From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.
This salad is a celebration of the summer garden- fresh ripe corn, sweet juicy cherry tomatoes still warm from the summer sun, and basil picked from the herb garden. I like Yellow Pear and Sweet Million tomatoes, but use whatever grows well in your garden. This is a very simple recipe that is all about using the best that the summer garden can offer. Second rate ingredients will not produce the same result. If you're reading this in the winter, save it until you can use fresh, local produce! You'll be glad you did.
Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.