Asian Spiced Turkey Meatball Skewers with Sweet Chili Sauce

Everything tastes better on a stick, including turkey meatballs:

Asian spiced meatball skewers with a sweet chili dipping sauce

Here’s the thing: it’s fun to eat with your fingers. Skewering food, such as these turkey meatballs, puts the fun in food. It takes ordinary recipes and sticks it to them (pun intended), along with an assortment of dipping sauces – because dipping a stick in a sauce is half the fun of eating food on skewers. If you need to encourage your kids to eat their veggies, or if you wish to invite your 20 best friends to a cocktail party, food on a stick is the way to go.

These Asian spiced meatballs are a sweet and spicy blend of ground turkey, ginger, cilantro, and garlic. They are fragrant and addictively good. Dutifully skewered on sticks or speared with toothpicks, they put the fun in food. Paired with a sweet and sour chili sauce for dipping (or drizzling) they are guaranteed to be gobbled up.

and nd who doesn’t like meatballs? Besides, it’s ’s also fun to eat meatballs.

Asian Turkey Meatballs with Chili Sauce

Active Time:
Total Time:
Makes about 20 (1 1/2-inch) meatballs

Meatballs:
2 pounds lean ground turkey
1/4 cup panko bread crumbs
3 scallions, white parts finely chopped, green parts reserved for garnish
3 garlic cloves, minced
1 red jalapeño chile pepper, seeded, finely chopped
1/2 cup cilantro leaves, finely chopped
2 tablespoons soy sauce
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Chili Sauce:
1 cup unseasoned rice wine vinegar
1/2 cup sugar
2 garlic cloves, minced
1 tablespoon Sambal Oelek (red chili paste)
1 tablespoon soy sauce
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
2 teaspoons minced peeled fresh ginger

Vegetable oil for pan frying

1. Combine all of the meatball ingredients together in a large bowl and mix to combine without over-mixing. Form into 1 1/2-inch balls (wet your hands from time to time to prevent sticking). Arrange on a plate, loosely cover with plastic wrap, and refrigerate for 1 hour or up to 6 hours.

2. Prepare the chili sauce: Combine the vinegar and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring frequently. Remove from the heat and stir in the remaining ingredients. Cool to room temperature.

3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the meatballs in one layer without overcrowding and flatten slightly. Cook until brown on both sides and thoroughly cooked through the center, 6 to 8 minutes, turning as needed. Transfer to a plate lined with a paper towel. Repeat with remaining meatballs.

4. Spear the meatballs with small skewers. Thinly slice the reserved green scallions. Serve with the Chili Sauce for dipping or drizzling. Garnish with the green scallions.

 

Porcini and Rosemary Crusted Lamb Chops

A little magic mushroom dust does wonders to your meat (not that kind of mushroom, silly):

Porcini and Rosemary Crusted Lamb Chops Recipe

You want these mushrooms – namely dried porcini mushrooms – in your kitchen. They keep indefinitely in your pantry, and can easily be reconstituted for use with pasta, risotto, soups, and sauces. Or you can simply blitz the heck out of them and turn them into dust.

Porcini mushroom dust is a magical elixir, fragrant with umami-rich aroma and flavor, and a gorgeous ingredient to add to rubs and marinades. Its earthy smoky flavor melds beautifully with garlic and herbs, such as rosemary and thyme, and is an excellent complement to meats, such as beef and lamb, when used as a rub.

While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a lot to make this rub – all you need is a half-ounce. When the mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but in terms of flavor, the porcini is best. I use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients, for a pasty consistency. If you don’t have a spice grinder, you can use a mini-food processor, with slightly coarser, results.

Note: If the dried mushrooms are slightly spongy and not entirely crisp before grinding, then cut them into 1/2-inch pieces, spread on a small baking tray, and place in a 300°F oven for 10 to 12 minutes. Remove and cool to room temperature before grinding.

Porcini and Rosemary Crusted Lamb Loin Chops

Active Time: 20 minutes
Total Time: 30 minutes, plus 20 minutes drying time if needed
Serves 4

1/2 ounce dried porcini mushrooms
4 tablespoons olive oil, divided
1 large garlic clove, minced
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 lamb loin chops, each about 1-inch thick

1. Finely grind the mushrooms in a spice grinder. Transfer to a small bowl and add 3 tablespoons oil, the rosemary, 1 teaspoon salt, and ½ teaspoon black pepper and stir to blend.
2. Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.
3. Preheat the oven to 375°F.
4. Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to the oven and cook to your desired doneness, about 8 to 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 10 minutes before serving.

Condiment Spotlight: Green Olive Tapenade (with Oven Roasted Salmon)

The Green Olive Tapenade is a keeper.

Green Olive Tapenade Topping on Roasted Salmon

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always and a no-fail simple, healthy meal. But, frankly, it’s the tapenade I want to talk about: it’s positively addictive with a briny brightness that complements the buttery rich salmon. It’s also versatile. Not only is the tapenade a worthy accompaniment to grilled fish (halibut is also a good contender), it’s a great stand-alone starter spooned on crostini or sprinkled over pizzas, pasta, and grains. The good news is that this recipe makes a generous amount of tapenade, so you can refrigerate the leftovers. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Recipe: Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; Makes about 1 1/2 cups tapenade

Tapenade:
12 ounces pitted green olives, such as Castelvetrano
1/2 cup almonds, toasted
2 anchovies, drained
1 large garlic clove
2 teaspoons capers
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked to your desired doneness, about 25 minutes for medium, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Cranberry Fig Chutney

Cranberry Sauce 2.0
Add a little zing to your sauce

Cranberry Sauce Recipe

Thanksgiving dinner is not complete without cranberry sauce. And while I have nothing against the traditional sugary cranberry combination, I find I crave an extra depth of flavor in the standard sauce – and so I devised this chutney. What I like about chutney is it’s a combination of fruit and savory ingredients, and not timid about incorporating herbs, spices, and even a kick of heat. In other words, it nails many of the flavor senses (sweet, sour, salt, bitter, heat) that, to me, yield a more satisfying mouthful.

In this chutney, dried figs add a mellow, nutty sweetness, and fresh ginger and orange add perfume and zing, all of which balance out the cranberries’ natural astringency, while allowing them to remain the star of the show – after all we’re talking Thanksgiving here.

The good news is that this chutney is not exclusively for the Thanksgiving table. It also makes a great condiment for other fruit-loving proteins such as pork, duck, and lamb. I like to serve it as an accompaniment on a cheese platter as well, or dabbed on goat cheese-smeared crostini.

Cranberry Fig Chutney

Active Time: 30 minutes
Total Time: 1 hour
Makes about 2 cups

18 dried black mission figs, quartered
1/2 cup Port wine
12 ounces cranberries, fresh or frozen
1/2 cup granulated sugar
1 tablespoon finely grated peeled fresh ginger
Juice and zest from 1/2 orange
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2-inch) rosemary sprig

1. Place the figs in a small bowl and pour the Port wine over the figs. Set aside for 30 minutes.
2. Combine the cranberries and sugar in a heavy medium saucepan and heat over medium heat until the sugar dissolves, stirring occasionally. Add the figs and Port wine, the ginger, orange juice and zest, pepper, salt, and rosemary sprig. Bring to a boil and then reduce the heat to medium-low. Simmer, uncovered, until the cranberries burst and the chutney has thickened, about 20 minutes, stirring occasionally.
3. Remove from the heat and cool completely. Discard the rosemary sprig. (The chutney may be made up to 3 days in advance. Cover and refrigerate. Serve at room temperature).

Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount. 

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
 the spicy green chile sauce.

Grilled Cheese and Chutney Sandwich

grilled-cheese-chutney-tastefood

I like to call this grilled cheese sandwich a grilled ploughman. I lived in England for a few years, and one of my favorite food memories is the ploughman’s lunch which is standard pub fare. Essentially a cheese platter or cheese board, it’s a rustic and hearty arrangement of slabs of sharp, aged cheese (often cheddar), a dollop of sweet and spicy chutney or pickle, smears of piquant mustard, and wedges of fresh fruit, such as apple, heaped on a platter with thick slices of country-style bread. The best part is that it’s DIY, ready to assemble and devour to your taste.

I used the ploughman’s lunch as inspiration for this grilled cheese sandwich, essentially layering all of the traditional ingredients into a double-fisted melty sandwich, oozing cheese and balanced with fresh greens, crisp fruit, and a homemade apple-chile chutney, similar to piccalli, which is the English version of Indian spiced pickles. Happy New Year!

apple chutney tastefood

Ploughman’s Grilled Cheese with Apple Chile Chutney

Makes one hefty sandwich

2 slices sourdough or ciabatta bread, 1/2-inch thick
Salted butter, softened
2 ounces sliced aged hard cheese, such as sharp Cheddar or Gouda
1/4 cup arugula or more as needed
2 tablespoons Apple Chile Chutney (recipe below)
2 teaspoons Dijon mustard, or to taste

Make the sandwich:
Butter one side of each bread slice. Heat a skillet over medium heat. Add one bread slice to the skillet, butter-side down. Lay the cheese over the bread. Cover the pan and cook until the cheese is mostly melted, 2 to 3 minutes. Place the arugula over the cheese. Spoon the chutney over the arugula. Spread the mustard over the unbuttered side of the second bread slice. Place the bread, mustard-side down, over the sandwich. Using a spatula, carefully flip the sandwich and gently press down. Cover the skillet and cook until the cheese is thoroughly melted and the bread is golden brown, 2 to 3 more minutes. Transfer to a plate, cut in half, and serve.

