armadillas


Category Archive

The following is a list of all entries from the Indian category.

Leap Year

There are moments in life when a girl just needs to watch a chick flick. It’s the truth, I tell you! Such movies may be cheesy and sappy and might fill our heads with unrealistic romantic notions and all that nonsense. But on a rough day when the world seems against you and nothing is going the way you had planned or hoped and you’re just filled with lots of confusion, a little chick flick can brighten the day a bit. There’s nothing like a chick flick to lighten your heart. My flick of choice today is Leap Year. Not one of my top ten movies for sure, but who can resist a rugged Matthew Goode playing an Irishman? Between the accent and the beard and those wonderful hazel eyes (though I think they’re really blue), my worries melted away in Ireland. Plus, I have a soft spot for lanky men. Oh, and his character is a chef. I think all my everything on my list has been met. Yup!

Ah, nothing like a man that knows his way around the kitchen. I’ll try not to swoon over his chicken stew. Anyway…enough about all that. Another thing that can brighten up one’s day is some mint. Especially when that mint is pureed with some lime and some mayo in a food processor and drizzled over succulent fish tacos. Mmm

I remember the first time I discovered fish tacos. It was the summer after freshman year of college and my best friend and I decided to go visit his mom in good ol’ cali. Santa Barbara to be exact. I can’t remember what we did that day, but his mom and her roommate decided that we were going to cook up some fish tacos. What…? I didn’t think I had heard correctly. Did they say they were going to put FISH in my taco? Now, at this point in my life I was not the adventurous eater that I am today. Fish certainly was not a menu option for me. Ever. Gross. They were trying to kill me. It just had to be a conspiracy. But I did not want to be rude and reject the graciousness of my hostess. So I figured I would take a bite, push the thing around my plate a bit and claim to be too full to eat anymore. To my great disappointment, I ended up eating two tacos. Turns out I liked fish after all. The fish tacos were absolutely fabulous! I was converted as soon as that first bite hit my tongue.

Fast forward a couple years and I discover Aarti Paarti and her FISH TACOS. I’m telling you, in this recipe it’s not even the fish I care about. The mint mayo absolutely makes this dish in my opinion. Something about the mint mixed with the lime just pacts the perfect punch of flavor for my taste buds. I’m drooling now as I type. Here’s her video if you care to watch:

Yum yum yum and yum. There aren’t enough yums in the world to go around! I love Aarti. She’s so adorable. I want her hair. My curls are never so tame! Okay, let’s get cooking!

Back in college, we used to have family dinner nights. I miss those nights. As you can see, sometimes the menu changed

Recipe courtesy Aarti Sequeira

Ingredients:

Fish

  • 4 white fish fillets
  • 1/4 cup olive oil
  • 2 teaspoons coriander
  • 2 teaspoon ancho chili powder
  • 1 teaspoon garlic powder
  • Pinch cinnamon
  • Salt
  • Pepper

Mayo

  • 1/2 cup mayonnaise
  • 1 tablespoon garlic, minced
  • 2 teaspoons cumin
  • 1 lime
  • 8 mint sprigs
  • Salt
  • Pepper

Of course, we need tortillas too. As far as toppings go, I like nice crispy cabbage. I may or may not have added some pickles. I love pickles. I blame Aimee

(Borrowed your pic. Hope you don’t mind!)

But you can use whatever taco toppings you want! So first thing’s first. Mix up your spices! That would be the coriander, chili powder, and garlic powder, plus a few shakes of salt and pepper. And the cinnamon. I almost forgot

Mix the spices with the olive oil so that you have a nice little marinade. Slop all over fish in a large bowl. Leave it be for 20 minutes or so

While that bit of magic is happening, we can make the mayo. I like mine served chilled so it’s best to do it before we cook up the fish. Add mayo, garlic, mint, cumin (toasted for a few minutes on the stove top if you like…I skipped this step), juice from the lime, and some salt and pepper into the food processor. Pulse until smooth. Presto done! How simple can you get? Pour your minty concoction into a bowl and stick it in the fridge

Set your skillet on medium heat. Place fish into non-oiled pan and cook for roughly three minutes per side

That’s it! Chunk up you fish with a fork and get ready to assemble. Slather your tortillas with the mayo and lay down some cabbage. We also whipped up some coleslaw to go on the side

Oh boy! Am I excited for these. Bad day shmad day. Do you know what else makes you leave your worries behind? Looking at old photos of your friends doing a crazy dance while you were cooking

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Direct heat

I have an announcement to make! Today I entered to win a KitchenAid Stand Mixer…along with some 60,000+ other people. My odds are slim, but they’re better than not entering at all. My fingers are tightly crossed.

