"Choosing to be happy ends up changing the reality that we keep track of." ~ Seth Godin
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We wrapped up a week on Lake Superior where John finished a LEGO version of Frank Lloyd Wright's Robie House, and got back in time for our grandson's band concert. You haven't lived if you haven't experienced a first band concert of elementary students just starting to learn to play their instruments! I think the most fun part of the concert was watching all the parents taking pictures of their kids!
RECIPE OF THE WEEK
It seems appropriate to share this recipe as we finish our week on Bark Point, where it was first served to me last fall. It has wonderful, tender, juicy flavor… very unique with a little kick to it. I have been eating leftover burgers this week, and find myself craving them. Thank you, Jane, for the recipe from SYLVIA'S TABLE by Liz Neumark. We didn't eat them on buns, but I am sure they would be delicious that way as well.
TAMARIND TURKEY BURGERS
- 2 tablespoons canola oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon peeled and minced garlic
- 1/2 cup tamarind concentrate
- 1/2 cup honey
- 2 tablespoons Sriracha
- 1/4 cup water
- 2 tablespoons fresh lime juice
Heat the oil in a heavy medium saucepan over medium high heat. Add the ginger and garlic and saute for 2 minutes. Add the tamarind concentrate, honey, Sriracha and water and bring to a boil. Reduce the heat and simmer the mixture until it is thick enough to coat the back of a spoon and reduced to about 1 cup, stirring often, about 8 minutes. Let the glaze cool completely, then add lime juice.
- 1/2 cup mayonnaise
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground cumin
- 1 jalapeno with seeds, minced
- 2 teaspoons chopped fresh cilantro
- 4 teaspoons glaze
- 1/2 cup thinly sliced scallions/green onions, white and about 1 inch of green parts
- 2 1/2 pounds ground turkey, half dark and white preferred
- Buns and garnish of your choice
Mix together mayonnaise, ginger, salt, pepper, cumin, jalapeno, cilantro and 4 teaspoons of the glaze in a large bowl, then mix in the scallions. Add the ground turkey and mix it well but loosely with the mayonnaise mixture; do not overwork. Shape into 8 patties. Grill the rolls if desired. Grill the burgers until cooked through and a thermometer inserted into the center registers 160 degrees F, about 8 minutes on each side. Brush each burger with the remaining glaze and serve with garnishes of your choice… perhaps mayo spiked with a drop or two of Sriracha.