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Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes

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December 24, 2021

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Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes

Cutlets in aromatic sauce and creamy mashed potatoes.

Ingredients

2 pork chops

1 tbs fresh thyme, crumbled

½ tsp salt

½ tsp ground pepper

1 tbs olive oil

2 ½ tbs balsamic vinegar

Mashed potatoes with Parmesan:

4 medium potatoes, cubed

4 tbs milk

2 tbs grated Parmesan cheese

1 clove garlic, finely chopped

1 pinch nutmeg

2 tbs olive oil

Salt and freshly ground pepper

Preparation

1. With a sharp knife, make several incisions in the meat. Rub pork chops with salt, pepper and thyme.

2. Brown the pork chops in olive oil over medium heat for about 3 minutes on each side.

3. Add balsamic vinegar to the pan, simmer for 2-3 minutes or until the sauce slightly thickens. Remove the chops from the pan, set aside and keep warm.

4. Add 2 tablespoons water to the sauce, stir until smooth.

5. Pour sauce over the pork chops, serve with hot mashed potatoes and a salad.

6. Mashed potatoes with Parmesan cheese

7. Cook potatoes in salted water for about 10-15 minutes. Drain.

8. MWC: put the potatoes, with one cup water into the microwave safe dish, cover and cook 8 minutes on Max. Drain.

9. Mash the potatoes.

10. Stir grated cheese into milk over low heat. Add nutmeg and garlic.

11. Blend in olive oil, stir and combine.

12. Add the mixture to the mashed potatoes, mash some more until smooth.

Credit: Foodista

Curry Laksa

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December 24, 2021

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A coconut curry soup with noodles with various ingredients like tofu puffs, fish balls, fish cakes, shrimps, cockles bean sprouts, etc added into it.

Ingredients

3 cups chicken broth

500 grams ‘lai fun’ (rice noodles)- blanched in boiling water for 1 minute, drained

mustard greens – blanched in boiling water

bean sprouts- blanched in boiling water

tofu puff (” tofu pok”)- halved

fish cake/fish balls

2 hard boiled eggs, halved

mint- for garnishing

150 milliliters coconut cream (or more if prefer creamier laksa)

1 packet of Chilliz Curry Laksa paste

lime (cut into wedges)- optional

Preparation

1. Boil chicken stock and add in laksa paste and stir well.

2. Add in tofu puff and cook for about 5 minutes; then add in fish cake/fish balls. Bring to the boil.

3. Pour in coconut cream and stir well.

4. Put a handful of the noodles, choy sum and bean sprouts in a bowl, then ladle hot laksa broth over the noodles.

5. Garnish with hardboiled eggs and mint.

6. Serve with sambal belacan on the side.

7. Optional: you can squeeze some lime juice into the laksa)

Credit: Foodista

Curry Fried Oysters

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December 23, 2021

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These oysters are great as an appetizer, served on top of lightly dressed greens, or in a po boy sandwich.

Ingredients

1 egg

1 cup very very cold soda water

A good squeeze of lemon juice

1/8 teaspoon baking powder

3/4 cup rice flour

2 teaspoons mild curry powder

3/4 cup vegetable oil

12 oysters, shucked

Sea salt to taste

Preparation

1. Break the egg into a bowl and beat with the soda water and lemon juice.

2. Add the baking powder, rice flour, and curry powder until frothy.

3. In a large skillet, heat the oil until hot. Test by dropping bits water off your fingertips. If the oil pops, it’s ready.

4. Dredge oysters through batter. Lightly shake off excess and place in hot oil.

5. Cook on both sides until browned, about 2 minutes each side.

6. Remove and place on clean paper towels.

7. Sprinkle with sea salt and serve immediately.

Credit: Foodista

One of my favorite ways to cook frozen fish is in flavourful rich curry sauce together with some veggies. A delicious dish for any time of the year, but particularly welcome and soothing in the cold winter days with some steamed rice.

Ingredients

250 grams Alaska pollock fillet

1 small onion, sliced

3 tablespoons Green peas

1 tablespoon Cornstarch

Oil for frying and cooking

Sauce:

1/2 tablespoon Curry

1/2 tablespoon Sugar

5 tablespoons Ketchup

1/4 tablespoon Salt

3 teaspoons Water

Marinade:

1/4 teaspoon Jiafan rice wine

1/4 teaspoon Salt

Pinch White pepper

Preparation

1. Rinse and pat fish dry with paper towels. Cut into the 2-inch chunks and place them in a bowl. Add in the marinade and leave it for 10 minutes.

2. Heat a skillet half-filled with cooking oil. Coat lightly the fish fillet with cornstarch and fry them over the medium heat until light golden. Remove and drain.

3. Heat a little of oil in the same skillet over moderately high heat until hot but not smoking. Stir-fry sliced onion until aromatic, add in peas, return the fish to the skillet, pour in sauce and gently stir to combine. Cover and cook for 5 minutes. Dish up and serve with the steamed rice.

