A few jerk chicken primers: 1. Jerk chicken is long-marinaded Jamaican chicken grilled until crisp on the outside and tender on the inside 2. Peas does not refer to green peas. It refers to black-eyed peas, aka beans. 3. The rice is usually cooked with coconut milk. 4. Most … [Read more...] about Jerk Chicken with Rice and Peas
Meat
Indian Chili Bison Tacos with Homemade Taco Cups
Basically I made this because I was having a dinner party and wanted to make raw vegan tacos with sprouted mung beans and then happened to stumble upon this recipe in Hari Nayak's "Easy Indian Cooking" for beef chili. Despite the elevated temperatures my body wanted something hot … [Read more...] about Indian Chili Bison Tacos with Homemade Taco Cups
Indian Lamb Curry from Hari Nayak’s Easy Indian Cooking
Nayak has a new Indian cookbook out. I'm slowly working through the recipes. It's not as big or beautiful as his last one, but if the recipes work I'm all for it. So far it seems the recipes are easier (blend things up all together rather than multi-step processes). This recipe … [Read more...] about Indian Lamb Curry from Hari Nayak’s Easy Indian Cooking
Fennel-Crusted Leg of Lamb with Leeks and Mint
This one is definitely not my recipe, but I was a bad little recipe-follower and followed the original loosely. I happen to love leeks. A lot. I love them soft and slime-y and sweet. So I doubled the amount of leeks in the recipe. I may have also overdone it on the white wine, … [Read more...] about Fennel-Crusted Leg of Lamb with Leeks and Mint
Sustainable Shrimp and Chicken Pad Thai and the Elements of Thai Flavour Balancing
I never seem to make Pad Thai the same way twice. Sometimes I'm feeling all traditional and I keep it dry and mild, and other times I'm craving that sweet-and-sour tomato saucy, spicy mess you get at most Thai takeaways. But there are some constants, whatever way I do it. It has … [Read more...] about Sustainable Shrimp and Chicken Pad Thai and the Elements of Thai Flavour Balancing
Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)
Anticuchos are traditionally made with beef hearts. They're marinated for a long time and then grilled. The marinating part is the most important because it makes the tough meat tender. So if you're using hearts or another tough meat, plan this recipe way in advance or you're … [Read more...] about Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)
Dinner Party Menu Ideas, from Indian Ven Pongal or Lamb Saag to Ancho Chili-Rubbed Salmon with Sweet Chili Hollandaise
I have a saying: "You can't choose your family, but you can choose your dinner guests. I do think my family makes up the majority of my blog readership, however, so I'd better be careful what I say! So let me tactfully start by saying honestly that I love cooking for family. As … [Read more...] about Dinner Party Menu Ideas, from Indian Ven Pongal or Lamb Saag to Ancho Chili-Rubbed Salmon with Sweet Chili Hollandaise
Lamb (Spinach) Saag with Cumin-Coriander Green Beans, and Emotionally Investing in a Good Deboner
This is the ultimate Indian comfort food...Okay, fine. I guess I should really finish that sentence with "...if you're not lactose-intolerant," because butter chicken will always win. But butter is a cheap way to make flavour. So, reasons that this is better than butter … [Read more...] about Lamb (Spinach) Saag with Cumin-Coriander Green Beans, and Emotionally Investing in a Good Deboner
A Successful Cooking Demo at the Nun’s Island Farmers Market: Indian cauliflower, leeks vinaigrette, and sausage with grilled eggplant
Thanks to everyone who came out to the Ile-des-Soeurs market yesterday. It was a beautiful day for Indian-spiced cauliflower, leeks in apple cider and parsley vinaigrette, and Toulouse sausages with grilled eggplant, all straight from the market producers to my portable grill. … [Read more...] about A Successful Cooking Demo at the Nun’s Island Farmers Market: Indian cauliflower, leeks vinaigrette, and sausage with grilled eggplant
Slow-Cooked Pork Vindaloo: More Than My Dad’s Heaven
Of course pork vindaloo was going to be a popular dish at the 3rd Annual Christmas Extravaganza. You take a bunch of pork and slow-cook it until it basically turns into the Indian version of pulled pork. Anything "pork" and "slow-cooked" will be amazing. You don't even need to … [Read more...] about Slow-Cooked Pork Vindaloo: More Than My Dad’s Heaven