Friday, October 22, 2010
Cucumbers 4 medium sized (US)or 3 English long or 8-10 Indian small - peeled seeded and cut into chunks (save a thin slice for garnish if you wish)
3 garlic cloves
2 cups chicken stock (make stock with soup/bouillion cube and water)
Process above in blender and transfer to a bowl and add the following:
1 32 oz container plain yogurt (about 4 cups)
3 tbsp white wine vinegar
2 tsp salt
1 large (red or yellow or green) - chopped really fine
1/2 medium red onion, finely diced (use one that has been sitting in the fridge and not too strong or soak in water for 5 minutes to make milder)
1/4 cup milk
Stir to combine and chill well. Served garnished with a cilantro leaf, dill or a thin slice of cucumber. Best if prepared several hours in advance or the night before. So easy!
Wednesday, October 20, 2010
2 cups bay scallops (or squid rings)
1 whole rabbit or chicken, cut into 8 pieces
1 can chopped tomatoes in puree
1 finely chopped onion
2 cups rice - use a medium grained rice if possible. Jasmine or Basmati will probably work too.
salt and pepper
1/4 cup olive oil, for saute
Paste of 8 whole blanched almonds, 4 tablespoons cilantro, 3 cloves garlic
1) Heat olive oil over medium high heat in paella pan
2) Sautee sliced sausage. Remove and add rabbit/chicken to remaining oil.