tag:blogger.com,1999:blog-15765647092151497812024-03-05T04:00:08.582-08:00spicelabcooking and recipes and more cookingpurposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1576564709215149781.post-1609872622075614242010-06-25T07:39:00.001-07:002010-06-25T08:02:06.449-07:00Lamburgers with feta cheese and ras-el-hanout<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EWaS23u3onbktNfCJIb2Qay1njLYmP3hm1O7ohtnyaDh8f9XeVlj0_VElKFN72mM0dONJrhE9Jqv_xky0YkFHC2D6qsFMmbvtMuMZ0inJCzYj-NmGfbCEwZhAkwrdR2a9Jha5qHJPfpZ/s1600/IMG_2073.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EWaS23u3onbktNfCJIb2Qay1njLYmP3hm1O7ohtnyaDh8f9XeVlj0_VElKFN72mM0dONJrhE9Jqv_xky0YkFHC2D6qsFMmbvtMuMZ0inJCzYj-NmGfbCEwZhAkwrdR2a9Jha5qHJPfpZ/s400/IMG_2073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486725509971347682" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I have to share this latest discovery with you- a customer told me these were great BBQ meal, so I thought I'd try to make some myself and they are super delish!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Here's my recipe.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lamburgers with feta cheese and ras -el-hanout</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1.5 lbs. (700 grams) organic ground lamb</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup feta cheese, crumbled</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 egg, beaten</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons </span></span><a href="http://www.etsy.com/listing/49008797/gourmet-spice-rub-and-barbeque-kit-with"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">ras el hanout</span></span></span></a></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">a handful of chopped fresh herbs, such as chives, oregano and greek basil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">chopped cherry tomatoes</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">whole grain hamburger buns</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Put lamb in a large bowl and add cheese, egg and ras el hanout. Blend to combine, but do not over-mix, this will make for a tough burger. Form meat into 4 patties.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cook on an outdoor grill or broil in the oven for approximately 7-8 minutes per side.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Serve with whole wheat buns, tomatoes, fresh herbs and minted yoghurt if desired.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Serves 4 people.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">See all my summer BBQ grilling rub spice kits available here:</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><a href="http://www.etsy.com/shop/purposedesign?section_id=6536157"><span class="Apple-style-span" style="font-size: small;">http://www.etsy.com/shop/purposedesign?section_id=6536157</span></a></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><br /></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1tag:blogger.com,1999:blog-1576564709215149781.post-8172728370978187112010-03-08T20:06:00.000-08:002010-06-25T08:04:19.164-07:00Oscar party nibblies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJAhaqsGrTOXxh6QroWU5SqEetvtGftZN8mFHhjET7hobw0qAKxQMv92YKoUSaDFdOgbe20rW3LbLlVUoodccclwqfEzOBD9BUOzegIWsMYr5UprwOwPnxYm4y7t4DM29r4gmiShyphenhyphenlIIg/s1600-h/IMG_1088.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJAhaqsGrTOXxh6QroWU5SqEetvtGftZN8mFHhjET7hobw0qAKxQMv92YKoUSaDFdOgbe20rW3LbLlVUoodccclwqfEzOBD9BUOzegIWsMYr5UprwOwPnxYm4y7t4DM29r4gmiShyphenhyphenlIIg/s400/IMG_1088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446485030258359186" /></a><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFomKhga8gKVQRTb5qsxrfQyPdEWVvRp2Ek_HYw2ITWLu6H_Xg0zQ9aR-9ei-jyNECefhNhQww9qk8laS3GmU4G68bmSp8dGlT_jUcVsqxP_qvxGb0_jit0NwublJSAckPZFnKQUeEZNi/s1600-h/IMG_1080.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFomKhga8gKVQRTb5qsxrfQyPdEWVvRp2Ek_HYw2ITWLu6H_Xg0zQ9aR-9ei-jyNECefhNhQww9qk8laS3GmU4G68bmSp8dGlT_jUcVsqxP_qvxGb0_jit0NwublJSAckPZFnKQUeEZNi/s400/IMG_1080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446484068190235730" /></a><br /><br /><div><br /></div><div>Hello, long neglected blog. I've been busy with spice kits and other creative endeavors.<div><br /></div><div>Here are some quick shots of food served at my annual Oscar party last night. I didn't have time to shoot everything but it will give you an idea of the offerings. The theme was French food, inspired by the movie Julie & Julia. <div><br /></div><div>Yes, I wore pearls.</div><div><br /></div><div>Le menu</div><div><br /></div><div>- port poached figs with rosemary black pepper chevre and walnuts on puff pastry crackers (first photo)</div><div>- tartines with black olive tartinade and crushed pistachios (second photo)</div><div>- tartines with diced hass avodcado, balsamic caviar and smoked paprika (third photo)</div><div>- ricotta and sultana stuffed crêpes with a pear, ginger and lime sauce</div><div>- du puy lentil salad spoons with steamed haricots verts and turmeric shrimp</div><div>- mixed greens with fresh dill and a walnut vinaigrette</div><div>- chocolate cream cake (a Julia Child recipe)</div><div><br /></div><div><br /></div><div><br /></div></div></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com0tag:blogger.com,1999:blog-1576564709215149781.post-62491566744095230462009-09-26T21:17:00.000-07:002009-09-27T19:48:31.460-07:00Identify me!