Zucchini-Wrapped Cheesy Pea Burgers #FoodieExtravaganza

Fresh peas, goat cheese and Parmesan seasoned with garlic, lemon zest and loads of fresh basil make a flavorful patty, even before wrapping in zucchini and grilling!

This month I am hosting the Foodie Extravaganza party and so I have the privilege of choosing the food holiday we are going to celebrate. I had a look at the calendar and couldn’t even consider any of the other options when I saw that May is National Hamburger Month! Perfect for writing about a great recipe that I made last summer and have just been itching to share. Finally, it’s getting to be grilling weather again in the rest of the northern hemisphere!

Now burgers don’t have to be beef! Or even meat. There are a lot of wonderful tasty vegetables and legumes that can be made into patties, grilled and popped on a bun. I make a mean lentil burger, for instance, with cooked Puy lentils, mozzarella and smoked paprika. But this recipe is pretty much straight out of the Waitrose supermarket magazine which they were giving out free at the checkout when we were in the Channel Islands. The original ingredient list called for specific store products, like Waitrose British Blacktail eggs. Well, I don’t know my laying hen varieties but I figure, when it comes to eggs, any fresh one, preferably free range, will do.

Make sure to scroll on down to the bottom of my recipe to see all the great hamburger recipes we have for you today! And happy National Hamburger Month!

Ingredients - makes four patties
5 1/3 oz or 150g fresh hulled peas, blanched
2 1/2 oz or 70g soft goat's cheese
1 egg
1 clove garlic
Good bunch fresh basil, leaves picked from the stems
3 1/2 oz or 100g fresh breadcrumbs
1 oz or 30g Parmigiano Reggiano, grated
Grated zest 1 lemon
8 oz or 2 medium zucchini or courgettes
Olive oil, for brushing on before grilling

To serve: four buns, tomato, mayonnaise, sliced purple onion or any of your other favorite burger toppings

Method
Put your peas, goat cheese, egg and garlic and in a big bowl and blend it all together until smooth with a hand blender. Or use a food processor.

Add in the fresh breadcrumbs and blend (or process) again.

Next the basil leaves go in.

Then the Parmesan and lemon zest.

Thinly slice the zucchini with a potato peeler.

Arrange them into crosses on a large piece of parchment paper on your work surface. My zucchini must have been shorter than the ones they used in the magazine because I had to overlap them in the middle to wrap all the way around.

Form your cheesy pea mixture into four patties and lay one on each of zucchini crosses. Lay a final slice of zucchini on each one and fold the ends under the patty.

Fold the rest of the slices up and over the patty. They may not be pretty but they will be tasty.

Put these, covered in cling film, into the refrigerator until you are ready to grill.

When you are ready to grill, light the charcoal and leave it until the coals are white and heat is uniform.

Brush one side of the patties with olive oil and lay each patty, oil side down, on a small square of aluminum foil. Brush the tops with oil.

Place these on the grill and cook for about four or five minutes.

Check that the underside of the patties are browning nicely.

Turn the patties over and carefully peel off the foil.

Cook on that side until the patties are nicely browned.

Turn the patties a couple of more times to make sure they are browned evenly and are cooked through.

Serve on toasted buns with mayonnaise, sliced tomato and onion.

Enjoy!

And my husband is so good on the Weber that I asked him to grill baby gem lettuces and I made this salad to go along side the burger. Isn't it pretty?

Check out all the delicious burgers we have for you today!

