Culinaria: recipes, memories ...
Moderator: Darb
Hey Brad, do you have any side dishes that would go well with the bourbon-teriyaki-lime flank steak? We are thinking about having it tomorrow night for dinner. If you don't I'll find one somewhere else. Thanks.
Norseraider
Norseraider
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Hey Brad, I just got finished with dinner. I had the BTL-steak, it was one of the best steaks I've ever had (no flattery, just fact). My grandmother thanks you for the recipe, as do I. Hope I can think of a recipe to trade for one of yours again. Thanks again.
Norseraider
Norseraider
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Glad to hear it ... Flank steak on bun has been a summer favorite in my family since I was growing up, and the BTL marinade is just my own little variation on it.
My only regret is that over the last 10 years, many people have 'discovered' flank steak ... so what used to be an undervalued cut of meat has now become rather pricy
Ditto for Skirt Steaks. Thank God that they look really nasty, when they're unbutchered, otherwise even more people would discover them and the price would be proportionally worse.
My only regret is that over the last 10 years, many people have 'discovered' flank steak ... so what used to be an undervalued cut of meat has now become rather pricy
Ditto for Skirt Steaks. Thank God that they look really nasty, when they're unbutchered, otherwise even more people would discover them and the price would be proportionally worse.
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wolfspirit
- MST3K
- Posts: 3048
- Joined: Sat Nov 08, 2003 12:39 pm
Ok, I'll put up one of my own favorite dishes here. It's my lasagne rools, heavily adapted from something I ate at a church pot-luck.
Ingredients (i'm doing this from memory, so amounts may be a little off):
Lasagne noodles (If memory serves, I made 8 out of this size batch, so cook 9, just in case) *cooked*
Filling:
Ricotta Cheese (~1 cup)
Mozzarella cheese (~1 cup)
1 6-8 oz bag of spinach (whatever the standard size bag is)
1 8 oz box of sliced mushrooms
Oil to cook spinach and mushrooms in (Olive, vegetable, truffle, whatever you want)
Sauce:
1 15 oz can of diced tomatos (Do not drain!)
1 7-12 oz can of roasted red peppers
2 or 3 cloves of garlic
Note: For the peppers, I get cans that have garlic cloves in them already, so there may be 4 or 5 cloves in the container. Do it to taste.
Instructions:
This meal takes about 15 to 20 minutes, from nothing to on the table.
1. Start water/cook the lasagne noodles.
2. Put about 1 tablespoon of oil (your choice, I use a mix of olive and truffle, for flavor, but I've also used just olive) in frying pan and heat the pan up.
3. Cook Spinach and Mushrooms in pan. Turn off heat and add cheeses.
4. While doing the cooking in 3., dump the tomatos, peppers, and garlic into a blender and blend until your prefered thickness of sauce come out.
5. Take the cooked noodles, and put some of the filling (spinach, mushrooms and cheeses) in each. Roll them up. (I think I use about 1/3 of a cup, but it is a dollop and a little )
6. Put rolled noodles into a microwave safe container. Cover with sauce.
7. Put in microwave until hot. (it takes 2 or 3 minutes with mine, but it may take longer with yours.
Simple easy fast good cuisine.
Ingredients (i'm doing this from memory, so amounts may be a little off):
Lasagne noodles (If memory serves, I made 8 out of this size batch, so cook 9, just in case) *cooked*
Filling:
Ricotta Cheese (~1 cup)
Mozzarella cheese (~1 cup)
1 6-8 oz bag of spinach (whatever the standard size bag is)
1 8 oz box of sliced mushrooms
Oil to cook spinach and mushrooms in (Olive, vegetable, truffle, whatever you want)
Sauce:
1 15 oz can of diced tomatos (Do not drain!)
1 7-12 oz can of roasted red peppers
2 or 3 cloves of garlic
Note: For the peppers, I get cans that have garlic cloves in them already, so there may be 4 or 5 cloves in the container. Do it to taste.
