Wow, these flavors are awesome and curry is a new spice that I want to further explore. Tastes so different and exotic--really--a breath of fresh air. They are tiny and cute and great for snacks or for lunch boxes. The sauce itself is good for other things such as dipping chicken or fries into them.

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
click photo to enlarge
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced

2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt

1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

SPY changes:
The internal temp was about 125 when cooking under the broiler for 3 on each side. Ground turkey should be 165 ish. I was using a toaster oven, so maybe it doesn't get as hot, I had to add time, so it came out to be 4-5 minutes on each side. They get really tiny and I should have gotten dinner rolls instead of small sandwich rolls.



http://www.epicurious.com/recipes/recipe_views/views/237320

Easy Entertaining - Pork roast

Anne from work gave me this recipe. Super easy and looks very elegant. Moist and Supple. This can't go wrong

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Show: Oliver's Twist Episode: ABBA Mania

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

SPY changes.

a. Whole foods has pork loin roasts already tied in 1.75 pound ish size. For a party of 4 people this is enough and saves work.

b. No roasting pan. Primitive I know, but Alton Brown always says that these things don't add flavor, what you really need when you see "roast pan" is a way for air to circulate under the roasting item. A great way to do this is via old vegetables like carrots or onions.

c. I didn't have a shallow pan that can also go on the stovetop, a future purchase. But for now, you really just need to sear the meat. Do this via regular means.

d. This is where I get techno on ya. Meat thermometers are awesome. Time is a bitch and also people's ovens are always off and do not always match the times on recipes. Temps are best, roast until 150. In case you are wondering, 145 is medium rare so 150 is medium. Scary? Never, that nasty parasite and sickness from rare pork that people have warned you about (Trichinella) dies at around 137 so your health is a OK and you will be eating delicious moist pork.

e. Side dishes - since rosemary is expensive and what else you got to use this for, use it for a side of veggies that you put along with the roast. Just sprinkle veggies or potatoes with rosemary, olive oil, and salt and bake along with it, around 45 minute. awesome!








http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18942,00.html?rsrc=search

Old World Vegetable Soup

I love Dave Lieberman and his cost conscientious recipes. Today we are trying his Old World Vegetable recipe that was from his grandmother.

Well, this is tasteless! Just water with some vegetables and noodles. bleh. Won't make this again.

Old World Vegetable Soup
Recipe courtesy Dave Lieberman
See this recipe on air Sunday Jan. 21 at 9:00 AM ET/PT.
Show: Good Deal with Dave Lieberman
Episode: Grandma's Visit
1 large onion, finely diced
4 tablespoons oil or unsalted butter
1/2 cup split peas
1/2 cup barley
8 cups chicken stock, water, or a combo
4 cups water
3/4 cup elbow pasta
1 (10-ounce) package frozen lima beans
1 (10-ounce) package frozen mixed garden vegetables
1/4 cup roughly chopped dill leaves
Salt and freshly ground pepper

Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35412,00.html

Corn Mashed Potatoes and Beer Marinated Steak

2 recipes in this one folks. Today we are trying out a Bon Appetite magazine recipe.
First the
Beer Marinated Hanger Steak

Very flavorful. Perhaps too flavorful since it was marinated for a day with salty soy sauce. It didn't help that I bought tenderized flank steak. Tenderized means that the meat is almost chopped up--imagine cutting slits into a steak so there is much more nooks and crannies for sauce to hang on to. If I make this again, I would pick regular hanger or skirt steak. This tenderized version was a lot more salty, I do not think it was the intention of the magazine. Didn't have dark lager, so I used Miller Light. Atrocious I know. But I tried to compensate by putting Coke Zero in it. I have no idea if that was right. It's dark.

The mister liked it, reminds him of Korean beef BBQ. I would not make this again probably unless asked.


1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)

Nonstick vegetable oil spray

Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.

Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.

Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

http://www.epicurious.com/recipes/recipe_views/views/236873

The second is another Bon appetite recipes, the Saffron Corn mashed potatoes.

GARLIC MASHED POTATOES WITH CORN

I find this very delicious. I love corn and I love potatoes. I didn't have fresh corn, so I used frozen instead. Could anyone really tell the difference other than Tom Colicchio? However, when smelling this, the first thing I think of is shrimp. The reason is the saffron. My only experience of this is with paella or any other shrimp dishes. I feel this is very seafoody, but it's just by association. Saffron = shrimp. Also there are saffron threads in the potatoes. To an unsuspecting guest, this can look like large red lint.

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads

1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.


http://www.epicurious.com/recipes/recipe_views/views/103640