Friday, September 25, 2009

Recipe: Spiced Grill GTG

This past weekend the husband & I hosted a party. It's not quite so hot now and bugs are *almost* non-existent, so how could you not? Especially since our house is the size of a tin can so if we want to have people over it's best to do it when we can all be outside.

Here's the menu:
Iced tea
Tinto de verano

Cumin-cilantro turkey sliders
Salmon burgers

Mustard-y slaw
Baked beans

The recipes:

Tinto de verano
I had this in Spain where it's surprisingly difficult to find sangria. This is just as tasty & far easier to throw together.

1 bottle of temparillo, chilled
1 L 7Up or Sprite, chilled
lemon slices, optional

-Mix all ingredients in a pitcher and serve, chilled. (Yes, that's a lemon-lime soda in wine. Yes, it's good and I *promise* they use that in Espana. Use cheap wine though. Trader Joe's has a nice one for $3.99. I call that "party priced")

Cumin-cilantro turkey sliders

1 lb ground turkey
1/2 bunch of cilantro, finely chopped
salt & pepper
1 Tbsp ground cumin
1/4 c Panko breadcrumbs
1 egg, beaten

Condiments/toppings (I did garlic-chipolte mayo, salsa, ketchup, lettuce, slice red onion, hot peppers, and banana peppers available).

-Mix first group of ingredients, working as little as possible.
-Form burgers into patties & grill until cooked through. Put on bun & top as desired. :)

Salmon burgers
This is another recipe from my grandmother that I've tweaked a bit. Again, this recipe was born in the 1950s so canned salmon is called for. Yes, you could probably use cooked fresh salmon, but I find canned to be convenient and you can get wild Alaskan for cheaper than you can get fresh. It's a great way to incorporate more oily fish if you're on a budget. Plus, it's an easy pantry meal. Makes about 4 normal-sized patties, 8 slider-sized.

1 can wild Alaskan salmon, drained and backbone & skin removed
1/2 onion, finely chopped
zest of 1 lemon
1/4 c oatmeal
1 Tbsp flour
1 egg, beaten
hearty pinch of cayenne pepper

-Mix all of the ingredients together. You should be able to form patties that hold together. If the mixture is too dry, add a bit of milk. If it's too wet, add more oatmeal or flour.
-Once your patties are formed, heat a bit of oil in a frying pan. Cook patties on both sides until brown.
-Drizzle with lemon juice. Serve on a bun with fixin's if you want or eat as is (which is what we often do)

Mustard-y Cole Slaw

A Cooking Light recipe (linked above). The only change I made was to use cider vinegar instead of white, just because I prefer it.

Garlic-Chipolte Mayo
I love this condiment. It's kind of a no-recipe, recipe. Basically take about a half of cup of your favorite mayo and add a finely minced clove of garlic and 1 (or 2!) finely minced canned chipoltes (The kind in adobo sauce. You can freeze the leftover peppers for later). Let the mayo mix sit in the fridge for a few hours before serving.

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