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYOMpqcGevoiibbpZAIKXpvPZeKozMxkQyj6hR_Fy0jFFJpmIarGVfytgDBnfrnOIZrgTmGZNTQ4xsEHSxKWaKAfp2fj4e5q1nIYVX6SjASs0XGbUl6sLn34bzUndPoF-w-VD70NLT_-7/s1600-h/IMG_0109.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYOMpqcGevoiibbpZAIKXpvPZeKozMxkQyj6hR_Fy0jFFJpmIarGVfytgDBnfrnOIZrgTmGZNTQ4xsEHSxKWaKAfp2fj4e5q1nIYVX6SjASs0XGbUl6sLn34bzUndPoF-w-VD70NLT_-7/s400/IMG_0109.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5385998540438078018" /></a><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Hello again, after a long pause for some vacation time.</span></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Here's a challenge for you: I found these green vegetables and cooked them while I was in Amsterdam. The seller at the farmers market said they were a type of seaweed. I found they tasted like asparagus when sautéed.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Can you tell me what they are?</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com3tag:blogger.com,1999:blog-1576564709215149781.post-29619587255692030212009-07-14T21:05:00.000-07:002009-07-14T21:31:49.643-07:00Strawberry and Black Pepper Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU2VDbG5hcAl8SQRp1LRuxcMfBj-Gq9k5vrWbjnpI-FidEHtlQODAp_3aCPkFEkXFbQ1q8wp5XyvPf4fPf3msYvW9MD0xOQ1DNHvmu7eWQosDHFtQ6_EtgGkiOmQ7TwYR2jlpE699DAIx/s1600-h/IMG_0491.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZU2VDbG5hcAl8SQRp1LRuxcMfBj-Gq9k5vrWbjnpI-FidEHtlQODAp_3aCPkFEkXFbQ1q8wp5XyvPf4fPf3msYvW9MD0xOQ1DNHvmu7eWQosDHFtQ6_EtgGkiOmQ7TwYR2jlpE699DAIx/s400/IMG_0491.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5358538255978777282" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The weather is rotten, so since I can't barbeque I have started experimenting making fresh fruit sorbets with spice.</span></span><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Here's the recipe for the first one I tried.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Strawberry and Black Peppercorn Sorbet</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">4 cups crushed hulled strawberries (about 1 1/2 lbs.)</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 cup sugar</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 cup water</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 tablespoon of whole black pepper</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Special equipment: Ice cream maker / sorbetière</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Take peppercorns and crush roughly with a mortar and pestle.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Combine the water and sugar in a small saucepan and bring to a boil, stir occasionally to dissolve sugar and make a simple syrup.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Once sugar has dissolved, add the peppercorns and let it sit for 20-25 minutes.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Once mixture has cooled, strain the sugar water and peppercorns through a fine sieve or a piece of cheesecloth.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">There should not be any pieces of pepper remaining in the simple syrup.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Add the syrup to the crushed strawberries and stir to combine. Pour into freezer bowl of ice cream make and freeze according to manufacturer's instructions. After it is done, transfer to another container and freeze for another couple of hours.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">If you are feeling fancy, serve it in martini glasses. Enjoy!</span></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com2tag:blogger.com,1999:blog-1576564709215149781.post-88324211369410700292009-07-14T21:02:00.000-07:002009-07-14T21:04:45.953-07:00Ode to Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOybNrAINFkxlCw5Tyr_J5VsvwnQI8pZRXag9nTD1XLX_CxgDhsMX7vpvRGEeMIh-nufJiobdNaHcZ1yA0GsguuciVbAM_iQjUUpXsu0G_hvayBcmtNszTS6JLK7I0johCIlxpz2iN9Oti/s1600-h/IMG_0351.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOybNrAINFkxlCw5Tyr_J5VsvwnQI8pZRXag9nTD1XLX_CxgDhsMX7vpvRGEeMIh-nufJiobdNaHcZ1yA0GsguuciVbAM_iQjUUpXsu0G_hvayBcmtNszTS6JLK7I0johCIlxpz2iN9Oti/s400/IMG_0351.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5358532878335380498" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ah, the sweet rewards of going to pick berries on a farm.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Recipes to come soon....</span></span></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com0tag:blogger.com,1999:blog-1576564709215149781.post-66391708757401772382009-07-02T21:50:00.001-07:002009-07-02T21:52:11.316-07:00Steak kebabs with Mexican chili rub<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkycwaLp6i0SP_2uMlIMmfKIuz4vL1sGoa8okOBMyKGgymgVP6te-HpbmtagkfuVtI9S7SDLdIaEPYYqfHDkiVUdtW2-gWPKj6cngrb_1YHDoScwJHF0ZmvgXxZG-7BxzDBgBN_yS_vSHC/s1600-h/IMG_0165.