Mediterranean Turkey Burger

From The Modern Proper

 

Serves 6

Ingredients

Patties

2 lbs ground turkey 2 tsp oregano 4 cloves garlic, minced 1 small onion, grated ¼ cup flat leaf parsley, chopped 1 tsp cumin 1 tsp pepper 2 tsp salt 2 tbsp olive oil
Tzatziki Sauce
1 cup Greek yogurt ½ English cucumber, grated 1 tbsp dried dill or 2 tbsp fresh dill 2 tsp za’atar, optional 1-2 garlic cloves, minced ½ tsp salt ¼ tsp pepper
The Rest
6 romaine lettuce leaves 2 tomatoes, sliced 4 oz feta, crumbled 6 hamburger buns, toasted 1 cup tzatziki sauce In a small bowl, combine the ingredients for the tzatziki sauce. Cover and place in the fridge for a 1 hour to allow flavors to meld (optional). To make the burger patties, mix the ground turkey, oregano, garlic, onion, parsley, cumin, pepper and salt in a bowl with your hands until fully combined. Divide the mixture into 6 evenly sized burger patties, slightly larger than the hamburger buns. Heat the oil in a large cast iron skillet set over medium heat. Season the outside of the patties with a little sprinkle of salt. Cook the patty for 4 minutes on each side. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 165 °F. To assemble the burgers, layer them with tzatziki sauce, the patty, tomato, lettuce more tzatziki sauce and feta. Enjoy. MXF

Charred Eggplant and Walnut Pesto Pasta Salad

 From Smitten Kitchen

Servings: 3 to 4 as a light meal; double it for a party 
Time: 30 minutes

Ingredients 

• Salt
• 1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
Additional olive oil
• 1 medium eggplant (1 pound)
• Freshly ground black pepper
• Additional sherry or red wine vinegar
• 2 ounces ricotta salata, crumbled
• 2 tablespoons chopped flat-leaf parsley or basil

Dressing

• 3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
• 3 tablespoons grated Parmesan cheese
• 1 small garlic clove, peeled
• 2 sprigs of thyme, cleaned
• Salt
• 2 teaspoons sherry vinegar, plus more at end
• 1/4 cup olive oil, plus more at end
• 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
• Freshly ground black pepper and/or red pepper flakes

Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.

Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high. Arrange eggplant in one layer and cook until charred underneath, about 8 minutes. (If it’s sticking to the grill, it wants to cook longer.) Flip pieces over and cook until charred on second side, about 5 to 8 minutes more. Set aside to cool slightly then chop into chunks.

No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don’t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred underneath again.

Make dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.
Assemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Chop eggplant into chunks, add to bowl and toss again. Adjust seasonings to taste, then stir in cheese and herbs.

My Notes: I really like this and I like the flexibility of this. Ricotta or mozzarella or a harder cheese. Sun-dried tomatoes or artichokes or roasted red peppers. Maybe an anchovy? Maybe some salami? MXF

Carnitas

From PatiJinich.com


Ingredients

• Half a white onion peeled and coarsely chopped
• 1 1/2 cups water
• 6 cloves garlic
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• Pinch cumin
• 4 whole cloves stems removed
• 1 tablespoon kosher or coarse sea salt or to taste
• 1 tablespoon lard vegetable shortening or oil
• 4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
• 1/2 teaspoon kosher or coarse sea salt
• 2 bay leaves
• 1 cup freshly squeezed orange juice
• 2 tablespoons sweetened condensed milk

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth. 

Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes. 

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover. 

Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot. 

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side. 

My Notes: These were super tasty. It was a bit greasy so maybe setting them over a wire rack before serving would be useful. MXF