It is that week again, that one time a month when TND is at my house. To keep with my previous posts, I have decided to BBQ. Tonight the menu is grilled coconut-lime shrimp with spicy mango salsa, coconut rice, grilled pineapple, and, of course, mojitos.
Those tiny seeds I planted and watched sprout on my windowsill back in October are now full-grown mint plants. They will be center-stage tonight, no longer happily basking in the morning sun. Instead, they will be enjoying the spotlight as they dazzle the crowd with their breathtaking emerald gowns and their one-of-a-kind perfumes.
What a perfect excuse to enjoy good conversation with great friends.
Mojitos
1 teaspoon superfine sugar
2 springs fresh mint
Squeeze fresh lime juice
2 ounces light rum
Splash club soda
Muddle sugar, crushed ice, and mint in a tall glass using the back of a spoon. Add the remaining ingredients, mix, and serve.
Wednesday, April 13, 2005
Wednesday, April 06, 2005
Re-inventing the BBQ
As summer is rapidly approaching, my barbecue seems to be calling at me louder each day. I am sure that by mid-June, I will be complaining about the L.A. heat and constant sunshine; but for now, it feels great. I want to spend every minute outside. And grilling has seemed the most obvious method for the preparation of any meal.
This summer, my goal is to reach beyond theburgers, hot dogs, and chicken. I love to invite people over for a meal that they have certain expectations about, and then surprise them. Inviting people over for a bbq can be as creative, formal, romantic, whatever, as you are willing to attempt. One of my favorite dinners for entertaining centers around the grill: chicken tikka with mango and red pepper chutney, mint raita, and toasted coconut rice. Indian food is a fantastic source of inspiration for barbecues.
The chicken tikka are spicy chicken kabobs grilled until perfection, and then removed from the skewer before serving. Arrange the chicken on a formal platter, and garnish with sprigs of fresh mint and wedges of fresh lime. Serve with the chutney, raita and toasted coconut rice. Set up a table outside, light some candles, and you have just reinvented your guests’ idea of a summer barbecue.
Don’t be intimidated by the length of the recipes, they are the kinds of dishes that you simply mix the ingredients together and then leave it for a while. There is nothing difficult about this dinner...and the chutney is to die for.
Chicken Tikka
(adapted from epicurious.com)
¾ t. cumin seeds, toasted
3/4 t. coriander seeds, toasted
2 C. whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 T. vegetable oil plus additional for greasing pan
2 T. fresh lime juice
1 1/2 t. salt
3/4 t. ground turmeric
1/2 t. garam masala (Indian spice mixture)
1/2 t. black pepper
1/4 t. cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
20 wooden skewers
Light charcoal, or preheat grill to high.
Purée all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled, at least 4 hours (can be refrigerated overnight).
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange on the grill. Grill chicken, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Grill remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Makes 10 servings.
Mango and Red Pepper Chutney
(from epicurious.com)
3 firm-ripe mangoes (3 lb total), peeled and cut into 1/2-inch cubes
1/3 C. distilled white vinegar
1/3 C. packed dark brown sugar
1/3 C. golden raisins
1 3/4 t. salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 T. chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 t. ground cumin
3/4 t. ground coriander
1/2 t. turmeric
2 T. vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
Chutney keeps, chilled in an airtight container, 1 month.
Mint Raita
(from epicurious.com)
3 C. whole-milk yogurt
1 cup packed fresh mint leaves
3/4 t. salt
Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours. Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
Raita can be chilled in an airtight container up to 1 day.
Toasted Coconut Rice
3/4 C. well-stirred canned unsweetened coconut milk
1/4 C. water
1/2 t. salt
1/2 C. long-grain white rice
Garnish: sweetened flaked coconut, toasted
In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
Serve rice sprinkled with coconut.
This summer, my goal is to reach beyond the
The chicken tikka are spicy chicken kabobs grilled until perfection, and then removed from the skewer before serving. Arrange the chicken on a formal platter, and garnish with sprigs of fresh mint and wedges of fresh lime. Serve with the chutney, raita and toasted coconut rice. Set up a table outside, light some candles, and you have just reinvented your guests’ idea of a summer barbecue.
Don’t be intimidated by the length of the recipes, they are the kinds of dishes that you simply mix the ingredients together and then leave it for a while. There is nothing difficult about this dinner...and the chutney is to die for.
Chicken Tikka
(adapted from epicurious.com)
¾ t. cumin seeds, toasted
3/4 t. coriander seeds, toasted
2 C. whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 T. vegetable oil plus additional for greasing pan
2 T. fresh lime juice
1 1/2 t. salt
3/4 t. ground turmeric
1/2 t. garam masala (Indian spice mixture)
1/2 t. black pepper
1/4 t. cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
20 wooden skewers
Light charcoal, or preheat grill to high.
