JBug's Kitchen Antics

Coconut Pork Curry

Happy Thanksgiving Everyone! While it seems for many of us this day involves a lot of effort, pre-planning and countless hours of kitchen duty, don't forget the true meaning and remember to give thanks ... "For fragrant air and cooling breeze, for beauty of the blooming trees...for this new morning with its light...for rest and shelter of the night... for health and food, for love and friends, for everything Thy goodness sends, Father in heaven, we thank Thee."Ralph Waldo Emerson. 

Making curry for dinner when your house is on the market for sale might not be the best thing in the world, but to those of us curry lovers, it smelled like heaven. Adapted from Food & Wine, their version was meant for a slow cooker, but after my debacle the other night I decided to make use of my favorite cast iron Dutch oven instead. 

I had a pound less pork than called for but seasoned it lightly with salt and pepper and coated it in a little flour before browning it up on all sides. Joined by onion, garlic, lots of fresh ginger, I added cayenne pepper to their mix of curry powder, cumin and tumeric. Necessity had the canned diced tomatoes exchanged for a small can of pureed, I used a whole 15 ounce can of light coconut milk and reduced the chicken stock to a mere 1 cup. 

Relegated to a 325 oven in a covered pot, the stew simmered nicely while I did a little more prep work for today's Thanksgiving feast and 2 hours later we enjoyed the most tender, flavorful, sublime curry you could imagine. 

A final note - now while a purist... Lorraine you know who you are :-)... would use spices they ground with their own two hands for this, I used a Madras curry powder purchased in bulk from our local Sprouts store because as you know, we really like the spicy heat but go with whatever curry you prefer. As you may or may not know, curry isn't just one spice but a blend of many and "In addition to chili peppers, Madras curry can also contain spices like turmeric, coriander,cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves" (so sayeth the Wisegeek).

Coconut Pork Curry (from JBug’s Kitchen, adapted from Food & Wine)

3 to 4 pounds boneless pork shoulder, in 2 inch cubes

Salt and coarse ground black pepper

All-purpose flour

3 tablespoons canola oil

1 large onion, chopped

4 cloves garlic, minced

3 tablespoons fresh ginger, minced

1-1/2 tablespoons curry powder (I used Madras)

1 tablespoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

8 ounces tomato puree

1 – 15 ounce can light coconut milk

1 cup low sodium chicken stock

Preheat oven to 325. Heat oil in a large Dutch oven until shimmering over medium high heat. Season pork cubes lightly with salt and pepper and dust with all-purpose flour, shaking off excess. Brown pork on all sides (in batches if necessary). Do not crowd pan. Move pork to one side of pot when browned. Add onion, garlic, and ginger and cook, stirring constantly until onion starts to soften. Stir in curry, cumin, turmeric and cayenne and cook for additional minute, then add tomato puree, coconut milk and chicken stock. Bring pot to a high simmer, cover and place in preheated oven for 1-1/2 hours. Remove lid and continue to cook until sauce is reduced to thickness you prefer and pork is very tender (up to another half hour). Serve over rice. 

A year ago - Pear and Blue Salmon

 

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Orange Sesame Albacore Tuna with Hoisin on Curried Rice Salad

Peanut butter and jelly; thunder and lightening; horse and carriage. What do these things have in common? Are you stumped?  They go with each other beautifully - I mean who has a peanut butter sandwich without the jelly?

That's what we thought about our dinner last night. Everything went together beautifully - from the fish to the curried rice salad right on down to the shredded spinach and grilled peach. It was a perfect marriage of flavor, texture, color and taste. Modest aren't we?

 

The recipe for the tuna came from the Oregon Albacore Commission which is rather fitting since the tuna came fresh off a boat at dock in Newport, Oregon. We brought the fish home to Tucson in a cooler loaded with other precious Oregon products all on dry ice. If I'd known how darn tasty it was going to be, we'd have come home with another one too - ya, think I can talk Big Guy into going back for one? It's only 1435.7 miles - 23 hours and 51 minutes. Heck, we could go there and back in a weekend but who on earth would want to leave that quickly. It is beautiful there!

The loin is marinated in a mixture of orange juice, sesame oil, mustard, fresh tarragon and sesame seeds for a few hours then grilled for about 9 minutes total. Brushed with hoisin during the last few minutes of cooking, it almost glows when it comes off the grill. 

Allowed it to rest for a few minutes, then sliced and perched on top of a curried rice salad that I threw together with ingredients hiding in the pantry and fridge, darned if it wasn't just the most perfect thing you can imagine.

If you're lucky enough to find fresh Albacore tuna, you've absolutely got to give this one a try. Albacore is way more than just a fish you find in a can and totally different in texture and flavor than sushi kind (Ahi). The marinade and hoisin glaze would work well with shrimp or halibut or even cod too. Just don't marinate them for too long otherwise the juice will "cook" the fish and you'll have something resembling ceviche which is really a whole other thing!

