cumin

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more  cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Bon Appétit !   Life is Good !
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Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
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Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bella’s Fault ! (“Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold”)

Greek Lamb Sandwich

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So  today, at around noon, I seasoned and seared this wonderful boneless leg of lamb I bought earlier, then put it in the oven to roast it slowly until rare, let it rest a bit, then serve with a nice salad for a great lunch.
Well, THAT did not happen ! 😦
As soon as I’d put the meat in the oven, Bella insisted that we go for a walk. I thought to myself ok, just around the corner, then back to take care of lunch.
But, as soon as we started our walk, she pulled me towards the park by the lake and I forgot all about the lamb in the oven. Needless to say, when we got back 1.5 hours later, the meat was well done. After kicking myself (mentally), I cut the leg into smaller, flat pieces, wrapped them in alu-foil and put it back into the oven at 375F for another 2,5 hours, at which point the meat was very tender and almost falling apart. I let it cool off a bit, then pulled it into fine shreds with two forks, seasoned it with olive oil, kosher salt, cumin, cayenne, oregano and voilà – the perfect topping for a Greek sandwich.
When I was an apprentice, my chef, Herr Mueller, used to say about cooking:
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” Any Cook Can Turn Gold Into Crap, But Only A Good Cook Can Turn Crap Into Gold. “
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And there you have it ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Lamb  on  ChefsOpinion
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Greek Lamb Sandwich

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Greek Lamb Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Curried Garbanzo And Potato Wrap With Raita

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Curried  garbanzos (chickpeas) are one of my favorite snacks. They are quick and easy to prepare and their heat (add as much chile flakes or cayenne pepper as you can handle) makes for a great snack when boring pretzels just won’t do.
Today I prepared one of the hybrids of curried garbanzos I make on hot days – curried garbanzo salad, this time wrapped in sun dried tomato wraps.
As a general rule, when preparing curried garbanzos to be served hot, I add more ghee, about 4 tblsp for 16 oz of garbanzos. If serving as a cold (room temperature) salad, I reduce the amount of ghee by 3 tblsp and replace with that 2 tblsp mayo and 1 tblsp ketchup.
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Bon Appétit !   Life is Good !
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Click here for more Garbanzos (Chickpeas)  on  ChefsOpinion
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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wrap With Raita

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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wrap With Raita

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Curried Garbanzo And Potato Wraps With Raita

Curried Garbanzo And Potato Wraps With Raita

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Red Lentil Soup With Smoked Turkey Leg

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It’s  getting cooler at night lately, so hot soup is again welcome, especially when eaten al fresco. This soup took about two and a half hours to cook from beginning to end, but the actual prep-time was only a few minutes, which makes it a perfect dish when you don’t feel like getting too involved with heavy prep-work, but still want to have a satisfying meal 🙂
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Bon Appetit !   Life is Good !
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P.S.
If you want your lentils with more texture, cook the turkey leg first in lightly salted water, then cook the lentils with the resulting stock until just done.
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Red Lentil Soup With Smoked Turkey Leg

Red Lentil Soup With Smoked Turkey Leg

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Red Lentil Soup With Smoked Turkey Leg

Red Lentil Soup With Smoked Turkey Leg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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The Bollywood

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During  the year I was living in Karachi, Pakistan, a large part of the TV programming besides the national programming were Indian music shows and Indian movies of the “Bollywood” Variety, which I came to appreciate and like, so much so that I actually miss it sometimes. So, in honor of the great “Bollywood” shows and movies, I name this sandwich “The Bollywood” 🙂
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Bon Appetit !   Life is Good !
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naan, tandoori chicken, tomato/cucumber/yogurt salad

naan, tandoori chicken, tomato/cucumber/yogurt salad

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naan, tandoori chicken, tomato/cucumber/yogurt salad

naan, tandoori chicken, tomato/cucumber/yogurt salad

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The Bollywood

The Bollywood

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The Bollywood

The Bollywood

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Adana Kebab (Kıyma Kebabı) (Turkish Lamb Skewer)

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In  the early seventies I was lucky enough to be visiting Turkey many times ( Istanbul,  Kusadasi  and  Izmir  among other places). At that time, Turkey  still had an oriental mystique to it which was incredibly fascinating and exiting to a young man like me. The sights, smells and noises were so much different from what I was used to – even after all these years, they still linger vividly in my memory
My girlfriend and I almost got stoned by an angry mob one day at the market in Izmir. (They actually threw stones and small rocks at us). We just came from the Caribbean and my girlfriend Edith was wearing the popular outfit of the day – high heels, hot pants and a thin t-shirt without a bra – not a good idea at the time in a mostly Muslim country. Only the quick help and intervention of our taxi driver who came running to rescue us (carefree idiots) prevented great harm or worse.
But beside that particular episode, I only have great memories of Turkey in the seventies. One of the highlights of our stay’s were always the great meals we had in local restaurants. We tried anything we could, from five-star restaurants in five-star hotels in Istanbul to small dives along the beaches and funky eateries in the sea port’s more seedy areas. The food was always great, fresh, spice-laden and exotic (to me at that time, most anything seemed exotic)
I remember  Adana Kebab  to be widely served and today I finally got around to do my own version which turned out pretty spectacular 🙂
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Bon Appetit !   Afiyet Olsun !
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Turkish Adana Kebab

Turkish Adana Kebab

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Turkish Adana Kebab

Turkish Adana Kebab

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Turkish Adana Kebab

Turkish Adana Kebab

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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“Spicy Chicken Fajitas”

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Spicy  chicken fajas,
with tortillas, guacamole, vinaigrette dressed lettuce, sour cream and salsa mexicana. A couple of negra modelo beers. What other meal on a rainy Friday night at home ?
This was most enjoyable to eat and quick to prepare.

