Okay, so “American Independence Day” AKA “The Fourth Of July” was this last weekend, and tradition demands the grilling of meat over a heat source while standing outside wearing Bermuda shorts, black socks and sandals.
However, I made a commitment to experimentation with Polynesian Culinary Inspiration, and I mean to stick to it. And I don’t wear black socks.
The solution to this apparent dilemma? Cross-cultural foodie fusion!
I decided that what I need to do is to see how I could spice up the old standard hamburger with a Polynesian bite.
So I created a new spice blend out of ingredients from my Polynesian Culinary Pallet:
3 teaspoons sea salt
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground white pepper
The other addition is a simple and painfully predictable one: grilled pineapple. But it has to be fresh pineapple! There’s no comparison to canned pineapple. They’re not hard to carve; slice off the top and bottom, then slice downward on all sides to remove the bumpy skin. They sell pineapple corers if you want a quicker job, but I used a long, thin knife to cut out and remove the core. Slice into 1/4 inch rings and grill over high heat for four minutes on a side. Set them aside.
Roll out about a pound of hamburger to about a quarter inch thick sheet and cut it up into 2″ squares, then season with the spice mixture. Grill these for two or three minutes on a side and serve with a ring of grilled pineapple on a toasted slider bun (we like the slider size because you can eat more of them without feeling guilty).
It’s the turmeric and ginger that really bring the island taste to the party. The two spices together, along with the undertones of nutmeg and cinnamon add a sweetness and tang that cannot be described. Coupled with the pineapple, you have a deliciously different burger. They’re best enjoyed in the flickering light of tiki torches and the sweet strains of slack-key guitar music, maybe accompanied by a fruity drink (umbrella optional).
Turmeric, by the way, is widely hailed by many in the health food sciences as a “miracle spice” for its anti-cancer, anti-inflammatory and pro-metabolism properties. I won’t go into a lot of detail here, but suffice it to say that I’m going to find a way to put turmeric in more of my cooking from here on.
It was only after serving these delightful burgers that I had the inspiration of putting Taro and Sweet Potato chips on the side. On one of my recent Polynesian ingredients junkets I discovered these potato chip alternatives along with other Hawaiian foods. Since both taro and sweet potatoes are starchy, tuberous root plants like the regular old American Russet tater, it goes without saying that they can be sliced up and fried the same way – but being staples of the islands, they fit right in with the other Polynesian food groups. And they’re really good; crunchy and salty and a bit spicy. Next time I’ll remember to have these handy.
Oh – and my choice of garb? Blue jeans with a red & white Hawaiian shirt. Once again, a cross-cultural win. Hope everyone had a great fourth!
That’s it. I’m coming for dinner.
(MD) Just let me know when you all will arrive so we can have the house picked up.
this makes me so hungry I am about to bite the computer monitor!!! Yum, yum and more yum.
As it turns out I am having a very ordinary burger tonight with one of those new really skinny buns you can buy now: good for us dieters. Congratulations on spelling turmeric! You would not believe how many otherwise intelligent people can call it TUMERIC, drives me nuts but then I am already part way there.
I may forget any other trips and just march up there next month, whaddya say?
(MD) Come on up. I’m sure I’ll have something intriguing cooking. As for spelling – Lord knows if I got it wrong, you’d be there to let me know!
I wouldn’t mind the sonic booms of the 4th if I could eat one of your Polynesian burgers! Of course an alcoholic beverage accompanying that burger would probably calm my twitching. BTW, I’ll be with WeaselMomma when she comes to dinner. Hope you don’t mind an extra guest.
(MD) Not at all. You’ll all get your turns entertaining Michael.
Those were good burgers!!! I think we will have to add that to the normal summer dinner rotation.
(Hubby) They were pretty darn good, more than you’d expect from such a minor little tweak. I’ll definitely make them again. I’m getting to really love pineapple.
These sound excellent. Cinnamon is a highly undervalued spice in savory dishes. One of my favorite things to make with chicken involves a good deal of cinnamon.
(MD) I went pretty light on it this time, because I wanted it to be a hint rather than an exclamation. I might have erred on the side of caution. I’ll probably go bolder with it as I gain confidence with this type of cooking.
I love your cross cultural attack at the 4th. I am a big fan of ginger but I haven’t used turmeric much. I’ll put that on my list.
(MD) I like imagining what a spice might do when paired with another spice and used in an otherwise typical dish, and how well it pairs with the base food flavors. Turmeric is a good one for floral, aromatic and savory dishes.