Now that there are sweet corn stands popping up everywhere, this delicious treat goes to the top of my list of favorite foods. To spice up some grilled sweet corn (shuck it and put it directly on the grill, it caramelizes flavors, just turn it every 4 minutes to cook it completely), I like to do some compound butters to go with it. This one is a Tomato Basil Butter that goes great with the smokey flavors of grilled corn.
1 stick butter, softened
1 t salt
2 cloves garlic, smashed
2 T basil, chopped fine
3 T tomato paste
1/2 t black pepper
Combine all ingredients and spread on corn. Enjoy!
Thursday, July 15, 2010
Friday, July 9, 2010
Chicken Curry
It's been a while since I posted a recipe, so here goes. This is one of my favorite Indian curries to make at home, simple and ingredients that I typically have around.
Chicken Curry
3 boneless chicken breasts
2 T oil
1 onion, diced
2 t minced garlic
2 t minced ginger
1 tomato, diced
6 T plain yogurt
2 T cilantro
1/4 C water
1 t cumin, ground
1 t coriander, ground
1 t turmeric
1 t crushed red pepper
1 t garam masala
1 t black pepper
2 t salt
2 t lemon juice
In a heavy skillet, heat oil and add diced chicken breasts. Cook chicken until brown and remove from pan. Add onion and cook over medium low heat until onion is completely translucent, about 15 minutes. Add ginger, garlic, cumin, coriander, turmeric, black pepper, 1 t salt, crushed red pepper and 2 T water. Stir to combine and cook for about 2 minutes. Add tomatoes, yogurt, 1 T cilantro and remaining water and salt. Sprinkle with garam masala and cover and simmer for 20 minutes. Add chicken back in along with lemon juice and remaining cilantro. Simmer uncovered for 5 minutes and serve over rice.
Chicken Curry
3 boneless chicken breasts
2 T oil
1 onion, diced
2 t minced garlic
2 t minced ginger
1 tomato, diced
6 T plain yogurt
2 T cilantro
1/4 C water
1 t cumin, ground
1 t coriander, ground
1 t turmeric
1 t crushed red pepper
1 t garam masala
1 t black pepper
2 t salt
2 t lemon juice
In a heavy skillet, heat oil and add diced chicken breasts. Cook chicken until brown and remove from pan. Add onion and cook over medium low heat until onion is completely translucent, about 15 minutes. Add ginger, garlic, cumin, coriander, turmeric, black pepper, 1 t salt, crushed red pepper and 2 T water. Stir to combine and cook for about 2 minutes. Add tomatoes, yogurt, 1 T cilantro and remaining water and salt. Sprinkle with garam masala and cover and simmer for 20 minutes. Add chicken back in along with lemon juice and remaining cilantro. Simmer uncovered for 5 minutes and serve over rice.
Thursday, July 1, 2010
Cooking Quick and Easy Recipes
So last night was my first class, very exciting! Everything went very well and was focused around quick and easy recipes. In around three hours we prepared 5 dinner recipes pausing to discuss and enjoy them as we went along. In addition to showing the recipes we discussed how to adapt them and add variety, using them as a base recipe for other meals. There was also discussion about pairing wine and beer with the meals. The recipes prepared were Thai Green Curry, Mornay Sauce with Pasta, Chicken and Biscuits, Risotto Milanese and Moroccan Spiced Meatballs with Orange Couscous. I'll post more classes as I host them. Please feel free to contact me with questions about the recipes and how to set up your own classes.
Cheers!
Cheers!
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