Instructions:
This meal takes about 15 to 20 minutes, from nothing to on the table.
1. Start water/cook the lasagne noodles.
2. Put about 1 tablespoon of oil (your choice, I use a mix of olive and truffle, for flavor, but I've also used just olive) in frying pan and heat the pan up.
3. Cook Spinach and Mushrooms in pan. Turn off heat and add cheeses.
4. While doing the cooking in 3., dump the tomatos, peppers, and garlic into a blender and blend until your prefered thickness of sauce come out.
5. Take the cooked noodles, and put some of the filling (spinach, mushrooms and cheeses) in each. Roll them up. (I think I use about 1/3 of a cup, but it is a dollop and a little
)6. Put rolled noodles into a microwave safe container. Cover with sauce.
7. Put in microwave until hot. (it takes 2 or 3 minutes with mine, but it may take longer with yours.
Simple easy fast good cuisine.
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wolfspirit
- MST3K
- Posts: 3048
- Joined: Sat Nov 08, 2003 12:39 pm
Hey Brad, I'll be heading to Jamaica for a week starting sunday. If I can get them do you want any recipes? I'm not promising anything since I'm going with my mom. She thinks it's a waste of time to get the recipes in Jamaica when I could look some up on the net. Doesn't make much sense to me seeing as I'm there anyway. So if I can escape from the Warden would you like some recipes?Let me know ASAP. Thanks
Norseraider
Norseraider
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
I'll post them when I have some time.Alright, here's a recipe for baked fish.
Fillet and outlets or large cuts seem to work better in baking.
1 lb. fish
1 tbsp. lemon juice
1 egg, beaten
2 tbsp. milk
2 tbsp. dried bread crumbs
1 tbsp. butter
salt and pepper to add to taste
1. Prepare fish (see instructions on bottom) and sprinkle with lemon juice, salt and pepper. Place in a greased, oven-proof dish.
2. Pour 2 tbsp. of milk on the dish.
3. Brush fish with beaten egg and sprinkle with bread crumbs and dot with butter.
4. Bake for 15- 20 minutes for small pieces, or allow 10 minutes to each pound, and 10 minutes more for a large cutlet at 350 degrees F
Serves two
to prepare fish:
1. gut and trim the fish
2. Place the fish on a wet kitchen towel to prevent slippage and trim the fins with scissors or a sharp knife.
3. Slip a knife right under the backbone starting at the head and working your way to the tail, this just gets rid of all the bones (if your good at it).
4. rinse the fish in cold water to wash away any excess flesh that lingers.
You can do this yourself or ask the person selling the fish at your local supermarket to do it for you.
This dish is made for snapper but I think catfish might be a good substitute.
Fillet and outlets or large cuts seem to work better in baking.
1 lb. fish
1 tbsp. lemon juice
1 egg, beaten
2 tbsp. milk
2 tbsp. dried bread crumbs
1 tbsp. butter
salt and pepper to add to taste
1. Prepare fish (see instructions on bottom) and sprinkle with lemon juice, salt and pepper. Place in a greased, oven-proof dish.
2. Pour 2 tbsp. of milk on the dish.
3. Brush fish with beaten egg and sprinkle with bread crumbs and dot with butter.
4. Bake for 15- 20 minutes for small pieces, or allow 10 minutes to each pound, and 10 minutes more for a large cutlet at 350 degrees F
Serves two
to prepare fish:
1. gut and trim the fish
2. Place the fish on a wet kitchen towel to prevent slippage and trim the fins with scissors or a sharp knife.
3. Slip a knife right under the backbone starting at the head and working your way to the tail, this just gets rid of all the bones (if your good at it).
4. rinse the fish in cold water to wash away any excess flesh that lingers.
You can do this yourself or ask the person selling the fish at your local supermarket to do it for you.
This dish is made for snapper but I think catfish might be a good substitute.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Sure.