Viva Mexico ! 🙂
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Guacamole Recipe Here

"Spicy Chicken Fajas"

“Spicy Chicken Fajas”

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Ingredients :

Chicken,   legs and tights, deboned, sliced,
Onions,   sliced
Scallions,   sliced
Garlic
,   paste
Guajillo pepper,   ground
Cayenne pepper,   (lot’s of it)
Cumin,   ground
Chili powder,
Kosher salt,
Lard,   to saute ( Substitute with other fat if preferred )


Method :

Saute chicken until golden brown, add onions, scallions, garlic paste and seasoning, saute until fragrant. Serving suggestion: See pictures.

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Bon Appetit !   Life is Good !
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Jamaican Black Bean Soup & Flour Dumpling’s ( A “Light” Saturday Lunch )


When  I encountered  Jamaican  dumplings   for the first time in the early seventies,  I would never have imagined that I will ever like them, having been raised with southern german-style dumplings, which are very light and airy (if done correctly).
So when I saw these tough little dumplings, (resembling in shape Schwaebische Bubespitzle), I was skeptical, to say the least. But, while living in Jamaica in the eighties, I have come to love these  Jamaican dumplings, but again – in order to be appreciated, they must be properly prepared, simmering for a long time in a flavorful stock, stew or soup .
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Irie, Mon 🙂
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Jamaican Black Bean Soup & Dumplings

Jamaican Black Bean Soup & Dumplings



Ingredients :

Stock of your preference, veal, chicken, beef, pork, vegetable
Black beans,   soaked overnight
Onions,   diced
Celery,    diced
Bacon,   diced  (substitute with salt pork if preferred)
Garlic,   paste
Spicy sausage,   pork, veal or beef
Assorted chilis,   select according to your preferred heat level
Tomatoes,  diced
Cumin,
Kosher salt,
Black pepper,   freshly ground
Cilantro,   coarsely chopped
Goose fat,    rendered  (use your favorite fat, canola oil, olive oil, butter, duck fat, goose fat, etc)

Method :

Saute bacon in fat until rendered, add onions, garlic, celery, chilis and sausage and saute until fragrant, add tomatoes, stock and beans. Season lightly with cumin, salt and pepper and simmer until the beans are “waxy”. Adjust seasoning if necessary. To serve, place soup into serving bowl, top with dumplings and sprinkle generously with cilantro .

Dumplings :

Mix flour, water and salt into a smooth dough, roll small pieces into finger shaped noodles and simmer in stock until cooked through. ( Usually like o cook them straight in the soup, but for a nicer presentation I cooked them separate this time for better pictures 🙂

Bon Appetit !   Irie !




Pollo Al Mojo & Moros Y Cristianos

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Cuban  Style Mojo Chicken with rice and beans and lettuce /avocado salad in honey & lime vinaigrette
Here is a dish which is very popular in Cuba and because of that, it is popular here in  Miami as well  🙂
It is prepared in many different variations,  since each region, family and restaurant have their very own special recipe for  “Mojo

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Pollo Al Mojo & Moros Y Cristianos

Pollo Al Mojo & Moros Y Cristianos


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Ingredient’s :

2 teaspoons cumin seed
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
3/4 cup olive oil
3 tablespoons sour orange juice
3 tablespoons fresh lime juice
6 chicken legs
kosher salt to taste

Method :

Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Add chicken to marinade; turn to coat. Cover chicken and refrigerate over night.
Put chicken on a baking rack an roast until internal temperature has reached 160 F, all the while basting with the marinade. When done, remove from oven, let rest for 15 minutes. Carry-over heat will take the temperature to a safe 165 F, while leaving the chicken very moist and tender. Serve with avocado and lettuce salad and  “Moros & Cristianos“.
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Bon Provecho !   Life is Good !
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Spicy Coconut Soup With Chicken, Rice & Vegetables

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Yesterday  evening I was going to make an authentic Thai or Indian dish,
but then I realized that I did not have some of the ingredients I needed in
my cupboard, so I came up with this beauty.  While it is not authentic Thai
nor Indian, Malay, Indonesian, etc, etc, I can proudly inform you that is
100% authentic  ” Hans “.
I could not have eaten better last night, so it goes to show once more that
love for food and cooking, a bit of imagination and a little bit of skill’s can
many times replace the biggest, best, most expensive recipe book    🙂
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Ingredients :

Chicken,  your choice of cut or boneless
Broccoli rabe,  blanched
Grape tomato,  whole
Green peas,  blanched
Corn,  blanched
Mini peppers,  finely sliced
Scotch bonnet,  seeds removed, finely sliced
Ginger,  grated
Garlic,  paste
Sweet chili sauce,
Coconut milk,
Limes,  juiced
Cumin,  ground
Fish sauce,
Curry powder,
Kosher salt,
Cilantro,  coarsely chopped
Peanut oil,  to saute

Method :

Saute garlic and ginger until fragrant, add curry and cumin, deglaze with sherry.
Add chicken, salt and  and stock and simmer until chicken is tender but not
overcooked – (please,  no “falling of the bone”  here). When chicken is almost done,
stir in coconut milk. Slowly simmer for another five minutes., Add all vegetables,
seasoning and lime juice  and let it all heat through.
To serve, sprinkle with cilantro and accompany with basmati rice.
To eat, mix rice into soup, small amounts at a time.

Bon Appetit!   Life is Good !
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