Smoked Pork Butt "Ultimate BBQ"

 

                    Pork butts may very well be the most forgiving meat to barbecue, so if you're trying out a smoker for the first time, this cut of pork is a good one. Just coat it with a good dry rub, let it rest, and leave everything else up to your smoker.

8 to 10 servings

• 1 (8- to 10-lb) bone-in pork shoulder roast "Boston butt"
• ½ cup peanut oil
• 2 cups Season All Rub, recipe below
• 1 cup Pork Brine Injection, recipe below
• 3 to 4 sugar maple or cherry wood chunks
• 10 lb charcoal briquettes
• ¾ cup apple juice
• El Sancho Barbecue Sauce, click here for recipe

1. Trim excess fat from pork butt.
2. Coat pork butt with peanut oil, followed by a liberal coating of Season All Rub.
3. Using an injector, inject 1 cup Pork Brine Injection into pork butt at 1-inch intervals, chill for 4 to 6 hours.
4. Remove pork butt from refrigerator, and let stand 30 minutes.
5. Meanwhile, prepare charcoal fire in smoker, place water pan in smoker and add water to depth of fill line.
6. Regulate temperature with a thermometer to 275F for 15-20 minutes.
7. Place pork on upper food grate, close smoker.
8. Smoke 4 to 6 hours or until a meat thermometer inserted into the thickest portion registers 165F, spritzing with apple juice every hour.
9. Remove pork from smoker, and wrap thightly in a double layer of heavy-duty aluminium foil, return pork to smoker.
10. Continue cooking until a meat thermometer inserted into thickest portion registers 200F.
11. Remove pork butt from smocker, open foil, and allow steam to escape for 2-4 minutes.
12. Let pork rest in foil 2 to 4 hours.
13. Remove pork from foil, and place on a cutting board, reserving drippings in foil.
14. Pull pork into large chunks, and discard all visible fat.
15. Coarsely chop and drizzle with reserved pork drippings.
16. Serve with El Sancho Barbecue Sauce "click here for the recipe".

Season All Rub

                    Use rub on anything you want to throw on the grill or smoker "fish, steaks, pork, or chicken".

About 2 cups

• ¾ cup paprika
• ½ cup sugar
• ¼ cup salt
• ¼ cup coarse blak pepper
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon oregano
• 2 teaspoons chipotle powder

1. Stir together all ingredients until well blended.
2. Store in an airtight container up to 1 month.

Pork Brine Injection

                    This brine injection is ideal for adding moisture to a large cut of meat like a pork butt. It helps prevent the meat from meat from drying out while on the smoker and helps intensify the flavor during the cooking process.

About 2½ cups

• 2 cups apple juice
• ¼ cup white vinegar
• 1 cup sugar
• ¼ cup kosher salt
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Season All Rub

1. Stir together all ingredients until sugar dissolves.
2. Refrigerate in an airtight container up to 1 week.

BON APPÉÉÉÉÉÉÉÉTIT

Poulet au Gingembre et aux Graines de Sésame "Cuisine chinoise"

 

Pour 4 portions

• 500 gr blancs de poulet, coupés en lanières
• 30 ml huile d'arachide
• 1 poireau, finement émincé
• 1 tête de brocoli, séparée en fleurettes
• 2 carottes, coupées en fines rondelles
• ½ chou-fleur, séparé en fleurettes
• 5 ml gingembre frais râpé
• 75 ml vin blanc
• 30 ml graines de sésame
• 15 ml maizena
• 15 ml eau
• Riz, en accompagnement

