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    Recipes — seasoning

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    Ingredients

    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced


    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    Method

    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!



    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

      Duck Club Sandwich

      Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwick but once all of the elements come together, it all becomes worth it.

      Prep Time

          •    Yield: Serves 4



      Ingredients

          •    1 large egg
          •    2 cups raisins
          •    1/4 cup honey
          •    1 large egg yolk
          •    2 tsps kosher salt
          •    3/4 cup canola oil
          •    1/4 tsp kosher salt
          •    2 tsps Dijon mustard
          •    1 1/2 tsp dried thyme
          •    5 3/4 cups bread flour
          •    nonstick cooking spray
          •    4 (8-ounce) duck breasts
          •    1/3 cup granulated sugar
          •    1/2 cup chopped walnuts
          •    1/4 cup dark brown sugar
          •    1 1/2 tsp red wine vinegar
          •    3 large eggs, lightly beaten
          •    1/2 cup extra-virgin olive oil
          •    freshly ground black pepper
          •    1 1/2 tsps ground cinnamon
          •    2 small tomatoes, thinly sliced
          •    1 small red onion, thinly sliced
          •    1/4 cup plus 2 tbsps kosher salt
          •    2 cups shredded iceberg lettuce
          •    4 tbsps crumbled cooked bacon
          •    3 tbsps freshly ground black pepper
          •    kosher salt and freshly ground black pepper
          •    1 1/8 tsps active dry yeast or 2 ounces fresh yeast
          •    1/2 cup olive oil mayonnaise or regular mayonnaise
          •    8 tbsps unsalted butter, cubed, at room temperature
          •    12 slices raisin walnut bread or other raisin bread toasted


      Method

      1. Preheat the oven to 400°F.

      2. Using a sharp knife, score the fat of the duck breasts, taking care not to cut through the meat. Season the duck generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat is rendered, about 8 minutes. Transfer the duck, skin side up to a rimmed baking sheet. Roast until a thermometer inserted into the thickest part of the duck registers 140°F (the duck will continue to cook as it cools), about 15 minutes. Remove from the oven. Once cool, slice very thin against the grain.

      3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of the 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the bread slices, and top each with half of the duck slices. Top with a second layer of toast. Spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato slices, red onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters, and serve.


      Perfect roast seasoning:

      1. Makes about 2/3 cup

      2. Combine the salt, pepper, and thyme and store in a covered container.


      Olive oil mayonnaise:

      1. Makes 1 3/4 cups

      2. In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.


      Raisin walnut bread:

      1. Makes 1 (9 x 4 inch loaf)

      2. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.

      3. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.

      4. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.

      5. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.

      6. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.

      7. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.



      This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/04/cook-the-book-duck-club-sandwich.html

          Roast Leg of Lamb

          Prep Time

              •    Prep time: 10 minutes
              •    Cook time: 2 hours
              •    Yield: Serves 8-10

          Ingredients

              •    2 tbsps lemon juice
              •    Pinch dried oregano
              •    2 tbsps olive oil, divided
              •    One 6½ pound leg of lamb
              •    4 garlic cloves, thinly sliced
              •    Kosher salt and freshly ground black pepper, to taste

          Method

          1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
          2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
          3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.



          This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-lamb-leg-recipe?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

          Cajun Scallops and Rice

          Prep Time

              •    Prep time: 15 minutes
              •    Cook time: 25 minutes
              •    Yield: Serves 4

          Ingredients

              •    1 bay leaf
              •    kosher salt
              •    1 cup white rice
              •    3 scallops, sliced
              •    2 tbsps vegetable oil
              •    2 tbsps unsalted butter
              •    1/2 tsp Cajun seasoning
              •    lemon wedges, for serving
              •    1/2 cup chopped fresh parsley
              •    1 jalapeno pepper, seeded and chopped
              •    1 pound medium sea scallops (about 20)
              •    4 cups frozen chopped greens, such as collards and/or kale (about 10-ounces), thawed and squeezed dry

          Method

          1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
          2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
          3. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.



          This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-scallops-and-rice-3363048

          Seared Barramundi & Caper Relish

          This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes.

          Prep Time

              •    Prep and cook time: 30 minutes
              •    Yield: Serves 2

          Ingredients

              •    1 lemon
              •    1 bunch kale
              •    1 clove garlic
              •    3 oz radishes
              •    1 tbsp capers
              •    2 skin-on barramundi fillets
              •    3/4 lb golden or red potatoes
              •    4 oz grape or cherry tomatoes
              •    1 oz sliced roasted red peppers
              •    1 tbsp Italian seasoning(whole dried basil, sage, oregano, savory, rosemary, thyme & marjoram)

          Method

          1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 tsp of olive oil and season with salt, pepper and Italian seasoning. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

          2. Prepare the remaining ingredients: While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Roughly chop the capers and peppers; combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes.

          3. Marinate the kale: While the potatoes continue to roast, in a large bowl, combine the sliced kale, 1 tsp of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

          4. Cook the fish: While the kale marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tsp of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is slightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.

          5. Make the caper relish: While the fish cooks, to the bowl of chopped capers and peppers, add the juice of the remaining lemon wedges and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine.

          6. Finish the kale & serve your dish: To the bowl of marinated kale, add the roasted potatoes, sliced radishes, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish. Top the fish with the caper relish. Enjoy!



          This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale