Tandoori Ribs, Saag Paneer Mac, Curried Collard Greens

This was another one of my Southern meets Asian experiments.

I have a Tandoori Ribs recipe in one of my cookbooks, but the marinade was pretty basic – so I used the marinade that I use on my Tandoori Lobster. For the sides, I decided to take another shot at the Saag Paneer Mac – but this time using grated fresh mozzarella instead of the grated paneer since mozzarella melts. I also used frozen spinach since to save time. Last, I wanted to try making some Curried Collard Greens. I also wanted to try making Green Tomato Pakoras – a take on fried green tomatoes – but couldn’t find any green tomatoes.

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I went with a bottle of the Figlet – a wild ale fermented with smoked Texas figs – from Jester King.