Friday, May 17, 2019

Flashback Friday - Savory Oatmeal

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This post originally appeared on on May 7, 2014.


I have never been a big fan of oatmeal. The snotty, somewhat gelatinous texture always turned me off. Fortunately, my mother never liked it, either, so she didn't force us kids to eat it. In fact, Cream of Wheat ruled in our house, at least until I hit school age. Because I usually had a hard time waking up in the morning, instant oatmeal was occasionally called into play to get me fed and out the door, pronto. (We tried instant Cream of Wheat, too, but that was like eating sawdust soaked in hot water. Truly horrible stuff. My mind can still conjure up the malevolent taste of the apple cinnamon flavor.)

I managed to go decades without ever touching oatmeal again, but when the spectre of high cholesterol loomed, I thought I'd give the stuff another chance. Mr Minx was also of the yay Cream of Wheat/nay oatmeal way of thinking, but he was willing to give it a try as well.

The snotty texture of oatmeal is due to the whole boiling and stirring technique of cooking. With those two elements eliminated, the stuff is actually quite palatable. Turns out, oatmeal just needs to rehydrate, and that can be done quite efficiently with the heat off. Just bring water to a boil, turn off the heat, and stir in the oats. Allow them to rest for 10 or 15 minutes and they will absorb all of the water without getting slimy.

I first tried savory oatmeal at Blue Grass Tavern. It was served as an accompaniment to a sausage-stuffed quail topped with a poached egg and hot sauce. A riff on breakfast, if you will. I liked it, but wasn't sure if I should try it at home. But I realized I was getting tired of the usual weekend breakfast of either oatmeal with Nutella or oatmeal with maple syrup. Out went the sweet stuff and in went some cheese and hot sauce. The usual pat of butter was replaced with a spoonful of bacon fat. And it was delicious.

Savory Oatmeal

1/2 cup old fashioned rolled oats
1 teaspoon bacon fat or butter
1 heaping tablespoon grated cheese
salt and freshly ground black pepper
Splash milk

Place 1 cup of water in a saucepot and bring to a boil. Turn off heat and stir in oats. Cover pot and walk away for about 10 minutes. If the oats haven't absorbed all the water after that time, give them another few minutes.

While oats are "cooking," place bacon fat or butter and cheese in a bowl. Top with hot oats and stir well. Season with sriracha, salt, and pepper to taste, and add a bit of milk to the bowl to loosen the texture a bit.

Serves 1

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Monday, May 13, 2019

What's Your Beef?

What’s Your Beef in the kitchen?! Throughout May, in celebration of National Beef Month, join our friends at Keystone Meats as they invite fans from all over the U.S. to vote daily on their biggest kitchen problem. Keystone is ready and willing to solve it with recipe-ready, all-natural beef. When you vote, you will be entered to win a year’s supply of Keystone Meats!

If you’ve got a beef in the kitchen, tell us about it! After years of headaches, vote on your biggest kitchen beef and you could win!

My personal beef: cooking in the summertime. I want to eat flavorful meals that come from my own kitchen, but don't require a lot of cooking. This means we default to cold things, like salads, sandwiches, and gazpacho. But with Keystone products, all of the heavy lifting has been done for us--we just need to embellish the meat. (No, that's not a euphemism.) Take this relatively lazy bibimbap. It involved making a sauce, warming the meat in said sauce, and serving it over rice with some veg. We have a rice cooker, so that part was a no-brainer, but if you don't, I won't tell if you buy pre-cooked microwave rice, or use leftovers from Chinese carry-out. In any case, none of it heated up the kitchen, and we had a super tasty dish that was both hearty and light in not a lot of time.

Easy Bibimbap
The sauce can be made a couple of days in advance. If you are only feeding 2 people, you can make half the sauce, or make the whole recipe and use it on something else, like roasted cauliflower or broccoli.

For the sauce:
1/2 cup gochujang (Korean hot pepper bean paste)
3 cloves of garlic, crushed or finely minced
1 teaspoon ground ginger
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons light brown sugar
3 green onions, both white and green parts chopped

To serve:
2 14.5-ounce cans Keystone All Natural Beef
Cooked rice
Sliced cucumber
Shredded carrot
Baby spinach
More chopped scallions for garnish
Sesame seeds for garnish

Combine sauce ingredients in a bowl and stir. If you're making it in advance, keep it in a lidded container in the fridge until ready to use.

Put the beef (with juices) in a saucepan with the sauce. Bring to a boil. Turn down the heat until about half the liquid has evaporated and is looking somewhat glossy. Remove from the heat.

Place a mound of rice in the bottom of a bowl (drizzle on some sesame oil, if you like). Top with a portion of the warm beef, and add piles of the cucumber, carrot, and spinach. Sprinkle on some scallions and sesame seeds and serve immediately.

To eat, mix everything up with your chopstick (or fork) and enjoy.

Makes 4-5 servings.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Friday, May 10, 2019

Flashback Friday - Thai Red Curry Chicken Burgers

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This post originally appeared on on May 2, 2014.