Apple Chile Chutney

Add a mix of mild and hot chile peppers for flavor and heat. I used a red jalapeño and sweet Hungarian and Gypsy peppers in this batch. Makes about 2 cups.

1 tablespoon olive oil
1 medium yellow onion chopped
2 to 3 red chile peppers, depending on size and heat, stemmed and seeded, chopped (about 1 cup)
2 large Granny Smith apples, peeled, cored and diced
1 cup apple cider vinegar
1/2 cup golden raisins
1/3 cup brown sugar
2 tablespoons grated peeled ginger, with juices
1 teaspoon yellow mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves. Reduce the heat to medium-low and continue to cook, stirring frequently, until the chutney thickens, about 20 minutes. Cool completely, then transfer to a jar and refrigerate. The chutney will keep in the refrigerator for up to 2 weeks.

Chicken Banh Mi Sandwich Recipe and Video #NationalSandwichDay

November 3rd is National Sandwich Day, and why not? The humble and satisfying sandwich, originally constructed as a vehicle for leftovers and efficient hands-on eating, has roots in nearly every culture. From classic American PB&J (peanut butter and jelly, for those of you who may ask), to hoagies and burgers, wraps and clubs, pockets and panini, and tartines and smørrebrød (which are fancier ways to say “open-face”), there is a version of a sandwich for every cuisine and appetite.

So, in honor of #NationalSandwichDay (and as a welcome diversion from the increasingly discordant politics and punditry in the last week of the Presidential campaign) I submit to you a delectable recipe and video for Chicken Banh Mi, guaranteed to whisk you away from the news cycle, at least for lunch. Banh Mi is the Vietnamese rendition of a sandwich with French sensibilities: French baguette, paté, and mayonnaise meet Asian spiced meats, chiles, pickles, and cilantro – a creation influenced by the lengthy colonization of Vietnam by France. (Even the origin of this sandwich can’t escape politics.) The key to a good banh mi is the perfect flavor balance of spicy, salty, sweet, and piquant, matched by a satisfying blend of textures – crusty tender baguette, bright herbs, crunchy pickles, and a creamy sweet-spicy mayo sauce.

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Chicken Banh Mi Sandwich

The meat fillings in banh mi can vary from pork to chicken, duck, tofu, paté, or sausage. For a quick and light preparation, I often use chicken. Makes 4 sandwiches.

Marinade:
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 tablespoon sesame oil
2 teaspoons brown sugar

2 boneless, skinless chicken breasts, each about 6 ounces, pounded to an even thickness, about 1/2-inch thick.

Pickled Vegetables:
1 medium carrot, peeled, cut into matchsticks
1 (4-inch) daikon, peeled, cut into matchsticks
1 (4-inch) English cucumber, seeded, cut into matchsticks
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice wine vinegar

Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon Sriracha

2 tablespoons vegetable oil
4 small hero rolls or 1 large soft baguette, cut into four (4-inch) sections, split
4 Boston lettuce leaves
1 to 2 jalapeños, sliced
1 bunch fresh mint
1 bunch fresh cilantro

1. Whisk the marinade ingredients in a bowl. Place the chicken in a small baking dish, pour the marinade over and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
2. Combine the pickled vegetable ingredients in a bowl. Using your fingers, rub the vegetables until the sugar and salt dissolve, and the vegetables release their juices and begin to soften. Pour in the vinegar and let stand for at least 30 minutes (or refrigerate for up to 24 hours). Drain before using.
3. Whisk the spicy mayo ingredients in a small bowl and refrigerate until use.
4. Preheat a large skillet (preferably cast iron) over medium-high heat. Add the vegetable oil to the skillet. Remove the chicken from the marinade, place in the skillet and cook until browned on both sides and thoroughly cooked through, about 8 minutes. Transfer to a cutting board and let rest while you toast the bread, then thinly slice.
4. In the same skillet (do not wipe it out), toast the rolls, cut-side down until lightly marked and crusty, about 2 minutes, without turning, adding a little oil if necessary.
5. To assemble, spread about 1 tablespoon mayo on each cut side of each roll. Lay a lettuce leaf on the bottom half, then top with chicken, the pickled vegetables, jalapeños, mint leaves, and cilantro leaves. Serve immediately.

Video produced by Food Guru Channel and TasteFood