Tag: How to make
Corned Beef Hash
Corned Beef Hash
Once you make corned beef hash from scratch, you’ll never make the canned variety again. If you happen to have any leftover corned beef, this is a great and easy way to utilize it. I like to add carrots and green pepper to the hash to add another dimension of flavor. Plus it gives the hash nice color. No corned beef hash is complete without being topped with a couple fried eggs.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 2 medium potatoes cut into 1/2” cubes
- 1 large carrot cut into 1/2” cubes
- 1 small green bell pepper cut into 1/2” pieces
- 6 garlic cloves minced
- 3 green onions chopped
- 12 oz corned beef cut into 1/2” cubes
- cracked black pepper to taste
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Add in the potatoes, onions, carrots, and bell pepper. Cook for 8 minutes until the potatoes and carrots are almost cooked through.
- Add in the garlic, green onions, and corned beef. Cook for 5 minutes. Season with cracked black pepper.
Bison Bluecy Burger
Bison Bluecy Burger
If you aren’t from MN, you might not know that this is the home of the juicy lucy. This is my twist on the cheese filled burger, only using ground bison and blue cheese. The grated onion in the burger keeps the bison moist, since this burger will need to be cooked through for the cheese to melt. There’s no such thing as a medium-rare juicy lucy. The burger is topped with caramelized shallots and peppered mayo.
Equipment
- parchment paper
Ingredients
- 1 lb ground bison
- 3 tbsp onion grated
- 1/2 tsp salt
- 1/2 tsp black pepper plus more
- 1/2 cup blue cheese crumbles
- brioche buns toasted
- 2 tbsp olive oil
- 2 shallots thinly sliced
- mayonnaise
- bread and butter pickles
Instructions
- Mix together the ground bison, grated onion, salt, and pepper.
- Form into 4 – 1/4lb balls.
- Flatten each of the balls on a square piece of parchment paper.
- Take a 1/4 cup of blue cheese and place it in the very center of the patty.
- Take another flattened patty and place over the top. Crimp and seal the edges of the burger.
- Heat up 1 tbsp of olive oil on a sauté pan over medium high heat. Place the bluecy on the pan. Cook for 5 minutes.
- Flip the burger. Place a cover on the pan and cook for 5 more minutes.
- While the burger is cooking, heat up the other tbsp of olive oil in a small skillet over medium heat. Add in the shallots.
- Saite for 5-6 minutes until caramelized.
Black Hummus
Black Hummus
This hummus recipe is almost the same as a traditional Lebanese hummus, except the garbanzos and tahini are replaced with black beans and black tahini. The darkness has taken over. To be honest, I accidentally bought black tahini instead of Chinese black sesame paste when I was making ice cream. I didn’t want to waste it. So now I have black hummus; which turned out extremely good. The black tahini has a nuttier flavor than regular tahini. Sprinkling sumac over the top of the black hummus gives it a nice lemon aftertaste.
Equipment
- food processor
Ingredients
- 1 can black beans drained
- 2/3 cup black tahini
- 4 garlic cloves
- 1/4 cup olive oil
- 2 lemons juiced
- 1 tsp ground cumin
- 1 tsp salt
Garnish
- olive oil
- 1 tbsp sumac
Instructions
- Place all of the ingredients in a food processor.
- Pulse until smooth.
