Recipe: Hoisin Burgers with Chili Garlic Mayo and Grilled Scallions

My brother dropped by the other night to have dinner and help me finally get my Wii connected to our wireless Internet (I had to move my Wii from my bedroom to the basement and there's a crazy button combo I have to press to turn it and the TV on, but I've got better seating now and access to Netflix, so it's all good). Anywho, we decided burgers (adapted from a recipe in a recent Food Network magazine) and onion rings would be a good choice. The onion rings were a bit of a failure, due to my inability to multitask (can't talk, watch TV, and pay attention to the deep fryer at the same time), but the burgers were tasty (especially the chili garlic sauce-mayo!) and I'm sharing the recipe for them in this post.

Serves: 4-6 (depending on how large you make your burger patties)
Prep. time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy

Ingredients

• 1 - 1&1/2 lb. 90-93% lean ground beef
• Salt and pepper
• 1 bunch scallions/green onions, roots and green part removed
• 1 tbsp. sesame oil
• Hoisin sauce (see my recipe here)
• Approx. 1/2 cup mayonnaise
• 1 tbsp. chili garlic sauce (this can be found in the Asian section at your grocery store; use more if you want it spicier, less if you want it less spicy)
• Hamburger buns
• 1 cucumber, thinly sliced (use a vegetable peeler or mandolin to cut thin slices

Directions

Preheat the grill. Season the beef with salt and pepper, along with a splash of soy sauce or a few tablespoons of the hoisin sauce, and form into 4-6 patties (remember to press your thumb into the middle of each burger to create an indentation to help them cook properly). Toss the pieces of scallion in sesame oil and then seal them up in a foil packet. Place the scallion packet and burgers on the grill over medium to medium-high heat. Brush the burgers with the hoisin sauce repeatedly as they cook, being sure both sides get evenly coated. Cook until the scallions are tender (5-10 minutes) and the burgers are cooked to the desired doneness (about 3-5 minutes per side for medium doneness). While the burgers and scallions are cooking, whisk together the mayo and chili garlic sauce in a small bowl until thoroughly blended. Spread the chili garlic mayo on the inside of the buns, then place cucumber slices on the bottom, beef patty on top, and top the patties with the grilled scallions.

These burgers are tasty, with Asian-inspired flavor and delicious toppings. The chili garlic sauce-mayo has the kind of heat that sneaks up on you and offers a kick to the rest of the dish, while crunchy slices of cucumber help cool it down. Onion-y scallions go perfectly with the salty, meaty, peanut-y taste of the burgers.

Recipe: Thai-Style Steak with Thai Fried Quinoa

During the pasta and grains unit in my Foods 1 class last fall, we discussed a popular alternative to rice and couscous called quinoa. Nutty, grain-like, and celebrated as a healthier alternative to other grain side dishes, quinoa has recently become pretty popular in the food world and I've been dying to try it out. I searched high and low for the perfect recipe and found this fantastic one from Iowa Girl Eats. I picked up strip steaks and created a Thai-inspired marinade, and that this unique, grain-like side dish. Eating the quinoa was a lot like eating fried rice—it's nutty, chewy-crunchy, and fluffy—and it turned out just as well as I'd hoped it would.

Serves: 4
Prep. time: 15 minutes (marinate the steaks for at least 2 hours, or up to 24 hours)
Cooking time: 15-20 minutes for the quinoa, 5-10 minutes for the complete quinoa mixture, 5-10 minutes for the steak. Approx. 30-40 minutes total.
Difficulty: Easy

Ingredients
For the marinade

• 4 tbsp. oyster sauce
• 1/2-1 tsp. chili garlic sauce (add more if you want it spicy)
• 1 tsp. lime juice
• 1 tsp. creamy peanut butter
• 1 tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tsp. cilantro, chopped
• 4 strip steaks

