2 (15 ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1/2 large onion, finely chopped (about 1 1/2 cup)
2 large poblano pepper, finely chopped (about 1 1/2 cup)
1 tbsp minced garlic
1-2 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
1 cup roasted cashews
3/4 cup finely crumbled feta or cotija cheese
3 tablespoons mayonnaise
2 whole egg
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
6 to 8 hearty hamburger buns, toasted
Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)
Directions:
1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
5. To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
6. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
7. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.
Monday, July 3, 2017
Sunday, June 4, 2017
German Fried Potatoes and Sausage
3 pounds russet potatoes, washed and quartered
6 ounces sliced smoked bacon
1/4 cup plus 3 tablespoons apple cider vinegar
2 tablespoons German mustard
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 medium red onion, 1/2-inch dice (about 1 cup)
4 large bratwursts or similarly sized sausages, cooked, and diced into 1/2 inch cubes
1/4 cup sliced fresh chives
Put the quartered potatoes into a pot of water over high heat. Once boiling, boil for ~5 minutes strain out the water. The par-boiled potatoes should be placed into the freezer for 45 min to an hour to freeze them.
Make the vinaigrette next.
Fry the bacon in a frying pan. Drain off 1/4 c. of bacon grease. Blend the mustard and 3 tbsp of vinegar, then whisk in the grease to emulsify. The result should look somewhat like thousand island dressing. Season with salt and pepper.
Remove potatoes from freezer and cut into 1/2 inch cubes.
Pour oil and any remaining bacon grease into a large dutch oven and begin frying the onions. Once the onions are beginning to soften, add the potatoes and season liberally with salt and pepper. Saute the potatoes 4 to 6 min, until they are cooked through, stirring frequently. Turn heat to med-high and continue cooking 6 to 8 min. more, until the potatoes are lightly browned and crispy. Add the chopped sausages and bacon, and toss well with the mustard sauce.
Garnish with chives.
6 ounces sliced smoked bacon
1/4 cup plus 3 tablespoons apple cider vinegar
2 tablespoons German mustard
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 medium red onion, 1/2-inch dice (about 1 cup)
4 large bratwursts or similarly sized sausages, cooked, and diced into 1/2 inch cubes
1/4 cup sliced fresh chives
Put the quartered potatoes into a pot of water over high heat. Once boiling, boil for ~5 minutes strain out the water. The par-boiled potatoes should be placed into the freezer for 45 min to an hour to freeze them.
Make the vinaigrette next.
Fry the bacon in a frying pan. Drain off 1/4 c. of bacon grease. Blend the mustard and 3 tbsp of vinegar, then whisk in the grease to emulsify. The result should look somewhat like thousand island dressing. Season with salt and pepper.
Remove potatoes from freezer and cut into 1/2 inch cubes.
Pour oil and any remaining bacon grease into a large dutch oven and begin frying the onions. Once the onions are beginning to soften, add the potatoes and season liberally with salt and pepper. Saute the potatoes 4 to 6 min, until they are cooked through, stirring frequently. Turn heat to med-high and continue cooking 6 to 8 min. more, until the potatoes are lightly browned and crispy. Add the chopped sausages and bacon, and toss well with the mustard sauce.
Garnish with chives.
German Creamed Spinach
Ingredients:
Two 10-ounce boxes frozen spinach, thawed
3 tbsp unsalted butter
1 small yellow onion, finely diced (about 1 cup)
Kosher salt and freshly ground pepper
1 1/2 cups heavy cream
1/8 teaspoon freshly grated nutmeg
2 cups grated aged Gouda cheese or colby cheese
Strain the thawed spinach and squeeze as much liquid out as possible. Set aside
Melt the butter in a frying pan and cook the onions until softened. Season with salt and pepper.
Add the cream and nutmeg and cook on med-low until the liquid is reduced in volume by roughly 1/2. Stir in the cheese until melted, then mix in the spinach and blend until thoroughly combined. Cover and cook 8 to 10 minutes, till spinach is tender. Season with salt and pepper. Serve immediately.
