Tex Mex Gnocchi …….Tex Mex meets Italy. We l-o-v-e Mexican food. Now, I know this is not a traditional Mexican dish, but the flavors are spot on, for us anyway, and I think you will agree. We also l-o-v-e Italian food, so paring them is a match made in ethnic food heaven.Continue reading “Tex Mex Gnocchi”
Burger are a summertime staple……… Jamaican Jerk Burgers are one of my favorite.
I found this original recipe on one of my favorite recipe web sites Epicurious. When I first had access to the internet I stumbled across this web site and it has kinda become my foodie bible.
If I am at a loss for inspiration, I can always find it here. I recommend this site for anyone who is out of ideas or needs a special recipe.
Last year we traded our gas grill for a charcoal grill…….best idea ever!!! There is something that charcoaling gives, that you just can’t get from a gas grill.
The age-old debate over which grilling method is “better” is always a HOT topic.. While no studies prove that either is healthier, gas does burn cleaner. Charcoal grills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. But, from a taste perspective, on the other hand, the smokier, richer taste of food cooked on a charcoal grill is preferred by many…….us!!!!
These burger not only get a smoky flavor from the charcoal, but also from the jerk sauce. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice to ..well almost anything… Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
My recipe replaces the scotch bonnet with jalapeño, We like spice but not quite that much. Allspice, brown sugar, and scallions with soy make a marinade for the burgers. Reserved marinade makes a nice mop ( baste ) for the burgers as they cook….. keeps them super juicy.
If you have something hot, you need something cool. Jamaican Slaw is the perfect topper for Jamaican Jerk Burgers. Cool and creamy.
Cabbage, multi colored peppers, and scallions are coated with a Miracle Whip…….I know I say this every time, but Miracle Whip is my preferred …….if you must, use mayo……orange juice, and for a little smokiness chipotle chilies……Chipotles are small jalapeños, that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor. They are canned in a red sauce that has a fantastic, smoky flavor as well. Only three ingredients make the prefect sauce for the slaw.
Toasted onion buns are the prefect vessel for the slaw topped burger. I toast mine in the toaster on the bagel setting…….only toasts one side…..great huh?
So, once cooked, place the burger on the bottom half of the bun, top with the creamy slaw, top with the top of the bun, and enjoy!!!!
Next time you want a juicy, creamy spicy burger….fire up the charcoal grill and make Jamaican Jerk Burgers !
1 bunch green onions, coarsely chopped (about 1½ cups)
1 tablespoon chopped fresh thyme
2 medium jalapeño chilies, seeded, chopped
1 garlic clove, peeled
½ cup (packed) golden brown sugar
½ cup vegetable oil
½ cup soy sauce
1 teaspoon ground allspice
2 pounds ground beef (15% fat)
6 onion hamburger buns, toasted
6 cups shredded green cabbage
½ cup each red,orange,yellow peppers, julienne
½ cup green onions, chopped
1 cup miracle whip
3 tablespoons fresh orange juice
1 tablespoon minced canned chipotle chilies
Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
Prepare barbecue (medium-high heat). Set aside ¾ cup jerk sauce. Shape ground beef into six patties and place in 13x9x2-inch glass baking dish. Pour ½ cup jerk sauce over patties and turn to coat; let stand 20 minutes.
Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
Place burgers on bottom halves of toasted buns. Top with Jamaican slaw and top bun.
cups shredded green cabbage
/2 cup each red,orange,yellow peppers, julienne
/2 cup green onions, chopped
cup miracle whip
tablespoons fresh orange juice
tablespoon minced canned chipotle chilies
In large bowl, whisk together miracle whip, orange juice, chipotle
Add cabbage, peppers and green onions; toss to coat
Cinco de Mayo was Thursday ………. Hawaiian Tacos ………was our celebration!
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
History lesson complete………. I like to try different taco flavors and fillings. I must admit my first attempt at these tacos was not quite what I had my mind and heart set on. Plus, the pictures were …..well, horrible, not through any fault of the photographer.
I tried a Pinterest trick/hack that was half a success. The trick its self worked well. Its the one where you place tortilla shells over the grates in the oven, bake them and when they are done they are a stand up taco shell. That part worked, what didn’t work was taking pictures using that shell. You couldn’t see the filling inside……booo!
Originally I used skirt steak for the meat of the taco. While it was tasty, the meat was too tough. Onward plan B.
Place B was much simpler using ground beef. Also a more traditional taco filling. I browned the meat and added garlic, ginger, and soy sauce. Easy enough.
I warmed the tortillas in a skillet, I used cast iron, but any small skillet will do. I find spraying the tortillas with cooking spray and using a small skillet to fry them is the easiest way. Plus you aren’t frying in oil.
I chose toppings in keeping with the ginger, garlic, soy sauce flavor of the ground beef. Pineapple, now I will say this about pineapple……when ever possible buy fresh and cut it yourself. The flavor is wonderful! And it was perfect for Hawaiian Tacos.
Cotija cheese, red onion, cilantro, and Sriracha sauce rounded out the toppings. I love Cotija cheese for tacos. Named after the town of Cotija in Michoacán, Mexico, it’s a salty, crumbly, dry cow’s milk cheese and is like a cross between feta and Parmesan.
I didn’t realize until I made my Hawaiian Taocs that is was Cino de Mayo, so it was an impromptu celebration with a Hawaiian twist.
Hawaiian Tacos are super easy to make and a great way to celebrate Cino de Mayo or Thursday???
Whatever day of the week Hawaiian Tacos are “Aloha nui loa”……translation……… very much love!
In a large skillet. Brown ground beef. Add garlic, ginger and soy sauce and continue to cook for 5 minutes.
Warm corn tortillas sprayed with nonstick cooking spray in a small skillet over medium high heat. To serve place ground beef mixture in warmed tortilla. Top with cheese, diced pineapple, sliced red onion,cilantro and Sriracha.