Marinade

• 60 ml sauce soja
• 60 ml eau

1. Dans une terrine, mettre les ingrédients de la marinade, ajouter le poulet et mélanger.
2. Couvrir de film alimentaire, mettre réfrigérateur et laisser mariner 1 heure.
3. Égoutter le poulet à l'aide d'une écumoire.
4. Dans un wok ou une poêle, chauffer l'huile, ajouter le poulet et le poireau, et faire revenir jusqu'à ce que le poulet soit doré et le poireau juste tendre.
5. Incorporer les légumes, le gingembre et le vin, réduire le feu et couvrir.
6. Laisser mijoter 5 minutes.
7. Répartir les graines de sésame sur une plaque de four et passer au gril préchauffé en remuant souvent jusqu'à ce qu'elles soient uniformément dorées, laisser refroidir et réserver.
8. Dans un bol, délayer la maizena dans 15 ml d'eau, incorporer la pâte obtenue dans le wok et chauffer sans cesser de remuer jusqu'à ce que la préparation épaississe.
9. Servir le poulet et ses légumes sur un lit de riz chaud, parsemés de graines de sésame grillées.

BON APPÉÉÉÉÉÉTIT

Pear-Mascarpone French Toast

 

                    This dish is great for Sunday breakfast or brunch with the family and is elegant enough for company.

8 servings

• 2 medium pears, peeled and finely chopped
• 4 tablespoons butter, divided
• 8 ounces package Mascarpone cheese
• 2 tablespoons sugar
• 2 teaspoons minced fresh gingerroot
• ¼ teaspoon + pinch ground cinnamon, divided
• 8 slices French bread "1 inch thick"
• 4 eggs
• ¾ cup milk
• ¼ teaspoon vanilla extract
• Maple syrup, optional

1. In a small saucepan, cook pears in 1 tablespoon butter over medium heat for 2-3 minutes or just until tender.
2. Remove from the heat, cool completely.
3. In a small bowl, beat cheese, stir in sugar, ginger, pinch of cinnamon and pears.
4. Cut a pocket in the side of each slice of bread and carefully fill each pocket with about ¼ cup of pear mixture.
5. In a shallow bowl, whisk the eggs, milk, vanilla and remaining cinnamon.
6. Carefully dip both sides of bread in egg mixture, be carefull not to squeeze out filling.
7. In a large skillet, melt remaining butter over medium heat.
8. Cook stuffed bread on both sides until golden brown.
9. Serve with syrup if desired.

BON APPÉÉÉÉÉÉÉTIT

Sandwich Pulled Pork

 

8 portions

Sauce Barbecue

• 165 ml ketchup
• 45 ml moutarde de Dijon
• 10 ml épices cajun du commerce
• 5 ml poudre d'oignon
• 5 ml cassonade
• 5 ml poudre d'ail
• 10 ml sauce Worcestershire
• 10 ml mélasse
• 2 ml sauce Tabasco

Pulled Pork

• 60 ml épices cajun du commerce
• 15 ml poudre d'ail
• 15 ml poudre d'oignon
• 30 ml sucre
• 700 gr épaule de porc désossée
• 250 ml sauce barbecue
• 125 ml oignons marinés, coupés en 2
• 250 ml laitue ou chou, en chiffonade
• 8 pains ronds, style kaiser

1. Préchauffer le four à 300F "150C".
2. Pour la sauce barbecue, mélanger tous les ingrédients et réserver.
3. Dans un grand plat rectangulaire, mélanger toutes les épices et y rouler l'épaule en frottant vigoureusement pour que la viande s'imprègne bien des saveurs.
4. Déposer la viande au milieu d'un morceau de papier aluminium assez grand pour l'enrouler 3 fois, refermer le plus hermétiquement possible, déposer dans un plat allant au four et enfourner durant 6-8 heures.
5. On peut aussi cuire l'épaule emballée au barbecue à chaleur moyenne pour la même durée.
6. Retirer du feu et laisser reposer au moins 1 heure avant de déballer la viande.
7. Effilocher le porc avec l'aide d'une pince ou une fourchette puis, dans un grand saladier, mélanger la sauce barbecue, le porc et les oignons marinés, ajouter un peu de sauce si vos vous sentez fou.
8. Pour les sandwichs, farcir chaque pain d'une généreuse portion du mélange au porc, ajouter un peu de laitue ou de chou, refermer et servir.

