Posts from February 2016

Chicken Tikka Masala with Broccoli

02/23/2016

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Our neighbors opened a new Indian restaurant in town that Gary and I visited over the weekend. I ordered the Tikka Masala, which was so crazy good that I had to come home and see if I could make it myself. Is it as good as Omar’s? Absolutely not. So, if you’re near my ‘hood, head down to the Twisted Peacock and order it yourself. If you’re not, this recipe’ll do.

My garden is finally producing, and of course every broccoli plant is ready at the same time. So, broccoli, it’s what for dinner.

Ingredients:

1 lb chicken thighs, cut in bite-sized chunks
2 T olive oil + 2 T butter
6 cloves garlic, minced
1 2-in. piece of ginger, minced
2 serrano peppers, minced
2 T tomato paste
1 t garam masala
1 T paprika
1 T curry powder
pinch cayenne powder
1 c tomato sauce
1 t salt
1-2 c water
1/2 c heavy cream
1 broccoli head

Instructions:

Chop all ingredients and set aside. Heat the oven to 350. Chop the broccoli, put on a baking pan, and drizzle with olive oil. Cook for around 20 minutes. While it’s cooking, in a large skillet with lid, heat oil and butter on medium high heat. Add chicken, and cook for 3-4 minutes. Next, add the garlic and ginger, and cook for another minute. Add the peppers, the garam masala, paprika, curry, and cayenne powder, cook for a minute or two, then add the tomato paste, tomato sauce, water, and salt. Simmer for about 10-15 minutes. When ready to eat, add the cream. Garnish with cilantro, and put broccoli on top. Serve with rice.

Pasta Carbonara with Parsley

02/15/2016

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In light of yesterday’s holiday, I think all love is worth celebrating! (With pasta!)

Ingredients:

1/4 lb pancetta (or bacon)
4 T butter
2 cloves garlic, crushed
1 c milk
1 T wine vinegar
1/4 t saffron
1 lb rigatoni pasta
1 egg, beaten
1/4 c grated Parmesan cheese
Chopped parsley
S&P

Instructions:

First chop the pancetta (or bacon) coarsely, and saute in butter with the garlic on medium high heat. Simmer in the milk in a small saucepan along side of the pancetta for about 4 minutes. Add the vinegar to the milk. Simmer for about 15 minutes, or until the sauce cooks smooth. If using saffron, add this now.

In another pan, bring a pot of water to a boil. Add the pasta, and cook to instructions. Drain, and throw the cooked pasta into the hot milk mixture. Add a beaten egg, and the cheese. Toss with S&P and chopped parsley, and share with the ones you love.

Roasted Cauliflower with Lemon-Parsley Sauce

02/08/2016

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This past weekend, our friends Lauren and Jason hosted their annual Oyster Party. They provide bushels of oysters and their beautiful house and yard, and all 80 of the rest of us bring delicious thingsĀ to share. Oysters + great company + the best potluck EVER made for a shucking good time.

Finally our garden decided to kick it into gear. (I did haveĀ to supplement one cauliflower head from the grocery store. My two are not hard to decipher from the commercially grown one. Sigh.)

I got this recipe from the NYTimes.

Ingredients:

1 large (or 2 small) cauliflower heads
8 anchovy fillets
2 garlic cloves, peeled
2 T unsalted butter
1/2 c olive oil
1/3 c almonds, chopped
2 T lemon juice
1/2 c chopped parsley
Pinch of red pepper flakes
S&P

Instructions:

First, turn the oven on to 375 degrees. In the oven, place a pan of water in the bottom to add moisture to the oven. Next, carve out the stem of the cauliflower, being careful not to cut any of the florets. In a cast iron pan or baking dish, place the cauliflower stem down. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 1-2 hours, or until the cauliflower is tender when you cut it with a knife.

While it’s cooking, make the sauce. First, toast the almonds in a pan over medium heat until browned. Set aside to cool. In a food processor, first combine the anchovies, almonds, garlic, and butter. While it’s running, drizzle the olive oil into the mixture. Next add the lemon juice, then parsley, then red pepper flakes and S&P. Put into a small dish, and serve along side of the cauliflower.

Hamballs

02/01/2016

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It was my birthday this past week! I didn’t have my family here to help me celebrate it, but I did feel the love from many Florida friends. When growing up, my mom always would make me hamballs for my birthday–the orange juice and brown sugar caramelizes to compliment the pork–so of course they taste like celebration and love to me.

Gary and I made them here last week with the juice from our oranges. It didn’t take the place of sharing them with my family, but it did make them seem closer.

Ingredients:

Balls:
1 1/2 lbs ground ham
1 lb ground pork
2 c bread or cracker crumbs
2 eggs, beaten
1 c milk
S&P

Glaze:
1 c brown sugar
1/2 c vinegar
1 1/2 c orange juice
1 T dry mustard
1 t lemon juice
S&P

Instructions:

First, turn the oven on to 325 degrees. Next, make the balls. Add the ham, pork, crumbs, eggs, milk, and S&P together, and form into balls that are 2 inches in diameter. Put in a baking pan. Next, make the glaze. Put all glaze ingredients into a bowl, mix well. Pour over the balls. Cook for 2 hours, turning ever 30 minutes. Enjoy!

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