It was Food Network night at my house last night. Okay, not really...but both of these recipes came to me from the Food Network website. I am going to skip the usual "I hate Bobby Flay, but I am using his recipe anyway" excuses and just tell you that the onion ring recipe was his. Sigh. It was fantastic. Double Sigh. The Sloppy Joes recipe was fantastic as well, and it made me want to do some research and find some more Aarti Sequeria dishes to try out. The combo sounded a little strange, but it wasn't at all...it was freakin' delicious! This was not the most calorie conscience meal, but it was goooood! A green side salad did help ease some of my onion ring guilt.
Sloppy Bombay Joes
From: foodnetwork.com/Aarti Sequeria, Aarti's Party, My House episode 2010
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water
3 to 4 tablespoons vegetable oil
Small handful shelled pistachios, about 1/4 cup
Small handful raisins, about 1/4 cup
1 teaspoon cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!
Buttermilk Onion Rings
From: Bobby Flay's Burgers, Fries, and Shakes ©2009 Crown Publishing Group
2 large Vidalia onions or other sweet onions (I ended up using 1 large white onion)
1 quart(s) peanut oil
2 cup(s) buttermilk
Kosher salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon(s) cayenne powder
1.Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.
2.Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
3.While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
4.Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.
I followed both recipes as-is and they turned out perfect!