For the quinoa

• 1 cup quinoa, rinsed and drained (the brand I used was pre-rinsed)
• 1 cup light/lite coconut milk
• 1 cup chicken broth
• 1/4 tsp. lime zest
• Peanut oil (enough to lightly coat the bottom of a large pan)
• 1 bunch green onions, chopped
• 1 tbsp ginger, minced or grated/"zested"
• 2-3 cloves garlic, minced
• 1 cup frozen peas
• 1, 8 oz. can pineapple tidbits, drained
• 2 eggs
• 1/4 cup cilantro, chopped
• 2 tbsp. sweetened, shredded coconut, finely chopped
• 1/4 cup peanuts, finely chopped
• 2 tbsp. soy sauce
• Juice of 1 lime (approx. 1-2 tbsp.)
• 2 tbsp. soy sauce

Directions

Combine all of the ingredients for the steak marinade, then pour the mixture into a gallon size Ziploc bag, add the steaks, and mush the marinade around to coat the steaks. Put the steaks in the fridge to marinate. The longer you let the steaks marinate, the better the flavor (I put my steaks in the marinade at 11:00am and we grilled them up around 7:45pm). 

In a medium pot (approx. 2 quarts), add the quinoa, lime zest, coconut milk, and chicken stock. Bring the mixture to a boil (without a lid), then reduce the heat to medium-low and cover with a lid. Cook for 15-20 minutes, or until the quinoa is tender (a little crispiness is okay) and has soaked up all of the fluid. Once the quinoa is cooked, turn off the heat and let it sit, covered, while you work on everything else. Preheat the grill to medium-high heat, then put the steaks on and cook until they reach your desired doneness (about 5-10 minutes for medium). In the meantime, heat the peanut oil over medium high heat in a large, deep skillet or wok. Add the green onion, ginger, and garlic and cook for about a minute, until fragrant, making sure to stir frequently to prevent the garlic from burning. Add the peas and pineapple and cook for another minute, stirring occasionally. Push the mixture out to the edges of the skillet, scramble the eggs in a small bowl, and add the eggs to the middle of the skillet. Whisk them around as they cook, and once cooked through, break up the eggs and mix them into the rest of the ingredients. Add the chopped peanuts, coconut, and cilantro and stir to combine. Pour in the cooked quinoa, soy sauce, and lime juice and stir to combine. Serve the finished quinoa alongside the steaks. Add additional cilantro and peanuts as desired.

This dish is such a flavor explosion! The marinade for the steak is meaty, savory, salty, and slightly spicy. Oyster sauce is amazing and it has this savory quality that makes it perfect for many Asian dishes, particularly when used with beef. The quinoa mixture, with its sweet pineapple and coconut, salty peanuts, fresh cilantro, and sweet-spicy ginger is delicious. It's like eating Thai fried rice, but it's fluffier, lighter, and nuttier. If you're looking for something out of the ordinary for dinner (well, it was out of the ordinary for an Italian food-loving girl like me), try this out! The unique flavor combinations and the texture and taste of the quinoa make this a winning dish.

Recipe: Pad Thai

If you read my last post, you'll recall that I'd planned to make four or five new dishes for dinners last week, but unfortunately, I was only able to try one recipe due to busy evenings and a trip out of town this past weekend. I guess the upside to this is that all of the ingredients for the dinners this week are ready and waiting for me in the fridge, though, as I learned (and feared), some ingredients go bad quickly, which can really throw a wrench in dinner plans. Anywho, I had a bag of half-bad bean sprouts and some slightly wilted cilantro that desperately needed to be dealt with, so I made sure that my cousin's pad thai recipe was the first on my list of things to make this week, and fortunately, it worked out well (after picking out the good sprouts and good cilantro leaves, haha). This dish has a really interesting (and some might think weird) combination of flavors and trextures—crunchy salty peanuts, crisp green onions, tender chicken and rice noodles, tart lime—which is what drew me to it. My cousin first made this dish for me during a visit to her college apartment when I was a senior in high school. I was wary of this new dish, having, at this point, gotten used to lots of pasta dinners and my mother's various "chicken and *insert starch and vegetable side dish here*" meals (all delicious, but very "normal" compared to this pad thai dish), but I was pleasantly surprised with the unique flavors. We had this dish again when I visited her this past Labor Day weekend and I made sure to have her write the recipe down for me so I could make it for my parents. It's a delicious dish that you can make up in a big batch (like I did) or make in individual portions to allow for more personalization by the people who will eat it. I'm kind of estimating ingredients because it really comes down to preference, so you can use more or less of each thing as you see fit—I apologize if this is confusing, but just go with your gut. Obviously, if you make and plan to use all of the noodles, you should plan to buy more of each of the other ingredients. Remember, you can always add more, and it reheats well, so don't worry if you end up with a lot.

