spicy

Faux Chicken Biryani


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It looks like biryani.
It tastes like biryani.
It smells like biryani.
Alas, it’s not biryani.
As usual when I cook for Bella and myself, a few days ago I cooked too much jasmin rice. The next day, my usual train of thought at first led me to either one of two leftover dishes – fried rice or congee. But I did not really feel like either one of those, so my next choice was this very easy to prepare “faux biryani”.
While a “real biryani is easy enough to prepare, this one was even easier and of course, with the pre-cooked rice at hand, this was the perfect way to utilize the rice and at the same time get a dish that is wonderful, flavorful and beautiful. Naturally, the texture of the rice was different from the real deal, (not inferior, just different), but nevertheless, the dish was a great success, fully enjoyed by Bella and myself 🙂
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Bon Appétit !   Life is Good !
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P.S.
Usually, one would steep the saffron in ghee, but because of the relatively high-fat content of the chicken skin which will render into the dish, I replaced the ghee with milk.
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Faux Chicken Biryani

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Faux Chicken Biryani

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Faux Chicken Biryani

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Faux Chicken Biryani

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Preparation :
To read instructions, hover over pictures
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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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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
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Bon Appétit !   Life is Good !
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
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Best ! Ribs ! Ever !

Best ! Ribs ! Ever !

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Here is a rib recipe that will take your Memorial Day BBQ (or any other BBQ day) to the highest level 🙂
While the marinade consists of a whole bunch of ingredients, there is nothing exotic or unusual about them and most of us who like to cook have these sauces/seasonings already in their cupboard. If not, just buy small amounts so you have no waste.
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Bon Appétit !   Life is Good !
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P.S.
If you like to cook the ribs outside on the grill, follow the same procedure as outlined below, but once they are tender from cooking them sealed in the pan on the grill, remove them from the braising pan and cook them on both sides on a very low-heat grill for another 30 minutes or so, until the ribs have nicely caramelized but are not burned 🙂
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Best ! Ribs ! Ever !

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Best ! Ribs ! Ever !

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Preparation :
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit !   Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
To read instructions, hover over pictures
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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

Before  I started this post today, I googled “Wrap”, to see some comparison to what I had prepared for dinner.
To tell you the truth, almost all of them, especially the ones from food chains, look absolutely gorgeous – well balanced with equal amounts of protein, lettuce and other “Stuff” 🙂
The problem???
Almost all these wraps are very different from the real thing you can purchase in restaurants and deli’s. While there are a few exceptions, most commercial places serve you these monster wraps, huge and beautiful to look at. But upon closer inspection, one finds mostly shredded lettuce and chopped tomatoes, sprinkled sparsely with the other ingredients listed on the menu. Even when there seems to be a lot of the goodies, the maker of the wrap usually places most of the goodies in the very center of the wrap, so when it is cut for presentation, it shows an abundance of it at the displayed center cut, while the rest of the roll contains mostly the cheap shredded lettuce. This would not be such a problem if the prices would not be so outrageous for what is actually being served (mostly lettuce) 😦
Good restaurants are usually an altogether different animal, although many serve you the same “lettuce wrap with a bit of other stuff”.
By now you will know what’s the solution – yep, make your own and pack it with the good stuff ! 🙂
Here we go:
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Bon Appétit !   Life is Good !
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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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Spinach Wrap With Smoked Spicy Sausage, Coleslaw And Black Beans

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

 

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Easy, peasy, but soooo delicious 🙂
When you don’t feel like spending lots of time in the kitchen, but you want to have a great, hot meal just the same, these beautiful, juicy, spicy and wonderful delicious babies can come to the rescue.
5 minutes prep time (max), 45 minutes total time, – voilà !
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Bon Appétit !   Life is Good !
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” Hot Legs “

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” Hot Legs “

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” Hot Legs “

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” Hot Legs “

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Preparation :
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette


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Fresh grilled tuna steak might seem a tad old-fashioned these day’s, but when it is so yummy, who cares ? 🙂
This dish, and the memories it evoked, mentally transported me back to the shores of the Mediterranean, where this would be a traditional, light lunch – a few, simple but fresh and fragrantly seasoned ingredients, enjoyed with good company and a few glasses of wine, then, a short Siesta and on to a wild night about town 🙂
Well, in my case it was iced tea instead of wine, then a walk with Bella instead of a siesta and afterward a good movie instead of a wild night about town. 🙂
But, nevertheless, great food and a wonderfully relaxing evening.
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Bon Appétit !   Life is Good !
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Mediterranean Fish Seasoning:

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

Mix ingredients well. This mix seasons 4 to 6 steaks.
Brush tuna with olive oil, season liberally with the spice mix, grill until temperature reaches your preference.
Saute confit and black olives in EVO, add to steak.
Serve with a salad of your choice.
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Click here for  Garlic Confit  on  ChefsOpinion
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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Grilled Tuna Steak, Garlic Confit With Black Olives And Greens In Raspberry Vinaigrette

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Shrimp And Black Beans Taco Bowl

Shrimp And Black Beans Taco Bowl

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I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
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Bon Appétit !   Life is Good !
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Shrimp And Black Beans Taco Bowl

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ready to go……………serves 2

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Preparation :
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Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
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Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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