Flashback Friday! Interesting Combo's!

Time for another Flashback. With Suzy from Kitchen Bouquet! and this flashback recipe originally came from Debbie at Mountain Breaths.

Kind of a strange combination tonight, Cold Sesame Noodles with grilled Tequila Burgers, but it was good. It was a beautiful day, and that would mean I can get a break from cooking and send out the Griller to grill! and so I did!





My version of Debbie's Tequila Burgers are actually a combination of two recipes. Took all of Debbie's recipe which on their own are great, but added some Pepperjack cheese and a jalapeño-cumin sauce from a Steven Raichlen recipe at Food & Wine online. It made one fantastic and spicy burger!





Mexican Burgers (Tequila Burgers)
from Debbie @ Mountain Breaths
Printable Recipe

1 lb ground beef
1 egg
1/2 cup finely chopped cilantro
1 jalapeno
1 medium onion, finely chopped
1 teaspoon salt
1 teaspoon Tequila
1/4 teaspoon fresh ground black pepper

sour dough bread

Top with:
sliced tomato
avocado
salsa
mustard

Finely chop onion, jalapeño and cilantro.

Combine beef, egg, cilantro, jalapeño, onion, salt, tequila and pepper in large bowl.

Divide into 4 patties.

Cut up the tomatoes and avocado and set aside for topping.

Grill burgers on each side for 4 minutes for medium doneness.

Toast bread lightly, if desired.

Top burger with avocado and tomato slices. Serve with salsa and mustard.

***I mixed in about six crumbled slices of Pepper Jack Cheese into the meat mixture with more Tequila and less cilantro. Shred some iceberg lettuce, sliced tomatoes, red onion, pepper jack cheese and top with the Jalapeno-Avocado Sauce for a perfectly perfect burger!


Jalapeño, Cumin and Avocado Sauce
adapted from this recipe from Food and Wine / Steve Raichlen
Printable Recipe

2 large fresh jalapeños, seeded and coarsely chopped
1/8 cup coarsely chopped cilantro (use more if you like it)
2 large garlic cloves, smashed
2 tablespoons fresh lime juice
2 tablespoons water (more or less to thin out the sauce!)
2 teaspoons ground cumin (more or less to taste)
1/2 of an avocado
kosher salt
fresh ground pepper

In a blender or food processor, combine the jalapeños and avocado with 1/8 cup of cilantro, garlic, lime juice, water, cumin and a generous pinch of salt and fresh ground pepper. Puree the sauce until smooth.

Combined the spicy burgers with a Stir-Fry. probably meant to be served hot, I served it sort of cold since it was like a cold sesame noodle dish. Ended up just warm. Not sure if it was meant to be served cold, and of course I got a late start, what else is new? So the sauce sort of came apart, the noodles were warm and it looked pretty ugly but it still tasted pretty good. Mexican and Asian, a trend? maybe not.

Stir-Fried Snow Peas with Soba
By Martha Rose Shulman – NY Times Online

1 tablespoon peanut butter (to taste)
1 tablespoon soy sauce
2 tablespoons white wine vinegar or seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
Salt and freshly ground pepper to taste
2 large garlic cloves, minced
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
1/2 cup chicken broth
2 tablespoons canola oil
1/2 pound snow peas, strings and stem ends removed
1 bunch scallions, white and light green parts only
8 ounces soba noodles, cooked
4 large radishes, trimmed, cut in half, and thinly sliced

Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.

Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds. Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes on top.

Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.

Here's the flashback, what I was shooting for...
Spicy Cold Soba Noodles
a really excellent recipe, the stir-fry was very good, a nice change, but this is our favorite! A really spicy, cold noodle dish, the one we bring to BBQ's in the summer.

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