BON APPÉÉÉÉÉÉTIT

Lentil Spaghetti

 

                    Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

8 servings

• ¾ cup chopped onion
• 1tablesoon olive oil
• 2 garlic cloves, crushed
• 1½ cups dried lentils, rinsed
• 4 cups vegetable broth
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 1 can "14½ ounces" Italian diced tomatoes, undrained
• 1 can "6 ounces" tomato paste
• 1 teaspoon white vinegar
• 1½ teaspoons dried basil
• 1½ teaspoon dried oregano
• 12 ounces uncooked spaghetti
• ¼ cup shredded Parmesan cheese

1. In a large saucepan coated with cooking spray, saute onion in oil until tender, add garlic and cook 1 minute longer.
2. Stir in the lentils, broth, pepper and cayenne, bring to a boil and reduce heat.
3. Cover and simmer for 20-30 minutes or until lentils are tender.
4. Stir in tomatoes, tomato paste, vinegar, basil and oregano.
5. Return to a boil, reduce heat, cover and simmer for 40-45 minutes.
6. Cook the spaghetti according to package directions, drain.
7. Serve with the lentil sauce, sprinkle with cheese.

BON APPÉÉÉÉÉÉÉÉÉTIT

Raviolis de Porc au Gingembre "Cuisine chinoise"

Pour 50 raviolis

• 450 gr porc haché
• 15 ml sauce de soja claire
• 5 ml sel
• 5 ml vin de riz
• 2 ml huile de sésame
• 100 gr chou, haché
• 10 ml gingembre frais haché
• 10 ml onions verts très finement hachés
• 2 ml poivre blanc
• 50 feuilles de pâte à wontons, d'environ 7 cm de diamètre

Sauce à l'ail et au gingembre

• 15 ml sauce de soja
• 15 ml vinaigre
• 2 ml sucre
• 5 ml gingembre frais haché
• 5 ml ail haché

1. Pour la sauce, mélanger tous les ingrédients et réserver.
2. Pour la farce, mélanger le porc, la sauce de soja et 2 ml de sel jusqu'à obtention d'une pâte homogène.
3. Procéder délicatement, avec des mouvements allant toujours dans la même direction.
4. Ajouter le vin de riz et l'huile de sésame, couvrir et laisser reposer 20 minutes.
5. Saupoudrer le chou avec le sel restant, laisser dégorger et ajouter le gingembre, les onions verts et le poivre blanc.
6. Mélanger 5 minutes, jusqu'à obtention d'une pâte épaisse, et incorporer à la préparation précédente.
7. Placer une feuille de pâte à wontons dans la paume d'une main et, de l'autre, garnir de 15 ml de farce.
8. Humecter les bords, sceller par 2 ou 3 plis, et réserver sur un plan fariné, répéter l'opération avec les feuilles de pâte restantes.
9. Dans une casserole, porter 1 litre d'eau à ébullition, ajouter environ 20 raviolis et remuer avec l'aide d'une baguette de sorte qu'ils ne collent pas entre eux.
10. Couvrir, porter de nouveau à ébullition et cuire 2 minutes, retirer le couvercle, ajouter 225 ml d'eau froide, porter de nouveau à ébullition et cuire encore 2 minutes.
11. Répéter l'opération avec les raviolis restants et servir accompagné de sauce.

BON APPÉÉÉÉÉÉTIT

Crab Cake-Stuffed Portobellos

 

                    Served as an appetizer or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant.

6 servings

• 6 large portobello mushrooms
• ¾ cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• ½ cup seasoned bread crumbs
• ½ cup plus 1 teaspoon grated Parmesan cheese, divided
• 1 teaspoon seafood seasoning
• 2 cans (6-½ ounces each) lump crabmeat, drained
• ¼ teaspoon paprika

1. Remove stems from mushrooms and set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup cheese and seafood seasoning, gently stir in the crab and the onion.
4. Spoon ½ cup crab mixture into each mushroom cap, drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15-in x 10-in x 1-in baking pan.
7. Bake uncovered, at 400F for 15-20 minutes or until mushrooms are tender.
8. Serve with lemon wedges, cocktail sauce or tartar sauce.

