Mini Keema Burgers in Pate a Choux Buns

What happens when you combine a classic American dish with recipes from France and India? The correct answer is mini pâte à choux keema burgers. These are definitely out of the ordinary, but they are fun and taste great.

Using choux paste, I made standard cream puff shells which I used as the hamburger buns. I filled them with Indian-style, spicy ground beef mixed with diced potatoes, called "keema". To reinforce the idea that this dish is supposed to be a burger, I added a slice of Gruyère and lettuce.

I was very pleased with the presentation; it really looked like an upscale hamburger. The flavors were fabulously sharp and spicy. These special treats will take you around the world with every single bite.

Bo Luc Lac Recipe: Vietnamese Beef Dish

I find thịt bò lúc lắc to be a fun-sounding dish. Thịt bò means beef meat in Vietnamese, but the rest of the name of this popular Vietnamese beef dish, "lúc lắc", translates to "shaking" and "moving back and forth".

This dish calls for very tender beef. I chose to use small cubes of sirloin beef; you could also use filet mignon. The meat is first immersed in a very traditional Vietnamese marinade, then tossed back and forth in a wok. The cooking time is fairly rapid, so it's perfect when you're looking for a quick and easy dinner menu item.

I served the cubed beef on a bed of lettuce, along with caramelized onions and sliced chile peppers. All you need to add is a bowl of steamed jasmine rice and a mixture of lime juice, salt and pepper (the typical dipping sauce that goes with every Vietnamese meal). Enjoy!

Vietnamese Grilled Chicken with Vermicelli Noodles (Bun Ga Nuong)

Bún gà nướng xả is a fabulous and simple meal. It’s perfect for when the weather’s hot, and as you may have heard, California is experiencing quite a hot spell at the moment. Vietnamese grilled chicken marinated in soy sauce and lemongrass is served with vermicelli rice noodles, a few vegetables and Vietnamese dipping sauce (nước mắm) on the side.

In my opinion, what makes the dish is the marinade for the chicken. The sweetness from palm sugar and the spiciness from the lemongrass bring out the flavor of the meat. The chicken doesn't require a lot of preparation; just let the chicken marinate for an hour and you'll have a splendid meal in no time.

How to Cook Tender Beef Short Ribs

Since I got married, I have to admit I eat a lot less meat than I used to because Lulu's a vegetarian. But that doesn't mean I don't still enjoy a large portion of meat once in a while.

If you’ve come to the site before, you've probably seen that in previous recipes I often use acid-based marinades to tenderize and flavor meat. Today, I cooked Korean-cut beef short ribs (called galbi), and I again made an acidic marinade. The marinade consists of buttermilk, a little dark soy sauce, horseradish mustard, honey, cooking wine and olive oil. The preparation is very fast and easy. Just marinate the ribs overnight in a glass baking dish. Once you're ready to eat, simply pan-sear the meat for about 10 minutes total on both sides. You'll have a feast with very little time spent in the kitchen!

Lamb Kebab Recipe

These lamb kebabs are called kofta kebabs. Unlike Greek lamb gyros, the patties are pan-fried instead of grilled. I mixed the lamb with garam masala, ginger garlic paste, chiles, ground almonds and bread, which gives the kebabs a denser texture. The finished dish is very refreshing, served with roasted vegetable couscous or pita bread and hummus.

As I think I've told you, lamb is probably one of my favorite meats, but I don't cook it very often because of the high cholesterol. If you're serving lamb for a party, I would advise you to season the meat well with lots of spices to cover the strong, distinct smell that some people might not like.