Hit the link and head to the Oregon Albacore Commission's site to see the recipe. We discarded the marinade rather than brushing the loin with it as it cooked - I kind of have a thing about doing that, but the flavor is not to be believed. By the way, don't forget the fresh tarragon either. The mildly sweet anise flavor is amazingly present in the tuna and definitely not in a bad way. It's a real keeper!

Curried Rice Salad (an original from JBug’s Kitchen)

2 cups cooked basmati rice, chilled (I used leftovers)

5 assorted mini sweet bell peppers, seeded and chopped

1/4 cup finely chopped red onion

1/4 cup raisins

1/4 cup toasted almonds

2 tablespoons candied ginger, finely chopped

4 tablespoons olive oil

1-1/2 tablespoon white vinegar

1 tablespoon lemon juice

1/3 cup prepared mango chutney

1 clove garlic, minced

1/2 teaspoon curry powder

Salt and freshly ground black pepper

In a large bowl combine rice, peppers, onion, raisins, nuts and candied ginger. In a small jar with a tight fitting lid, combine olive oil, vinegar, lemon juice, chutney, garlic and curry powder. Cover jar and shake well to mix. Pour over rice mixture in a bowl and taste for seasoning, adding salt and pepper as required. Refrigerate until serving time. 

A year ago - Maple Ginger Pork Medallions and Salad with Creamy Maple Dressing

Two year's ago - Teriyaki Salmon on Spicy Thai Noodle Salad

 

Three year's ago -  Black Bottom Banana Cream Pie

 

 

Mango Chicken Curry

What could possibly be better than a bowl of curry anything on a cool November evening. I mean really, doesn't the flavor of curry immediately transport you to another place? We had a beautifully cool day in the desert yesterday with a temperature that barely topped 60. That's fleece weather for people used to triple digits so our dinner was the perfect choice for the occasion.

From Elise at Simply Recipes, this Mango Chicken Curry shouts its Island flavors. What makes it different is a sauce made of onion, red bell pepper, garlic, fresh ginger, curry, cumin and mango chunks that brews for a while allowing the flavors to develop and then gets blended into a smooth colorful puree before the chicken's added to the pot. My immersion blender was up to the task - man, I often wonder how I did anything without that little piece of equipment!

Finished with more mango chunks and some wonderful golden raisins, the curry is a perfect pot of bliss - kinda' sweet, kinda' hot and more than kinda' good. Click on the link above and head right to Elise's site for the recipe because other than adding a little more curry powder and using coconut milk instead of heavy cream, I changed not one darn thing.

A year ago - Pasta Salad with Green Olivada

 

Chicken with Maple Mustard Glaze and Curried Rice Salad

There was plenty of kitchen witchin' going on yesterday in our house and much like a good marriage last night's two dishes truly completed each other.

Skinless boneless chicken thighs, marinated in a mixture of maple syrup, Dijon mustard, soy sauce lemon and garlic then grilled until perfect juicy little morsels all shined up with more maple glaze and sittin' pretty on top of a rice salad with plenty of attitude - well the whole thing was a meal made in heaven and once again the result of perfect teamwork.

The Big Guy's last business trip to Saratoga race track in New York resulted in another cookbook for my collection and he sure knows how to pick them! This one's the "Maple Syrup Cookbook" by Ken Haedrich and you'll be hearing about it a lot during the course of this coming week as I've planned menus that include the liquid gold he specifies.

So head on out to your favorite market and pick up a bottle of the good stuff - no substitutions please. We prefer Grade B dark maple syrup because of its intense rich flavor, but a Grade A amber either light, medium or dark will do just as well. Just don't be thinkin' about using Mrs. Butterworths because although it's a fine product it won't cut it this week. Capiche?

Chicken with Maple Mustard Glaze on a Curried Rice Salad

Maple Mustard Chicken (adapted from The Maple Syrup Cookbook by Ken Haedrich)

1/2 cup pure maple syrup

5 tablespoons Dijon mustard

4 teaspoons soy sauce

Juice of one lemon

2 cloves garlic, minced

1 teaspoon coarse ground black pepper

2-1/2 to 3 pounds chicken pieces (I used skinless boneless thighs)

Combine maple syrup, mustard, soy sauce, lemon juice, garlic and pepper in a small saucepan. Bring to a boil and boil for 1 minute. Remove from heat a cool to room temperature.

Rinse and dry chicken well. Place in a large zip bag with half of the maple mustard glaze, reserving the other half for use when grilling. Refrigerate chicken for minimum 2 hours, turning bag half way through to distribute marinade.

Grill chicken over medium hot coals, basing with the remaining sauce until juices run clear when meat is pierced with a fork (about 20 minutes for skinless boneless thighs). Watch carefully so chicken doesn’t burn. Makes 4 servings.

