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Definition: Mince

partysugar — Tue, 30 Jan 2007 14:43:21 -0800

Mince:

1. To cut food into very small pieces. Usually 1/8-inch or less. Much finer than chopping, minced food is in the form of tiny cubes or bits, it is a step above being crushed.

2. When referring to meat, mince is a product made of beef finely chopped by a meat grinder (more commonly known as hamburger meat or ground beef).

Monday's Leftovers: Thai Beef With Coconut Rice

YumSugar — Mon, 02 Nov 2009 09:15:44 -0800

Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but - inspired by my recent successes - I'm going to continue my pattern of preparing Asian foods at home.

Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles. Complement the fiery protein with a soothing side of milky coconut rice. The result, which is healthier and cheaper than takeout, after the break.

North Korea Opens First Fast-Food Burger Joint - Well, Sort Of

YumSugar — Mon, 27 Jul 2009 12:50:00 -0700

North Korea doesn't merely have beef with the US government - it's also taken issue with America's most iconic food: the hamburger. Although the communist regime and its authoritarian leader, Kim Jong-Il, have long banned any cultural influences considered to be "US imperialist," the country opened its first-ever fast-food restaurant last month. The only thing that won't be served? Burgers.

At the Samtaeseong restaurant in Pyongyang, customers can get a "minced beef with bread sandwich," an order that bears an unmistakable resemblance to the American favorite. The item, which is priced at $1.70 - more than half the average North Korean's daily income - comes with kimchee, or spicy fermented cabbage. Diners can also order sandwiches made of minced fish or vegetables, waffles, and draft beer. In addition, the restaurant will soon serve hot dogs and croissants that have been given Korean names.

My guess is that opening night at Pyongyang's inaugural fast-food joint was probably the talk of the town, although - with the addition of unintentionally of-the-moment kimchee-topped hot dogs to the menu, I'm pretty sure the menu would draw just as much attention in a major US city. What do you make of the situation? Does the renaming of the hamburger seem reminiscent of the "freedom fries" controversy from several years ago? What do you think of North Korea making mincemeat of the hamburger?

Fast & Easy Dinner: Grilled Shrimp and Romaine

partysugar — Wed, 20 May 2009 06:50:45 -0700

One of my favorite tapas dishes to have in Spain is grilled lettuce drizzled with olive oil. I was excited when I found this recipe because it takes that concept and turns it into a complete meal by adding grilled shrimp and grated Parmesan cheese.

To make it more authentically Spanish, I'll toss minced garlic in with the oil that's used to coat the shrimp and romaine. Serve with crusty bread for mopping the sauce and a refreshing tinto de verano to drink. Want to come with me on an adventure to the Iberian Peninsula? Get the recipe and read more.

Grilled Shrimp and Romaine
From Better Homes and Gardens

Ingredients

1/4 cup olive oil
1/2 tsp. kosher salt or 1/4 tsp. salt
1 lb. fresh or frozen large shrimp, peeled and deveined
2 hearts of romaine lettuce, halved lengthwise
1/4 cup finely shredded Parmesan cheese
2 lemons
Olive oil
Kosher salt or salt and freshly ground black pepper

Directions

In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside.
On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.
For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad.

Serves 4.

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The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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Make Your Own Breadcrumbs

partysugar — Mon, 23 Mar 2009 03:30:56 -0700

Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs. However, I couldn't remember the last time I used them! Thus, I tossed them out and decided to experiment with bread and the food processor.

The texture was so light, crumbly, and crunchy that I've never returned to the premade kind. Once you learn the simple technique, you can jazz them up with all sorts - spices, finely grated cheese, nuts, minced herbs - of seasonings. To see how insanely easy it is to make your own breadcrumbs, read more.

Select a type of bread. White, wheat, sourdough, brioche - whatever you have on hand is fine. Tear several slices or a large chunk into small pieces. Generally speaking, 9 slices of white bread will make about 3 1/2 cups of breadcrumbs.
Toss the bread pieces into a food processor. Process until fine crumbs form.
Transfer to a dish and use according to the recipe.

Voila. Instant breadcrumbs! Making these is a great way to use up old bread. Have you ever made your own breadcrumbs?

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Fast & Easy Dinner: Tortilla Torta

partysugar — Fri, 20 Mar 2009 10:30:38 -0700

If you love enchiladas, you'll flip for this recipe. It takes all the classic chicken enchilada components and transforms them into layered dish-like lasagna.

