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California Girl
I never made anything curry before but I picked up some Madras curry at STJ Spice so I gave this recipe a whirl. It was easy and tasty but I think I will keep looking for a more substantial dish.pjayer wrote:Liamsaunt and MB....mmmmmm! Stick chicken and shrimp curry recipe, please?????
http://www.epicurious.com/recipes/food/ ... rry-231646
Here's the VIOL curves recipe:
Grilled Chicken Kebabs with Orange-Pomegranate Dressing
2 pounds boneless skinless chicken (thighs or breasts) cut into bite size pieces
2 large oranges
¼ tsp. salt
¼ tsp. black pepper
Cooking spray
¼ cup chopped mint
Pomegranate-Orange Dressing
1 cup fresh orange juice
2.5 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
2 tbsp. pomegranate molasses
2 tsp. grated orange peel
2 tsp. minced rosemary
1 tsp. salt
1 tsp. brown sugar
½ tsp. ground cumin
½ tsp. black pepper
¼ tsp. red pepper
4 garlic cloves, minced
¼ cup extra virgin olive oil
Combine all dressing ingredients and whisk to combine.
Place half of the dressing in a large Ziploc bag and add the chicken. Reserve the other half of the marinade for basting while grilling. Marinate in refrigerator for at least 20 minutes and up to 2 hours.
Cut the oranges into 8 wedges, and each wedge into three pieces.
Remove chicken from marinade and discard marinade. Thread chicken and orange wedges onto skewers. Sprinkle with salt and pepper and place on preheated grill. Cook 5 minutes per side, or until chicken is done, basting occasionally with remaining dressing. Remove from grill and sprinkle with mint.
(Nutrition information is for recipe made with thigh meat)
205 calories, 8 grams fat (1.6 grams saturated), 22.7 grams protein, 320 mg. sodium.
California Girl, I bought the sugarcane sticks online from Melissas.com. A farmstand I go to actually sells sugarcane, and I've trimmed it down for skewers before, but it's kind of a pain.
Here's the Durban Chicken recipe:
Ingredients:
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
Durban Spice Mix
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).
2. Mix and store in a tightly covered container.
Yields: 2 cups spice mixture. (save extra in cool, dry place)
Marinate chicken overnight in yogurt-spice mixture. Grill until just cooked through (you don't need to do it on sugarcane if you don't want to)
Grilled Chicken Kebabs with Orange-Pomegranate Dressing
2 pounds boneless skinless chicken (thighs or breasts) cut into bite size pieces
2 large oranges
¼ tsp. salt
¼ tsp. black pepper
Cooking spray
¼ cup chopped mint
Pomegranate-Orange Dressing
1 cup fresh orange juice
2.5 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
2 tbsp. pomegranate molasses
2 tsp. grated orange peel
2 tsp. minced rosemary
1 tsp. salt
1 tsp. brown sugar
½ tsp. ground cumin
½ tsp. black pepper
¼ tsp. red pepper
4 garlic cloves, minced
¼ cup extra virgin olive oil
Combine all dressing ingredients and whisk to combine.
Place half of the dressing in a large Ziploc bag and add the chicken. Reserve the other half of the marinade for basting while grilling. Marinate in refrigerator for at least 20 minutes and up to 2 hours.
Cut the oranges into 8 wedges, and each wedge into three pieces.
Remove chicken from marinade and discard marinade. Thread chicken and orange wedges onto skewers. Sprinkle with salt and pepper and place on preheated grill. Cook 5 minutes per side, or until chicken is done, basting occasionally with remaining dressing. Remove from grill and sprinkle with mint.
(Nutrition information is for recipe made with thigh meat)
205 calories, 8 grams fat (1.6 grams saturated), 22.7 grams protein, 320 mg. sodium.
California Girl, I bought the sugarcane sticks online from Melissas.com. A farmstand I go to actually sells sugarcane, and I've trimmed it down for skewers before, but it's kind of a pain.
Here's the Durban Chicken recipe:
Ingredients:
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
Durban Spice Mix
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).
2. Mix and store in a tightly covered container.
Yields: 2 cups spice mixture. (save extra in cool, dry place)
Marinate chicken overnight in yogurt-spice mixture. Grill until just cooked through (you don't need to do it on sugarcane if you don't want to)
It's like looking in your soup and finding a whole different alphabet.
Over the weekend I made the Pioneer Woman's most favorite salad EVER. Boy was that good.
This morning it was eggs. I know eggs are boring but I added Island herb blend from STJ Spice. Man do I love that stuff. So good on fish too in a butter sauce.
(blurry I realize now!)
tonight it was cedar plank ginger salmon. not a big salmon fan but this was good!
This morning it was eggs. I know eggs are boring but I added Island herb blend from STJ Spice. Man do I love that stuff. So good on fish too in a butter sauce.
(blurry I realize now!)
tonight it was cedar plank ginger salmon. not a big salmon fan but this was good!
Very nice Mary Beth - I guess I need to pay more attention to the spices in St. John spice next trip.
And, thanks for the recipes Becky.
As soon as Don lifts his chicken boycott (I've been making it alot), I'll give one of them a try.
Bobby Flay lost 2 rib throwdowns yesterday, so Don was inspired to make ribs tonight. They were really good (but Bobby would've won this one
(forgot to take pics)
And, thanks for the recipes Becky.
As soon as Don lifts his chicken boycott (I've been making it alot), I'll give one of them a try.
Bobby Flay lost 2 rib throwdowns yesterday, so Don was inspired to make ribs tonight. They were really good (but Bobby would've won this one
(forgot to take pics)janet
I used the Cruz Bay Grill Rub marinade recipe for steak last weekend but substituted worstershire sauce for soy sauce. I used fresh lemon juice as opposed to lime. It turned out so damn good and very tender. The herbed garlic butter that I topped them with at the end didn't hurt either 
.
.Going "home" again October 26th!
Last food photos until I am back from my trip!
From the current Gourmet magazine, Chris Schlessinger's grilled clams and linguini with bacon. Tasty, but I like my go-to recipe the best (Marcella Hazan's):
<a href="http://www.flickr.com/photos/28539958@N00/3605059093/" title="6-7 grilled clams with linguini by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3636/360 ... 38ab2c.jpg" width="500" height="375" alt="6-7 grilled clams with linguini"></a>
Orange-bourbon glazed grilled salmon and brown rice. Another recipe from the Cooking Light grilling magazine that is out on the newsstands now. I've made eight recipes from this magazine so far and they've all been great.
<a href="http://www.flickr.com/photos/28539958@N00/3609748292/" title="6-8 orange bourbon salmon by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3620/360 ... 6ea810.jpg" width="500" height="381" alt="6-8 orange bourbon salmon"></a>
From the current Gourmet magazine, Chris Schlessinger's grilled clams and linguini with bacon. Tasty, but I like my go-to recipe the best (Marcella Hazan's):
<a href="http://www.flickr.com/photos/28539958@N00/3605059093/" title="6-7 grilled clams with linguini by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3636/360 ... 38ab2c.jpg" width="500" height="375" alt="6-7 grilled clams with linguini"></a>
Orange-bourbon glazed grilled salmon and brown rice. Another recipe from the Cooking Light grilling magazine that is out on the newsstands now. I've made eight recipes from this magazine so far and they've all been great.
<a href="http://www.flickr.com/photos/28539958@N00/3609748292/" title="6-8 orange bourbon salmon by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3620/360 ... 6ea810.jpg" width="500" height="381" alt="6-8 orange bourbon salmon"></a>
It's like looking in your soup and finding a whole different alphabet.