This makes greater than you’ll want for this recipe. However it’s nice to have available. That is an adaptation of a recipe from my co-host on the KSRO Good Meals Hour, Steve Garner, who’s a “son of the South,” having grown up in Louisville, Kentucky. He notes, “I’ve by no means talked with anyone who agrees what ought to go into pimento cheese.” After all, pimentos are what the recipe was named after, however I desire piquillos, that are additionally now extensively obtainable.
Pimento Cheese
Makes 4 cups or so
16 ounces sharp cheddar cheese, freshly grated
3 or 4 tablespoons of fine cream cheese (I like Gina Marie from Sierra Nevada)
⅓ – ½ cup mayonnaise
½ teaspoon dried onion powder
1 teaspoon runny honey or sugar, to style
8 ounces jarred pimentos or piquillo peppers, drained and chopped
2 teaspoons apple cider vinegar
2 teaspoons sizzling sauce similar to sriracha
Place all substances in a meals processor. Pulse till it varieties a easy paste with just a bit texture. If desired, add extra mayonnaise for a creamier consistency.
In my restaurant days, we’d order complete geese. The moneymaker was the breasts. Roasting legs merely with salt and pepper is scrumptious, however they had been a tough promote. Normally, we’d pull the meat off the legs and the remainder of the carcass and switch it into meatballs or burgers. We’re so fortunate at the moment to have duck obtainable to us (usually frozen). This additionally works for these of you who’re hunters and have a freezer stuffed with geese you don’t know what to do with.
Duck Burgers
Makes 4 servings
1 pound floor or finely chopped duck meat
¼ cup blanched slivered almonds, calmly toasted and chopped
¼ cup raisins, ideally golden and chopped
1 tablespoon finely chopped garlic
⅓ cup freshly grated Parmigiano-Reggiano
¼ cup breadcrumbs, similar to panko
1 teaspoon floor cumin
¼ teaspoon floor allspice
1 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon salt
2 teaspoons crumbled dried mint
1 massive egg, blended with a fork
Olive oil, for sauteing
Smooth, squishy buns
Conventional garnishes
Gently mix all of the substances besides the olive oil. With moist fingers, kind into patties about ¾-inch thick. Warmth about ¼ inch of olive oil in a big, nonstick skillet over reasonable warmth. Fry the patties till they’re browned on either side, about 6 minutes complete.
Place on prime of toasted buns with conventional garnishes and revel in.
Don’t use canned chickpeas/garbanzos. They received’t work. These of you who make falafel will acknowledge this recipe.
Chickpea Burgers
Makes 4 servings
8 ounces dried chickpeas
1 cup parsley, chopped and loosely packed
1 cup cilantro, chopped and loosely packed
½ cup finely chopped scallion, each white and inexperienced components
2 massive cloves of garlic, minced
1 teaspoon toasted floor cumin
½ teaspoon toasted floor coriander
2 teaspoons kosher salt
½ teaspoon baking powder
1 tablespoon chickpea or all-purpose flour
5 tablespoons or so water
Vegetable oil, for frying
Place chickpeas in a bowl and canopy with at the very least 2 inches of water. Permit to soak for twenty-four hours. Drain effectively and place in a meals processor together with the subsequent 10 substances. Course of for 1 or 2 minutes on excessive till the combination is generally easy.
Divide into 6 parts and kind into burgers. Warmth ½ inch of oil in a big skillet over medium-high warmth. Add burgers and prepare dinner on either side till golden brown and crusty.
Slather buns with tahini sauce (recipe follows), add a burger and prime with tomato slices, candy purple or white onion slices and arugula or shredded lettuce.
Tahini pastes fluctuate extensively, with some being bitter and grainy. My favourite is Soom, which you simply can order on-line.
Tahini Sauce
Makes 1 cup
½ cup well-stirred tahini paste, at room temperature
¼ cup or so heat water
1-2 tablespoons lemon juice (or extra to style)
1-2 tablespoons olive oil (non-compulsory)
2 massive garlic cloves, finely minced or pressed
Kosher salt and freshly floor black pepper, to style
Non-obligatory additions (choose one!):
Chile flakes or chile paste (like sambal olek or sriracha)
A touch of soy sauce or liquid aminos
A touch of toasted sesame oil (for additional sesame taste)
1-2 teaspoons za’atar spice
1-2 teaspoons floor cumin
Contemporary chopped chives, Italian parsley, mint or basil
1-2 tablespoons plain Greek yogurt
Place tahini paste and heat water in a medium bowl and whisk till easy. When you begin whisking, it should thicken, so be happy to skinny it out.
Add the remaining substances to the bowl and whisk till creamy and easy. It’ll thicken because it cools within the fridge.
Style and modify the salt and lemon to your liking. Whisk in any of the non-compulsory substances. It’ll maintain for as much as every week, refrigerated.
John Ash is a Santa Rosa chef, trainer, James Beard award-winning cookbook writer and radio host of KSRO’s “Good Meals Hour” airing at 11 a.m. Saturday. He could be reached via his web site, chefjohnash.com.
