Devil Curry

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:
 

Ingredients

2 to 3 tablespoons oil
1 (1-inch) piece of ginger, julienned
1 teaspoon black mustard seeds
4 to 6 large onions, chopped
4 cloves garlic, chopped
5 tablespoons chile paste or 10 dried chiles (or to taste), softened in hot water then pounded
4 tomatoes, roughly chopped
1/2 teaspoon shrimp paste
1/2 teaspoon turmeric powder (optional)
1 teaspoon galangal powder (optional)
3 pounds chicken, cut into pieces
1 tablespoon salt
1 teaspoon sugar
4 potatoes peeled and quartered
5 pork sausages, halved
1 cucumber, cored and cut into large pieces
3 green chiles
1/4 pound sliced Chinese roast pork, optional
Juice from 1 lemon

Instructions

Heat the oil in a pot large enough for the stew ingredients. Fry the ginger strips until browned, then remove them from the pot.

Fry the mustard seeds until they pop. Add the onion and garlic, followed by the chile paste and tomatoes, then the shrimp paste and powdered spices.

When the spices are fragrant, brown the chicken pieces. Add water to just cover the meat, season with salt and sugar and bring to a boil. Cook for 10 minutes.

Add the potatoes and sausages and turn down fire to simmer until chicken is tender. Finally add the cucumber, green chiles and roast pork, if using. Leave for a while for flavors to mature and squeeze in lemon juice just before serving.

Kaeng Khiao Wan Kai (Green Chicken Curry)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

  • 4 chicken legs

  • 2 tablespoon vegetable oil

  • 3 tablespoons green chile paste

  • 1 cup coconut cream

  • 2 kaffir lime leaves (available in Asian markets)

  • 1 ½ cups coconut milk

  • 1 tablespoon sugar

  • 1 ½ teaspoons fish sauce

  • ½ cup diced eggplant

  • 1/4 cup chopped basil

  • 1 red chile, julienned

    • Instructions

    In a pan, fry the chicken legs in 1 tablespoon oil until done.

    Remove from the heat.

    In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

    Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

    Place the chicken and lime leaves in the cream and cook for two minutes.

    Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

    Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

    Tom Yam Kung

    Dave DeWitt Leave a Comment

    This recipe and others can be found in the following article:
     

    Ingredients

    1 quart unsalted chicken stock
    1 to 2 tablespoons bottled tom yam paste
    2 stalks lemon grass, white stem portions, bruised
    2 red chiles (or to taste), cut into 2 or 3
    4 kaffir lime leaves (or 2 teaspoons grated lime peel)
    10 shrimp, peeled, tails intact
    5 straw or abalone mushrooms, cut into half
    1 tablespoon fish sauce (or to taste)
    Juice from 1 lime (or to taste)
    Fresh cilantro leaves

    Instructions

    Bring the stock to a boil, then add the bottled paste lemongrass, red chiles and kaffir lime leaf, followed by the shrimp and mushrooms. Taste and season with fish sauce and the lime juice. Garnish with cilantro leaves and serve

    Jamaican Jerk Pork For the Grill

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

     

    Ingredients

    1 cup chopped onion 
    1 tablespoon fresh thyme 
    1 teaspoon freshly ground black pepper 
    1 tablespoon ground allspice 
    1/4 cup vinegar 
    2 tablespoons soy sauce 
    2 large tomatoes, chopped 
    1 tablespoon freshly grated ginger 
    2 pounds pork tenderloin
    1/4 cup Jerk Rub/Seasoning (see recipe here)

    Instructions

     
    In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.  
    Cut pork tenderloins lengthwise, scoring the meat.

    Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.

    Put the seasoned meat in a resalable plastic container and refrigerate at least two hours. 

    Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.

    Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.

    Harissa and Seven-Vegetable Couscous

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Moroccan Tagines

    by Nancy Gerlach 

     

    Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

     

    Ingredients

    2 tablespoons extra-virgin olive oil
    1 large onion, chopped
    4 cloves garlic, chopped
    1/2 cup harissa, store-bought or see recipe here
    4 dried piquin chiles
    1 1/2 teaspoons ground cumin
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1 quart vegetable broth
    1/2 teaspoon saffron or substitute ground turmeric
    1 large potato, peeled and diced
    4 medium canned tomatoes, chopped
    2 medium carrots, peeled and julienne-cut
    1 cup canned chickpeas, drained and rinsed
    2 small zucchini, julienne-cut
    1 small eggplant, peeled and cubed
    1 cup frozen peas
    4 cups couscous
    Salt and freshly ground black pepper to taste
    1/2 cup lemon juice, preferably fresh
    Chopped flat leaf parsley for garnish
     
    Harissa and Seven-Vegetable Coucous 

    Instructions

    Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft. Add the harissa, chiles, cumin, ginger, cinnamon, and allspice and continue to cook for 5 minutes.

    Add the broth, saffron, and potato and bring to a boil. Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick.

    Add the tomatoes, carrots, and chickpeas and simmer for 20 minutes. Add the zucchini, eggplant, and peas, and simmer until the vegetables are done. Taste and adjust the seasonings.

    Put the couscous in a bowl and add an equal amount of boiling water; cover and let stand for 5 minutes.

    Stir the lemon juice into the stew, taste and adjust the seasonings.

    To serve: mound the couscous on a platter, top with the stew and garnish with the parsley. Serve with additional harissa sauce on the side.