Turkey Stuffing Burger

Because sometimes you can’t wait until Thanksgiving to have turkey and stuffing.

Turkey Stuffing Burger

Turkey Stuffing Burger

Yields: 4 burgers

 

1 medium yellow onion, chopped roughly (2 cups)

5-ounces button mushrooms, quartered

3 tablespoons extra-virgin olive oil

½ cup fresh corn (kernels)

3 cloves garlic, peeled and chopped roughly

2 teaspoons finely chopped fresh sage

1 tablespoon finely chopped fresh flat-leaf Italian parsley

2 teaspoons finely chopped fresh rosemary

¼ cup panko bread crumbs

¼ teaspoon red pepper (chile) flakes

1 ¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ pound ground white turkey meat

 

Combine onion and mushrooms in a food processor and pulse 13 to 15 times until the mixture just begins to clump together.

In a large sauté pan over medium-high heat, add the olive oil and heat until shimmering, approximately 1 minute.

Add the onion mushroom mixture and cook, stirring occasionally, until most of the liquid is gone and the mixture is just beginning to caramelize, approximately 5 minutes.

Add the corn, garlic, and fresh herbs. Stir and continue cooking for another 3 minutes.

Add the panko, chile flakes, salt and pepper. Stir to combine and remove from heat.

Add contents of the sauté pan to a food processor and pulse 15 to 20 times until the mixture just begins to clump together. It will look like wet stuffing.

In a large bowl fold together the “stuffing” ingredients with the turkey.

Form 4 equal sized patties and place on a parchment-lined tray or plate in the refrigerator for at least 30 minutes.

Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.

Remove from refrigerator, transfer to a parchment lined sheet tray and bake, flipping the burgers once halfway through cooking, until the internal temperature of the burger reaches 160 degrees Fahrenheit (use a digital thermometer) approximately 25 minutes.

Place a large non stick saute pan over medium high heat and add 2 tablespoons extra-virgin olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers. Add the burgers and flip after 30 seconds, just enough to sear the bottom side. Sear the opposite side for 30 seconds and remove from heat.

 

Burger Fixings:

4 toasted hamburger buns

¼ cup whole grain Dijon mustard, plus more to taste

¼ cup mayonnaise, plus more to taste

4 slices of tomato

handful of mixed greens

12 slices avocado

 

Spread mustard on bottom side of buns. Top each bun with turkey burger, tomato, 3 slices of avocado and some lettuce. Spread mayonnaise on top of buns. Put together and dig in.

 

Candied Spiced Pecans

How about a weekend treat? Careful – they are addictive.

Candied Spiced Pecans

Candied Spiced Pecans

½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

 

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

 

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

 

 

Very Green Juice

It’s national kale day, so this recipe seems like a great way to celebrate! Enjoy!

Very Green Juice

Very Green Juice

Yield: 2 cups

 

8 curly kale leaves, stems included

½ hothouse cucumber, peeled

1/3 cup packed cilantro, leaves and stems

4 celery stalks

2 Fuji apples

1 lime, peeled

 

Process all ingredients through a juicer and enjoy your green juice.

Spiced Roasted Eggplant Tomato Soup with Fresh Goat Cheese

Since it’s cooling down in some places (certainly not in Los Angeles!), here’s one for a crisp afternoon or cold evening – using the end of summer eggplants from  your local farmers market.

Spiced Roast Eggplant Tomato Soup

Spiced Roasted Eggplant Tomato Soup with Fresh Goat Cheese

Yield: 8 servings

1 large Italian eggplant, peeled and diced medium (approximately 7 to 8 cups)

7 tablespoons extra-virgin olive oil, divided, plus more for drizzling

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

2 large yellow onions, peeled and diced small (3 cups)

6 large garlic cloves, peeled and chopped roughly (2 tablespoons)

1 tablespoon finely chopped fresh thyme

¾ teaspoon garam masala

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 dried bay leaf

1 teaspoon ground paprika

1 (28-ounce) can diced tomatoes, undrained, preferably fire-roasted

4 cups chicken or vegetable stock

2 tablespoons freshly squeezed lemon juice, plus more to taste

2 tablespoons finely chopped fresh flat-leaf Italian parsley

2 tablespoons finely chopped fresh mint

Fresh Goat Cheese/Chevre, for serving

Adjust an oven rack to the middle position, then preheat the oven to 450ºF.

In a large bowl, toss the eggplant with 3 tablespoons olive oil, and season well with some salt and pepper.

Lay the eggplants in a single layer on two sheet pans lined with parchment paper. Place into the oven, and roast, uncovered, until lightly colored, approximately 30 minutes, stirring after 15 minutes.

Add 4 tablespoons olive oil and the onions to a small pot over medium heat, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Stir in the garlic, thyme, garam masala, chile flakes, bay leaf, and paprika, and cook until fragrant, 1 minute

Pour in the tomatoes and stock and add the salt and pepper.

Turn the heat to high, bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Check the eggplants; if they are lightly colored, remove them from the oven.

Add the eggplants and the stock to the tomato mixture and stir. Increase the heat to high and bring to a simmer.

Remove from the heat and discard the bay leaf.

Using an immersion blender, blend until smooth.