BON APPÉÉÉÉÉÉTIT

Mini Scallop Casseroles

 

                    Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite.

4 servings

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• One-third cup all-purpose flour
• Salt and pepper, to taste
• 2 cups milk
• 1 pound bay scallops

Topping

• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• ¼ cup shredded cheddar cheese

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender.
2. Stir in the flour, salt and pepper until blended, gradually add the milk.
3. Bring to a boil, cook and stir for 2 minutes or until thickened.
4. Reduce heat, add the scallops.
5. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
6. Divide mixture among four 10-oz ramekins or custard cups.
7. In a small bowl, combine crumbs and butter, sprinkle over the scallop mixture.
8. Bake, uncovered, at 350F for 15-20 minutes or until bubbly.
9. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

BON APPÉÉÉÉÉÉÉÉTIT

Seafood Lasagna

 

                    This rich, satisfying dish is loaded with scallops, shrimp and crab in a creamy sauce.

12 servings

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons + ½ cup butter, divided
• ½ cup fish or chicken stock
• 1 bottle "8 ounces" clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package "8 ounces" imitation or real crabmeat, chopped
• ½ cup all-purpose flour
• 1½ cups milk
• Salt and pepper
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice, bring to a boil.
3. Add scallops, shrimp and crab and a pinch of pepper, return to boil.
4. Reduce heat, simmer, uncovered, for 4-5 minutes or until the shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid and set seafood mixture aside.
6. In a large saucepan, melt the remaining butter, stir in the flour until smooth.
7. Combine milk and reserved cooking liquid, gradually add to the saucepan.
8. Add salt and pepper, to taste, and bring to a boil, cook and stir for 2 minutes or until thickened.
9. Remove from the heat, stir in cream and ¼ cup cheese.
10. Stir ¾ cup white sauce into the seafood mixture.
11. Spread ½ cup white sauce in a greased 13-in x 9-in, baking dish.
12. Top with three noodles, spread with half of the seafood mixture and 1¼ cups sauce, repeat layers.
13. Top with the remaining noodles, sauce and cheese.
14. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.
15. Let stand for 15 minutes before cutting.

BON APPÉÉÉÉÉÉTIT

Fruits de Mer Chow Mein "Cuisine chinoise"

 

Pour 4 portions

• 85 gr calmars, lavés
• 4 noix de Saint-Jacques
• 85 gr crevettes, décortiquées
• ½ blanc d'oeuf, légèrement battu
• 10 ml maizena délayées dans 15 ml d'eau
• 275 gr nouilles aux oeufs chinoises fines
• 90 ml huile 
• 30 ml sauce soja claire
• 55 gr mange-tout
• 2 ml sel
• 2 ml sucre
• 5 ml vin de riz chinois
• 2 oignons verts, finement émincés
• 1 trait d'huile de sésame

1. Ouvrir les calmars, pratiquer des incisions en croisillon sur l'intérieur et couper en carrés de 2.5 cm.
2. Plonger dans un bol d'eau bouillante jusqu'à ce qu'ils se recourbent, rincer à l'eau froide et égoutter.
3. Couper les noix de Saint-Jacques en 3 ou 4 tranches, couper les crevettes en deux dans la longueur.
4. Enduire les noix de Saint-Jacques et les crevettes de pâte de maizena et de blanc d'oeuf.
5. Cuire les nouilles selon les instructions figurant sur le paquet, rincer à l'eau courante froide et égoutter, incorporer 15 ml d'huile.
6. Dans un wok préchauffé, chauffer 45 ml d'huile, ajouter les nouilles et 15 ml de sauce de soja, et faire revenir 2 à 3 minutes, transférer sur un plat de service.
7. Dans le wok, chauffer l'huile restante, ajouter les pois mange-tout et les fruits de mer, et faire revenir 2 minutes.
8. Ajouter le sel, le sucre, le vin de riz, la sauce de soja restante et la moitié des oignons verts, bien mélanger et mouiller éventuellement avec un peu d'eau.
9. Garnir les nouilles de fruits de mer, arroser d'huile de sésame et garnir d'oignons verts restants.
10. Servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Biscuits aux Amandes "Cuisine chinoise"

