Chicken Vindaloo (easy)

2 skinned chicken breasts cut into chunky pieces For the marinade :-
The juice of half a lime (more if you like)
1/2 teaspoon ground ginger
1 1/2 teaspoons paprika
1 teaspoon ground cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
ground bird eye chiles or any hot chile powder (amount to taste, but it is supposed to be HOT)
1/4 teaspoon salt
For the curry sauce :-
3 tablespoons vegetable oil - you do need all the oil or the curry will burn
1 medium sized onion - finely chopped
2 fat cloves garlic - finely chopped
1 teaspoon tomato puree (US=paste)
1 teaspoon dark brown sugar
More salt to taste

Method :-
1) Mix all the marinade ingredients in a bowl to make a paste. Add the chicken pieces and stir well so that the marinade coats the chicken. Leave in the fridge for at least an hour.

2) Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

3) Add the garlic and stir round then cook the onions and garlic for 15-20 minutes on a very low heat stirring now and again to make sure nothing browns or burns.

4) Raise the heat to very high and add the chicken and any marinade left in the bowl. Fry for 5 minutes stirring all the time - you need to fry the chicken and especially the spices so they do not taste raw.

5) Add the tomato puree (paste), sugar and just enough boiling water to make a runny sauce.

6) Simmer on a gentle heat for 20 minutes. Add a little more boiling water if the curry starts to catch on the pan.

7) The sauce should now be thick and begin to coat the chicken pieces. Add more salt to taste.

8) Garnish with fresh coriander (cilantro) and serve with rice or Indian bread.

Fried Garlic Peanut Sauce

To most North Americans barbecue sauce is some variation on a combination of ketchup, brown sugar, and vinegar, but on any given day on Planet Barbecue probably far more people are dipping grilled meats in peanut sauce. The basic formula starts with deep-fried peanuts or peanut butter and the flavorings typically include garlic and ginger for pungency, sugar for sweetness, and fish sauce or soy sauce for saltiness. The peanut-sauce belt begins in Indonesia (its probable birthplace) and extends through Singapore, Thailand, and Malaysia, all the way to Hong Kong. The Singaporean version owes its fragrance to fresh lemongrass and ginger. Dried shrimp are available in Asian and Hispanic markets. Fish sauce isn't a bad substitute, although you can omit it and still wind up with a killer sauce. The addition of fried garlic chips is very characteristic of Southeast Asia.

Ingredients

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeño peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed 2 tablespoons sugar, or more to taste
2 tablespoons soy sauce 1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper

1. Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes.
2. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking.
3. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

Caribbean Rice & Stew

Ingredients
1 lb. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
1/4 tsp. Seasoned salt
4 tbsp. Tomato ketchup
1/4 Jar Kaiso Karamba Sauce (?)
1 cup Water
2 tbsp. Vegetable oil

For the Rice
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight -
if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

Seasoning Blend
1/4 tsp. pepper sauce
1 Pinch ground clove
2 tbsp. Vinegar
1/2 tsp of each -Thyme, Marjoram, Basil
1 Small onion minced
1 tsp. salt
4 Cloves minced garlic
2 tbsp. Worcestershire Sauce

Method

Mix all the ingredients of the Seasoning Blend together. Wash and cut beef into bite sized pieces then rub with the Seasoning Blend and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes. Add the Kaiso Karamba Sauce and cook for another 15 minutes. The meat should be tender after 45 minutes of cooking but if not add a little more water if necessary and cook for another 15 minutes. For the rice..... Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot to liquid to cook and also the cooking time is reduced.

Blue Ribbon Creole Cabbage (It's Got Bacon)

Blue Ribbon Bar-B-Que, W. Newton MA

Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:

12 large chopped onions
8 large diced green peppers
3 cups minced garlic
5 lbs. cooked bacon pieces
1 cup oil
12 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
20 lbs. shredded cabbage
5 lbs. chopped canned plum tomatoes
3 cups cider vinegar
4 cups brown sugar
4 tbs kosher salt
4 tbs black pepper
4 tbs hot paprika

In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).

Good luck,
Geoff

This is just a tip for you meat lovers:

If you're using a fatty meat like chorizo, make lotsa little cuts in it, then put it in a microwave-safe deep-dish. Pop it in the micro-wave, covered w/ a paper towel to catch splatters, for about 2 minutes. Take it out and drain the fat, then repeat.

When its cool enough to handle, cut the meat up into chunks. I've used this for crock-pot cooking, and it's still flavorful, and healthy to boot!

Mexican Shredded Pork

ZO-MY-GOD, this is sooo easy, it cooks itself, AND you get broth as well!

2 pounds pork butt, or boneless country-style pork ribs

1 med. white onion, quartered

2 garlic cloves peeled and thinly sliced

1 teaspoon oregano

2 Tablespoons oil or lard

1/4 teaspoon each salt and pepper

Cut meat into 1-inch cubes. Put in large pot with everything else. Cover w/ water by 1 inch. Bring to boil, skimming constantly, Reduce heat, cover and simmer 45 minutes.

Remove from heat, and cool meat in broth. When cool, pour broth through strainer and bottle. Shred meat with fingers. That's it!