Curried Rice Salad (adapted from simplyrecipes.com)

1 cup basmati rice cooked per package directions

2 tablespoons Madras or Trinidad curry powder

1/4 cup olive oil

Dash cumin and cayenne

1 large onion, chopped

3 stock celery, diced

1 green pepper, diced

3 green onions, chopped

1 cup raisins or currents, or a combination of the two

1/2 cup dried cranberries (optional)

1/2 cup toasted slivered almonds

1 teaspoon salt

1/4 cup chopped parsley

2 tablespoons honey or to taste

2 tablespoons lemon juice

Cook rice according to package directions. Meanwhile, heat olive oil in a medium sauté pan. Add curry powder, cumin and cayenne and cook for 30 seconds. Add chopped onion and cook, stirring occasionally until onion is transparent. Transfer to a large bowl and toss with cooked rice. Cool to room temperature. Add remaining ingredients and chill until serving time. Download Chicken with Maple Mustard Glaze on a Curried Rice Salad

A year ago - Viva Italia!

  
  Antipasto Platter        Lasagne Bolognese        Profiteroles

Curried Lamb Samosa Pie

I know what you're thinking, or at least I have a pretty good idea and yes, you're right. We have been eating our share of curry lately. As you can tell, we happen to like the stuff.

Yesterday I ground up a lamb shoulder roast with my trusty Kitchen Aid grinder attachment, added some onions and spices, a cooked mashed spud and came up with this large and crispy samosa pie. Granted it looks pretty and didn't taste bad either but in my opnion it could use some improvement.

The flavor is great but the texture could use some help, maybe with the addition of almonds for crunch and some raisins for sweetness. A more substantial pastry would be preferable to the phyllo crust too so while I'm posting the recipe below, I do so with some reservations. Just sayin'.

Curried Lamb Samosa Pie (inspired by epicurious.com)

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Garam Masala

1/4 teaspoon cayenne pepper

2 tablespoons curry powder

1/2 teaspoon ground cumin

1 pound ground lamb

1/4 cup dry white vermouth (or white wine)

1/2 cup low sodium chicken stock

1 russet potato

1/4 fresh or frozen peas (optional)

1/4 cup fresh cilantro, chopped

1/2 package phyllo dough, thawed per package directions

1/4 cup melted butter

Heat oil in a large sauté pan until shimmering. Add onion and cook until softened. Add garlic, ginger, salt, pepper, Garam Masala, cayenne, curry powder and cumin. Cook, stirring constantly for 2 minutes. Add ground lamb and sauté stirring to crumble lamb until it is no longer pink. Add vermouth and chicken stock. Bring to a boil, then reduce heat to a slow simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile prick russet potato with a fork and cook in microwave until done. Scoop cooked potato from jacket and mash well. Remove simmered lamb from heat and stir in mashed potato and frozen peas. Set aside to cool slightly.

Preheat oven to 400. Spray a 9 inch tart pan with removable bottom with cooking spray. Quickly arrange phyllo pastry in layers of 2 sheets each, brushing each layer with butter. Be sure to overlap pastry over sides of pan by at least 4 inches. Repeat layering until there are only 3 sheets of phyllo remaining. Place filling in center of tart pan and fold pastry over to meet in center. Loosely fold up remaining individual sheets of phyllo and arrange on top of tart as a garnish. Brush well with butter. Bake in preheated 400 oven for 35 to 40 minutes, until pastry is a rich golden brown. Serves 6. Download Curried Lamb Samosa Pie

A year ago - Tortellini with Roasted Cauliflower and Tomatoes

Chicken Curry

In case you haven't noticed, we love curry in all its forms. Thai, Indian or Vindaloo - it matters not one bit to us.

I know we've posted this one before - way back in December 2009 and I can't believe it has taken me this long to make it again. I've made a lot of different recipes for curried chicken between then and now and I still maintain at the risk of sounding extremely repetitive, this is the best. I suppose one could question what makes something the BEST but you'll have to make it and see for yourself. The answer will become abundantly clear.

By the way, I made last night's pot of golden sunshine with chicken tenders instead of the thighs I used on the previous occasion and after the browned tenders were returned to the pot, it cooked only 15 minutes instead of the half hour required if thighs are used. As well, the condiments were limited to coconut, almonds and Major Grey's chutney but believe me, it was just as delicious. Use whatever you have, but make lots of rice to go with it because the sauce is killer!

