‘Twisted’ Mango Pie Bread

Bread shaping as an art form has a long history. Some types of dough lend themselves well to particular shapes. For instance, a high fat mixture like a brioche can be shaped or braided easily, while a sticky variety is better suited to something simpler.

Apart from braiding bread into a variety of shapes you can simply use the twisted method. No different than making a cinnamon twist but with a bit more prep work involved.

The filling is where you can let your personal imagination and creativity take over. I chose to make some mango filling for ours but any choice that appeals to you works. A note worth mentioning about filling though is that filled strands need more care during handling and twisting as they are prone to tearing.

The question to egg wash or not to egg wash? The main purpose of it is to enhance the top crust with a shine and crispiness. Even though I’m going to brush my bread with cream cheese glaze, I think its still a good idea.

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'Twisted' Mango Pie Bread
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Course Brunch, dessert
Cuisine American
Keyword mango pie bread
Servings
WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Course Brunch, dessert
Cuisine American
Keyword mango pie bread
Servings
WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Votes: 1
Rating: 5
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Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, 1/4 cup sugar & salt. Add yeast mixture, melted butter & beaten egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a damp towel. Set aside to rise for about 20-30 minutes.
Mango Filling
  1. While the bread dough is rising, place all ingredients for the mango filling (except cream cheese), in a heatproof bowl. Combine & microwave for 1-2 minutes until it resembles puree. Allow to cool. With a handheld mixer, mix mango puree & cream cheese to make the filling for bread.
Assembly & Baking
  1. Deflate dough slightly & divide into 4 equal parts & form into balls. On a lightly floured work surface, roll each ball into roughly 12-inch circles.
  2. Divide the filling into thirds. Spread 3 of the dough circles with mango filling. Layer them, ending with the circle that was left without filling. Using a pizza cutter, divide the layered dough into 10 equal strips.
  3. Line a 12-inch round pie dish with parchment paper. Carefully twist strips & place in pie dish, side by side. Cover with a greased piece of plastic wrap & allow to rise in a draft free place for about 10-15 minutes.
  4. Preheat oven to 350 F.
  5. Brush with egg wash & bake for about 20 minutes or until golden brown. Remove from oven & allow to cool for about 10 minutes. While the bread is cooling make the cream cheese glaze.
Glaze
  1. In a small bowl, Beat together cream cheese,, butter & vanilla. Add sifted powdered sugar & beat to a smooth consistency. When bread is still warm brush with glaze.

Stuffed Pork Medallions w/ Cabbage & Apples

Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.

Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.

Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.

When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.

Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.

You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.

No doubt about it, the flavor in this meal doesn’t lack for anything.

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Stuffed Pork Medallions w/ Cabbage & Apples
Instructions
Tenderloin Stuffing
  1. Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
  2. Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
  3. Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
  4. Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
  1. While tenderloin is roasting, prepare cabbage/apple mixture. In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
  2. Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
  3. Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.

Blueberry Cream Cheese Brownies

Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.

Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.

Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.

There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.

My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!

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Blueberry Cream Cheese Brownies
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Servings
BROWNIES
Ingredients
Oatmeal Layer
Chocolate Layer
Cheesecake Layer
Blueberry Topping
Servings
BROWNIES
Ingredients
Oatmeal Layer
Chocolate Layer
Cheesecake Layer
Blueberry Topping
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Instructions
Oatmeal Crust
  1. Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
  2. In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
Cheesecake
  1. In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
Chocolate Batter
  1. In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
  2. Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
Blueberry Topping
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
  2. When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
Recipe Notes
  • Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
  • Just for fun, I made some of the brownies as individuals to see what they would look like.

Coconut Chicken w/ Sweet Spicy Sauce

In late August (2020), I had posted a recipe for coconut shrimp. It has become one of our favorite meals so I thought there was no reason not to try the same recipe using chicken breast.

It uses Panko bread crumbs to give a light crispy texture to the coconut breading. Panko was invented during WWII by the Japanese. The word panko is derived from ‘pan‘, giving us the word for bread in Japanese (derived from the Portuguese word ‘pão’ for bread), and ‘ko’, indicating flour, coating, crumb, or powder.

