Khatte Chicken Serves 6 2 Lbs. Boneless Chicken 3 Tbsp. Ground Almonds 1 Tsp. Freshly Ground Black Pepper 1 Tsp. Sea Salt 1 Tsp. Cumin Seeds 1 1/2 Tbsp. Minced or Crushed Garlic 1 1/2 Tbsp. Grated Ginger 3 Green Chiles (Serrano) ~ Sliced into 1/8” or less rings Juice...
Foghorn’s Brining Blend 1 Jar Foghorn’s Brining Blend 1 Medium Sized Turkey or Large Chicken 1/2 Cup Kosher Salt 1/2 Cup Brown Sugar 3 Quarts Water 1 Quart Orange Juice or Cider Directions: Heat 1 quart of water, add salt and brown sugar. Stir until dissolved....
Braised Pork with Spinach & Chickpeas Serves 4 4 Tbsp. Olive oil 1 Large Onion ~ Chopped 4-5 Cloves of Garlic ~ Crushed & Chopped 1 lb. Boneless Pork ~ Cubed 1 28 Oz. Can Diced Tomatoes or 6 Fresh Tomatoes (Peel, De-seed & Dice) 2 Tbsp. Smoked Hot Paprika...
Kharcho (Georgian Soup with Herbs & Walnuts) Serves 6 - 8 2 Lbs. of lean Beef or Lamb ~ Cut into 1/2 -inch cubes 2 Quarts of Beef, Chicken, or Vegetable Stock 2 Tsp. Khmeli Suneli 2 Bay leaves 2 Sprigs of parsley 1/4 Tsp. of Black Peppercorns 3 Large Onions ~...
Kheema Serves 6 A traditional meat dish of Pakistan and India, it is normally served as an evening meal. Kheema may also be used as a sandwich filling. 2 lbs. Beef, Lamb, or Goat ~ Minced or Ground 4 Medium potatoes ~ 1/4 inch cubes 3 Medium onions ~ Thinly sliced 4...
Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj) Serves 4 - 6 1 Large chicken, about 5 to 6 pounds 1 Tsp. Sea Salt 2 Large onions ~ peeled and thinly sliced 3 Cloves Garlic ~ peeled and crushed 1/4 Cup butter or oil 1 Cup Rice ~ cleaned and washed 1 Tbsp....
West African Chicken and Groundnut Curry Serves 6-8 3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces 1/3 Cup Flour 2-3 Tbsp Ivory Coast Curry Powder 1 Tsp. Sea Salt 1/3 Cup Olive Oil 2 Tbsp. Fresh Ginger ~ Minced 2 Tbsp. Garlic ~ Minced 2 Serrano...
Vindaloo Serves 4 Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood. 1 lb. Pork, Chicken, Seafood, or Lamb - Cut into fork-size pieces 1 Large Onion - Thinly sliced 1 Red Bell Pepper - Thinly sliced 4 Medium...
Doro Wat (Ethiopian Chicken with Booda’s Berberé) Serves 4- 6 Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish. It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your...
Braised Chicken with Lemon Thyme Cream Sauce Serves 4 4 Bunches of Scallions - Greens trimmed and reserved 1 Cup of Chicken or Vegetable Stock 2 Tbsp. Lemon Thyme 1 Bay Leaf 4 Chicken Breasts Flour for dredging 1/4 Cup Olive oil for frying 1/2 Cup Dry White Wine 1/2...
