We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
We've been buying a lot more seafood lately and trying new fish recipes with our purchases. It's been a way to travel and remember our previous trips. This past week I purchased some beautiful Skull Island Tiger Prawns.
These tiger prawns are the biggest found in Australia, at almost 3oz a piece with 5-6 to a lb! Skull Island Tiger Prawns come from the world’s first Marine Stewardship Council certified tropical prawn fishery, they are ecologically sustainable and have a minimal impact on the environment. With that information, what's to stop you from giving them a try!
These beauties reminded me of our wonderful houseboat tour in Alappuzha (Alleppey), Kerala. We spent 2 wonderful days floating on the backwaters, and eating some of the most deliciously fresh seafood. One of our stops was a floating seafood market to purchase fish straight from the fishermen for dinner, and of course we picked the live King Prawns when we saw them. This deliciously simple preparation of them, I learned in that little galley kitchen from our houseboat chef and it was a great memory to recall.
These flavorful Tiger Prawns are crispy on the outside and sweet, juicy and garlicky on the inside. Here is my recipe:
Cooking for Kishore
Ingredients
1 lb U6 Tiger Prawns, about 5-6
3-4 Tbsp Garlic Ginger Paste
1 Tbsp Turmeric
2 tsp Salt
2 tsp Black Pepper
Ghee/Vegetable Oil
Instructions
Using scissors cut the prawns shell up its back from head to tail. Devein shrimp and rinse throughly under cool water making sure not to remove the shell.
In a bowl mix garlic ginger paste, turmeric, salt, and pepper. Coat prawns throughly in the marinade, and make sure to fill the cut shells on the back with the marinade mixture. Let sit for 10-15 minutes.
Heat ghee/oil in a pan to medium high heat and once hot add the prawns. Cook crispy light brown, ~3 minutes, flip and cook for another ~3 minutes.
Place on a prepared dish covered with lettuce. Serve hot with rice and Enjoy!
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