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkycwaLp6i0SP_2uMlIMmfKIuz4vL1sGoa8okOBMyKGgymgVP6te-HpbmtagkfuVtI9S7SDLdIaEPYYqfHDkiVUdtW2-gWPKj6cngrb_1YHDoScwJHF0ZmvgXxZG-7BxzDBgBN_yS_vSHC/s400/IMG_0165.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5354091867672229906" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">The fruits of last week's BBQ: delicious kebabs on my friend's back deck, served with fresh strawberry daiquiris. Yum!</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">Ingredients</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">1 pound (500 grams) of your favorite cut of red meat, cut into approximately 1 inch cubes</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">1 -2 small zucchini, sliced into 1/2 inch rounds</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">1 red pepper and one yellow pepper, seeded and sliced into medium chunks</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">1 red or vidallia onion</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">3 tablespoons olive oil</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial"><a href="http://www.etsy.com/view_listing.php?listing_id=26021314">2 tablespoons of Mexican rub</a></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">Directions </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">Take meat and cover it generously with the rub and press on with your fingertips. Brush meat lightly with olive oil. Thread onto skewers, alternating with the sliced vegetables. Place skewers on grill and cook until middle or meat cubes are well cooked, depending on heat of your grill. Let meat rest for a few minutes after removing it from the grill to allow the juices to redistribute. Serve with corn chips and fresh salsa.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial">Serves 4-5 adults</p>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1tag:blogger.com,1999:blog-1576564709215149781.post-63893280963494707412009-06-24T19:38:00.000-07:002009-06-24T20:52:56.611-07:00Blue Marlin with Chimichurri rub on whole wheat burritos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dlSsg6-nj-AF4XxILOpZOifw57S849Hj364KuT6aEe810nfMNFfhUdpRHQWNna8QjgFujjn0CPfIH63JnIJguT0hTlWKhgGNf3cUbzS1g8tdXwTKsftqR2RNZDCAV6aWtjiZS2T4IJmU/s1600-h/IMG_0144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dlSsg6-nj-AF4XxILOpZOifw57S849Hj364KuT6aEe810nfMNFfhUdpRHQWNna8QjgFujjn0CPfIH63JnIJguT0hTlWKhgGNf3cUbzS1g8tdXwTKsftqR2RNZDCAV6aWtjiZS2T4IJmU/s400/IMG_0144.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5351099891549198770" /></a><span class="Apple-style-span" style="font-family:arial;">This recipe, friends, will knock your socks off. If you haven't tried blue marlin on the grill, go purchase some immediately.<br /><br />Ingredients<br /><br />500 grams of fresh blue marlin filets, skinless<br /><a href="http://www.etsy.com/view_listing.php?listing_id=26021314">2 heaping tablespoons chimichurri rub</a><br />2 tablespoons olive oil<br />1 tablespoon lemon or lime juice<br />4 whole wheat burritos or pita<br />2 fresh sliced tomatoes<br />1/4 red onion sliced into thin rings<br />1 cup of romaine or arugula, rinsed and torn<br /><br />Directions<br /><br />Rinse marlin and pat dry.<br />Drizzle olive oil and lemon juice over marlin filets and pat rub onto both sides of fish.<br />Place fish on grill or under the broiler and cook for about 8-10 minutes, depending on the thickness of your filets.<br />Let fish cool for 2-3 minutes then slice into bite sized cubes. Place fish in tortillas or pitas over lettuce, onions, and tomatoes.<br />Roll up and serve. You can add a sauce or salsa for dipping as well, but I like mine nude. ;-)<br /><br />Happy grilling!</span>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1tag:blogger.com,1999:blog-1576564709215149781.post-13087584030425538012009-06-21T19:45:00.000-07:002009-06-24T20:53:46.053-07:00Corn on the cob with cajun butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-0RoKjSwZUGSYUi-u_NccSi_fpHVfuqhwYTqOkyrIuOJFRLehhUdpOMdo2O2-EFICK5TK9XJpOgA1LiFu5vHXDXtLS2DpYtgd4SXWeluT3CFcgQvZOxYtJZsJx_DSDD607_1mgbpGjiM/s1600-h/IMG_0042.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-0RoKjSwZUGSYUi-u_NccSi_fpHVfuqhwYTqOkyrIuOJFRLehhUdpOMdo2O2-EFICK5TK9XJpOgA1LiFu5vHXDXtLS2DpYtgd4SXWeluT3CFcgQvZOxYtJZsJx_DSDD607_1mgbpGjiM/s320/IMG_0042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5349979954202064594" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This corn is spicy and finger licking good!