india

Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

>

No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Liver  on  ChefsOpinion
>
>

P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
>
>
>

Chicken Liver Mousse

>

Chicken Liver Mousse

>

Chicken Liver Mousse

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

 

 

>
.
>
>

Advertisements

The Ultimate (Faux) Tandoori Chicken

>
>

Tandoori Chicken cooking in a Tandoor


>
Excerpt from Wiki:
.
” Tandoori
chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Malaysia, Singapore, Indonesia and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.[5] It is traditionally cooked at high temperatures in a tandoor (clay oven).

>
Excerpt from a previous post  on  ChefsOpinion:
.
” Some  of my favorite food-memories are from my time living in Karachi, Pakistan, were my wife Maria and I had many wonderful dinners at the rooftop restaurant of our hotel, the ” Avari Towers, Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
At the time, the roof top was a very exclusive, local-fare only, restaurant, with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me🙂 .
Anyway, as far as the food was concerned, all the restaurants at the  Avari Towers  were in my opinion by far the best and safest places to enjoy a meal in all of  Karachi  and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me.
So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. ”
Although I don’t have access to a tandoor, this is as close as you can get to the real thing. “Faux”, maybe – but super delicious, definitely 🙂
>
مزےکری  !   maze karein   !   زندگی اچھی ہے  !   

>
>
P.S.
Usually tandoori chicken is cut into cubes and threaded on skewers before cooking. However, sometimes whole or split chicken are cooked, hanging on hooks and wires in the center of the tandoor.
>
>
>

8

The Ultimate (Faux) Tandoori Chicken

>

The Ultimate (Faux) Tandoori Chicken

The Ultimate (Faux) Tandoori Chicken

>

let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 - 6

let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

>
>
>

 

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

>
>
>


>
>
>
>

 

The Bollywood

>
>
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” 🙂
>
Bon Appetit !   Life is Good !
>
>

naan, tandoori chicken, tomato/cucumber/yogurt salad

naan, tandoori chicken, tomato/cucumber/yogurt salad

>

naan, tandoori chicken, tomato/cucumber/yogurt salad

naan, tandoori chicken, tomato/cucumber/yogurt salad

>

The Bollywood

The Bollywood

>

The Bollywood

The Bollywood

>
>
>
.
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>
>

The Well Travelled Hot Dog



Tonight’s  hot dog took a long, imaginary jouney from being a simple German veal bratwurst (kalbsbratwurst to “The Well Travelled Hot Dog”.
Born in Germany, it went to  France where it was joined by garlic aioli. On to Mexico for some ensalada de repollo con chipotle and from there to India to pick up freshly baked naan. From there to it’s final stop in the USA, where it became “The Well Travelled Hot Dog” 🙂

Bon Appetit !   Life is Good !

For  Garlic Aioli  recipe click here

For  Chipotle Coleslaw recipe click here

For  Naan  recipe click here

For more about  German Bratwurst  click here

The Well Travelled  Hot Dog & Chipotle Cole Slaw

The Well Travelled Hot Dog & Chipotle Cole Slaw

The Well Travelled  Hot Dog

The Well Travelled Hot Dog



PREPARATION :

saute bratwurst

saute bratwurst

prepare chipotle cole slaw

prepare chipotle cole slaw

chipotle cole slaw

chipotle cole slaw

top naan with bratwurst

top naan with bratwurst

add cole slaw, sprinkle with pickled jalapenos, drizzle with garlic aioli

add cole slaw, drizzle with garlic aioli, sprinkle with pickled jalapenos

The Well Travelled  Hot Dog & Chipotle Cole Slaw

The Well Travelled Hot Dog & Chipotle Cole Slaw

The Well Travelled  Hot Dog

The Well Travelled Hot Dog

The Well Travelled  Hot Dog

The Well Travelled Hot Dog

The Well Travelled  Hot Dog

The Well Travelled Hot Dog



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





National Flags Made Of Food

*
*
As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag. 

Wow !
Such a simple, logic idea that has taken so long for somebody to visualize and promote. I stumbled across this by chance and was amazed that it did not get more attention world-wide, considering that everybody and their dog is now into creative food presentation and expressing themself through food. I hope that I can inspire to follow suit and that I can get many submissions from my readers with their own creation of a country flag of their choice. If there are more than one of the same country, we will vote which one to publish. If you’d like to submit, please use a white background and a similar rectangular plate as in the originals.

Life is Good !  Let’s do this ! 🙂

Should your your picture appear here, you will of course get the proper credits !

Below find the originals pictures and on the bottom of the page the appropriate credits.
>

Thailand -  sweet chilli sauce, shredded coconut and blue swimmer crab

Thailand –
sweet chilli sauce, shredded coconut and blue swimmer crab

>

South Korea -  kimbap and sauces

South Korea –
kimbap and sauces

>

Vietnam -  rambutan, lychee and starfruit

Vietnam –
rambutan, lychee and starfruit

>

United States -  hot dogs, ketchup and mustard

United States –
hot dogs, ketchup and mustard

>

United Kingdom -  scone, cream and jams

United Kingdom –
scone, cream and jams

>

Turkey -  Turkish Delight

Turkey –
Turkish Delight

>

Switzerland -  charcuteries and swiss cheese

Switzerland –
charcuteries and swiss cheese

>

Spain -  chorizo and rice

Spain –
chorizo and rice

>

Japan -  tuna and rice

Japan –
tuna and rice

>

Lebanon -  tomatoes, pita bread and parsley

Lebanon –
tomatoes, pita bread and parsley

>

Indonesia -  spicy curries and rice

Indonesia –
spicy curries and rice

>

India -  curry chicken, rice, cheera thoran and papadum wafer

India –
curry chicken, rice, cheera thoran and papadum wafer

>

Greece -  olives and feta cheese

Greece –
olives and feta cheese

>

France -  blue cheese, brie cheese and grapes

France –
blue cheese, brie cheese and grapes

>

China -  dragon fruit and star fruit

China –
dragon fruit and star fruit

>

Brazil -  banana leaf, limes, pineapple and passion fruit

Brazil –
banana leaf, limes, pineapple and passion fruit

>

Australia -  meat pie and sauce

Australia –
meat pie and sauce

>

Credits
Client: Sydney International Food Festival
Advertising Agency: WHYBIN\TBWA, Sydney, Australia
Executive Creative Director: Garry Horner
Creative Director: Matt Kemsley
Art Director: Miles Jeffreys
Copywriter: Tammy Keegan
Photographer: Natalie Boog
Retoucher: Nick Mueller
Food Stylist: Trish Heagerty
via   twistedsifter.com
>
>
>
>
>

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

>
>
While  I was preparing tonight’s pratas (parathas, roti canai), my cravings for the final dish became so strong that I did not even bother to decorate the food a bit.
I just could not wait to dig in, as I remembered with great affection the tasty roti’s I had in India, Pakistan, Singapore, Malaysia, Indonesia and the Caribbean (mostly Jamaica, sorry Trinidad) 🙂
The accompanying salad of langustinos and eggs in curry mayonnaise might not sound very exotic, but it is definitely something you could find in any of the less traditional restaurant’s in Singapore or Kuala Lumpur, where fusion cuisine has become part of the daily culinary life.


Bon Appetit !   Life is Good !

 

Click for Roti recipe here
>

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

<

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
>
>
>
>

 

“Mulligatawny”


>
>
Today’s dinner.

Made a video of it, not realising that my new camera only tapes for ten minutes at a time.
So, one minute before the end, the camera shut off and did not record the finish and presentation.
Shucks 🙂
>
>

<
<
<
<