ginger

Yogurt-Marinated Grilled Chicken

Posted on 30. Jul, 2011 by maureen in chicken, cilantro, entrée, garam masala, garlic, ginger, yogurt

You know when you make a dish that tastes like it could be served in a restaurant? Yeah, that happened...and yes, I just patted myself on the back. This chicken is amazing. Only three real modifications to this recipe (minus lazy measuring): 1. I used the last onion in the andouille sausage barbecue pork chops the other night so no onion. 2. Six garlic cloves turned into eight some how. 3. I used the broiler instead of the grill. After a glass of wine or two, I wasn't feeling up to playing with fire, so I opted for broiling the chicken about 7 minutes per side. The recipe mentions scraping off the excess marinade but I removed just enough to not drip between the pyrex dish and the broiler pan. I used two full boneless skinless chicken breasts, pounded about 1/2" to 3/4" thick and cut in half. As a trial, I broiled one half breast first to make sure the 7 minutes per side would be enough. Perfect. The chicken was still so juicy and nothing was burnt. Add a red leaf lettuce salad with goat cheese and a sun-dried tomato vinaigrette and a baked potato. Done.

Ingredients:

  • 8 skinless, boneless chicken breasts (about 3 pounds)
  • 2 cups plain whole-milk yogurt
  • 1 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 large onion, coarsely chopped
  • 1/3 cup olive oil plus more for brushing
  • 6 garlic cloves, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 2"piece fresh ginger, peeled and chopped

Directions:

  1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
  2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Source: Bon Appétit

The Indian Hamburger

Posted on 03. Jul, 2011 by maureen in beef, cilantro, coriander, cumin, garam masala, ginger, scallion

Ingredients:

  • 3 lbs extra-lean ground beef
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt, or to your taste
  • 2 tbsp peeled and minced fresh ginger
  • 1/4 cup minced scallion greens (from 2 to 3 scallions)
  • 1/2 cup firmly packed finely chopped cilantro leaves, soft stems included

Directions:

  1. In a large bowl, combine all the ingredients and mix thoroughly. Shape into 6 to 10 patties, each about 4 inches in diameter.
  2. Put the patties on a grill and cook to the desired level of doneness, 10 to 15 minutes. Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.

Source: Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

Ginger, Garlic, and Sesame Chicken

Posted on 12. Apr, 2009 by maureen in chicken, cilantro, dinner, entrée, garlic, ginger, orange juice

Ingredients:

  • 4 to 6 boneless, skinless chicken breast halves (about 2 lbs), cut into 1-inch pieces
  • 1/2 cup orange juice
  • 1/4 cup fresh lemon juice
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 2 tbsp peeled and minced fresh ginger
  • 2 tsp minced garlic --> WAT!? Only 2 tsp? Weak.
  • 1 tsp garam masala
  • 1 tsp salt, or to your taste
  • 1/2 tsp freshly ground black pepper, or to your taste
  • 3 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1 cup loosely packed finely chopped cilantro, soft stems included
  • 1 tbsp sesame seeds, toasted

Directions:

  1. Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
  2. In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
  3. Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
  4. Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.

Source: Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

Pork and Pears

Posted on 06. Jan, 2008 by maureen in bacon, dinner, entrée, garlic, ginger, pear, pork, rosemary, wine

Will left for California this afternoon so I decided to find another handful of recipes to test out so I can spoil him when he gets home again. :-)

On my way home from the airport, I stopped by Whole Foods to pick up some strawberries and blueberries for our morning breakfast of fruit/yogurt/granola. I grabbed a couple of pears and some boneless butterflied pork chops as well. While I was driving home, I remembered a grilled pork and pear recipe that I saw recently, but couldn't remember which book I saw it in. No luck so out came The Google to the rescue. Holy crap I found some good sounding recipes. And the winner is....

Ingredients:

  • 2 pork tenderloins (about 3/4 pound each)
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1/4 pound bacon, diced
  • 2 large pears, firm and ripe, of any variety, halved, cored, and thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1-inch piece of fresh ginger, peeled and minced
  • 2 branches rosemary, cut into pieces
  • 1/4 cup white wine or apple juice
  • 1/4 cup meat stock

Directions:

  1. Preheat the oven to 325°F.
  2. Cut the tenderloins in half to make 4 equal logs. Fold the tapering ends under a bit and tie with string to secure, so that you have four even pieces. Season with salt and pepper.
  3. Preheat a skillet until quite hot. Add 1 tablespoon of the olive oil and fry the bacon dice until cooked, about 2 minutes.
  4. Remove, leaving the fat behind, and toss together with the pears, garlic, ginger, rosemary, and another tablespoon of oil in a baking dish.
  5. Add the remaining oil to the skillet, if needed. When sizzling, brown the pork well on all sides, about 10 minutes total. Remove and nestle in the baking dish.
  6. Deglaze the skillet with the wine, scraping up the good bits on the bottom, and boil until only about 1 tablespoon remains.
  7. Add the stock and boil to reduce to 3 to 4 tablespoons. Pour over the meat.
  8. Transfer to the oven and roast until the pears and garlic are soft and the meat is cooked through, about 30 minutes.

Serves 4
Source: Chow

When I decided on this recipe, I made a quick run to Albertsons to pick up some bacon and ginger. While I was there, I picked up the frozen yeast rolls for the previous recipe. I couldn't find any at Whole Foods the last time I checked. :-( ...oh well. Instead of pork tenderloins, I used the 2 butterflied pork chops I bought tonight. I used chicken broth for the meat stock and snipped a couple rosemary sprigs from the back yard. Served it over a bit of recooked rice. It was good. It was yummy. Very different tastes that taste pretty good together. I'd say at first, the garlic with pear and pork was a bit odd, but I really liked it.

1/4 for lunch this week and the other 1/2 in the freezer as I'd like to try more next week when Will gets home. Ate a couple strawberries with some leftover chocolate sauce for desert as I needed to "get rid of" a couple spoon fulls of it. ;-)

Check this one out as well.

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