Honey-Ginger-Soy Turkey Sliders w/ Cucumber-Peach Relish

Honey-Ginger-Soy Turkey Sliders

1lb Ground Turkey
1/2lb Ground Pork
1 egg
1.5c Panko Bread Crumbs

1/4c Soy Sauce
1/4c Hoisin Sauce
1/4c Honey
1tbs Ginger Garlic Paste
1tbs Chili Paste
1tsp Sesame Oil
Juice from 1/2 lime
salt and pepper to taste

small burger buns or dinner rolls

1. In a large bowl mix turkey, pork, egg and panko bread crumbs

2. Mix remaining ingredients in a second bowl, and blend into the turkey/pork mix until a good consistency is formed (not too wet/dry).

3. Form in to mini-burger patties


Cucumber-Peach Relish

1 large cucumber, peeled and cubed
3 large peaches, peeled and cubed
1 small white onion, finely diced
1tsp sesame oil
1/4c honey
1/4c sugar
1/4-1/2c unseasoned rice vinegar (to taste)
1tbs chili paste
1/4tsp sriracha sauce
juice from 1/2 lime
2tsp ginger garlic paste
1tbs corn starch
3-4tbs water
1-2tbs cilantro, finely chopped

1. In a blender lightly puree the cucumber and peaches.

2. In a sauce pan, heat sesame oil. Sautee diced onions until translucent.

3. Stir in remaining ingredients except for the corn starch.

4. Simmer on a low heat for 10-15 minutes

5. Mix corn starch and water separately, and whisk into the relish. Simmer on low for another 10-15 minutes.

6. Cool completely before cooling.

7. When cool, fold in freshly chopped cilantro.

Spicy Honey Mustard Sauce

1tbs Light Mayonnaise
3tbs Greek Yogurt
2tbs Dijon mustard
1tsp Chili Paste

Nun

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Angkor Thom

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Goddesses at Angkor Wat

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Bayon Temple

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Phnom Penh

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Caroline and the Snake

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Monks in Cambodia

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Caroline at Angkor Wat

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Bayon Temple

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Bayon Temple... My favorite place!

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Angkor Wat at Sunrise

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It was raining at sunrise. Terrible weather for photos, but a fun experience!

Ta Prohm

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Ta Prohm

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Something Ornate in Bangkok

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I didn't "see" much of Bangkok. It was so crowded, I was more focused on not losing anyone in my group.

More Monks in Thailand

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A Young Monk in Cambodia

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Offering New Robes to the Monks

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Hindu Temple. Kuantan, Malaysia

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Borobudur, Java

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Komodo Island

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Komodo Dragons

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Bali

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Balinese Barong Dance

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Singapore

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Little India, Singapore

Little India in Singapore was an oddly sanitized, yet authentic, version of New Delhi with lots of gold shops. I spent a morning getting lost on the narrow streets.

Other highlights in Singapore were the Asian Civilisations Museum and the Singapore Botanic Gardens.

.0007 Acre Farm

After paying $5 for a single tomato at the farmers' market last summer, Jon and I were inspired to create our own vegetable garden. We have a small plot of land (1/3 acre), so I read up on Square Foot Gardening which is supposed to be a great way of harvesting a lot of vegetables in a really small space.

Since we are brand new to this, we are starting small. We built two 4x4' raised beds on our southeast lawn and filled them with a homemade blend of compost, peat moss and cow manure.

The bed on the left, if all goes according to plan, will grow Sugar Snap Peas, Cucumbers, Watermelons, Bush Beans, Lettuce, Radishes and Carrots. The bed on the right will have heirloom tomatoes, peppers, onions, leeks, swiss chard and bunching onions.

Spicy Rhubarb and Pork Stir Fry

We've had an abundance of rhubarb in our weekly CSA shares. We've done the usual dipping it in sugar and eating it raw, plus I made a giant batch of strawberry-rhubarb crisp and some rhubarb raspberry muffins.

This week I wanted to try something savory, and since I also got more bok choy, I immediately thought of a stir-fry. I broke out my copy of The Flavor Bible and found that pork would be a suitable meat. Duck, mild fish and game meats were also on the list. I sliced up some boneless pork chops, but I suspect something like a tenderloin would work better.



Spicy Rhubarb and Pork Stir Fry

2c Rhubarb, peeled and cut into pieces
1/3c Sugar
1-2tsp chili oil
2tbs vegetable oil
1tbs Fresh grated ginger
1tbs chopped garlic
1lb pork, cut in thin strips
3/4c Bok choy, thinly sliced
3/4c Red or orange bell pepper, thinly sliced
3/4c Red onions, thinly sliced
1tbs Rice wine vinegar
1tbs Soy sauce
1/4tsp red pepper flakes
Salt & Black Pepper
1/4c Green onions (garnish)


1) In a small saucepan, heat the rhubarb and sugar until sugar is melted and rhubarb is just tender (4-5 minutes)

2) In a separate, large frying pan, heat chili and vegetable oils and add pork in a single layer. Fry for 4-5 minutes and flip over.

3) Add ginger and garlic, and fry for a minute or two to infuse the flavor into the oil.

4) Mix in vinegar, soy sauce, red pepper flakes and salt and pepper.

5) Add bok choy, peppers and onions. Reduce heat, cover and cook until vegetables are tender.

6) Stir in rhubarb.

7) Serve over rice!