• Cheeseburger in Paradise by The Freshman Cook
• French Onion Burgers by Cindy's Recipes and Writings
• Frita Cubana (Cuban Hamburger) by Tara's Multicultural Table
• Guacamole Bacon Burger by Fearlessly Creative Mammas
• Maw-Maw's Hamburger Surprise by Cooking With Carlee
• Mushroom Veggie Burgers with Roasted Tomato Mayo by The Joyful Foodie
• Pineapple and Bacon Burgers with Candied Jalapeños by Sew You Think You Can Cook
• Spiced Lamb Burgers with Pomegranate Chutney and Mint-Pistachio Pesto by Culinary Adventures with Camilla
• Sweet and Smoky Bacon Cheddar Burger by A Day in the Life on the Farm
• Thai Turkey Burgers with Siracha Mayo by Our Good Life
• Western Bacon Burgers with BBQ Mayo and Crispy Onion Straws by Making Miracles
• Zucchini-wrapped Cheesy Pea Burgers by Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by serving up burgers of all kinds.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

Black Cherry Muffins #MuffinMonday

 

Cherry muffins are good, no matter what the season. Make muffins with the ones in cans and don't forget to add some of the cherry syrup for more flavor!

Today we had a baking session at my house which included savory cheddar muffins with a salami base, a dozen of Uncle Hector’s 100 Cookies (so called because there are 100 ways to make them) and then, finally, we baked a sweet muffin with canned cherries. You might think that all the baked goods were the best part, but actually, it was the chatting amongst the ladies. Such a delight to have friends around the small table in my cozy kitchen.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can (425g or 15oz) black pitted cherries, in light syrup (drained weight 213g or 7 1/2 oz)
2 eggs
1/2 cup or 120ml milk
1/2 cup or 120ml light cherry syrup (from the drained can of pitted cherries)
1/3 cup or 80ml canola oil

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with non-stick spray or butter or line it with paper muffin cups.

Measure your flour, sugar, baking powder and salt into a large mixing bowl and mix well.

Drain your cherries and save the light syrup.

Set aside 12 cherries for decoration and cut the rest of them in half.  This serves two purposes: One, it make the cherry pieces smaller and less likely to all sink to the bottom of your batter when baking, and two, it ensures that all the pits have indeed been removed. No one wants to break a tooth!

Add the halved cherries to the flour mixture and stir to coat.

Measure the milk, 1/2 cup or 120ml light cherry syrup and oil into a smaller bowl and whisk with the eggs.

Fold your wet ingredients into your dry ones until just mixed.

Divide the batter between the prepared muffin cups and top each one with a reserved cherry.

Bake for 25-30 minutes or until the muffins are golden brown around the edges and a little on the tops.

Remove from the oven and allow to cool for a few minutes. Cool completely out of the pan on a wire rack.

Now invite some friends over for tea and coffee and share.

Enjoy!

The Texas Dog #BallparkFood #Giveaway

A bacon-wrapped hot dog, tucked into a well-buttered, grilled slice of Texas toast, then heaped with jalapeño relish. Make your own or head on over to Minute Maid Park and enjoy a baseball game as well. 

One baseball season, 30 baseball parks to visit, with the sole goal of trying All The Food. Sounds like a dream job. The author of The Joy of Ballpark Food – From Hot Dogs to Haute Cuisine, Bennett Jacobstein took it upon himself, selfless person that he is, to research ballpark food and, along with his long suffering wife (and photographer) he did indeed visit all the major league parks in the 2014 season, eating his way through a substantial menu of offerings, in support of a bigger cause, the Second Harvest Food Bank. All royalties from his book will benefit SHFB.

Jacobstein shares his culinary discoveries, along with historical curiosities about the start of concession food from the beginning of hot dogs, peanuts and Cracker Jacks – and a thorough discussion of the song that made the last two famous - through new trendier dishes like carne asada waffle fries and crab-stuffed pretzels. (Unfortunately, no recipes are included, so you have to make the rounds yourself to taste the food!)

Maybe I’m a food nerd, but the history was my favorite part. Who knew that the man most responsible for popularizing hot dogs at baseball games was a Brit, born in Derbyshire, England? Or that nachos were first invented by a waiter named Ignacio “Nacho” Anaya who called them Nacho’s Especiale, since he had created them? I was also tantalized by the menus from each ballpark, starting with the Arizona Diamondbacks and their Venom Dog made with habanero sausage through the Washington Nationals speciality dog named the DVM in which a foot-long half smoke is smothered with Maryland crab dip, then topped with Virginia ham.

