In light of my hubby’s upcoming birthday, I thought I’d share some a few of his recent favorite recipes for today’s post. My husband is definitely a carnivore, so it shouldn’t surprise you that 2 of these recipes are meat-centric. With the first recipe, it’s more surprising that I liked it so much. I’m not really a meatball or kebab type of person, but these aren’t your typical kebabs. The cashew/cherry filling gives them a little bit of crunch and sweetness that contrasts nicely with their meatiness and the creamy sauce. Another thing I loved about these was the combination of spices that are used to flavor the meat. Though it takes a little bit of time to form and cook these little nuggets, they really deliver in the form of delicious flavors and varied textures. There’s also a neat little trick in the recipe where you use baking soda in the meat as a binder; it’s nice to have an alternative to using eggs or breadcrumbs.
Beef Kebabs with a Surprise Center (from Food Network)
1 tsp. coriander seeds (Since I didn’t have a way to grind mine, I substituted an equal amount of already ground spices.)
1 tsp. cumin seeds
3 cloves crushed garlic
1 1/2 in. slice peeled, chopped ginger
1 lb. ground beef
4 tbsp. minced cilantro
1/2 tsp. garam masala
1/2 tsp. baking soda
2 tbsp. chopped dried cherries
2 tbsp. chopped cashews
2 tbsp. canola oil
1/2 c. yogurt
Juice of 1 lime
1. Toast the coriander and cumin seeds in a dry skillet over medium-high heat til they’re fragrant and slightly smoking. Grind into powder and place in a large bowl.
2. Grind the garlic and ginger into a paste; add to the spices.
3. To the spices, add the beef, 2 tbsp. cilantro, garam masala, baking soda, and 1 tsp. salt. Mix together til the meat is sticky, a few minutes. Let rest 30 minutes.
4. In a small bowl, mix together the cherries and cashews.
5. Once the meat has rested, divide it into 16 portions. Roll each portion into 2 inch sausage shapes. Make a long indentation in each kebab and stuff with 1/2 tsp. of the cherry/cashew mix. Pinch the meat together and roll to seal. Repeat with the remaining kebabs.
6. In a large skillet, heat the oil over medium-high heat til shimmering. Cook the kebabs, turning frequently, til browned all the way around and cooked through, 10-15 minutes.
7. For the sauce, combine the yogurt, 2 tbsp. cilantro, and juice of 1/2 the lime. Season the sauce with salt and pepper. Serve the kebabs drizzled the rest of the lime and garnished with the rest of the cilantro.
For our next meaty recipe, I’m sharing a burger recipe that I could have sworn I’d shared years ago. We’ve certainly been enjoying this for a while, and it’s high time that you get to enjoy it too. These are everything my husband wants in a burger: big, juicy, spicy, delicious, and topped with loads of bacon and cheese! These are also incredibly easy to make. You’re just adding a few spices into your meat, then cooking it like you would any other burger.
Chili Bacon Burger (from the Rachael Ray Show)
8 slices thick bacon (Peppered bacon is really incredible too.)
2 tbsp. extra-virgin olive oil
2 lb. ground sirloin
1 onion; 1/2 grated and 1/2 diced
1-2 cloves grated garlic
1 seeded, finely chopped jalapeno
2 tbsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
8 slices pepper jack
4 split kaiser rolls
1/2 c. chili sauce
1. Preheat the oven to 325 degrees. Arrange the bacon on a broiler pan and bake til crispy and cooked through, about 8 minutes. Let the bacon cool; turn the oven off and turn the broiler on.
2. Place a large skillet over medium-high heat and put in the oil. Combine the sirloin with the grated onion, garlic, jalapeno, and spices. Season with salt and pepper and mix together.
3. Score the meat into quarters and form each quarter into a large patty. Place in the skillet and cook to your desired doneness, about 6 minutes per side for medium. In the last 2 minutes of cooking, lay 2 pieces of cheese on top of each burger. Cover the pan til the cheese melts.
4. Toast the rolls under the broiler. Serve the burgers on the toasted buns and topped with the chili sauce, chopped onion, and 2 strips of bacon.
Though my hubby is a big meat-eater, that’s not to say that he doesn’t enjoy other things as well. As you can see in the above pictures, he’s willing to eat all sorts of veggies and sides. As long as there’s some meat next to it on the plate. 😉 He also enjoys the rewards of my baking. He’ll try just about anything, but he’s especially fond of chocolate chip cookies. These have some extras thrown in, but he was still mighty happy to chow down on them (I was too!). I love the combination of chewy oats, crunchy walnuts, and the balance of salty and sweet. The recipe said it makes 6 dozen, but with my larger cookie scoop, I only got 4 dozen.
Choco-Chip Oatmeal Cookies (unknown origin)
1 1/4 c. softened butter
3/4 c. brown sugar
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 c. quick or old-fashioned oats (I used quick.)
2 c. chocolate chips
3/4 c. chopped nuts (You could use any nuts, I just happened to have walnuts on hand.)
1. Preheat the oven to 375 degrees. In a large bowl, beat together the butter and sugars til light and fluffy. Beat in the egg and vanilla. In a small bowl, mix together the flour, baking soda, and salt til thoroughly blended. Gradually add the flour mix to the butter mixture. Stir in the oats, chocolate chips, and nuts.
2. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 9-11 minutes. Cool 1 minute on the pan, then remove to a wire rack to cool completely.
Those are some of my hubby’s favorites; what kind of things does your significant other like?