We have a ton of stuff on our freezer. Other than ice cream, I mean. There are several quarts of gumbo from Cajun Kate's, leftover pork shoulder from that 8-lb behemoth I cooked last month, half a roast duck from the Great Wall grocery store in Catonsville, a leg of lamb, pasta sauce, various types of sausages (chorizo, andouille, lap cheong, hot dogs), ground beef, a skirt steak, bags of nuts, yeast, coffee, and bread, and more. And this is one of those standard above-the-fridge freezer jobbies, not a big ol' chest freezer. (So don't believe me when I say we have nothing in the house to eat. What I really mean is that there's nothing that I feel like defrosting and cooking.)

There was a pound of ground chicken in there too. I can't remember why we bought it exactly, maybe to make some laab, but there it was, looking slightly freezer-burned, buried under a pile of other foodstuffs. I determined that if it was not indeed funky with freezer burn, I'd make chicken burgers with it. And not just chicken burgers, but Thai red curry chicken burgers. We had two open jars of Thai Kitchen red curry paste in the fridge, and I've been looking for a way to use the stuff up. We also had a partial jar of  Maesri "chilli paste with basil leaves" and a jar of sliced Kaffir lime leaves. I love that chilli paste stuff and have used it in a number of things over the years. As for the lime leaves--have you noticed how difficult they are to find in the supermarket? And when you do find them, you have to use them right away or they'll go bad? Then I found sliced ones in a jar at H-Mart. They're not quite as powerfully-flavored as fresh, but they'll do in a pinch. And I think their flavor is an essential match to red curry paste.

So...back to the burgers. Ground chicken can often be unpalatably dry, so I always add some chia seeds soaked in water to add moisture. The omega-3 boost doesn't hurt, either. The curry paste also helps to make the meat moist. In fact, the raw mixture will be very moist, so don't be anal about trying to get perfectly round patties. Refrigerate them for a while before cooking so the flavors meld and the patties firm up a bit.

These were a big hit. The burgers were not only moist, but also super flavorful. We ate them both on bread and as-is with a salad, using the special sauce as dressing.

Thai Red Curry Chicken Burgers

2 teaspoons chia seeds soaked in 1 tablespoon water
1 lb ground chicken
1 tablespoon coconut milk powder
4 teaspoons Thai Kitchen Red Curry Paste
2 teaspoons finely minced Kaffir lime leaves
Salt and pepper
2 tablespoons canola oil

Combine all ingredients in a bowl and mix well to incorporate the chia and curry paste. Form into patties, between 4-8, depending on the size of your rolls, number of guests, or appetite. Cover with plastic wrap and refrigerate for at least an hour so the flavors will meld.

Heat canola oil over medium-high heat in a large skillet. When hot, add the chicken patties. Cook for 4 minutes on the first side, then flip and cook an additional 3 minutes.

Serve with Special Sauce.

Special Sauce

3 tablespoons mayonnaise
1 Tablespoon Maesri Thai chilli sauce with basil
1/2 roasted red bell pepper, diced
2 scallions, white and green part, chopped

Combine all ingredients. Serve with Thai Red Curry Chicken Burgers.

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Monday, May 06, 2019

Cranberry-Blood Orange Limoncello Muffins

* The Fabrizia Blood Orange limoncello mentioned in this post has been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.  
Fabrizia Spirits sent me three bottles of limoncello last month. The stuff is so good, I've killed half of each bottle. But I'm not only drinking it - I'm cooking with it. This month, I've done a riff on the classic cranberry-orange muffin. Rather than use fresh cranberries, I've used dried ones plumped up in blood orange limoncello. The booze picks up a nice pink color from the cranberries, which in turn makes the glaze (made with the plumping liquid) pink-ish, too. And tasty.

Want the recipe? Here you go!

Cranberry-Blood Orange Limoncello Muffins

For the muffins:
1 cup dried cranberries
1/2 cup Fabrizia Blood Orange limoncello
1/2 cup softened unsalted butter
1/2 cup granulated sugar
1/4 cup packed light or dark brown sugar
2 large eggs
1/2 cup sour cream or plain yogurt
2 teaspoons vanilla extract
Zest of one large tangerine (Minneola) or the zest of 2 oranges
1 and 3/4 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk

For the glaze:
1 cup powdered sugar
3 Tablespoons reserved Fabrizia Blood Orange limoncello
1/4 cup sliced almonds, toasted

Combine dried cranberries and limoncello in a saucepan and bring to a boil. Turn off the heat, cover the pan, and allow the berries to macerate for 30 minutes. After 30 minutes, drain the berries and reserve the liquid.

Preheat oven to 425F.  Line two 6-count or one 12-count muffin pans with cupcake liners.

In a stand mixer, beat the butter on high until smooth. Add the sugars and beat for about 2 minutes. Add the eggs, sour cream, vanilla, and tangerine zest, beating until well combined, scraping the bowl as needed.

Stir together the dry ingredients in a separate bowl. Add to the wet ingredients and beat until just combined. Remove the mixer bowl from the stand and add 2 tablespoons of the reserved limoncello and the milk, stirring by hand with a wooden spoon until the batter is combined. Fold in the cranberries.

Spoon batter into muffin pans. Bake for 5 minutes, then reduce temperature to 350F. Bake for 16-18 minutes more, or until a toothpick inserted into the center comes out with a few moist crumbs.

Remove muffins from pan onto a cooling rack.

While muffins are cooling, combine the powdered sugar and 3 tablespoon of the reserved limoncello. (There will probably be a few tablepoons left over. Drink it - cook's treat.) Drizzle the glaze over the muffins, and immediately top with a few of the almonds.

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