Southwest Black Bean Burger

spicy black bean burger

Southwest Black Bean Burger

  • Servings: 4-6
  • Difficulty: Easy
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I am in no way a Vegetarian and don’t do vegetarian dishes all that often…. maybe one or two a year, however this is a recipe I have wanted to try for some time.

Now the last time I had a Black Bean Burger it was in a local restaurant and it was just awful…… it took me hours to get the taste of Cumin out of my mouth. I mean there was so much of it in the burger that  I could not taste anything else and it was horrid.

So now here is my interpretation of a black bean burger.

Cook’s note: The Ancho chili powder makes this one a little bit spicy so feel free to adjust the amount.

Here’s how we do this one.

Shopping list:

  • 1 medium Green Pepper rough chopped
  • 1 Sweet Onion rough chopped
  • 1 cup Breadcrumbs
  • 2 15 ounce cans of Black Beans – rinsed and set aside in separate bowls
  • 1 1/2 Teaspoons Seasoned Salt
  • 1 1/2 Teaspoons Black Pepper
  • 1 Teaspoon Coriander
  • 2 Teaspoons Granulated Garlic
  • 2 Tablespoons Smoked Paprika
  • 1 1/2 Tablespoons Ancho Chili Powder

Putting it all together:

  1. Place all ingredients except one bowl of black beans in a food processor.
  2. Pulse the ingredients until a paste has formed.
  3. Place the paste in a large mixing bowl and add the remaining beans and the breadcrumbs. Mix well.
  4. Cover and place in the fridge for 40 minutes.
  5. Remove from fridge and form into 5 ounce patties.
  6. Pan fry or grill for 8 mins. per side.
  7. Enjoy

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                                  Bon Appetit

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Hash

 

Breakfast hash

Hash

  • Servings: 2
  • Difficulty: Easy
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Was out of town visiting friends for the weekend when the Canadian weather decided it was going to dump a surprise on us….. Freezing Rain. Now for those of you who are not familiar with this phenomenon it simply means that the rain freezes on the ground and turns everything into a skating rink thereby making travel of any kind rather treacherous but it also means that if you have not made it to the grocery store you could be limited to meal ideas and since hash is simply a base of potatoes and onions together with whatever else you want to add it is a quick and easy solution to breakfast or dinner.

Here’s how we do this one.

Shopping list:

  • Yukon Gold potatoes – diced
  • 1 small Yellow Onion – diced
  • 1 small Yellow Pepper – diced
  • 1 small Red Pepper – Diced
  • 4 large Eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Seasoned Salt
  • Fresh ground Pepper
  • 2 tablespoons Canola Oil
  • Parsley for garnish

Putting it all together: 

  1. In a medium pot of water par boil the potatoes until just fork tender, about 10 mins. Drain and set aside.
  2. Heat the oil in a fry pan and add the onions and peppers and cook for 3 mins. Add the potatoes and mix well.
  3. Add in the seasonings and Worcestershire and cook for about 5 mins more turning it over once.
  4. Top with the over easy eggs, garnish with the parsley and enjoy.

Cooks note: There is an old line cooks trick for making over easy eggs. Once the eggs have been cracked in the pan or on the flat top cover them with a pot lid until cooked.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit 

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Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
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It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit 

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All purpose Dry Rub

  • Servings: ”Approx.
  • Difficulty: ”easy”
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All purpose dry rub

They say that “Necessity is the mother of Invention” and so I can only imagine that this was the thought going through the mind of whomever first came up with the idea of using a Dry Rub to flavour their food. Now I know that, historically, salting  and drying different types of foods has been around for centuries and has been very successful in its use but the origin of the dry rub will leave me scratching my head for some time to come.

This particular rub is my go to for beef and pork since I have a slightly different one for chicken and by adding a few other ingredients this one can be used as a Blackening spice, Mexican style spice etc.

Here’s how we do this one.

Shopping list:

  • 3 Tablespoons Seasoned salt
  • 3 Tablespoons Pepper
  • 2 Tablespoons Granulated Garlic
  • 2 Tablespoons Granulate Onion
  • 2 Tablespoons Paprika
  • 3 Tablespoons Dry Parsley flakes
  • 3 Teaspoons Oregano
  • 1 Teaspoon Cumin 

Putting it all together:

  1. Put all ingredients in a non reactive bowl and mix until well incorporated
  2. Store in a container with a tight fitting lid

You can use this dry rub for grilled meats, oven baked meats, stews or whatever you can dream up.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                       Bon Appetit

 

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Chicken Dry Rub

DSC00768

When I first started to cook I was terrified of straying from the recipe I was following for fear of ruining the dish.

Now my wife wishes I would simply stop experimenting and follow the recipe but I can’t help it— I just love to experiment and this dry rub is the result of my experimenting….  At least for now.

It is such a simple versatile all purpose rub for chicken that I think everyone should have some in their pantry because lets face it in this day and age we can’t always be sure what “other” ingredients will find their way into a store bought pre-packaged rub.

–              2 Tablespoons Dehydrated Parsley

–              1 Tablespoon Cajun Seasoning

–              1 Tablespoon Seasoned Salt

–              2 Tablespoons Dry Mustard

–              1 Tablespoon Ground Coriander

–              1 ½ Tablespoons Smoked Paprika

–              1 ½ Tablespoons Granulated Onion

–              1 Tablespoon Granulated Garlic

–              1 Tablespoon Ground Black Pepper

–             1 ½ Tablespoons dry Tarragon – or fresh if you can find it

Now quite obviously you can take this and add your own twists to it according to your own tastes but if you do I would love to see what you did so I can try it.

Bon Appetit

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