"Tandoori" grilled chicken Recipe...cheating made easy...

while we all might like a tandoori oven, this makes it very simple...

"Tandoori" grilled chicken Recipe

by Chris Patil

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While this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 6

Tags:

Indian

Ingredients

• 6 chicken leg quarters (drumstick+thigh), skinned, and trimmed
• kosher salt, 1 t
• lemon juice, 1 T
• yogurt, 2 cups
• lemon juice, 1 T
• ground cumin, 1 T
• ground coriander, 1 t
• paprika, 2 t
• cardamom seeds (hulled), 1/4 t
• cloves (whole), 1/4 t
• ground black pepper, 1/2 t
• kosher salt, 1 t
• turmeric, 1 t
• garam masala, 1 t (can substitute 1/4 t each allspice, nutmeg and cinnamon)
• onion powder, 1 T
• garlic powder, 1 t
• cayenne pepper, to taste (I usually use 1/2 t)
• garlic butter, 1/4 cup
• oil, 1/4 cup

Directions

1. Make 2-3 shallow cuts (1/4” deep) on the fleshy side of each chicken leg. Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
2. In a large bowl, whisk together the yogurt and lemon juice.
3. Grind together all the spices; add the spice mixture to the yogurt.
4. Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
5. Marinate in the refrigerator overnight, turning at least once.
6. Shake excess marinade off of the chicken.
7. Brush the chicken with a 1:1 mixture of garlic butter and oil.
8. On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes. Warning: there will be flare-ups!
9. Serve with lime wedges (to be squeezed over the meat at the time of eating).

i prefer bone-less thighs for this recipe...

you can get great naan bread at trader joe's...

or if you're lucky enough to have an indian community in your town, as we do in san diego, shop there for fresh naan...

in san diego 'little india center' is up on black mountain road, off miramar road, turn west on miramar rd (off 15 north) and north on black mountain road...

corner of black mountain and activity road...

Address:‎

9520 Black Mountain Rd San Diego, CA 92126

Strawberry-Rhubarb Pie

i remember as a kid thinking rhubarb was weird...something only adult ate...now i love it, so maybe i was right...

Strawberry-Rhubarb Pie

Yield: One 9-inch pie (8 servings)

Prep Time: 1 hour 15 minutes | Bake Time: 1 hour 5 minutes

For the Crust:
2¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
11 tablespoons butter, cut into ¼-inch cubes
7 tablespoons vegetable shortening, chilled
1/3 cup ice water

For the Pie Filling:
3 cups strawberries, hulled and sliced
3 cups rhubarb, trimmed and cut into 1-inch pieces
¾ cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
¼ teaspoon vanilla extract
4 tablespoons quick-cooking (instant) tapioca
2 tablespoons unsalted butter, cut into small pieces

1. To Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.

3. Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.

4. Make the Filling & Assemble the Pie: Toss the fruit with sugar, orange juice, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.

5. Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.

6. Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.

7. Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.

8. Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken.

jewish coffee cake...

i loved this recipe when i was a child...my mother made it for me...over the years it was lost...i finally found it and wanted to share...my mother sifted the flour seven, yes 7, times...gave it that tight, dense crumb...well worth it...maybe it was some kind of mojo...

Ingredients
1 cup butter
2 cups sugar
2 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
3 eggs
1 teaspoon vanilla
8 ounces sour cream

Chocolate Filling
1 cup chocolate chips
2 teaspoons cinnamon


Directions
Preheat the oven to 325 F.

Combine the filling ingredients of your choice in a bowl and mix with a spoon. Set aside.

Cream the butter and sugar. In a separate bowl, sift the dry ingredients together.

Add 1/3 of the dry ingredients to the butter and sugar, and mix using electric beaters at a slow speed. Add 1 egg and mix. Add half of the remaining dry ingredients and mix. Add the second egg and mix. Add the remaining dry ingredients, and the final egg, and mix thoroughly.

Add the vanilla and sour cream. Pour half of the batter into a well-greased bundt pan, then add half of the filling of your choice (nut, chocolate, raisin-nut, or any other filling you choose). Add the rest of the batter. Top with the remaining filling.

Bake for 65 to 70 minutes, or until the middle is set. Allow to cool for at least half an hour, and then invert onto a serving platter.

these are alternative fillings...my mom always made the chocolate cinnamon...

Nut Filling
¾ cup pecans, chopped
¼ cup walnuts, chopped
2 teaspoons cinnamon
3 tablespoons brown sugar


Raisin-Nut Filling
1/2 cup walnuts, pecans, or combination
1/2 cup raisins
2 teaspoons cinnamon
3 Tablespoons brown sugar


invent your own...
poppy seed...
peach...
pear...
macadamia-coconut...
pineapple-coconut...

food trucks...

who knew?...

boy, food trucks are the thing, along with farmers markets they are changing the face of food...and no where more so than san diego...they've been big in new york and texas, all over the south-west actually...san diego is catching on...and there is a blog...

http://sdfoodtrucks.com/

blogs...

blogging...


there are so many great food blogs out there...for every lifestyle...from gluten-free to white trash...what do you feel like eating today?...


try...working class foodies...


http://www.youtube.com/watch?v=qchBcvKOBcM&feature=list_related&playnext=1&list=SL


these folks are great, down to earth with a sense of humor...


this is their web-site...


http://www.hungrynation.tv/


and another very satisfying blog...with links...

http://www.food52.com/

cooking with dog...

always scooting around the internet looking for fun things...this youtube channel is amazing...done 'tongue in cheek' it has great recipes, clear, straight forward videos...in the comments area the recipe is displayed for print...it's just fun and informative...drop by...

http://www.youtube.com/user/cookingwithdog#g/u

coleslaw...

i love cabbage...i love coleslaw...
one of my favorites is a riduclously easy recipe, a variation of potato salad with green olives...

one large head of cabbage, cored and julienned...
1 cup chopped green olives, good quality...
1 cup - 1 1/2 cups good mayonaise...i like best foods or hellmans...reserve juice...
1/2 cup shredded carrots...
1/4 cup olive juice...
pepper to taste...
between the mayo and olives it's plenty salty...

throw it all together and toss well...
crisp when fresh...wilts slightly with time...
great on a sandwich or as a side-dish...

try this on a corned beef or barbecued pork sandwich...yep, heaven...