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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Croque Monsieur/Madame

Tags

Bechamel sauce, cheese, French, ham, Mornay sauce

I have always loved France. That’s why, when it came time to pick what language I wanted to study in middle school, I chose French. I continued on through high school, and over the course on my studies I learned about the language, the culture, and the food. And I fell in lovewith the food. When I first learned about Orangina and Nutella, I thought they were the coolest things ever. Granted, to this day, I still think Nutella is one of the most amazing foods though I did get over my Orangina craze…Another food I remember learning about was the croque monsieur. It’s basically a fancy grilled ham and cheese sandwich, but it’s oh so good! Typically made with Gruyère or Emmantal (both Swiss cheeses) and a Bechamel or Mornay sauce, this sandwich first emerged in Paris in the early 1900s. Its creamy and cheesy and decadent. A perfect Parisian treat! Add an egg and you have yourself a croque madame! Croque Monsieur or Croque Madame
Yield: 2 sandwiches

Mornay Sauce:
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
¼ cup Gruyere cheese, shredded
Pinch of ground nutmeg

Sandwiches:
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
½ cup Gruyère cheese, shredded
2 eggs, optional

Preheat broiler, with oven rack set in center of oven.

To make the Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and whisk for 1 minute. Gradually whisk in milk. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Off the heat, add nutmeg and Gruyère cheese; stir to combine and melt the cheese. Season with salt and pepper.

To make the sandwiches: Place bread slices on baking sheet and bake for 3 to 4 minutes, or until toasted. Flip bread over and toast for another 2 or 4 minutes. Top two pieces of bread, each with half the ham and 2 tablespoons Gruyère. Top with remaining bread. Spoon Mornay sauce, then ¼ cup grated cheese over sandwiches. Bake for 5 minutes on center rack, then move the rack to the top position and broil for 3 to 5 minutes or until cheese is melted and golden brown on top. Serve immediately.

To make a Croque Madame, fry an egg sunny side up and place on top of the sandwich before serving.

Source: Adapted from Bon-Appétit and Ina Garten

Slow-Cooker Pulled Pork Sandwiches with Homemade Barbecue Sauce

Tags

pork, sandwiches, sauce, slow cooker

Happy Labor Day (a little bit early)!  I know a lot of people tend to do barbecues or picnics during their three day weekend for Labor Day. I’m jealous of these people… I haven’t gotten a 3 day weekend for a holiday in over 4 years! But for those of you who are off, enjoy yourselves and celebrate the end of summer! These pulled pork sandwiches would be a great way to send off summer. They aren’t officially barbecued, since the meat is done in the slow cooker, but they have barbecue sauce and could work well as picnic food.

Before this, I had never thought myself to be a fan of pulled pork. I had tried some pulled pork sandwiches that other people had ordered, and they just never seemed that great. But this stuff is awesome! The pork is moist and tender, and deliciously spiced before any barbecue sauce is even added, which means the addition of barbecue sauce makes it that much greater! Especially when you use a sauce you love.Now you can of course use your own favorite barbecue sauce, whether it be store bought or your own favorite recipe. But if you have never before made your own barbecue sauce, I strongly urge you to try it. It is so amazingly good, you’ll never be able to go back to the bottled stuff! The barbecue sauce I have listed is more of a vinegary one, so it’s on the thinner side and has a bit of tang to it, with a little bit of a bite from the cayenne pepper. But oh man, is this stuff good! I was so happy when my friend gave me her recipe and I made it myself. It was love at first taste! 🙂

As a reference for how much this makes, I could only find a 5½ pound pork shoulder, and I still got about 10 sandwiches. We were having them for lunches on our weekend and as quick dinners. They went pretty fast… this stuff is that good.Slow-Cooker Pulled Pork Sandwiches with Homemade Barbecue Sauce
Note: Feel free to use your favorite bottled barbecue sauce, or your own homemade sauce.

Pulled Pork Sandwiches:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2½ cups barbecue sauce, divided, see below
Rolls for serving, such as Kaiser

Barbecue Sauce:
⅓ cup brown sugar
1 cup ketchup
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
¼ cup lemon juice
¼ teaspoon cayenne pepper
1 teaspoon ground yellow mustard
½ teaspoon ground black pepper
¼ teaspoon salt

To make the pulled pork: To make the spice rub, combine black pepper through sugar in a small bowl. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or up to 3 days.

Unwrap roast and place it in slow cooker. Add liquid smoke, if using, and ½ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board; discard liquid in liner. Pull meat by tearing it into thin shreds with two forks or your fingers; discard fat.

Place shredded meat back in slow cooker; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, or until hot. Serve on rolls, pouring additional barbecue sauce on top of the meat as desired.

To make the barbecue sauce: In a small saucepan over medium heat, combine all ingredients and heat through.

Source: Pulled pork slightly adapted from The Way the Cookie Crumbles; Barbecue sauce adapted from Renae