Credit: Foodista

Curry Beef Over Rice Noodles

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December 23, 2021

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This is a recipe I just made couple weeks ago with ingredients I add on hand. My son loved it.

Ingredients

1 pound Black Angus Inside Round Steak (cut in thin slices)

2 cloves of garlic

1 teaspoon fresh ginger

1/4 cup red onions

1 teaspoon Sambal Oelek

2 teaspoons Curry Powder

2 tablespoons Soy sauce

2 teaspoons Lime juice

1/4 cup Natural roasted peanuts

Preparation

1. In nonstick skillet, add oil and sautÃ© beef over medium-high heat for 3-4 min. Add red onions, garlic, sautÃ© for about 4 minutes. Add fresh ginger, sambal oelek, curry powder; cook, stirring, until fragrant, about 45 seconds.

2. Add soy sauce, lime juice and peanuts. SautÃ© another 30 seconds. Server over rice noodles.

Credit: Foodista

Curried Lamb Lollipops

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December 22, 2021

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I have been thinking of this for the grill for over a month now. I’ll tell you that ground lamb is hard to find in Southern California. But, I did find it and here is the story…

Patti and I are different as salt and pepper, if you were to know us you may wonder how we ever got together much less be happy together. We are very happy and our only problem is just not enough work that pays… but, in time even that will change…

I tell you all this because of the name Patti gave this dish: “Lollipops”… Come on, I am a guy, “The Grillmaster”. I don’t do “Lollipops”… Well you see the name in the title here. I guess I do Lollipops. Oh well, marriage is compromise, but at least I promised not to add chipotle. But, the lamb was awesome whatever you call it…

Anyway, I love curry, the trouble is that I tend to really spice up the dish that I am doing. So, you really can taste and smell the beautiful aroma of the curry. Sadly, for some, it tastes like nothing else. Not this time. First, I want to point out that when I told everyone I was doing a curried lamb I got a bunch of icky faces and groans… We don’t like curry, it is too spicy…

Ok, I made the lamb up half and half with and without curry… Do you know what they did?
The first thing I heard was that smells wonderful. At that time I still had the foolish thought that it will be ok and they would eat theirs and leave the curried lamb for me.
Dang, was I wrong? You betcha!

Ingredients

Ingredients: Lamb

2 pounds ground lamb

4 tablespoons fresh curry powder

3 tablespoons Soy Sauce

2 tablespoons fancy Spanish paprika

2 tablespoons Cajun seasoning

2 tablespoons dried onion flakes

2 tablespoons dried crushed garlic

2 tablespoons minced garlic

2 tablespoons coarse black pepper

1 teaspoon sea salt

1 egg

1 medium sweet onion, minced

Bamboo skewers, soaked

Ingredients: Peanut Sauce

1/2 cup peanut butter, creamy or chunky

2 tablespoons soy sauce

1 teaspoon sugar

1/2 teaspoon Tabasco Chipotle Hot Sauce

1/2 cup HOT water

Ingredients: Yogurt Cucumber Sauce

1 1/2 cups Greek style yogurt

1 cucumber, peeled and chopped

3 tablespoons fresh dill or dried, if that’s all you have

1 tablespoon lemon juice

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

Preparation

1. Directions: Lamb

2. Place all the ingredients in a bowl and mix well. Then, take some of the lamb and shape it into a roll and run a bamboo skewer through them. You’re set to go.

3. If you want to leave out the curry, don’t tell me, I’ve heard it…

4. Don’t forget to soak the bamboo skewers for at least a ½ hour before using them.

5. Directions: Peanut sauce

6. This is a real simple and packs a lot of flavor. Take a small bowl and add everything except the HOT water. Mix this until smooth, I use a fork. Then, add a little hot water, a little at a time and mix until smooth. Keep adding and mixing until you have added all the water. As it cools it will thicken.

7. Directions: Yogurt Cucumber sauce

8. Put all the ingredients into a food processor and blend until smooth. Poor into a bowl cover and place in the refrigerator until ready to serve.

9. Preparing Grill: Low Direct Heat

10. Preheat your grill to low heat (250-300). Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

11. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Credit: Foodista

Curry and Sage Chicken

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December 22, 2021

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Enjoy with Lots of Summer Love, Catherine

Ingredients

1 whole chicken

3 tablespoons olive oil

3 cloves garlic — crushed & chopped

juice of 1/2 lemon

juice of 1/2 orange

small bunch of fresh sage — chopped

3 tablespoons of honey

dashes of black pepper

teaspoon of curry

dashes of turmeric

Preparation

1. Preheat Oven 350 degrees:

2. Clean chicken inside and out and pat dry.

3. Combine olive oil, lemon juice, orange juice, garlic, honey, sage, curry, black pepper and turmeric in a small bowl and mix well.

4. Rub chicken down with this mixture and stuff some of the garlic and sage under the skin of the chicken.

5. Place in a baking pan and bake according to the size of your chicken. Let the skin become golden and beautiful.

Credit: Foodista

Curried, Lentil, Tomato & Coconut Soup

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December 22, 2021

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Curried lentil, tomato and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may have noticed I am not using much of it. And since we may not be able to travel this summer to faraway places, therefore I will bring the faraway places into my kitchen and play with the flavors. Curry, lentils, coconut milk marry well in this soup. Not to mention so easy to make. Going a bit vegetarian tonight, but no one seems to mind.

