Jalapeño

Cauliflower Salad “Madras”

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Before anybody get’s their knickers in a twist about “real” Curries, let me explain something.
Many years ago, whenever we used commercially available, pre-mixed curry powder in Europe, more often than not, the name of the dish included the moniker “Madras”. This made it clear to everyone and all that the dish contained stock, curry powder, cream, some fruit, and flour. There were also salads and cold appetizers using curry powder, which mostly also used to end up being called “Madras”.
Almost nobody had ever tasted a real curry, much less cooked one, so the “classique” French way of preparing “curry sauce”, (sauce au curry à l’indienne) was usually utilized.
Hence – “Madras” or Indian Style. 🙂

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Bon Appétit ! Life is Good !
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Click here to read about Commercial Curry Powder on ChefsOpinion
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Click here to learn how to cook Authentic” Curry Sauce on ChefsOpinion
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Click here to see more “Curry” on ChefsOpinion
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Cauliflower Salad “Madras”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cook, shock and drain a whole head of cauliflower in lightly salted water until cooked through but still holds it shape

: rest the cauliflower on absorbent paper until dry, about 15 minutes

: prepare a vinaigrette by mixing 1/3 cup rice vinegar, 2/3 cup vegetable oil, 2 tblsp diced cucumber, 2 tblsp diced, seeded tomatoes, 1/2 diced white onion, 3 stalk sliced scallions, 1/2 tsp garlic paste, 1 tsp chopped cilantro and kosher salt and cayenne pepper to taste

: divide the cauliflower into rosettes, add to the vinaigrette, marinade overnight

: marinade overnight

: blend together 1 cup heavy cream, 1 tsp curry powder, 1 tsp garam masala, 1/2 tsp kosher salt and 1 tsp turmeric, whisk until slightly thickened

: curry cream

: place the cauliflower onto a serving dish

: sprinkle with 12 ea small basil leaves, 2 ea finely sliced jalapenos, put the curry sauce in dollops over the dish; serves 2 main course or 6 appetizer

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

: Cauliflower Salad “Madras”

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salads on ChefsOpinion
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Click here for more Shrimp on ChefsOpinion
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: shrimp, cucumbers, tomatoes, romaine lettuce, hard-boiled eggs

: for the dressing, mix mayo, greek yogurt, honey, kosher salt, cayenne pepper and chopped cilantro

: add dressing to other salad-ingredients, mix carefully

: slice sour dough/jalapeno bread thinly, brush with garlic paste, grill an both sides

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

: Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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” Conchiglioni, Portabellas, Peppers & Jalapenos “

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Talk about a satisfying dish that leaves nothing to be desired.
While spicy and alive on the taste buds, the jalapenos,
garlic and chilis were just the right amount , not overbearing, but noticeable.
All in all a successful, easy, quick dish, vulgar because of the heat,
elegant and earthy because of the portabella’s.

(Sound’s like the description of someone on a dating service 🙂
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Ingredient‘s :

Giant pasta shells, cooked al dente, some of the cooking liquid reseved
Portabella mushrooms, sliced
Red peppers, sliced
Yellow peppers, sliced
Jalapenos, sliced (lot’s of them)
Red peppers, sliced
Garlic, paste
Italian parsley, chopped
Pecorino romano, grated
Salt, to taste
Cayenne pepper, to taste
Butter, to saute

Method :

Saute all vegetables, add pasta, half of the grated cheese, some whole butter and a bit of the cooking liquid. Mix well until a sauce forms from the starch of the pasta, butter, cheese and cooking liquid. Once the sauce lightly coats the pasta, plate and sprinkle with the other half of the cheese and the parsley.
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