Are you looking to cook up something different? Whether you have a party to attend or are cooking for yourself or family, One of these unique and DELICIOUS recipes will give you all the raves that you will most definitely feel proud of. I’ve included some dishes my mom used to make us (yes, my mom is an amazingly, innovative cook!). I hope you find something appealing and mostly, I hope you climb out of your comfort zone to attempt one or all of these delectable meals! Enjoy! 🙂
Jamaican Meat Patty
(the only thing I would add to this recipe would be to thoroughly massage (or put in the blender) your ground beef so that is very mushy. That will make the meat texture smooth and add to the authenticity and flavor of the patties.
If you don’t want to hand make the pastry, Goya sells pre made pastry discs in the refrigerated section of the grocery store (usually near the pie crusts)
- Total Time:
- 1 hr 15 min
- 45 min
- 30 min
- 8 to 10 patties
- For the pastry:
- 4 cups all-purpose flour
- 2 teaspoons dried turmeric or annatto
- 2 teaspoons salt
- 8 tablespoons vegetable shortening
- 4 ounces (1 stick) unsalted butter, cold
- 1/2 cup plus 2 tablespoons cold water
- For the filling:
- 2 tablespoons vegetable oil or butter
- 1 large onion, finely chopped (1 1/2 cups chopped)
- 6 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 1 pound ground beef
- 1/4 teaspoon ground turmeric orannatto
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1 scotch bonnet pepper, seeded and finely chopped, optional
- 2 sprigs fresh thyme, finely chopped
- 3 scallions, finely chopped
- 1 tablespoon finely chopped parsley
- 1 pound ripe tomatoes, peeled and finely chopped
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3/4 cup water or beef stock
- 3 tablespoons Jamaican rum
- To assemble the patties:
- Flour for rolling out the dough
- 2 egg yolks, beaten with 1 teaspoon of rum
For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.
In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and gingerand cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions,parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2001 http://www.foodnetwork.com/recipes/emeril-lagasse/jamaican-meat-patties-recipe.html
Hawaiian Spam Musubi
I have never been a fan of Spam. I actually find it very unappetizing, but when you make it into Spam Musubi, you may be pleasantly surprised by the savory bursts of flavor! Plus, there are only four ingredients!
Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori dried seaweed in the tradition of Japanese omusubi. (Wikipedia)
This is the best step by step recipe I have found for Hawaiian Spam Musubi, and it is one I continue to revisit:
Sushi YOU can make!
- PREP20 mins
- COOK15 mins
- READY IN0 hr 45 minsIngredients:
Read more of the California Roll Recipe
Spicy Tuna Sushi:
- 2 cups sushi rice.
- 2-3 nori sheets
- 150g of Tuna fillet (sushi grade).
- for the: spicy mayo sauce
- 1 tbsp mayonnaise of your choice (preferably Kewpie)
- 1 tsp Sriracha sauce
Making the roll
- Chop the scallions into small rings, chop the tuna into small dice and mix it together in a bowl.
- Add the mayonnaise and the Sriracha sauce, and mix. This is the roll filling.
- Take half a nori sheet, cover with rice and flip it so that the rice is facing the bamboo mat.
- With a spoon, make a line of the spicy tuna filling along the edge of the nori closer to you.
- Roll it inside-out and cut into 6-8 pieces.
Recipe courtesy of http://makemysushi.com/index.php/Recipes/how-to-make-spicy-tuna-roll.html
Dragon Roll Sushi
- 2 cups sushi rice.
- 2-3 nori sheets
- 10 medium size shrimps (sushi grade).
- 1/2 cup Tempura
- 1 Avocado
- 1 Cucumber (long and even)
- 50gr Tobiko (flying fish roe)
- 50gr BBQed eel (sushi grade).
Making the dragon roll
First thing first, mix the tempura with a little bit of water and stir until combined to a thick even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.
Tip – leave one shrimp for each roll with the tail uncut to place sticking out of the dragon roll rear as if it was the dragon’s tail.
Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.
Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber sticks you have cut in advance, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now.
Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo mat to tighten it to the roll.
Recipe courtesy of: http://makemysushi.com/index.php/Recipes/dragon-roll.html
Indian Tandoori Chicken
Prep Time: 25 MinutesCook Time: 20 Minutes Ready In: 1 Day 45 MinutesServings: 4“Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.”INGREDIENTS:
2 pounds chicken, cut into pieces1 teaspoon salt1 lemon, juiced1 1/4 cups plain yogurt1/2 onion, finely chopped1 clove garlic, minced1 teaspoon grated fresh ginger root 2 teaspoons garam masala1 teaspoon cayenne pepper1 teaspoon yellow food coloring1 teaspoon red food coloring2 teaspoons finely chopped cilantro1 lemon, cut into wedgesDIRECTIONS:
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. 2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). 3. Preheat an outdoor grill for medium high heat, and lightly oil grate. 4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Recipe courtesy of: http://allrecipes.com/recipe/indian-tandoori-chicken/
Omu-Rice (Japanese Omelette)
Two other delicious variations on this is to 1. brown some ground beef, add it to a pot of cooked Japanese rice and add peas. Fold the mixture into the omelette and enjoy a unique dish. 2. My mom would cook Goya Spanish Rice with whole, pitted green olives with pimentos and serve the leftovers in an omelette the next morning.
Omu-Rice is a dish invented by a Japanese chef at the turn of the 20th century. There are several ways to make this dish which is usually served at Western-style restaurants. This version is one of the more classic recipes. Ingredients (serves 2):
- 1 lb. cooked rice, warm, about 1-1/2 cups raw (see White Rice recipe)
- 4 oz. chicken thigh, boneless
- 5 mushrooms
- 2 Tbsp. butter
- 2 oz. onion, chopped
- 3 Tbsp. ketchup
- 1/4 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 eggs
- 2 Tbsp. milk
- 2 Tbsp. vegetable oil
- 1/4 cup ketchup
- 1 Tbsp. Worcestershire sauce
Dice chicken into small pieces, and slice mushrooms.
Heat butter in skillet over medium-high heat and sauté chicken, onion and mushroom for 3 minutes.
Add 3 Tbsp. ketchup, chicken broth, salt, pepper and continue to cook until liquid evaporates.
Add cooked warm rice to the skillet and mix well. Remove the chicken rice from the pan and set aside.
In a bowl, mix eggs and milk.
Wipe skillet and heat 1 Tbsp. oil over medium heat, making sure entire surface of pan is coated. Pour half of egg mixture into the pan.
Move a spatula through the egg mixture in circular motion until the egg is half way cooked through.
Place half of chicken rice in the center of the egg mixture and turn the heat off.
Tilt the skillet to the side a bit and fold one side of egg over the rice. Push and slide omelet to the other side of the skillet.
When the omelet reaches the edge of the skillet, flip it out onto a serving plate so the sides of the egg folds under the rice.
If necessary use a paper towel to correct the shape. Repeat steps 6-11 to make another omelet.
Combine ketchup and Worcestershire sauce in a small bowl and pour over each omelet.
Recipe courtesy of: https://www.zojirushi.com/app/recipe/rice-omelet-japanese-i-omu-rice-i-