A traditional Trini snack
Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.
The longer the marinate the better they get.
Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
Season wings with salt and put into large zipper bag.
Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
grill about 15-20 minute total until crisp and lightly charred
For quick pickle,
Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl.
let stand 10-20 min
put finished wing in a large bowl and pour remaining marinate over them prior to serving.
Dal is a simple lentil curry with limitless variations
Heat clarified butter in large pot on medium heat.
Add onions and cook till just wilted.
Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
Add the tomatoes and deglaze pan with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
Taste and adjust seasoning with additional cumin, salt, pepper, sugar
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.
The recipe changes from region to region within northern India, make it the way you like.
The flavors will be much stronger is fresh spices are used.
Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.
As a rule (one that certainly gets broken all the time):
Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
In large saute pan combine all ingredients Except nutmeg and mace.
Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
Transfer to spice grinder, add nutmeg and mace.
Grind until powder is fine.
Store in airtight container
This classic soup is made with fresh vegetables and seasonings to take you back to France.
French Country Chicken Soup
Assemble ingredients. Don't forget the carrots.
Remove skin and fat from chicken.
Pour broth into pot, whisk in Dijon mustard and seasonings.
Add chicken, potatos, celery, leeks, and shallots.
Cover mixture and cook until chicken is tender.
Remove chicken to cutting board, and debone it, then cut chicken into chunks
Stir back into the soup
serve with fresh french bread cubes or garnish of your choice
This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.