Blogging Marathon has always been close to my heart. For the members of our team, its probably true that most of our blogs have got richer with the experiences and posts we do for this event.
Every April and September we run a mega marathon in which we blog on one or many themes during the whole month. A whole lot of preps, discussions,recipes tried and tasted - all of these come alive these two months. So far, we have done 4 mega themes : ABC, Indian Food Odyssey, Alphabetical(Countries from around the world), Baking theme(April 2015). This September we present the BM Buffet.
As the name goes, Buffet denotes several themes : we have combo meals, Indian States, Condiments & Breakfast – from India and across the world. We kick off with Combo Meals this week, and you would see 5 different combos from 5 different countries. Stay tuned to catch the action.
I begin the series with Mexican Veg Sizzler with Roasted veggies, garlic pepper rice and quinoa patties. Rice can be replaced by noodles, pasta or any other carbs. The patties (basically proteins) can be replaced by meat or paneer or fried eggs and the veggies can be of your choice. I have also seen sizzler portions with just rice and curry and some veggies and that makes it interesting too. Sauces can range from barbeque sauce to hot chilli sauce to hoisin to black bean sauce
The process is laborious but its worth it, when it steams and sizzles like a steam engine and arrives at the Dining Table. I remember dad ordering this once at a restaurant about two decades ago in Bangalore (Hotel Chalukya – near Race Course Road), and everyone’s eyes was just glued to the hissing sound and the sizzle before it reached our table at the end of a rather enormous dining room :-)
So basically, the technique remains the same, but the portions served – carbs + veg + proteins – differs from country to country or even region to region, You can have an American /Italian /Indian / Indo-chinese theme - the list just goes on.
So, if you still wonder what a sizzler is and where it originated, read on…
“Sizzler" is a open-roasted, grilled or shallow fried piece of meat, chicken, fish or vegetable patty, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc., served on a metal or stone hot plate, kept on a wooden base. The word "sizzler" comes from the sizzle that one hears when, after heating the dish under a grill (the meat is usually cooked separately to conserve time), the Worcestershire Sauce based gravy is poured on, which dribbles on the hot plate and heats up.
The dish started in US (Culver City, CA) in 1958 when the restaurant of the same name, started serving steak and veggies together on a hot plate with gravy poured on. This would keep the meat and vegetables hot for a longer time than the traditional method of serving on a china plate. No, the dish was NOT invented in Pune or Bangalore or Mumbai or Delhi, as it is variously made out to be
The dish started in US (Culver City, CA) in 1958 when the restaurant of the same name, started serving steak and veggies together on a hot plate with gravy poured on. This would keep the meat and vegetables hot for a longer time than the traditional method of serving on a china plate. No, the dish was NOT invented in Pune or Bangalore or Mumbai or Delhi, as it is variously made out to be.” (source : here)
Blogging Marathon # 56 – BM Buffet Day 1 : Mexican Veg Sizzler with Roasted veggies, garlic pepper rice and quinoa patties
Prep time : 1 hour | Cook time : 30 mins | Serves :4
Spice level : Medium , Cuisine type : Mexican
Course: Main Course / Combo meal
(A) Garlic Pepper Rice:
Cooked rice – 1 cup
Bell peppers – ½ cup
Black pepper – crushed
Garlic – 2 tsp (finely minced)
Carrots , broccoli and french beans – blanched with a pinch of salt– ¼ cup (optional)
(B) Quinoa Patties:
Red Quinoa – ½ cup
Onions – 1 large
Minced green chillies & garlic – 1 TBSP
(C) Roasted Veggies:
Mixed veggies – bell peppers, broccoli, baby corn, onions, tomatoes – cut into chunks and separated
Also, the following:
Cold Butter – 2 TBSP (divided use)
Salt – to taste
Oil – 6 TBSP (divided use)
Tomato Sauce – 1 TBSP
Paprika – 2 tsp (or to taste)
Cabbage leaves – torn but medium sized (optional) – washed and pat dry
(A) Garlic Pepper Rice :
In a pan, heat 1 TBSP butter and 1 TBSP oil, sauté the garlic well, now add peppers & blanched veggies and give it a mix. Add black pepper, salt and let the bell peppers get a little crispy. Now add the rice and mix once more. Check for salt and spice. Keep aside.
(B) Quinoa Patties:
Wash and soak quinoa in warm water for 30 mins (I felt red quinoa took a little more time to cook). Drain and cook as per packet instructions. Let it cool a bit. Now add in the boiled potato (mashed), onions, spices and seasonings and make a dough kind of mass. Pinch out small roundels and flatten it on greased / wet palms to a thick disc. Roll in cornmeal / roasted suji and clingwrap and refrigerate for 15 mins. Shallow fry in 5 TBSP oil till they are golden brown
(Tip : As the patties turn soggy, cook this last before assembling the sizzler)
(C) Roasted Vegetables :
Blanch all veggies except peppers and onions. In a skillet, heat the remaining oil , add the chilly – garlic,peppers and onions and sauté it well. Now add 1 TBSP of each of the sauces, veggies, salt, paprika and sauté well. Check for salt and seasoning
- During the last phase of your cooking, place the cast iron sizzling pan directly on the flame. Let it become red hot.
- Now place the cast iron pan on the wooden casing, arrange the patties, roasted veggies and rice, drop a blob of cold butter when it would sizzle (alternately, you can place the butter directly on the iron plate and then start assembling the cabbage leaves and on top place the three components of the dish)
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56