Friday, September 30, 2011
Bang Bang Shrimp
Sunday, September 25, 2011
Risotto al Scampi
400 g rice
Chive
60 g. of butter
1 glass of white wine
1 lt. of fish broth
salt & pepper
Sunday, September 18, 2011
Piggy in the Middle...
Dry Rub: Dark Brown Sugar, Salt, Paprika, Pepper, Coriander Powder, Dry Mustard, Onion Powder,
Boneless Pork Butt
Apple Juice
Water
BBQ sauce
Roasted pepper
White Rolls
Hot and Sweet Cabbage Slaw: Red and green cabbage (shredded), carrots
Dressing: rice wine vinegar, sugar, poppy seeds, chipotle, lime juice, salt, pepper
1 1. Combine sugar and dry spices. Rub all over pork, cover and keep chilled from an hour to overnight.
2. 2. Preheat oven to 300 degrees. Place pork on a rack over a pan. Fill pan with apple juice and water. Cover with foil and cook for 30 minutes. Shred pork and refrigerate for up to 2 days. To reheat, transfer to a baking tray and reheat at 350 degrees for 15 minutes. Prepare dressing and toss slaw in it.
2. 3. Toss in BBQ sauce and fill into buns. Top with slaw and roasted pepper.
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j
Saturday, September 10, 2011
Payal had a little lamb.
1 lb lamb
1/2 tsp ginger
Salt to taste
Grind together :
1 stick Cinnamon
1 cardamom
2 cloves
1 tsp cumin seeds
4 black pepper corns
1/2 tsp fennel seed
1 small onion diced
2 tomatoes
3 tbsp oil
2 onion diced
1 tsp garlic ( crushed )
A handful of curry leaves
1 tsp red chili powder
1 tsp coriander powder
1.Cut the lamb into bite sized pieces, wash and drain well. Combine the spices for the rub and marinate the lamb in it for at least an hour. Combine the diced onion and tomatoes Pressure cook the marinated mutton, the powdered spices, the tomatoes and onion for about 20 minutes or until the lamb is tender. ( or cook it at 350 degrees F in the oven)
3. Add the lamb and sauté it till all the excess water evaporates and the meat gets a golden color and each piece is coated in a thick sauce. Taste and adjust seasoning. Serve hot with Naan or Tandoori Roti.
Saturday, September 3, 2011
On a Roll..
Pork Rub: pork loin, garlic (chopped), rosemary, fresh parsley, salt, pepper, olive oil
Bread: Italian Rolls
Cheese: ½ lb sharp provolone
Broccoli Rabe: blanched in boiling salt water and sautéed in 2-3 cloves garlic and chili flakes in olive oil
1. Combine all rub ingredients and smear it over roast. Score thick parts.
2. Sear the pork over high heat and roast, covered in the oven for 3 hours or until fork tender and juicy.
3. To assemble, place cheese inside roll, then fill in meat and top with the broccoli rabe.