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Indian Vegetable Curry

2 T Penzeys Sweet Curry
1.5T McCormick Garam Masala

Toast curry powder and garam masala together for one minute until it becomes smokey and transfer to small bowl.

2 medium onions diced
3/4lb red bliss potatoes diced
3T vegetable oil

Heat oil on medium high heat until it shimmers. Add onions and potatoes. Cook for approximately 10 minutes until onions and potatoes are fairly brown.

3 cloves garlic (crushed)
1 Serrano chilis (finely diced)
2T ginger (grated)
2T tomato paste
1T vegetable oil
Turn heat down to medium, make clearing in center of of potato and onion. Add vegetable oil, chili, ginger, garlic and tomato paste. Add spices and cook for a few minutes.

1/2 head cauliflower florets
14 oz can of tomatoes, pulsed
1 cup of water
1c chickpeas, canned, drained
1.2t sugar
1t salt

Add Cauliflower to pot and stir well. Add tomatoes, water, chickpeas, sugar, salt. Cover and cook for 15 minutes.

1.5c peas (frozen)
1/4c heavy cream

Stir and it’s complete.

Cilantro Mint Chutney
2c fresh cilantro
1c fresh mint
1/3c whole milk yogurt
1/4c onion
1T lime juice
1/2t sugar, cumin and salt

Pulse in food processor

America’s Test Kitchen’s favorite basmati rice: Tilda Pure Basmati Rice

Onion Relish: Vidalia onion, lime juice, cayenne, paprika

Chicken Tikka Masala
4 chicken breast halves
1/2t ground cumin
1/2t ground coriander
1/4t cayenne pepper
1t salt

Sprinkle spices over chicken breasts, cover with plastic wrap and place in refrigerator for 30-mins.

1c whole fat yogurt
1T fresh grated ginger
2 garlic cloves (minced)
2T vegetable oil

Mix yogurt, ginger, garlic and oil together and set aside

3T vegetable oil
2 cloves garlic minced
2t grated ginger
1T tomato paste
1T garam masala
1 Serrano Chili (deseeded, deribbed and minced)
1 28oz can crushed tomatoes
2t sugar
1/2t salt
2/3c cream

Add oil to pot and heat right before it smokes. Add 1 minced onion and cook approximately 8 minutes until onions are tender and translucent. Add additional items and cook approximately 3 minutes. Add tomatoes, sugar and salt. Simmer for 15 mins. Add cream, stir and keep sauce warm.

Dip chicken into yogurt/oil mixture and coat thickly. Moved chicken to chicken to foil lined pan with baking rack. Broil chicken 10-18 minutes about 6-8 inches away from broiler. Flip halfway between until 160degrees internal.

Add chicken to sauce (don’t boil), add 1/2 c cilantro

Best Crushed Tomatoes: Tutorosso
Runner Up: Muir Glen Organic w/ Basicl
Third Place: Hunt’s
Last Place: Contadina

Different kinds of ribs:

-Baby Back Ribs comes from the back area. Not from a baby calf or pig.

- Spare Ribs (aka St. Louis style ribs) comes from the belly area. It’s meatier than the Baby Back Ribs. Untrimmed Spare Ribs have a skirt. Trimmed Spare Ribs have the skirt removed.

DRY RUB
- 2 Racks of St. Louis-cut spare ribs, trimmed (2.5 – 3 lbs each)
- 2T sweet paprika
- 2T light brown sugar
- 1T table salt
- 2t chili powder
- 1.5t onion powder
- 1.5t garlic powder
- 1.5t ground black pepper
- 1.5t cayenne
- 0.5t dried thyme

Do not remove the silver skin membrane from the rack of ribs. Leave it intact so the ribs don’t fall apart. Mix dry rub ingredients together, generously rub onto racks.

WET MOP
- 0.5c apple juice
- 3T cider vinegar

HOW TO SMOKE MEAT IN A KETTLE GRILL

- Add black charcoal into a large chimney 1/3 full and light until covered with gray ash (15 mins)
- Add 15 unlit charcoal briquettes into one half side of the bottom of grill
- Add empty aluminum pan next to the unlit briquettes and fill with one inch of water
- When lit charcoal is ready, dump them on top of the unlit charcoal in the grill
- Add 1/2 cup of soaked hickory chips on top of charcoal
- Put the bbq rack on, put the lid on with the vent over the charcoal so it will draw smoke through
- Allow grill grates heat for 5 mins, then remove lid, grease the grill with paper towel dipped in vegetable oil
- Put ribs meat side down over the meat pan
- Put the lid on with the vents over the ribs.
- After 45-mins, flip ribs over, switch positions. Put ~2T of wet mop over each rack.
- Replace the lid w/ vents over the ribs.
- After 45-mins, remove ribs from BBQ.
- Place ribs on a mini rack over a sheet pan, meat side up.
- Add 1.5 cups of water into pan underneath the rack.
- Add 2T wet mop over racks.
- Put ribs on middle rack of oven pre-heated 300 degrees
- In one hour, add another 2T wet mop
- Leave in oven for another 1-2 hours until thermometer reads 195 degrees.
- Allow ribs to rest for at least 15 mins before eating.

10 Delicious Bite Sized Desserts

Epicurious: Curried Chicken Salad with Spiced Chickpeas and Raita

Epicurious: Curried Chicken Salad

Avocado Lime Frozen Yogurt

Tuna Deviled Eggs
- Boil egg, discard yolk, fill with tuna

Stuffed Tomato
- 1 can tuna mixed with 2T FF ranch dressing (or whatever you like on your tuna salad)
- Core and quarter the tomato, but don’t cut all the way through, then spread the quarters out, scoop the tuna on top of the tomato and sprinkle with salt, pepper, and paprika.

Curried Chicken Coconut Noodle Soup

Vietnamese-Style Chicken Curry Soup

Vietnamese Coconut  Chicken and Noodle Broth

Vietnamese Coconut Lemongrass Chicken

Little Sheep Hot Pot Ingredients

DEFINITES:

• Garlic
• Ginger
• Sichuan or Szechuan peppercorns
• Sichuan or Szechuan chili peppers (huājiāo)
• Cumin
• Red Chilies
• Green Onions
• Ginseng
• Whole Cloves
• Goji Berries /Wolfberry – orange loooking raisins – ick!!
• Lychee or Longan
• Dates
• Fermented (black?) Soy Beans

MAYBE:

• Longan aka dragon eye (source: mmm-yoso)
• Whole black cardamom
• Cardomom seed
• Coriander
• Nutmeg
• Lily blub (looks like garlic, but startch-like thickener)
• Anise
• Star Anise (source: meetup)
• Shaoxing Wine or Sichuanese Fermented Glutinous Rice Wine (source: food.com)

QUESTIONABLE (source: chowhound)

• soy bean paste
• chili soy bean paste
• dried “facing heaven” chilis
• ginger
• garlic
• leek or scallion (cut into 1 inch in lengths)
• Shaoxing wine
• Szechuan peppercorns
• white pepper
• clove
• cumin
• coriander
• wolfberry
• red date
• ginseng
• black cardamon
• fennel
• star anise
• licorice
• stick chinensis sinnamon
• dried lotus seed
• fox nut
• dried longan
• rock sugar
• prickly ash oil
• black bean
• dried orange peel
• sea salt