Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli
1/2 cup mayonnaise
Juice of 1 lime
2 teaspoons five-spice powder
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion, small diced
1 red finger chile, seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber, seeded and diced
1/2 bunch fresh mint, stemmed and coarsely chopped
2 pounds ground lamb
1 shallot, minced
1/2 tablespoon fresh ginger, minced
1 clove garlic, minced
1 egg yolk
1 tablespoon five-spice powder
Kosher salt and freshly ground black pepper
4 buns, for service
1 ripe tomato, sliced
For the aioli:
In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder.
Refrigerate the aioli until ready to use.
For the relish:
In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
Just before serving the relish, stir in the mint, and season with salt, to taste.
For the burgers:
Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.
Curried Macaroni and Cheese
1 stick butter
1 teaspoon vegetable oil
1/2 red onion, diced
2 cloves garlic, minced
1 green chile, split lengthwise, optional
1 tablespoon curry powder
1/4 cup plus 2 tablespoons all-purpose flour
5 cups (2 percent low-fat) milk
2 1/2 cups Provolone or any other mild cheese, grated
1 1/4 pounds elbow macaroni pasta, prepared according to package instructions
1/2 cup bread crumbs
Bunch asparagus, trimmed
Preheat the oven to 350 degrees F.
In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.
Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing
Peanut Butter Chicken Wing Marinade
2 cups smooth natural peanut butter
1/2 cup brown sugar
8 cloves garlic, minced
Zest of 1 Lime
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup soy sauce
1/2 cup water
Juice of 2 limes
Peanut Butter Chicken Wings
24 chicken wings
Peanut Butter Chicken Wing Marinade
For the peanut butter chicken wing marinade:
Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.
For the peanut butter chicken wings:
Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.
Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.
Put the wings on a tray and bake in the oven, turning them over half way through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.