Estimated read time: 3-4 minutes
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Bombay Sliders with Garlic Curry Sauce and Asian Slaw
24-Servings
Garlic Curry Sauce:
3/4 c. Mayonnaise
2-1/4 tsp. Curry Powder
1-1/2 Tbsp. Plain Yogurt
1-1/2 Tbsp. Ketchup
1 Clove Garlic, minced
Instructions:
Combine all ingredients and let sit at room temperature while you assemble the sliders.
Sliders:
3 lbs. Ground meat, 1 pound each ground lamb, beef and pork
6 tsp. curry powder
9 Tbsp. chopped cilantro
1/2 c. minced green onions
4 Tbsp. grated ginger
4 tsp. cumin
2 tsp. chili powder or Hungarian hot paprika
2 tsp. salt
24 soft rolls of your choice
Extra Virgin Olive Oil - for brushing on rolls for grilling
Instructions:
Combine all ingredients, except rolls and oil, being careful not to over mix and form into sliders just larger than the rolls you will be putting them on. Grill to desired doneness, set aside, oil rolls place on grill to toast.
Asian Slaw:
1 head Napa cabbage, thinly sliced
4 carrots, grated
1 bunch green onions, sliced thinly on the bias
1-1/2 c. Daikon radish, julienned
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup sesame oil
2 tablespoons almond butter
2 tablespoons apple cider vinegar
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds
1-2 tablespoons shichimi togarashi (Japanese 7-spice blend), or red chili flakes
Salt and sugar to taste
Instructions: Combine all ingredients in a large bowl.
Season with salt and sugar to taste. Serve the slaw on the sliders or as a side.
Chile Rubbed Grilled Shrimp with Avocado Mango and Corn Salsa
Chile Rubbed Grilled Shrimp:
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
Directions:
Whisk all marinade ingredients in a bowl large enough to hold the shrimp, add shrimp and marinate for 30-60 minutes. Grill over medium heat until cooked through about 2 minutes per side.
Avocado, Mango and Corn Salsa:
1 ripe avocado, cut into 1/4-inch dice
1 ripe mango, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper
Directions:
Mix all salsa ingredients in a bowl. Divide into martini glasses and hang grilled shrimp around the edge, garnish with cilantro leaves.
Turkey, Corn and Hominy Stew
Serves 6
Ingredients:
2 Tablespoons olive oil
1 pound ground turkey
Salt and freshly ground pepper
1 yellow onion, chopped
3 garlic cloves, minced
4 green onions, minced
1/2 cup green salsa (hot or mild)
1 (28-ounce) can white hominy
1 (14-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 1/2 cups corn kernels (about 2 ears of corn)
1/2 cup chopped fresh cilantro
Instructions:
In a large pot over medium heat, warm the oil. Add the turkey, season with salt and pepper, and cook until no longer pink, about 7 minutes. Add the onion, garlic, and green onions and cook until onions are translucent and tender, about 5 minutes. Add the green salsa, hominy, tomatoes, broth, cinnamon, cumin, thyme and salt, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium, add the corn and cilantro and continue to cook, about 10 minutes.
