So, it's late December, and people cling to this peculiar opinion that it is cold, rainy and just generally nasty. Bullshit! What a bunch of wimps -- it isn't even snowing. This is California, baby -- every day is grilling weather. So man up and get those coals going! Yeehaw! It's good to be manly man's man, I tells you. (//grunts and drags knuckles on ground//).
Then I completely forgot about the brolly, and the wind picked up and stole it away into the night... Damn. We searched around for an hour or so the next morning, but the thing was probably halfway to Mexico. D'oh!
Then I completely forgot about the brolly, and the wind picked up and stole it away into the night... Damn. We searched around for an hour or so the next morning, but the thing was probably halfway to Mexico. D'oh!
Aloo = potatoes; mutter = peas. This was an interesting meal -- not great, but good. India's cuisine is the most eclectic I know of, and it's a damned shame that it is sometimes encompassed with the term "curry" -- which makes as much sense as referring to Italian cuisine as "pizza." There's nothing wrong with a curry -- it's basically just a stew, with lots of interesting spices. But there's a helluva lot more to Indian food, than that.
I know three stuffed chicken breasts recipes: Chicken Kiev, Coron Bleu -- and this one. And this one wins, hands down. Murghi means chicken, while sultani means -- well, sultan, king -- you know, royal chicken. The chicken breasts are stuffed (well, rolled up) with a mixture of spinach, paneer (a neutrally tasting indian cheese -- you can use feta cheese too), and golden raisins, and served with a tomato based sauce.
Fusion food is a slightly silly term, methinks. All food is fusion food -- it just depends on how far back in history you look. The Irish and Scandinavians are hooked on potatoes, and they came out of Peru. Indian cuisine uses tomatoes for a lot of its sauces, and chili peppers -- both South American imports. And Mexican food uses cilantro (coriander leaves) from Asia and Africa, and cumin that originated in the Mediterranean and India...
Mixing one country's spice profiles, with another country's methods can create some great stuff. And this was excellent. I don't like deep frying things too much -- it's a bit messy. But this was well worth it.
Mixing one country's spice profiles, with another country's methods can create some great stuff. And this was excellent. I don't like deep frying things too much -- it's a bit messy. But this was well worth it.
Man, I'm really digging back in the archives at this point... It looks like almonds on a meuniere fish. Looks pretty tasty, too. The file name said "Spicy fish fillets" but I have no idea what was used to make it spicy -- garlic and cayenne, possibly.
Not a very pretty plate, I admit. I tried fancying up the rice with some celery and paprika, and tried peeling the cucumbers in clever ways -- but yeah, it doesn't look like much. But hey, it tasted good -- salmon almost always does.
Colcannon is another of those mashed tater dishes -- except, unlike the Dutch Hutspot, this is a main course. It traditionally includes kale, but is made with other leafy greens too, as well as leeks and onions -- and ham. In this case, I went with cabbage, onions, and bacon -- and some parsley. I know it's an awful mess, but it really was damned tasty...
The pork was just too thin, and ended up curling up on itself when I sautéed it. So that doesn't look too good. Also, I've got protein and starch, but no veggies. But obviously, the star is the sauce. What happened? The sauce required sherry, and I had none. In fact, it had been so long since I'd used sherry that I'd completely forgotten that it generally tends to be clear in color -- or at least closer to white wine, than red. For some reason, I though sherry was red. So I used some red wine instead, leaving me with this strangely colored sauce...
Okay, I know the image is way out of focus, but hey -- I thought it looked artistic... My vindaloo is at the top, and at bottom of the plate is some okra from from a local hole-in-the-wall Indian joint (as is the naan). The oil and grease is from the okra, not my vindaloo. Sometimes, Indian restaurants use a helluva lot of oil...
I try to only make leftovers that I know will be good -- or at least can be used for new dishes. In this case, I'm a little confused -- I can understand the hutspot cake, but chicken cake? I have no idea where that came from. But I have a vague memory that it did taste good.
