Murgh Makani ( Indian Butter Chicken)

Murgh Makhani

(Indian Butter Chicken)

serves 4

Ingredients

marinade:

5 cloves garlic, minced
1 teaspoon minced ginger
1 teaspoon salt
1/2 teaspoons black pepper
1/2 teaspoons cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon ground cloves
1/4 teaspoon cardamom
1 whole lime, juiced

4 boneless, skinless chicken breasts cut into bite size pieces

sauce:

1/4 cups butter
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 14.5ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 tablespoon tomato paste
1 pint whipping cream
1 bunch chopped cilantro
½ - 1 cup frozen petite peas (optional)

Preparation

marinate the chicken:

1.  Combine the marinade ingredients.

2.  Place the chicken in a 1 gallon ziplock bag, add the spice mix and seal the bag squeezing as much air out as possible.  Massage the chicken and marinade to insure the marinade coats all the chicken.  

3.  Marinate the chicken overnight.

create the Murgh Makhani:

1.  In a large sauté pan, sauté the onion in the butter until soft and translucent. 

2.  Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. 

3.  Add the tomato sauce ingredients and cook for 30 minutes over medium-low heat with the lid on, stirring occasionally.

4.  Just prior to serving and after the chicken and sauce has cooked for 30 minutes add the whipping cream, cilantro and optional frozen peas. 

5.  Heat the Murgh Makhani until the peas are warmed through, about 5 minutes.

service:

Serve the Butter Chicken over Basmati rice and accompanied by naan bread and Samosas.

Tikka Masala

Tikka Masala

serves 4

(India)

Tikka Masala is dish of roasted chicken chunks  in a spicy masala  sauce and one of those Indian restaurant specialties that is dead simple to prepare at home.

Ingredients

Tikka Masala marinade:

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons Kosher or sea salt, or to taste

3 boneless, skinless chicken breasts, cut into bit-sized pieces

4 long skewers

Tikka Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

accompaniment :

yellow rice prepared to package instructions

naan bread

Preparation

prepare the marinade:

In a large bowl combine the yogurt, the lemon juice, the cumin, the cinnamon, the cayenne, the black pepper, the ginger, and the salt.  Pour the mixture into a large, 1 gallon, resealable plastic bag, add the chicken and refrigerate for at least 1 hour to marinate.

Lightly oil the grates of your grill and preheat it to high heat.

grill the chicken:

Distribute and thread the chicken pieces onto the skewers, discard the marinade.  Grill the chicken until juices run clear when a piece is pierced, about 5 minutes on each side.

prepare the masala sauce:

Melt the butter in a large, heavy sauté pan over medium heat.  Add the garlic and chopped jalapeno for 1 minute.  Add the cumin, paprika, garam masala and salt, stir in the tomato sauce and cream.   Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.  Remove the chicken from the skewers and add the pieces to the thickened sauce and continue to simmer for 10 minutes.

service:

Transfer the Tikki Masala to a serving platter and serve immediately accompanied by yellow rice and naan bread.

Melanzane alla Parmigiano (Eggplant Parmigiano)

Melanzane alla Parmigiano

(Eggplant Parmigiano)

serves 6

(Italy)

Eggplant Parmigiano is one of those signature Italian dishes that most non-Italians only eat when "dining out" in Italian restaurants which has always been a mystery to me as it is very easy to make at home.  Whether smothered in spicy gravy (Italian/American for tomato sauce) or sandwiched in crusty Italian bread this is one of my favourite non-meat meals.  Even though I've been told it is no longer necessary with "modern" eggplant, in my recipe I follow the "old school" methodology of salting the sliced eggplant to remove its bitterness . . .  it's how I was taught and I figure if it ain't broke don't fix it, just remember to rinse the salt off and pat dry the slices before breading and frying!

Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/8-inch-thick round slices

salt sufficient for sprinkling

5 cups seasoned breadcrumbs

Freshly ground black pepper

oil for frying

3 large eggs, beaten

7 cups  tomato sauce

grated Parmesan

1 pound fresh mozzarella, shredded

Preparation

1.  Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.  Discard the bitter liquid captured in the dish.

2.  Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.

3.  Place some of the breadcrumbs in a lipped plate in preparation for breading the eggplant slices. In another dish place the beaten eggs. One at a time, dip the eggplant slices in the egg, and dredge them in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded. 

4.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. 

5.  Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat until all the remaining eggplant slices have been fried.

6.  Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with some of the tomato sauce and arrange some of the eggplant slices  over the sauce to cover the bottom of the baking dish, cover this layer with some of the tomato sauce, sprinkle with grated mozzarella ‘til the tomato sauces is thoroughly covered with it, sprinkle with some grated Parmesan.  Repeat this layering until all the slices of eggplant are used.  The top layer should be tomato sauce, mozzarella, and Parmesan.

7.  Bake in the preheated oven until hot and the top is just beginning to brown, about 30 minutes. 

8.  Slice into servings and serve with sufficient additional tomato sauce in a separate bowel so diners can moisten the Parmigiano to their taste.

Spezzatino Rosso Italiano

Spezzatino Rosso Italiano

(Italian Red Stew)

serves 4 to 6

This is one of those meals that my mom would  make on  a  regular basis and which we, her kids,  never paid much attention to the recipe  for . . .  it was just always there.   When we were older and asked for a recipe, as with so many dishes  from an Italian-American kitchen  she would say "un po 'di questo e un po 'di quel" (a little  of this and a little of that).   This is my interpretation  of her non-recipe,  I  hope it does her honour.

Ingredients

1 pound beef stew meat
5 medium red potatoes, sliced into quarters and then each quarter in halves or thirds depending on the size of the potatoes 

2 tablespoons extra-virgin olive oil

2 cloves garlic, peeled  and chopped

1 large yellow onion, peeled and cut into  8 wedges

1 large celery stalk, cut into 1/4-inch crescents

1 cup baby carrots, cut into 1-inch  pieces

3/4 cup pitted, whole Kalamata olives

8 white mushrooms, quartered

1 cup beef broth

1 cup red wine

1 28 ounce can whole tomatoes (San Marzano if you can find  them), roughly crushed by hand

4 tablespoons flour

1/2 teaspoon cayenne pepper

1tablespoon freshly ground black pepper

1teaspoon Kosher or sea salt

 Preparation

1.  Combine the flour, cayenne, black pepper, and the salt  in a large (1 gallon) re-sealable  bag, massage to evenly distribute the ingredients.  Add the stew meat and shake/massage to evenly coat the  meat.

2.  In a medium sized pot bring 2 tablespoons of extra-virgin olive oil to the ripple stage over medium high heat, add the stew meat from plastic bag and brown the meat thoroughly.

3.  When beef is  thoroughly browned, add the beef broth stirring  to incorporate the beef "bits" sticking  to the bottom  of the pot (deglazing).

4.  Stir in the tomatoes and the red wine.

5.  Add the onion, garlic, carrots, potatoes, and celery.  Stir to distribute. 

6.  Reduce the heat to achieve an even simmer, cover and continue cooking until the potatoes begin to soften, about 1 1/2 hours.

7.  Continue cooking  for an additional 1/2 hour until the carrots and potatoes are cooked through, add the mushrooms in  the last 15 minutes before serving.

8.  Correct seasoning and serve accompanied by grated Parmesan and crusty Italian or French bread.