I don’t often include steak in my meal planning, but every once in a while I put it on the menu for a Saturday dinner. I pulled up this recipe for coriander-crusted flank steak with Cuban black beans.
The steak is rubbed with coriander, black pepper, and salt. I bought an eye of round steak for the recipe.
The Cuban black beans include bell pepper, cumin, tomato paste and chicken stock. We keep vegetable, not chicken stock in the pantry.
I left the cooking to Terry. She is the steak expert. This made for a delightful Saturday dinner.
I love chicken tikka masala. It is one of my two favorite Indian dishes along with tandoori chicken. Unfortunately, our local Indian restaurant (at least we have one now!) rarely makes chicken tikka masala available on its buffet. I had a hankering for the dish, so I decided to make it myself.
I have a few chicken tikka masala recipes in my database. I decided to try this one by Aarti Sequeira, of whom I am a big fan. I made the marinade as specified a few hours ahead. I took a big shortcut on the sauce. Rather than doing it in steps as the recipe specified, I threw all the ingredients into my Vitamix, created a smooth sauce and the put it into the pan with the chicken which had been cooking for a while.
The result was delightful. Very much the taste of restaurant chicken tikka masala. Terry called it “killer.” It was one of those recipes that really worked.
Sometimes recipes will sit in my Living Cookbook database for a long time before I get around to trying them. Other recipes get made right away when I come across them. Terry had marked a number of recipes in the November issue of Cooking Light for addition to the database. This recipe caught my attention.
It includes chicken, black beans, diced tomatoes, corn, and bell pepper. Spices include chili powder, cumin, black pepper, and chipotle chiles in adobo sauce. The nice thing is that you simply throw everything in the crock pot and leave it. I chopped up the chicken at the outset rather shredding it at the end as the recipe specified, so when it was time to eat all I needed to do was serve it.
The recipe made for a nice hearty autumn supper.
I write a lot about my successful recipes here, but not every attempt is a success.
I recently tried an orange-chipotle shrimp recipe which I had successfully made before. The first hurdle was the frozen shrimp that I bought. It was “deveined-tail-on easy to shell and ready to cook.” When I opened the package the shrimp was icy. Not just frozen, but icy. I attempted to remove the shells in the defrost process and in the cooking. But when the dish got to the table there were a couple of shrimp still not properly shelled.
Big fail from my perspective. I’m not Alice Waters or Julia Child, but I do take pride in my cooking. (Though, Julia, I recall, sometimes owned up to her failures.) Terry liked the meal but I was unhappy with the shelling fail.
You can’t win ’em all.
I saw this recipe for paprika chicken on Trisha Yearwood’s Food Network program. The recipe called for a whole chicken cut up; I used boneless leg meat. The recipe called for onions, which I omitted as usual. I pretty much followed the recipe with respect to the seasonings, browning the chicken, and using bell pepper, tomato paste, broth, and sour cream.
The recipe took less time than the recipe specified because I used boneless chicken rather than bone-in chicken pieces. It turned out quite well.
Terry enjoyed it, which is always the most important thing.
Terry and I had a good Thanksgiving. We were joined by Terry’s sister Julie who drove up from El Cajon with Laura, long part of the family, who would have been Julie’s mother-in-law had it not been for a fatal car accident decades earlier. With Terry recovering from her knee-replacement surgery we chose not to cook but rather ordered a take-out pack from Hometown Buffet.
The package included two pies, a pumpkin pie that we enjoyed here and a cherry pie that we took out to my brother’s house later in the day. I made the decision, without really telling anyone, that we would have fresh homemade whipped cream. The day before Thanksgiving I made a dinner that called for heavy cream in the recipe, so instead of buying a small single-use carton of cream I bought a large one.
I put the cream in my Kitchen Aid stand mixer bowl, threw in a little sugar, attached the wire whisk and turned the mixer on high. I had a few moments of panic when the cream did not become whipped, but I kept my Kitchen Aid running, kicked it up higher, and soon, voilà!, I had whipped cream.
Terry, Julie, and Laura were surprised and pleased. I was happy with my accomplishment. It made for a nice touch on an already fine Thanksgiving.
The source recipe for this meal was pan-roasted cod in spicy Thai broth. It appeared in the October 2014 Coastal Living, and was excerpted from the then just-released The Pollan Family Table.
The broth contains coconut milk, lime juice, garlic, red curry paste, dry white wine, fish sauce, sugar, coriander, ginger, and tamarind paste. I failed to put coconut milk on the shopping list, and so used leftover condensed milk I had in the refrigerator. I bought the lime and failed to use it. That’s me. I couldn’t find tamarind paste so I used a quarter of a package of tamarind soup mix.
It was supposed to be a broth. It came out a sauce. It was marvelous.
I cooked the cod on the stove top rather than in the oven.
The overall result was superb. I rarely give a recipe five stars in my database, but this was one.