Panko crumbs are made from grinding yeast-risen bread, which is baked using an electric current, which goes through the dough. This type of bread has no crust, instead, the entire loaf consists of the soft and airy bread center. Panko adds crispiness but being neutral in flavor, it does not over power the item it is coating.

This unique oriental product caught the attention of North America in the 21st century due to its interesting texture, subtle flavor and striking visual appeal.

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Coconut Chicken w/ Sweet Spicy Sauce
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Ingredients
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Ingredients
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Instructions
Sauce
  1. In a food processor, puree ingredients for sauce & set aside.
Coconut Chicken
  1. Using 3 separate bowls, place flour in the first, egg in the second & panko & coconut in the third.
  2. Slice the chicken breast & dust pieces in the flour then dip in the egg & lastly coat with panko/coconut mixture.
  3. Preheat a skillet over medium heat. Melt butter, then add oil. Once the combo is heated, place the chicken tenders in the skillet & cook 3-4 minutes on each side or until golden & cooked through.
  4. I prefer to place cooked chicken on a plate lined with paper towel to drain any excess oil from it before serving. Serve with spicy sauce on the side. This meal is real good with some steamed rice.

Rice & Potato Balls

The art of stuffing shouldn’t be reserved just for holidays. Stuffed foods let you combine different textures and flavors in every bite. They offer a unique presentation with one food acting as the dish for serving the other ingredients.

Stuffed mushrooms or peppers are probably some of the most common along with a basic sandwich or burger. One of my favorites is clam chowder being served in a bread bowl.

Stuffed foods appear in almost every culture. The options of ‘food inside of food’ is virtually limitless. Any food that can be wrapped around other foods such as large leaves, pasta or pizza dough can also make amazing delicacies.

Basic rice isn’t quite so basic when its shaped and stuffed. These rice and potato balls are a meal all in one …. rice, potatoes, chicken & cheese.

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Rice & Potato Balls
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Servings
Ingredients
Shell Mixture
To Bake
Servings
Ingredients
Shell Mixture
To Bake
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Instructions
Shell Mixture
  1. In a food processor, place cooked potatoes & (cooked) rice; process for a few seconds then add salt & pepper to taste. Add parmesan & beaten egg; process a few more seconds. Do NOT over process or the mixture will turn into paste. This can also be done with a mixer if you wish. Set aside.
Chicken Filling
  1. To a large saucepan, add ground chicken & cook for 5 minutes or until the water is absorbed. Add onions & garlic; cook for 5-8 minutes or until onions are soft. Add spices & cook for another 5 minutes. Turn off heat, add the cilantro & set meat aside to cool.
Assembly
  1. Have a bowl of cold water nearby. Handling with moistened hands, take a small amount of potato/rice mixture & shape it into a round ball. Hold the ball in one hand & hollow it with the thumb of the other hand. Fill with some chicken filling & close opening. Lay filled balls on a large tray as they are made & flatten slightly.
  2. Place flour in a dish, beaten egg in another & the panko crumbs on a flat plate.
  3. Preheat oven to 350 F. & line a baking sheet with parchment paper.
  4. Roll each ball into the flour then dip into the egg & finally coat with panko bread crumbs. Place on baking tray, lightly spray with cooking oil & bake until golden, about 20 minutes.
  5. If you prefer, heat a combo of oil & butter in a skillet & pan fry balls instead. Alternately they could be deep fried as well.

Peach Gingerbread Oatmeal Cakes

We are already half way through January and I realize for many, gingerbread is a Christmas thing, but ….

Since gingerbread was not part of my Christmas baking list, I decided to add some oatmeal to it and make it a January ‘comfort food’ dessert.

Using molasses in baking is not an ingredient that generally appeals to me, but its kind of edible nostalgia. Pair it with ginger and that spicy, sweet smell evokes memories of my mother’s gingerbread cake and takes me back to a simpler place and time.

Gingerbread and more specifically ginger, have been around for a very long time. As it has made its way throughout the world it has been adapted to meet the taste of different cultures. In some places it is a soft, delicately spiced cake, in others, a crisp flat cookie or a bread.

My choice is to add some peach slices and bake it as little, mini bundt cakes. Nothing fancy …. just good!