This book would be a great gift for a baseball fan, perhaps to accompany some tickets to a ball game or even, maybe, a series of tickets in different cities so the recipient can try foodie favorites in a few places, budget allowing. But I gotta warn you, if your friends and family are the type to quote historical dates and numbers, you may well be hearing more facts about popcorn and hot dogs, not to mention Cracker Jacks, than you ever wanted to know. Because they are all in there, and Jacobstein’s warm and engaging delivery and sense of humor are motivation to keep reading.

I call Houston my hometown on Facebook and here on my blog About Me page, but sadly, I have never been to a home game in The Juice Box, aka Minute Maid Park . Truth is, I haven’t lived in Houston for a good number of years and a trip to the ballpark when I am home just never came up. When I read the fabulous food on offer, I wonder why. It doesn’t have to be about the ball game apparently. There are folks who just go for the food. Jacobstein doesn’t mention it, but Minute Maid Park has an all you can eat option, which includes a game ticket on the mezzanine floor and all you can eat hot dogs, nachos, popcorn, peanuts and soda. Way to upsize it Texas-style, Minute Maid! First thing I’m going to try is the Texas Dog, because it’s wrapped with BACON and cooked, then it’s put in Texas toast, and finally, it’s covered in jalapeño relish. And since I can’t wait, let’s just try one now.

A Note on Texas Toast
Here’s the thing about Texas toast: Don’t be shy about either cutting it thick or spreading on the butter the same way. The butter’s where it’s at when it comes to toasting slices on a griddle. Also, garlic is not essential, never mind what Bobby Flay might have you believe. The original Texas toast, whether it started in Dallas or Beaumont, certainly didn’t have garlic. Okay, tiny rant over. Let’s bacon wrap a dog!

Ingredients
1 slice smoked bacon (not thick cut)
1 hot dog of your choice (These here are Oscar Mayer because that's what I can get in Dubai.)
1 double thick slice bread
Butter, softened
2 tablespoons spicy jalapeño relish

Method
Wrap your bacon around the hot dog and secure it with toothpicks.

Fry the bacon-wrapped wiener until the bacon is crispy and the dog is hot through. Remove the toothpicks.

Apply softened butter liberally to both sides your thick cut bread.

Toast it on a griddle until golden and crunchy on both sides.

Place the hot dog in the bread and fold it up.

Cover it with the relish.

Enjoy!

If you know someone who would enjoy receiving a copy of this book, please head over to the website to buy one. Remember that all royalties benefit Second Harvest Food Bank so you’ll be doing a good deed and making someone happy all at the same time!

And since this is a charity effort, I am going to send my copy to one reader (US shipping addresses only, please, and book will be mailed out at the end of May from Houston, Texas) and the promoter is also offering one Kindle version to anyone worldwide who can accept an ebook from Amazon.com.

To enter the drawing, leave me a comment saying 1. real book or ebook and 2. who you are going to give it to and 3. why you think that person deserves it. It could be yourself and you are the biggest foodie baseball fan you know. Sell me! I’ll choose two winners from the comments on Wednesday, 13 May.

My decision is final and no discussions or objections will be entertained. Winners will be notified by email (The Disqus commenting system automatically saves them for me so make sure you use a valid email to comment.) and will have 48 hours to respond. If an original winner does not respond in that time frame, I will choose another winner. And so on, until we give both books away.

It’s a fun read! You all are going to love it!

Disclaimer: I was sent one copy of The Joy of Ballpark Food – From Hot Dogs to Haute Cuisine. No other remuneration was received. I am delighted to support this fundraising effort for Second Harvest Food Bank.

Update: I chickened out and couldn't chose between the comments for a winner so I let the random number generator at random.org do the job. Our winner for the real book is Jan Elmore and she has been sent an email to confirm this.

Thanks for playing, everyone!

Pattypan Edamame Parmesan Pasta

Pan-roasted pattypan squash and edamame tossed with tiny pasta, olive oil and freshly grated Parmesan make a deliciously filling and nutritious main course or side dish.

