Marinate a good sized pork loin in italian dressing and 2 cloves of minced garlic and a half cup of apple juice for 24 to 48 hours. Hook up the rotisseree unit on the grill. Preheat grill on low for a couple minutes. Put roast on and close lid for 20 minutes. Open lid and brush on marinade. Close lid half way and let cook on med heat. Brush on marinade every 20 minutes till roast is done to your liking. Yummy!!!!!
how bouts a nice wine from them thar berries????
nothing left to do but smile, smile, smile
We have them growing like weeds up here in WA. I pick them,wash them, and feed them to my kids so they have a nice snack and then watch them bounce all over the room...lol.... Someday I might actually make something with them as they're everywhere!
well, you could always freeze 'em and have cobbler at Christmas!
Anybody have any suggestions for cooking the blackberries that I have growing like hell in my garden? Besides jam and cobbler, that is. Have done that until can't deal anymore, and am looking for other ideas.
before cooking the chicken! But you figured that out.
I normally just cook the stuff. I rarely write out the recipes, unless it's my pot roast. So you'll forgive me, if I forget a step, or an ingredient. I'm remembering the recipe "on the fly" so to speak.
Oh...yeah.... coriander!!!!!!!!!!!! Or cilantro, if you like.
I use a lot of coriander in Indian cooking. How could I forget??? I guess it's so natural, that I forgot.
Anyway, I use fresh coriander. 1 bunch. I wash the bunch, dry it off and then chop up the leaves. I add a large "pinch" and I mean a large pinch of coriander with every step in my cooking. Fry up chicken? Add coriander. Add onions? Add coriander. Onions are softened? Add coriander. Add tomatoes? Add coriander. Tomatoes are softened? Coriander! Add sauce? Add coriander. Check 10 minutes later? More coriander.
You can never have enough coriander in Indian cooking.
Besides... I love the stuff ;-)
Oh, yeah... drain the palm heart medallions. You can add a bit of the juice to the vinegrette... say 1 - 2 Tblsp.
Ah, yes. I use a combo of various "stuff". 1 tsp of Prepackaged chicken marinade, about 1/4 cup white vinegar, 3/4 tsp Indian Masala spice 1/2 tsp curry powder, and about 1 - 2 tsp of the Tikka Masala sauce. and about 1/4 cup water. Mix up the muck in a measuring cup, and pour over the cut up chicken. It's really not critical. The key is the vinegar, and the curry powder. Anything that will tenderize the chicken.
We've had this Tikka Masala chicken for two nights running and one lunch . De-lish! (But I can see getting tired of it.) One more serving left for tomorrow, and then we're on to breaded chicken cutlets. Probably serve that with my tomato and palm heart salad and some green veggie on the side. Probably asparagus.
Tomato and palm heart salad.
Two cups (or one box) grape tomatoes.
One can medallioned palm hearts
1/4 cup red vinegar
1/4 cup light olive oil
1/5 cup "Balistic" (Balsamic) Vinegar.
(These quantities are "to taste". You can add more or less as desired.)
1 - 2 tsp dry parseley or 1/5 cup fresh parseley
3/4 tsp "Italian spices" dry
1/2 tsp ground black pepper
Cut grape tomatoes in half.
Cut palm hearts in half
Add palm heart medallions to the tomatoes
add the oil, and vinegars, and the spices and pepper blended in a mixing cup. (I whisk the mixture with a fork)
Pour this vinegrette over the tomatoes and palm hearts, mix well, and enjoy.
personally I don't like using prepared sauces...
then again, I got time on my hands...
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
use koyadofu as a substitute (koyadofu is the tofu concentrate that you have to soak in water (like a sponge) before you can start to use it. or use regular HARD tofu. don't grill the tofu, and don't grill the koyadofu just stick it in the fry pan with a smigen of grape seed oil to brown it a bit before you add it to the sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a BIG bowl, pack in the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Lightly oil the grill. (I use grape seed oil) poke the chicken onto skewers, and dump out the marinade.
Grill until juices run clear, about 5 minutes on each side.
WARNING: vegetarians-- do not attempt to grill your tofu or koyadofu!
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. garnish with fresh cilantro.
mmm mmm good.
"What's the point of calling shots, this cue ain't straight in line
Cue balls made of styrofoam and no-one's got the time"