The Talked About Recipe Thread and Fun in the Kitchen

[fischersd]

Was complaining to the wife how she keeps buying fresh ground pork whenever she's making something - ignoring the many packages in the freezer. So went looking for ground pork recipes.

I can heartily endorse this burger recipe (used the sriracha sauce recipe from a different site). Fantastic!

Juicy Ground Pork Burgers

Prep Time: 5 mins Cook Time: 10 mins Servings: 4



INGREDIENTS

½ C (52g) instant oats

or use plain breadcrumbs

2 tsp dried oregano

1 tsp garlic powder

1 tsp sea salt

1 tsp ground black pepper


1 pound ground pork

1 egg



Sriracha mayo burger sauce:


1/2 C mayonnaise

1/4 C ketchup

3 tsp Sriracha sauce

2 tsp dill pickle juice

1 tsp Worcestershire sauce

1 tsp soy sauce



Suggested toppings:

Sliced onions

Melted Monterey Jack cheese

Thickly sliced Beefsteak Tomato


DIRECTIONS

Make the burgers:

Combine all the dry ingredients first, then in a large bowl combine with the pork and egg and knead well to ensure uniformity.

Preheat a large skillet to medium heat. Spray or brush with olive oil. Carefully place the burgers on the skillet and cook about 4 minutes per side, or until fully cooked to an internal temperature of 160F.

Make the spicy sriracha mayo sauce:

Combine all the ingredients in a small bowl and mix well. Spread over toasted buns while assembling your burgers. This keeps well in the fridge for up to 4 days.


NOTES

Burger recipe came from: https://www.babaganosh.org/ground-pork-burgers/

Combined, the mixture came to 568g.

Usually I make 1/3 of a pound burgers - that works out to 151g each.

568 divided by 4 works out to 142g each - so much closer to the "norm"

Went looking for other sauce recipes as the original had ranges "to taste" - I prefer being precise.

Found this sauce:

Sriracha Fry Sauce

This French fry sauce is over-the-top delicious! It has a special Umami flavor that will knock your socks off. Use it for a special secret sauce for burgers and sandwiches too.

savorthebest.com

That looks a lot more savoury!

Sliced onion on top, then some slices of Monterey Jack
4 mins per side on medium heat - good caramelization and cooked all the way through! - but still juicy!!!

Used olive oil (was tempted to use bacon grease) - glad I didn't!

We got some fresh Scotch Bap's - baked this morning - at Save-On-Foods - they're super fresh. Awesome bread!

These were absolutely stellar!!!

 

[Alli]

Mostly for @Huntn , but anyone can enjoy this simple pot pie.



I started with a broasted chicken from Walmart. I'm sure any chicken will do. Pull it apart into bite-sized pieces and spread out at the bottom of a casserole pan. Pour on 1 cup milk and 1 cup chicken broth. Next you'll need a large bag of frozen veggies to layer on about an inch thick. No need to do any mixing or stirring. Finally, two bags of Bisquick - I used the cheese biscuits this time to give it the golden color. Mix with equal parts milk and broth until most of the lumps are out. You don't have to be too careful. Spoon it on top. Bake at 350° for 45 minutes. Enjoy!

 

[Huntn]

Mostly for @Huntn , but anyone can enjoy this simple pot pie.

View attachment 34063

I started with a broasted chicken from Walmart. I'm sure any chicken will do. Pull it apart into bite-sized pieces and spread out at the bottom of a casserole pan. Pour on 1 cup milk and 1 cup chicken broth. Next you'll need a large bag of frozen veggies to layer on about an inch thick. No need to do any mixing or stirring. Finally, two bags of Bisquick - I used the cheese biscuits this time to give it the golden color. Mix with equal parts milk and broth until most of the lumps are out. You don't have to be too careful. Spoon it on top. Bake at 350° for 45 minutes. Enjoy!

Thanks!

 

[Huntn]

Pasta Fagoili (28Apr25 Tucci Recipe Copy, no meat)

https://www.allrecipes.com/stanley-tucci-easy-shortcut-pasta-fagioli-soup-recipe-8721804

Not the first Pasta Fagoili recipe I've posted but by virtue of it's simplicity and taste, it's a winner! I'l probably be making this in the future vs the Olive Garden Copy I posted earlier. The Red Wine Vinegar adds an amazing component to the taste. No Picture, I'll try to remember next time.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Tips
1: Buy good marinara. Since this is one of the biggest flavor boosters of the dish, I recommend buying a marinara sauce you love. Choose one that’s simple when it comes to ingredients. A basic marinara sauce is all you need.