 

Pour 50 cookies

• 675 gr farine 
• 2 ml poudre à pâte 
• 2 ml sel
• 100 gr amandes effilées
• 225 gr saindoux, coupé en cubes
• 225 gr sucre en poudre
• 1 oeuf, légèrement battu
• 7 ml extrait d'amande
• 50 amandes entières, pour décorer "facultatif"

1. Dans un bol, tamiser la farine, poudre à pâte et le sel, et réserver.
2. Dans un robot de cuisine, mettre les amandes effilées, mixer et ajouter le mélange précédent.
3. Mixer de nouveau jusqu'à obtention d'un mélange homogène.
4. Transférer dans un bol, incorporer le saindoux avec les doigts et ajouter le sucre, l'oeuf et l'extrait d'amande, mélanger jusqu'à obtention d'une pâte souple et ferme.
5. Façonner des boulettes de pâte de 2.5 cm de diamètre, répartir sur une plaque en les espaçant de 5 cm et aplatir légèrement avec le dos d'une cuillère.
6. Presser une amande au centre de chaque biscuit.
7. Cuire au four préchauffé 15 à 18 minutes à 325F "160C", jusqu'à ce qu'ils soient dorés.
8. Sortir du four et laisser refroidir sur une grille.

BON APPÉÉÉÉÉÉTIT

Macademia and Feta Cheese Burgers

 

                    When silky smooth macademia meet fiesty feta cheese, probably for the first time ever in this burger mixture, it turns out to be a winning combination.

Serves 4-6

• ½ cup Thai rice
• Salt and pepper
• 1½ cups macademias
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and chopped
• 1 tablespoon fresh chopped cilantro
• 8 oz/225 gr feta cheese
• 2 tablespoons whole-wheat flour
• 1 egg, beaten
• 1½ cups fresh whole-wheat bread crumbs
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 12 minutes, or until tender.
2. Drain well and set aside.
3. Place the nuts, red onion, bell pepper, and cilantro in a food processor and, using the pulse button, chop finely, then add to the rice.
4. Crumble the cheese finely, then add to the mixture with salt and pepper to taste.
5. Shape into 4-6 equal-size burgers, then coat in the flour, cover, and let chill for 1 hour.
6. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
9. Serve the burgers with strips of warm pita bread, sweet chili sauce, and couscous salad mixed with chopped bell peppers, raisins, and chopped fresh cilantro.

BON APPÉÉÉÉÉÉTIT

Blue Cheese and Apple Burgers

 

                    Blue cheese can be a domineering flavor, but not when mixed with apple and nuts in a burger like this. Since they are all refrigerator and pantry ingredients you can make this recipe at any time.

Serves 4-6

• 6 oz/175 gr new potatoes
• 1½ cups mixed nuts, such as pecans, almonds, and hazelnuts
• 1 onion, coarsely chopped
• 8 oz/225 gr Granny Smith or other eating apples, peeled, cored, and grated
• 6 oz/175 gr blue cheese, such as Stilton, crumbled
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil

1. Cook the potatoes in a pan of boiling water for 15-20 minutes, or until tender when pierced with a fork.
2. Drain and, using a potato masher, crush in small pieces and place in a large bowl.
3. Place the nuts and onion in a food processor and, using the pulse button, chop finely.
4. Add the nuts, onion, apple, cheese, and bread crumbs to the potatoes in the bowl, season with salt and pepper to taste and mix well.
5. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Arrange salad greens on top of the bases of 4-6 lightly toasted cheese-topped baps.
9. Add the burger, top with sliced red onions, add the lid, and serve with coleslaw and tomato ketchup.

