Zesty, Free Range Chicken Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound chicken breasts (free Range) cut into cubes
1 teaspoon salt
Zest of 1 lime
Juice of 2 limes
¼ cup red onion, chopped fine
¼ cup red peppers, chopped fine
¼ cup cilantro, chopped fine
1 jalapeño, deseeded and chopped fine
1 tablespoon cumin powder

Directions

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with pepper jack cheese and avocado slices.

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Guacamole

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Where Am I?

You are currently browsing entries tagged with cumin powder at Recipes.