Lentils are rich in iron, folate, dietary fiber, and are a great source of protein. Low in calories which, with summer just around the corner, I could use a bit less of calory intake.

Ingredients

2 tablespoons vegetable oil

1 cup yellow onion, finely chopped

1 tablespoon curry

2 large garlic cloves crushed

¼ cup ginger, peeled and finely chopped

¾ cup red lentils

2 cups crushed tomatoes

1 cup chopped parsley + ¼ cup of roughly chopped to garnish

1 teaspoon. salt

2 ½ cups water

13.5 ounces can coconut milk

Preparation

1. In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized

2. Add the curry powder, garlic, ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.

3. Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.

4. Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves and serve.

Credit: Foodista

Curried Cabbage & Kale Gratin

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December 21, 2021

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To you, my meat-eating brethren, who gag at a thought of anything remotely vegetarian.
Until today, I was one of you. Now I believe anything is possible.

Ingredients

2 tbsp fat – my preference is always animal fat, such as tallow, chicken fat, duck fat or butter, but if you are going vegetarian route, olive oil will do nicely

2 slices of thick-cut bacon [totally optional], preferably not the strong flavored one, cut into 1/2â€³ wide strips

1 large leek, dark green parts removed, sliced in half lengthwise, rinsed out, and sliced about 1/4â€³ thick

3 cloves of garlic, slivered

1 tsp curry powder

1 small cabbage head, cored, quartered and sliced not too thin

1 bunch kale, I used Lacinato, coarsest parts of the stems discarded, the rest coarsely chopped

1/2 cup water for braising the cabbages

salt and freshly ground black pepper to taste

2-3 sprigs of fresh thyme

3 large eggs

1/2 cup milk

1 cup white bread crumbs, I used Panko

1 cup grated Gruyere cheese, or similar

2 tbsp butter, melted, for topping

Preparation

1. Heat the cooking fat in a large deep skillet or a Dutch oven, over medium heat

2. Add bacon strips, leek and garlic at the same time and saute for a few minutes, until leeks are fragrant, and bacon is golden brown.

3. Add curry spice and stir well to coat the onions and bacon.

4. Add thyme and cabbage and saute for a few minutes, until cabbage releases some of the juice.

5. Add kale and water. Stir everything very well, add salt and pepper, about 1/2 tsp each. Stir again and let cook over medium heat, until water evaporates and vegetables wilt nicely, and cabbage becomes translucent. It should still retain a bit of a light crunch. Remove from heat.

6. Whisk eggs and milk in a separate bowl. Add about 1/2 cup bread crumbs and 1/2 the cheese. Stir well.

7. Add egg mix to the cabbage mix and stir until well distributed.

8. Heat the oven to 375F.

9. In a casserole dish spread a handful of bread crumbs on the bottom.

10. Fold out the gratin mix into the casserole and spread evenly.

11. Coat with remaining cheese and bread crumbs uniformly.

12. Drizzle melted butter on top.

13. Bake for 35-40 minutes, or until top is nicely browned.

Credit: Foodista

Cumin Lamb Stir Fry

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December 21, 2021

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ATTENTION you meat lovers! Please, I am calling your full ATTENTION for 5 minutes of your time right now to read through this new lamb recipe, and then you can decide if you want to spend 22 minutes to try it. I also have a surprise for you at the end of this post. So read on, please.

Ingredients

8 oz boneless leg of lamb, thinly sliced

1/4 teaspoon sea salt

1/2 teaspoon cornstarch

2 cloves garlic, sliced

1 small (1 cup) white onion, sliced

1 teaspoon ground cumin

1 teaspoon cumin seeds

1 teaspoon chili powder

2 tablespoons vegetable oil

1 tablespoon dark soy sauce

1 teaspoon brown sugar

2 stems green onion, thinly shredded

1 small bunch of cilantro

Preparation

1. Rinse lamb and pat dry with paper towel. Cut into thin slices. Add sea salt and cornstarch. Stir well and set aside. Prepare garlic, onion, green onion and cilantro.

2. Combine cumin seeds, ground cumin and chili powder. Set aside.

4. When the oil is heated up, add garlic and stir for a few seconds. Add marinated lamb. Use your spatula to quickly separate lamb slices. SautÃ© for 1-2 minutes or until the color of the lamb is changed.

5. Add dark soy sauce and the combined spices. Stir quickly until even.

6. Add onion and sugar. SautÃ© until the sauce is thickened up. We want to finish this step within seconds not minutes to prevent onion from making too much juice. Work fast.

7. Turn off the heat. Quickly stir in green onion and cilantro. Again, do it quickly to keep the green onion and cilantro fresh.

8. Dish and enjoy with rice or quinoa.

Credit: Foodista

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