I actually got in a little running last week. TNT training for the Indianapolis 500 Festival Mini Marathon starts this week so fortunately I'll have some motivation to get back on track, as well as having my running partner back. :-) No food pics tonight so I'll put in a picture of my favorite birthday present that I got this weekend ... my new kayak! Yeah!
Dinner tonight was awesome! I was so hungry that I forgot to take a picture. ;-) Maybe next time because these dishes were so good that I will definitely be making them again. Yesterday I happened to turn on the Food Network and caught a show I'd not seen before: Simply Delicioso. Ingrid Hoffman was planning a game night party, which caught my attention because I'm planning to invite our friends T. and J. over for dinner soon.
She fixed an interesting dish called Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise along with a side dish of Sweet Potato Oven Fries with Avocado Dip. OMG! The Avocado dip is awesome. I could have eaten it all with a spoon, and with the slightly spicy flavor of the Sweet Potato fries it was perfect. I can't wait to find new ways to use the leftover dip this week. Even though I tend to prefer vegetarian recipes, the burgers were great. Tender and juicy with just the right amount of spicy flavor. The Roasted Red Pepper Mayo is delicious, of course. I've used it for years on Portobella Mushroom burgers and hope to use the leftovers on chicken sandwiches this week. The Caramelized Onion and Jalapeno Relish was a bit of a surprise. I expected to like it because it's similar to another family favorite: Hot Granny Sauce. But where the Hot Granny Sauce is pretty hot and spicy, the Caramelized Onion and Jalapeno Relish was almost sweet thanks to the addition of some dark brown sugar. Though the burgers weren't particularly quick to make, the process was simple and many of the steps could be done in advance. Definitely a possibility for the next time we have friends over.
Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise
Recipe courtesy Ingrid Hoffman
3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls
To make the Latin Burgers:
In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
To make the Caramelized Onion and Jalapeno Relish:
Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
To make the Red Pepper Mayonnaise:
Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
To cook the Latin Burgers:
Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Sweet Potato Oven Fries with Avocado Dip
Recipe courtesy Ingrid Hoffman
2 large sweet potatoes, unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip -- recipe follows
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.