EnnaEel Cooks

February 9th, 2009

Ridiculous you, waiting in the queue.

Posted by LA in Burgers, Condiments, Hawaiian, Recipes


Teri turkey burger with sauteed onions and garlic-chive aioli on Hawaiian sweet bread. There really isn’t a whole lot of experimentation going on in this recipe. Just a whole lot of “Oh my God, this is really, incredibly, tastebud-blowingly tasty.”

Raymie Sauce
1/2 c. soy sauce
1/2 c. light brown sugar
2 T. mirin
1 t. sesame oil
3 cloves garlic, crushed
1/2 t. ground ginger

Garlic-Chive Aioli
1 T. kewpie mayonnaise
1 T. chive, minced
1 clove garlic, crushed

Teri Turkey Burger
4 oz. ground turkey breast
1 green onion, trimmed and chopped
2 cloves garlic, sliced
1 medium sweet yellow onion, sliced
1 medium tomato, sliced
iceberg lettuce
Hawaiian sweet bread bun

  • Combine ingredients for Raymie sauce and set aside. Do the same for aioli.
  • Warm 4 T. Raymie saice in a medium skillet over low heat. Add sliced onions and one garlic clove, sautee stirring often, for about 10 minutes, or until the onions start to brown.
  • In small bowl, combine ground turkey, 2 T. Raymie sauce, chopped green onion, and second garlic clove. Form into 1/2 in. thick patty, but do not pack tightly.
  • Push onion to the side of skillet, and add patty. Cook on medium heat for 5-8 minutes, turning once and brushing with each side with Raymie sauce.
  • Spread aioli on bottom bun, and add turkey burger. Top with sauteed onion and garlic, tomato slices, and lettuce.
  • Invite me over. Because I want one.
  • The remaining Raymie sauce can be refrigerated in an airtight container to be used later.

    Two things.
    One. It is incredibly important that you use Hawaiian sweet bread buns. Not just regular style white people buns.
    Two. I just realized I used a lot a lot of garlic in this burger. And that’s ok with me.

    So, maybe you’re wondering, “Raymie” sauce?
    When I was little and lived in Hawaii, we had a family friend who gave us a recipe for teriyaki sauce. For some reason, the recipe card had the friend’s name on it, and from then on it was never referred to as teriyaki, but as Raymie sauce.
    We’ve lost touch with her, but her name comes up in my day-to-day life more often than she likely ever imagined it would.

    I wonder if I’m ever remembered in such a seemingly random way.

    Also, I still miss Hawaii.
    At least I’ll have a chance to get back to San Diego early next month. And I don’t care if it’s going to be March and likely still ridiculously cold, I need to be in the Pacific Ocean. It’s going to happen. And freezing or not, I’m going to like it. So there.

    • Listening to:: The Fratellis - Everybody Knows You Cried Last Night
    • Status:: Wanting to go swimming and resorting to wearing my swimsuit in my apartment.
    February 8th, 2009

    In honesty, it’s been a while.

    Posted by LA in Recipes, Rice, Shrimp


    Garlic shrimp, and spinach and rice with lime.

    Shrimp
    1 T. butter
    1/2 medium bell pepper, diced
    6 stalks asparagus, trimmed
    3 cloves garlic, minced
    6 medium shrimp, peeled and deveined
    kosher salt
    ancho chili pepper

  • In heavy skillet, heat butter on high until foaming stops, but doesn’t brown. Saute bell pepper and asparagus until soft.
  • Reduce heat to medium, add garlic. Bring to a simmer. Add shrimp and salt to taste. Stir well. Cook at medium until shrimp turn pink.
  • Sprinkle with chili pepper to taste.

    Rice
    1/2 T. unsalted butter
    1 shallot, finely chopped
    1/3 c. long-grain white rice
    1 c. vegetable broth
    1/2 T. extra-virgin olive oil
    3 cloves garlic, chopped
    8 oz. spinach, tough stems discarded
    kosher salt
    fresh ground black pepper
    chili flakes
    1 t. fresh lime juice

  • Heat butter in heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes.
  • Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes.
  • Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
  • While rice is cooking, heat oil in a heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute.
  • Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes.
  • Stir in lime juice, then add rice and stir until just combined. Season with salt and pepper.

    I’ve not gotten near enough sleep the past few days. And this is good.

    • Listening to:: Super Furry Animals - Hello Sunshine
    • Watching:: How I Met Your Mother
    • Status:: Nerdy for a tv character