OKLAHOMA FRIED ONION BURGERS

Oklahoma Fried Onion Burgers

1 large onion, peeled, halved and thinly sliced 

salt and pepper 

1 lb ground beef 

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving 

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

LOW COUNTRY PICKLED SHRIMP

Low-Country Pickled Shrimp

INGREDIENTS

1 bunch scallions, trimmed and thinly sliced (1 cup) 

1 tablespoon fresh thyme leaves 

1/4 cup finely chopped fresh chile peppers, ribs and seeds removed if less heat is desired 

3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons) 

3/4 cup extra-virgin olive oil 

Coarse salt and freshly ground pepper 

2 fresh or dried bay leaves 

3 tablespoons sugar 

1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined 

DIRECTIONS

1.
Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. 

2.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt are dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving. 

MARINATED FETA

Marinated Feta With Herbs and Peppercorns

• YIELD
About 2 1/2 cups

• TIME
10 minutes, plus marinating

 recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow’s milk and can taste somewhat one-note, so look for one that contains both sheep’s and goat’s milk, which provide the cheese’s signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad.

• ¾ cup extra-virgin olive oil, plus more if needed

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)

• 1 red serrano chile, very thinly sliced (optional)

• 4 teaspoons finely chopped fresh oregano

• 1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped

• 8 ounces firm Greek feta, in brine

• Crostini or crackers, for serving

• Nutritional Information

Nutritional analysis per serving (8 servings)
260 calories; 26 grams fat; 7 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 25 milligrams cholesterol; 261 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. 

PREPARATION

1 In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.

2 Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.

3 Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

OLD FASHIONED THUMBPRINT COOKIES

Old-Fashioned Thumbprint Cookies

You can also vary the dough by flavoring it with another extract such as almond, or with orange flower or rose water. The sugar for rolling them can also be a flavored one, such as vanilla, lavender, or coconut sugar.

The jam in the ones that are pictured here is peach, because it’s what was in my fridge, but just about anything will work, so use whatever you happen to have on hand: apricot, blackberry, fig, festive holiday red cherry, raspberry, or strawberry, or even orange marmalade. They’re also lovely with equal parts peach jam and orange marmalade mixed together.

Makes about 30 (2½ dozen) cookies

8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature

¾ cup confectioners’ sugar

1 large egg yolk

2 teaspoons Bourbon Vanilla (see ) or 1 teaspoon vanilla extract

10 ounces (about 2 cups) all-purpose flour

¼ teaspoon fine sea salt

½ cup granulated sugar, for coating

About ½ cup jam (apricot, blackberry, cherry, peach, raspberry or orange marmalade), at room temperature

1. Cream the butter until fluffy and light and blend in the confectioners’ sugar. Blend in the egg yolk and vanilla. Whisk or sift together the flour and salt. Gradually work it into the butter and sugar mixture to form a fairly stiff dough. Cover and let it rest 15-20 minutes.

2. Line a large, rimmed baking sheet with parchment paper. Put the granulated sugar in a shallow bowl. Scoop tablespoons of the dough onto the parchment, then with your hands roll them into an even ball. Roll each ball of dough in the granulated sugar and return them to the parchment, spacing them about 1 inch apart.

3. Using your thumb or the back of a round ½-teaspoon measuring spoon, press a well into the center of each cookie. When all the cookies are rolled, shaped, and pressed, refrigerate them until the dough is very firm, at least 30 minutes.

4. Position a rack in the center of the oven and preheat to 350° F. Put the jam in a shallow bowl and stir until it’s smooth and soft enough to spoon. Remove the cookies from the refrigerator and spoon enough jam into each imprint to fill it even with the top (about ½ teaspoon).

5. Bake until the cookies are lightly browned on the bottom and beginning to color at the edges, about 15-18 minutes. Cool them in the pan on a wire cooling rack before storing in airtight tins with parchment paper between each layer.

LOBSTER MAC AND CHEESE

Lobster Mac & Cheese

1 lobster tail thawed 4 tbs butter

4 tbs flour

2 cups whole milk

servings

   6

    3 ounces grated parmesan cheese 1/2 tsp salt

1/2 tsp pepper

dash cayenne pepper optional

4 ounces Gruyere cheese shredded 4 ounces cheddar cheese shredded 6 cups macaroni cooked and drained

INSTRUCTIONS

1. Preheatovento400degrees.Sprayglassbakingdishwithnon-stickspray.Place thawed lobster tail in dish and bake until meat is done and the lobster tail turns red.

2. Removelobstertailfromoven,letcoolslightlythencoarselychoplobstermeat.Set aside. Turn oven down to 350.

3. InalargeDutchoven,meltbutter.Addflourandwhiskuntilsmooth.Slowlyadd milk, stirring continuously over medium heat. Continue stirring until mixture is thick and bubbly.

4. AddParmesancheeseandspices.Stirwell,andgentlyfoldcookedmacaroninoodles into the cheese sauce. Stir until combined.

5. Pournoodlesintoalargecasseroledish(orseveralsmallerones)thathasbeen coated in non-stick spray.

6. Addchoppedlobstermeatontopofthenoodles,followedbytheGruyereand cheddar cheeses. Cover and bake at 350 until hot and bubbly.

SHRIMP PASTE

SHRIMP PASTE

• Quick Glance

• 15 M

• 30 M

• Serves 6 as a first course, or 20 for cocktails or tea

•
1 1/2 pounds cooked shrimp, peeled

•
1/4 pound unsalted butter, softened

•
2 tablespoons grated shallots or yellow onion

•
Salt and whole white pepper, in a peppermill

•
Ground cayenne pepper

•
Biscuits, crisp toast points, or Melba toasts

•
1. Fit the bowl of the processor with a steel blade and put in the shrimp. Cover and pulse until coarsely ground.

•
2. Add the butter and shallots and process until the mixture forms a paste. Don’t over-process it to a mousse consistency: there should still be some texture. Season to taste with salt, a liberal grinding of white pepper, and a pinch or so of cayenne. Pulse a few times to mix the seasonings. Taste and adjust the seasoning and pulse until mixed.

•
3. Lightly butter a 3-cup metal mold, or two smaller molds, or a small loaf pan. Press the paste firmly into it, making sure there are no pockets of trapped air. Cover with a plate or plastic wrap and chill for several hours until firm.

•
4. To unmold, stand the mold in a basin of hot water for 1 minute. Loosen the edges with a knife, and invert the mold over a serving plate—the shrimp paste should come out with a couple of firm taps on the top of the mold. Smooth any gaps with a spatula and let it stand until it’s soft enough to spread. Serve with biscuits, toast points, or Melba toasts.

SPICY CORN AND SHISHITO SALAD

Spicy Corn and Shishito Salad

• YIELD
4 servings

• TIME
15 minutes

David Malosh for The New York Times. Food Stylist: Vivian Lui.

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

INGREDIENTS

• 3 ½ tablespoons olive oil

• 2 tablespoons fresh lime juice

• ¼ teaspoon ground cumin

• Kosher salt

• ⅓ cup diced red onion

• 1 garlic clove, minced

• 3 cups fresh corn kernels (from 4 to 6 ears of corn)

• 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced

• 1 large jalapeño, seeds and ribs removed, diced

• ¼ cup grated Cotija or crumbled feta cheese (optional), or to taste

• ¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste

1 In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)

2 Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.

3 Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.