Spicy Poblano Burgers with Chipotle Cream

Tags

beef, burger, chile, chipotle, poblano, sandwich, sour cream

I know, it’s been forever since I last posted… and I’d like to say I have legitimate excuses, but they would only be excuses! I have been keeping busy, though. My husband and I are moving in a couple of weeks so we’ve been getting things set up for that, and I’ve been working on setting things up for my own pet sitting business. Cross your fingers for me, please! My other big distraction has been due to my nerdy side. Diablo III came out, and I just had to try it! Yay for video games. Hehe 🙂

So, onto the burgers. I’ve been coming across a lot of burger recipes on the blogs I follow, and with summer coming and the weather warming up, they’ve all sounded really good. I have quite a few burger recipes I’m hoping to try this summer! These were the first ones I tried, and they were fantastic! I’m not usually a fan of spicy things, but I read that poblano chiles were relatively mild and they sounded too good to pass up. Besides, I love to try new things! The burgers were incredibly moist and delicious, and the chipotle cream was the perfect topping. Even on its own, the cream was wonderful and I’m hoping to find other uses for it since I loved it so much! But all in all, these burgers are awesome, and you should definitely add them to your summer menu!One Year Ago: Portobello Fettuccine

Spicy Poblano Burgers with Chipotle Cream
Yield: 4 burgers

2 poblano chiles
1 tablespoon milk
1 (1 oz) slice white bread, crusts removed and torn into ½-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound ground beef
½ cup light sour cream
1 teaspoon fresh lime juice
1 chipotle pepper in adobo sauce, seeds removed and finely chopped
2 teaspoons adobo sauce
4 hamburger buns, toasted
lettuce, tomato or other toppings

To prepare chiles with a gas stove, turn one of the burners to high. Using tongs, char the poblanos on all sides until black. To prepare the chiles with an oven, preheat the broiler. Place the poblanos on a foil lined baking sheet and broil until black, using tongs to turn the chiles to blacken all sides. Transfer the blackened poblanos to a resealable plastic bag and seal the bag; set it aside for 15 minutes. Remove chiles and peel them; discard the seeds and membranes to lessen the heat, if desired, then finely chop them; set aside.

In a large bowl, combine the milk and bread, using a fork to mash them together into a thick paste. Add the chiles, 1½ tablespoons cilantro, cumin, coriander, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper; mix to combine. Add the ground beef, and use your hands to gently combine the mixture, making sure to not overwork it. Divide into four equal portions, and shape each into a ½-inch thick patty. Using your thumb, make an indent in the middle of the burger (this helps keep the burgers flat instead of doming in the middle). Let patties sit at room temp for about 15 minutes before placing them on the grill.

Whiles the burgers rest, preheat your grill to medium-high heat (about 400 to 450 degrees F). Oil the grates lightly.

Meanwhile, in a small bowl stir together the remaining 1½ tablespoons cilantro, ¼ teaspoon salt, ¼ teaspoon pepper, sour cream, lime juice, chipotle chile, and adobo sauce; set aside.

Place the burgers on the grill and cook for about 3 minutes. Flip the burgers and cook for about 3 more minutes, or until cooked to desired level of doneness. Serve on toasted hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings.

Source: Tracey’s Culinary Adventures, via Cooking Light

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Penne alla Vodka

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basil, Italian, pasta, tomato, vodka

Vodka with dinner? Yes please! Hehe. Add in pasta and it makes it that much better! 🙂 I’ve always eyed the jars of vodka sauce in the grocery store, curious about what it really was. It just seems odd to add something such as vodka to a pasta sauce. But much to my surprise, it is awesome! And I’ve made it twice now in the last couple of weeks. It’s fast and easy, and really good. It has a little kick from the red pepper flakes, with a little bite from the remaining vodka. It’s a perfect way to jazz up spaghetti night at home!One Year Ago: Morning Harvest Muffins and Four-Cheese Stuffed Shells with Smoky Marinara

Penne alla Vodka

1 (28-ounce) can whole tomatoes, drained, liquid reserved
2 tablespoons olive oil
½ small onion, minced (about ¼ cup)
1 tablespoon tomato paste
2 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
⅓cup vodka
½ cup heavy or whipping cream
1 pound penne, or desired pasta shape
2 tablespoons minced fresh basil leaves
Parmesan cheese, for serving
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Drain, reserving ¼ cup of the cooking water.

Meanwhile, add half of the tomatoes to your food processor and pulse until smooth. Dice the remaining tomatoes into ½-inch pieces. In a 2-cup measuring cup, combine the diced and pureed tomatoes and add the reserved tomato liquid until the total measures 2 cups.

In a medium saucepan over medium heat, add the oil and heat until shimmering. Add in the onion and tomato paste, stirring occasionally, for about 3 minutes, or until the onions begin to soften. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in the tomatoes and salt; take the pan off of the heat and add the vodka. Return pan to medium-high heat and simmer until the alcohol flavor is mostly cooked off, about 8 to 10 minutes; stir constantly, lowering the heat if needed to maintain a simmer. Stir in the cream and cook until hot, about 1 minute.

Add the pasta back to the large pot; pour the sauce over the pasta, and toss over medium heat until the pasta absorbs some of sauce, about 1-2 minutes. If the sauce is too thick, add the reserved pasta water as needed. Stir in the basil and season to taste with additional salt, if necessary. Serve immediately, garnished with freshly grated or shredded Parmesan cheese.

Source: Tracey’s Culinary Adventures via Cook’s Illustrated

Coconut Rice

Tags

coconut, coconut milk, Jasmine, lime, rice

I don’t know about you, but I typically have no trouble deciding on a main dish, but when it comes to a perfectly paired side I’m at a loss. I especially had a problem when I made these Caribbean pork chops. Typical sides of pasta or potatoes didn’t seem to match, and plain rice just sounded so boring when compared to the spicy/sweet components of the pork chops. I also don’t know anything about Caribbean cuisine, but a tropical side dish sounded appropriate. My mind automatically when to coconut rice, even though it’s a Thai dish. Mango and coconut sounds perfect together! And the coconut milk should help counter the spiced rub on the pork chops, just like it counters spicy Thai dishes.

Now for those of you who aren’t coconut fans, don’t worry! I, myself, am not a fan of coconut though my dislike of coconut is a textural issue. Shredded coconut is just gritty and nasty to me, but mix coconut milk into something, and I’m a happy camper! The coconut milk combined with the lime juice made for the most wonderful rice, especially since it’s made with jasmine rice. I was absolutely amazed at how good this rice was, and I definitely plan on making it again soon, with or without the pork chops!One Year Ago: Carrot Cupcakes and Spaghetti with Olive Oil and Lemon

Coconut Rice

1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon salt
2 cups jasmine rice, washed and drained well
1 (14-ounce) can coconut milk
1½ cups water
2-3 tablespoons lime juice, about 1 lime
Toasted coconut for garnish, optional

In a heavy saucepan over medium heat, combine butter, brown sugar, and salt, stirring until butter is melted and sugar is dissolved. Increase heat to high, add rice and stir until rice is evenly coated. Add coconut milk, water, and lime juice, stirring until combined. Bring to a boil and cover pot. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove pot from heat but do not open lid; let sit for 10 minutes. Fluff with a fork and serve.

Source: Adapted from Sweet Pea’s Kitchen