Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.
Saute the seitan with onions, garlic, ginger and a little loose green tea. Add the broth and cilantro, simmer about 20 minutes.
Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!
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Ever go to that fancy restaurant and have one of those $12 burgers, only to go home dissatisfied? Well, I have. Lets see what we can do at home for less than 1/2 the cost.
Pretty hard to make a great burger from anything less than a great steak. This is a dry-aged top sirloin, about 7oz. That’s a wedge of Lancashire Blacksticks Blue cheese, tomato on-the-vine, red onion, Yukon gold potatoes, fresh rosemary, sweet corn, a wheat Kaiser roll, some of the peppers that we put up last week, thyme, pepper, sea salt and worcestershire without anchovies.
Grind the well-chilled meat and add thyme, pepper, sea salt and a little worcestershire. Form the burger and set aside.
Get the potatoes going with rosemary and garlic. Add the corn and peppers, season with chile powder and cilantro. Meanwhile, check you burger for your desired degree of doneness. Assemble, plate and feast.
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Its the middle of the week in a still-too-hot Texas September. I really don’t feel like cooking tonight, but that doesn’t mean I don’t want to eat!
Here’s a lighter interpretation of a brunch classic ..
Toasted English muffin spread with neufchatel and topped with slivered onions, piles of applewood smoked salmon and fresh tomatoes, seasoned with sea salt, freshly gound pepper and a pinch of herbs de provence.
All the flavor of a bagel-and-a-shmear from the deli, at half the cost (and half the calories). Yum.
