SESAME PORK BURGERS WITH SWEET AND SPICY SLAW
These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Provided by Tara O'Brady
Categories Hamburger Mayonnaise Vinegar Sauce Cabbage Green Onion/Scallion Pork Garlic Sesame Oil Cilantro Muffin Pickles Carrot Kid-Friendly Small Plates Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the Slaw:
- Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
- Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
- Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
- Make the Burgers:
- Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
- Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
- Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
- Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
- Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.
CRAB RANCH GORGONZOLA SLAW #RSC
Ready, Set, Cook! Hidden Valley Contest Entry: This is not your ordinary coleslaw. The combination of the creamy ranch gorgonzola dressing, sweet and succulent crab meat makes this extra special. You will soon make this your 2-go-2 slaw for any occasion.
Provided by logansw
Categories Crab
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients in a large mixing bowl. Mix well. Fold in 1/2 of the crab meat, tomatoes, parsley and chives.
- Chill in fridge for at least 1 hour. When ready to serve, top slaw with remaining crab meat and fried garlic.
SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. While traveling in Mexico with our 4 small children, we sampled many different types of tacos - it seemed that each Mexican city that we visited had its own special flavors and fillings. Our favorites were the shrimp tacos - sometimes spicy, sometimes sweet. We ate them topped with so many inventive salsas made from fruits like mango, pineapple or tomato to veggies like cucumbers or any of the infinite types of peppers available in Mexico, to the very simple shrimp tacos heaped with fresh herbs or avocado. Back home, I began toying with shrimp tacos and have served them dozens of ways. This version is a favorite among family and friends and is very adaptable and super easy to do for a crowd - that's always fun!
Provided by vbeaux
Categories Mexican
Time 40m
Yield 12 shrimp tacos, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
- Toss the shredded cabbage with the red onion and about ½ cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
- In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
- Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with ¼ Cup of the Chipotle Ranch Dressing and 2 tbs chives.
- Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
- To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.
Nutrition Facts : Calories 1208.2, Fat 55.5, SaturatedFat 9.8, Cholesterol 158.1, Sodium 2488.6, Carbohydrate 143.3, Fiber 13.9, Sugar 8.2, Protein 38.4
SOFRITO....PUERTO RICAN
Sofrito is a base used in a lot of Puerto Rican and Caribbean dishes. Its usually used in stews and rice dishes.
Provided by chef FIFI
Categories Sauces
Time 15m
Yield 6-8 cups
Number Of Ingredients 10
Steps:
- You may have to do this in batches depending on the size of your food processor.
- Add onion to the food processor and let blend until smooth.
- Then add tomatoes and let blend until smooth.
- Then add the rest of the ingredients and let blend until smooth.
- Refridgerate promptly.
- This last for about 2 days in the fridge, freezing is highly recommended.
- The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
- *this makes a large batch*.
Nutrition Facts : Calories 100.7, Fat 0.9, SaturatedFat 0.1, Sodium 1178.7, Carbohydrate 20.8, Fiber 6, Sugar 12.1, Protein 3.7
BARBECUED PORK BURGERS WITH SLAW
Provided by Alexis Touchet
Categories Pork Quick & Easy Backyard BBQ Mayonnaise Carrot Summer Grill/Barbecue Cabbage Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
- Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
- Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
- Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
- Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
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