Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Blu-tini View Edit
    Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup View Edit
    Blue-Cheese-Stuffed Fillets View Edit
    Blueberry Oat Pancakes View Edit
    Blueberry-Lemon Coffee Cake View Edit
    Blushing Martini View Edit
    Boboli Pizza Crust View Edit
    Bobotie Bowls View Edit

    Servings: Not specified

    Directions

    1. In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside. 2. Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper and cook a couple of minutes, then stir into the meat. Add the raisins, chutney, broth, curry paste, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the nuts and reduce the heat to low. 3. Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. 4. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.

    Ingredients
    • 1/4 cup sliced almonds (a generous handful)
    • 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
    • 2 pounds ground sirloin
    • 1 fresh or dried bay leaf
    • 2 celery ribs, finely chopped
    • 1 carrot, finely chopped
    • 1 medium onion, finely chopped
    • 6 Peppadew Piquanté Peppers (jarred sweet pickled peppers), drained and finely chopped
    • 3 garlic cloves, chopped
    • Salt and freshly ground pepper
    • 1/4 cup golden raisins or currants (a generous handful)
    • 1/2 cup mango chutney
    • 1 cup beef broth
    • 2 tablespoons mild curry paste (such as Patak's brand) or 2 tablespoons curry powder
    • 1 teaspoon turmeric (one-third palmful)
    • 1 1/2 teaspoons ground coriander (half a palmful)
    • 1 teaspoon lemon zest
    • 4 large eggs
    • 1/4 cup half-and-half
    • 1 tablespoon unsalted butter
    • A handful of cilantro leaves or flat-leaf parsley, finely chopped

    Parsed from recipe text (no separate ingredient records).

    Comments

    Can't find piquanté peppers? You can substitute red bell peppers or jarred sweet Italian cherry peppers. Or visit peppadew.com to find a retailer.

    Bone-In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce View Edit
    Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach View Edit
    Borden's Sweetened Condensed Milk View Edit
    Boston Market Dill Potato Wedges View Edit
    Bourbon Baked Beans View Edit
    Bourbon Barbecue Sauce View Edit
    Braciole View Edit