What kind of recipe do you want - something simple, or something a bit more challenging and/or requires an extensive spice rack ?
Also:
* Do you want fish, shellfish, or bivalves ?
* Do you want grilled, baked, sauteed, fried, or soup ?
Oh, and drop the 'disciple' silliness ... I'm an amateur cook.
What kind of recipe do you want - something simple, or something a bit more challenging and/or requires an extensive spice rack ?
Also:
* Do you want fish, shellfish, or bivalves ?
* Do you want grilled, baked, sauteed, fried, or soup ?
Oh, and drop the 'disciple' silliness ... I'm an amateur cook.
Brad wrote:Oh, and drop the 'disciple' silliness ... I'm an amateur cook.
Well, you sure fooled me.
As for my choices.. how's a simple sauteed fish recipe sound?
I'll be sure to post the jerk chicken recipe as soon as I can.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Never used escallion is - please feel encouraged to define it.
Ok, here's one for you:
Catfish, Cornmeal Crusted w/Mustard Sauce
Comments: Catfish is inexpensive and ecologically friendly. This recipe also works very well with Salmon - and salmon freezes better, so you can stock up on it and have it whenever you wish.
Origin: I reverse engineered this from a dish I had in a cajun restaurant.
Time: It's a fairly quick recipe - especially if you slice the fillets thinly.
Ingredients (Serves 3)
1 lb Catfish Fillets, fresh
2+ tbs Vegetable Oil (for saute)
---
1/3 cup Cornmeal
2 tbs Flour
½ tsp Thyme, dried
¼ tsp Salt
---
2 lg Eggs, lightly beaten
½ cup Premium Dijon Mustard w/w.wine, smooth style (ex: Grey Poupon)
1 cup Milk, whole (DIVIDED)
Dash Tobasco Sauce (optional)
Condiments: Tobasco Sauce (a must !!)
Side Dishes: Lemon rice tossed w/freshly chopped parsley & diced de-seeded tomatoes.
Wine: Sauvignon Blanc, or a dry aromatic white (Riesling, Gerwurtz, Muscat).
Variant: (1) replace crusted catfish ® plain salmon. (2) add some diced pimentos to the sauce.
Directions:
1) FISH: Fillet, debone, remove skin & pat dry. Slice any thick fillets in half, horizontally, to make thin cutlets (1/2" thick, or slightly thinner) that cook quickly & evenly (they tend to contract during cooking, and would otherwise tend to curl if you didnt cut them thin beforehand), then cut each into 2-3 conveniently sized pieces (so you can turn them without breaking them).
2) COATING (optional). Mix all dry ingredients & pour into a shallow tray or plate.
3) BATTER: Combine all wet ingredients, along w/HALF the milk, in a bowl suitable for dipping the fillets.
4) SAUTE: Heat oil in non-stick pan to med-high. Using tongs, dip fillets in wet batter, then roll in dry coating and saute, in stages - 1 lb at a time. Do not overcrowd pan or allow heat to become too low (soggy/oily crust) or too high (burnt). Saute roughly 3-5 mins/side on med-high, or until the fillets are just flakey in center of thickest area. Discard leftover dry coating, or reserve for another use.
5) DRAIN: Remove fillets & let drain on paper towels to remove excess oil. Keep warm in low oven.
6) BATTER / SAUCE: Place leftover batter into a small sauce pan, stir in remainder of milk, and pasteurize (just shy of boiling) over medium heat for 3-4 minutes, or until thickened (this cooks the eggs). Add optional hot sauce, to taste. The result will be a thickened sauce with a strong hint of mustard and hot sauce - a perfect match for catfish.
7) SERVE: Serve fillets drizzled with the mustard sauce, and a dash of tobasco. The tobasco is a must - it brightens the sauce, and adds spicy/tangy warmth.
