Monthly Archives: July 2011

Hot Pickled Carrots

One of my favorite foods at a Mexican restaurant are Hot Pickled Carrots.  Some Mexican restaurants and many of the food trucks serve them as a condiment alongside their fresh homemade salsas.  I love the fire of the jalapeños and the crunch of the vibrant orange carrots.  Make these simple yet spicy carrots to serve at your next Mexican inspired meal or put them out on an appetizer tray alongside olives and other pickles.  Enjoy!  Tessa


3 c. peeled and sliced carrots
3 large jalapeño peppers sliced 1/2″ thick rounds
1 1/2 c. apple cider vinegar
1 c. water
1/4 c. baking sugar (fine)
4 bay leaves
1 tsp. salt
1/2 tsp. whole peppercorns
5 whole cloves garlic (peeled)

Prepare your carrots and jalapeño peppers.  In a non reactive pan heat the vinegar, water, sugar, bay leaves, salt, peppercorns, and garlic cloves.  Bring to a simmer.  Add the carrots and jalapeños.  Remove pan from heat and let cool.  Put mixture in an airtight container and refrigerate 12 hours or more.  Hot Pickled Carrots will keep for a couple of weeks in the refrigerator if they last that long…  Makes about 4 cups.



Indonesian Turkey Burgers


Indonesian Turkey Burgers….  A wonderful fusion of Indonesian and American cuisine.  Just imagine barbecued juicy turkey burgers, topped with smoked gouda cheese, grilled onions, tomato, fresh picked lettuce, and drizzled with a wonderful Javanese ketchup.  Go out, gather your ingredients and fire up the BBQ.  It’s time to grill up some Indonesian Turkey Burgers!   Enjoy!

Turkey Burger Ingredients:

1 lb. fresh ground turkey
1/3 c. panko bread crumbs
1 egg beaten
1 Tbls. Indonesian soy sauce (medium)
1 tsp. coriander
1 tsp. garlic paste
1 tsp. low sodium soy sauce
1/2 tsp. salt
1/4 tsp. fresh ground pepper

4 burger buns (heated on the grill)

Garnish with fresh picked lettuce, smoked gouda cheese, tomato, grilled onions and Javanese ketchup.

Javanese Ketchup Ingredients:

In a small bowl blend together the following:

1/4 c. ketchup
1/8 c. Indonesian soy sauce
Sambal Oeleck to taste (optional)

Let’s begin.  Make the Javanese ketchup and set aside.  Fire up your barbecue or indoor grill.  Prepare your garnishes and set aside. Grab a medium sized bowl and lightly mix the turkey, panko, egg, Indonesian soy sauce, coriander, garlic paste, low sodium soy sauce, salt, and pepper.  Form into 4 equal sized patties.  Be sure to wash your hands afterwards with soap and water.  When your BBQ is ready, place patties on the grill.  Cook for about 5-6 minutes per side or until cooked through.  Add your cheese to the burgers and melt….  Remove from heat. Meanwhile warm the burger buns on the grill.  I like to brush the buns with a little bit of melted butter before I toss them on the grill.  Cook buns until heated through and lightly golden.  Assemble your burgers, top with the garnishes and drizzle on the Javanese ketchup.  Makes 4 burger gems.  Enjoy!