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This is so delicious and so simple, you will want to keep some of this butter prepared in your fridge. </span></span><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Ingredients</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">6 ears fresh picked corn</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">4-5 tablespoons of butter, room temperature</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><a href="http://www.etsy.com/view_listing.php?listing_id=26021314">1 1/2 tsp. of cajun rub</a></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">boiling salted water </span><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Directions</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Take room temp butter and place in a small bowl. Add rub and stir until spices are well integrated with butter.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">serve right away or roll into a log with wax paper and refrigerate until firm.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Husk corn ears and immerse in a boiling pot of salted water for approximately 10-12 minutes. Drain.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Butter corn while still steaming hot. Enjoy!</span></div></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1tag:blogger.com,1999:blog-1576564709215149781.post-85605619868117350622009-06-04T21:33:00.000-07:002009-06-24T20:31:36.779-07:00Kebabs with Moroccan Ras el Hanout rub<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEfy4AwDJgteApuPgFYxhmzw_kzcKD9DKxdYSUNe_uw49ilBu2ySAvdyWXife8Gq0cK0VnzxhxsasKcK2LbCb7kAAUTGq0eFSQU9TypNQoRhvtAtLLW4diBGF9imh9kgrVwwJvLYymtV1/s1600-h/IMG_0014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEfy4AwDJgteApuPgFYxhmzw_kzcKD9DKxdYSUNe_uw49ilBu2ySAvdyWXife8Gq0cK0VnzxhxsasKcK2LbCb7kAAUTGq0eFSQU9TypNQoRhvtAtLLW4diBGF9imh9kgrVwwJvLYymtV1/s400/IMG_0014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345163198154853698" /></a><br /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">I am going to post a couple of BBQ recipes a week to launch us into the summer season! Hurrah!</span></span><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Here is an exotic Moroccan style recipe to try on your barbeque. It works well with, beef, chicken, lamb or even tofu. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Serves 4 people</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">ingredients</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 chicken breasts, or meat of your choice, cubed into 1 inch pieces </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 pint cherry or strawberry tomatoes</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 yellow pepper, seeds removed, sliced into long strips</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 medium yellow or Vidalia onion, cut into thick slices</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><a href="http://www.etsy.com/view_listing.php?listing_id=26021314">4 tsp. moroccan rub</a></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 tsp. olive oil</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 tsp. lemon juice</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">wooden or metal skewers</span><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Combine lemon, oil, rub and meat in a large bowl and marinate for 1 hr or overnight.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Assemble kebabs by threading alternating onion, meat, tomatoes and pepper onto the skewers.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">(If you are using wooden skewers on the BBQ, you will want to soak the skewers in water for 1/2 hour before you start assembling them).</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Place skewers on a hot grill (or under your broiler for 7-9 minutes) until nicely charred and the meat is cooked through to your liking.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Serve with a side of couscous, the salad so nice they named it twice.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Happy BBQ!</span></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1tag:blogger.com,1999:blog-1576564709215149781.post-83755563605223105602009-05-15T04:50:00.000-07:002009-05-15T05:31:54.031-07:00Pad Thai with tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftMvYRlnyj2SAH6ftcDKaz4CDHL1c8_F6Mu2gQJnIIiM5SL0QEARR94O5kv2uUEIQmhPV037MJCB5HV_I6hLldy6bzY4NiThhmmzHmIUpfC0mZhVQHvjhhEitYSw_W0QZ74kyp0dd6GuV/s1600-h/IMG_3113.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftMvYRlnyj2SAH6ftcDKaz4CDHL1c8_F6Mu2gQJnIIiM5SL0QEARR94O5kv2uUEIQmhPV037MJCB5HV_I6hLldy6bzY4NiThhmmzHmIUpfC0mZhVQHvjhhEitYSw_W0QZ74kyp0dd6GuV/s400/IMG_3113.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5336027091887044482" /></a><br /><br /><span class="Apple-style-span" style="font-family:arial;">Pad Thai with tofu</span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:x-small;">adapted from a recipe in rebar</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:10px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:10px;"> </span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">A good Pad Thai is a wonderful meal, but the commercial sauces I have tried are awful and oily. Here is the best homemade sauce recipe I have come across. You can even make the sauce and keep it for a couple of weeks in the fridge.