Turkey Burgers with Parsley and Fontina. Happy 4th!

Turkey breast is probably one of the healthiest meats available, with about 1 gram of fat per serving (33 grams.) Compared to regular hamburger meat which has about 7 grams of fat per serving and you see why I prefer to use turkey meat more often. Due to its lack of fat, turkey understandably dries out quickly during cooking. But I think the key to getting around this, especially for turkey burgers, is to use very high heat and to cook the patties for not more than four minutes on either side. I have also added chicken broth concentrate and fontina cheese to this recipe for extra moisture and "gooey-ness."

Happy 4th of July!

Turkey Burgers with Parsley and Fontina Cheese

Makes about eight 1" thick x 3 1/2 "diameter patties

1 lb ground turkey breast

1/2 cup chopped parsley

1/4 cup minced onion

2 large garlic cloves, grated or minced finely

2 tbsp yellow mustard

1/2 to 3/4 cup grated fontina cheese

3 tbsp chicken broth concentrate

1 tsp ground black pepper

1 tsp salt

1. Combine all of the ingredients together. Mix well to fully incorporate - you might have to use your fingers for this.

2. Shape meat into patties about one inch thick and three and a half inch in diameter. Heat skillet over medium high heat and grease well with vegetable oil. Cook each patty for four minutes on one side and three to four minutes on the other side, until the center is no longer pick. Serve on whole wheat buns with lettuce and avocado.

Indio and Guacamole

A chic new restaurant has made its mark in Uptown Minneapolis. Indio. A nuevo Mexican restaurant that is redefining what we had sadly come to know and accept as Mexican food in Minneapolis. I must admit, I never intended to eat there. We had originally set out to eat at another restaurant but, without reservations on a Friday night, had to quickly make other plans. Indio was just a couple stores down in the same plaza. Also, it was winter in Minnesota and I definitely did not want to stand around in the cold debating where we should go.

We were seated and began perusing the menu. I soon realized, my years of high school and college Spanish could not help me here. I guess this could be considered a sign of a restaurant's authenticity and originality: when the menu looks like nothing you have ever seen or eaten before. Some people might be turned off at this point. Not me. I like to be pleasantly surprised and I just live for new experiences. Why some people live all their lives without trying new things and stepping out of their comfort zones, is beyond me. I know some people who have never left the perimeter of their towns before! Something is wrong with that. The world is ours to explore and enjoy. Even more than that, I think we do ourselves a great disservice by not stepping outside of our comfort zones; it's a great way to learn and to develop. (Now, I know that some people have serious psychological problems that restrict them from venturing "out"; that is quite different from some one who is simply opposed to anything new or foreign.)

We placed our entree orders and started on the appetizer: guacamole. Sounds simple, right? It looked simple too but it the most delicious guacamole! And I'm not just saying that. Sweet, buttery, tart, and fresh. Fresh enough to make me forget that it's sub freezing outside, even if it were for just a brief moment. Our entrees came and we were just as impressed. I had the the corvina, my hunny had the ling cod and our friend chose the pork. Three unmistakably authentic Mexican dishes.

Back at home for the next couple days, we were still talking about how great Indio was. We suggested it to everyone we spoke to and they were all similarly impressed. Strangely, or maybe not too much so, I began craving guacamole! I just had to recreate it. At least, try to. I like my guacamole smooth and creamy; my hunny, on the other hand, likes it chunky. Like any good relationship, there was compromise. And it was good.



Guacamole

4 ripe Hass avocados
juice of 2 fresh limes
1 onion, finely diced
3 small garlic cloves, very finely minced
handful chopped cilantro, plus more for garnish
salt and pepper to taste

1. Dice three avocados and place in a large bowl.
2. Mash the other avocado into another bowl.
3. Pour the lime juice onto the diced avocados and toss well.
4. Add the remaining ingredients and mix well.
5. Garnish with additional cilantro and serve with baked tortilla chips.


Indio Mexican Cuisine
1221 W. Lake Street
Minneapolis, MN 55408
(612) 821-9451
www.restautantindio.com

Avocado Coleslaw

I bet you didn't think it were possible to have a coleslaw without mayonnaise, did you? After you have tried this recipe, I guarantee you will never have regular coleslaw again.



Avocado Coleslaw

1/2 cup green seedless grapes
1 Haas avocado
1 - 2 tbsp lime juice
4 cups shredded cabbage
1/3 cup fat free sour cream
1 clove garlic
1 soft boiled egg
salt and pepper

1. Slice grapes in half and coarsely chop avocado. Sprinkle lime juice on avocados to prevent oxidation.
2. Add cabbage, grapes and avocado to a large salad bowl.
3. In a separate bowl, grate garlic clove.
4. Add sour cream, and finely chopped egg to garlic. Mix thoroughly to produce a creamy dressing.
5. Add dressing to cabbage mixture and toss well to coat.