Recipes One

BBQ chicken green boti

Ingredients

• Chicken boneless cubes ½ kg
• Ginger garlic 1 tbsp
• Roasted and crushed cumin 1 tsp
• Salt 1 tsp
• White pepper ½ tsp
• Green chilies 6 ground
• Coriander leaves 4 tbsp ground
• Cream 4 tbsp ground

Method

• Marinate chicken for one hour with ginger garlic 1 tbsp, roasted and crushed cumin1 tsp, salt 1 tsp, white pepper ½ tsp, green chilies 6 ground, coriander leaves 4 tbsp ground and cream 4 tbsp ground.Thread the chicken pieces on skewers. BBQ on a grill pan or bake in an oven. Serve hot.

Posted in: bbq, boti, chicken, green | 0 comments | |  

"Shawarma" is a kind of Arabic meat preparation, when marinated meats such as lamb, beef or chicken are placed on a vertical spit to be grilled for long periods of time. 

We cant say that weve ever seen fish on shawarma menu before, but it works. You still get all the Arabic flavors and smells, without all the waiting. Just marinate the fish, stick the pieces in a fish basket and grill! It should take you no more than 10 minutes. Many of you are probably confused by the photo... Yes, thats a tortilla; we didnt have any pita bread. And right next to the wiper is Mexican rice. Why? Well, why not?! An important lesson to learn in the kitchen is improvisation. Learn to use what you have on hand. With Rick being half Mexican, we always have tortillas and rice on hand. You can have the fish by itself, or with anything you want. As long as it tastes good to you, who cares?

Have you seen The Avengers? Now every time I hear the word "shawarma," Im reminded of the end credits scene, when theyre all tired and broken after saving the world. 
Bahaha! Wasnt that funny? Anyway, if you dont like fish, try this sauce with your favorite meat. 

Servings: 4
Prep Time: 30 - 60 minutes
Cook Time: 5 - 7 minutes
Ingredients:
- 24 ounces of wiper filets
- 1 cup of fresh cilantro, chopped
- 7 tbs. olive oil
- juice of one lemon
- 2 garlic cloves, chopped
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- kosher salt and freshly ground black pepper, to taste

If you can, always use fresh herbs. 

1. Purée cilantro, oil, lemon juice, garlic, coriander, cinnamon, nutmeg and ginger. 

Adjust seasoning with salt and pepper, to taste. Pour the sauce into large bowl or ziplock bag. Set aside. 

2. Rinse fish filets under cold water. Shake off any excess moisture. Remove the dark parts from the fish, like what you see in the photo. Youll get cleaner tasting fish if you do. 

Lightly sprinkle both sides with salt. Marinate the fish in the green shawarma sauce for at least 30 minutes, but up to 2 hours. 

3. Prepare grill. Place marinated fish into a fish basket. Grill until fish is just cooked through, about 3 minutes each side. Of course, it depends on the thickness of your filets. 

Serve with pita bread, salad and/or couscous. Or tortillas and Mexican rice... :-)

Posted in: green, shawarma, wiper | 0 comments | |  

This is what happens when you have two food wishes in your head at the same time. I’ve wanted to do a schnitzel video für immer, but thanks to another recent food wish, I was also craving biscuits with cream gravy. So, I sort of did both, and it worked out well. Very well.

The crispy pork cutlet part of the presentation is very simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit the gym to burn off this less than light, but extremely satisfying meal.

I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you have to toss the rest. The whole idea is to simply coat the meat with flour, so why not just sprinkle on already seasoned meat? We use much less flour that way, and with zero waste.

From there, we’re not dipping these in a bowl of beaten eggs. Why do that, when we can just dump one egg on to the same plate and toss to coat. Faster, easier, and one egg is plenty for four cutlets.

As far as the cream gravy goes, the jalapenos and green onion probably seem logical, but some may raise an eyebrow over the diced dill pickle. I’m not sure exactly why I added them, but I just had one of those feelings. Pickles and pork, dill and cream sauce, it felt right, and it tasted even righter.

By the way, you can substitute veal, beef, turkey or chicken for the pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!

Ingredients for 8 Cutlets (makes four entrée size portions of 2 cutlets each):

2 fully trimmed pork tenderloins, cut into 8 pieces, pounded flat

salt and pepper to taste

flour as needed

2 eggs

about 3 cups panko breadcrumbs

For the gravy:

2 tbsp melted butter

1/3 cup diced dill pickles

1 or 2 jalapeños, small dice

1 bunch green onions, chopped

salt and cayenne to taste

1 1/2 tablespoon flour

1 1/2 cup cold milk, plus more to adjust thickness if needed

View the complete recipe

Posted in: –, 3, auf, breading, creamy, crispy, cutlets, gravy, green, jalapeno, onion, pan, pork, say, station!, the, to, wiedersehen, with | 0 comments | |  

Fresh roasted Hatch green chiles, still warm from the fire.

Steve brought home two more bags of fresh roasted green chiles, still warm. Hot and spicy Hatch chiles are my favorite. The fragrance is smoky, sweet and spicy all at once. I wish Blogger provided smell-a-vision. I got cookin' and whipped up a vegetarian version of my New Mexico green chile.

Read more + get the recipe >>

Posted in: chile, green, recipe, roasted, vegetarian | 0 comments | |