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">ingredients</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1/4 cup ketchup</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1/4 cup fish sauce (nam-pla)</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1/4 cup water</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 tbsp molasses</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 tbsp sambal olek or 1/2 tsp crushed red chili flakes (optional)</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1/2 tsp crushed black peppercorns</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">8 oz (240g) snow peas, or a red pepper, sliced</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 lb (454g) package medium width rice noodles</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 block extra firm tofu</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">6 large garlic cloves, minced or put through a garlic press</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 eggs, beaten</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 cups bean sprouts</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">3 stalks green onions, sliced</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1/2 bunch cilantro, roughly chopped</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">1 lime</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">4 tbsp roasted peanuts, crushed (optional)</span></div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Start by putting a large pot of water to boil. If using snow peas, add once water begins to boil and cook for 1 minute before removing with a slotted spoon. Turn off heat, add noodles to the water and let them soak for 5-6 minutes, until tender. Drain and reserve.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Make sauce by whisking together the first 6 ingredients. Set aside. Drain tofu and press to remove extra water and cut into 1/2 inch cubes. Heat 1 tbsp oil in a non-stick skillet or wok and sauté the tofu until golden. Remove from wok and set aside. Add another tbsp of oil and add garlic until golden. Pour in eggs and scramble until dry and set. Next add the red peppers (if using) and the noodles and stir to combine with eggs. The noodles will start to clump together now, but don't worry it will all work out, continue stirring them for about 5 minutes.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Turn up the heat and ad the sauce, tofu, bean sprouts and snow peas (if using). Stir constantly to heat everything through and prevent sticking. After a few minutes, add the green onions and cilantro and toss. Divide Pad Thai among serving plates, drizzle with fresh lime juice, sprinkle with chopped peanuts if desired and serve.</span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">Enjoy!</span></div><div> </div><div> </div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com0tag:blogger.com,1999:blog-1576564709215149781.post-82771794128459146962009-04-14T21:19:00.000-07:002009-06-29T21:24:25.758-07:00Asian chicken noodle soup with ginger and star anise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEyyjx5vAMm8dylSp6nKFanZo6G5IMg8s3acjG3Y_8GK29-N5-dDL-QYEN7xBBuYk2ioM63bry57KIIcMZPMg-nYZt8Ky_yavUWQYF0NB8YhVnkhiYhZ0sgnU_PJ2CPy27ohTXJJwQYWK/s1600-h/IMG_3059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEyyjx5vAMm8dylSp6nKFanZo6G5IMg8s3acjG3Y_8GK29-N5-dDL-QYEN7xBBuYk2ioM63bry57KIIcMZPMg-nYZt8Ky_yavUWQYF0NB8YhVnkhiYhZ0sgnU_PJ2CPy27ohTXJJwQYWK/s400/IMG_3059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5324772359682607058" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">Quick and easy for a weeknight dinner!</span></span><div><div><div><div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">prep time 10 minutes</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">cooking time 20 minutes</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">serves 4 adults</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 skinless chicken breasts</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons vegetable or sunflower oil</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 head broccoli florets or 2 mini bok choy, chopped coarsely</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">5 oz. (150g) any type of noodle, egg, rice or udon noodle (I used egg noodles in photo)</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">6 cups (1.5 liters) chicken broth</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 cups (500 ml) water</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 cup (60 ml) soy sauce (try a low sodium version like tamari)</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.etsy.com/view_listing.php?listing_id=24081766">1 cinnamon stick</a></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.etsy.com/view_listing.php?listing_id=24081766">6-8 pieces dried sliced ginger</a> (or 1 inch piece fresh, peeled and sliced)</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.etsy.com/view_listing.php?listing_id=24081766">2 star anise pods</a></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 green onions, shredded into long strips (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Place the noodles in a bowl of boiling water, let stand for 5 minutes, then drain and set aside.