Mar-a-Lago Turkey Burgers
Recipe from Jeff O’Neill, Mar-a-Lago Club
These are sooooo delishious
*Note this recipe makes 8 half-pound burgers. A half-pound burger is very large! You can easily half the recipe and get 6 good sized burgers. I cut the recipe down to work with one 20 oz package of turkey and it yielded 6 large sliders.
2 tablespoons canola oil (I used butter)
1/2 C finely chopped celery
3 Granny Smith Apples, peeled and diced (I grated my apples)
1/4 cup thinly sliced green onions
4 lbs ground turkey breast (I used 85/15 ground turkey)
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons tabasco sauce
1 lemon, juiced and zested
1/2 bunch parsley, chopped
1/4 cup Major Grey’s Chutney, pureed (I think pureeing is unnecessary)
Saute the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve on your favorite toasted bread, pita, or hamburger bun.
*The recipe calls for a side of this chutney to spread on top of the burgers. I skipped that step and just used straight Major Grey’s from the jar. I make an easy spread using a 50/50 mix of Major Grey’s Chutney and Mayo. Play around with it and you might like just plain chutney instead of mayo, or mostly mayo with a touch of chutney. I like it 50/50. I also topped it with a crisp lettuce leaf and a slice of juicy tomato.
Thursday, January 5, 2012
Rasberry Filled Ebelskiver
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 cup Raspberry filling
Confectioners' sugar for dusting
Maple syrup for serving
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 1/2 to 1 tsp raspberry filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1 cup Raspberry filling
Confectioners' sugar for dusting
Maple syrup for serving
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/2 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 1/2 to 1 tsp raspberry filling in the center of each pancake and top with 1 Tbs. batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
Dust the pancakes with confectioners' sugar and serve warm with maple syrup. Makes about 40.
Frog's Eye Salad
OLD-FASHIONED FROG'S EYE SALAD
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each). 1-1/3 cups (8 oz.) P & R Acini di Pepe, uncooked~ ' RONZONI AMERICAN BEAUTY ACINI PEPE, uncooked~ ' SAN GIORGIO Acini di Pepe, uncooked~
Ingredients:
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1-1/3 cups (8 oz.) AMERICAN BEAUTY ACINI PEPE, uncooked
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
cooks note: we add more pineapple and less oranges and no Marashino cherries (if it were up to me I would add the cherries, Ky doesn't like them or the oranges, we refuse to omit the mandrine oranges)
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each). 1-1/3 cups (8 oz.) P & R Acini di Pepe, uncooked~ ' RONZONI AMERICAN BEAUTY ACINI PEPE, uncooked~ ' SAN GIORGIO Acini di Pepe, uncooked~
Ingredients:
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1-1/3 cups (8 oz.) AMERICAN BEAUTY ACINI PEPE, uncooked
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
cooks note: we add more pineapple and less oranges and no Marashino cherries (if it were up to me I would add the cherries, Ky doesn't like them or the oranges, we refuse to omit the mandrine oranges)
Cowboy Charro Beans (Frijoles Charros con Tocino Y Chorizo)
Serves 6
these are some yummy beans!
6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeno pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp. kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes,untill it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon to break it into smaller pieces.
Add the chopped onion and jalapeno; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.
these are some yummy beans!
6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeno pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp. kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes,untill it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon to break it into smaller pieces.
Add the chopped onion and jalapeno; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.
Crispy Chicken Taquitos
4 to 5 servings
3 to 4 pieces Rotiseree Chicken, deboned, deskinned and shredded
Pepper Jack Cheese, shredded
14-16 corn tortillas
vegetable oil
salt, pepper garlic powder
Mix together shredded chicken and cheese. Season with salt, pepper and garlic powder. Soften tortillas in warm oil. Place small amount of chicken mixture on to each tortilla and roll cigar style (if needed secure with tooth pick). Fry in oil till crispy. Serve with salsa and gucomole.
3 to 4 pieces Rotiseree Chicken, deboned, deskinned and shredded
Pepper Jack Cheese, shredded
14-16 corn tortillas
vegetable oil
salt, pepper garlic powder
Mix together shredded chicken and cheese. Season with salt, pepper and garlic powder. Soften tortillas in warm oil. Place small amount of chicken mixture on to each tortilla and roll cigar style (if needed secure with tooth pick). Fry in oil till crispy. Serve with salsa and gucomole.
Kiana's Sweet and Sour Chicken
Sweet and Sour Chicken
(from melskitchencafe.com)
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
*Serves 4-6
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.
(from melskitchencafe.com)
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
*Serves 4-6
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.
Kung Pao chicken (done simple)
1 lb. boneless-skinless chicken breasts, cut into 1" pieces
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, andd chicken and stir fry 5-7 min. or until no longer pink inside. Remove chicken from pan.
Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the pan.
Return chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, andd chicken and stir fry 5-7 min. or until no longer pink inside. Remove chicken from pan.
Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the pan.
Return chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
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