My baby is having a big event tonight. The biggest since her graduation from high school and the biggest until exactly one month from today when she will graduate from university.

And I’m not there.

I was just with her last month when we spent her last spring break working and cooking and shopping and laughing and just hanging out. And I’ll be there next month for her graduation. I struggled, really struggled with the decision to miss her senior show, the culmination of four years of learning and one long, sleepless semester of laborious efforts on her clever design project.

So today I’m feeling guilty and tearful.

It comes over me, unbidden and at inopportune times. At the grocery store check out. While I toss a ball in our backyard for her furry brother. As I typed the blog post I was supposed to be writing. Because I want to be there and am not. But also, because in this place that I live, there are workers who haven’t been home for two years or, often, more. They’ve left children behind to be raised in their home countries by their wives who live as single mothers or with aged grandmothers who have already raised families of their own. They send every extra cent home to pay for food and schooling. What right have I to well up with tears over missing one big event when I’ve been there for most every other landmark over the last almost 22 years? When they have missed most of them. And don’t even mention the parents who are mourning the loss of their children from recent catastrophic events. I cannot go there. I give myself a firm talking to. “Graduation is one month away. It’ll be fine. Her sister will be there. It'll be fine. Suck it up!”

This post is me, sucking it up, by sharing.

My younger daughter loves to bake brownies and lately has added her roommate’s mother’s banana bread to her repertoire but she isn’t as fond of cooking. (I know, I know. Where did I go wrong?) Her meal planning is generally predicated on the question, will it go with pasta? She makes a lovely dish with Brussels sprouts that have been halved and roasted in a skillet until they are caramelized and golden. Then she tosses them with hot cooked pasta and an avocado scooped from its peel. If there’s Parmesan, some of that might get hummed in. But it’s not essential.

A couple of weeks ago, I was pan-roasting some pattypan squash and thought, “Will it go with pasta?” So I browsed around in the cupboard for a recently discovered pasta shape called pallettoni, which translates to buckshot, a name that amuses me and describes the pasta perfectly. Although she’d probably want me to trade in the squash for Brussels sprouts, she is a fan of edamame so I think my daughter would like this.

I may not be there, sweet thing, but you may rest assured that you and your sister are never far from my mind. And graduation is just a month away. And it will be fine. It will be fine. By which I mean, I will be fine. I never had any doubts about you.

Ingredients
9 1/2 oz or 270g pattypan squash
Olive oil
2/3 cup or 115g dried pallettoni pasta or another small pasta of your choice
1/2 cup or 80g frozen already peeled edamame, thawed
1⁄2 cup or 90g freshly grated Parmesan
Sea salt
Freshly ground black pepper

Method
Cut the stem ends off of your pattypan squash and then slice them into two or three pieces.

Pop them in a skillet drizzled with a little olive oil, over a high fire, and cook until they have little brown spots all over.

On another burner of your stove, boil the pasta in well-salted water, according to manufacturer’s instructions. Add in the thawed edamame during the last minute or so.

Drain the pasta and edamame and add them to the squash pan, along with another drizzle of olive oil.

Sprinkle on most of the grated Parmesan, reserving about 1/4 of it to add to the top of the finished dish. Stir in the Parmesan and then taste and season with salt and pepper.

Sprinkle the balance of the Parmesan on top of the finished dish. Add a little more freshly ground black pepper, if you'd like.

Enjoy!

Ever miss an important event in someone special's life? Tell me the tale and we can commiserate.

Chipotle Cheddar Sweet Potato Muffins #MuffinMonday

Chipotle peppers in adobo sauce add a lovely smoky spiciness to these sharp cheddar muffins made with roasted sweet potatoes.

Chipotle peppers in adobe sauce are a great ingredient for adding flavor and spice to many dishes but though they come packed in small cans, I never seem to use the whole can for any recipe. So I pour the leftovers in a plastic bag and roll it up like a tube and pop it in the freezer. Then it’s easy to slice off however much you need for the next recipe. We loved these muffins so much that I'd open another can just to make them again.

