From The Vine

Curry Pork Burgers with Spicy Ketchup, Herbed Corn on the Cob, and Layered Eggplant and Zucchini Casserole; Ranch Style Eggs with Chorizo Sausage and Steamed New Potatoes with Olive Oil, Parsley and Chives

Light up the grill and get ready for some unusually good burgers! Add delicious herbed corn on the cob and a simple vegetable casserole to round out the meal.

Curry Pork Burgers with Spicy Ketchup

Servings: 4

pork burgers
2 teaspoons ground coriander
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
3 scallions (chopped)
2 large clove garlic (finely chopped)
Salt and freshly ground black pepper
2 tablespoons olive oil
6 hamburger buns
1 head butter lettuce
2 to 3 tomatoes (sliced)

Spicy Ketchup
1 clove garlic (minced)
1 tablespoon Butter
1 cup ketchup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 scallion (finely chopped)

Since we are using pork burgers that have already been formed we will add the seasoning to both sides of the patties then let them “marinade” for a couple of hours before grilling. Make the spicy ketchup while the burgers are marinating.

1. Season both sides of each burger with coriander, curry powder, Worcestershire, cayenne, scallions, garlic, salt and pepper. Put in refrigerator for an hour or two until ready to grill. Cook on hot grill until done. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
2. In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

Herbed Corn on the Cob Grilled in Foil

6 ears fresh corn (cleaned GMO free)
6 tablespoons sweet butter (softened)
1 teaspoon Salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil (big enough to wrap corn)

1. 1 Place one corn on each foil.
2. 2 Mix remaining ingredient together and rub into each cob.
3. 3 Wrap foil up around the corn and grill 15 minutes turning often.

Layered Eggplant, Zucchini, and Tomato Casserole

Servings: 6

3 tablespoons extra-virgin olive oil (plus more for greasing and brushing)
3 medium zucchini (sliced lengthwise 1/4 inch thick (1 1/2 pounds)
2 long, narrow eggplants (peeled and sliced lengthwise 1/3 inch thick)
Salt and freshly ground pepper see savings
1 large shallot (minced)
1 pound Roma tomatoes (cut into 1/2-inch dice)
3 ounces fresh grated parmesan
1/4 cup chopped basil see savings
1/3 cup panko (or coarse dry bread crumbs)

Preheat the oven to 425 degrees. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant, and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Breakfast for dinner? I don’t know about you but I love breakfast anytime of the day. These ranch style eggs have tons of flavor from the chorizo and the great spices! The lime sour cream and cheese cool things off a bit. Serve with steamed parsley/chive potatoes and sliced cantaloupe for a complete meal.

Ranch-Style Eggs with Chorizo

2 tablespoons olive oil (divided)
1 small red onion (finely chopped)
4 cloves garlic (finely chopped)
1/2 cup dry red wine
1 (28-ounce) can plum tomatoes (puréed until smooth)
1/2 cup water
2 tablespoons chili powder (preferably ancho)
2 tablespoons chipotle in adobo purée
2 tablespoons honey
1/4 teaspoon Salt
1 tablespoon fresh lime juice plus 2 teaspoons finely grated zest (divided)
4 (6-inch) yellow or white corn tortillas
4 large eggs
1/4 cup reduced-fat sour cream
Pinch freshly ground black pepper
Chopped cilantro and Cheddar cheese for serving (optional)

1. Preheat oven to 400°.
2. In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring occasionally, until soft (5-7 minutes). Add garlic and cook, stirring (1 minute). Add wine and cook until reduced by half. Add tomato, water, chili powder, chipotle, honey, and salt, and cook, stirring occasionally, until sauce has thickened (20-30 minutes). Stir in lime juice.
3. While sauce simmers, arrange tortillas on a baking sheet. Lightly brush both sides of tortillas with 2 teaspoons oil. Bake, turning once, until crisp and slightly golden (5-7 minutes).
4. In a large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chorizo and cook, stirring to break apart, until golden brown (about 8 minutes). Remove with a slotted spoon to a plate lined with paper towels (reserve rendered fat in the skillet). Lower heat to medium and crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes).
5. In a small bowl, stir together sour cream and lime zest.
6. To serve, spoon about 1/4 cup red chile sauce on each of 4 plates. Place a crisp tortilla on top of the sauce. Divide eggs, remaining sauce, lime sour cream, and chorizo among plates. Before serving, sprinkle with cilantro, cheese, and pepper, if desired. Serve immediately.

Steamed New Potatoes with Olive Oil, Parsley & Chives

Servings: 1

1 lb small potatoes (red, white or a combination) (halved)
2 tbsp fresh flat-leaf parsley leaves (chopped)
6 teas chives (chopped)
4 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 tsp ground black pepper

Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes. Or if you don’t have a steamer basket cover potatoes with water in pot and gently boil until they are tender. Drain well then finish recipe.
Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.

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