East-Indian Style Sliders

Ingredients

1 package of naan bread
1 lb lean ground beef
1 jalapeno chili pepper, stemmed, seeded and finely minced
1 tbsp curry powder
3 garlic cloves, finely minced
1 small white onion, finely chopped
2 tsp chopped fresh ginger
salt and pepper
1/4 cup (60 mL) Greek-style yogurt
mango chutney
fresh mint

Method

1. Using a 2″ round cookie cutter, cut circles out of naan bread.
2. In a mixing bowl, combine ground beef, chili, curry, garlic, onion and ginger. Season mixture with salt and pepper. Form beef into 2″ patties.
3. Preheat a gas barbecue or grill pan.
4. Place patties on grill and cook for about 3 minutes a side, or until juices run clear when meat is poked with a toothpick.
5. Place 1 patty on 1 slice of naan and top with a dollop of yogurt, some chutney and a mint leaf.
6. Top with another round of naan and serve immediately.

Makes 6 servings.

Source: Flavours magazine

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Napa Valley Basil-Smoked Burgers

Ingredients

2/3 cup light mayonnaise
2 tablespoons basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel wine
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fine fresh Italian bread crumbs
8 sun-dried tomatoes packed in oil, drained and finely chopped
1 to 2 teaspoons garlic salt
6 large seeded sandwich rolls, split Vegetable oil for brushing on grill rack
8 fresh basil sprigs, moistened with water for tossing onto the fire
6 slices Monterey jack cheese
red leaf lettuce leaves
6 large tomato slices, about 1/4-inch thick
paper-thin red onion slices, separated into rings
fresh basil sprigs (optional)

Method

1. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
2. In a small bowl, combine the mayonnaise and pesto. Set aside.
3. In a bowl, combine the sirloin, Zinfandel, minced basil, minced onion, bread crumbs, sun-dried tomatoes, and garlic salt to taste. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into round patties to fit the rolls.
4. When the fire is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the coals, then place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes.
5. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly and top each patty with a cheese slice to melt.
6. Spread the mayonnaise on the toasted rolls. On the bottom half of each roll, layer the lettuce, burger, tomato slice, and onion ring. Add basil sprigs, if desired, and cover with the roll tops.

Makes 6 servings.

Source: James McNair’s Burgers

Hearty Rustic French Country Soup

Ingredients

2 lb shin of beef with bones
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 onion, quartered
1 bouquet garni
1 clove garlic, finely chopped
1 carrot, peeled and quartered
1 turnip, peeled and quartered
2 leeks, washed and sliced
1 lb potatoes, peeled and diced
1 lb white cabbage, thickly sliced
chopped parsley to garnish

Method

1. Trim any excess fat from the meat and discard. Place the meat in a large saucepan and cover with water. Add the salt and slowly bring to the boil. Skim off any scum. Reduce the heat; add the pepper, onion, bouquet garni and garlic. Half cover the pan and simmer gently for about 2 hours, adding more water if necessary.
2. Remove the bones and bouquet garni. Add the carrot, turnip, leeks, potatoes and cabbage. Simmer gently for a further hour.
3. Skim to remove any fat and bring to the boil again just before serving. Taste for seasoning and adjust if necessary.
4. Sprinkle with chopped parsley. The meat can be served separately or chopped and served in the soup.

Makes 6 servings.

Source: Soups and Starters

Italian-style Veal Chops with Olive Gremolata

Ingredients

4 large veal chops, about 2-1/4 lb in total
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, crushed
2/3 cup Italian dry white wine, such as Pinot Grigio
2/3 cup strained tomatoes
about 1-1/4 cups light vegetable or chicken broth
saffron risotto, plain boiled rice or green salad to serve

Green Olive Gremolata

finely grated zest of 1 unwaxed lemon
10 pitted green olives, finely chopped
3 heaped tablespoons finely chopped fresh parsley

Method

1. Trim any excess fat from the chops.
2. Heat a large, shallow skillet, then add the oil and heat for 1 minute. Add the butter and, when the foaming has subsided, add the veal chops and saute them for about 3 minutes on each side until nicely browned. Remove the chops and set aside.
3. Add the onion and celery to the skillet and cook over low heat for 5 to 6 minutes until softened.
4. Stir in the garlic, then increase the heat to high and pour in the wine. Let it bubble up for a few minutes until the wine has reduced by half, then add the strained tomatoes and 1 cup of the broth. Stir well, then return the chops to the skillet, spooning the sauce over them.
5. Bring the sauce back to a simmer, half cover the skillet, and reduce the heat. Cook very gently for about 40 minutes, turning the chops halfway through, until they are tender. If they seem to be getting dry, add a little more broth.
6. To prepare the gremolata, put the lemon zest, olives, and parsley in a bowl and mix well.
7. When the chops are ready, add half the gremolata to the skillet and stir to mix.
8. Transfer the chops to 4 warm plates, spoon the sauce over the top, and sprinkle with the remaining gremolata.
9. Serve with a saffron risotto, plain boiled rice, or a simple green salad

Makes 4 servings.

Source: Cooking with Wine

Spiced Beef Brisket with Cranberries

Ingredients

2 teaspoons olive oil
1 2-pound beef brisket, all visible fat discarded
1 teaspoon dried oregano (crumbled)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper ((coarsely ground preferred))
1/2 cup fat-free, low-sodium beef broth
1 cup barbecue sauce (lowest sodium available)
1 cup whole cranberries
1/3 cup firmly packed dark brown sugar

Method

1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker.
2. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
3. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
4. Just before serving time, preheat the oven to 300°F.
5. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
6. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally.
7. Drizzle the sauce over the beef before serving.

Makes 8 servings.

Source: American Heart Association