TONES COCONUT LIME SEASONING RECIPES RECIPES

Name: Thai Coconut-Spice Blend
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 1/2 cup
Ingredients: 1/2 cup shredded unsweetened coconut; Zest from 4 limes (about 2 tablespoons); 1 to 1 1/2 teaspoons red chili flakes; 1 teaspoon ground coriander; 1/2 teaspoon granulated garlic; 1/2 teaspoon kosher salt

THAI COCONUT-SPICE BLEND RECIPE | COOKING CHANNEL

Thai Coconut-Spice Blend Recipe | Cooking Channel image

Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Toasting the coconut brings out its natural sweetness and dries it out enough that you can grind it without making a paste. Watch the coconut carefully when toasting it, especially if your oven runs hot - it can go from raw to burnt pretty quickly.

Provided by Cooking Channel

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup shredded unsweetened coconut
Zest from 4 limes (about 2 tablespoons)
1 to 1 1/2 teaspoons red chili flakes
1 teaspoon ground coriander
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.

BIG TEX BURGER | JUST A PINCH RECIPES

Big Tex Burger | Just A Pinch Recipes image

This was a pretty awesome burger! Unfortunately, the weather didn't cooperate...we've been getting crazy amounts of rain lately - but we weren't about to let that stop us from having a burger this weekend. This will cure your burger fix for sure! (:

Provided by Tammy Brownlow @DoughmesticGoddess

Categories Burgers

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 28

Ingredients

2 large buns, sandwich rolls, split and buttered
FOR THE BURGER MEAT
1 pound(s) ground beef 80/20
3 teaspoon(s) mc cormick grill mates applewood rub
1/4 teaspoon(s) salt
1/4 teaspoon(s) fresh ground pepper
CUMIN MAYO
2 tablespoon(s) mayonnaise
2 tablespoon(s) sour cream
1 teaspoon(s) tones coconut lime seasoning
1/8 teaspoon(s) cumin powder
PEPPERS AND ONIONS
1/2 - bell pepper, sliced
1/4 - onion, sliced
1 teaspoon(s) vegetable oil
1/2 teaspoon(s) fiesta brand fajita seasoning
FOR GUAC
1 - haas avocado
3 - cherry tomatoes, diced
1 tablespoon(s) finely diced onion
1 teaspoon(s) fresh cilantro, minced
- dash of salt, pepper, and a fresh squeeze of lime juice
FIRE ROASTED JALAPENOS
2 medium jalapenos, fresh my jalapenos are pretty spicy from the garden this year - adjust to your taste
- drizzle of oil
THE BACON
4 slice(s) thick cut apple wood smoked bacon
2 teaspoon(s) brown sugar

Steps:

In a large bowl, mix all ingredients for your patties. Don't overwork the meat- just make sure spices are all evenly distributed.
Separate into patties and set aside while you get your grill ready.
Place bacon sprinkled with brown sugar, in 350 degree oven until done about 10 - 15 minutes. Watch carefully so your bacon doesn't burn.
In a small bowl combine peppers and onions. Drizzle with oil and then sprinkle with fajita seasoning. Set aside.
Combine all ingredients for mayo in another small bowl. Keep refrigerated until you are ready to build your burger.
In a medium skillet cook peppers and onion until done about 10 minutes. Keep warm on stove top.
Place burgers and jalapenos on the grill. Cook until done about 5 minutes on each side. Turn peppers as needed until softened and cooked through.
Bring burgers and peppers in. Place pepper jack cheese on burger and allow them to rest while making your guac.
Combine ingredients for guac in another small bowl. Cover tightly with plastic wrap and refrigerate until you build your burger.
Take the buns and place them buttered side down on the grill to toast them slightly.
Spread mayo equally over buns.
Top bottom bun with lettuce, patty, bacon, peppers and onions, guac, then sliced fire roasted peppers. Top with top bun and enjoy!

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