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Peach Gingerbread Oatmeal Cakes
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Servings
MINI BUNDT CAKES
Ingredients
Servings
MINI BUNDT CAKES
Ingredients
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Instructions
  1. Preheat oven to 350 F. Lightly grease mini bunt pans. Place a ring of peach slices on the bottom of 4 mini bundt pans.
  2. In a small saucepan, melt butter with sugar & molasses on a low heat. Remove from heat & set aside.
  3. In a bowl, whisk together flour, baking soda, oatmeal & spices. Add beaten egg, milk & molasses mixture. Mix until well blended.
  4. Divide the cake batter over peach slices in prepared bundt pans.
  5. Bake about 15 minutes or until a toothpick inserted into the center comes out clean. Move to cooling rack & flip upside down. Remove pans & allow to cool.
  6. Serve with cranberry sauce, gingerbread syrup, whipped cream or just simply sprinkled with powdered sugar.

Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

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Shrimp Pierogis w/ Sun-Dried Tomato Sauce
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Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
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Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

New Year’s Good Luck Pretzel

HAPPY NEW YEAR TO EVERYONE!

As we begin a new chapter in our lives today, it certainly comes with many hopes and expectations for 2021. I thought featuring a ‘Good Luck Pretzel’ would be very appropriate for today. The question is …. do these pretzels really bring good luck? If you believe in the power of positive thinking then I say…. YES!

Because it has such a history as a staple of life, bread has inspired endless traditions in many cultures that tie it to holidays and seasons. The breaking of a Good Luck New Year’s Pretzel is a long time German tradition, thought to bring good luck and prosperity in the New Year when eaten at midnight or at breakfast on New Year’s Day. This particular pretzel is not a lager pretzel accompanying a mug of beer, but rather a sweet dough or a babka dough that goes with a champagne toast as the clock strikes 12:00, or a with a bit of butter eaten first thing at breakfast New Year’s morning.

There are many theories on the origins of the pretzel’s shape. Some say that the pretzel’s shape was derived from the way German monks prayed with their arms crossed over their chests. Others have said that the shape comes from the winter solstice sign that was a circle with a dot in the middle on the old calendar. Still more say that the shape was created from the way the German children used to run through the streets with pretzels around their necks wishing good luck to relatives as the new year approached. No matter what the real reason is for the pretzel’s shape, a little luck for the upcoming year definitely does not hurt.

Unlike traditional pretzels, no boiling is involved before baking the ‘good luck pretzels’ and the dough is a little sweeter. The tops are often sprinkled with pearl sugar instead of coarse salt.

Brion & I wish everyone happiness, health and of course a little good luck in the new year!

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New Year's Good Luck Pretzel
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Servings
PRETZEL
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Instructions
  1. In a large mixing bowl, combine warm water with yeast & sugar, Set aside for a few minutes to proof & become bubbly.
  2. Add the egg, salt & oil; blend in. Combine flour & dry milk powder. Slowly start adding flour/milk mixture, stirring until you get a soft, pliable dough. Cover with a tea towel & set in a warm, draft-free place until dough doubles in size.
  3. Once the dough has risen, divide one quarter from the main ball & set aside. Roll the remaining dough into one long 'snake', with the middle being the widest & tapering slightly at the ends. Shape into a pretzel on the prepared baking sheet. Divide the remaining quarter of the dough into three equal pieces & roll into long, even 'snakes'. Braid together.
  4. Whisk together the egg wash & generously brush the entire pretzel. On the bottom part, attach the braid. Brush the braid with more egg wash & sprinkle with pearl sugar & sprinkle with cinnamon if you wish. Place in a warm draft-free place & allow to rise for about 15 minutes.
  5. Preheat oven to 350 F.
  6. Bake pretzel for 20 minutes or until golden brown. Allow to cool slightly on a wire rack before serving.

Coconut Shrimp w/ Sweet & Spicy Sauce

Coconut shrimp …. flavors of the tropics! When prepared correctly, you should end up with a significantly crunchy, thick crust of aromatic coconut, surrounding a center of plump & tasty, cooked shrimp. The concept is simple but it is possible to end up with rubbery shrimp. I found there are just a couple of key things to keep this from happening.

