Hamburger Kebabs with Fresh Red Chutney with Almonds

Tired of the same old burger?

I love a good burger, but I'm always looking to try new things...and lately Madhur Jaffrey has been my "go to" when it comes to finding new recipes.  So this burger recipe from Pakistan...OK, I don't think they call them burgers...Chappal Kebab or Chapli Kebab (I've seen it spelled both ways), comes from her book Madhur Jaffrey's Quick and Easy Indian Cooking.  These kebabs are the specialty of the city of Peshawar in Pakistan.  They are spicy and oh so good.

These little burgers have some real kick...from spices and hot peppers!  And while most of the ingredients are easy to find, the besan(chickpea flour) might be a different store.  I bought mine at a Middle Eastern Grocery, but Indian stores carry it too and you can always buy it online.

I made my burgers from beef, but lamb would work well too...and of course you can adjust the heat to your preference...Madhur recommends up to one chile for each kebab...so that would be 10 chiles!!!  Two was perfect for me!

Hamburger Kebabs

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1 tbs besan (chickpea flour)

1 & 1/2 lbs ground beef

6 tbs coarsely chopped cilantro

2 serrano peppers, finely chopped (do not remove seeds)

1 tsp ground cumin

1 tsp ground coriander

1 tsp freshly ground black pepper

1 & 1/4 tsp salt

1/2 lightly beaten egg

3 to 4 tbs vegetable oil

In a small skillet over medium heat, toast the chickpea flour; stirring until it has turned a light brown color.  Put into a bowl along with the remaining ingredients, except the oil.  Mix well with your hands and form into ten 2-inch balls.  Flatten the balls into 3-1/2 inch patties.  In a large nonstick skillet over medium-high heat, add 2 tbs oil.  When oil is hot add the patties in a single layer.  Turning them every 20 seconds or so, until they are browned on both sides, about two and a half minutes.  Remove to a plate and add the remaining oil and cook the remaining patties.

These could be eaten on a hamburger bun...but for a more authentic meal, cut in half and served rolled in naan or in a pita with fresh red chutney(recipe follows) and little salad(lettuce, tomato, onion).

And don't dare skip the chutney!

 

I really had my doubts about the chutney...I'm not a huge fan of mint, so I was worried this would be way to minty for me.  But it wasn't...Spicy and refreshing.  Just a great flavor!

Fresh Red Chutney with Almonds 

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1/2 large red bell pepper, seeded and coarsely chopped (I used a whole medium sized)

20 large fresh mint leaves or 30 smaller ones, coarsely chopped

2 tbs fresh lemon juice

1 clove garlic, peeled and coarsely chopped

1/2 tsp cayenne pepper

1/2 tsp salt

freshly ground black pepper

1 tbs slivered almonds

In a blender or a food processor, add the red bell pepper, mint leaves, lemon juice, garlic, cayenne pepper, salt, and black pepper.  Blend until smooth.  Add the almonds and blend again.  A few bits of almonds can be left.  Pour into a bowl and season with additional salt and pepper if needed.

This chutney will keep for a few days well covered in the fridge.



Coconut Poke Cake

I have a real weakness for coconut anything...especially coconut cake. So I don't really need an excuse to make one, but I did a little(actually a lot, it was a huge mess) pantry organization this week...and found three cans of cream of coconut. Now I only know of a few things you can do with cream of coconut...Cocktails and Coconut Poke Cake! I decided I'd make the latter. And while I didn't make it especially for Easter, it made a great Easter cake. 

We went to my parents house for Easter and we carried the cake minus a couple pieces...mainly just to get it out of the house, so I wouldn't eat anymore...but since my mom burnt the cake she made it worked out perfect.

This has to be one of the easiest cakes there is. It all starts with a box of cake mix. Oh..and just in case you were wondering...It's called a poke cake because you poke holes all in the cake and pour sweetened condensed milk and cream of coconut(the kind found with drink mixers) over the cake. This cake is so moist!

Then the cake is iced with Cool Whip...and topped with shredded coconut. Can't get much easier...or better!

Coconut Poke Cake

1 box white cake mix, plus ingredients to prepare mix
1 tsp coconut extract, optional
1- 15 oz can cream of coconut, like Coco Lopez
1- 14 oz can sweetened condensed milk
1- 8 oz container frozen whipped topping, thawed
1 cup sweetened flaked coconut

Prepare the cake mix according to the package directions; mixing in 1 tsp coconut extract. Bake in a 9x13-inch pan according to the directions. Remove the cake from the oven, while still warm poke holes into the cake with a drinking straw (try not to poke all the way through the cake). In a bowl whisk together the cream of coconut and sweetened condensed milk. Pour the mixture over top of the cake. When it has absorbed into the cake, about 30 minutes, refrigerate until well chilled. Before serving, frost with the whipped topping and scatter the coconut over the top.

My parents live way out in the country...you know where you can here crickets and banjos playing...And my dad now has a pet rooster...lol

He named him Dominick...since he is a dominicker chicken.

And here is my mom with Santa Fe...

What a great day to sit out by the river...

Chicken Salad with Grapes and Pecans

I'm real picky when it comes to chicken salad.  I don't eat it, if it has celery in it or if it is made with hard boiled eggs.  If that's the way you make your chicken salad...Sorry, I will not eat it.  Michael actually makes the best chicken salad...white meat chicken, grapes, pecans, mayo, and green onions...And that's it!

Michael made this for us the other day for lunch...I just love it when I don't have to do the cooking...Everybody needs a break sometimes.