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Place stock, water, broccoli or bok choy, star anise, cinnamon and ginger into a large saucepan on medium high heat and simmer, covered for 5 minutes.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add chicken breasts and cook for 7 minutes. Remove and shred the chicken using a fork and knife. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Return the chicken to saucepan with noodles and green onions. Cook for 3 minutes or until noodles are heated through. Serve at once.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div></div></div></div></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com0tag:blogger.com,1999:blog-1576564709215149781.post-51399108763047752482009-04-09T21:39:00.000-07:002009-06-24T20:38:11.588-07:00Indian Butter Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDL8BC5W7SZc9IWLYoQ1iuAiK0uG2LZ95ITXeqkJhEllgR_8VIEsx9wChZdGioNsc6fXnUp-6dlF9RtcPwMEkbiD9tQasUjpQX7ji4LcQ288_5VjEIHUOfwD5-qJ7Y52B6weyaNnFP5yYX/s1600-h/butter+chicken2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 386px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDL8BC5W7SZc9IWLYoQ1iuAiK0uG2LZ95ITXeqkJhEllgR_8VIEsx9wChZdGioNsc6fXnUp-6dlF9RtcPwMEkbiD9tQasUjpQX7ji4LcQ288_5VjEIHUOfwD5-qJ7Y52B6weyaNnFP5yYX/s400/butter+chicken2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5323174433320750706" /></a><br /><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">When I was thinking about writing this post I remembered the last time I made butter chicken for friends. It was Oscar night so the theme was Indian obviously (Jai Ho!) and when I presented my lovely dish of butter chicken along with the dal, sag aloo and naan bread, it illicited many aahs of pleasure, and even a marriage proposal, so I thought I should share. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Who doesn't want the recipe for marriage chicken, right?</span></span><div> </div><div> </div></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:large;">Indian Butter Chicken</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:x-small;">Adapted from a recipe by Nancie McDermott, author of The Curry Book</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:10px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:10px;"> </span></div><div><span class="Apple-style-span" style="font-family:arial;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;font-size:48px;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Indian cooks created this recipe to make good use of leftover tandoori chicken, it reheats poorly because it is marinated in yoghurt and it is cooked at high temperature, both of which dry it out. In this recipe, it is enveloped in a lovely tomato and cream sauce with sweet spices. Served with basmati rice, it is a worthwhile indulgence.</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 1/2 pounds of cooked tandoori chicken (about 4 large breasts)</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 tablespoons butter, chilled</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon paprika</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.etsy.com/view_listing.php?listing_id=19776707">1/2 teaspoon ground turmeric</a></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon sea salt</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.etsy.com/view_listing.php?listing_id=19776707">3 teaspoons garam masala</a></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 can 14-18 oz. peeled and diced tomatoes, including juice</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 cup cream</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Note: I like to buy pre-marinated tandoori chicken from my local specialty store, but you can also make a marinade yourself, using <a href="http://www.etsy.com/view_listing.php?listing_id=19776707">2 1/2 teaspoons tandoori spice</a> and a cup and a half of plain yoghurt. Marinate for 6 hours - overnight in the fridge.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The night before, take your marinated chicken and pop it in a 300ºF (150ºC) oven for 30-45 mins. in a large glass dish. Remove from oven and cool, then refrigerate. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Prepare the cooled tandoori chicken by cutting it into bite-size pieces. You will have about 4 cups. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">In a large fryer or saucepan, bring the tomatoes and their juice to a gentle boil. add the spices, reduce the heat to maintain a simmer and cook over medium heat, stirring occasionally, until slightly reduced, about 5 minutes. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add the chicken and cream and stir well. Cook for 10 minutes, until the chicken is heated through.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Stir in butter and remove from heat quickly. Stir gently until the butter is melted and the sauce is smooth. Serve with basmati rice. </span></span></div><div> </div><div> </div></div>purposedesignhttp://www.blogger.com/profile/09148540735674640292noreply@blogger.com1