Tamarind Salsa For Steak

Ingredients

5 ripe plum tomatoes
60 g tamarind pulp, diluted into 150ml of water
0.5 tsp cumin seeds, roasted and crushed into powder
1 small red chilli, seeds removed
1 tbsp red wine vinegar
2 cloves garlic, chopped
0.5 tsp ground black pepper
0.5 tsp turmeric
0.5 tsp sea salt
2 tbsp olive oil

Tamarillo Sauce For All Of  Your Meats

Ingredients:

1 pound tamarillos Native to South America, this egg-shaped fruit is...
½ cup brown sugar , firmly packed
¼ cup water
¾ cup beef stock or olive oil
½ teaspoon five-spice powder
1⁄3; cup water (extra)
1 tablespoon brown sugar (extra)

1 fresh red chili

Directions:

1
Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
2
or until tamarillos are soft. Blend or process mixture; strain.
3
Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
4
Freezes well.

Posted by John Battles! (maximum thanks!)

Non - Gourmet cooking for regular guys....Gurls , too.
From John Battles to You

Chicken , right? In whole or in part. A whole chicken , at least , you get the liver , too, but , you men, especially , wash that chicken REAL good (Legs and wings suggested if you can't find a whole chicken.)). THEN.....Get the best and hottest red sauce you can tolerate (No one's going to call you a wuss if you don't want it coming back to haunt you tommorrow..), use as a marinade , mixed with , or separate from your fave non - wimpy BBQ sauce.The Jack Daniels or Budweiser sauces are actually pretty tasty. Plus , it (Sort of ) invoves alcohol, so , there's your hangover defense , right there. It's the grand deception , you know....Dab liberally with KOSHER salt. Makes all the difference. BROIL , but , check regularly so as not to overcook. That;s all. You can refridgerate and save for later , like when you stumble in after a "Garage Rock Night" (But when do those happen ?).....

If you like Ethiopian food , as I do , my advice is to go a good Ethiopian restaurant.

I was eating that stuff when Ethiopia and Eritrea were still at war....Oh ? Are they still?

I'm here to lay something simple on you , is all.

I can't advise , strongly enough , that if chicken's your thing , try a Kosher whole chicken at least once. It's so damned good , you don't have to PUT anything on it ! (Tho' my quick pick would be apricot preserves , administered liberally.

And , regardless of what you've been told , chicken liver beats beef liver , hands down.....

Tam Tam crackers or ch'allah bread is a must.

Sauce Béarnaise 

Béarnaise sauce varies from hollandaise only is taste and strength; instead
of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots,
pepper and tarragon. The techniques for making the two sauces are similar.

For 1 1/2 cups

1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots or green onions
1 tablespoon minced fresh tarragon or
1/2 tablespoon dried tarragon
1/8 teaspoon pepper
Pinch of salt
3 egg yolks
2 tablespoons cold butter
1/2 to 2/3 cup melted butter
2 tablespoons fresh minced tarragon or parsley

Boil the vinegar, wine, shallots or onions, herbs and seasonings in a small saucepan over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.
Then proceed as though making a hollandaise. Beat the egg yolks until
thick. Strain in the vinegar mixture and beat. Add 1 tablespoon of cold
butter and thicken the egg yolks over low heat. Beat in the other
tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley.

For a Sauce Choron, simply beat 2 to 4 tablespoons tomato paste or
tomato purée. by tablespoons, into 1 1/2 cups Béarnaise and correct seasoning.

Foyot Sauce Recipe
The Foyot Sauce is a variation on the classic Béarnaise sauce made by adding meat glaze (glace de viande), a concentrated reduction of brown stock, to the basic Béarnaise. Like Béarnaise, the Foyot Sauce is typically served with grilled steak.

Ingredients:

1 pint Béarnaise sauce
2 Tbsp meat glaze

Preparation:

In a small saucepan, briefly warm the meat glaze over low heat until it melts.

Stir the meat glaze into 1 pint Béarnaise sauce. Serve right away.

Makes about 1 pint of Foyot Sauce.

Yah, I'm a big believer in letting things marinate overnight. Are you gonna cook w/ that new hottest pepper? Meet the World’s Hottest Pepper: Even the Name Is Scary

This is a different twist than the recipes I'd tried before. They didn't have the OJ. I think I did it once with what I think is referred to as chile caribe basicly the dried chili's already in flake form and once in with chilipowder. I think both recipes I tried called for leaving the pork & chili mixture in the fridge over night before putting in the oven. Either way, good stuff, though mine never matched what I had in Albuquerque at a place called Seferino's. http://www.yelp.com/biz/seferinos-albuquerque

Look what Mike found for us!

Pork Adobada

Ingredients:

6 new mexico anaheim dried red chilies
4 dried pasilla peppers
½ cup cider vinegar
1 medium onion , chopped
5 garlic cloves , chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1 -2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork , cut into bite-sized pieces
salt and pepper , to taste

Directions:

1
Tear chile pods into pieces, removing steam and reserving seeds.
2
Place chile on baking sheet, preheat oven to 350 degrees.
3
When oven is hot roast the chile for 10 minutes.
4
Place the chile in blender container.
5
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
6
Allow to sit for about 10 to 15 minutes to soften chile.
7
Add orange juice contentrate, tomato paste, brown sugar and cumin.
8
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
9
Warm olive oil in skillet, add onions and garlic.
10
Saute until onions begin to brown lightly then pour onions into crockpot.
11
Toss the pork with 1 tablespoon of flour.
12
In same skillet add pork cubes and brown stirring frequently.
13
May need to brown the meat in batches to enusre even browning,.
14
As meat is browned, transfer to crockpot.
15
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
16
Pour into crockpot along with chile sauce, stirring well.
17 Cover and cook on low for 4 to 5 hours.
18
Please note: This freezes well, freeze in a rigid container; defrost and heat through.

Eastern North Carolina BBQ Sauce

Here's a great sauce with a real vinegar bite!

Ingredients

* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper

Directions

1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.