My recipe is similar. I’ll look it up again when I’m not so sick. I don’t have a tandoor so I skewered my chicken and charred it on the grill
Feel better.
Niece's kids brought novovirus with them. I'm the last one in the house to catch it. Whee.
My recipe is as follows:
Ingredients
Marinade
1 cup yogurt (unflavored, unsweetened)
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon ground cinnamon
.5 teaspoons cayenne pepper (could probably up this to 1 or 1.5 tsp if you like spicy food. It's in the marinade, so it won't be as hot as if you put it in the sauce)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger (I buy the paste from the tube)
1 teaspoon salt, or to taste
1 lb boneless/skinless chicken (I like dark meat) chopped into large bites
For grilling
4 long skewers
Sauce
1 tablespoon butter (or ghee if you can get it)
1 clove garlic, minced
1 jalapeno pepper, finely chopped (or thai chili or other hot pepper)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
For finishing
1/4 cup chopped fresh cilantro
If you want it less hot, cut the ribs out of the pepper before mincing. The capsaicin gland is in the ribs.
In a large bowl, combine all of the "marinade" ingredients. Stir in chicken, cover, and refrigerate for 1 hour
Preheat a grill for high heat and oil grate. Thread chicken onto skewers, and discard remaining marinade.Grill until juices run clear, about 5 minutes on each side. I like to cook mine until slightly charred.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add cumin, paprika, and salt. Stir until fragrant, 1 minute or so. Stir in tomato sauce and cream. Simmer on low heat uncovered until sauce thickens, about 10 minutes. Add grilled chicken, and simmer for 10 minutes, covered. Transfer to a serving platter, and garnish with fresh cilantro (optional).
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Chicken tamales! And they turned out so delicious!
Starting the new year off right. Pork loin with balsamic reduction and capers, turnip greens and field peas with pork shoulder.
Baked ranch chicken nuggets. So I got this idea from another recipe of mine. Two or three chicken breasts, cut into chunks. Dredge the pieces in ranch dressing, then in toasted panko. Add shredded/grated cheese of your choice to the panko. Place on a cookie sheet with a baking rack. Bake at 450 for about 15 minutes.
My little chicken-hater has gone back for seconds.
My little chicken-hater has gone back for seconds.
So I was at the big Asian super market nearest to me looking for ingredients to make Jokbal (something to do with all those pork hocks I have in my freezer) and I bought a container of Dashi Miso paste. I have no idea why it took me this long just to keep a container of that around just to make up a bowl of miso soup whenever I feel like it, but God damn it, I will never be without it again. All I used was roasted seaweed and leeks in it (next time I keep the tofu around to make it proper) and it's delicious.
Stoked to make jokbal. Watch Maangchi, the most adorable Korean mom, cook it up. Her recipes are pretty fantastic.
Stoked to make jokbal. Watch Maangchi, the most adorable Korean mom, cook it up. Her recipes are pretty fantastic.
I've never had Natto. Is it anything similar (in taste and/or texture) to black bean garlic sauce (sans garlic)?
It's sort of a nutty, slightly bitter flavor. A lot of people can't get past the smell.
figmentPez
Staff member
I thought it was the texture that put most people off?
True, it is a bit sticky and slimy, but there's that George Clinton level of funk.
Ooh... sauteed mushrooms on rice... hmm.
Oh, my aunt showed me a recipe for mushroom rice over Christmas that was delicious.Ooh... sauteed mushrooms on rice... hmm.
You sautee 3/4s of a pound of mushrooms, remove and set aside, then you sautee an onion and some garlic for a little bit in butter, add another 3/4s of a pound of mushrooms and cook till they soften and release moisture, deglaze with a little chicken stock (about a quarter cup), stir in 1.5 cups of basmatti rice and then add 2 cups of chicken stock, a tablespoon of fish sauce and two tablespoons of soy sauce. Bring to a simmer, cover and reduce heat to medium/low for 10 minutes. Cut up some green onions and add it to the reserved 3/4 of a pound of mushrooms. After ten minutes is up, check to see that all moisture is absorbed, if it is, remove from heat and quickly chuck the mushrooms and onions on top and cover and let sit for 10 more minutes. Stir everything together with a bit of butter and serve.
I've made it a couple of times since Christmas as a side dish and it's pretty delicious.
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Wasn't planning on it.
Cheese slime doesn't seem to bother me, it's OK for a dairy product to have that texture. It's even OK for some vegetables to be a bit slimy, okra and mushrooms for instance. But there are some dim sum dishes that I've tried to eat with slimy rice(?) noodles, that I just could not handle.
Mini meatloaf made in a muffin tin with sweet potatoes and salad.
We made Beef Pappardelle from Maggiano's. It was super good. We used 2% milk instead of cream b/c beef doesn't need more fat. It could use some fresh parsley at the end and more heat, but it's tasty and super easy.
https://www.maggianos.com/images/uploads/pdfs/Braised_Beef_Pappardelle_Recipe.pdf
https://www.maggianos.com/images/uploads/pdfs/Braised_Beef_Pappardelle_Recipe.pdf
Excessive.[DOUBLEPOST=1516823790,1516823754][/DOUBLEPOST]I wasn't kidding about those desserts. Holy crap...
FYI: each of those scoops of ice cream is ONE POUND.
This however, looks wonderful. What's on those onion rings?French onion burger and onion rings from the Poky Dot diner in Fairmont, WV.
No, I did NOT save room for dessert. Their banana split is the size of a small child.
Have you made porchetta before? Is it a braising method?
I'm just gonna bake it then ladle boiling oil over it to crispen up the skin.
Went to a spanish restaurant and grossed my wife out by ordering lengua al vino.
(That's cow tongue in wine sauce for the non-spanish speaking)
She was mostly over it by about half-way through dinner, until I went "Ow! I bit my tongue!" It took her a second to get it, and then she got all grossed out again
(That's cow tongue in wine sauce for the non-spanish speaking)
She was mostly over it by about half-way through dinner, until I went "Ow! I bit my tongue!" It took her a second to get it, and then she got all grossed out again
While tongue doesn't gross me out, I'm not a huge fan of the texture. It's sort of too soft or something, I dunno.Went to a spanish restaurant and grossed my wife out by ordering lengua al vino.
(That's cow tongue in wine sauce for the non-spanish speaking)
She was mostly over it by about half-way through dinner, until I went "Ow! I bit my tongue!" It took her a second to get it, and then she got all grossed out again
Give me cheeks over tongue any day.
It reminded me a lot of the beef heart stew I made one day, in terms of texture.
In terms of flavor, it wasn't anything special. It mostly tasted like salisbury steak
I've only had beef tongue at taquerias. I like it for tacos. Never considered buying it and working with it at home. It seems like too much work.