Ingredients
1 whole roasted sweet potato (about 8oz or 225g)
1/4 cup or 60ml canola or other light oil
2 cups or 250g flour
1 tablespoon baking powder
2 tablespoons chipotle peppers in adobo sauce
5 1/3 oz or 150g extra sharp cheddar, grated
1 teaspoon salt
2 large eggs
3/4 cup or 180ml milk

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it paper muffin cups.

Peel your sweet potato and mash it with a fork.

Add in the eggs, milk and oil and whisk to combine.

In a large bowl, mix together the flour, baking powder and salt. Add in all but a generous handful of the cheddar and mix thoroughly.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.  Top with the remaining grated cheddar.

Bake in your preheated oven for 20-25 minutes or until a toothpick comes out clean and the muffins are golden.

Allow to cool for a couple of minutes then remove to a wire rack to cool completely.

Enjoy!

Bali Spicy Grilled Fish - Ikan Bakar Jimbaran

Bali Spicy Grilled Fish aka Ikan Bakar Jimbaran means whole grouper marinated in a spice paste that includes onion, garlic, galangal, coriander, tamarind and red chilies, which is then grilled over coals and basted with sweet soy sauce.

Best enjoyed in a fresh island breeze that carries the smoky grilled smell to your table, followed quickly on by the charred sweet and spicy fish itself, this dish brings me right back to Bali, Island of the Gods. 

If you’ve read my About Me page, you know that Indonesia is one of the places in which I’ve had a bedroom, first in my father’s home in Jakarta and later, as a married person, in the small oilfield town of Balikpapan on the island of Borneo. When I’d tell people we lived in Balikpapan, they’d say knowingly and with some how’d-you-get-that-gig admiration, “Oh, Bali!” No, sadly, not Bali, not even close in attributes and amenities, but, fortunately, it wasn’t that far to get to when we needed a break.

And when we did spend time in Bali, we ordered the ikan bakar, or grilled fish. Over the years, I’ve tried to recreate it more than a few times at home. This version is the closest I’ve ever come to our memories of the original. I have to warn you that cooking it is a two-man job and requires a charcoal barbecue pit with a lid to control the flames which lick up at the fish, essential for flavor, but a challenge to manage. The second person is needed for basting quickly while person number one holds the lid off briefly, poised to close it quickly as the flames shoot up. 

We want lots of charred bits on the outside, but succulent white flesh inside. I also find that using a fish shaped metal barbecue basket greatly simplifies the task. Ikan bakar is traditionally served with a raw sambal of lemongrass, purple onions and chilies, with shrimp paste or ground dried shrimp, called sambal matah or green mango sambal.

My ikan bakar Jimbaran was adapted from these two recipes on Recipkoki and Bumbu Ikan Bakarku. Who knew I could remember that much of my Bahasa Indonesia, the Indonesian language?!

Ingredients
1 whole fish about 3 1/3 lbs or 1.5kg (Red Snapper or Grouper or other white fish) Mine is a Grouper.

For the marinade:
3 tablespoons coriander seeds
5 candlenuts (Sub macadamias if you can’t find candlenuts.)
8 small shallots or equivalent weight in purple onions, peeled
5 cloves garlic, peeled
3 red chilies, stems cut off
3 teaspoons sour tamarind paste or equal amount of fresh tamarind, seeds and fibers removed
2 in or 5cm piece galangal, peeled and chopped finely
1 teaspoon salt
2 tablespoons canola or other light oil
Juice half a lime (if your tamarind isn’t very sour)
1/3 cup or 90ml water

For the basting liquid:
1/2 cup or 120ml kecap manis or sweet dark soy sauce
2 tablespoons butter
4 tablespoons canola
Warm till butter melts, whisk to combine.

Method
Use a mortar and pestle to grind the coriander seeds to a fine powder then add the other marinade ingredients up to and including the sea salt, a few at a time. Grind everything to a smooth paste.

