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Indian Spiced Sliders with Curried Mayonnaise

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Ginger, cumin, garlic, and cilantro are separately four of my favorite flavorings, but together become a taste that I crave. So this Memorial Day weekend,I will make a batch of these well-seasoned sliders for a snack that the family can enjoy when we’re just hanging around the house. Sadly for my kids, for much of the weekend they will be studying for finals—but these will go well with any sighs of martyrdom that might slip out while they are working. My husband can have one while he takes a break from processing the photos for his website and I will snack on mine while working my way through this weekend’s stack of books—I’m reading Andrew Ross Sorkin’s Too Big to Fail (maddening story!), and when I want a break from my fury with Wall Street—I plan to cool my jets with the Rosie Project by Graeme Simson, and browsing through Ripe, a luscious ode to cooking fruit by Nigel Slater. What are you reading?

Indian Spiced Sliders with Curried Mayonnaise

Ingredients:

For Mayonnaise:

¾ cup mayonnaise
1 tablespoon, curry powder
1 tablespoon plain yogurt (I use Greek yogurt)
1 ½ tablespoons ketchup
1 garlic clove, minced

For Sliders:

1 ½ pounds ground turkey
2 tablespoons mayonnaise
¼ cup chopped fresh cilantro
¼ cup minced green onions
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
½ teaspoon hot chili powder
1 teaspoon salt

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8 small dinner rolls (I used the water rolls from Publix), sliced horizontally in half
Fresh tomato slices and fresh red onion slices for serving (optional)

Preparation:

In a small bowl, mix together all of the ingredients for the mayonnaise and set aside.

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In a larger bowl, mix together all of the ingredients for the sliders. Using wet hands, divide and pat the mixture into 8 small patties.

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Heat a grill pan to medium or the broiler to high. Brush the pan with a bit of olive oil and add the patties. Cook until done—about 3 to 4 minutes per side.

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Put the patties on the bottom half of the rolls and top with a spoonful of curried mayonnaise a slice of tomato and a slice of red onion.

 

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Pasta Primavera

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This now-classic pasta dish is not originally Italian, but was reputedly invented at Le Cirque restaurant in New York in the early 70s by a restaurateur named Sirio Maccioni. …Continue reading: Pasta Primavera

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Dolly’s Recipes, from My Mother’s Day

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My mother left this earth almost nine years ago and I miss her everyday. She had an interesting life starting as “doll baby” born on a Texas farm.

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Bacon, Cheddar and Chive Mini-Muffins

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Not to be confused with their elegant and delicate French cousin, the macaron, this is a satisfying mound of a cookie that I seem to crave just a couple of times a year, …Continue reading: Classic Coconut Macaroons

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White Asparagus Gratin

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Growing up in Germany in the early 60s made for many interesting childhood memories, but few of them had anything to do with vegetables. We ate a lot of canned fruits and vegetables from the military P/X in those days—not much to remember about those items except they tasted great to childhood me even though they were mushy and laden with either sugary syrup or lots of salt. …Continue reading: White Asparagus Gratin

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