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    How To Make It: Ingredients

    Uploaded by

    Schorl
    This document provides recipes for three dishes: Tandoori Chicken, Hot Tamale Pie, and tiny, flame-seared beef kebabs. The Tandoori Chicken recipe calls for marinating a chicken in a yogurt mixture with spices like ginger, garlic, cumin and paprika before roasting it. The Hot Tamale Pie recipe layers a thick cornmeal mixture on the bottom of a baking dish, then tops it with a beef and bean mixture seasoned with chili powder. The beef kebab recipe involves cubing ribeye steak, marinating it in a mixture containing brown sugar, coriander and fish sauce, then grilling the skewers until the beef reaches the desired doneness.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    How To Make It: Ingredients

    Uploaded by

    Schorl
    29 views4 pages
    This document provides recipes for three dishes: Tandoori Chicken, Hot Tamale Pie, and tiny, flame-seared beef kebabs. The Tandoori Chicken recipe calls for marinating a chicken in a yogurt mixture with spices like ginger, garlic, cumin and paprika before roasting it. The Hot Tamale Pie recipe layers a thick cornmeal mixture on the bottom of a baking dish, then tops it with a beef and bean mixture seasoned with chili powder. The beef kebab recipe involves cubing ribeye steak, marinating it in a mixture containing brown sugar, coriander and fish sauce, then grilling the skewers until the beef reaches the desired doneness.

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    cOOK bOOK 1

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    This document provides recipes for three dishes: Tandoori Chicken, Hot Tamale Pie, and tiny, flame-seared beef kebabs. The Tandoori Chicken recipe calls for marinating a chicken in a yogurt mixture with spices like ginger, garlic, cumin and paprika before roasting it. The Hot Tamale Pie recipe layers a thick cornmeal mixture on the bottom of a baking dish, then tops it with a beef and bean mixture seasoned with chili powder. The beef kebab recipe involves cubing ribeye steak, marinating it in a mixture containing brown sugar, coriander and fish sauce, then grilling the skewers until the beef reaches the desired doneness.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    29 views4 pages

    How To Make It: Ingredients

    Uploaded by

    Schorl
    This document provides recipes for three dishes: Tandoori Chicken, Hot Tamale Pie, and tiny, flame-seared beef kebabs. The Tandoori Chicken recipe calls for marinating a chicken in a yogurt mixture with spices like ginger, garlic, cumin and paprika before roasting it. The Hot Tamale Pie recipe layers a thick cornmeal mixture on the bottom of a baking dish, then tops it with a beef and bean mixture seasoned with chili powder. The beef kebab recipe involves cubing ribeye steak, marinating it in a mixture containing brown sugar, coriander and fish sauce, then grilling the skewers until the beef reaches the desired doneness.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 4

    Tandoori Chicken

    Ingredients

    1- to 3-pound roasting chicken

    1/4 cup fresh lemon juice

    8 ounces nonfat plain yogurt

    2 tablespoons extra virgin olive oil, plus 1 tablespoon

    2 large garlic cloves, minced

    1 tablespoon gingerroot, minced

    2 teaspoons ground cumin

    1 teaspoon ground cayenne pepper

    2 teaspoons paprika

    1 teaspoon sea salt

    1/2 teaspoon turmeric

    Garnish: cilantro, scallions, lemon wedges, and basmati rice

    How to make it

    1 Rinse the chicken inside and out. Pat dry. Cut several 1/2-inch-deep slits over the entire
    surface of the chicken, then cut the chicken into 8 pieces.

    2 Mix the next 10 ingredients, reserving 1 tablespoon olive oil, in a large bowl. Add the
    chicken and toss. Be sure the chicken is well coated with the yogurt marinade. Cover and
    marinate in the refrigerator for two hours, occasionally turning the chicken.

    3Preheat the oven to 400F. Brush a baking pan with the remaining tablespoon of olive oil.
    Arrange chicken, skin side up, and roast for 15 minutes. Turn the chicken and roast for 15
    minutes longer. Reduce the oven to 350F, turn the chicken once more and roast for an
    additional 15 minutes. Remove the chicken and transfer to a serving platter. Serve with fresh
    cilantro, grilled scallions, lemon wedges, and basmati rice. Serves 4.

    Hot Tamale Pie

    prep 20 min

    serves 6

    cook 42 min

    Ingredients

    1/2 cup cornmeal

    1/2 cup cold water

    1/4 teaspoon salt

    1/8 teaspoon ground red pepper (cayenne)

    11/3 cups water

    1 pound lean ground beef

    1 large yellow onion, chopped

    1 medium-size sweet green pepper, chopped

    2 cloves garlic, minced

    1 can (151/2 ounces) red kidney beans, drained

    1 can (10 ounces) enchilada sauce

    1 can (4 ounces) diced green chili peppers, undrained

    1/4 cup chopped pitted black olives

    2 teaspoons chili powder

    1/2 cup shredded reduced-fat Cheddar cheese

    How to make it 1 hour, 2 minutes

    1 In a small bowl, combine the cornmeal, the cold water, salt, and red pepper. In a
    medium-size saucepan, bring the 11/3 cups water to a boil. Slowly add the cornmeal

    mixture to boiling water, stirring constantly to make sure it does not lump. Return to a boil,
    stirring constantly. Lower heat and cook for 10 to 15 minutes or until very thick, stirring
    occasionally.

    2 Meanwhile, preheat the oven to 350F. In a large skillet, cook the ground beef, onion,
    green pepper, and garlic until meat is browned. Drain off fat. Stir in the kidney beans,
    enchilada sauce, chili peppers, olives, and chili powder. Bring to a boil.

    3 Spread the hot cornmeal mixture into a greased 8 x 8 x 2 baking dish. Spread the
    meat mixture over the cornmeal layer. Bake, covered, for 20 minutes or until heated
    through. Sprinkle with the Cheddar cheese. Bake, uncovered, for 2 minutes more or until
    the cheese is melted. Makes 6 servings.

    tiny, flame-seared beef kebabs


    Ingredients

    1 1/2 lbs. rib eye steaks (about in. thick)

    3 tbs. light brown sugar

    2 tbs. ground coriander

    1 tbs. ground turmeric

    1 1/2 tsp. ground cumin

    1 1/2 tsp. freshly ground black pepper

    3 tbs. Asian fish sauce or soy sauce

    3 tbs. vegetable oil

    How to make it

    1Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in
    brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef
    marinate in refrigerator, covered, at least 2 hours.

    2Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half
    of each skewer bare for a handle and in. exposed at pointed end. Sats can be prepared to
    this stage several hours ahead. Refrigerate, covered, until ready to grill.

    3Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil.
    Arrange sats on hot grate, with piece of aluminum foil placed under exposed ends of
    skewers to keep from burning (fold foil in thirds, shiny side out). Grill sats until cooked to
    taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editors note:
    Beef should be cooked to an internal temperature of 145F.)

    4Serve sats with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

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