Posts Tagged GINGER
I made this the other night for a potluck Indian feast at a friend’s house. It was outstanding, I must say. However, biryani is not only considered an Indian dish, but also a Pakistani dish. Unlike Paella, you want to use a long-grained rice for this dish. Basmati rice is absolutely perfect for biryani.
This dish also makes use of one of the greatest spices on the planet: Cardamom. It may well be expensive, but it’s lends an amazingly aromatic flavor to this dish. I used both pods and ground Cardamom for mine.
3 lbs boneless, skinless thighs, cut into bite-sized chunks
4 tbsp canola oil; plus an additional 2 tbsp canola oil
6 small potatoes, cut in half
2 large onions, chopped
1 large onion, diced
2 cloves minced garlic
1 tbsp ginger paste
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp chili powder
1 2-inch cinnamon stick
1 tsp ground cinnamon
2 tbsp chopped fresh mint leaves
2 tsp ground turmeric
1 tbsp cumin
1/2 tsp ground black pepper
2 tsp red pepper flakes (optional; but not really if you like a little heat)
1.5 tsp salt
1 15-oz can diced tomatoes
2 tbsp plain Greek yogurt
5 Cardamom pods
1 tsp ground Cardamom
1 pinch Saffron
16 oz Basmati rice
4 cups low-sodium chicken stock
Heat 2 tbsp oil in a large skilled. Add the potatoes and fry until browned. Remove to paper towels and reserve.
Add 2 more tbsp oil to the skillet and fry the 2 finely chopped onions, garlic, and the ginger paste until the onions are soft and golden. Add the chili powder, pepper, red pepper flakes, turmeric, cumin, salt and the tomatoes. Cook, stirring continuously, for about 5 minutes. Add the yogurt, mint, cardamom pods and ground cinnamon. Cover the skillet and cook over low heat until the tomatoes become pulpy. Add a bit of chicken broth or water if the mixture becomes too dry and begins to stick to the pan.
Once the mixture becomes thick and smooth, add the chicken and stir well to coat evenly. Cover and cook over very low heat for about 45 minutes, or until the chicken becomes very tender. The mixture should be fairly thick once the chicken is done. If your mixture looks to runny, remove the cover and cook for several minutes to reduce the mixture.
While your chicken is cooking, wash the rice well and allow it to drain in a colander for about 30 minutes.
In another large skillet, heat the additional 2 tbsp canola oil and fry the single diced onion until it is golden. Add the saffron, ground cardamom, cinnamon stick, ground ginger, ground cloves and rice. Stir continuously until the rice is coated with the spices.
In a medium-sized pot, heat the 4 cups of chicken stock. When the stock is hot, pour it over the rice and stir it well. Add the chicken mixture from the other skillet, as well as the reserved potatoes. Stir everything together gently, and bring it to a boil. Cover the skillet tightly, turn the heat down low and cook for about 20 minutes. Do not life the lid or stir while cooking.
Spoon the biryani onto a warm serving dish, remove the cinnamon stick, and you’re ready to feast!
I’d have to say that soy sauce (or Tamari) is one of those ingredients you should never be without. However, this recipe calls for Indonesian soy sauce, or Ketjap Manis, which is slightly sweeter and thicker than traditional soy sauce. It’s difficult, if not impossible, to buy this at your local grocer. You would definitely have to go to an Asian market to buy it. Or you could make your own without much effort. Therefore, I’ve included a recipe for this delectable little condiment at the bottom of this recipe.
I love Asian food. They say that the Chinese invented noodles and the Italians perfected it. I think that’s a perfectly legitimate claim. But Asian food is so much more than Chinese and Japanese. Indonesian and Vietnamese food is amazing. So are these wings.
2.5 lbs party wings (these are wings that have already been trimmed and separated)
1 cup Ketjap Manis (recipe follows)
2 tbsp Sambal Oelek
2 tbsp minced garlic
1/2 cup rice wine vinegar (seasoned or unseasoned is fine)
2 tbsp ginger paste
Sea salt and fresh-ground black pepper to taste
1/4 cup lime juice
Chopped scallions or chives (for garnish)
The first order of business is to make the marinade, so this is a simple recipe because it requires you to mix all the ingredients together (except the salt and pepper). Whisk to make sure everything is thoroughly combined.
Put the wings in a resealable plastic bag along with the concoction, and marinate overnight. I like to use a toothpick on the wings and poke holes in them prior to marinating. This helps to infuse the wings with the sauce.
When you are ready to cook the wings, preheat your oven to 400 degrees. Place the wings in a single layer in a long baking pan. Pour in the marinade. Season with salt (lightly) and fresh-ground pepper. Cook for about 30 minutes, turning at least once to cook on both sides. Prior to removing the wings, turn them again and put the oven on “broil” for about 5 minutes.
Remember to put on the hood of your stove and open a window as you might generate a little smoke.
Remove the wings to a serving tray and get ready to feast. Garnish with chopped scallions or chives. These are delicious!
How to Make Ketjap Manis
Ingredients for Ketjap Manis
1 cup packed dark brown sugar
1 cup water
1 cup dark soy sauce
7 tbsp dark (blackstrap) molasses
1 tsp ginger paste
1/2 tsp ground coriander
1/2 tsp fresh-ground black pepper
Combine the dark brown sugar and water in a saucepan. Bring to a simmer over medium heat until all the sugar dissolves.
