Friday, August 19, 2016

Queso Fundido Burgers

Yum.  The youngest two found these a little spices, but they liked them enough to eat them anyways. It seems strange to cook the chorizo before adding it to the burger, but it helps get rid of some of the fat in the chorizo.

Serves 5 -6, depending on the size of your burger

Queso Fundido Burgers
adapted from More Mexican Everyday by Rick Bayless

2 fresh poblano chiles, roasted, peeled and cut into 1/4" strips (optional-I left these out so the burgers wouldn't be too spicy)

8- 12 oz Mexican chorizo, casing removed
1 medium white onion, sliced 1/4" thick
1 1/2 lbs ground beef
1 canned chipotle in adobo, seeded and finely chopped

jalapeno jack cheese, if desired
hamburger buns
lettuce or mixed greens

Cook the chorizo in a skillet over medium heat.  Drain on paper towels.  Remove excess fat from the pan.  Return the pan to medium heat, add 1 T olive oil and add the onions.  Cook the onions over medium heat until they are nicely caramelized.  This took me about 20 minutes to get a nice, tender, browned onion.  If using the poblanos, stir them in with onions once the onions are caramelized. Sprinkle with salt to taste, remove from heat, and keep warm.

Combine the cooked chorizo, ground beef, and canned chipotle in adobo in a large bowl.  Mix thoroughly (but don't overly mix and compact the mixture too much).  Divide into 5 or 6 burgers, depending on the number and size of burgers desired.

Grill the hamburger over a hot charcoal or gas grill.  If using cheese, add cheese once burger is cooked and cook until cheese has melted.  Heat buns on grill, if desired.

Assemble burgers as desired--I like them with cheese, caramelized onions (and poblanos), guacamole, and lettuce or mixed greens.

Monday, August 15, 2016

Rice Cooker Beans and Rice

My library books are due back in two days and there are several recipes I need to save before then.

I haven't used my rice cooker for much besides rice, however, I've heard they are great for all sorts of other cooking as well.  This is my first attempt at something in addition to rice in my rice cooker.

We loved this.  Curtis and I especially loved the addition of plantains and bacon to give it a little extra oomph.

Serves 6

Rice Cooker Black Beans and Rice
adapted from More Mexican Everyday by Rick Bayless

1 1/2 c rice
1/4 c onion, chopped or 2 green onions, trimmed and cut into 1/4"pieces
chicken broth or water
2 T olive oil
1 large black-ripe plantain, cut into 1/2" pieces
4 oz shredded meat from smoked pork shanks/hocks, or cubed ham, or bacon, cooked and cut into 1/2 inch pieces
2 (15-oz) cans black beans, drained
1/4 c cilantro leaves, chopped

Put rice and chopped onions in rice cooker.  Cover rice with usual amount of chicken broth (water) for the rice cooker.  Pour in two cans of drained black beans and turn on rice cooker.  Taste broth and season with salt as desired.  Turn on rice cooker to regular and cook.

While the rice cooks, heat the olive oil in a pan over med to med-high heat.  When the oil is hot, add the chopped plantain and cook, until it is browned on all sides.  Remove from heat and set aside.

In the same pan, cook the bacon (if using) until crispy.  If using other meat, you don't need to do anything to it.

When the rice is done cooking, add the browned plantains and meat.  Fluff to combine and heat for 5-15 minutes.

When ready to serve, sprinkle with chopped cilantro and top with salsa or queso fresco as desired.