July 25, 2014
Grilled Hawaiian Chicken
Florence
Course Main
Cuisine American
- 1/4 cup unsweetened orange juice
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon minced cilantro leaves
- 1/4 teaspoon salt
- 4 chicken breast -- 4 oz halves -- skinned
- 3/4 cup finely chopped pineapple
- 2 tablespoons chopped red bell pepper
- 1 jalapeno pepper -- seeded and chopped
- 2 tablespoons minced cilantro leaves
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon unsweetened orange juice
- 1/2 teaspoon pepper
Combine orange juice, pineapple juice, cilantro and salt and mix well
Add chicken, turning to coat
Cover and refrigerate chicken for several hours, turning occasionally
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
Let mixture stand at room temperature for 2 hours
Remove chicken from dish, reserving marinade
Sprinkle chicken with pepper
Grill chicken 4 to 5 inches from coals 15 minutes or until done
Turning and basting frequently with reserved marinade
To serve, top each breast with 3 tablespoons pineapple mixture
Garnish with pineapple leaves
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May 14, 2014
Lamb Curry
Florence
Course Main
Cuisine Indian
- 4 pounds boned lamb
- 2 pounds onions
- 8 large garlic cloves - minced
- 1/2 cup coriander leaves -- chopped
- 1 tablespoon fresh ginger root -- chopped
- 1/2 cup plain yogurt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3 tablespoons ground coriander
- 1 tablespoon kalonji -- nigella seeds
- 3 tablespoons ghee
- 3 tablespoons oil
- 10 cardamom pods -- bruised
- 2 teaspoons garam masala
- 3 teaspoons salt and pepper -- to taste
Trim off all excess fat and cut in to large cubes.
Slice onions in to thin slices, only cut up about 1 1/2 pounds.
In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
In large fry pan, heat ghee and oil and fry sliced onions until browned.
Remove onions from pan.
Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
Cover and cook over low heat until meat is almost tender, stirring occasionally
You can add a small amount of water if the dish becomes dry to help cooking.
When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
Cover pan and simmer gently for a few minutes more
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April 29, 2014
Garam Masala
Florence
Course Spice
Cuisine Indian
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
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April 19, 2014
Cucumber Salsa
Florence
Makes about 3 cups of salsa
Course Condiments
Cuisine American
- 1 cup sour cream
- 1 cup plain yogurt
- 1/4 cup snipped parsley
- 1/4 cup fresh snipped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cucumbers
Pare, de-seed, and coarsely shred the cucumbers
In a large bowl, mix all ingredients
Cover and and place in fridge for about 2 hours or until chilled
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April 18, 2014
Spicy Dip For Vegetables
Florence
Course Dip
Cuisine American
- 1/4 cup seedless raisins
- 1 cup cottage cheese
- 2 tablespoons vinegar
- 1/2 small diced onion
- 1 teaspoon chile powder
- 1/2 teaspoon curry powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Place raisins in bowl and cover with hot tap water
Let stand 10 minutes
Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
Drain raisins.
Add raisins to blender.
Cover and blend at high speed until smooth and creamy.
Chill and server with your selection of your favorite vegetables.
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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