BON APPÉÉÉÉÉÉÉTIT

Vegetarian Chili Burgers

 

                    There is a great variety of textures and flavors wrapped up in these chili burgers. To maximize the cilantro's contribution, chop the root and stalks into the mixture as well as the leaves.

Serves 4-6

• ½ cup bulgur wheat
• Salt and pepper
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 10½ oz/300 gr canned cannellini beans, drained
• 1-2 fresh red jalapino chilies, seeded and coarsely chopped
• 2-3 garlic cloves
• 6 scallions, coarsely chopped
• 1 yellow bell pepper, seeded, peeled, and chopped
• 1 tablespoon chopped fresh cilantro
• 4 oz/115 gr mature Cheddar cheese, grated
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil
• 1 large tomato, sliced

1. Cook the bulgur wheat in a pan of lightly salted oiling water for 12 minutes, or until cooked.
2. Drain and set aside.
3. Place the beans in a food processor with the chilies, garlic, scallions, pepper, cilantro, and half the cheese.
4. Using the pulse button, chop finely.
5. Add to the cooked bulgur wheat with salt and pepper to taste.
6. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Preheat the broiler to medium.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place 1-2 slices of tomato on top of each burger and sprinkle with the remaining cheese, cooked under the hot broiler for 2-3 minutes, or until the cheese starts to melt.
12. Serve on salad greens with 1-2 tablespoons of warmed refried beans on 4-6 whole-wheat baps.
13. Add a sprinkle of cheese on top, spoon over some sour cream and add the lid.

BON APPÉÉÉÉÉÉTIT

Mushroom, Spinach, and Rice Burgers

 

                    If eating alfresco, serve these burgers as part of a light lunch out in the garden or for supper. In winter try them for brunch with plenty of salad and warm crusty bread.

Serves 4-6

• 2 tablespoons mixed basmati and wild rice
• 2-3 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 10½ oz/300 gr white mushrooms, chopped
• 4 cups fresh spinach leaves
• 10½ oz/300 gr canned cranberry beans, drained
• 1 orange bell pepper, seeded, peeled and finely chopped
• ½ cup slivered almonds, toasted
• 2 oz/55 gr Parmesan cheese, freshly grated
• 2 tablespoons chopped fresh basil
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 beefsteak tomatoes, thickly sliced

1. Cook the rice in a pan of boiling water for 12-15 minutes, or until tender.
2. Drain and place in a large bowl.
3. Heat 1 tablespoon of the oil in a skillet, add the garlic and mushrooms and cook for 5 minutes.
4. Add to the rice in the bowl.
5. Reserve ½ cup spinach leaves.
6. Take the remaining spinach and lightly rinse and pat the leaves completely dry.
7. Place the spinach, beans, bell pepper, almonds, Parmesan cheese, basil, bread crumbs, and salt and pepper in a food processor and, using the pulse button, chop finely.
8. Add to the rice mixture in the bowl, mix well.
9. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
10. Heat a heavy-bottom skillet and add the remaining oil.
11. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
12. Add the tomato slices for the last 3 minutes of cooking to heat through.
13. Place each burger on a lightly sautéed large portobello mushroom, sitting on a bed of spinach, topped with the cooked tomato slices.

BON APPÉÉÉÉÉÉÉTIT

Vegetable and Tofu Burgers

 

                    Tofu is made from soybeans and since it has very little flavor it will easily absorb any flavor it is combined with. It is an excellent source of protein and is ideal for vegetarians.

