Friday, August 20, 2010

Mango Curry Chicken + Asian-Style Hashbrowns

Leftover sauce sucks. Why not make more paleo-friendly foods to get rid of it?
If you aren't using leftover sauce, then the sauce recipe is here.

Stuff you need:
-Three medium chicken breasts (boneless & skinless)
-1/2c mango curry sauce
-Soy sauce
-Garlic clove
-Ginger root
-1 bunch of green onion
-2c sweet potato (finely sliced)
-2T rice wine vinegar

Prep:
-If you're in need of the sauce, make it first then chill it. It's going into the marinade so you need it right off the bat and you need it cooled.
-If you can only find sweet potato fries, don't worry. Chop the fries into quarters so you have slivers of sweet potato that will crisp up in the pan.
-Preheat oven to 375.

Chicken:
1. In a zip-close bag add the chicken breasts, 1/2c of mango curry sauce, 1/8c soy sauce, 2t chopped garlic, 1.5t chopped ginger, and 2T rice wine vinegar. Mix together and allow to sit in the fridge to marinade for a minimum of 30 minutes.
2. Place the chicken directly into a baking pan and pour the remainder of the marinade over the chicken breasts. Bake for 20 to 30 minutes at 375, until done throughout.

Asian-Style Hashbrowns:
1. Take the 2c of sweet potato and mix in 2-3 chopped garlic clove and about 1T of chopped ginger.
2. Add olive oil into a frying pan on medium-high heat. While this is heating, start making potato patties! To do this you want to grab a handful of the sweet potato and form into a loose ball. Set these balls aside for when the pan is heated.
3. The pan is hot. Time to fry hashbrowns. Take the loosely packed balls and set them in the pan making sure there is oil beneath and around them. Flatten them in the pan with a spatula. Allow these to cook for about 5 minutes on each side before removing from the pan and laying on a rack of paper towels to drain off any excess grease.


Optional soy dipping sauce:
1. Combine 1c soy sauce with 2T honey and 1/2T lime juice and stir well until mixed. Add in 1T chopped garlic and 1T chopped ginger and however much green onion you'd like.

Thursday, August 19, 2010

Mango Curry Shrimp Skewers

Yep! It's Indian food! And it's mega-simple to make. Did I mention it's paleo?

Stuff you need:
-8 large shrimp per person you're feeding (deveined and peeled)
-Yellow and green bell pepper
-1/2 jalapeno (chopped)
-Vidalia onion
-2T honey
-1 clove garlic (chopped)
-1/2 lime for juice (more limes if you want to squeeze them on your shrimp, which you do)
-12oz can of mango nectar
-Curry powder (not the red powder)
-Ground cumin
-Red pepper flake
-Cherry tomatoes
-Skewers

Prep:
-Soak your skewers if they're wooden (30 min. minimum)
-Heat your grill to medium/high heat
-Grab a frying pan

1. First let's make the sauce. Begin by peeling and chopping the ends of the onion and cutting the onion into quarters. Take one of the quarters and chop it up and set it aside. Now, seed the jalapeno and cut up half of it. Let's go over to stove where your frying pan is and go ahead and put it on medium/high heat and add in about a tablespoon of olive oil to heat up. Once it's good and hot, add in your jalapenos and onions. While these are cooking to translucency, go ahead and throw in a bit of red pepper flake (to your liking, of course!) and the chopped garlic clove and grab a mixing bowl and spoon. Combine about three tablespoons of the curry powder, 1/4 tablespoon of cumin, and 2T of honey with the mango nectar.
2. Now that the onions look gorgeous (we aren't really looking for anything from the jalapenos. They're done when the onions are done) and translucent, dump the mango curry mixture straight into the pan over the lot. Allow the mixture to come to a light simmer and reduce the heat to medium and stir occasionally while the sauce reduces. Once it has reduced by about half, add in the juice of 1/2 a lime as well as a pinch of salt and anymore spices you want to add[0]. This will reduce for about 25 minutes, so in the mean time and in between stirs, go ahead and chop your veggies.
This is going to reduce to about 1/4 of its initial volume at which point it should be more viscous, but not thick.
3. Veggie choppin' time! You want your bell peppers to be about the size of the largest onion quarter in regards to width and height. Chop all of the bell peppers and since you have three onion quarters left over, take about two layers of the quarter for each time you skewer onion on.
4. Take your skewers and layer them however you'd like. I generally start with onion, then shrimp, then a bell pepper, then shrimp, the tomato and an onion, more shrimp, then another bell pepper, more shrimp, then top it off with onion. You want to shoot for 4 shrimp per skewer.
5. With the sauce done, your skewers complete, and your grill hot, let's finish up the skewers. Separate your mango curry sauce in half. One half is for dipping, the other for basting the shrimp. Go ahead and liberally coat your skewers, even the veggies, with the sauce. They're now ready to be put on the grill. Grill them for about 3 to 5 minutes on either side. You're looking for a pink color and a firm texture. If you would like to baste them more as they grill, feel free to do so, it can only make them better.

Enjoy :D


[0] This is the point of no return for spice adding. If you want to put more of anything in, do it here or forever wish you had.

Friday, August 6, 2010

First Toast

Welcome to my humble cooking blog. There are many like it, but this one is mine.

I hope to catalog my various culinary experiments, whether deliciously disastrous or not. Hopefully, writing down my results, expectations, and conclusions will minimize the ceiling's flour content.

Happy cooking!