Monthly Archives: April 2020

Beef Stroganoff and a Salad

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We celebrated my wife’s birthday a little early this year. Of course, I made Beef Stroganoff.

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I decided to go with a bottle of Wheat Jr. from The Ale Apothecary – which is number 10 on Willamette Week’s best beers of the year.

Tandoori Fried Chicken and Curried Collard Greens

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I’ve been wanting to try this Tandoori Fried Chicken recipe for a while – especially since my one attempt to cook something similar was a spectacular failure. I thought the Curried Collard Greens would be a perfect pairing.

Since I posted this, the website where I found the recipe has removed it. Here it is:

INGREDIENTS

1 whole chicken (separated into breasts, thighs, wings, drumsticks)
1 cup buttermilk
2 limes
4 cloves garlic, finely grated
1 inch of ginger, finely grated
2 tablespoons garam masala
2 tablespoons salt

1/2 teaspoon powdered red food coloring (optional)
2 cups all-purpose flour
1/2 tablespoon dry ginger powder
1/2 tablespoon ground red chili (cayenne pepper)
1/2 teaspoon ground nutmeg
1/2 tablespoon crushed methi (fenugreek) leaves
5 cups oil (canola, vegetable, grapeseed)
1/2 cup honey
3 tablespoons hot sauce

INSTRUCTIONS

1. Combine chicken, buttermilk, juice of 1 lime, garlic, ginger, 1 tablespoon garam masala, 1 tablespoon salt, and 1/4 teaspoon red food coloring in a large bowl. Massage, ensuring every piece is coated. Cover and refrigerate overnight or a minimum of 3 hours.

2. In a large resealable plastic bag, add flour, 1 tablespoon garam masala, ginger powder, ground red chili, nutmeg, fenugreek leaves, 1 tablespoon salt, and 1/4 teaspoon red food coloring. Seal and shake to mix ingredients.

3. Remove chicken pieces from buttermilk mixture. Add to flour, one at a time, shaking to coat. Set aside.

4. Heat oil in a large Dutch oven to 350 degrees. Add coated chicken, making sure not to crowd the pot. Fry chicken until golden brown on all sides, and juices run clear (approximately 15 minutes).

5. Whisk honey, juice of 1 lime, hot sauce, and salt to taste in a small bowl. Drizzle over hot Tandoori Fried Chicken.

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I picked up a bottle of Ampersand – a special anniversary beer for Food & Wine magazine – brewed by Blackberry Farms.