Add lemon juice, a healthy pinch of salt, and a few really good grinds of pepper. Blend once more. Taste and adjust seasoning once more with additional lemon juice, salt, and pepper.

Serve in soup bowls with a drizzle of olive oil, a little goat cheese, and a sprinkling of the chopped parsley and mint.

Sustainable Seafood Tacos for National Taco Day!

Mark your calendars and join me in celebrating ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on NATIONAL TACO DAY, this SATURDAY, October 4! (What a great day!) Chefs across the country are joining together to give this year’s celebration a sustainable twist and so can you. 

Choose a seafood from Seafood Watch’s best choice list to make your own sustainable seafood tacos at home OR you can use my recipe for Spiced Mahi Mahi tacos with Salsa Fresca and Chipotle Crema. Either way, be sure to share your dish on social media using the hashtags: #MakeItSustainable #taco 

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Mahi Mahi Curry

I mostly cook French/Mediterranean/California style cooking, but sometimes I just want something different. More flavors, more spices-a trip beyond the Mediterranean. This dish is all about something new – going a bit beyond my comfort zone as far as recipe development. It may look like a lot of ingredients, but trust me, this dish is well worth it. Warm, balanced, flavorful, delicious. It’s like a vacation for your palate – no passport necessary.

Mahi Mahi Curry

Mahi Mahi Curry

Yield: 4 servings

 

3 tablespoons coconut oil, divided

1 large yellow onion, diced small, 3 cups

1 fennel bulb, diced small, 2 cups

6 cloves garlic, peeled and minced

1 serrano pepper, seeded and deveined, diced small

1 tablespoon ginger, peeled and minced

2 teaspoons kosher salt, divided

1 ¼ teaspoon ground cumin

1 ¼ teaspoon ground fennel

¾ teaspoon turmeric

1 sprig fresh curry (approximately 16 fresh curry leaves)

¾ teaspoon garam malasa

1 yellow bell pepper, seeded and julienned

1/2 pound small red potatoes, sliced into ¼-inch thick rounds

1 14-ounce can light coconut milk

1 cup chicken or vegetable stock

1 ¼ pounds mahi mahi filets, cut into 6 equal sized pieces

½ teaspoon freshly ground black pepper

1 cup quartered cherry or grape tomatoes

½ cup roughly chopped fresh cilantro

1 lemon, halved

 

In an oval Dutch oven over medium-high heat add 1 ½ tablespoons coconut oil. Heat the oil until it’s shimmering, approximately 1 minute.

Add the onion and fennel and cook, stirring occasionally, until translucent and lightly caramelized, approximately 6 to 8 minutes.

Add garlic, Serrano pepper, ginger, 1 teaspoon kosher salt, cumin, fennel, turmeric, curry leaves and garam masala. Stir and cook for 1 to 2 minutes, until fragrant.

Add 1 to 2 tablespoons water if pan feels dry after adding the spices and then add bell pepper. Stir and scrape the bottom of the pan with a wooden spoon to break up any brown bits. Continue cooking, stirring occasionally, for approximately 3 to 5 minutes, until bell pepper has softened.

Add the potatoes, coconut milk and stock. Stir and cover. Let simmer on medium-low for 20 to 30 minutes, until the potatoes are al dente.

In the meantime, remove fish from refrigerator. Pat dry and season (both sides) with 1 teaspoon of salt and the black pepper.

In large sauté pan oven over high heat add 1 ½ tablespoons coconut oil. Heat the oil until it starts to smoke, approximately 1 minute.

Add fish pieces and let cook, undisturbed, for 2 to 3 minutes, until the fish is seared nicely on one side. Remove fish from the pan and set aside.

Going back to your oval dutch oven, once potatoes are al dente, add the tomatoes, stir and then nestle fish pieces in the pan, seared side up, and continue simmering, uncovered, for 15 to 25 minutes until fish flakes apart easily. If your filets are thin, it will take a shorter amount of time, so check on your fish for doneness frequently. (My oval dutch oven had an inner ring of rapid simmering liquid in the center of the pan and I nestled my fish around that inner circle of bubbliness so it wasn’t directly in the boil, but just snuggled up to it.)

Remove from heat, squeeze half a lemon over and season to taste with salt, pepper and additional lemon as needed. Garnish with cilantro and serve to hungry guests. Have lemon wedges on hand.

Sweet Pickled Cucumber and Fennel Salad

The perfect make ahead salad. The longer it sits, the better it tastes!

Sweet Pickled Cucumber and Fennel Salad

Sweet Pickled Cucumber and Fennel Salad

Yield: 3 to 4 servings

 

3 persian or Japanese cucumbers, cut into 1/8-inch rounds

½ fennel bulb, cut into 1/8-inch slices

2 medium shallots, cut into 1/8-inch slices

¼ teaspoon crushed red (chili) pepper flakes

¾ teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

7 tablespoons granulated sugar

1 cup water

1 cup rice wine vinegar (unseasoned)

½ cup distilled white vinegar

¼ cup toasted white sesame seeds

 

Mix all ingredients, except toasted sesame seeds, together in a medium bowl.

Cover and let sit at room temperature for 30 minutes, stirring occasionally.

To serve, strain and discard the liquid and divide the salad onto plates. Garnish with toasted sesame seeds.