Turkey Tiki Masala

We saw a recipe for Turkey Taki Masala in the New York Times. In all of our travels in India, I don't remember seeing Turkey on the Menu. I liked the sauce, however I thought the Turkey was dry. I doubt we will make it again.

We started with a delicious salad of Smoked Cod.

Turkey Tikka Masala

New York Times

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.

Ingredients

For the Marinade:

2       teaspoons garam masala

2       teaspoons ground coriander

2       teaspoons ground cumin

1       tablespoon paprika

4       teaspoons ground turmeric

1       teaspoon kosher salt

6       cloves garlic, finely grated or pounded in a mortar and pestle

4       teaspoons finely grated fresh ginger

1       cup whole-milk yogurt

4       cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

For the Masala:

4       tablespoons ghee or neutral-tasting oil

1       large onion, thinly sliced

6       ardamom pods, crushed

1       bay leaf

1       teaspoon paprika

½      teaspoon red pepper flakes(optional)

1         teaspoon garam masala

1-½    teaspoons kosher salt, plus more to taste

2         tablespoons finely grated fresh ginger

4         cloves garlic, finely grated or pounded in a mortar and pestle

2         serrano peppers, finely chopped

2         tablespoons tomato paste

1         (28-ounce) can whole peeled tomatoes

2         cups heavy cream

¾        cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

 Juice of 1 small lemon

 Steamed basmati rice, for serving

Preparation

1. Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

2. Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

3. Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

4. Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

5. In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

6. Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

7. To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

Thanksgiving 2018

Thanksgiving was a cooperative feast. Everyone contributed dishes. Cathy, of course, coordinated the dinner. We purchased a Smoked Turkey from Willie Bird Turkeys. Although the Turkey could be served as is (it didn't need to be baked, it could be served at room temperature) I decided to cook it low and slow in the Green Egg. Most people don't like Turkey and would have preferred that we made Pork, however everyone agreed this Turkey is no Turkey! It was good. We would use Willie Bird again! Everyone ate and drank too much, so it was a perfect Thanksgiving!

Cumin-Roasted Salmon With Cilantro Sauce

We made Cumin-Roasted Salmon With Cilantro Sauce that was in the New York Times. We are trying to eat more fish, and this was a good recipe.

Cumin-Roasted Salmon With Cilantro Sauce

New York Times

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Ingredients

For The Sauce:

1       cup cilantro, leaves and tender stems, chopped

¼      cup finely chopped chives(from about 1/2 bunch)

1       garlic clove, very finely chopped

1       tablespoon distilled white vinegar

¼      cup olive oil

Kosher salt and black pepper

For The Salmon:

1 ¾  teaspoons ground cumin

½      teaspoon smoked paprika

2       tablespoons olive oil

Kosher salt and ground black pepper

1 ¼  pounds skin-on salmon fillet

1       lemon, cut into wedges, for serving

Preparation

1.   Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you’ve reached the desired consistency.) Season with salt and pepper, and set aside.

2.   Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.

3.   Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.

4.   Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Wagyu and a Test

What could be better than a perfect Wagyu Steak? This one is from New Zealand. We prepare the steak using a great recipe for Rib-Eye Steak and Potatoes for Two from the New York Times. The interesting thing about this recipe, is the steak is done both on top of the stove and then finished in the oven. You don't grill it outdoors. As you can tell from the picture above, it turns out perfect with a great char on the outside and rare (like we like it) on the inside! You can get the recipe on our blog of: Feb. 17, 2018. Click the date to get the recipe. We decided to test some Frozen Potato Pancakes in preparation for Hanukkah. They don't cut it. I will need to make them from scratch.

Risotto of the Vigil

Every winter we make Risotto of the Vigil. We usually make it just before Christmas, maybe we will make it again this year. This classic Risotto has many vegetables in it. I especially like the cabbage. This is a tradition for us. It is a great dish. You can find the recipe on our blog of: December 22, 2009. Click the date to get the recipe.

Stir-Fried Beans with Pork and Chiles

Cathy spotted this recipe for Stir-Fried Beans with Pork and Chiles in the New York Times. It is a great recipe. I highly recommend it. I was dubious of the green beans but it worked out splendidly. The peanuts gave it the dish crunch and the chiles gave it a kick. We will definitely make this again.

Stir-Fried Green Beans With Pork and Chiles

New York Times

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Ingredients

2      tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed

1      pound ground pork

1.     handfull un-salted peanuts
1      teaspoon kosher salt

8      ounces green beans, cut into 1/2-inch lengths

2      red chiles, seeded or not, thinly sliced

1      tablespoon freshly grated ginger

5      garlic cloves, minced

1      teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife

¼       cup cilantro leaves and tender stems, chopped, plus more for serving

3        tablespoons rice-wine vinegar, plus more for serving

4        teaspoons soy sauce, plus more to taste

½       teaspoon sugar

Cooked white rice or rice noodles, for serving

Sliced tomato, for serving (optional)

Preparation

1.   Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

2.   Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

3.   Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

4.  Sprinkle more vinegar and soy sauce on top to taste, add the peanuts then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Tip

To make this dish without meat, substitute about 8 ounces finely chopped shiitake mushrooms for the pork.

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Sausage and Mushrooms

Sausage and Mushrooms served over Polenta is a favorite dish of mine. We get the Fennel Sausage at McCall's Meat and Fish. This is a perfect warm dish for a cool winter night. I love it! You can find the recipe as created by Cathy on our blog of: October 6, 2015. You will love it!