Serves 4-6

• ½ cup Thai rice
• 4 oz/115 gr carrot, grated
• 6 scallions, coarsely chopped
• ½ cup unsalted peanuts
• ½ cup fresh bean sprouts
• 8 oz/225 gr firm tofu, drained weigth and finely chopped
• 1 teaspoon prepared ginger pulp
• ½-1 teaspoon crushed chilies
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly boiling water for 12-15 minutes, or until soft.
2. Drain and place in a large bowl.
3. Place the carrot, scallions and peanut in a food processor and, using the pulse button, chop finely.
4. Add the rice, bean sprouts, tofu, ginger, and chilies and blend together.
5. Shape into 4-6 equal-size burgers, firmly pressing them together, cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Place shredded bok choy and fresh bean sprouts on the bases of 4-6 lightly toasted sesame seed baps and top with the burgers.
9. Add lightly sautéed oyster and shiitake mushrooms and drizzle over some satay sauce, add the lid and serve with an asian-style salad.

BON APPÉÉÉÉÉÉTIT

Sweet Potato and Provolone Burgers

 

                    There are lots of interesting textures and flavors vying for our attention in these tasty burgers. For an extra cheesy kick, pan-fry some slices of provolone cheese to serve on top of the burgers.

Serves 4-6

• 1 lb/450 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 6 oz//175 gr brocoli florets
• 2-3 garlic cloves, crushed
• 1 red onion, finely chopped or grated
• 1-2 fresh red jalapino chilies, seeded and finely chopped
• 6 oz/175 gr provolone cheese, grated
• 2 tablespoons whole-wheat flour
• 2-3 tablespoons corn oil
• 1 lb/450 gr onions, sliced
• 1 tablespoon chopped fresh cilantro

1. Cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain and mash.
3. Cut the brocoli imto small pieces, cook in a separate pan of boiling water for 3 minutes, then drain and plunge into cold water.
4. Drain again, then add to the mashed sweet potato.
5. Stir in the garlic, red onion, chili, grated cheese, and salt and pepper.
6. Mix well and shape into 4-6 equal-size burgers, then coat in the flour.
7. Cover and let chill for at least 1 hour.
8. Heat 1½ tablespoons of the oil in a heavy-bottom skillet.
9. Add the onions and cook over medium heat for 12-15 minutes, or until softened and stir in the cilantro and set aside.
10. Add the remaining oil to the skillet, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place some bitter salad greens on the bases of 4-6 lightly toasted whole-wheat baps, top with the burgers, the onions, some sweet chili or hot pepper sauce.
12. Add the lid and serve.

BON APPÉÉÉÉÉÉTIT

Poulet aux Noix de Cajou

Pour 4-6 portions

• 450 gr blancs de poulet, coupés en cubes
• 45 ml sauce de soja claire
• 5 ml vinaigre de riz
• 1 pincée de sucre
• 2 ml sel
• 3 champignons chinois déshydratés, mis à tremper 20 minutes
• 30 ml huile d'arachide
• 4 lamelles de gingembre frais
• 5 ml ail haché
• 1 poivron rouge, épépiné et coupé en carrés de 2.5 cm
• 85 gr noix de cajou, grillées

1. Dans une terrine, mettre 30 ml de sauce de soja, le vin de riz, le sucre et le sel, ajouter le poulet et laisser mariner 20 minutes.
2. Égoutter les champignons, presser de manière à exprimer l'excédent d'eau et émincer finement en éliminant les tiges dures.
3. Réserver l'eau de trempage.
4. Dans un wok préchauffé ou une sauteuse, chauffer 15 ml d'huile, ajouter le gingembre et faire revenir jusqu'à ce que les arômes se développent.
5. Incorporer le poulet et cuire 2 minutes, jusqu'à ce qu'il commence à dorer, sans être totalement cuit, retirer du wok et réserver.
6. Rincer le wok, chauffer l'huile restante, ajouter l'ail et faire revenir jusqu'à ce que les arômes se développent.
7. Ajouter les champignons et le poivron, et faire revenir 1 minute.
8. Ajouter 30 ml de liquide de trempage réservé et cuire 2 minutes, jusqu'à ce que tout le liquide soit évaporé.
9. Remettre le poulet dans le wok, ajouter la sauce de soja restante et les noix de cajou, et faire revenir 2 minutes, jusqu'à ce que le poulet soit bien cuit.

BON APPÉÉÉÉÉTIT