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Mummy Boome’s Traditional Shepherds Pie

January 17th, 2012

I’m always looking for mom friendly recipes that are easy, fast and filling. This recipe is definitely not super fast but it is a really comforting dish that can be made on a Sunday and feed an army throughout the week. It can also be frozen and heated up and it will instantly put a smile on everyone’s face. I made it on Sunday and I’m loving the leftovers at lunch. 

I haven’t had Shepherds pie since I was a kid and it really took me back. Mummy Boone adds cheese to her silky mashed potato topping and it adds another note of richness and texture to this casserole. I usually keep leftover tomato paste in the freezer and accidentally added frozen pumpkin to the mix instead. I should have realized that they are too different colors but assumed the freezer had oxidized the redness. Ooops. You could essentially add any leftover vegetable to this dish. Make note to self- identify contents of freezer with permanent marker when I get home.     

Mummy Boome’s Traditional Shepherds Pie
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Prep time: 25 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 35 mins
Serves: 8
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 pounds lean ground beef or lamb
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1 1/2 cups garden peas (I used frozen)
  • 4 pounds Yukon gold potatoes, peeled, quartered
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1 cup grated mature white or regular Cheddar
Instructions
  1. Preheat oven at 400 degrees F.
  2. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20-35 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
  3. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly.
  4. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd’s pie and serve.
 

 

Recipe and image via Danny Boone

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Zooey Deschanel & Joseph Gordon are way too cute in this new duet

December 29th, 2011

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Black-Spiced Rum Eggnog

December 27th, 2011

I know you’re not supposed to try out a new recipe during the holidays but it was one of Jen Altman’s recipes and I knew I couldn’t go wrong. I was also sober at the time- so no mess up. Shocking. Usually heavy and medicinal like, this delightful holiday spirit is light, frothy and down right awesome. Santa was very pleased and slightly tipsy leaving the Rayman household.  

Her request for using Kraken rum was spot on. The bottle is beautiful and quite a conversation starter so I left it on the limited spaced counter top. I found it easily at Total Wine. I got the large bottle and wasn’t disappointed. Say goodbye to The Captain.

This is a new holiday staple. This will not only be Christmas cocktail but a New Years one too. I must inform you that this is a time-consuming recipe but something I will do together with friends and family next year. Spending time with those special to you is so much better in the kitchen than on the couch. Another great thing is it lasts in an air-tight container in the refrigerator for a week and up to two weeks with the rum in it.  However, it only made it 24 hours in my fridge. Next year for a special gift, large canning jars will be filled with this glorious libation.

Black-Spiced Rum Eggnog
Makes 6–8 servings

Ingredients & Preparation

  • 4 cups whole milk
  • 1 cup half + half
  • 1 cup heavy cream
  • 4 oz. black-spiced rum
  • 1 tablespoon honey
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.

  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.

When the milk and yolk mixture is ready, pull it out of the fridge and set aside.

  • 6 egg whites
  • 1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

A little extra . . . the perfect topping:

  • 1 cup heavy cream
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

 

Enjoy and happy holidays to you.

Ali

 

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Filed under: Cocktails, Holidays & Parties

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Penne alla Vodka

December 13th, 2011

penne alla vodka
Last night was one of those nights that screamed comfort food and the couch. After a long weekend and an even more crazy day at the office- dinners that can be made in less than 30 minutes are a blessing. It’s rich and decadent and oh so comforting. This pasta dish tasted even better the next day for leftovers. Yum. 

I have no clue why I feel compelled to order penne alla Vodka when I eat at my local Italian joint when it’s so easy to make at home.  It’s looks very fancy schmancy to serve for the holidays and will take no time/drama to make. I will definitely be throwing this together for Christmas with a mixed green salad, antipasta platter, garlic bread and Tiramisu. Did I forget about the wine? There will be lots of  wine. The red pasta sauce with specks of green (parsley or basil) are so festive.

 

Penne alla Vodka
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Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Ingredients
  • 2 tablespoon butter
  • 1/4 cup finely minced shallots
  • 3 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1 28-oz can whole tomatoes, crushed by hand
  • 1/3 cup vodka
  • 1/2 to 1 cup heavy cream
  • Kosher salt to taste
Instructions
  1. Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute.
  2. Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
  3. ( I used a hand blender because I’m lazy and omitted the next step.)For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
  4. Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.
 

 

Recipe via Serious Eats

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Filed under: Pastas, Grains & Rice, Vegetables & Other Sides

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I’m in love with the Dogbar

December 7th, 2011

We headed down south for a little vacay last weekend to Miami. We hit up Joe’s Stone Crab, the Delano, the bar at the W and the Dogbar. If you’re a dog lover you must head to the Dogbar or check out their really cool website and blog. Like their slogan says, it’s everything you’d love if you were a dog. I call it heaven. It’s not just for dogs- I bought a ton of stuff to spoil the cats too. Nip and all. I feel guilty about neglecting the pets since having the baby.

