Sunday, May 31, 2009

Britt mac n' cheese

1/2 lb rigatoni
3 T. butter
3 T. flour
1 T. mustard powder
3 C. milk
1/2 - 1 T. dried onion
1 bay leaf
1/4 t. paprika
1/4 - 1/2 t. garlic powder
1 egg
12 oz cheddar cheese (i just did a couple of handfuls)
1 - 2 t. salt
pepper to taste

Toppin: 3-4 T. butter, 1 cup panko bread crumbs (melt butter add crumbs until all are coated)

Boil pasta in salt water until aldente.
Melt butter and whisk in flour and mustard powder. cook 3-5 min. Wisk in milk, onion, bay leaf and paprika, garlic powder, salt and pepper. Simmer for about 10 min.
Temper in Egg and stir in cheese.
Fold in pasta, pour into buttered baking dish (8x11) and top with panko topping.

Bake at 350 for 30 min.

BBQ Sauce

28 oz can tomato sauce
2 T. red wine vinegar
1/3 c. brown sugar
1 T worestershire sauce
1 T. Soy sauce
1T chili powder
2 t. cumin
1 t. paprika
1 t. garlic powder
1/2 - 1 t. salt
1/4 t. cyanne pepper

* grill meet for a few min first, then put in a dish and pour sauce over top and finish baking for about 1 hour.

Wednesday, May 13, 2009

Mango Salad

Romain lettuce chopped
jicama julienned
green onion sliced
cilantro chopped
cashews chopped
mangoes chopped
cooked chicken breast diced

1/3 c each of - rice vinegar, olive oil
1/2 - 1 T. brown sugar
1 handful cilantro
3 inches off tops of 1 bunch green onions
1 t. Tabasco
*puree in blender

Thursday, May 7, 2009

Chinese Chicken Burgers with Rainbow Sesame Slaw

2 lb ground chicken
2 T. soy sauce
1 T. sugar
1 T. Sesame oil
6 cloves garlic
1 tablespoon minced lemongrass
1/3 cup sliced scallions
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
Sliced scallions
Sriracha Lime Mayo (see below)
Rainbow Sesame Slaw (see below)

In large bowl, mix together chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide mixture into 6 patties and set aside. Place grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil. Place chicken patties on grill pan and cook over medium high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side.
During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce. To assemble, place 1 tablespoon of Sriaracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1?3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Makes 6 servings.

Sriracha Lime Mayo
¾ cup mayonnaise
Zest and juice of 1 lime
2 tablespoons Sriracha Chile Sauce (found in Asian markets or Asian aisle of grocery store. If unavailable, use your favorite hot sauce)
In a small bowl, mix together ingredients and use with burgers.

Rainbow Sesame Slaw
2/3 cup julienned red, orange and green peppers
2/3 cup julienned snow peas, strings removed
2/3 cup julienned jicama
1½ tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon Sriaracha Chile Sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Mix ingredients together and top each burger with slaw.