Two 10-ounce boxes frozen spinach, thawed
3 tbsp unsalted butter
1 small yellow onion, finely diced (about 1 cup)
Kosher salt and freshly ground pepper
1 1/2 cups heavy cream
1/8 teaspoon freshly grated nutmeg
2 cups grated aged Gouda cheese or colby cheese
Strain the thawed spinach and squeeze as much liquid out as possible. Set aside
Melt the butter in a frying pan and cook the onions until softened. Season with salt and pepper.
Add the cream and nutmeg and cook on med-low until the liquid is reduced in volume by roughly 1/2. Stir in the cheese until melted, then mix in the spinach and blend until thoroughly combined. Cover and cook 8 to 10 minutes, till spinach is tender. Season with salt and pepper. Serve immediately.
Kirsch PfannKuchen - German Cherry Pancake
Ingredients:
1 tsp butter, melted in a 9 inch, oven-safe frying pan
batter:
1 tbsp butter, melted
1/2 c. milk
3 large eggs
1/2 c. flour1 tsp. vanilla
2 c. pitted sweet or sour cherries, fresh, or frozen, halved
1 tbsp sugar
pinch of salt
1/4 tsp cinnamon
1/4 c. sliced almonds
Serve with:
powdered sugar
Sour Cream
Preheat oven too 450 F.
Put the 1 tsp of butter in the frying pan and melt it on stove. Remove from heat once melted and make sure the surface is covered with the melted butter.
Whisk the melted 1 tbsp of butter with the eggs, milk, and vanilla. Add the flour, sugar, salt and cinnamon to combine.
Add the cherries to the frying pan, evenly distributing across the surface. Pour the batter over the cherries, trying to cover them all evenly. Sprinkle the almonds over the top.
Place in oven for 15-20 minutes.
let cool for 5 minutes before cutting into wedges. Serve sprinkled with powdered sugar and a spoonful of sour cream.
1 tsp butter, melted in a 9 inch, oven-safe frying pan
batter:
1 tbsp butter, melted
1/2 c. milk
3 large eggs
1/2 c. flour1 tsp. vanilla
2 c. pitted sweet or sour cherries, fresh, or frozen, halved
1 tbsp sugar
pinch of salt
1/4 tsp cinnamon
1/4 c. sliced almonds
Serve with:
powdered sugar
Sour Cream
Preheat oven too 450 F.
Put the 1 tsp of butter in the frying pan and melt it on stove. Remove from heat once melted and make sure the surface is covered with the melted butter.
Whisk the melted 1 tbsp of butter with the eggs, milk, and vanilla. Add the flour, sugar, salt and cinnamon to combine.
Add the cherries to the frying pan, evenly distributing across the surface. Pour the batter over the cherries, trying to cover them all evenly. Sprinkle the almonds over the top.
Place in oven for 15-20 minutes.
let cool for 5 minutes before cutting into wedges. Serve sprinkled with powdered sugar and a spoonful of sour cream.
Tuesday, May 2, 2017
Pork and Cauliflour Curry
Ingredients
2 lbs pork chops, deboned and chopped into chunks
1 14.5oz. can stewed tomatoes
1 14 oz. can coconut cream
1 1/2 c. plain yogurt
1 large onion
2 tbsp garlic, minced
1 tbsp finely minced or grated ginger
3 tbsp butter
5-6 large carrots, peeled and chopped into 1-inch chunks
1 large sweet potato, cut lengthwise into 1/4s and then sliced into 1/8 inch-thin slices
1/2 of a large cauliflour, chopped into 1-inch chunk
Spices
2 tsp salt
1 tsp cinnamon
1 tsp fresh ground black peppercorns
1 tbsp ground coriander
4 tsp ground cumin
1 tsp tumeric
1/4 tsp allspice
1 tsp garam masalla
1 jalapeno pepper, minced
Chop all vegetables, cut and trim pork, measure out spices.
In a large frying pan, melt the butter and add the onions, garlic and ginger. Fry until the onions begin to turn translucent. While this is happening, put the carrots into a medium bowl with a splash of water and microwave, covered, on high for 4 minutes to partially cook.
Add all the seasonings to the frying pan and mix thoroughly. Add the jalapeno, the tomatoes, the yogurt, the coconut milk. Blend until a homogenous mix. Add the pork, add the potatoes, add the cauliflour and carrots. Make sure the ingredients are mostly all covered by the curry sauce liquid. If its not covered, add some water or milk and blend to cover. Cook on low for 30 minutes until the potatoes and carrots are tender.
Adjust seasonings to taste.
Serve with rice
2 lbs pork chops, deboned and chopped into chunks
1 14.5oz. can stewed tomatoes
1 14 oz. can coconut cream
1 1/2 c. plain yogurt
1 large onion
2 tbsp garlic, minced
1 tbsp finely minced or grated ginger
3 tbsp butter
5-6 large carrots, peeled and chopped into 1-inch chunks
1 large sweet potato, cut lengthwise into 1/4s and then sliced into 1/8 inch-thin slices
1/2 of a large cauliflour, chopped into 1-inch chunk
Spices
2 tsp salt
1 tsp cinnamon
1 tsp fresh ground black peppercorns
1 tbsp ground coriander
4 tsp ground cumin
1 tsp tumeric
1/4 tsp allspice
1 tsp garam masalla
1 jalapeno pepper, minced
Chop all vegetables, cut and trim pork, measure out spices.
In a large frying pan, melt the butter and add the onions, garlic and ginger. Fry until the onions begin to turn translucent. While this is happening, put the carrots into a medium bowl with a splash of water and microwave, covered, on high for 4 minutes to partially cook.
Add all the seasonings to the frying pan and mix thoroughly. Add the jalapeno, the tomatoes, the yogurt, the coconut milk. Blend until a homogenous mix. Add the pork, add the potatoes, add the cauliflour and carrots. Make sure the ingredients are mostly all covered by the curry sauce liquid. If its not covered, add some water or milk and blend to cover. Cook on low for 30 minutes until the potatoes and carrots are tender.
Adjust seasonings to taste.
Serve with rice
Tuesday, March 21, 2017
Chicago-Style Deep Dish Pizza
Chicago Style Pizza
Recipe courtesy Marc Malnati, Lou Malnati's Pizzeria, Chicago, Illinois
Prep Time: 20 min Inactive Prep Time: 4 hr 0 min Cook Time: 40 min Level:
Easy Serves: 6 serving
Ingredients
Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil (or melted butter for Buttercrust)
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan
Directions
In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table.
Tuesday, January 3, 2017
Bret's Deep Red Winter Stew
2 small rutabaga, diced
1 large leek, the white and light green parts, sliced and chopped
3 carrots, coarsely chopped
2 large parsnips coarsely chopped
1 large potato diced
2 medium beets diced
2 tbsp minced garlic
1 28 oz can of diced tomatoes
2 cans chickpeas
2 cans baby corn
28 oz water
1 32 oz. box of vegetable stock
olive oil
2 tsp salt
1 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tsp dry dill weed
1/2 tsp dry thyme
1 tsp dry sage
Saute the leek and garlic in 2 tbsp olive oil for 3 minutes. Add all other ingredients. Stew for 30-45 minutes until root vegetables are tender and cooked.
1 large leek, the white and light green parts, sliced and chopped
3 carrots, coarsely chopped
2 large parsnips coarsely chopped
1 large potato diced
2 medium beets diced
2 tbsp minced garlic
1 28 oz can of diced tomatoes
2 cans chickpeas
2 cans baby corn
28 oz water
1 32 oz. box of vegetable stock
olive oil
2 tsp salt
1 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tsp dry dill weed
1/2 tsp dry thyme
1 tsp dry sage
Saute the leek and garlic in 2 tbsp olive oil for 3 minutes. Add all other ingredients. Stew for 30-45 minutes until root vegetables are tender and cooked.
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