Tag: main course
Cambodian Pork Omelette
Cambodian Pork Omelette
It is definitely an American thing to only eat omelettes for breakfast. But in every Asian culture, omelettes are looked at as a main course and are eaten at anytime of the day. This Cambodian pork omelette is the perfect combination of sweet, savory, and salty. The filling consists of ground pork, onions, green onions, and a small amount preserved cabbage; seasoned with mushroom soy sauce, sugar, and black pepper. Serve this omelette with steamed rice, cucumber, and tomatoes.
Ingredients
- 2 tbsp vegetable oil
- 1/4 large onion finely chopped
- 1 tbsp preserved cabbage
- 1/4 lb ground pork
- 2 tsp sugar
- 1/4 tsp black pepper
- 2 tsp mushroom dark soy sauce plus 1/2 tsp
- 3 large eggs beaten
- 1 green onion finely chopped
Garnish
- cilantro chopped
To Serve
- steamed rice
- cucumber thinly sliced
- tomato thinly sliced
Instructions
- Heat up 1 tbsp of vegetable oil in a nonstick sauté pan over medium high heat. Sauté the onion and preserved cabbage for a minute.
- Add in the ground pork and brown for 6-7 minutes until cooked through.
- Season the pork with the mushroom soy sauce, sugar, and black pepper. Cook for another minute and remove from the pan.
- Beat together the eggs and 1/2 tsp of mushroom soy sauce.
- Heat up the other tbsp of oil in the same nonstick pan over medium heat. Pour in the eggs. Let set for 2 minutes.
- Add the ground pork mixture down one side of the omelette. Top with green onion.
- Fold the other side over the pork.
Pueblo Posole
Pueblo Posole
The origin of posole can be traced back to the Aztecs of Tenochtitlan. It is said after a human’s heart was removed after ritual sacrifice, the rest of the body was chopped up and cooked with maize; eaten as an act of religious communion. After the Spanish conquest of Aztecs in 1521, cannibalism was banned. Pork became the protein of choice.Today, posole is a staple of indigenous Pueblo communities of Colorado, Utah, Arizona, and New Mexico. Pork shoulder gets stewed with chilies and hominy. The posole is served with fry bread and topped with a large variety of garnishes such as green onions, cilantro, chilies, radishes, avocado, just to name a few.
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into small pieces
- 4 cups water
- 4 dried chilies
- 1 tsp oregano
- 1 small onion finely chopped
- 6 garlic cloves minced
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- 3 cups hominy
- 2 tsp salt
- 1 tsp black pepper
Fry Bread
- 2 cups flour
- 1/2 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp vegetable oil plus more for frying
- 3/4 cup warm water
Garnishes
- green onions chopped
- cilantro chopped
- lime wedges
Instructions
- Simmer the pork, onions, and garlic with 4 cups of water in a large pot over medium heat for 90 minutes.
- Grind the dried chilies and cumin in a spice grinder.
- Add to the pork along with the hominy and the rest of the seasonings.
- Simmer for 30 more minutes.
Fry Bread
- Mix the ingredients together.
- Roll pieces out into flat discs. Poke a whole in the center with your finger.
- Heat up 1/2” deep of vegetable oil in a skillet over medium high heat. Carefully lay a disc of dough into the oil.
- Fry for 3 minutes a side.
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.
