What's Been Cookin' - Tofu and Bean Burger

Been cooking a lot of simple dishes that I've been craving.  Lasagne Bolognese or anything Bolognese is one of my favorites.  Butternut squash, sweet potatoes and Japanese yams, tis the season, along with Manila clams.  Saffron Risotto with Barley, love those different grains.  Tofu and Bean burgers, trying out vegetarian dishes, recipe below.  What are you cooking this Winter? 

Love my Sunday dinners- Lasagne Bolognese

Japanese Yam with Scallion Butter. 

Striped Bass, Manila Clams, Quinoa Vegetable Medley, Perilla Leaves

Saffron Barley Butternut Squash Mushroom Risotto

Pinto Bean Burger and Baked Sweet Potato Frites

Pinto Bean and Tofu Buger


4 oz Tofu, firm
1 can of Pinto or Black Beans, rinsed
1 egg
1 c of Panko breadcrumbs
1 T of Cumin
2 t of Red Chili Pepper
4 oz of Mushrooms, sliced, sauteed
4 oz of Onions, diced, sauteed
4 oz of Green onions, sliced
1 T of Dijon Mustard
Salt and Pepper to taste
Cheese of choice

1.  Put all ingredients except for 1/2 can of beans into food processor, mix until incorporated.
2.  Fold in remaining 1/2 can of beans.
3.  Form 3' patties.
4.  On high heat with olive oil, sear patties for 1-2 minutes on each side, until caramelized or golden brown.
5.  Pre-heat oven to 375 degrees F, place patties in oven with cheese on top and warm for 12-14 minutes.
6.  Serve with or without bun, with or without tomatoes, with or without sprouts, etc!

Shrimp Boil Time

It was a friend's birthday and she absolutely loves the restaurant, Boiling Crab.  I, myself, have never been so did the best to create what a southern shrimp boil would be like and let me tell you it was a blast!!!  How can you not like getting your hands dirty?!!

It's not corn season so I substituted in something else sweet---sweet potatoes.  Dipping sauces were roasted jalapeno pesto, horseradish mustard, plenty of hot sauces, and the basic black pepper lime concoction.  I cooked up a few racks of 5 Spice Ribs and a friend cooked up a batch wings. YEP-- all were thrown onto my butcher paper lined communtal table and VOILA....can you say fiinger lickin good?   

I'm definetly doing this again but next time it will be summer and we are getting Blue Crabs and Crayfish.  Who's in??? 

The set up

Shrimp, Ribs, Wings, Potatoes, Dipping Sauces

Conquered!

Good Luck Foods for 2012!

Happy New Year's!  Had a little dinner party of all 'good luck' foods and it was a such a fun menu to make.  Check it out below.  Here's wishing everyone a happy, healthy, and memorable 2012!!!

Fish symbolizes forward progressive movement
Smoked Salmon, Creme Fraiche, Celery Leaf and Banana Pepper Flatbread

Lentils symbolizes luck and Greens symbolize money
Lentil and Swiss Chard Soup

Noodles symbolizes longevity
Lamb Ragu Pasta

Pork symbolizes prosperity
Pork Ribs, Acorn Squash, and Brussel Sprout Slaw

Grapes symbolizes luck one for each month of the year
Chocolate Chip Ricotta 'Cone-lis'

Ghetto Sous Vide - Steak

Yes, I said ghetto....this is a recipe courtesy of David Chang's Momofuku cookbook.  So far I've made 2 dishes using his cooking techniques and they have both turned out amazing.  For all of those who don't know what sous vide is, please read about it here.  I used a Tri-Tip cut and marinated in a soy sesame garlic concoction and 45 minutes later, it turned out perfect!  My friend did an awesome job of maintaining  the water temperature at 125 degrees F.....as seen in the picture--- her handiwork with the clip paid off!

I recommend to anyone, who loves meat, to try this technique!  The meat was cooked evenly and was super juicy.  Also a note, I seared this to be rare but of course you can sear it longer to medium rare.  After enjoying this meal, I am thinking of getting my own sous vide machine and doing it properly....but what would be the fun in that?!!!

Sous Vide for 45 minutes at 125 degrees F

Sear immediately on all sides until desired internal temperature.

Let rest for 5-10 minutes and slice.  

Tis the Season for...Potlucks, Casseroles, Turkey

Can't tell you how many potlucks I've been to in the past month and more to come.  I tend to make things that are weird...or let's just distinct, haha.  Here's what's been cooking of late.....  

Potluck!!!!

Savory 'Cheesecake' of Butternut Squash, Bacon, Caramelized Onions, Thyme

Lasagna Bolognese

Creamed Tuscan Kale and Mac

Cheddar Bacon Muffins





Cauliflower & Brussel Sprout Gratinee

Turkey Meatballs on Pretzel Bread