prep time: 30 minutes
cook time: 3 hours
servings: 6 - 8
ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock
steps:
1. season the pork meat generously with salt and pepper, lightly flour. heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides. life pork out of the pan and place in a wide soup pot.
2. discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.
3. add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer. cook for 2 - 3 hours uncovered or until the pork is for tender.
4. adjust the seasoning to taste with salt and pepper.
- food network
Showing posts with label jalapeno. Show all posts
Showing posts with label jalapeno. Show all posts
11.27.2013
3.06.2013
vietnamese-style crispy shrimp cakes
prep time: tbd
cook time: tbd
servings: 14 cakes
ingredients:
1 pound shelled large shrimp - coarsely chopped
1/4 cup cornstarch + more for dusting
2 tablespoon minced lemon grass (tender inner stalk only)
2 garlic cloves - minced
2 serrano or jalapeno chile peppers - seeded and minced
4 scallions - thinly sliced, white and light green part separated from dark green tops
1 tablespoon + 2 teaspoon sugar
1 teaspoon salt
1/4 cup asian fish sauce
finely grated zest of 1 lime
1/4 cup fresh lime juice (2 - 3 limes)
oil
1/2 cup fresh cilantro leaves (optional)
steps:
1. in the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoon sugar and salt. pulse until mixture forms a coarse paste.
2. in a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
3. heat oil in a large skillet over medium-high heat. wet hands to keep shrimp paste from sticking. from 2 tablespoons of shrimp mixture into a 1/2-inch thick patty. dust patty with cornstarch. repeat with remaining batter. fry patties in batches until golden brown, 2 - 3 minutes per side.
4. serve over rice noodles. drizzle with fish sauce mixture and strewn with cilantro.
- new york times, february 2013
cook time: tbd
servings: 14 cakes
ingredients:
1 pound shelled large shrimp - coarsely chopped
1/4 cup cornstarch + more for dusting
2 tablespoon minced lemon grass (tender inner stalk only)
2 garlic cloves - minced
2 serrano or jalapeno chile peppers - seeded and minced
4 scallions - thinly sliced, white and light green part separated from dark green tops
1 tablespoon + 2 teaspoon sugar
1 teaspoon salt
1/4 cup asian fish sauce
finely grated zest of 1 lime
1/4 cup fresh lime juice (2 - 3 limes)
oil
1/2 cup fresh cilantro leaves (optional)
steps:
1. in the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoon sugar and salt. pulse until mixture forms a coarse paste.
2. in a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
3. heat oil in a large skillet over medium-high heat. wet hands to keep shrimp paste from sticking. from 2 tablespoons of shrimp mixture into a 1/2-inch thick patty. dust patty with cornstarch. repeat with remaining batter. fry patties in batches until golden brown, 2 - 3 minutes per side.
4. serve over rice noodles. drizzle with fish sauce mixture and strewn with cilantro.
- new york times, february 2013
10.12.2012
spicy pineapple marinade for chicken
prep time: tbd
cook time: 30 minutes
servings: 8
ingredients:
1/2 medium ripe pineapple - peeled, cored and coarsely chopped
2 jalapeno chilies - seeded and chopped
2 garlic cloves - minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves
2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
steps:
1. puree pineapple, jalapenos and garlic in blender until almost smooth. add pineapple juice, lime juice, cilantro and lime peel and process until blended. pour marinade into a large baking dish and add chicken, turn to coat. cover and refrigerate 4 - 6 hours.
2. prepare BBQ or preheat broiler. remove chicken from marinade. season marinade with salt and pepper. pour 1/2 marinade into a small bowl. whisk in honey.
3. brush mixture over chicken. season chicken with salt and pepper. grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
- food network
cook time: 30 minutes
servings: 8
ingredients:
1/2 medium ripe pineapple - peeled, cored and coarsely chopped
2 jalapeno chilies - seeded and chopped
2 garlic cloves - minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves
2 teaspoon salt
1 teaspoon pepper
2 tablespoons honey
steps:
1. puree pineapple, jalapenos and garlic in blender until almost smooth. add pineapple juice, lime juice, cilantro and lime peel and process until blended. pour marinade into a large baking dish and add chicken, turn to coat. cover and refrigerate 4 - 6 hours.
2. prepare BBQ or preheat broiler. remove chicken from marinade. season marinade with salt and pepper. pour 1/2 marinade into a small bowl. whisk in honey.
3. brush mixture over chicken. season chicken with salt and pepper. grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
- food network
1.04.2012
hush puppies
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper
steps:
1. whisk cornmeal, flour, sugar, baking and salt in a bowl. stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste.
2. deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.
- food network magazine, april 2011
cook time: tbd
servings: tbd
ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper
steps:
1. whisk cornmeal, flour, sugar, baking and salt in a bowl. stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste.
2. deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.
- food network magazine, april 2011
12.19.2011
eggplant and tofu curry
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving
steps:
1. heat 1 tablespoon vegetable oil in a pot over medium-high heat. add the onion and cook until softened, about 5 minutes. meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms. drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.
2. add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes. add the garlic-ginger past and cook, stirring, 2 more minutes. add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes. add the spinach and cook until wilted, about 1 minute. season with salt and pepper. serve with rice.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving
steps:
1. heat 1 tablespoon vegetable oil in a pot over medium-high heat. add the onion and cook until softened, about 5 minutes. meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms. drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.
2. add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes. add the garlic-ginger past and cook, stirring, 2 more minutes. add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes. add the spinach and cook until wilted, about 1 minute. season with salt and pepper. serve with rice.
- food network magazine, april 2011
10.03.2011
lee's rocking fish tacos
prep time: tbd
cook time: tbd
servings: 8
ingredients:
a bunch of cilantro
juice of 5 limes
1/3 cup of olive oil + 2 tablespoons for cooking
1 small white onion - roughly chopped
2 cloves garlic - smashed
1 jalapeno or 3 red fresno chili peppers - roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
salt
2 pounds halibut - finely diced
pepper
1/2 cup white wine
steps:
1. combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. set the mixture aside.
2. heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. cook, stirring now and then, until golden brown, about 8 minutes. add the white wine and cook until nearly evaporated, about 2 minutes. pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello.
3. serve immediately with deep-fried flour tortillas, crema fresca, cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).
- goop, april 2011
cook time: tbd
servings: 8
ingredients:
a bunch of cilantro
juice of 5 limes
1/3 cup of olive oil + 2 tablespoons for cooking
1 small white onion - roughly chopped
2 cloves garlic - smashed
1 jalapeno or 3 red fresno chili peppers - roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
salt
2 pounds halibut - finely diced
pepper
1/2 cup white wine
steps:
1. combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. set the mixture aside.
2. heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. cook, stirring now and then, until golden brown, about 8 minutes. add the white wine and cook until nearly evaporated, about 2 minutes. pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello.
3. serve immediately with deep-fried flour tortillas, crema fresca, cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).
- goop, april 2011
7.11.2011
soft tacos with spicy marinated goose
prep time: tbd
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
6.13.2011
jerk-seasoned buffalo hamburger steak with mango-pineapple salsa
prep time: tbd
cook time: 10 minutes
servings: 4
ingredients:
1 cup chopped peeled mango
3/4 cup chopped pineapple
1/2 cup finely chopped red onion
1/4 cup shopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1 small jalapeno pepper - seeded and finely chopped
1 pound ground buffalo
2 teaspoons salt-free jamaican jerk seasoning
steps:
1. preheat grill. combine mango, pineapple, onion, cilantro, lime juice, 1/2 teaspoon salt and jalapeno pepper in a medium bowl. set aside.
2. divide buffalo into 4 equal portions, shaping each into 1/2-inch-thick patty. sprinkle with jerk seasoning and remaining salt. place patties on grill rack coated with cooking spray. grill 5 minutes on each side or until done. serve with salsa.
- cooking light, october 2006
cook time: 10 minutes
servings: 4
ingredients:
1 cup chopped peeled mango
3/4 cup chopped pineapple
1/2 cup finely chopped red onion
1/4 cup shopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1 small jalapeno pepper - seeded and finely chopped
1 pound ground buffalo
2 teaspoons salt-free jamaican jerk seasoning
steps:
1. preheat grill. combine mango, pineapple, onion, cilantro, lime juice, 1/2 teaspoon salt and jalapeno pepper in a medium bowl. set aside.
2. divide buffalo into 4 equal portions, shaping each into 1/2-inch-thick patty. sprinkle with jerk seasoning and remaining salt. place patties on grill rack coated with cooking spray. grill 5 minutes on each side or until done. serve with salsa.
- cooking light, october 2006
6.03.2011
grilled salmon with salsa fresca
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 large fresh ripe tomatoes or 3 - 4 ripe plum tomatoes - cored
1/2 large white onion - peeled and minced
1/4 habanero or jalapeno chili - stemmed, seeded and minced
1/2 cup roughly chopped cilantro leaves
juice of 3 - 4 limes (to taste)
salt
pepper
1 salmon fillet (preferably with skin on)
2 tablespoons oil
steps:
1. chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt to taste. set aside.
2. sprinkle fish with salt and pepper to taste. rub fish with a little oil, put on grill, skin side down and let sit for 4 - 5 minutes. turn once. cook for about 3 minutes until medium rare. serve with salsa.
