Recent Recipes

Chicken Tikka Masala

Comments (0) | Tuesday, October 26, 2010

Chicken Tikka Masala with Jasmine Rice
3 chicken breasts
4 tablespoons olive oil
1/4 teaspoon ground cardamon
1 cinnamon stick
1 cup chopped white onions
2 teaspoon ground Ginger
2 garlic cloves, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 tablespoon paprika
1 teaspoon garam masala
1 large tomato
1 tablespoon tomato paste
5oz water


1. Cube chicken to bite size pieces, salt to taste and set aside
2. Dice the tomatoes and onion and set aside
3. Mix all the spices and set aside
4. Heat oil in large pan
5. Add cinnamon stick. Heat for 1 minute and remove.
6. Add onions to oil and stir until brown.
7. Add the spices and garlic. Stir for 1 minute.
8. Add tomatoes and paste. Stir for 1 minute.
9. Add the water and simmer.
10. Add chicken and cook for 10 to 12 minutes.
11. Serve over fragrant rice.

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Penne Pasta with Vodka Sauce

Comments (0) |


12oz whole wheat penne
1-28oz can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots minced
1 garlic clove minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy whipping cream
1/2 grated parmesan cheese


1. Bring a large pot of salted water to a boil. Add penne and cook as the label directs. Reserve 1/2 cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

2. Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, 30 seconds. Remove from heat and stir in the vodka, tomatoes, and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan.

3. Add the pasta to the sauce and toss to combine, adding some of the reserved cooking liquid to loosen. Season with salt. Serve topped with more Parmesan.

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Lemongrass Grilled Chicken Banh Mi

Comments (0) | Friday, October 8, 2010



  1. 1 cup Asian fish sauce
  2. 1 cup fresh lime juice
  3. 1/2 cup sugar
  4. 8 garlic cloves, minced
  5. 1 tablespoon lemongrass paste
  6. 4 red Thai chiles, thinly sliced
  7. 1 tablespoon kosher salt
  8. 8 skinless, boneless chicken breast halves (3 1/2 pounds)

Pickled Vegetables

  1. 1/2 cup water
  2. 1/4 cup rice vinegar
  3. 1/4 cup sugar
  4. 1/2 teaspoon kosher salt
  5. Pinch of crushed red pepper
  6. 3 large carrots, julienned
  7. 1/4 pound daikon radish, julienned

Banh Mi

  1. Four 8-inch baguettes, split and grilled
  2. 1/4 cup mayonnaise
  3. 1 cucumber, thinly sliced lengthwise
  4. 10 large cilantro sprigs
  5. 1 jalapeño, thinly sliced


  1. MAKE THE MARINADE : In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, lemongrass, and salt. Put the chicken in a resealable plastic bag with the marinade.
  2. PICKLE THE VEGETABLES : In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
  3. MAKE THE BANH MI : Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
  4. Drain the pickled vegetables. Slice 6 of the chicken breasts.
  5. Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve
  6. If not a big fan of lemongrass, just omit from the marinade.

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Death By Garlic Pasta

Comments (0) | Thursday, October 7, 2010

1/2 cup olive oil
10 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
1 cup cooked chopped chicken
1/3 cup grated Romano cheese (can use sharp white cheddar with a mix of mild cheddar)

1. Cook pasta according to directions
2. In a pan, brown garlic in oil. Add salt, pepper, and parsley and remove from heat.
3. Toss penne pasta with garlic mixture and cheese and serve!

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