Firecracker Vegetable Roast Recipes

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

PULLED FIRECRACKER BRISKET

Steps:

• Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
• Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
• Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point - cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
• To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

FIRECRACKER CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

GRILLED FIRECRACKER POTATO SALAD

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

FIRECRACKER VEGETABLE ROAST

Steps:

• Preheat oven to 450.
• Place first 9 ingredients in a food processor, process til smooth.
• Combine basil mixture, cauliflower and next 5 ingredients, tossing well to coat. Arrange vegetables on a jelly roll pan coated with cooking spray.
• Bake at 450 for 15 min or til lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve with rice, if desired.

FIRECRACKER VEGETABLE ROAST

Steps:

• 1. Preheat the oven to 450 degrees. 2. Place first 9 ingredients in a food processor; process until smooth. 3. Combine basil mixture, cauliflower, and next 5 ingredients, tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray. 4. Bake at 450 degrees for 15 minutes or until lightly browned. Add tomato and chickpeas, bake an additional 5 minutes. Serve over rice

ROASTED EGGPLANT FIRECRACKER ROLLS

Steps:

• Cut the eggplant in half lengthwise. Brush the exposed flesh with 2 tablespoons of the olive oil. Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked. Remove from the oven, and cool.
• When cool, use a large spoon to scoop the pulp away from the skin. Discard the skin. Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent. Add the garlic and continue to cook for another minute. Do not allow the garlic to brown.
• Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan. Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well. Set aside to cool.
• Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together. Cut the stack in half. Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape. Roll the phyllo tightly, crimping the ends shut to seal in the filling. Repeat until all of the eggplant has been used. This will yield approximately 10 to 12 eggplant firecrackers. At this point, they can be held for up to 2 days, covered and refrigerated.
• To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes. Serve hot.

FIRE-ROASTED VEGGIES

Steps:

• wash, and slice all veggies as directed.
• place in large resealable plastic bag, add McCormicks Seasoning, and garlic powder.
• seal bag and toss, to distribute seasoning.
• add olive oil.
• reseal bag and toss to coat veggies again.
• pour veggies into med foil pan, cover with aluminum foil, puncture foil a few times with knife to create vents.
• place on med fire, for about 1-1 1/2 hours.
• cook longer is desired.
• note: i am more of a dump cook the seasonings mentioned are approx.
• use more or less as you choose.

FIRECRACKER BURGERS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.