Ok, here's one for you:
Catfish, Cornmeal Crusted w/Mustard Sauce
Comments: Catfish is inexpensive and ecologically friendly. This recipe also works very well with Salmon - and salmon freezes better, so you can stock up on it and have it whenever you wish.
Origin: I reverse engineered this from a dish I had in a cajun restaurant.
Time: It's a fairly quick recipe - especially if you slice the fillets thinly.
Ingredients (Serves 3)
1 lb Catfish Fillets, fresh
2+ tbs Vegetable Oil (for saute)
---
1/3 cup Cornmeal
2 tbs Flour
½ tsp Thyme, dried
¼ tsp Salt
---
2 lg Eggs, lightly beaten
½ cup Premium Dijon Mustard w/w.wine, smooth style (ex: Grey Poupon)
1 cup Milk, whole (DIVIDED)
Dash Tobasco Sauce (optional)
Condiments: Tobasco Sauce (a must !!)
Side Dishes: Lemon rice tossed w/freshly chopped parsley & diced de-seeded tomatoes.
Wine: Sauvignon Blanc, or a dry aromatic white (Riesling, Gerwurtz, Muscat).
Variant: (1) replace crusted catfish ® plain salmon. (2) add some diced pimentos to the sauce.
Directions:
1) FISH: Fillet, debone, remove skin & pat dry. Slice any thick fillets in half, horizontally, to make thin cutlets (1/2" thick, or slightly thinner) that cook quickly & evenly (they tend to contract during cooking, and would otherwise tend to curl if you didnt cut them thin beforehand), then cut each into 2-3 conveniently sized pieces (so you can turn them without breaking them).
2) COATING (optional). Mix all dry ingredients & pour into a shallow tray or plate.
3) BATTER: Combine all wet ingredients, along w/HALF the milk, in a bowl suitable for dipping the fillets.
4) SAUTE: Heat oil in non-stick pan to med-high. Using tongs, dip fillets in wet batter, then roll in dry coating and saute, in stages - 1 lb at a time. Do not overcrowd pan or allow heat to become too low (soggy/oily crust) or too high (burnt). Saute roughly 3-5 mins/side on med-high, or until the fillets are just flakey in center of thickest area. Discard leftover dry coating, or reserve for another use.
5) DRAIN: Remove fillets & let drain on paper towels to remove excess oil. Keep warm in low oven.
6) BATTER / SAUCE: Place leftover batter into a small sauce pan, stir in remainder of milk, and pasteurize (just shy of boiling) over medium heat for 3-4 minutes, or until thickened (this cooks the eggs). Add optional hot sauce, to taste. The result will be a thickened sauce with a strong hint of mustard and hot sauce - a perfect match for catfish.
7) SERVE: Serve fillets drizzled with the mustard sauce, and a dash of tobasco. The tobasco is a must - it brightens the sauce, and adds spicy/tangy warmth.
Last edited by Darb on Tue Sep 07, 2004 10:30 am, edited 1 time in total.
I think I'm gonna have to try it out...one of these days...-
laurie
- Spelling Mistress
- Posts: 8164
- Joined: Sat Jul 17, 2004 2:52 am
- Location: The part of New York where "flurries" means 2 feet of snow to shovel
I've had catfish cooked that way - it's delicious! Thanks for the recipe, Brad - the restaurant where I had it wouldn't give it out. (SNOBS)
"It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife." -- Jane Austen, Pride and Prejudice
"So where the hell is he?" -- Laurie
"So where the hell is he?" -- Laurie
Mmm, sounds good. I couldn't find anything on escallion for you Brad. You can however replace it with leeks.
This is a recipe I got in Jamaica for Jerk chicken.
