Chef says: “This seems like a s— load of ingredients, but its well worth it. This stuff is unbelievable.”
Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.
2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk
- Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
- Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
- Place all ingredients except oil in blender and puree until smooth.
- While the blender is running, slowy drizzle in oil. Season with salt and pepper.
- Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
- Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!
The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatous herbaceous perennial plant of the ginger family.” And to that I say WHAAAAA?
Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.
3 tablespoons of malt vinegar
1 1/2 teaspoons black peppercorns, crushed
1 1/2 teaspoons of brown sugar
8 each cardamom seeds, green
3 green chilies, seeded
salt to taste
1 1/2 pounds of monkfish ( you can also use shrimp or scallops)
4 garlic cloves, chopped
1 tablespoon of ginger, peeled and minced
2 red chilies, seeded
1/2 teaspoon mustard seeds
1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here)
1 teaspoon cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoons turmeric
1/2 teaspoon cinnamon, ground
1 ounce of malt vinegar
1 1/2 ounces of oil.
3/4 cup of onions, small dice
- Combine first 7 ingredients and mix well. Add fish, and marinate for 1 hour.
- Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.
- Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.
- Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.
- Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.
- Add 1 cup of water. Bring to a simmer, cover, and lower heat. Cook for 30 minutes or until tender. Stir to prevent from sticking.
- Serve with Basmati Rice and Cilantro Chutney.
This stuff is fresh, filling…and healthy! I got this one from Cooking Light (a staple in our house) and it is awesome. While it does require some hands-on time – it is nothing complicated. I am typically one that will pull a Sandra Lee every now and then and go with the store bought version of a certain ingredient (e.g. salsa) vs making it homemade (she calls this “Semi-Homemade”). Anyway, in this recipe, you will make homemade salsa to place in your Mexican “lasagna” – and it is SO worth it. And, if you’re like me and like your food a lil on the spicy side…I’d recommend some additional jalepenos, Cayenne pepper, or…my favorite, Louisiana hot sauce! Enjoy – Morg
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed (I use the kind out of the jar to make my life a little easier)
1 small onion, peeled and chopped
1 seeded jalepeno pepper, quartered (again, I’d use extra and…if you like lots of heat, you can skip the seeding process)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I’d make this 4 cups, especially if you’re cooking for a man; Anthony’s big complaint was that there wasn’t enough “meat”)
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10 ounce) can green chili enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredding Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
- Preheat broiler.
- To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
- Preheat oven to 350 degrees (where is the degrees sign on a computer?)
- To prepare casserole, heat a large non-stick skillet over medium high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepperr; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove from heat.
- Spread 1/2 cup of salsa over the bottom of a 13X9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over toritllas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, start with remaining tortillas and ending with remaining cheeses. Bake at 250 degrees for 25 minutes until bubbly.
Yields: 8 servings. (330 calories per serving – but who’s counting?)
Note: the longer the salsa is allowed to sit, the more the flavors will meld. Make extra and use to enhance other dishes – or just serve with some warm tortilla chips!
Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.
From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:
2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cayenne or other chili
- Preheat the oven to 350.
- Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes. (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
- When cooked, shred up chicken and set aside.
- Crank up the oven to 450. Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing papery skin, natch), garlic, and onion. Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender. Set aside.
- Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
- Add the blended, roasted veggies and cook an additional 10-15 minutes.
- Add stock (at least 1.5 boxes, maybe more). Add drained, rinsed posole. Bring to simmer/low boil. Add chicken and simmer until warm.
- Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips. (To me, cheese gets in the way here but knock yourself out.)
The Chef broadens our horizons with a North African hot sauce. How worldly-wise!
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil
- Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
- Puree mixture with garlic, roasted red bell pepper, and salt.
- Light it up. Not literally. Light up your taste buds. Damn y’all are slow.