Chicken Salad with Grapes and Pecans

2 lbs boneless skinless chicken breasts

1 bunch of grapes, cut in half

1 & 1/2 cups chopped toasted pecans

1 cup mayonnaise

4 green onions, sliced into thin rings

olive oil

salt and pepper

Preheat the to 350 degrees.  Place the chicken on a baking sheet and rub with olive oil; season with salt and pepper.  Bake the chicken for 30 to 35 minutes, or until the chicken is cooked through.  When the chicken is cool enough to handle, chop into bite sized pieces.  In a bowl combine the chopped chicken, grapes, pecans, mayonnaise, and green onions.  Stir until combined; season with salt and pepper.  Refrigerate until ready to serve.

And while I'm showing off Michael's handy work...Look at these eggs he decorated!

In progress...

He decoupaged little Victorian-style cutouts on blown eggs.

Giant Peanut Butter Cup aka Shelley's Moma P-nut Butter Thang

This is one of those posts that I really wasn't involved in anything, but the eating...I love these kinds of posts...eating is my favorite part of the process.

The other day one of Michael's coworkers, Shelley (her mother made them) brought them to work with her.  Michael was kind enough to bring a me a couple pieces home.  The next day he brought home the recipe (for Shelley's Moma P-nut Butter Thang)...then made them this weekend.

This recipe is ridiculously easy!  And tastes nearly identical to a Reese's peanut butter cup...Let me tell you these are dangerous...You can't eat just one piece!

It really doesn't get much easier than this...First you mix together graham cracker crumbs, peanut butter, melted butter, and confectioners sugar...

Then press the mixture into a pan...

Top with melted milk chocolate chips...

Refrigerate until the chocolate sets...

Cut into squares...

And enjoy!





Giant Peanut Butter Cup

1 & 1/2 cups graham cracker crumbs

1 & 1/2 cups peanut butter (Used extra crunchy)

2 sticks butter (1 cup), melted

1- 16 oz box confectioners sugar

1- 12 oz package milk chocolate chips

1 tbs vegetable oil

In a bowl mix the graham cracker crumbs, peanut butter, melted butter, and confectioners sugar.  Press the mixture into a greased 9x13-inch pan.  In a microwave safe bowl, melt the chocolate chips and oil together.  Microwave for 1 minute; stir and microwave in 10 second intervals, stirring after each interval until melted.  Pour and spread the chocolate over the peanut butter mixture.  Refrigerate until set, once set cut into squares.

Railroad Meatloaf

Last week I made meatloaf twice...This was my second attempt.  The first time following a recipe, a recipe that I was remembering from my head.  Now I never seem to be able to follow recipes, but somehow in my head teaspoons of salt got switched for TABLESPOONS and I even put in a couple extra.  I have no idea where my head was.  It was not edible.  UGHHH!  That never happens to me.  Sometimes not everything tastes wonderful, but never so bad you can't eat it...but this was!  Michael said it tastes like a salt lick...and he was right!

Meatloaf was not going to kick my butt...So I knew I was making another (less salty) meatloaf for dinner tomorrow night.  So the next morning I made a trip to the grocery store.  On my way back home, I had a flat tire.  No problem, I have a spare.  So I get out jack the car up...um I've had this problem before...my jack will not jack the car up all the way...it just gets stuck!  I'm not far from home...maybe a few miles.  I'll just walk and take a shortcut walking along side the railroad track...with all my groceries!  Again I'm wondering where my mind is half of my groceries would have been just fine left in the car. 

The first thing I lost was a gallon of tea.  I had to abandon it...it was just too heavy to carry.  Then all my bags started busting.  When I got home I only had one bag and a magazine under my arm.  So half my groceries are littered down the railroad track, but at least I have the ingredients to make my meatloaf...hence the name "Railroad Meatloaf"...lol

This meatloaf is inspired by Donald Link's Post-K Meatloaf...served at his New Orleans restaurant Herbsaint, after Hurricane Katrina...And possibly the best meatloaf I've ever eaten.  It's not the meatloaf most of us are used to since the ketchup is put into the meatloaf, instead of on top.

Since it's formed into free-form loaves, the grease is able to run out out and you get a wonderful crust over the entire loaf.

Railroad Meatloaf

4 strips bacon

1 medium onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 garlic cloves, minced

2 tsp kosher salt, divided

1/2 tsp dried thyme leaves

1/2 tsp black pepper

1/2 tsp crushed red pepper flake

1/2 cup ketchup

3 tbs Worcestershire sauce

2 tbs brown sugar

2 lbs ground beef

1 & 1/2 cups dry bread crumbs

1 whole egg, plus a yolk

In a skillet over medium heat, saute the bacon until the fat is rendered (do not cook until crisp), about 5 minutes.  Add the onion, celery, carrot, garlic, salt, thyme, black pepper, crushed red pepper; saute until the vegetables are tender.  Add the ketchup, Worcestershire sauce, and brown sugar; stir and continue to cook until the sauce thickens, maybe a couple minutes.  Remove from the heat and let cool completely.  Preheat the oven to 350 degrees.  In a large bowl mix together (using your hands) the cooled sauteed vegetables, ground beef, bread crumbs, egg, egg yolk, and 1 tsp kosher salt.  When well combined form into 2 loaves on a 9x13 pan.  Cover with foil and bake for 45 minutes.  Uncover and bake for 15 to 30 minutes, until a crust begins to form.

Just in case you are wondering, I'm no litter bug.  This weekend I remade the walk to pick up all I had lost...Funny thing was none of it was there.  I had passed a man walking that day, I guess he picked it all up and took it.