Jerk Chicken
3 Whole Chickens, cut in halves
6 cloves of garlic, finely chopped
Lime water (enough to rinse chickens in)
Jerk Marinade
2 tsp ground pimento (allspice)
1/2 tsp. grated nutmeg
1/2 tsp. mace
1 tsp. salt
1 tsp. sugar
2 tsp. thyme
1 tsp. black pepper
1.5 cups escallion (leeks)
2 onions
2 scotch bonnet peppers
2 tblsp. cooking oil
1. Cut 3 chickens in halves. Rinse chicken in lime water, drain and seaon with the garlic.
2. Blend all the ingredients for marinade together in food processor or blender. (To grind pimento, heat grains in a frying pan in a tablespoon of oil until crisp and then blend.)
3. pour mixture onto seasoned chicken and leave to marinate for 2 hours (or overnight).
4. Light Bar-B-Q grill, make suremake sure coals(if you use charcoal) are white before putting on meat. Put on chicken halves skin side down, and keep turning to prevent the chicken from getting too dark. Allow to cook slowly.
5. Chop into small pieces, and serve. Best if served with additional jerk sauce.
The recipe says it serves 12 but that's only 1/4 a chicken each so I'll leave the serving suggestion to you.
This stuff is pretty good. Hope you like it.
EDIT: Answering a few questions.
Q: What is lime water? A: The juice of half a lime for each cup and a half of water.
Q: Are escallions the same as scallions? A: I think they are in fact one and the same. Escallion is probably the Jamaican name for scallions.
Q:What is 'ground pimento'? A: Known in North America as allspice, it is not to be confused with pimento, the pepper. It is called allspice because the flavor is a blend of cinnamon, nutmeg, mace, and cloves and is used in sweet as well as savory dishes. In appearance it is just like peppercorns and grows on a tall sturdy tree. The ripe purple seeds are used to make a pimento liqueur and is also used to enliven Benedictin and Chartreuse. The leaves and wood are used in the cooking of jerk dishes and the berries powdered to sear on the meat. Jamica supplies about 80% of the world's consumption of allspice. Used by the Russians in the production of sausages, it is also used in soups, pickles, marinades, pies and fish dishes. It also helps in the preserving of food.
Q: What no allspice? A: Pimento=allspice
This is a recipe I got in Jamaica for Jerk chicken.
Jerk Chicken
3 Whole Chickens, cut in halves
6 cloves of garlic, finely chopped
Lime water (enough to rinse chickens in)
Jerk Marinade
2 tsp ground pimento (allspice)
1/2 tsp. grated nutmeg
1/2 tsp. mace
1 tsp. salt
1 tsp. sugar
2 tsp. thyme
1 tsp. black pepper
1.5 cups escallion (leeks)
2 onions
2 scotch bonnet peppers
2 tblsp. cooking oil
1. Cut 3 chickens in halves. Rinse chicken in lime water, drain and seaon with the garlic.
2. Blend all the ingredients for marinade together in food processor or blender. (To grind pimento, heat grains in a frying pan in a tablespoon of oil until crisp and then blend.)
3. pour mixture onto seasoned chicken and leave to marinate for 2 hours (or overnight).
4. Light Bar-B-Q grill, make suremake sure coals(if you use charcoal) are white before putting on meat. Put on chicken halves skin side down, and keep turning to prevent the chicken from getting too dark. Allow to cook slowly.
5. Chop into small pieces, and serve. Best if served with additional jerk sauce.
The recipe says it serves 12 but that's only 1/4 a chicken each so I'll leave the serving suggestion to you.
This stuff is pretty good. Hope you like it.
EDIT: Answering a few questions.
Q: What is lime water? A: The juice of half a lime for each cup and a half of water.
Q: Are escallions the same as scallions? A: I think they are in fact one and the same. Escallion is probably the Jamaican name for scallions.
