Tag Archives: chicken

Paul’s Tandoori Chicken Fajitas with Watermelon Salsa

To prepare the tandoori:

Ingredients:

1/2 C plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 T garlic (grated)
1 T ginger (grated)
1 T garam masala
1 T hot smoked paprika
1 tsp cumin (toasted and ground)
1 tsp coriander (toasted and ground)
1/2 tsp cayenne pepper
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)

Directions:
1. Mix all of the ingredients save the chicken.
2. Place the chicken in the marinade and refrigerate for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.

To prepare the salsa:

Mix together roughly two cups of watermelon diced with about one cup of ripe pear diced. Add about a third of a cup of red pepper finely chopped and one seeded serrano pepper finely chopped.

In a jar mix the juice of a couple of limes, about one half of a teaspoon of sugar and a little salt. Shake well and then add to watermelon mixture. Make sure it all gets mixed together.

Finally:

Place some salsa on a fajita tortilla, add a skewers worth of chicken, spritz the chicken with just a little soy sauce, wrap, and take a bite.

The tandoori aspect of this comes directly from Kevin at Closet Cooking; everything else was me (Paul).

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Chocolate Pasta with Savory Fillings

For the Pasta

3 large eggs
1 C unbleached flour
½ C unsweetened cocoa (I used the dark or brut cocoa)
1 T milk

Sift the flour and the cocoa powder onto a work surface. Make a well and break the eggs into the hollow, add milk. Lightly beat the egg mixture and then draw the flour in until you can work it with your hands. Knead for about 8 minutes (do not skimp) Wrap in plastic and refrigerate for a minimum of 15 minutes and up to 3 hours. Roll out and cut as desired.

For the Spinach and Ricotta Filling

1 lb spinach
½ C Ricotta cheese
¾ C of crumbled blue cheese (such as Stilton)
Freshly grated nutmeg

Cook the spinach for 2 or 3 minutes either by steaming or blanching in boiling water. Drain and squeeze out as much water as possible. Chop roughly. Mix with the cheeses. Season to taste with salt, pepper and nutmeg.

For the Beet and Goat’s Cheese Filling

1 lb raw or cooked beets (not vinegared)
½ C Ricotta cheese
4 oz goat’s cheese

Cook the beets whole with the skins on. Do not pierce the beets. Peel beets and leave to cool. Chop and mix with cheeses and seasoning.

Cashew Chicken Filling

2 chicken breasts
1 bay leaf
¾ C chopped cashews
¼ tsp dried basil
1/3 C onion, finely chopped
¼ tsp thyme
1/8 tsp paprika
½ tsp salt
1T butter
2 eggs, beaten
1 C asiago cheese

Poach chicken in 2C water and bay leaf, 20 min. Remove breasts to cool slightly, then chop finely. Cook onion, basil, thyme, paprika and salt until tender, Add chopped cashews. Remove from heat, blended in eggs, cheese, chicken.

To Assemble

Cut the pasta into rectangles and place a good amount of the filling inside and warp up. Wrap in clean towels, tie with string and immerse in boiling salted water until cooked. Remove wrap and cut each roll into serving pieces.

To Serve

2/3 cup pine nuts
1 C unsalted butter
Big handful of fresh sage

While cooking the pasta, toast the pine nuts until golden. Make a sage butter by melting the butter in a pan, dropping in the sage and cooking for a few minutes. To serve, untie the bundle and cut into slices, discarding the ends. Arrange one slice of each slice on their ends on a plate and serve with the sage butter.

Originally called Reverend Mother Arm taken from Real Chocolate Delight.
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