Keith’s Culinary Adventures!

Cilantro Turkey Burgers

Mon, 6 Apr 2009 20:25:15 -0600

This recipe combines cilantro and a secret ingredient to make moist and flavorful burgers. Adding 1/4 C of finely shredded carrot to the mix helps to preserve the moisture and adds some texture. The cheese helps create a nice crust.
The sauce is easy to create and can be used to create either a chipotle ketchup or mayonnaise.
Be sure not to overcook these. I use an instant read thermometer and take them to 160 degrees. They will continue to cook after taking them off the heat.
Try these you’ll like em!

Cornmeal Waffles

Sun, 5 Apr 2009 17:31:03 -0600

A pleasant surprise these have a great texture and are great with powdered sugar.
These were a big hit.

Pizza

Sat, 4 Apr 2009 17:43:48 -0600

The attached pizza dough recipe is a tasty and easy one. I usually reduce the amount of yeast to  1.5 T, this makes the dough a little less yeasty tasting. The big secret to a successful dough is starting the yeast in warm water and kneading the dough long enough. A good stand mixer with a dough hook makes this a much more enjoyable task.
Using a rolling pin helps or you can stretch the dough by hand.
We usually use our favorite jar sauce and add some red pepper flakes and italian seasoning to help spice things up a bit.
Use a pizza stone and heat to 500 degrees.
Cook your pizza for 6-8 minutes.
Enjoy!

Flank Steak w/Chimichurri & Roasted Broccoli

Thu, 2 Apr 2009 20:21:38 -0600

Flank steak is easy and quick to prepare. You can marinate the steak with oil and vinegar or wine. I usually just salt and pepper and throw it under the broiler on high.
With the Chimichurri sauce it becomes a flavorful and refreshing main course.
Cooking the steak:
Place steak on broil pan coated with cooking spray. Broil 3 inches from heat 4-6 minutes on each side or to desired degree of doneness. Cut steaks diagonally across the grain into thin slices. Set aside, and keep warm.
The Broccoli (Romanesco) is split down the middle then seasoned with 1T of olive oil, 1t of salt and a 1t of sugar. Place on a baking sheet with the oven at 500 degrees for 10-14 minutes or until browned. Yum! The sugar help the caramelization and brings out a great flavor.

Southern Pecan  Praline Pie

Thu, 2 Apr 2009 17:47:18 -0600

Recipe coming soon...

Orzo with Garlicky White Beans and Chicken Sausage

Thu, 12 Mar 2009 10:45:10 -0600

Stir Fry with Style

Thu, 22 Jan 2009 21:00:38 -0700

If you have never had the experience of cutting up a huge chunk of beef I suggest you go out and buy some! The caveman came out when I had 12 pounds of tenderloin sitting in front of me for carving.
After carving out steaks I was left with quite a bit of scrap meat, which was trimmed and cut into 1” squares. I packaged up the meat in 1 Lb bags using my digital scale (Thanks Honey!) that I got for Christmas. This turned out to be the best and most tender meat I have ever had in a Chinese dish.
The sauce used can be modified for a variety of flavors. I have done Lemon, Orange, Basil, etc.
I observed this technique at our local Chinese Lunch spot Pei Wei.

Recipe: Stir Fry.pdf

Tomatillo Braised  Pork Loin

Sun, 14 Dec 2008 19:34:42 -0700

Rick Bayless’ Mexico One Plate at a Time is one of my favorite books for new and authentic tasting mexican dishes. This one is easy and hearty.
Make the red potatoes and pieces of pork bite size for ease of cooling and eating!
Two Serrano peppers are good heat you can turn it up or down as you like. If you take the seeds and ribs out of them you remove some of the heat. I usually leave one whole and seed the other.
Cheers!
Recipe: Tomatillo-Braised Pork Loin.pdf

Southern Biscuits

Sun, 14 Dec 2008 19:23:06 -0700

The luncheon included Chicken and Dumplings, home made biscuits and peach cobbler. This sure brought back memories of mom’s cooking.
I asked the ladies for their recipes but was only able to pry the biscuit recipe from them...
Today was snowy and cold the perfect weather for biscuits, eggs and bacon.
These are easy to prepare and tasty!
Enjoy.

Recipe: Southern Biscuits.pdf

Tomatillo Chili

Sat, 29 Nov 2008 18:53:13 -0700

These used to only be found in the Mexican grocery stores, however, we have been finding them in our local grocery stores. They resemble a small tomato and have a loose husk that surrounds them. The husk should be removed and the sticky residue washed off the green fruit.

I used ground turkey but the original recipe called for chicken.

Recipe: Tomatillo Chili.pdf