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There are five things that we always order when we go for Indian food: vegetable biryani, chana masala, chicken tikka masala, naan, and Taj beer. I decided to make vegetable biryani and chana masala for dinner tonight. The biryani (and store-bought naan) was a hit with the kids. The chana masala – not so much. Continue reading ‘Vegetable Biryani’
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There are times when I find salmon fillets to be a shape or size that’s difficult to deal with; either they’re enormous, or they’re an awkward long-and-skinny shape. This recipe deals with that problem by tying together two small skinless fillets unto a medallion. The quick-pickled red onions really complete this dish, so I recommend giving those a a try.
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If people aren’t camped-out in the kitchen when you start making these things, they almost certainly will be by the time you finish. Encourage people to grab them as soon as you take them off the griddle. These are very easy to make, don’t require any hard-to-find ingredients, and turn out delicious. Continue reading ‘Sopes’
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This recipe isn’t completely authentic, but unless you have a cauldron of hot pork lard in your garage, it’s close enough. (By the way, if you do have a cauldron of hot pork lard in your garage, please e-mail me your address.)
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This is similar to – but much spicier than – the adobo marinated skirt steak I posted last week. The chipotles give this a great, smoky heat. As a result, a Mexican beer or three go much better than red wine with this.
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This is kind of a cross between regular cowboy beans and borracho beans. It’s a great side for grilled meats and can be made in advance. Serve in small bowls. Continue reading ‘Charro beans’
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The whole fish, the adobo marinade mixed with lime juice, and a whole meal cooked on the grill all scream “summer” to me. It’s only March, but the weather lately is starting to feel much more spring-like, so I thought it was time to break-out this recipe. A green salad and some white wine is all you need to add to make this a complete dinner. Continue reading ‘Grill-roasted whole-fish adobado’
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I’ve done quite a bit of traveling with my job, including frequent trips to Asia. The first time I visited Malaysia was the first time I had the famous dish known as “Singaporean Chili Crab.” To make chili crab, you crack, batter, and fry some mud crabs. You then cover them in a spicy-tomato-chili-egg sauce. Using your hands is the only way to eat them and getting the sauce on your shirt is mandatory. The sauce ranges from spicy to very-very-very spicy (to me at least – a Singaporean would probably laugh at that characterization). This is a mild version. Feel free to increase the serrano chiles or chili paste.
There’s no way I would try to make chili crab at home. (Even in Singapore this is rarely prepared at home.) Using peeled shrimp makes this much more manageable to cook and especially to eat.
The first place I ever had this was at a restaurant in the Batu Ferringhi area of Penang, Malaysia. Penang is famous for great food and, based on the handful of times I’ve been, you can’t go wrong when selecting a place to eat. We chose a place that had a sign reading “if it swims we have it.” Instead of a menu, they had a huge bank of glass tanks with various kinds of sea creatures waiting to be selected and prepared. Photos after the jump. Continue reading ‘Chili prawns’
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Parsley, sage, rosemary, and thyme – get it? Of course you do. I was tempted to give this a better name before posting, but that’s how I learned it so I figured I’d just leave it. This has become my go-to chicken-on-the-grill recipe. It really is the best grilled chicken I’ve ever had – a fact entirely attributable to the Grilldome rather than to my cooking skills. Continue reading ‘Simon and Garfunkel Chicken’
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I use the adjective “Lyonnaise” loosely. Prepared authentically, this classic recipe (Haricot Verts Lyonnaise) would use no oil, no garlic, way more butter, parsley instead of thyme, and onions instead of shallots. Continue reading ‘Green Beans Lyonnaise’
Julio's Delicatessen 