This week’s winning recipe was sent in by Mike Rupp who runs the Seattle Coffee Roast blog, reviewing the good and bad that Seattle has to offer.  Mike was also crowned the Expedition Exchange Iron Chef Showdown VI Champion. Mike added in butter and onions for a great sounding Kofta recipe.  I currently lack a grill so I will be broiling them as sausages.

Look for the video coming soon!  Thanks, Mike!

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Recipe: Kofta with rice, sauteed spinach, & mushrooms

In a large bowl place the ground lamb, 1 tsp salt, 1 tsp cinnamon, and 1/2 tsp ground pepper, 1/4 cup finely chopped parsley, and 1/2 grated and drained onion. Mix until the texture becomes sticky. If you have metal kebab skewers, wet hands and form the mixture around the skewer. If not, shape into a sausage. If you used skewers, grill on high 3-4 minutes per side. If not, broil on a lightly greased sheet of aluminum foil on a cookie sheet for 3-4 minutes per side.

Rice: cook according to the directions on the rice, but add in 1 tbl butter and 1 tsp salt (assuming that you are making a 2 person serving.

Mushrooms: thread on a skewer and grill along side the meat or broil drizzled with a little olive oil.

Spinach: saute in olive oil until wilted. Season with salt & pepper to taste.

Week two’s Cheesy Turkey Nuggets recipe sent in from Jess Kohl was a splattering, goopy, delicious success!  A recap of the challenge can be found here.  And now the video! (PS, I might get daring next week and make an introduction including some music! Maybe)

The winning recipe for Challenge #2 comes from Jess Kohl, an awesome cookie and cake baker and also my sister-in-law. I’ll be cooking it up and posting the video soon!  The ingredients to start with were:

• Ground Turkey – 1lb
• Brussels Sprouts – lots
• Red Bell Pepper – 1
• Green Beans

Her recipe is as follows!

Cheesy Turkey Nuggets

1 lb ground turkey
1/4 cup finely chopped red bell pepper
10 oz milk, simmered to reduce to 5 oz*
2 cups crushed cornflakes
2 oz firm cheese (I use sharp cheddar)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the bell pepper and 2/3 cup cornflakes.

Cut the cheese into 12 small sticks.

Wet your hands with remaining milk and shape turkey mixture into 3 in ovals around the cheese piece.

Pour the remaining milk into a bowl, add the remaining cornflakes to a plate and dip each nugget into the milk, then coat with the cornflakes.

Heat 2 tbsp olive oil in your big skillet over medium heat and fry each nugget until browned, about 5 min per side. (If the cheese starts to ooze out, you’re good)

Serve with Green Beans.

*I know technically I’m adding 3 ingredients, but based on last weeks recipe, I know you have milk. Or you can just buy a 5 oz can of evaporated milk if you don’t want to simmer down your milk.

Enjoy!
Jess

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While her recipe leaves out the sprouts (how dare she! ) I’ll be steaming those up alongside.

I’ve got some good news and some bad news.  The good news is Kay’s recipe was wonderful!  The bad news is, I can’t find my cable for my video camera.   I will find it and get the video posted, in the mean time enjoy the still shot of Kay’s great recipe.

Kay, Kay, Who’s this Kay person?   She was the lone and winning entry for this week’s challenge.   It’s a great recipe and while I didn’t have any butter (I’m new) it has a wonderful, creamy butteriness I’ve never had with halibut.  Kay added in milk and flour to the onions and mushrooms to create a yummy sauce that I managed not to botch up, in spite of nearly burning myself with the boiling hot olive oil.  You’ll have to wait for the video, I’m sorry.  I don’t scream, but come close to it. 

Kay runs a fabulous website with tons of cooking tips called kayotickitchen.com.  She also has some wonderful non food photography over at Kayotic.com.   Give her a moment and check them both out!

So look for the video to be posted soon and tune in Monday for another exciting recipe challenge!