Twisting the culinary night away…

Beef / April 14, 2015

My son came over for dinner last night. And, as all of you who are mothers to sons know, no matter how big they get, they’ll always regress to little boys when they come to see you. Now, my son is anything but little. He’s 6’3″, and a head turner. Really darned handsome if I say so. However, there’s nothing turning his head when he’s at my dinner table.

“You are an amazing cook!” he says, (which means more coming from him than ALMOST anyone,) “you make the best comfort food, but it always has a twist; always. And it’s a good twist!”

And so the genre is born.

He’s in the midst of relocating to another home. The furniture is in a storage unit which means he brings his laundry over once a week until the condo is ready. And good thing, too. Since he was 4 he always wears one sock right, and the other inside out, so this is my chance to create a little order for him. It’s enough to charm your socks …. wait. That one’s been used. Anyway, it fuels my motherly hormones and makes me kinda hum for the rest of the evening.

“So, what are you in the mood for?” I asked, knowing he’d never settle for the leftover vegetable stew I had.

“Well, something with meat, and well, a lot of it.” He grinned.

Ah, I love boys.

And so it continued. Me, chopping, searing, braising, marinating and steaming, (and grinning I might add,) and my son sorting the coloreds from the whites, waiting patiently for his meaty, twisty, comforting meal.

Sriracha Burgers With Wasabi Cream and Cucumber Cumin Salad

Serves 4



1.25 lbs ground beef, 80% lean
1 large egg
2 T oat bran
2 T plain bread crumbs
2 t chipotle in adobo sauce
2 T Sriracha sauce (or more to your liking)
2 cloves of garlic chopped finely
¼ white onion chopped finely
Milk to moisten, about 2 T
Salt and Pepper
½ C chardonnay or substitute beef stock


1 cucumber peeled and seeded and diced
3 small roma tomatoes, seeds removed, diced
¼-1/3 C white onion diced
½ jalapeno diced small
1 clove garlic
chopped finely
1 t fresh thyme leaves
¼ small green pepper, diced
¼ C red wine vinegar and 1/8 C good olive oil
Salt and pepper
1 t sugar
¼ T ground cumin


  • For salad, mix all ingredients down toand including the greenpepper, then in a separate bowl, mix the vinegar, oil,salt and pepper, sugar, and cumin. Whisk well, then add to salad and let sit until you eat.
  • For burgers, mix all ingredients for burgers, form into patties, cook in oil, searing on both sides for about 3 minuteseach, then pour in wine or stock, turn to low and simmer for about 15 minutes or until done.
  • For wasabi cream, mix about1 T of wasabi powder, about 2 T cream and 3 T mayonnaise together. Let sit for abouthalf an hour. Heat slightly in microwave.
  • Serve with steamed carrots and white rice.

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