It was nice to get all my holiday shopping done in one store for the friends and fam. I hope they aren’t reading my blog right now. I bought these bowls for my friend Rick. $6.99. You can’t beat the price and cuteness.

Scoop Design Dog Bowl
These bling collars for Mel. Let me rephrase that- it’s for Jessie, Mel’s dog. Though I’m sure she would look pretty hot wearing these too.

Swarovski Diva Collars
And the best dog bed in the world. Once you sit in this bed- you’ll buy one for everyone you know with a dog. They come in a ton of color, sizes and patterns. My brother has been known to take naps in it too. Try it.

Kensington Dog Bed Collection
For $12 -these are great stocking stuffers. Put this on your leash and you’re never left in an embarrassing situation. Nobody is going to regift my presents this year!

BonTon Original Poop Bag Kits
Got a pet question. Their staff has all the answers like how to handle my little flea problem. It’s like a free trip to the vet. I feel like a spokesperson but this is really a cool store.

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Sardine and Arugula Sandwich

October 22nd, 2011

You either like sardines or not. It’s okay if you don’t. I’m not judging. My girlfriend Lorraine came over for dinner last night and I had already put this on my mental menu for the evening. She whined about my choice while downing her bottles of Corona. I gave in and told her that if she wasn’t happy with my choice she would get a free sushi dinner.  I thought that was pretty generous.

Let me just tell you once this concoction was completed, all you heard from the kitchen was sounds of ooohhh and yum and compliments for yours truly. I didn’t have to pay for a sushi dinner!

I opted for a multigrain baguette that was too beautiful to resist. I lightly toasted the bread, schmeared on some Grey Poupon (I even reenacted the commercial for my audience), added some bitter arugula tossed in some oil from the sardines, layered on the perfectly cooked eggs and voila an amazing dinner was served.

I poured myself a tall glass of SkinnyGirl Sangria that had been sitting in the fridge. The cold sweet cocktail paired nicely with the saltiness of the sardines and the slightly warm bread and eggs. I have to say as simplistic as this recipe was, it was one of the best sandwiches I’ve ever had.

Sardine and Arugula Sandwich
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Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients
  • 2 tablespoons Dijon mustard
  • 8 slices Jewish rye bread or whole grain baguette
  • 2 handfuls of fresh arugula
  • 1 tablespoon walnut, olive oil or saved oil from the sardines
  • 2 tins good quality oil-packed sardines, drained
  • 2 hard-boiled eggs, sliced
Instructions
  1. Spread one half tablespoon of mustard on four slices of bread.
  2. Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.
  3. Lay the hard-boiled egg slices over the sardines.
  4. Top with remaining bread, cut in half, and serve.
 

 

Recipe and image via Yum Sugar

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Filed under: Fish & Shellfish, Sandwiches

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Garlic-Sherry Burgers with Stilton & Pub Browns with Horseradish Sauce

October 20th, 2011

Now that we’ve entered into football season, I try to save recipes that are fun and filling and go great with a cold beer.  You never know when an uninvited guest might pop in to watch a game and this will definitely impress.  These garlic-sherry burgers with Stilton & pub browns with horseradish sauce was a little labor intensive but well worth it. Make sure not to reduce your sherry sauce until nothing is left. I did. Is it my fault I stated drinking early?  

The burgers are flavored with fresh parsley, Worcestershire sauce, pressed garlic and then topped with thinly sliced shallots. The patty is then sandwiched on a brioche bun and topped with decadent Stilton and doused with a sherry reduction. You could add cress and pickles for crunch but it seemed too healthy for me.

On the side of these gorgeous burgers is pub browns or french fries (are we still supposed to call them Freedom Fries?) These are chunky cut potatoes fried  in bacon fat and served with horseradish cream and crisp bacon bits. I love potato skins so I left them on. Saved 5 minutes doing it too. Let me know if you try this recipe… 

