Recipe: X-Border Lamb Burgers

I rarely write down recipes and end up creating on the fly. Something inspired me to write this one down. Since I'm currently living alone in a tiny trailer with a tiny fridge and kitchen, I cook for one and go out of my way not to have leftovers.

X-Border Lamb Burgers

1/3 lb ground lamb
1 small chopped jalapeño
1/4 t ground allspice
1 T fresh chopped cilantro
1 garlic clove crushed
Italian extra virgin olive oil (EVOO)
Allspice, paprika, fresh ground pepper, Kosher salt

Kaiser roll (or any good roll)
Hot Mango Chutney
Thin sliced cucumber
Thin slices fresh tomato
Feta

Mix lamb, chopped jalapeno, allspice, cilantro, and garlic and make a patty. Brush EVOO on one side of patty, sprinkle with allspice, paprika, salt and pepper.
Grill patty spice side down on high heat for ~5 minutes. Brush EVOO and sprinkle with salt and pepper on bare side. Flip and grill for 5 minutes. Brush roll lightly with EVOO and toast on grill.

Top burger with cucumber, tomato, feta and chutney.

Recipe: Fettuccini Alfredo

OK, I love to cook. This one is easy and most restaurants just don't get it. Order Fettuccine Alfredo at a restaurant and you are liable to get bland pasta in oily cream (blech).

Fettuccine Alfredo

1 lb fettuccine noodles

1 cup heavy cream

I cup shredded Parmesan cheese

¼ cup butter

Pinch nutmeg

Salt and pepper to taste

Boil pasta according to package directions.

Melt butter and let cool. Mix together cream, Parmesan, butter, nutmeg, salt and pepper.

Drain pasta and toss with sauce.

Recipes: Curry Chicken

This is my original curry chicken recipe. Since it's inception, I've made changes here and there.

Nick's Curry Chicken

3 lbs chicken cut into bite-sized chunks or strips
1 1/2 lbs coarse chopped white or yellow onion
3 cloves minced garlic
1 tblsp minced fresh ginger
3 tblsp oil
2 qts chicken stock (enough to cover chicken)
1 cup dry white wine
1/4 cp curry powder
1/4 tsp ground cayenne pepper (more or less to taste)
salt and pepper to taste

In a large frying pan saute shopped onions in oil on medium head until limp. Add chicken, garlic, and ginger. Saute until chicken browned on all sides.

Place chicken in large pan or dutch oven with chicken stock, curry powder, and cayenne and simmer for an hour.

*INstead of chicken stock can use adequate amount of chicken bullion to make 2 quarts liquid