Q:What is 'ground pimento'? A: Known in North America as allspice, it is not to be confused with pimento, the pepper. It is called allspice because the flavor is a blend of cinnamon, nutmeg, mace, and cloves and is used in sweet as well as savory dishes. In appearance it is just like peppercorns and grows on a tall sturdy tree. The ripe purple seeds are used to make a pimento liqueur and is also used to enliven Benedictin and Chartreuse. The leaves and wood are used in the cooking of jerk dishes and the berries powdered to sear on the meat. Jamica supplies about 80% of the world's consumption of allspice. Used by the Russians in the production of sausages, it is also used in soups, pickles, marinades, pies and fish dishes. It also helps in the preserving of food.
Q: What no allspice? A: Pimento=allspice
Last edited by Hunter B on Tue Sep 07, 2004 3:45 pm, edited 3 times in total.
"Explanation is not an escape from suffering."
- Gravity Dreams, L.E. Modesitt Jr.
- Gravity Dreams, L.E. Modesitt Jr.
Questions & Comments:
* "Lime Water" - please define (slightly ambiguous term).
* "Escallions" - I assume you're referring to "scallions" (aka "Green Onions"). If so, it was the "e" that confused me.
* "Ground Pimento (seeds ?)" - never heard of it. Pls define.
* No allspice ?
--------------------------------
Ok, I'll go 1:1 with you. Here's my own version of northern indian style tandoori chicken - you can do it on the grill. YI've made it many times, and I've had several pros ask me for the recipe (particularly the boneless fajita version). Marinating the chicken in the spiced & salted buttermilk, letting it come up to temperature, and then cooking it slowly (without overcooking it), is the secret to moist and tender falling-off-the-bone chicken.
Brad's Tandoori-Marinated Grilled Chicken
Origin: Originally adapted from "Curried Favors" by Maya MacMillan & then repeatedly re-worked by myself, for better technique (butchering, marinating/flavoring, and cooking). It's amazing how many 'cookbooks' get past editors with only a typical 'house wife' level of skill.
Comment: My version is not red, due to the lack of food coloring (the coloring adds nothing to the flavor, and only results in stained clothes and work surfaces, so I omitted it). My version is also easy to make on a grill, and strives to be juicy & spicy, rather then dryish and overcooked like most restaurant versions. If you want a little color, add a touch of turmeric to the spices, or some saffron to the lemon juice. Figure the beefeater will handle up to 6-8 lbs with ease, and a weber kettle 4-5 lbs.
Batch/Wine: Generously serves 4-6 adults. Wine = Sauvignon Blanc or Pinot Grigio.
1x Batch Ingredients
4-5 lbs Skinless Boneless Chicken Thighs, (or Slashed Skinless Chicken Parts)
2 tsp (ea) Garlic & Ginger, freshly grated fine
4 tsp Coriander, FRESHLY toasted & ground
1 tsp Cumin, ground
1 tsp Fennel Seed, FRESHLY ground
¾ tsp Cayenne Pepper, ground
1/8 tsp (ea) Black Pepper, Cinnamon & Clove, ground
1 ¾ tsp Salt
2 tsp Lemon (or lime), fresh juice of (opt: pre-steep a pinch saffron)
2 tbs Canola Oil
½ cup Buttermilk (alt: 50:50 yogurt + sour cream, or sour cream + milk)
Garnishes: Lime wedges, tomatoes, red onion, cilantro, and whole yogurt (or sour cream)
Directions:
1. BUTCHER: I’ve discovered that skinless boneless thighs work best, because they cook faster & allow seasonings to penetrate more deeply - however you can use any combo of parts that are available. For instance, you can also use 1 med-lg chicken (6 lbs), or 2 small chickens (3 lbs each). Break down chickens into component parts (leaving a knob of breast meat attached to the upper wings), and remove & discard skin. Freeze backs for separate use (i.e., stock). If you have too much meat, process extra breasts into cutlets, and freeze for separate use. The thighs and drumsticks from larger chickens may need to be halved into smaller pieces, in order to cook evenly (gash the middle of each leg piece crosswise, all the way too the bone - this lets the marinade penetrate better, and also ensures faster and more even cooking). Reserve meat in a large bowl.
