Tales From the Cutting Board

Tacos from (Almost) Scratch

Tacos are a quick and easy family dinner, no doubt about it.  However, they are just as quick and easy made from scratch rather than with a packet of high in sodium, low on fresh taste packet of seasoning, not to mention you are being charged a premium for that seasoning packet.   This is another dish where exact measurements aren't really necessary, just cater to your own individual tastes.

TACOS

Ground Beef, Ground Dark Turkey Meat, or a combination of both

chopped onion
chopped green bell pepper, poblano chilies, or combination
small amount of chipotles or jalapenos chopped fine
garlic, minced or finely chopped

ground cumin
chili powder
salt
pepper
tomato sauce
fresh cilantro (optional)

Brown the meat in a sautee or frying pan adding the cumin, chili powder, salt and pepper.  Using a slotted spoon transfer to a bowl and in same pan sautee the onions and bell peppers or chilies until beginning to soften, (add a little oil if needed).  Lightly salt the vegetables while sauteeing.  Add the garlic and chipotle or jalapenos and sautee for a couple more minutes.  Return the browned meat to the pan along with a can of tomato sauce, (more or less depending on the amount of meat and vegetables).  Simmer over low heat until most of the sauce has been absorbed.  Taste along the way and add more seasonings if necessary.  When liquid has been absorbed add a bit of chopped cilantro just before serving if desired.  Serve with hard or soft taco shells, iceberg lettuce strips, grated cheese, fresh diced tomatoes, black olives, avocadoes, salsa, etc.   Trust me, your kids will love them as much, if not more than the from the packet variety.

Tips from the Cutting Board

No need to for extra gadgets in the kitchen -- if you're struggling with a too tight screw off lid try donning a pair of kitchen gloves to give you some leverage.

The Nasty Bits

Like some of the dishes he loves, Anthony Bourdain himself is somewhat of an acquired taste, however I am a fan of all of his books and television shows.  In The Nasty Bits Bourdain combines two of my favorite things -- the culinary world and short essays.  In typical fashion, Bourdain pulls no punches and gives us a glimpse of the underbelly of the culinary world rarely shared with outsiders.  If there were a gossip magazine for foodies, a kitchen "rag" if you will, Bourdain would be the editor in chief, as he spares no one in this collection of celebrity skewering and culinary gossip, no matter how famous or revered in the new world order of celebrity chefs and their ilk his subjects may be.  Of course the irony is that Bourdain himself is a cog in that very machine, but so far he seems not to have lost himself in the hype and hoopla of the chef as rock star/tv personality world.

This is a great book to keep on your nightstand or in your briefcase for those times when you find yourself with twenty or thirty minutes to while away.  Each essay is a story in and of itself and is a welcome respite from the news or events of the day.  As the saying goes, truth is stranger, (and often more interesting), than fiction, and Bourdain has a constant stream of quirky characters and outlandish storylines at his disposal in the culinary world and he does not waste his resources. 

The New Backyard Burger

It wouldn't be Memorial Day weekend if we didn't mention some backyard barbeque grub, now would it? Everyone loves a good burger to kick off the summer, but in this time of healthier living many of us are also trying to cut back on our beef consumption so here is my attempt to offer up a "new and improved", (and extremely uncomplicated), backyard barbeque menu. 

Let's start with the centerpiece of any good grilling session, the burger.  I like to use dark ground turkey meat as a substitute for beef, but let's face it, even the dark turkey meat can be a little dry, so I think it's necessary to boost the flavor and moisture level.  Bring in the Chipotle Burger...

Chipotle Burger

Ground Dark Turkey (about 1/4 lb for each burger)
Chipotle Chilies (canned in adobo sauce, chopped)
Red Onion (chopped)
Salt & Pepper to taste

Start with about 1/2 chipotle, chopped fine, for each pound of turkey.  Canned chipotles are usually found in the ethnic or Hispanic food aisle of most grocery stores and can be stored in an airtight container in the refrigerator for several months.  They are quite hot, as in spicy, so it's better to experiment and add more next time if you find there isn't enough "heat" for you.  Using the seeds will also increase the heat factor as will adding some of the sauce.  I don't usually use the seeds, but I do like to add a little sauce for both flavor and moisture.  Chop the red onion, (a fresher onion will add a little moisture as well), amount dependent on your preference.  In a bowl combine all of the ingredients and mix with your hands just until combined - don't overmix.

Divide and shape into patties and grill for a few minutes on each side, remembering that turkey burgers cannot be served "rare".  Serve with your favorite buns and garnishes such as lettuce, provolone or cheddar cheese, avocadoes, etc. 

Grilled corn on the cob makes the perfect side dish as do chips, guacamole, and salsa.  Other great alternatives are an avocado corn relish, black beans, or even the quiona salad posted earlier. 

Tips from The Cutting Board

When adding fresh herbs such as tarragon, basil, or dill to cooking wait until the last few minutes of cooking time to maintain the fresh, clean flavor of the herbs.