Tag: Fusion
Lamb Merguez Burger
Lamb Merguez Burger
What most people don’t know is that anytime you make sausage, you are left with extra bulk sausage that doesn’t get stuffed into casings. With the size of my small sausage stuffer, I get at least a 1/2lb. In an industrial stuffer, you’l get 1-1 1/2lbs. For me, it presents any opportunity to turn that extra bulk into a burger. While making some merguez sausage, I thought “why not a burger?” This lamb patty was topped with cucumber, grilled cherry tomato, harissa mayonnaise, on a toasted brioche bun. You could also cook the sausage crumbled and serve all of these ingredients in pita. Attached is also the recipe if you just want to make the burgers and weren’t planning on making sausage.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground lamb
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tsp paprika
- 3 garlic cloves minced
- 2 tbsp harissa
- brioche buns
Burger Toppings
- cucumber thinly sliced
- cherry tomato
Harissa Mayo
- 2 tbsp mayonnaise
- 1/2 tsp harissa
Instructions
- Mix together the burger ingredients.
- Form into 3 patties.
- Let your charcoal turn gray in the chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the patties directly over the charcoal.
- Grill for 5 minutes a side.
Burger Assembly
- Mix together the mayonnaise and harissa.
- Spread the harissa mayo on both sides of the bun. Place the cucumber slices on the bottom half of the bun.
- Place the patty on the cucumber slices, followed by the grilled cherry tomatoes.
Spicy Korean Fried Chicken Sandwich
Spicy Korean Fried Chicken Sandwich
There’s a big debate in this country I was born and raised in on who has the best fried chicken sandwich: Chick-Fil-A, KFC, Popeye’s, or McDonalds? And the answer is: Americans are idiots. The real answer is this spicy Korean fried chicken sandwich. Its twice the size and ultimately less expensive then these abominations to the word “sandwich.” It’s sort of a take on a Tennessee hot and spicy fried chicken, just with ingredients of Korean origin. This recipe takes a decent amount of prep work, all reasonably easy. Only 10 minutes of cooking time. But I can guarantee that this will be hands down the best chicken sandwich that you’ll ever eat.
Servings: 4 sandwiches
Ingredients
- 4 6 oz boneless skinless chicken breast
- 1 cup buttermilk
- 4 brioche or onion rolls toasted
- 4 slices mozzarella cheese
- vegetable oil for frying
Korean Fried Chicken Flour
- 2 cups flour
- 3/4 cup cornstarch
- 1 tbsp salt
- 1 1/2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp gochugaru pepper flakes or cayenne
- 1/2 tsp nutmeg
Korean Hot Sauce
- 4 tbsp gochugaru pepper flakes
- 4 tbsp sugar
- 3 tbsp soy sauce
- 1 tbsp chicken bouillon
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2/3 cup water
- 1/3 cup chili oil
Slaw
- 12 oz purple or green cabbage shredded
- 2 tbsp mayonnaise
- 2 tbsp sugar
- 2 tbsp vinegar
- 1 green onion chopped
- 1 pinch salt
Instructions
- Mix all of the slaw ingredients together. Set in the refrigerator until ready for use.
- Marinate the chicken in the buttermilk for at least 30 minutes; overnight is even better.
- Bring all of the Korean hot sauce ingredients to a boil in a small pot. Reduce the heat to medium low and simmer for 5 minutes until thickened. Set aside.
- Mix all of the Korean fried chicken flour ingredients together.
- Dredge the chicken in the flour on all sides. Shake off any excess flour. For extra crispy chicken, dip the chicken back in the buttermilk, then back into the flour.
- Heat up 1/2” of vegetable oil in a frying pan over medium high heat. Carefully lay the chicken into the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4-5 minutes on each side until crispy.
- Place the fried chicken into a bowl. Pour over the hot sauce to cover the chicken.
Sandwich Assembly
- Place a piece of chicken on the bottom half of a toasted roll. Top with a slice of mozzarella cheese.
- Place a big scoop of the slaw on top of the sandwich.
Pork Vindaloo Spare Ribs
Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
