Chicken and Grilled Corn Burger Bowls

Punchy pickled veggies and silky cold rice noodles accompany these delicious chicken burgers which are served as part of bowl combo instead of on a bun - which is another good option!

Burgers

1 lb ground chicken (I used thigh)

1 ear corn, kernels removed (I used grilled corn)

1 shallot, minced

1/2 green bell pepper, finely chopped

1 red Fresno chile, minced (or a Jalapeño)

1 clove garlic, minced through a press

1 egg

1/2 cup Panko crumbs

2 tsp fish sauce

2 tsp soy sauce

1 tsp herbs de Provence (or Italian herb mix)

Pickled Veggies

1 carrot, in ribbons

1/2 cup finely shredded red cabbage

1/4 cup cider (or rice) vinegar

2 Tbsp olive oil

Crushed red chilies to taste

Rice Noodles

Two bricks (~1/3 lb) rice noodles of choice (I used black rice noodles Raman, 2 bricks)

Dash of your favorite vinaigrette

Aioli Sauce

1/4 cup good real Mayonnaise

1 Tbsp favorite hot sauce, or to taste

1/4 tsp dried garlic granules

1 tsp dried dill weed

1 pint cherry tomatoes, halved

Fresh cilantro leaves to garnish

Lime wedges

Combine burger ingredients together in a medium bowl and mix with your hands. Allow mixture to cool in refrigerator about 30-60 minutes.

Pickle the veggies by stirring together veggie ingredients in a small bowl. Allow to sit at least 30 minutes or more.

Whisk together the aioli sauce I. A small bowl. Set aside.

Cook the noodles according to package directions. Rinse and drain and mix with vinaigrette. Allow to come to room temperature, stirring from time to time to keep them from sticking together.

Form the ground chicken mixture into 4 patties. Brown the patties over medium heat in some olive or avocado oil in a non stick skillet until the first side browns well, about 3-5 minutes. Flip and brown the second side until the center of each patty reaches 165F as measured with an instant-read thermometer.

Plate each of four wide, shallow bowls with a patty, and a quarter each of the noodles, tomatoes and drained pickled veggies. Garnish with cilantro, lime and aioli.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog