Black Bean Burger

Global Black Bean Burger

 

 

Black Bean Burger

Global Black Bean Burger

This Black Burger is only one of countless vegetarian burgers that are created to date. The history of meatless fried patties goes back to 1969 when the first recipe appeared. In the early eighties, the first commercial version hit the British market and was an immediate success. However, the term "veggie burger" long referred to a hamburger with vegetables on top.
Cuisine Global
Servings 3

Ingredients
  

  • 1 can black beans (15 oz), rinsed, pat dried*
  • 1 medium egg
  • 1/4 cup ground almonds or bread crumbs
  • 4-6 hamburger buns
  • 3 red bell pepper halved
  • 4 oz portabella mushrooms sliced
  • 2 tomato/es sliced
  • oil
  • salt & pepper

Optional

  • ▪ Your favorite toppings and dressings.
  • ▪ Mayonnaise with grated horseradish.
  • ▪ Ketchup with honey and chipotle chili.
  • ▪ Sweet potato fries.

Culinary Spice Kit

  • Sun-dried tomatoes, garlic, onion,  Chipotle chile, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard

Instructions
 

Bell peppers

  • Preheat OVEN to 350°F.
  • In the OVEN, place bell peppers skin-side up on a lined BAKING SHEET.
  • Bake for 20-40 minutes until the skin gets black spots.
  • Let cool. Peel skin off. Set aside.

Mushrooms

  • In a PAN, fry mushrooms in 1 tbsp oil until soft.
  • Add salt & pepper to taste. Set aside.

Burgers

  • In a BOWL, mash beans with a potato masher**.
  • Add egg, almonds, Black Burger spices, and salt to taste. Mix well**.
  • Form 4 - 6 burger patties.
  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry burger patties until they are crisp on both sides.

Serve

  • Serve burgers in buns with tomatoes, mushrooms, bell pepper, and optional toppings & dressings.
  • Enjoy!

Notes

*If you have the time, let the beans dry in the oven.
**Do not use a food processor!
▪ Substitute 1 lb ground meat for beans and rice.
▪ Substitute any short-grain rice for forbidden rice.
▪ Substitute any mushrooms for portabella.
 
Keyword chipotle, porcini mushroom, smoked paprika, sun-dried tomatoes
American Espresso BBQ

American Espresso BBQ

 

 

American Espresso BBQ

American Espresso BBQ

Coffee blends are widely popular. The trend for the dark beans didn't stop at the coffee shop. Creamy espresso beans mixed with mild ancho chilies add unexpected flavor dimensions to grilled meat. Or give it a try on grilled vegetables. Our blend is made with high-quality Italian espresso for an aromatic flavor without bitterness.
Cuisine American
Servings 3

Ingredients
  

  • 1 lb ribeye or sirloin beef steak about 1-2 inches thick
  • 1 lb sweet potato fries (frozen) baked
  • 1 lb vegetable mix roughly cut (onions, zucchini, cherry tomatoes)
  • 1-2 tbsp vinegar recommended: balsamic vinegar
  • 2 tbsp butter
  • salt recommended: smoked
  • oil

Culinary Spice Kit

  • Ancho chili pepper, onions, espresso beans, black mustard, cinnamon, cumin, chipotle pepper

Instructions
 

Prepare

  • Dry the steaks with a paper towel and season with salt to taste.
  • Recommended: Return the steaks to the fridge for 1-2 hours.
  • Let the steaks rest on a PLATE for 30 minutes at room temperature.

Cook

  • Heat 2 tbsp oil in a PAN* over high heat.
  • Cook steaks 2 minutes per side until browned.
  • Reduce heat to medium-low.
  • Add butter.
  • Cook steaks 1-2 minutes to your desired doneness while basting with butter.
  • Transfer the steaks to a PLATE, cover with aluminum foil, and let rest for 5 minutes.

Vegetables

  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent, zucchini until soft, and tomatoes until the peel starts to separate.
  • In a BOWL, mix vegetables with vinegar and salt to taste.

Serve

  • Serve steaks with vegetables and baked fries.
  • Enjoy!

Notes

▪ Substitute steak with your preferred chicken pieces.
▪ Substitute meat with evenly cut grill vegetables. Season with 2 tbsp oil, and salt and Espresso spices to taste. Roast 15-30 min. in the OVEN at 400°F.
▪ Optionally, cut meat in strips before seasoning.  Stir-fry quickly to your desired doneness.
*A cast-iron or steel skillet is recommended.
 
Keyword ancho, black mustard, chipotle, espresso
Poke Bowl

Hawaiian Poke Bowl Bar

Poke Bowl

Hawaiian Poke Bowl Bar

The Hawaiian word poke (Poh-keh) means 'to slice'. Poke started off as a quick snack of fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants developed a wide variety of poke bowls. Japanese style bowls became the most popular across the world, in addition to many non-fish versions. Which is your favorite at the Poke Bowl Bar?
Cuisine American
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup/ serving

  • cooked rice or shredded lettuce leaves

Select Your Veggies & Fruits - 1 cup/ serving

  • Avocado, edamame, cucumber, red cabbage, pineapple, mango, berries, kale, carrots, corn kernels, sugar or snap peas

Select Your Toppings

  • Cucumbers, radish, green or crispy onions, coconut flakes, cashews, seaweed salad, crab meat, jalapeños, pickled ginger

Poke Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Culinary Spice Kit (choose one)

  • Furikake Toasted sesame seeds (white & black), roasted seaweed
  • Gomashio Toasted sesame seeds (white & black), sel gris sea salt

Instructions
 

Prepare

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

1. Marinate

  • In a CONTAINER, mix poke sauce ingredients with 1-2 tsp Poke or Gomashio spices to taste.
  • Add the protein to the poke sauce.
  • Mix well, cover, and let marinate in the fridge for 1-2 hours.

