Tuesday, August 31, 2010

Oven fried chicken with spices

I think this is a genius way to make oven friend chicken. So its fried chicken but not really because it is breaded and baked in a light layer of vegetable oil. I have to give 100% credit to Anjum Anand recipe that is in a book I ordered from London and use regulary -- It is published by the BBC and titled Indian food made easy.

It is also much healthier because it is not deep fried but the taste is still yumm. And I also removed the skin from the drumsticks and it was still so delicious. Another trick for tastiness is to use dark meat. Also chicken pieces cut at joints are always tastier than cuts without bone.

Chicken: 3 drumsticks, 2 thighs (highly recommend buying fresh and in seperates versus packaged -- like at whole foods)
2 eggs beaten
Breadcrumbs 2-3 cups
Cumin, salt, pepper, garam masala
Ginger (chunk)and garlic (9 cloves)
Green chilli 3-4
Lemon juice 1

1) Marinade the Chicken:
Blend the following in food processor: Ginger 1 piece, Garlic 9 cloves, 3-4 green chillies, 1tsp salt, 1tsp garam masala (at whole foods or indian grocery store), 1/2 lemon squeezed, 2 tblsp canola/vegetable oil
Coat chicken. Marinate for 2 hours or overnite.
2) Heat oven to 425
3) Coat chicken with breadcrumbs:
Mix cumin (1/4 tsp), breadcrumbs (2 cups), salt and pepper. Dip chicken in breadcrumbs, egg and back in breadcrumbs again.
4) Pour 3 tblsp vegetable oil into roasting pan. Place breaded chicken in oil layered roasting pan. Place pan on a high shelf in oven and bake for 15 mins. Lower heat to 400 and turn chicken and cook for 15 - 25 mins or until cooked. Serve with lemon squeezed on the top.  
Idea for a side: Tomato rice: When making rice add 1/2 tomato chopped, cilantro, salt, cumin seeds, olive oil.
Mmmmm - so delicious!

Wednesday, August 18, 2010

Shrimp & Grits

SOURCE: Adpted from recipe in the September 2010 issue of Food and Wine Magazine (in stands now). I changed a few things but its mostly the same. I can see this pairing nicely with Prosecco for a yumm brunch dish or a Chardonnay for a nice dinner. The Prosecco Spago Nero is only $11 at whole foods and is the best Prosecco for the value.
So first of all I love the idea of Shrimp and Grits because it is such a traditional Southern favorite and personally one of mine too. But more importantly, I wanted to try a new ingredient 'smoked paprika'-- I've seen so many chefs using it on the food network and this past weekend, I decided to buy it so I could try it. Also important to use a good fresh cheese -- the white cheddar worked well.

3/4 cup grits
Shrimp 1 lb (peeled, deveined; I leave a few with tail on for the flavor)
Couple handfuls of baby spinach
Garlic cloves - 3 sliced thin and flat
1/2 teaspoon smoked paprika
1 -2 tsp chilli powder
1/4 cup white wine (I used a sauvignon blanc)
Grated Cheese - Fontina (soft cooking cheese) or Sharp white cheddar (I used a mix of the two)

1) Boil 3 cups of water. Add salt and olive oil. Stir in the grits slowly. Cook on low heat for 7 minutes. Be careful while you cook the grits because they have a tendency to splatter. Season with salt and black pepper. Stir in the shredded cheese and baby spinach. Cover and keep warm so that they don't solidify. Optional -- add cream cheese to achieve more of a creamy texture and chives is available.
2) In a bowl marinate shrimp with salt, pepper, smoked paprika and little olive oil for about 5 minutes. In a large skillet, heat oil. Sautee sliced garlic. When you smell the garlic, add the shrimp. Using tongs, turn and cook until they are pink. Add the wine and cook till alcohol evaporates (sauce is thick).
3) Spoon grits onto a plate or bowl. Top with shrimp. Serve. Enjoy.

Saturday, August 14, 2010

Cheese Chilli Tomato Toast

This is something you can make in 10 minutes when you are having a lazy rainy pyjama day and you don't want to step out.
Cheese (any and all types) -- I used a small piece piece of swiss, sprinkles of parmesan and crumbles of feta
Tomato (1/2 chopped fine)
Green chilli 1 -2 chopped fine
cilantro chopped fine
Any bread that you find in the house: Bread, garlic bread, bagel
Heat oven to 400. Mix and all ingredients. Place on bread that is buttered. Bake for 10 minutes. If you can do this with garlic bread, it is really tasty! Enjoy!

Wednesday, August 4, 2010

Grilled Lamb Burger, Feta cheese & Tzatziki sauce

Perfectly delicious. Has the taste of a gyro but is really much better.
Feta cheese sliced
1 tomato sliced
Lamb 2 lb
Mint chopped fine
Garlic 2 cloved chopped fine
Paprika 3/4 tsp
cinammon powder 1/2 tsp
Salt (1/2 tsp) & Fresh ground pepper
Olive oil 1 -2 tablespoon
Make 4 hamburger patties by combining all the ingreadients. Grill to your preference.
Tzaziki Sauce:
Greek yogurt plain (strained in a cheese cloth to make thicker)
2 mint leaves
Pepper, salt
1/2 lime squeezed
Grind all ingredients in a food processor. Serve.
Spread sauce on bun. Add grilled patty, feta, tomato, dash of pepper and salt, spinach. Lamb burger is ready when you are.