Tuesday, April 19, 2011

Pork Burgers & Fish Tacos (note: they don't go together)

My 2 favorite recipes for this week are below. Also, if you haven't seen it yet, Jamie Oliver's Food Revolution is on tonight. I missed last week's season opener, but watched last season. Very enlightening to learn what's in the school lunches. I'm so glad he's trying to make a difference!

Pork Burgers
(sounds odd, but we LOVE them & so has everyone who has had them at our house!)
BBQ Sauce (If you don't have time to make the sauce, Jack's Stack Original works well. If you do make the sauce, you'll have plenty left over for other uses or for the next time.):
2 T butter
1/2 chopped onion
2 garlic cloves, minced
small can tomato sauce
1 T soy sauce
1/4 C coke
3 T Worcestershire
1/2 C cider vinegar
1/2 C brown sugar
1 T chili powder
1/2 t hot pepper sauce
Saute the onion in the butter, add garlic & cook another minute or so. Add everything else & simmer for a bit. (Detailed, I know.)

When the sauce cools:
The Burger:
1.5-2 pounds ground pork
1/4 C fresh breadcrumbs (I freeze the heels from homemade wheat bread & chop it in the food processor)
1/3 C of the BBQ sauce (as mentioned, use Jack's Stack if you don't have time for the sauce)
salt & pepper
Make the patties & grill approx. 6 minutes per side.

Coleslaw to top:
2 C cabbage
1/4 C carrot (optional)
2 t fresh lemon juice
3 T mayo or to taste
Kosher salt & pepper
(we have another recipe for slaw that I normally like better, but this one really goes best with the pork burgers)

I normally make roasted sweet potatoes to go with this. Chop them into cubes, coat with olive oil, salt, pepper & parmesan & bake 350 for 30 min or so, stirring once.

Fish Tacos
(Bare with me on this one--it's the hubby's recipe & he cooks out of his head. This is my attempt at getting it in ink. These are really good though!)
It's mainly about the sauces:
Mango Salsa:
1/4 C red onion
1 jalapeno
2 T cilantro
1 T lime juice

Chipotle Tartar Sauce:
2 T canned chipotle chiles
1 C mayo
1/4 C sweet pickle relish
1/4 C minced onion
Discard chile seeds. Blend in blender.

Marinade the fish filets 60-90 minutes & grill. We've used tilapia, mahi-mahi and orange ruffie (sp?).
lime juice (1/2 lime per filet or so)
1 jalapeno, seeded & chopped

Serve with corn tortillas (though since I don't like corn tortillas, I eat mine in flour tortillas) and chopped red cabbage. (tortilla, fish, cabbage, sauce)

Let me know how it goes if you try to make these. Enjoy!

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