I know the Chef is the expert in Indian Food, and I cannot wait for him to share more recipes. However, this recipe is incredible. I have made it about 3 or 4 times, and every time I am amazed at how tasty it is. This recipe comes from Grace Parisi, and the spicy tomato creamy sauce is addictive. The more cayenne pepper the better! The chicken needs to marinate overnight, so plan accordingly. -ts
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (any ethinic grocery will have this)
1 1/2 teaspoons pure chile powder
1 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
- MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
- In a large enameled cast-iron casserole, heat 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
- Serve With steamed basmati rice, rice pilaf or warm nan.
This November was the month of the short rib. We used them to celebrate 5 different birthdays, and everyone gave these rave reviews. Despite the fact that you can find short ribs in all the high-falutin’ restaurants, I was surprised to learn they are actually not that expensive.
While this recipe takes a little time, it’s not nearly as complex as it looks. Plus it has that fancy-pants quality that makes your guests jealous of your culinary prowess, and I think we all know that’s why you have people over for dinner in the first place.
6 pounds of bone in short ribs
salt and pepper
2 tablespoons of olive oil
2 celery stalks, pureed
1 carrot, pureed
1 yellow onion, pureed
1/2 cup tomato paste
5 sprigs of thyme
1 bay leaf
1 head of garlic, cloves peeled and chopped
1 quart beef stock
2 cups red wine
1/3 cup red wine vinegar
- The day before you cook the short ribs , season them with salt and pepper and refrigerate. You can also puree the veggies ahead of time. Pureeing is what gives you a nice, thick sauce, so don’t skip it.
- The day you plan to eat the short ribs you will need to start the cooking process 5 hours ahead of time. Begin by preheating the oven to 325 degrees.
- Heat oil in a large dutch oven over medium high heat. Add half of the ribs and brown on all sides. Transfer ribs to a plate. Repeat with the rest of the ribs, adding more oil if you need to.
- Add celery, carrot, and onion to the pan along with a good pinch of salt, and cook over medium heat until softened.
- Add tomato paste and cook, stirring until glossy, about 2 minutes. Add thyme sprigs, bay leaf, and garlic and stir for 2 minutes.
- Add stock, wine, and vinegar and bring to a boil. Return the short ribs to the pan, cover, and braise in the oven for 1 hour.
- Lower the oven temperature to 225 degrees and cook for 4 hours.Remove the ribs to a large bowl. Discard thyme sprigs and bay leaf.
- While the sauce reduces, skim the excess fat off. Serve ribs with sauce on top.
The Chef likes to serve these over linguine, horseradish mashed potatoes, or cheddar grits and likes to garnish the plates with freshly grated horseradish. Zesty.
I don’t even like cucumbers, and I LOVE this dip. Pickling the cucumbers overnight makes this a mess o’ salty goodness.
2 large cucumbers (deseeded)
½ cup of vinegar
2 tsp. of salt
½-1 tsp. of garlic salt
2 (8 oz.) pkgs. of cream cheese
- Wash and grate unpeeled cucumbers
- Add vinegar and salt to the grated cucumbers
- Stir, cover and let stand overnight in fridge
- Next day press out liquid.
- Blend garlic salt, cream cheese and combine with cucumbers