Tag Archives: 30 minutes

Pork-andouille mustard cheeseburgers with oninos

Serves 4

  1. 1 onion, sliced
  2. 4 buns
  3. 1lb ground pork
  4. 8oz andouille, diced
  5. 4tb whole-grain mustard
  6. 1tb hot sauce
  7. 4 slices cheese
  8. 4tb mayo
  • Cook onion for 10-15 minutes. Set aside and keep warm.
  • Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.
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Skillet bacon-scallion mac and cheese

Omit bacon to make vegetarian

Serves 4

  1. 6 slices bacon
  2. 2/3 cup bread crumbs or 2 slices processed crustless sandwich bread
  3. 4 scallions
  4. 3-3/4 cups water
  5. 12oz can evaporated milk
  6. 12oz macaroni
  7. 1tsp cornstarch
  8. 12oz cheddar
  9. 8oz monterey jack
  • Render and crisp bacon in a 12in skillet and set aside. Remove all but 1tb fat and toast bread crumbs for 5 minutes. Set aside.
  • Bring water and all but 4tb evaporated milk to a simmer, add noodles and cook to 1 minute under al dente. Whisk in remaining evaporated milk and cornstarch and simmer for 1 minute.
  • Take off-heat. Mix in and melt cheese. Mix in scallions and bacon. top with bread crumbs and serve.

 

S’mores mug cake

Serves 1

  1. 2tb butter
  2. 14g bittersweet chocolate
  3. 50g sugar
  4. 1 egg
  5. 5g cocoa powder
  6. 1/2tsp vanilla extract
  7. 1/16tsp salt
  8. 35g flour
  9. 1/4tsp baking powder
  10. 3 marshmallows
  11. 1 graham cracker, 1 ground and half divided into 2 pieces
  • Melt 1-2 in a 12oz mug at 50% power. Whisk in 3-7. Whisk in 8-9.
  • Microwave at 50% for 50 seconds for a 1200-watt microwave or 90 seconds for a 800-watt one. Stir and repeat.
  • Submerge 1 marshmallow into cake and top with 2tb graham crumbs and remaining marshmallows.¬†Microwave at 50% for 30-60 seconds for a 1200-watt microwave or 90 seconds for a 800-watt one. Top with remaining graham crumbs and pieces and serve.

Salmon peas, morels and green goddess dressing

Serves 4

  1. 4 4oz skin on salmon fillets
  2. 1-1/2 cups fresh parsley, basil, chives, dill and/or tarragon
  3. 1/2 cup whole yogurt
  4. 3tb olive oil
  5. 1tb lemon juice
  6. 1 anchovy fillet
  7. 8oz morels
  8. 3 cups peas
  9. 1 clove garlic
  10. 1/2 cup fish or mushroom broth
  • Sear salmon ski-side down for 4-5 minutes. Flip and cook for 1-3 minutes or until internal temperature reads 120 for medium-rare or 130 for medium. Set aside.
  • Meanwhile, combine 1-1/4 cups herbs with 3-6. Set aside
  • Cook 7-9 for 2 minutes. Add broth and cook until evaporated. Add remaining 4tb herbs and serve.

Larb

Serves 8

  1. 4tb oil
  2. 1 1.3oz package rice krispies
  3. 1/2tsp cayenne
  4. 2lb ground pork
  5. 8 cloves garlic
  6. 1/2tsp red pepper flakes
  7. 2 shallots, sliced
  8. 4tb fish sauce
  9. 1/4tsp sugar
  10. 4tb lime juice
  11. 1 bunch scallions
  12. 2 cups cilantro leaves, chopped
  13. 1/2 cup basil leaves, chopped
  14. 2 heads bibb lettuce
  15. 1 english cucumber, sliced
  • Heat 2tb oil in a 12in skillet and toast 2-3 for 2-3 minutes. Set aside.
  • Heat remaining 2tb oil and and cook pork until no longer pink, about 5 minutes. Stir in 5-7, pack down and cook, stirring 2-3 times, until pork browns, about 3-5 minutes. Set aside.
  • Microwave 8-9 for 30 seconds or until warmed through and toss with pork along with 10-13. Layer lettuce, pork and cucumber in single layers and serve.

Pesto panzanella with spring veggies and fried eggs

Serves 4

  1. 3 cups 1in cubes stale bread
  2. 1 cup or 25g basil leaves
  3. 1tb nuts
  4. 1 clove garlic
  5. 2tb olive oil
  6. 6oz parmesan
  7. 1 leek
  8. 1 bunch asparagus, cut into 2in pieces
  9. 12oz peas
  10. 2tsp balsamic vinegar
  11. 2tb lemon juice
  • Fry bread in a 12in skillet until golden brown, about 10 minutes. Set aside.
  • Meanwhile, pulse 2-4 with 1tb olive oil in food processor. Add remaining 1tb oil with processor running. Pulse in 2tb parmesan and set aside.
  • Cook leek for 5 minutes. Add asparagus for 3-4 minutes. Add peas for 2-3 minutes. Toss with bread, pesto, 10-11 and remaining parmesan. Divide into 4 portions and set aside.
  • Fry eggs in skillet, divide over salad and serve.