sprinkle

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

The Bollywood

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

: marinade boneless chicken tighs overnight in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt

: bake chicken on a rack at 425F until cooked through (165F in the center on the bone)

: meanwhile, make a salad with halved grapetomatoes, diced seeded cucumbers, diced chillies, chopped parsley, garlic paste, yogurt, kosher salt and cayenne pepper

: toast naan, brush with butter or ghee, sprinkle with kosher salt

: 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

>
>
>
>
>
>
>

Adana Kebab (Kıyma Kebabı) (Turkish Lamb Skewer)

>
>
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 🙂
>
Bon Appetit ! Afiyet Olsun !
>
>

Turkish Adana Kebab

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

: season ground lamb with sumac, cinnamon, cumin, paprika, grd coriander seeds, oregano, chili flakes, chopped onions, garlic paste, kosher salt, mix well, form into 8 oz balls, thread around skewers, grill until medium

: serve with flatbread, olives, pickled chilies, sun dried tomatoes, yogurt, hummus, onions, tomatoes, avocado, drizzle all with extra virgin olive oil, sprinkle with black pepper and chopped cilantro

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

: Turkish Adana Kebab

>
>
>
>
>
>

BREAKFAST OF CHAMPIONS # 42 – Brandade

>
>
While a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
>
Bon Appetit ! Life is Good !
>
>