Menu ideas and recipes for ground beef and pork, collards, amberjack, yellowfin tuna, tomatoes, eggplant and peppers
To prepare for the inevitable long days when I’ll have no time to cook, I made up a double recipe of these spicy Korean-style gochujang burgers (instead of meatballs) for the freezer.
Spicy peanut pork and collards pasta
The highlight of the week was pasta. What a surprise. I dug out an old recipe: linguine with ground pork and collard greens in an Asian-inspired peanut sauce. I’ve made many changes to the original Bon Appétit recipe: increasing the peanut butter and other liquids in the sauce; adding onions, sweet peppers, and carrots; and, this time, adding gochujang paste too. So good.
Amberjack and yellowfin tuna
I saw this recipe for seared scallops with jammy cherry tomatoes and decided to use it for amberjack instead since that’s what I had. I added lemon juice at the end for a hit of brightness.
Another night I made Thai tuna burgers because I wanted leftover burgers for lunch. It may be sacrilege to use yellowfin tuna that way but I munched on a bunch of it while cutting it up for the burger mix—sashimi privileges for the cook. The pickled red onion and cucumber is a must, but instead of the ginger-lemon mayonnaise, I simply mixed sriracha into Duke’s mayo.
Eggplant and peppers
On the side, once again, sautéed eggplant with sweet bell and shishito peppers, red onion, garlic, basil and red wine vinegar. And guess what, my CSA share this week included more shishitos and sweet peppers so I’m thinking about taking advantage of any end-of-season eggplants and making this again.
We’re heading to southern Utah (Monticello area) for a week of hiking in the gorgeous red rock country so I won’t be publishing Gusto next week.