July 2013 Menu

1.  Thai-Style Tuna Burgers from Better Homes and Gardens chosen by Sarah C.

2.  Pork Chops with Garlic and Wine from The Pioneer Woman blog

3.  Buttermilk Pie from The Hominy Grill Recipes

Bonus Recipe:  White Cheddar-Chive Pimiento Cheese from Southern Living

Just make what you can, when you can, during the month and then link your blog post to (or leave a comment on) the corresponding recipe post.

Happy cooking!

Thai-Style Tuna Burgers

Thai-Style Tuna Burgers from Better Homes and Gardens chosen by Sarah C.

Ingredients

• 1/3 cup mayonnaise with olive oil
• 2 teaspoons grated fresh ginger
• 2 eggs, beaten
• 1 cup panko (Japanese-style bread crumbs)
• 1 tablespoon fish sauce
• 1 teaspoon Asian chili sauce (Sriracha sauce)
• 2 5 ounce canswild albacore tuna or solid white albacore tuna in water*
• 1/4 cup very thinly sliced celery
• 1/4 cup chopped green onions
• 2 small ciabatta buns, halved and toasted
• 1/3 cup pea shoots or micro greens
• 2 miniature sweet peppers, thinly sliced

Directions

 

1. Preheat oven to 450 degrees F. In a small bowl combine mayonnaise and ginger; transfer 2 Tbsp. to a large bowl. Cover remaining mayonnaise mixture and chill. To the same large bowl add eggs, panko, fish sauce, and Asian chili sauce. Flake tuna and add to bowl. Add celery and green onion and stir. Let stand 10 minutes. With wet hands, shake tuna mixture into four 3/4-inch-thick patties.

2. Place tuna patties on a greased baking sheet. Bake 10 minutes or until done (160 degrees F).

3. To serve, spread ciabatta halves with remaining mayonnaise mixture. Add a tuna patty to bottom half of each bun, bottom side up. Top with pea shoots or micro-greens, thinly sliced peppers, and top buns. Makes 4 servings.

 

White Cheddar-Chive Pimiento Cheese

Bonus Recipe:  White Cheddar-Chive Pimiento Cheese from Southern Living

Pork Chops with Garlic and Wine

Pork Chops with Garlic and Wine from The Pioneer Woman blog

Buttermilk Pie

Buttermilk Pie from The Hominy Grill Recipes

Ingredients:

• 6 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs, separated
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 baked 9-inch deep-dish pie shell

Directions:

1.  Preheat oven to 350 degrees.  In a medium bowl, combine butter and sugar until sugar is completely incorporated.  Add egg yolks and mix well to combine.  Add flour, lemon juice, nutmeg, and salt.  With the mixer running, slowly add buttermilk.  Mix well and set aside.

2.  In another bowl, whip egg whites until they form soft peaks.  Pour a small amount of the buttermilk mixture into the whites.  Fold gently to combine.  Gently fold egg white mixture into remaining buttermilk mixture until just combined.  Pour custard into baked pie shell.

3.  Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes.  Cool on a rack and serve warm or at room temperature.