2. MARINATE: Combine all spices (preferrably freshly ground - esp in the case of coriander and fennel, which go stale quickly if pre-ground), lemon juice & oil in a small bowl, mix well, then stir in the buttermilk until well blended. Layer the chicken & marinade in the bowl, and toss well to coat evenly. Cover & refrigerate 4-36 hours (less for boneless thighs).
3. GRILL: Remove chicken from fridge 30-60 minutes before grilling, drain off excess marinade (if necessary), and let come up towards room temperature a bit (assures faster and more even cooking, and therefore better moisture retention). Preheat, clean & oil grill surface. For bone-in chicken, place parts on pre-heated gas grill, reduce heat to low-med, close lid, and bake for approx 12-17 mins, turning & re-arranging every 5-7 minutes. For boneless thighs, grill hot & fast - starting with the outer side of the thighs (less likely to stick) for 3-4 mins, then the inner side for 2-3 mins (5-7 mins total). Cooking times will vary, based on size of chicken parts, temp of grill, distance from flame, etc. Chicken is done when juices run clear, and the inside just turns opaque.
4. SERVE: Serve either as a platter for the bone-in style (with rice & garnishes listed above) or fajita/burritto style for the boneless thighs style (sliced & served in warmed flour tortillas w/above garnishes).
5. VARIANTS:
* TANDOORI THAI LO MEIN: Marinate boneless skinless thighs as indicated, cut into strips and stirfry in a little peanut oil over high heat until almost but not quite done. Add pre-cooked thin spagetti & a generous dash of thai fish sauce (optional: add a squeeze of fresh lime juice and a dash of coconut milk), and saute until fully warmed, then add a generous bunch of freshly chopped cilantro (leaves and stems both) and saute 15 sec more until leaves are wilted but stems are still crunchy. Serve immediately, with chopsticks.
* "Lime Water" - please define (slightly ambiguous term).
* "Escallions" - I assume you're referring to "scallions" (aka "Green Onions"). If so, it was the "e" that confused me.
* "Ground Pimento (seeds ?)" - never heard of it. Pls define.
* No allspice ?
--------------------------------
Ok, I'll go 1:1 with you. Here's my own version of northern indian style tandoori chicken - you can do it on the grill. YI've made it many times, and I've had several pros ask me for the recipe (particularly the boneless fajita version). Marinating the chicken in the spiced & salted buttermilk, letting it come up to temperature, and then cooking it slowly (without overcooking it), is the secret to moist and tender falling-off-the-bone chicken.
Brad's Tandoori-Marinated Grilled Chicken
Origin: Originally adapted from "Curried Favors" by Maya MacMillan & then repeatedly re-worked by myself, for better technique (butchering, marinating/flavoring, and cooking). It's amazing how many 'cookbooks' get past editors with only a typical 'house wife' level of skill.
Comment: My version is not red, due to the lack of food coloring (the coloring adds nothing to the flavor, and only results in stained clothes and work surfaces, so I omitted it). My version is also easy to make on a grill, and strives to be juicy & spicy, rather then dryish and overcooked like most restaurant versions. If you want a little color, add a touch of turmeric to the spices, or some saffron to the lemon juice. Figure the beefeater will handle up to 6-8 lbs with ease, and a weber kettle 4-5 lbs.
Batch/Wine: Generously serves 4-6 adults. Wine = Sauvignon Blanc or Pinot Grigio.