Then, increase the heat to high and cook until the syrup begins to thicken. This takes about 5 minutes.
Reduce the heat to low and add the rest of the ingredients. Simmer for 3-5 minutes.
Remove from heat and allow to cool. This can be stored for 2-3 months (covered) in your refrigerator.
This is one of those appetizer plates that could easily turn into a meal if you let it. It’s spectacular when you’re too damned lazy to cook, or when you’re watching the Red Sox march to the World Series (which they are this year), or when you’re watching the latest episode of The Walking Dead.
It’s fairly simple to assemble. You do not need to smoke your own salmon. Smoked sockeye salmon is readily available (and sliced perfectly for this dish) at your local supermarket. Everything else you need for this, in my opinion, is stuff a well-stocked kitchen should have.
Serve it with your favorite wine. People will tell you that it should be a white wine, but what if you don’t really like white wine? I hate food and drink rules, frankly. Drink whatever the hell wine you want.
For serving, you need a long platter. I still have the one that my mother used when we were kids.
1 pkg of smoked sockeye salmon
4 tbsp capers
Lemon juice (for drizzling)
Extra-virgin olive oil (for drizzling)
2-3 tbsp freeze-dried dill (Litehouse makes a great product)
Bunch of asparagus, blanched
Kosher salt and fresh-ground pepper (to taste)
This is mostly an assembly project, folks. However, the first thing you need to do is trim off the hard (whiter) ends of the asparagus and discard them. Bring a pan of water to a rolling boil, place the asparagus in and just blanch them until they are tender enough to eat. Don’t allow them to become limp. Drain the asparagus and run it under very cold water. Set aside.
Line the long serving plate with a layer of baby arugula, one of the eight wonders of the foodie world.
The smoked salmon is generally layered in the package in stages. You want to spread them out a bit more, but leave them in layers, so that all of the slices can benefit for the olive oil and lemon drizzle. Place them atop the arugula on the long serving plate. Then, place the blanched asparagus along the sides.
Drizzle everything with extra-virgin olive oil and lemon juice, and salt and pepper (to taste). Sprinkle dill on top and add the capers. Remember to drizzle and sprinkle the asparagus as well.
I recommend serving this with Triscuits, and I prefer the olive oil and cracked pepper Triscuits. Simple and delicious.
Remember that this recipe is simple to double up on as well.
Here’s another of those great Indian recipes. I love this stuff. When I was a kid, my family ate lentils all the time. I used to turn my nose up at lentils because I had no idea what they were or how good they truly are. To top it all off, they’re also really good for you.
Well, lentils are the main ingredient in this great dish, and it doesn’t matter what lentils you use…orange, red, green…whatever. Dahl can be used as a side dish as part of an Indian feast, or you can eat it with Pappadum or white rice. By the way, Patak makes a great cook-to-eat Pappadum that you can fry up yourself.
16 oz lentils
8 tbsp Canola oil
3/4 cup chopped tomatoes
1.5 cups chopped onion
3 Jalapeno peppers, seeded and chopped
3 tbsp minced garlic
1 tbsp cumin
2 tbsp garam masala
1 tsp cardamom
1.5 tbsp curry powder (Madras, red or hot)
1 tbsp salt
1 tsp ground black pepper
1 tbsp sugar
2 tbsp ginger paste
1 tbsp unseasoned rice vinegar
1 tbsp turmeric
8 cups low-sodium chicken stock
In a large pot, heat the oil. Then, add the onions and cook until they are translucent. Do not brown.
Then, add the lentils, Jalapenos, garlic, cumin, garam masala, cardamom, salt, black pepper, sugar, ginger paste, curry powder, and turmeric. Cook for about 2 minutes until the herbs and spices meld together. Add the chopped tomatoes, and deglaze the pan with the rice vinegar.
Add the chicken stock and bring to a boil. Lower the heat to simmer, and cook until the lentils become tender (about 20-30 minutes), stirring occasionally.
Taste the Dal and adjust the seasonings if need be.
This is a tremendously flavorful falling-off-the-bone dish. This recipe was contributed by my partner-in-crime, the charming Bill McKenzie, who is teaming up with me so we can take this blog to the next level.
For this recipe you’ll need a Dutch oven because this masterpiece starts on the stove top and finishes up in the oven.
1.5 lbs beef short ribs
1 cup soy sauce
1/2 cup Sake
1/4 cup Mirin
1/4 cup sesame oil
1 tbsp ginger paste (or minced fresh ginger)
1/4 cup sesame seeds
1 tsp sea salt
2 tsp red pepper flakes
2 tsp coarse ground black pepper
4 scallions, greens and white separated and cut into 1/4 inch pieces
12 cloves garlic
2 cups low-sodium beef stock
Preheat oven to 350 degrees. Drizzle canola oil on the bottom of the Dutch oven. Sprinkle the beef short ribs with sea salt, black pepper and red pepper flakes. Brown the ribs in the Dutch oven on the top of the stove.
Once browned, add the rest of the ingredients, with the exception of the scallion greens and sesame seeds. Cover the Dutch oven and bring everything to a boil, then transfer to the oven. Bake for 1.5 to 2 hours.
Place in a serving dish over white rice. Sprinkle sesame seeds and scallion greens on top.