Garlic-Sherry Burgers with Stilton & Pub Browns with Horseradish Sauce
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Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Ingredients
  • 1 cup dry sherry
  • EVOO, for drizzling
  • 5 slices good-quality bacon, sliced crosswise into 1-inch pieces
  • 1 1/2–2 lbs. baking potatoes
  • Coarse salt and black pepper
  • 1 1/3 lbs. ground beef (15-20% fat)
  • 1/4 cup finely chopped flat-leaf parsley
  • About 3 tbsp. worcestershire sauce
  • 4 cloves garlic, grated or pasted
  • 2 large shallots, halved and thinly sliced
  • 12 oz. stilton or other blue cheese, crumbled
  • Upland cress or watercress leaves, for garnish
  • 4 brioche rolls, split
  • Bread-and-butter pickle slices, for garnish
  • 1 cup sour cream
  • Splash heavy cream or half-and-half
  • 2 tbsp. prepared horseradish
  • 3 tbsp. finely chopped fresh chives
Instructions
  1. Place the sherry in a medium pot and bring to a boil, then lower the heat to a simmer and reduce to about 1/3 cup, about 10 minutes.
  2. Meanwhile, preheat a large cast-iron skillet or griddle to medium-high heat. Heat another large skillet over medium-high heat with a drizzle of EVOO. Scatter the bacon in the pan and brown, then transfer to a paper-towel-lined plate to drain; leave the drippings in the pan.
  3. Peel the potatoes and halve lengthwise. Slice each half lengthwise into 4 wedges, then crosswise into thirds (24 pieces per potato). Scatter the potato pieces in the bacon drippings and season with salt and generously with pepper. Cook to brown, about 5 minutes. Cover the skillet with foil, lower the heat and steam the potatoes, 6 to 7 minutes. Uncover, raise the heat to medium-high, flip and brown on the other side until deep, deep golden and very crisp, 3 to 4 minutes.
  4. While the potatoes are working, place the beef in a bowl and season with salt (it makes a nice crust), the parsley, worcestershire, garlic, lots of pepper and a drizzle of EVOO. Combine but do not overwork. Shape into an even mound and score into 4 portions. Form the portions into mounds
  5. Place the mounds in the preheated skillet and squish into patties with a spatula. Top with the shallots, pressing them in. Cook the burgers for 4 minutes, then flip and cook for 4 minutes more. Top with the stilton to melt in the last minute, then douse with the reduced sherry. Place cress on the roll bottoms, then the burgers, pickles and roll tops.
  6. Stir together the sour cream, heavy cream, horseradish, chives, salt and pepper.
  7. Serve the burgers with the pub browns topped with the horseradish sauce and bacon bits.
 

 

Recipe and image via Rachael Ray mag. I thank whoever leaves their magazine on the “Free Table” at my office.

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Filed under: Meat, Sandwiches

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Chipotle Turkey Chili with Apples and Cheddar

October 14th, 2011


Fall is a magical time of the year. I look forward to sweaters, hot cider and holiday decorations. Next step is to change all the candles in the house to sinfully smelling pumpkin and cinnamon. I’m on a pumpkin kick and even though I wanted the baby to be Princess Leia for Halloween, the husband begged me for this pumpkin costume. I can’t wait to see her dressed up! Sorry, I digress.

Fall is also about apples. Don’t be afraid of adding fruit to meat dishes or in this case- poultry. This is less a heavy chili and more of a creative concoction that works well together. Ground turkey, chipotle chile, green apples, cinnamon, cider, sharp white cheddar cheese, pepitas and tortilla chips keep your taste buds dancing with this seasonal dish. Leftovers can be turned into spicy Sloppy Joes.

 

Chipotle Turkey Chili with Apples and Cheddar
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Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 2 tbsp. EVOO
  • 2 lbs. ground turkey
  • 1 can chipotle chiles in adobo sauce
  • Salt and pepper
  • 1 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 tbsp. sweet smoked paprika
  • 1 red onion, chopped
  • 2 large cloves garlic, chopped
  • 2 green apples
  • 1/2 lemon, juiced
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbsp. tomato paste
  • 1 1/2 cups chicken stock
  • 1 cup organic cider
  • Shredded super sharp white cheddar cheese
  • pepitas (toasted pumpkin seeds)
  • tortilla chips, for serving
Instructions
  1. Heat the EVOO, 2 turns of the pan, in a large dutch oven over medium-high heat. Add the turkey and cook until brown, using a potato masher to break it up. Remove all fat drippings from the pan.
  2. Using a food processor, puree the chipotles and 2 tbsp. adobo sauce (to dial back the heat level, scrape out the chile seeds first). Stir 2 tbsp. of the chipotle puree into the meat; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (freeze what’s left over in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic.
  3. Peel and chop 1 apple and add to the chili. Chop the other unpeeled apple and dress with the lemon juice. Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; simmer.
  4. Top the chili with the cheese, reserved apple and the pepitas. Serve with the chips.
 