But that wasn’t my real announcement. What I really wanted to say is that the broiler and I are becoming fast friends. I have grown to love my broiler. She is teaching me wonders about cooking tender, juicy meat. First the steak and now the lovely pork chops I made for dinner tonight. I will never cook on the stove top again! Okay, that’s probably not true but I’m certainly feeling that way at the moment. And it’s so fast. Tonight my dinner was done under ten minutes (not including the time it took to marinate the chops). Aaaa-maaaaaazing! Let’s not forget that the cleanup is pretty easy, too. Oh, yeah!

It seems to me that recently I’ve been borrowing a lot of recipes, some of them tweaked, some of them not. Today was no exception. I knew I wanted to make some pork chops, but had no idea how to do them up. Pan fried, smothered, baked, grilled, Asian style, Italian style (which almost happened), Southwest style. The possibilities were endless and yet I could not settle on a single idea. SO I turned to the web. Smitten Kitchen to be precise. I stumbled upon a lovely haiku she had written about her pork chops and was inspired to write my own:

Tender, soft, juicy

Pork chop how I enjoy thee

Melt in your mouth glory

I can’t take all the credit. The boyfriend helped with those lines! He can be cute when he wants to be. Anyway, so the recipe I used belongs to Deb Perelman with slight changes. I jumped the gun and ended up throwing all my spices in with the oil at once, but it turned out superb. I was a little iffy about using cumin because it just isn’t one of my favorite spices, but the more bites I took, the more I loved it. Mmm hmm!

Recipe courtesy Deb Perelman

Ingredients:

  • 3 in-bone pork chops
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic, minced
  • 2 tablespoons olive oil

Heat olive oil in skillet with garlic on medium-low heat

In a small bowl, mix together your spices. Once you can smell the garlic (it only takes a couple minutes), mix the spices into the skillet with the oil

Stir together for about another minute

Make sure you cleaned your shops. Habit, what can I say. Then pour the sauce over them in a large bowl

Now get your hands dirty!

Allow your little chops to marinate for about 30 minutes. I think I shaved off a few minutes. A girl’s gotta eat! Preheat your broiler. Spray a broiler pan with (none other than) PAM. Arrange your pork chops onto the pan as best as you can

Alright, stick those babies under the broiler for about four minutes. Oh, and don’t forget to move your rack to the upper part of your oven. I put mine one above the middle slot. I feel like the top slop is just too close. Maybe one day. After your four minutes is up, flip

Stick them back under the broiler for another 4 minutes. Easy as pie, I tell ya! Be sure to let your beauties rest for a few minutes, enough time to whip up a side salad. Pick your favorite chop and dig in. Serve with your salad and some mashed potatoes

I’d say this is another meal to add to the I-want-to-impress-someone pile. So tender and juicy! Didn’t even need a knife. Slrrp! Finish it off with a slice of Farm Fresh tiramisu that you just know you could make better. Time to pull out the notebook

Tijuana


A picture says a thousand words

It’s always fun cooking with friends, especially if they are the ones doing the cooking. Of course, the whole dinner is a group effort, but there’s a need for someone to take charge. For the most part, I find that person to usually be me. The kitchen is just where I like to be. But sometimes you need to step back and give someone else the reins. Last night, they were handed over to Alan

He made us curry. Aimee acted as sous chef, slicing the zucchini, chopping the onion, and grating the ginger. I diced the chicken and cooked the rice, silently reminding myself not to chase people out of my kitchen. It’s a good thing to have friends that know how to cook! Allison provided the entertainment on Alan’s Mac. We watched a  Karmin video and then she introduced us to Beauty and the Beat. Oh yeah, Aimee was also our photographer. Sure, I snapped a few shots myself but her camera is by far more superior than my little rinkydink phone.

As of yet, I do not have the recipe for Alan’s curry, but there are plenty of pics for you until I can procure it.

Yum! Great meal. I do prefer red curry a little over yellow curry, but I was not complaining! Oh, and we got our free slurpees from 7-11. You know, since it was 07/11