- unknown
cook time: tbd
servings: 4
ingredients:
2 large fresh ripe tomatoes or 3 - 4 ripe plum tomatoes - cored
1/2 large white onion - peeled and minced
1/4 habanero or jalapeno chili - stemmed, seeded and minced
1/2 cup roughly chopped cilantro leaves
juice of 3 - 4 limes (to taste)
salt
pepper
1 salmon fillet (preferably with skin on)
2 tablespoons oil
steps:
1. chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt to taste. set aside.
2. sprinkle fish with salt and pepper to taste. rub fish with a little oil, put on grill, skin side down and let sit for 4 - 5 minutes. turn once. cook for about 3 minutes until medium rare. serve with salsa.
- unknown
5.30.2011
tex-mex burger
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
11.29.2010
jamaican jerk turkey wraps
prep time: 20 minutes
cook time: 20 minutes
servings: 4
ingredients:
2 cups broccoli coleslaw mix
1 medium tomato - seeded and chopped
3 tablespoons coldslaw dressing
1 jalapeno pepper - seeded and chopped
1 tablespoon prepared mustard
1 1/2 teaspoon caribbean jerk seasoning
2 turkey break tenderloins
4 flour tortillas (8 inches)
steps:
1. in a large bowl, toss the coldslaw mix, tomato, coldslaw dressing, jalapeno and mustard. set aside.
2. rub the seasoning over turkey tenderloins.
3. coat grill rack with nonstick cooking spray before starting the grill. grill tenderloins, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees. let stand for 5 minutes
4. grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. thinkly slice turkey, place down the center of tortillas. top with coldslaw mixture and roll up.
- light & tasty, june/july 2006
cook time: 20 minutes
servings: 4
ingredients:
2 cups broccoli coleslaw mix
1 medium tomato - seeded and chopped
3 tablespoons coldslaw dressing
1 jalapeno pepper - seeded and chopped
1 tablespoon prepared mustard
1 1/2 teaspoon caribbean jerk seasoning
2 turkey break tenderloins
4 flour tortillas (8 inches)
steps:
1. in a large bowl, toss the coldslaw mix, tomato, coldslaw dressing, jalapeno and mustard. set aside.
2. rub the seasoning over turkey tenderloins.
3. coat grill rack with nonstick cooking spray before starting the grill. grill tenderloins, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees. let stand for 5 minutes
4. grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. thinkly slice turkey, place down the center of tortillas. top with coldslaw mixture and roll up.
- light & tasty, june/july 2006
10.08.2010
cilantro-topped salmon
prep/cook time: 30 minutes
servings: 6
ingredients:
1 1/2 pounds salmon fillets
1/4 cup lime juice - divided
1/2 cup minced fresh cilantro
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped jalapeno pepper
2 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
steps:
1. place salmon skin side down in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. drizzle with 1 1/2 teaspoons lime juice
2. in a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. spread over salmon.
3. bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
- light & tasty, june/july 2006
servings: 6
ingredients:
1 1/2 pounds salmon fillets
1/4 cup lime juice - divided
1/2 cup minced fresh cilantro
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped jalapeno pepper
2 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
steps:
1. place salmon skin side down in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. drizzle with 1 1/2 teaspoons lime juice
2. in a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. spread over salmon.
3. bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
- light & tasty, june/july 2006
9.10.2010
green chile sliders with tangy tomatillo-lime sauce
prep time: 45 minutes
cook time: 10 minutes
servings: 4
ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split
steps:
1. pre-heat the broiler. place the poblanos on a baking sheet and broil, turning, until blackened. transfer to a bowl; cover. let stand until cool enough to handle. peel off the skins and remove the seeds; discard. chop into 1/2 inch pieces.
2. using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.
3. in a large bowl, season the beef with the cumin, salt and pepper; combine. mix in the poblanos. halve the meat mixture and form each into four 3-inch patties.
4. in a cast-iron skillet, heat the oil over high heat. cook the patties, turning once, about 5 minutes fore medium-rare. during the last minute of cooking, top with the cheese and tent with foil. dot the roll tops with the tomatillo sauce and assemble the sliders. serve with the extra sauce.
- rachael ray, november 2008
cook time: 10 minutes
servings: 4
ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split
steps:
1. pre-heat the broiler. place the poblanos on a baking sheet and broil, turning, until blackened. transfer to a bowl; cover. let stand until cool enough to handle. peel off the skins and remove the seeds; discard. chop into 1/2 inch pieces.
2. using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.
3. in a large bowl, season the beef with the cumin, salt and pepper; combine. mix in the poblanos. halve the meat mixture and form each into four 3-inch patties.
4. in a cast-iron skillet, heat the oil over high heat. cook the patties, turning once, about 5 minutes fore medium-rare. during the last minute of cooking, top with the cheese and tent with foil. dot the roll tops with the tomatillo sauce and assemble the sliders. serve with the extra sauce.
- rachael ray, november 2008
Subscribe to:
Posts (Atom)