Tip 2: Cook the pasta separately. Tucci smartly keeps the cooked pasta and soup separate until serving. Adding the cooked pasta to the soup would only cook it more, causing it to swell and soften and soak up all of the soup liquid. In other words, it would leave you with an unappetizing pasta dish. Keeping things separate also allows everyone to choose how much pasta they’d like. If there are leftovers, store them separately too. You’ll be glad you did.

Tip 3: Add a rind. Tucci’s original recipe doesn’t call for a Parmesan rind, but it’s my secret for any soup since it adds a perfect touch of saltiness and umami. Let it sit in the soup while it’s cooking and pull it out just before serving.

Ingredients:

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed
• 3 cups low-sodium chicken broth or vegetable broth
• 2 1/2 cups (about one 24-ounce jar) marinara sauce
• 1 Parmesan rind plus 1/2 cup grated Parmesan for serving
• 6 cups stemmed, chopped Tuscan kale (I used Texas Kale )
• 1 pound small pasta, such as ditalini
• 1 tablespoon red wine vinegar
• salt and black pepper, to taste
• crushed red pepper, to taste

Instructions:

• Heat oil in a large pot set over medium-low heat. Add onion and garlic and cook, stirring often, until onion and garlic are softened, about 8 minutes.
• Add beans, broth, marinara, and Parmesan rind. Increase heat to a simmer and cook, stirring often, for 15 minutes.
• Meanwhile, bring 2 quarts of water to a boil in a large pot. Season with 2 teaspoons salt. Add kale and cook until tender, about 3 minutes. Use tongs to transfer kale to the soup, reserving blanching water. Return water to a boil, add pasta, and cook following package directions. Drain pasta and portion among serving bowls.
• Stir vinegar into the soup and season to taste with salt and pepper then ladle over pasta. Garnish with grated Parmesan and crushed red pepper, if using
• Adapted from Stanley Tucci’s Pasta Fagioli recipe.

 

[Huntn]

Risotto with Butternut Squash, Lobster, and Sage
(The Tucci Cookbook, Serves 4-6))

The squash breaks down during cooking and you end up with a creamy delicious rice dish! Two tablespoons of Brandy has quite a pleasant effect. Other than boiled rice with butter, this is the most delicious, exotic rice dish I've ever tasted. Lobster is not required, but it's lobster! See variations section. I found that dicing the squash into 1/4" pieces was a chore, but fortunately I have one of these dicing gismos with an approx 1/4" grid of blades about 4" by 4" where you cut the squash 1/4' thick and then place it on the grid, and close the top to press it through the blades.

Suggestions: Serve this with with a green salad, loaf of bread, and dry white wine.

Wine Pairing: Medium or Full White

Variations:

• Whole lobster tails can be used with this recipe, but you’ll need 1.5 lbs in the shell.
• Seafood Substitute: Shrimp or Crab.
• An additional 1/4 Lb chopped Butternut Squash can be substituted for the Pumpkin Puree.
• Parmesan cheese as a garnish.

Ingredients

• 6 Cups Chicken or Vegetable Broth
• 1/2 Cup Canned Pumpkin Puree
• 3 Tbs Olive Oil
• 1/2 Cup diced onion
• 1 Lb butternut squash, peeled, seeded, and diced into 1/4” cubes (about 3 cups)
• 2 Cup Arborio Rice
• 1 Tsp chopped fresh Sage Leaves
• 1/2 Lb cooked Lobster Meat, cut into small bite-size pieces (about 1 Cup)
• Kosher Salt and freshly ground Black Pepper.
• 2 Tbs Brandy or Cognac
• 1 Tbs chopped fresh Italian, flat leafed Parsley
• 2 Tbs Butter

Instructions

• In Large Saucepan, whisk the Chicken broth and Pumpkin puree. Bring to a boil, reduce heat to Medium-low and leave the broth at a gentle simmer.
• In large high sided saute pan, wam 1 Tbs of Olive Oil over medium heat. Stir in Onions and cook until softened but not browned, about 5 min.
  • Stir in the Squash and cook to flavor with the Onions, about 2 min.
  • Stir in the Rice, Sage, and 2 Cups of simmering broth.
  • Bring to a Boil, stirring frequently, then reduce the heat to a simmer.
• When Rice has absorbed the liquid, add half the Lobster Meat, an 1/2 Cup of the simmering broth. Stir the Rice until the liquid is absorbed.
  • Continuing adding the remaining broth, 1/2 Cup at a time, stirring after each addition, and allowing the Rice to absorb the liquid before adding more.
  • After 15min taste a grain of rice, it should have a slight resistence to the bite. If it seems to hard, add more broth, and continue cooking for another minute or two. (Note: I’m not sure if the intent is to maybe not use all of the Chicken Broth/Pumkin, but I cooked it until all of the broth was added and the rice was fine,)
  • After the Rice has absorbed the last of the broth, add the remaining lobster. Remove from the heat.
• Season with Salt and Pepper.
• Stir in Brandy, Parsley, Butter and remaining 2 Tbs of Olive Oil. Whip with a wooden spoon to bring out the creaminess of the rice and to incorporate all the ingredients.
• Cover and allow to rest for 5 minutes before serving.