Serves: 4-6
Prep. time: 20 minutes
Cooking time: 10-20 minutes
Difficulty: Easy

Ingredients

• 8-16 oz. rice noodles (I bought A Taste of Thai brand; you can use any width—my cousin uses wide, I used a thinner noodle; I made up a whole box of noodles and tossed them in as desired)
• Approx. 2-4 chicken breasts, cubed (small pieces work best because they cook faster)
• Approx. 2 bunches green onions, chopped
• Approx. 1-2 bags (1-3 cups?) bean sprouts
• Approx. 1 container (a few ounces) fresh cilantro
• Approx. 2-4 eggs, scrambled
• Approx. 1 cup peanuts, whole or coarsely chopped
• Approx. 3-6 limes, cut into wedges

For the sauce:

• 1/4 cup packed brown sugar
• 1/4 cup fish sauce (it smells kind of like cat food, which is obviously not appealing, but it tastes wonderful once it's cooked and added to the noodle mixture)
• 1/2 cup tamarind (this can be hard to find—I looked up substitutions for it and found that certain fruit juices, like orange and lime, can be used; I used the juice of 3 limes instead of tamarind and I think it tasted good)
• 1 tsp. chili garlic sauce (I didn't have this, so I just sprinkled in a dash of garlic powder and a dash of chili powder)

Directions
Follow the package instructions for cooking/soaking the noodles (the brand I used said to soak the noodles in very hot water—I boiled water, then poured it in the bowl—and soak for at least 30 minutes). You don't want them to be super soft and soggy, but you don't want them to be too firm either.

If cooking one large batch: In a large hot pan or wok, heat about 1 tbsp. oil (a mix of peanut and canola is what my cousin recommended; don't use olive oil). Add the chicken and cook until just cooked through. Add the noodles (as much as you want) and mix them with the chicken. Add the green onion, sprouts, peanuts, and scrambled egg (make sure it's broken up into small pieces). Add the sauce and mix and let it cook for a few minutes, until the noodles and chicken soak up the sauce, the peanuts start to brown lightly, and the green onions and sprouts are crisp yet tender. Serve topped with fresh-squeezed lime juice and cilantro, if desired. Additional peanuts, fresh sprouts, and fresh green onion may be set out in small bowls so people can add more to their dish if desired, and cilantro and lime can also be set out in bowls.

If cooking in individual batches/per person: Basically, you'll do the same as above, but in smaller portions. Ask each person what they want and how much and add a smaller amount of noodles and sauce. Serve in the same way as above.

This dish combines interesting textures, tastes, and smells to create a delicious, tart, nutty, sweet dish. The bright, clean taste of the lime and cilantro add a burst of flavor to the sweet green onion, tender chicken, and salty peanuts. The sauce is a delicious mix of sweet, from the brown sugar, and salty, from the fish sauce, and the soft rice noodles easily soak it up, making them incredibly flavorful. Feel free to play around with the ingredients—subsitute shrimp for chicken, try cashews instead of peanuts, or experiment with other vegetables. This dish reheats really well, especially if you warm it back up in a pan with a little bit of oil rather than in the microwave (we actually had the leftovers for dinner tonight, along with fruit salad from my grandma and some leftover desserts from a party last week—an attempt to clean out our overloaded fridge, haha).