What's Cooking?

[rps]

Curried Chicken with Saffon Rice

Nancy taught me the first version of curried chicken that I learned. Her father and mother loved to serve it military style with a row of various condiments such as green onion rings, crushed peanuts, minced egg, diced bananas, and raisins. This version is suitable for those condiments, or you can just enjoy it as is.

Curry Ingredients

1 pound boneless, skinless chicken thighs, cubed

2 cups chicken broth plus extra as needed

1 onion diced fine

3 garlic cloves, minced

2 Tablespoons Madras curry

4 sundried tomatoes, diced small

1 cup evaporated milk

2 Tablespoons Extra Virgin Olive oil

2 Tablespoons flour

1 Tablespoon tomato paste

Salt and Pepper to taste

Curry Method

Place the chicken broth, salt and pepper, and the cubed chicken in a 2 quart sauce pan and cover it. Bring the liquid to the boil and turn off the heat. Leave covered and allow the chicken to finish cooking undisturbed.

Place the oil in a large saute pan and add the onions and the sundried tomato. Over medium heat, saute until the onions begin to soften. Add the garlic and the curry. Cook for 1 minute. Lower the heat to medium low and add the flour. Cook for three more minutes. Add the tomato paste and stir to combine. Remove the roue and vegetables from the heat and dran the chicken broth off of the chicken into the curry pan. Whisk to combine and put back on the heat. Continue to cook until the sauce begins to thicken. Add the evaporated milk and bring the sauce to the boil. Adjust the sauce thickness with broth/evaporated milk/tomato juice as needed. Add the chicken back into the sauce to reheat (about 2 minutes). Ladle the chicken and sauce into shallow bowls and serve the Sesame and Saffron Rice in a mound in the middle of the curry.

[ness]

Well, I had a pretty big bag of spinach and a few scallions from the CSA, so I cooked up an old favorite from my wife's Grandma Vi. She introduced me to a whole lot of good, simple food in the years I was lucky enough to know her. (And, a lot of other good stuff too -- like forgiveness and grace.)

I present, Wilted Spinach:

Fry a couple pieces of bacon, remove from pot. Add spinach and onions and cook until it wilts down to about nothing. Add bacon back in and season with salt and pepper. I like it with a healthy shot of malt vinegar.

[Chief Grey Bear]

BH, you garden but you don't have CHICKENS ?

You need some dang yard birds !

I've got both and I'm here to tell you they don't mix!

[tho1mas]

Add some green onions & honey to that wilted lettuce. Need to make a big batch because it will go fast.

[rps]

Nancy and I raided the farmers market today. Strawberries, spinach, arugula, turnips, purple spring onions, and two types of lettuce. BIG salad tonight and a berries dessert. To go with it I crumbled some left over biscuits, added some of the onion tops, an egg, a little butter, a bit of fresh lemon juice, salt, pepper, dry mustard, and Old Bay. Of course crab went in there as well.

[Terrierman]

I've got both and I'm here to tell you they don't mix!

Lovey just about killed our rooster last night for scratching around in her grandkids pumpkin patch.

[Chief Grey Bear]

Them Sumbitches!

Did I mention how they love maters and cucumbers!

God forbid you put some straw down!

[ness]

I love shellfish and seafood. I had some frozen scallops, so I made one of my favorites -- Scallops Newberg. Sauté scallops, set aside. Add sherry and reduce; add in cream, bring up to nearly a boil. Add in egg yolks and whisk on low heat to get them cooked without scrambling. Add back in scallops and bring to temp. Serve over buttered toast. This one sounds pretty fancy, but it's really pretty basic and easy to do. The sauce is phenomenal.

[Terrierman]

I love shellfish and seafood. I had some frozen scallops, so I made one of my favorites -- Scallops Newberg. Sauté scallops, set aside. Add sherry and reduce; add in cream, bring up to nearly a boil. Add in egg yolks and whisk on low heat to get them cooked without scrambling. Add back in scallops and bring to temp. Serve over buttered toast. This one sounds pretty fancy, but it's really pretty basic and easy to do. The sauce is phenomenal.

Wonder Bread toast I presume.

Man, that looks really good!

[BilletHead]

Good grief,

I don't care what you say we have some good chiefs on here. Like I said before I put on a couple of pounds each time I look here. Good going you all!

My installment for the day is kind of based on this. http://chiwulff.com/2015/05/08/chi-wulffs-friday-feast-8-may-cinco-de-mayo-carne-adobada/ We did not have the exact ingredients so we winged it

used some of the peppers from the garden last year I smoked and froze plus a can of chipotle peppers in adobo sauce. This was the only deviation from the marinade called for. So here it is ready to blend,

For meat we choose a deer roast. Sliced it in half to thin it up,

Then it was all in the bag and to the fridge to get happy,

While this was going on it was yard work. When finished with that task took the bag out to come to room temp.

Grill fired up and the meat slapped on, (choose the gas grill today)

Flipped,

Did this quick to make a medium rare sear. Let it rest and sliced it up,

Laid out an 8" tortilla and began to layer a Lettuce leaf from the garden, cheese, onion, the meat and some fire roasted salsa from the garden made from last season,

Did a toast today for our friend Wayne and began to pig out on two of these. Did a third without the tortilla just a wrap of lettuce leaf. Friends this is a keeper!

BilletHead