Chicken Curry Adapted from Best of Bridge Series Cookbooks – The Rest of the Best  

3 to 4 pounds boneless, skinless chicken thighs

3 Tablespoons vegetable oil

3 cups chopped onion

1/4 cup minced fresh ginger

5 cloves garlic, minced

4 Tablespoons curry powder (less if you don't want it quite so hot)

1 teaspoon cumin

1/4 teaspoon cinnamon

2 Tablespoons flour

1 cup plain yogurt

3 Tablespoons tomato paste

3 cups chicken broth (low salt please)

1 cup applesauce

1/2 cup sour cream

1/2 cup coconut milk

Condiments – mango chutney, green peas, diced cucumber, diced bananas, currents, shredded coconut, chopped peanuts

Wash and dry chicken; cut thighs in half, and dust with flour. In a large Dutch oven, heat oil over medium high heat and brown chicken well in batches. Set aside. Add onion to pot and sauté until golden brown. Add ginger and garlic and cook about 1 minute, then add curry, cumin and cinnamon. Mix well and cook for 1 more minute. Add flour stirring to incorporate into onion, spice mixture, and add yogurt and tomato paste. Whisk until sauce is smooth. Whisk in chicken broth and applesauce. Heat to boiling, stirring constantly, reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking. Add browned chicken along with any accumulated juices and simmer uncovered for another 25 to 30 minutes or until chicken is tender. Remove pot from heat; add sour cream and coconut milk. Stir to incorporate. Cover pot and let sit for 10 minutes.  Serve over basmati rice with condiments.  Makes 6 to 8 servings. Download Chicken Curry - The Best

 A year ago - Baked Pasta with Bechamel

 

 

Indian Lamb Chops with Curried Cauliflower

So people, here's the scenario. You've got 20 minutes to put dinner on the table before you have to leave for choir practice. Your resident carnivore isn't going to be a happy camper if he gets a mere sandwich for dinner and you fed him an extra piece of pineapple carrot cake earlier so dinner needs to be something that isn't just tasty, but calorically conscientious as well. Have I got a deal for you!

Gorgeous 1-1/2 inch thick lamb loin chops, seasoned with coarse sea salt, freshly ground pepper and curry, sauteed for 4 minutes a side for a perfect medium rare and served with steamed cauliflower with the mother of all curry sauces.  Now I know you're thinking - geez, is she nuts? Dinner ready in twenty minutes and what about the calories in the sauce - after all there's cream in it isn't there? Per serving - 489 calories. Count'em and weep!

By the way, if you've a few extra minutes to spare, roast the cauliflower in the oven for additional nutty yummy flavor...oh and double the sauce. You won't be sorry!

Indian Lamb Chops with Curried Cauliflower (adapted from Bon Appetit))

4 1-1/2 inch thick lamb loin chops

2 teaspoons curry powder, divided

Sea salt and coarse ground black pepper

1 tablespoon vegetable oil

1 teaspoon all purpose flour

1/4 cup low sodium chicken broth

1/4 cup whipping cream

2 tablespoons mango chutney

2 large green onions, chopped & divided

2 cups cauliflower florets

Steam cauliflower until tender crisp (3 to 4 minutes) or alternatively roast in a hot cast iron pan in the oven until just tender. Set aside.

Sprinkle lamb chops with salt, pepper and 3/4 teaspoon curry powder. In a medium cast iron pan, heat oil until shimmering. Add lamb chops and cook for 4 minutes on each side till medium rare (or alternatively 3 minutes for rare). Remove from heat and set aside to keep warm. Pour oil from skillet. Add 1-1/4 teaspoons of curry powder to the skillet as well as the flour and cook for 15 seconds, stirring constantly. Add cream, chicken broth and chutney. Boil until slightly reduced and thickened – approx. 1 to 2 minutes. Add half the green onions. Plate lamb and spoon cauliflower over top. Top with sauce and garnish with remaining green onion.  Serves 2 Download Indian Lamb Chops with Curried Cauliflower

Check out these links for a little more somethin' somethin'!

      

Mango Chutney                        Roasted Manchurian Cauliflower

Thai Coconut Bouillabaisse

It's been a while since we've had some Thai food and I've been meaning to try this recipe for a while. It's from Cooking Light, and because we're in dire need of some "light" cooking, it seemed a perfect choice for tonight. We both kinda' pigged out big time on the Moussaka last night - not that it's the only reason.

 

I couldn't find any clams or mussels that I was satisfied were "fresh" enough, so just left them out. I used mixed seafood from Trader Joe's freezer that includes bay scallops, shrimp and calamari. I also used extra shrimp and a great piece of cod, cut into one inch pieces instead of the halibut called for in the recipe. I mean halibut at $12.99 a pound, versus cod at $4.99 ...dah!

We found the soup was a little short on flavor, even though I added another 2 Tablespoons of red curry paste (yup, I said 2 Tablespoons - so we're a little immune to heat, I guess), a squirt of honey and a tablespoon of fish sauce as well as a lot more lime juice. It was O.K. though and it would be a great base for just about any kind of main ingredient. For example you could use chicken broth rather than the shellfish broth, and add chicken, and noodles. Calorie wise, it fit the bill http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809094