 

Recipe and image via Rachael Ray

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Filed under: Poultry & Game Birds, Soups

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Chicken Dijon Stew

October 12th, 2011

Now that Jason is eating chicken again I’m going crazy trying as many recipes as I can before he changes his mind. Chicken breasts are out. I need bones and skin. This is a great weeknight stew that can be served with a small salad, crusty bread and a full-bodied, fruity California Chardonnay. I chose to make it with herbed steamed rice but dreamt about the bread for dunking the gorgeous sauce.

The meaty chicken drumsticks are browned and then cooked down with onion, garlic and toasted coriander seeds. Then its topped with a reduced sauce of broth, mustard, crème fraîche and fresh tarragon. The leftovers were amazing at lunch the next day. Just a little sloppy to eat at my desk.

 

Chicken Dijon Stew
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Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Ingredients
  • 1 teaspoon coriander seeds
  • 2 tablespoons extra-virgin olive oil
  • 8 medium chicken drumsticks (about 3 pounds)
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons crème fraîche or sour cream
  • 2 teaspoons chopped tarragon
  • Crusty bread, for serving
Instructions
  1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
  2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
  3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat.
  4. Serve the chicken with crusty bread.
  5. Make Ahead The stew can be refrigerated for up to 3 days.
 

 

Recipe and image via Food & Wine

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Filed under: Poultry & Game Birds

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Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli

September 30th, 2011

I love friends with boats. I especially love friends with boats who love to fish. A dear friend of mine dropped off fresh tuna he had caught. Unfortunately, I had to freeze it because we were leaving to go out of town. I was a little perplexed on what to do with the tuna. Low and behold Greg’s AMAZING Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli. I whizzed up the tuna with diced red onion, pickled ginger, chili paste, soy sauce, sesame oil, mayo and Panko breadcrumbs. Are your taste buds popping yet? Then you top these crispy, fried patties with a tart cucumber relish and spicy, citrus wasabi aioli. Just remember to have a cold beer and big napkin readily available.

 

Yellowfin Tuna Burger with Japanese Cucumber Relish & Wasabi Aioli
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Prep time: 1 hour
Cook time: 8 mins
Total time: 1 hour 8 mins
Ingredients
  • 2 T wasabi powder
  • 2 T orange juice
  • 1 T lime juice
  • 3 T pickled ginger, chopped
  • 1 C plus 2 tablespoons mayonnaise, separated
  • 1.5 C japanese cucumber thinly sliced crosswise
  • 1 red onion, half cut into rings and the other half cut into 1/4-inch dice, separated
  • 0.25 C rice vinegar
  • 1 T sugar
  • 0.5 T salt
  • 1 lb yellowfin tuna, roughly chopped
  • 0.5 T asian chili paste
  • 2 T soy sauce
  • 1 T sesame oil
  • 0.25 C panko breadcrumbs
  • Salt and pepper to taste
  • 2 whole wheat buns, lightly toasted
  • canola oil for saute pan
  • alfalfa sprouts, to taste
Instructions
  1. Make the wasabi aioli: Combine wasabi powder, orange juice, lime juice, 1 tablespoon pickled ginger in the bowl of a mini food processor, or mortar and pestle. Puree or grind until completely smooth. Scrape the mixture into a bowl. Add 1-cup mayonnaise and mix well to combine. Refrigerate the aioli until ready to use. You will have more than you need, but it will keep for up to 2 weeks refrigerated.
  2. Make the relish: Combine the cucumber slices, red onion rings, rice vinegar, sugar and 1/2 teaspoon salt in a bowl; toss to combine. Set aside at least 1 hour. Or refrigerate up to 1 day before using.
  3. Make the burger mixture: Pulse the tuna in a food processor 12 or 15 times, scraping down the sides halfway, to create pea-sized pieces. You may alternatively use a chef’s knife. Scrape the tuna into a large mixing bowl and add the diced red onion, remaining pickled ginger, chili paste, soy sauce, sesame oil, remaining 2 tablespoons mayonnaise, Panko breadcrumbs and a pinch each of salt and pepper. Blend well and form into 2 one-inch thick patties. Place on a plate and refrigerate, covered for at least 1 hour and up to 3 hours. Lightly oil a cast iron or non-stick skillet and then heat it over medium heat. Gently lay the tuna patties onto the heated surface. Let them cook undisturbed, about 3 minutes until browned on one side. Flip and cook an additional 3 or 4 minutes until barely cooked through.
  4. Make the burgers: Lay the buns out on a work surface. Put a small amount of sprouts on the bottom halves, then some of the Japanese cucumber relish. Top each with a tuna burger, then spread a bit of the wasabi aioli on top of them. Cover with bun tops and serve
 

Recipe and image via Sippitysup

 

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Filed under: Fish & Shellfish, Sandwiches, Vegetables & Other Sides

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