 

[Katbel]

@Huntn : I see another Tucci's fan
Have you watched 'Stanley Tucci: Searching for Italy'?
During Covid was our trip back to Italy
Our favorite episodes were Campania-Naples, Tuscany and Rome and Veneto and Lombardia ..

 

[Huntn]

@Huntn : I see another Tucci's fan
Have you watched 'Stanley Tucci: Searching for Italy'?
During Covid was our trip back to Italy
Our favorite episodes were Campania-Naples, Tuscany and Rome and Veneto and Lombardia ..

My wife has, I have not. I am a fan of his recipes though. She's on Facebook and posted good comments about his recipes on his Facebook page, and the next thing she knows someone who may or may not be Tucci, friended her with the name and official indicator from that specific site there, and they have messaged each other, but the real question in both of our minds, is it really him? He has not asked for anything, just talk about recipes and how she liked them and such.
I know here can be an issue with authenticity and people pretending to be celebrities. She is a Great Aunt of who maybe is the most famous of US Football players at this point (not going to say a name), who she has never met, other side of the family, but she contacted him on Facebook just a friendly hello, including family references, and what she got back was definitely suspicious.

 

[Huntn]

Tortellini in Garlic Butter Sauce
https://www.culinaryhill.com/cheese-tortellini-in-garlic-basil-sauce/

Spinach Tortellini and grilled pork chops.

Notes

• Cook Time: 15 minutes (not counting the pork chops if you include those.)
• Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
• This is treated as a main course, side dish, or appetizer. I made it as a side with grilled pork chops. I was impressed with how much flavor you get out of chicken broth, garlic, butter, and Basil.
• The dish online is described as cheese tortellini, and my guess you can use any kind you want. I used Spinach tortellini.
• Flour can be used instead of Corn Starch, but it takes an extra 3-4 minutes to get the sauce thick.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Tortelloni vs tortellini- tortelloni is larger of the same thing.
• Tortellini cooking times: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.

Variations:

• Mushrooms: To add fresh mushrooms to the dish, first cook them down in olive oil with a little salt to encouraging sweating. Then, proceed with sautéing the garlic and basil. Your choice is to set the mushrooms aside and then continue sautéing the garlic and basil in this pan. Or if you opt to keep, the mushrooms in the pan, I’d make a space in the center of the pan to sauté the garlic and basic for the 2min.
• More mix-ins: To make the tortellini a fuller meal, stir in cooked shrimp, prosciutto, crispy bacon, or veggies like blanched broccoli, red bell pepper, olives, or artichokes. Consider choosing different textures (some soft, some crunchy).

Ingredients

• 32 ounces chicken broth or vegetable broth, divided 2.5 Cups, 1.5 Cups.
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen cheese tortellini or your preference, mushroom, spinach, etc.
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1/4 cup freshly grated Parmesan cheese for garnish
• Fresh Basil chiffonade, for garnish, optional

Instructions

• If you use the variation to include mushrooms, saute them them first in Butter or Olive oil.
• Set aside 1 ½ cups of Broth in a small bowl and whisk the Cornstarch into it. Heat the remaining 2 1/2 cups broth in a saucepan/pot until boiling.
• Add tortellini and cook until the tortellini floats to the top of the water and the internal temperature of a tortellini is 165 degrees (see package instructions). Gently drain and set aside.
• In a non-stick skillet, melt the Butter over medium heat until it foams. Add the Garlic and dried Basil and stir for 2 minutes to sauté the garlic. Then add the Broth and Cornstarch mixture and bring to a boil. Turn the heat down and simmer until the mixture thickens, only 1 or 2 minutes. If you used flour instead of cornstarch it might take 5-6 minutes.
• If you sautéed mushrooms, add them to the sauce.
• Stir in the al dente tortellini into the saucepan with the garlic butter mixture to coat every piece.
• Garnish with fresh basil or parsley and Parmesan cheese. It’s ready to serve.