Sauté the paste in the oil for about 10 minutes over a low heat, until fragrant. Add in the water and cook for about 10 more minutes, stirring frequently.

Remove from the heat and allow the spice paste to cool before proceeding.

Clean your fish (or have your fish market guy do it for you) but leave it whole. Slash the fish down to the bones with a very sharp knife.

Heap the marinade on both sides and use your fingers or a spoon to make sure that it gets deep into the slashes. Rub marinade inside the fish as well. Leave to marinate for an hour or so. If you are preparing it ahead of cooking by several hours, put it in the refrigerator.

About 20-30 minutes before you are ready to cook the fish, light your charcoals.

Make your basting liquid by adding all the ingredients to a microwaveable measuring cup and warming it in the microwave until the butter is just melted. Whisk to combine.

When the coals are white, your fire is ready. Spray your barbecue basket with non-stick spray and put the fish inside securely.

Whole fish come in different thicknesses so it’s hard to tell you exactly how long to cook your fish. This one took about 20 minutes all together. We did about eight minutes on one side.

Then eight minutes on the other to start.

Once it’s just about cooked, start basting with the sweet soy mixture, turning the fish frequently.

Keep the lid down to control the flames so the fish smokes but the sugar in the soy doesn’t burn too much. Some char is desirable though. And some of the black is actually the dark soy. Check for doneness by separating the flesh up near the head with two forks. Fully cooked fish will be white to the bone.

Bring the whole fish to the table and let folks serve themselves by removing the meat from the bones.

Enjoy!

Many thanks to our two hosts for this week’s Sunday Supper, Cindy of Cindy’s Recipes and Writings and Marlene of Nosh My Way for motivating this walk down culinary memory lane in search of a tropical recipe to share. If you are looking for more tropical inspired recipes, you have come to the right place this week!

Tidbits and Pupus

• Chicken and Lemongrass Sugarcane Skewers by Jane's Adventures in Dinner
• Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni's Food
• Larp (Laos chicken salad) by Caroline's Cooking

Breakfast

• Midwest Style Loco Moco by Our Good Life
• Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips

Companions

• Caribbean Black Beans with Rice by A Day in the Life on the Farm

Condiments and Sauces

• Mango Jam by Brunch with Joy
• Thai Sweet Chili Sauce by Magnolia Days

Coolers

• Cilantro Margarita by An Appealing Plan
• Coconut Mojito by Flour On My Face
• Pineapple Upside Down Cake Cocktail by Hezzi-D's Books and Cooks
• Strawberry Lava Flow by Nosh My Way

Main Event

• Bali Spicy Grilled Fish - Ikan Bakar Jimbaran by Food Lust People Love
• Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
• Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
• Grilled Swordfish with Pineapple Salsa by Cooking Chat
• Kalua Pig by Palatable Pastime
• Mango Barbecued Pork Chops by A Kitchen Hoor's Adventures
• Mango Lime Fajitas by Curious Cuisiniere
• Pineapple Pork by Basic N Delicious
• Pineapple, Prosciutto and Arugula Pizza by Family Foodie
• Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
• Shrimp Salad with Avocado Ranch Dressing by Cindy's Recipes and Writings
• Slow Cooker Kalua Pork Tacos by Bobbi's Kozy Kitchen
• Tropical Chicken Burgers by Momma's Meals
• Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla

Delectable Delights

• Seven Layer Bars by That Skinny Chick Can Bake
• Tropical Sunshine Cake by Lifestyle Food Artistry
• Double Ginger Cookies by Pies and Plots
• Majarete Ice Cream by Sew You Think You Can Cook
• Mini Mango Cheesecakes by The Freshman Cook
• Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
• Pumpkin-Coconut Biscotti by What Smells So Good?
• Tropical Fruit Salad by The Redhead Baker
• Tropical Layered Poke Cake by Daily Dish Recipes
• Ube Panna Cotta by The Joyful Foodie
• Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers

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