Page 32 – Ottawa Jewish Bulletin – June 16, 2008
Summertime and the grilling is easy Made with Love Cindy Feingold
Turkey Burgers This recipe comes from Chef Jeff O’Neill in Florida. Major Grey’s Chutney is the secret ingredient in these burgers. It is available in some supermarkets in the Thai and Chinese condiment sections. I found it at Your Independent Grocer in Smiths Falls. If you can’t find it, any mango chutney would be a fine substitute. Major Grey’s is already puréed. If your mango chutney is chunky, just be sure to purée it first. This recipe makes eight burgers. If you need less, I suggest making the whole batch and freezing the uncooked ones to use another day. I would barbecue them frozen and just increase the grilling time by an additional seven to nine minutes. Makes 8 Burgers 1/4 cup green onions (white part only), thinly sliced 1/2 cup celery, finely chopped 3 Granny Smith apples, peeled and diced 1/8 cup canola oil 4 pounds ground turkey breast 2 tablespoons salt 1 tablespoons black pepper 2 teaspoons Chipotle Tabasco 1 lemon, juice and grated zest 1/2 bunch parsley, finely chopped 1/4 cup Major Grey’s Chutney Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for at least two hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for seven minutes until meat is thoroughly cooked. Let sit for five minutes before serving. Serve burgers on toasted wholegrain buns with mayo and pickles.
Roger and I kicked off summer on Victoria Day weekend at the cottage. It was the first time in 18 years that we spent the Victoria Day weekend without our kids at the cottage. Nicky was away camping in the Yukon. Jamie was on a school trip to Washington and Jenna decided she did not want to be the main focus of both parents for an entire weekend. So she stayed in the city with friends. Although the weekend was cold and wet, I was not deterred. I put on my rain poncho and went outside to barbecue anyway. I made turkey burgers on Sunday night. Because turkey is so lean, burgers made with ground turkey are usually dry. The trick to juicy turkey burgers is to put moist ingredients into the mix. As the burgers cook, these wet ingredients release their moisture into the burgers and keep the whole thing from getting too dry. I watched Chef Jeff O’Neill make these on Oprah’s Best of Summer episode and was intrigued. He added sautéed apples, green onions and celery to the burgers. For an extra flavour kick, he also added mango chutney and Chipotle Tabasco. These turkey burgers are delicious. I served them with roasted spiced sweet potato wedges and coleslaw. The final recipe is for spice rubbed rib steaks. Make sure
Roasted Spiced Sweet Potato Wedges This recipe comes from the January 2002 issue of Gourmet magazine. Serves 4-6 1 teaspoon coriander seeds 1/2 teaspoon fennel seeds 1/2 teaspoon dried oregano 1/4 teaspoon dried hot red pepper flakes (or more if you like it spicier) 1 teaspoon kosher salt 2 pounds medium sweet potatoes, washed and peeled (or leave the peel on for more fiber) 3 tablespoons vegetable oil Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir spices and salt together. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
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you ask the butcher to cut the steaks at least one-and-a-half inches thick. One of these gargantuan steaks will feed two people. It is worthwhile investing in a separate coffee grinder just for doing spices, as the flavour and odour will transfer to coffee. You can pick up an inexpensive coffee grinder (under $30) just for this purpose. I use it all summer to prepare spice rubs for grilling meat and chicken and roasting vegetables.
Spiced Rubbed Rib Steaks The best way to gauge the doneness of your steak is to use an instant-read thermometer. It should be inserted horizontally from the edge into the centre of the steak so that most of the thermometer is inserted into the steak. This spice rub recipe comes from Cook’s Illustrated Magazine’s November 2006 issue. Serves 4 2 rib steaks, each cut 1.5 inches thick 1 tablespoon black peppercorns 1 tablespoon white peppercorns 1 1/2 teaspoons coriander seed 1 1/2 teaspoons cumin seed 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cinnamon In a small skillet, set over medium heat, toast peppercorns, coriander and cumin seeds for about five minutes, until just beginning to smell fragrant. In a coffee/spice grinder, grind toasted peppercorns, cumin and coriander seeds, red pepper flakes and cinnamon to a fine powder. Sprinkle 1 1/2 teaspoons spice powder over each rib steak. Gently massage mixture into steak to make sure it adheres. Turn steaks over and repeat on second side. Refrigerate steaks for at least 1 hour before grilling to allow flavours to penetrate meat. Preheat gas grill on high for 10 minutes. Grill steaks, uncovered over high heat for about four minutes per side. Turn the heat down to low and cover grill and continue cooking until steaks are done to your liking. For rare, cook an additional six minutes (120 degrees on an instant-read thermometer), for mediumrare cook an additional seven or eight minutes (130 degrees) and for medium cook about another eight to nine minutes (135 degrees). Let steaks rest for five minutes, and then cut meat off bone and slice steaks crosswise into one-third-inch thick slices.
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