First, select the best possible shrimp you can find. My own choice is always the Marina del Rey, wild-caught Argentinian shrimp. You need a large or jumbo size. If your shrimp are too small, the ratio of breading to shrimp will be off and they will cook through too quickly, turning rubbery as the crust crisps up.

Adding a bit of Panko-style bread crumbs in with the coconut gives the shrimp an extra crispy crust as well as a flour dusting before you dip them into the egg wash. As much as I prefer not to fry things, these coconut shrimp seem the best when pan-fried in a combo of oil & butter.

The sweet/spicy sauce is very simple but plays a major role in the end result. We enjoyed these shrimp as the main course with Jasmine rice & steamed broccoli.

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Coconut Shrimp w/ Sweet & Spicy Sauce
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SERVINGS
Ingredients
Sauce for Drizzling on Shrimp
Servings
SERVINGS
Ingredients
Sauce for Drizzling on Shrimp
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Instructions
Sauce
  1. In a food processor or blender, puree ingredients for sauce & set aside.
Coconut Shrimp
  1. Using 3 separate bowls, place flour in the first, egg in the second & panko & coconut in the third.
  2. Clean & devein shrimp. Dust them in the flour then dip in the egg & lastly coat with panko/coconut mixture.
  3. Preheat skillet over medium heat. Melt butter & then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side, until lightly golden brown. Place cooked shrimp on a plate lined with paper towel. Serve with the sweet/spicy sauce --- its the ultimate condiment for the shrimp!

Chicken Cheese Burgers w/ Portobello Fries

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.

This is the date of the historical event in which Canada gained its independence from Great Britain in 1867.

Barbecues are definitely the preferred choice of food event for the day. Although we are experiencing some rainy conditions this Canada Day, nothing says you can’t modify the traditional barbecue with cooking indoors. For something different, I decided to try making some portobello ‘fries’ to accompany our chicken cheese burgers. Technically, they are not really fries at all, but they’re crispy and dip able and that is all anyone expects from a fry.. right? Sliced and breaded with crumbs and cheese then baked makes these portobello fries super tasty.

Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger and cheese isn’t just cheese. For ours, I’m making chicken burgers ‘infused’ with shredded Gruyere cheese. Then taking it to the next level and adding caramelized onions and guacamole.

What a nice ‘Canada Day’ meal it makes!

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Chicken Cheese Burgers w/ Portobello Fries
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Course Lunch, Main Dish
Cuisine American
Servings
Course Lunch, Main Dish
Cuisine American
Servings
Votes: 1
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Instructions
Chicken Cheese Burgers
  1. In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 4 patties & place in refrigerator until ready to grill.
Caramelized Onions
  1. Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Place in a dish; set aside.
Guacamole
  1. In a bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover with plastic wrap & place in fridge until needed.
Portobello Fries
  1. Preheat oven to 425 F. Place a wire rack on a large baking sheet lined with foil.
  2. In a shallow dish, whisk together the flour, spices, salt & pepper. In another shallow dish, lightly beat eggs with 1 Tbsp water. In the third shallow dish, combine panko/butter mixture with the Parmesan cheese.
  3. Gently toss mushroom slices in the flour mixture. Coat evenly & shake off any excess flour. Then, dip the floured fries into the eggs, drip off any excess eggs & then place them into the panko mixture. Gently press the panko mixture onto the mushrooms.
  4. Place the fries onto the wire rack, leaving an 1/8-inch space between each. Bake for 15 minutes or until golden brown & crispy. If you wish, you could serve fries with marinara sauce, ketchup or a roasted garlic mayo.
Assembly
  1. Once you have all the various components to this meal this far all that is left is to barbecue the chicken burgers over a medium heat for about 5-6 minutes per side or until cooked thru. Instead of baking the mushroom fries you can alternately grill them on the BBQ as well.
  2. Slice & lightly grill Ciabatta buns. Top each bottom half with a chicken burger, a slice of cheese, some guacamole, caramelized onions & a tomato slice, ending with the other half of the bun. The big question is, how to get your mouth around it!
Recipe Notes
  • Whether you bake or grill, either way its all good!