1x Batch Ingredients
4-5 lbs Skinless Boneless Chicken Thighs, (or Slashed Skinless Chicken Parts)
2 tsp (ea) Garlic & Ginger, freshly grated fine
4 tsp Coriander, FRESHLY toasted & ground
1 tsp Cumin, ground
1 tsp Fennel Seed, FRESHLY ground
¾ tsp Cayenne Pepper, ground
1/8 tsp (ea) Black Pepper, Cinnamon & Clove, ground
1 ¾ tsp Salt
2 tsp Lemon (or lime), fresh juice of (opt: pre-steep a pinch saffron)
2 tbs Canola Oil
½ cup Buttermilk (alt: 50:50 yogurt + sour cream, or sour cream + milk)
Garnishes: Lime wedges, tomatoes, red onion, cilantro, and whole yogurt (or sour cream)
Directions:
1. BUTCHER: I’ve discovered that skinless boneless thighs work best, because they cook faster & allow seasonings to penetrate more deeply - however you can use any combo of parts that are available. For instance, you can also use 1 med-lg chicken (6 lbs), or 2 small chickens (3 lbs each). Break down chickens into component parts (leaving a knob of breast meat attached to the upper wings), and remove & discard skin. Freeze backs for separate use (i.e., stock). If you have too much meat, process extra breasts into cutlets, and freeze for separate use. The thighs and drumsticks from larger chickens may need to be halved into smaller pieces, in order to cook evenly (gash the middle of each leg piece crosswise, all the way too the bone - this lets the marinade penetrate better, and also ensures faster and more even cooking). Reserve meat in a large bowl.
2. MARINATE: Combine all spices (preferrably freshly ground - esp in the case of coriander and fennel, which go stale quickly if pre-ground), lemon juice & oil in a small bowl, mix well, then stir in the buttermilk until well blended. Layer the chicken & marinade in the bowl, and toss well to coat evenly. Cover & refrigerate 4-36 hours (less for boneless thighs).
3. GRILL: Remove chicken from fridge 30-60 minutes before grilling, drain off excess marinade (if necessary), and let come up towards room temperature a bit (assures faster and more even cooking, and therefore better moisture retention). Preheat, clean & oil grill surface. For bone-in chicken, place parts on pre-heated gas grill, reduce heat to low-med, close lid, and bake for approx 12-17 mins, turning & re-arranging every 5-7 minutes. For boneless thighs, grill hot & fast - starting with the outer side of the thighs (less likely to stick) for 3-4 mins, then the inner side for 2-3 mins (5-7 mins total). Cooking times will vary, based on size of chicken parts, temp of grill, distance from flame, etc. Chicken is done when juices run clear, and the inside just turns opaque.
4. SERVE: Serve either as a platter for the bone-in style (with rice & garnishes listed above) or fajita/burritto style for the boneless thighs style (sliced & served in warmed flour tortillas w/above garnishes).
5. VARIANTS:
* TANDOORI THAI LO MEIN: Marinate boneless skinless thighs as indicated, cut into strips and stirfry in a little peanut oil over high heat until almost but not quite done. Add pre-cooked thin spagetti & a generous dash of thai fish sauce (optional: add a squeeze of fresh lime juice and a dash of coconut milk), and saute until fully warmed, then add a generous bunch of freshly chopped cilantro (leaves and stems both) and saute 15 sec more until leaves are wilted but stems are still crunchy. Serve immediately, with chopsticks.
BTW, you wont see many chicken recipes with fennel, lime, cinnamon & clove used together ... but it works. The latter 2 are used with subtlety & restraint, as a connecting spice, rather than as a dominant note.
That's one of the things I love about Indian cuisine ... it uses a broad spectrum of spices, with finesse and elegance, all working together in a symphony of flavor.
That's one of the things I love about Indian cuisine ... it uses a broad spectrum of spices, with finesse and elegance, all working together in a symphony of flavor.
By 'lime' are you referring to lime juice ?Lime mixed with water usually 3 parts water to 1 or 2 parts lime.
If so, 3 parts water to 1-2 parts lime juice, in a quantity sufficient to rinse chickens ... that sounds like a LOT of lime juice. In fact, that's enough acid to also cause the flesh to discolor and begin cooking after a few minutes, ala 'ceviche'. You need to clarify that ratio a bit further. Perhaps you're referring to, say, the juice of 2 limes in 3 cups (or pints) of water ?