Purée all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled, at least 4 hours (can be refrigerated overnight).
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange on the grill. Grill chicken, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Grill remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Makes 10 servings.
Mango and Red Pepper Chutney
(from epicurious.com)
3 firm-ripe mangoes (3 lb total), peeled and cut into 1/2-inch cubes
1/3 C. distilled white vinegar
1/3 C. packed dark brown sugar
1/3 C. golden raisins
1 3/4 t. salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 T. chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 t. ground cumin
3/4 t. ground coriander
1/2 t. turmeric
2 T. vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
Chutney keeps, chilled in an airtight container, 1 month.
Mint Raita
(from epicurious.com)
3 C. whole-milk yogurt
1 cup packed fresh mint leaves
3/4 t. salt
Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours. Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
Raita can be chilled in an airtight container up to 1 day.
Toasted Coconut Rice
3/4 C. well-stirred canned unsweetened coconut milk
1/4 C. water
1/2 t. salt
1/2 C. long-grain white rice
Garnish: sweetened flaked coconut, toasted
In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
Serve rice sprinkled with coconut.
Monday, April 04, 2005
Tangelo Granitas
Tangelo. Oh the joy, the excitement, the mouth-watering that accompanies the mention of the word. The way it rolls off the tongue, taan-gell-oooohh. You can just taste it.
Or perhaps you never have. In that case, let me introduce you. One of my favorite discoveries from freshman year of college, the tangelo is a cross between a mandarin orange (any variety), and a grapefruit. The name itself evokes memories of orange jello in a cup, eaten around an elementary school table. The flavor is sweet like an overly-ripe tangerine, and tangy like a grapefruit. When juiced, the pulp is larger than a regular orange, and significantly more delicate. And the color, oh the color. The tangelo is typically a brilliant orange, with hints of red throughout.
It was the color that convinced me to purchase 5 tangelos at last week’s farmers’ market. They spent all day Saturday mingling with the Meyer lemons, which I purchased at the same stand, in a glass bowl on our patio table. At last, I decided it was time to bring the tangelos in from their lazy day basking in the sun. They needed to be shown that life was not meant to be lazy, but to utilize the skills and characteristics they were created with. To fulfill the purpose for which they were created. Amongst many, to become Tangelo Granitas.
What a delight! The juice froze perfectly and every slurpy spoonful was consumed with little sighs and emissions of “mmmm” until, alas, the glass was empty.
Tangelo Granitas
5-6 Tangelos (substitutes: tangerines, mandarin oranges, etc)
1 T. Grand Marnier
Fresh mint (for garnish)
Juice the tangelos into a glass bowl. Whisk in the Grand Marnier. Pour into a metal or glass pan and place in the freezer. After an hour, scrape the top with a fork to create the granita texture. Repeat every 30-60 minutes. The first time you scrape, the mixture will not be frozen solid. You want to start scraping while it’s still slushy so that the texture of the granita will be even throughout.
Pour into champagne flutes and top with a sprig of mint. Serves 2-4.
Or perhaps you never have. In that case, let me introduce you. One of my favorite discoveries from freshman year of college, the tangelo is a cross between a mandarin orange (any variety), and a grapefruit. The name itself evokes memories of orange jello in a cup, eaten around an elementary school table. The flavor is sweet like an overly-ripe tangerine, and tangy like a grapefruit. When juiced, the pulp is larger than a regular orange, and significantly more delicate. And the color, oh the color. The tangelo is typically a brilliant orange, with hints of red throughout.
It was the color that convinced me to purchase 5 tangelos at last week’s farmers’ market. They spent all day Saturday mingling with the Meyer lemons, which I purchased at the same stand, in a glass bowl on our patio table. At last, I decided it was time to bring the tangelos in from their lazy day basking in the sun. They needed to be shown that life was not meant to be lazy, but to utilize the skills and characteristics they were created with. To fulfill the purpose for which they were created. Amongst many, to become Tangelo Granitas.
What a delight! The juice froze perfectly and every slurpy spoonful was consumed with little sighs and emissions of “mmmm” until, alas, the glass was empty.
Tangelo Granitas
5-6 Tangelos (substitutes: tangerines, mandarin oranges, etc)
1 T. Grand Marnier
Fresh mint (for garnish)
Juice the tangelos into a glass bowl. Whisk in the Grand Marnier. Pour into a metal or glass pan and place in the freezer. After an hour, scrape the top with a fork to create the granita texture. Repeat every 30-60 minutes. The first time you scrape, the mixture will not be frozen solid. You want to start scraping while it’s still slushy so that the texture of the granita will be even throughout.
Pour into champagne flutes and top with a sprig of mint. Serves 2-4.
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