Corn tortillas are covered with chicken, salsa, chilies, and cheese. A rotisserie chicken and purchased tomatillo salsa make it uncomplicated and quick to put together.

If you have them on hand, fresh tomatoes, chopped cilantro, and minced jalapenos are welcome additions to the dish. To look at the recipe - that both feeds and pleases a crowd - read more.

Tortilla Torta
From Real Simple

Ingredients

1 3 1/2- to 4-pound cooked chicken
1 16-ounce container plain yogurt
1 cup heavy cream
1 9-ounce package corn tortillas
1 16-ounce jar tomatillo salsa
2 4 1/2-ounce cans chopped chilies, drained
1 8-ounce package shredded Monterey Jack cheese

Directions

Heat oven to 375° F. Lightly coat a 9-inch-square or 10-by-7-inch baking dish with vegetable cooking spray.
Remove the chicken meat from the bones; coarsely chop.
Combine the yogurt and cream in a bowl.
Arrange a third of the tortillas in the baking dish and top with half the salsa, half the chicken, half the cream-yogurt mixture, 1 can of chilies, and a third of the cheese. Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Cover with the remaining tortillas and sprinkle with the remaining cheese.
Cover dish tightly with aluminum foil and bake 15 minutes. Remove foil and bake 10 minutes more or until bubbly and the cheese is browned. Let stand 10 minutes before serving.

Serves 8.

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Fast & Easy Dinner: Chicken Noodle Soup With Dill

partysugar — Wed, 07 Jan 2009 07:45:41 -0800

There is nothing quite as comforting as chicken soup: it's soothing, warming, and simply scrumptious. You don't need all day to make a pot of this restorative soup; this recipe comes together in under an hour.

Whole-wheat egg noodles make it a healthy variation, while minced ginger and dill add a delightful freshness. To check out the recipe for this classic soup, read more.

Chicken Noodle Soup With Dill
From Eating Well

Ingredients

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles (3 cups)
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

Directions

Bring broth to a boil in a Dutch oven.
Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Serves 6.

NUTRITION INFORMATION: Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrate; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (104% daily value).
1 Carbohydrate Serving

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In Season: Japanese Eggplant

YumSugar — Wed, 01 Oct 2008 03:00:11 -0700

The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October. To find out what to look for, read more.

Choose firm, dark-colored vegetables with smooth, shiny skin. They should be light for their size.
Select young eggplant varieties. The younger they are, the more tender they will be.
Avoid older eggplant, which will have a dull color and soft texture. The eggplant will take on a bitter flavor as it ages.
Avoid eggplant with bruised patches.
Store eggplant uncut and unwashed in a plastic bag in the cooler section of your refrigerator for up to a week. Beware that eggplant does not fare well in extremely cold settings.

Some preparation tips:

Soak eggplant in salted water before cooking to prevent them from turning brown.
Because eggplant is highly absorbent, add extra oil when stir-frying or frying eggplant.
Toss with garlic and oil in a stir-fry.
Sauté with garlic, ginger, sesame oil, soy sauce, and just a hint of sugar until soft.
Deep-fry and sprinkle with minced garlic and salt.
Use in place of globe eggplant in any dishes calling for eggplant - you won't have any of the bitterness.

What are your experiences, if any, with Japanese eggplant? I'd love to hear your preparation suggestions!

Fast & Easy Dinner: Barbecue-Sauced Burgers

partysugar — Fri, 04 Jul 2008 04:00:27 -0700

Happy 4th of July! Making a delicious all-American meal doesn't have to take all day: this juicy, grilled burger is ready in just twenty minutes. Instead of mixing the ground beef with minced vegetables, the meat is seasoned with a store bought horseradish mustard. The recipe tops the burger with white cheddar cheese, arugula, and red onion, but feel free to dress the pattie to your liking. To enjoy this classic dish tonight, read more.

Barbecue-Sauced Burgers
From Better Homes and Garden magazine

Ingredients

1 lb. lean ground beef
1 to 2 Tbsp. horseradish mustard
3 to 4 oz. white Cheddar cheese, sliced
4 hamburger buns, split and toasted
1/4 cup barbecue sauce
Arugula, tomato slices, and/or red onion slices (optional)

Directions

In a large bowl combine beef, horseradish mustard, and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties.
For charcoal grill, grill patties on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once.
Top burgers with cheese during the last 1 minute of grilling. For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.
Serve on buns with barbecue sauce. Add arugula, tomato and/or onions.

Serves 4.

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