BUTTERMILK FRIED CLAM ROLL WITH SPICY PICKLE DRESSING
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h35m
Yield 4 rolls
Number Of Ingredients 20
Steps:
- For the clams and peppers: Put the clam bellies and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.
- For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.
- For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside.
- Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.
- Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.
- Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.
- Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.
- Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.
- Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers.
SPICY MEAT SAUCE
Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes 8 cups
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion, pork, and pepper flakes; cook, stirring, until meat is cooked through and onions are soft and beginning to brown, about 15 minutes. Season with salt and add tomato paste and cook, stirring, 5 minutes more.
- Add canned tomatoes and bring to a boil; immediately reduce to a simmer and cook, stirring occasionally, for 35 minutes.
SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE
We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Provided by lutzflcat
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
- Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
- Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.8 g, Cholesterol 24.8 mg, Fat 11 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 218.1 mg, Sugar 2.6 g
PIGS IN SPICY BUTTERMILK BLANKETS
Provided by Guy Fieri
Time 2h15m
Yield 20 pigs
Number Of Ingredients 29
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper.
- Form the Pork Sausage into 20 hot dog shapes, about 1/2 cup each, 4 to 5 inches long and 1 1/2 inches in diameter. Heat a nonstick skillet over medium-high and cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side. Set on a paper towel-lined plate to cool completely.
- In the bowl of a food processor fitted with the bottom blade, add the flour, sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt and pulse 3 to 4 times for 4 to 5 seconds each time to combine. Add the butter cubes and pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal. Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined. Add the buttermilk and process until a dough ball forms.
- Flour a work surface and turn the dough ball out onto it. Sprinkle lightly with flour and gently pat out and roll into a 10 by 15-inch rectangle. With a bench knife or pizza wheel, trim the edges to make even. Cut this in half lengthwise and again in half the short way. Cut the dough in 5 even cuts the short way to create a rectangle that is 2 squares deep on the short end and 5 squares along the long end. Cut these 5 by 3-inch squares into triangles; you should have 20 squares.
- Add the cooled sausages to each fat end of the triangle. Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart. Repeat with the remaining triangles and sausages.
- Brush the tops with the beaten egg and place in the oven. Bake until golden brown, about 16 minutes. Serve immediately with Chipotle Agave Mustard.
- In a small skillet over high heat, add the coriander, fennel and caraway seeds. Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes. Remove to a small plate to cool.
- Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery. Add the garlic, sage, salt, pepper and red chile flakes and grind to mix and combine. Add the spices to the ground pork.
- Add the maple syrup to the ground pork and incorporate with your hands, combining well. Cover and refrigerate for 30 minutes.
- Add all the ingredients into a bowl and stir to combine. Cover with plastic wrap and refrigerate until needed. Will keep for 1 week.
SWEET & SPICY GLAZED BUTTERMILK MEATLOAF
Panko bread crumbs really make the difference here. When the Panko is soaked with the buttermilk, it forms a squishy texture that is different from regular bread crumbs. The meatloaf will have a light consistency while, at the same time, a rich flavor from the buttermilk. Panko is Japanese breadcrumbs and available in most grocery stores. Note: Leftovers make great meatloaf sandwiches.
Provided by jimf57
Categories Meatloaf
Time 1h35m
Yield 1 Meatloaf, 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees (F).
- Combine the glaze ingredients in a small saucepan and place over low heat.
- Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool.
- In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes.
- Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined.
- In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally.
- After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.
KASHMIRI HAND-PRESSED MEAT ROLLS IN CURRY SAUCE
Number Of Ingredients 13
Steps:
- 1. Place the meat in a large bowl and mix in 1 tablespoon oil, 3/4 teaspoon garam masala, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt. Cover with plastic wrap and marinate about 1 hour.2. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 16 portions and lightly press each portion in the palm of your hand to make ragged rolls, each about 1 inch thick and 2 1/2 inches long. Refrigerate until ready to use, at least 30 minutes.3. In a large nonstick skillet, boil 1 1/2 cups water, along with the cardamom pods, cinnamon, cloves, fennel seeds, and ginger, about 2 minutes. Remove from the heat and add the kofta rolls in a single layer, making sure they do not touch or overlap. Boil again, shaking the pan, until all the water evaporates and the kofta rolls are golden on all sides, 10 to 12 minutes.4. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly transfer to the kofta pan along with the remaining 3/4 teaspoon garam masala, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt. Then stir in the yogurt, a little at a time, stirring constantly to prevent it from curdling and cook, 2 to 4 minutes.5. Add the remaining 1 cup water and simmer until the koftas are very soft and the sauce is thick, about 10 minutes. Transfer to a serving dish, garnish with garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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NATCHITOCHES MEAT PIES WITH SPICY BUTTERMILK DIP RECIPE
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- In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
- In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes. Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
- Preheat the oven to 350° and line a large baking sheet with parchment paper. On a floured work surface, roll out each disk of dough to a 12-inch round. Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
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