2. Fry

  • If using chicken or beef, fry it in a PAN.

3. Serve

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with toppings.
  • Optionally, sprinkle with a chili sauce.
  • Dig in and enjoy!

Californian Seared Ahi Tuna Salad

 

Californian Aji Tuna Salad​

Californian Seared Ahi Tuna Salad

Seared Ahi Tuna Salad is served in most of Southern Californian microbrewery restaurants. Enjoy this fast to prepare and delicious dish at home. If you cannot find fresh tuna, cook the tuna just trough or make the dish with fresh salmon or chicken breast.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

  • 3-4 Ahi tuna steaks (fresh sushi-quality)
  • 1 lb mixed lettuce salad of your choice (cut in 1 inch slices)
  • fresh baguette
  • 1 orange (for juice)
  • balsamic vinegar
  • syrup or honey (optional)
  • vegetable oil
  • olive oil
  • salt & pepper

Culinary Spice Kit

  • pouch [1] Ahi Tuna Spices smkoked, paprika, oregano, black pepper, white pepper
  • pouch [2] Ahi Tuna Spices chili

Instructions
 

  • Season both sides of the tuna steaks with Ahi Tuna [1] spices, and salt and Ahi Tuna [2] spices to taste.
  • In a PAN, heat 2 tbsp vegetable oil until smoking hot.
  • Add tuna steaks. Cook each side for 1 to 1 1/2 minutes. The inside will still be rare.
  • If you want the tuna fully cooked, turn the heat to medium and cook until done.
  • Cut the tuna steaks into slices of about 1/4 inch.

Salad

  • In a BOWL, place lettuce.
  • In a CUP, mix 1 tbsp balsamic vinegar with 1 tbsp fresh orange juice. Add syrup to taste (optional).
  • Season with salt and pepper to taste.
  • Mix with 1 tbsp olive oil.
  • Toss it over the lettuce and mix well.

Serve

  • Place salad on plates and the tuna slices on top. Serve with fresh baguette.
  • Enjoy!

Notes

Variations:
  • Substitute tuna with:
    1. salmon, shrimps, or chicken.
  • Add vegetables to the salad, e.g.:
    1. 2 carrots, thin 1 inch long stripes
      1 cup capers, the smallest available
      1 cup edamame beans
Keyword chipotle, oregano, smoked paprika, white pepper
Cajun Shrimp

Cajun Shrimp

 

Cajun Shrimps

Cajun Shrimps

We are glad to bring a taste of New Orleans to your home with this Cajun blend and smoky chili for shrimp or fish fillet. For the side, we included amchoor powder for an exotic touch. It's made from dried green mangoes and adds a fruity flavor to the coleslaw to pair with the citrus flavor in the red bell pepper.
Cook Time 30 mins
Total Time 30 mins
Cuisine Cajun
Servings 3

Ingredients
  

Rice

  • 1 cup rice (basmati recommended)
  • salt

Shrimps

  • 1 lb shrimps fresh
  • 1 onion
  • 3 gloves garlic
  • 1 tbsp lime juice
  • oil
  • salt and pepper

Cole Slaw

  • 1/4 head white cabbage
  • 1 red bell pepper
  • 1/4 cup yogurt
  • salt
  • 1 fresh mango (optional)

Cajun Culinary Spice Kit

  • 1 pouch [1] Cajun Spices paprika, yellow mustard, oregano, thyme, and black pepper
  • 1 pouch [2] Cajun Spices cayenne
  • 1 pouch [3] Cajun Spices amchoor

Instructions
 

Rice

  • Cook rice according to package instructions.

Shrimps

  • In a medium BOWL mix fresh shrimps with chopped onion and grated garlic.
  • Add the Cajun Spices [1], as much from the Cajun Spices [2] to your individual heat level, lime juice, 1 tbsp. oil, and salt to taste.
  • Toss well and let’s marinade for 15 minutes. In the meantime prepare the cole slaw. (see below)
  • Heat 1 tbsp. oil in a large PAN over medium-low heat. Fry the shrimps until pink.

Coleslaw

  • Finely chop cabbage and bell pepper.
  • Mix yogurt with the spices in the Cajun Spices [3], 1/2 tbsp oil, pepper and salt to taste, and mix well with vegetables.

Enjoy!

  • Serve shrimps with rice and cole slaw.
  • Mango fans add fresh mango slices to the dish (optional). Enjoy!

Notes

If you want to use mayonnaise in place of yoghurt, you can skip the oil in the coleslaw.
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