Chicken Tikka and Curried Potato
Served with basmati rice and cucumber raita.
Chicken: bite-sized chicken breast pieces marinated for hours then broiled. Marinade: goat milk yogurt, toasted cumin seed, minced fresh garlic and ginger, lime juice, salt, turmeric, garam masala, black pepper, cayenne, paprika.
Potato: prepared in a covered skillet, with canola oil, diced russet potato, minced garlic, white onion, water, chopped cilantro leaves, fennel seed, hot curry powder, garam masala, salt, green peas (frozen).
Here are some useful related recipes:
“Chicken Tikka Masala”
“Vegetarian Tikka Masala Recipe with Potato, Cabbage, and Peas”
Pork Tenderloin with Clementine Marmalade over Rice and Wine-simmered Vegetables
I marinated this pork tendorloin in olive and sesame oils, red pepper flakes, and minced fresh garlic and ginger and cooked separately. The wine sauce with vegetables was made similarly to that in the recipe below.
This was inspired by recipies on the television program Simply Ming. Personally, I found the combination of both the sweet simmer sauce and the sweet marmalade to be too sweet overall, so I’d use one or the other instead of both.
“Braised Lamb Shank with Clementine Marmalade”
(I halved the amount of most of the marmalade ingredients, thus essentially doubling the ginger and thai bird peppers)
- Potato & Chickpea Masala Dosa
I selected the ingredients for this masala mostly from the recipe below: Russet potato, cumin seed, jalapeno, fresh ginger, garlic, garam masala, curry powder, cinnamon, turmeric, canola oil, water, yellow onion, chickpeas, green peas, cilantro, but I also stirred in about 3/4 cup of goat milk yogurt at the same time as the frozen green peas.
This one was SPICY!
For the dosas, I used half all-purpose flour and half rice flour and added a bit more water until the batter spread thinly in the pan. Also, it was easier to spray the pan with cooking spray than to brush it with oil.
Some restaurants prepare a similar delicious dish, presenting a crispy dosa impressively as a tube larger than the dinner plate.
“Rava Dosas with Potato Chickpea Masala”
Spicy Cornmeal-crusted Catfish
Pan-fried catfish fillets are one of my favorites. Here the catfish is dipped in an egg/milk wash and coated with cornmeal, seasoned with crushed rosemary, oregano, thyme, turkish paprika, cayenne powder, salt and pepper and pan-fried. Topped with a sauce of mayonnaise, hot pepper sauce, minced cilantro leaves, and lime juice.
Accompanied by roasted potato stacks (sweet and russet potato, with olive oil, garlic, salt and peper, sprinked with thyme leaves) and sautéed red cabbage and spinach, with pine nuts, and tossed with a mustard vinaigrette dressing (olive oil, balsamic vinegar, dijon mustard, honey, garlic, and black pepper).
Here are some related recipes:
“Roasted Potato Stacks”
“Red Cabbage and Warm Spinach Salad”
UPDATE: The recipe search site Yummly selected this recipe of mine and dubbed my blog “Certified yummly.” :)
“Kickin’ Catfish Recipes for National Catfish Day”
UPDATE (March, 2014): Here’s another nice version from ThingsMyBellyLikes.com!
“Southern-Style Fried Catfish“
Italian Sausage Frittata
This Frittata was prepared in a cast iron skillet, so that I could finish it in the oven. Additional ingredients were: Italian sausage, mushroom, garlic, bell pepper, spinach, fresh basil, oregano, fennel seed, red pepper flakes, cheddar and parmesan-reggiano cheeses.
Earlier today I watched this rather pedantic, condescending cooking show, “Food for Thought with Claire Thomas.” While she’s beautiful and quite possibly a wonderful person, I found it annoying; even the name of her blog: “The Kitchy Kitchen?” Ugh.
Anyway, here’s a video clip from the show: Farmer’s Market Frittata (sic).
I hadn’t made a frittata before, so here it is. Take that, Claire Thomas; thanks for teaching me something.
Here’s her recipe for reference: