Recipes - Marinara Sauce

This is a very easy sauce to make and is better if made ahead of time so the flavor can really come out. You can keep it in the fridge for up to five days, or make a large batch and freeze it in small containers. This sauce is great with seafood in fact Marinara literally means mariner. The sauce was created by the sailors (or their wives) and paired with the catch of the day. It can also be paired with meatballs, meatloaf or even roast beef or pork.

Try spreading it on pita bread and adding some grated mozzarella and your favorite toppings then preheat the oven to 400 F and bake until golden brown (about 6 to 8 minutes.) I used to serve these in my restaurant in Seattle called. “The Brick Street”, the clientele loved them.

1 tbsp Extra Virgin Olive Oil
2 to 4 cloves of garlic minced or crushed
1 29 oz Can tomato sauce (pureed tomatoes, not actual pasta sauce)
4 to 6 leaves of fresh basil chopped (or 1 tsp dried)

Heat the oil in a large pot over medium heat. When the oil begins to get hot add the garlic. Stir the garlic being very careful not to burn it, when it starts to change color add the sauce, add the basil, reduce the

Recipes - Fast and Easy Thai Beef Curry

Thai Beef Curry

This recipe is for my friend George who is a great guy, but recently moved and is very busy with his new job. This is a simple yet delicious recipe that can be made in minutes or ahead of time for a wonderful meal. George used to make Thai curries for me which were delicious.

2 tbsp olive oil
1 onion chopped
1 bay leaf
4 green cardomom pods (optional)
1 lb of beef cut into bite sized pieces
1 tbsp Thai curry paste (see recipe, or store bought)*
2 tbsp fish sauce
1 can coconut milk
1 teaspoon Brown sugar
1 whole capsicum (large green, red, or yellow pepper)
handful chopped basil
handful cilantro
salt to taste

Heat pan or wok on high or medium high (whichever you are more comfortable working with). When oil is hot, add the onion and fry until light brown, then add the beef, sauté until it begins to brownNext add capsicum (sliced) with a sprinkling of water. Stir fry for 2 minutes. Add curry paste, fish sauce, coconut milk, brown sugar, and chopped basil. Toss to heat through. Then serve with boiled rice and fresh cilantro leaves.

*Thai curry paste can be bought at most supermarkets as well as fish sauce and coconut milk.

Recipes - Thai Curry Paste

I absolutely love Thai food and so does my whole family. This paste can be used for any type of meat or fish.

4 to 8 cloves garlic, peeled
12 black peppercorns
2-3 stalks of fresh lemon grass roughly chopped
1/4 teaspoon of turmeric
2 fresh green or red chilies (or to taste)
1 tsp ground coriander
1 tsp ground cumin
1 large onion chopped coarsely
Handful of fresh chopped coriander (cilantro) - use roots, stalks and leaves
1 whole lime squeezed
4 whole cloves
2 teaspoons of paprika (optional for red color)
Salt to taste

In a food processor or a blender, combine all ingredients and puree into a paste. You will need to add a little water or oil to allow the ingredients to infuse. This mixture will last for a week in your refrigerator, but it can be frozen.

What is Balti Cuisine?

I was recently unpleasantly surprised to read an article by Chris Pirillo formerly of Tech TV and all around tech guru about Balti cuisine. Mr. Pirillo implies that it is a made up cuisine that is nothing more than a very good marketing campaign. However, perhaps Chris is merely being sarcastic as is quite obvious in his fourth theory in his article.

Balti cuisine has become ubiquitous in Britain in recent years, first arising from a small restaurant in Birmingham in the late 1970s. There are now over 100 Balti houses in Birmingham alone. It originates from the region of Northern Pakistan known as Baltistan. Once a kingdom with its own royal family, Baltistan is a quite remote region nestled in the harsh and cold Karakoram Mountains.

The Balti dishes are said to be influenced by the fact that the Balti people are Nomads, traveling throughout Kashmir; and also influenced by neighboring countries such as China, Nepal and Afghanistan, making Balti a hybrid of cuisine.

Because of their nomadic lifestyle, the Balti people were said to have carried their kitchens on their backs. They would carry with them the exotic and aromatic spices traded to them by the Moghuls, a Karai (a wok like 2 handled pan) used both for cooking and for serving, and a knife needed in the preparation of meat and to chop vegetables. Unlike Indian, Pakistani, or even Chinese food, Balti is not traditionally served with rice, but instead a naan like bread.

Balti cuisine has evolved in Britain to what it is today, and nothing like what you might find in Pakistan. Indian food is becoming recognized as fine cuisine sharing the spotlight with its Continental cousins, the recent award of a Michelin star to the Tamarind Restaurant in London further emphasizes this point. As Britain continues its love affair with Indian and Indian influenced food, more and more dishes will be created that are among the most innovative, colorful and delicious cuisines in the world.

Commentary - Malasian Food

My friend Dee just turned me onto this cool site where there are not only great Malasian recipes, bt there is also a plethora of information on the cusine.

http://www.malaysianfood.net/index.html

Thanks Dee!

Commentary - You would not believe what is out there

There are some amazing recipes available on the web today, but there are also some very scary ones. I could not believe my eyes when I read the ingredients of this chicken curry.

http://recipes.chef2chef.net/recipe-archive/52/278070.shtml

It contains mayo, chicken soup, curry powder and cheddar cheese!!!??? YUCK

Recipes - Balti Chicken

This dish is so easy to prepare and is full of flavor. The bell peppers and tomatoes give it a sweetness is absolutely wonderful. Balti dishes are made with pastes (which are spice mixtures) you will be doing this here, by mixing the spices with water.

2 tablespoons olive oil
1 onion chopped
4 to 6 cloves of garlic minced or crushed
2 green chilies (or to taste)
½ teaspoon of turmeric
1 teaspoon ground cumin
1 teaspoon ground chili (or to taste)
1 teaspoon coriander
1 tablespoon of water
2 pounds of chicken breast skin removed and cut into small pieces
2 tomatoes chopped
1 green bell pepper seeded and chopped
1 red bell pepper seeded and chopped
1 teaspoon salt or to taste

Heat the oil in a large heavy bottomed saucepan or wok. When the oil is hot, add the onion and sauté until golden brown. Add the garlic and fresh chilies, then add the spices into the mixture, and add the water. Continue stirring until the water has evaporated. Now add the chicken and brown it slightly on all sides.

Add the tomatoes and bell peppers, and stir them in so that the mixture is even. Allow the tomatoes to cook for about 5 minutes. Cover and allow to cook another 15 minutes.

Serve with rice or bread.

Recipes - Black Bean Tacos with Avocado Salsa

This vegetarian dish is a delight to the taste buds. Prepare it without sour cream or cheese for a suitable vegan dish.

Salsa
• 4 large tomatoes chopped
• 2 large avocados, peeled and chopped
• 1 green chili minced
• ½ onion chopped
• handful chopped fresh cilantro
• 1 clove of garlic minced
• juice of 1 fresh lime
• pinch of salt

Tacos
• ½ onion chopped
• 2 to 4 cloves garlic, minced
• 2 cans low sodium black beans
• minced green chilies (to taste, remove seeds for milder version)
• 2 diced tomatoes
• 1 whole seeded and diced red, yellow or green bell pepper (or a combination)
• ½ teaspoon each of cumin
• ½ teaspoon ground chili (omit this or adjust this to taste)
• salt (to taste, I don’t add any salt, the spices compensate)

Condiments
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded low-fat cheddar cheese
• Sour cream and anything else you want

For salsa, combine tomatoes, avocados, chilies, onion, cilantro, garlic and lime juice in a medium bowl; set aside to allow flavors to blend. You can cover this and place it in the fridge if you are preparing it ahead of time.

For tacos, in a frying or sauté pan, sauté the onion until it starts to turn golden brown, then add the garlic, chilies, tomatoes and bell pepper allow to cook for about 5 minutes stirring frequently. Next pour the black beans in to the pan and cover allow to cook another 5 minutes. Remove lid from beans and allow water to cook off.

You should only need about 2 tablespoons of bean mixture for each tortilla. Combine condiments, and salsa to your taste and enjoy!
Note: Be sure to wash your hands thoroughly after working with chilies.

Commentary - Let's Talk Curry

I have read numerous books, worked in several Indian restaurants, searched all over the internet, and grown up around authentic Indian cooks. I have seen so many variations in curries it could make anyone’s head spin! Just try typing curry into Google or any other search engine and see what comes up.

To begin, lets talk about the origins of curry. Many of us in the West think of curry as being the powder that we can buy in our local supermarkets, yet when we dine out we are exposed to Chinese curries, Korean curries, Malaysian curries, Filipino curries, not to mention the red, green and yellow curries of Thailand, and that is just the tip of the iceberg!

When people ask me if I cook with curry or if there is curry in a dish I have made, I usually reply that curry or curries contain a combination of spices. There is much speculation over the origin of the word curry; in fact it is that of legends. However, most scholars have settled on the root being from the Tamil word ‘Kari’ meaning spice or spiced sauce. Alan Davidson, in his book “The Oxford Companion to Food” supports the Tamil theory.

It has been accepted that during the time of the British Raj the word became synonymous with Indian cookery. However, there is evidence to support the fact that during the reign of Richard I (1189 – 1199) in Britain there was a revolution in cooking. The British being very active in the spice trade began incorporating spices into their cuisine such as ginger, cinnamon, nutmeg, cloves, coriander, cumin, cardamom and aniseed, resulting in highly spiced cooking.

During the reign of Richard II (1377-1399) the first real English Cook book was written in 1390 called ‘The Forme of Cury’. ‘Cury’ was the Old English word for cooking derived from the French ‘cuire’ - to cook, boil, grill - hence cuisine. If this is the case, then when the English merchants first arrived in India in 1608 the word ‘cury’ had been part of the English language for well over two hundred years.

Whatever the true origin of the word, it can be said that curry has become a term synonymous with spice and flavor and we westerners enjoy our curries; in Britain curry is now the National Dish (determined by Gallup Poll) even surpassing fish and chips! The many colors and variations of curries keep the chef’s of the world busy creating, and the connoisseurs coming back for more.

Recipes - Pepper Prawns In Oyster Sauce

I love Chinese food, and I am always on the quest to find declious recipes. This one is not only very tastey, its also very easy to make and takes only minutes.

8 oz Medium Prawns (shell removed and deveined)
1 onion chopped
2 cloves of Garlic - minced
1 green pepper chopped
1 inch piece of ginger peeled and sliced (or 1 teaspoon powdered)
2 fresh chillies - finely sliced (you can use dried, and adjust it to your taste)
Black pepper, freshly ground (to taste)
2 teaspoons soy sauce
1 tablespoon Oyster sauce
2 tablespoons Chicken stock

Heat a wok till it's medium hot. Add the oil and wait till it gets hot. Then add the onionn and fry for about a minute. Add the garlic, ginger, green pepper and chillies. Stir-fry for about 10-20 seconds.

Add the prawns and stir-fry for another 30 seconds, add the black pepper.
Now add the soy sauce, oyster sauce, and chicken stock. Turn up the heat to high and stir-fry for another 30 seconds. Let the sauces thicken but not burn.

Remove from heat when prawns are cooked through. The prawns should be pink, take care not to over cook them or they will become rubbery. Enjoy this dish with brown or white rice.

Recipes - Chicken Tikka Masala

My friend Jason asked me how to make this dish, it is one of his favorites as it is one of mine. The recipe is fairly straight forward read it through once before attempting it, and enjoy!

2lbs of Chicken Tikka (see Chicken Tikka recipe)

Part one:
5 oz. tomato paste
10 oz. canned tomatoes
1 inch piece of ginger paste peeled and chopped coarsely
2 to 4 garlic cloves coarsely chopped
2 green chilies seeded and chopped (or to taste)

Part two:
2 tablespoons oil or ghee (I use olive oil)
1 onion julienned
6 cloves
6 to 8 green cardamoms bruised
1 stick of cinnamon
2 teaspoons coriander
2 teaspoons garam masala
1 teaspoon ground chili
1 ½ cups cream (half & half or 2% milk)
1 teaspoon brown sugar or to taste (optional)
Salt to taste

Put the ingredients of part one in a blender or food processor and puree; you may need to add a little water to allow all ingredients to blend together.

Sauté the onions over medium heat until they begin to turn light brown; now add the whole spices (cloves, cardamoms and cinnamon) and continue to sauté for another minute, while stirring. Add the coriander, garam masala, and chili and a drop of water, then add the pureed mixture. Bring slowly to a boil over medium heat then lower heat and cook until the sauce thickens (10-15 minutes).

Add the Chicken Tikka, then add the cream and stir. Now add sugar and salt to taste. Simmer for another 5 minutes. Garnish with chopped cilantro, can be accompanied by rice, chapaits, or naan bread.

Note: Bruise cardamoms by breaking them open slightly

Recipes - Chicken Tikka

This is a wonderfully light chicken which contains virtually no fat or carbohydrates. It can be eaten as a starter, used to stuff breads, eaten as a main dish or used in the preparation of Murg (chicken) Tikka Masala, a very popular dish.

1 teaspoon cumin
1 teaspoon coriander
1 cups light plain yogurt (or fat free)
1 1/2-inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 ½ tablespoons olive oil
2 tablespoons fresh lemon or lime juice
½ teaspoon ground turmeric
1/2 teaspoon garam masala (optional)
1 teaspoon black pepper
1/2 teaspoon ground chili
1 teaspoon salt (or to taste)
2 lb skinless boneless chicken breasts cut into bite sized pieces
Wooden or bamboo skewers

Purée all ingredients except chicken in a blender until spices are well ground. Put chicken in a large bowl add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled for at least 2 hours, but preferably over night. After marinating, thread chicken onto skewers.

Preheat broiler line broiler pan with foil, and coat lightly with oil. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 3 to 5 minutes on each side.

Note: Garam Masala is a spice mixture availed at Indian grocery stores and many health food stores.

Impress Her - Cook for Her

Some say that nothing turns a woman on more than a man who knows how to cook. All the recipes in this blog are all quite easy, just take your time and don’t get stressed. Cooking should be fun and enjoyable. Put some music on and relax.

You will need to inventory your kitchen and perhaps get a few new items. Make sure to use the proper utensils. If you have not really cooked before, you may not own knives or pots and pans. Buy yourself a decent quality set of knives, although I use a chef's knife for most everything. Make sure to keep you knives sharp. There are many varieties of knife sharpeners are that are easy to use. There is nothing that looks more pathetic than someone chopping vegetables with a steak knife. Salad looks best served in a salad bowl; this is pretty elementary stuff, isn’t it? Get yourself a pepper mill, fresh ground pepper tastes much better. Try to use fresh whole foods in place of prepackaged, this includes fresh herbs.

I love to cook and as you get more comfortable in the kitchen, so will you. Cooking can be therapeutic; my dad seems to get enjoyment out of cooking and is a great cook.

Find some helpful hints here: Improve your cooking experience.

Some Simple Tips To Improve Your Experience

Practice makes perfect. If you are not confident in the kitchen try cooking for yourself first, or for your buddies. Take your time, start after lunch on a weekend, prep all the food and make the desert before hand then put it in the fridge. If you are having salad you can make this before hand also, but don’t dress it until just before you serve it or it will wilt.

Take your time. Start the meal a few hours before you plan to serve it. It is very important not to stress out. People have often commented on how relaxed I am in the kitchen, like anything this is a state of mind. Just tell yourself you can do this, its not that hard, and if doesn’t work out this time, it will next time.

The Real Thing. Try to avoid serving ready made food, not only is it not as good for you as whole foods, but she will be much more impressed if you make everything from fresh food.

It's not easy being Green. Many people dont like green vegetables, but there are many other choices. Choose a vegetable you both like, but that doesn’t require a lot of prep work. You may not want to peel carrots as well as potatoes, so you might opt for broccoli or peas (if you like green veggies) all you have to do is boil or steam them and they will make a great accompaniment to any meal. Buy baby carrots that are already washed and peeled, all you have to do is boil them for a few minutes, dont over cook them or they will lose flavor and nutients. By the way there are varieties of potatoes that don’t have to be peeled (such as new potatoes) just make sure to wash them well.

Remember, less is more. Don’t over spice or season; foods taste best when their natural flavors are allowed to come out.

Don’t overcook red meat. Red meat such as beef or lamb tends to get tougher the more it is cooked.

Watch a cooking show. Nowadays cooking shows seem to be ubiquitous. You can find them everywhere. If you have the Food Network, put it on. Watch the way the cooks and chefs handle the food, utensils and the pans. You can learn a lot from watching.


Make the meal your own; personalize it to your taste. Try to relax and have fun with it, she is going to be very impressed with your efforts, if you make a mistake don’t worry. Try to prepare far enough in advance that you can go back and start over if you burn something.

Recipes - Bhuna Ghosht

In the method of Indian cooking called Bhuna, the meat is browned slightly and no sauce is present. Ghosht means meat and any sort of meat can be used including pork. This is a healthy low fat dish with virtually no carbs. If you are counting carbs, accopany this with a salad like a katchumber salad (see recipe) or dal (al lentil dish). Brown rice and whole wheat bread like chapatis are also a great alternative to white rice.

1.5 lbs of Lamb or Beef
2 tablespoons of coriander seeds coarsely pounded (or ground coriander seed)
1 tablespoon paprika
1 teaspoon ground chili (or to taste)
¼ teaspoon turmeric
1 teaspoon freshly ground black pepper
3 tablespoons of olive oil
Salt (to tastes)
Handful of chopped cilantro leaves to garnish

Prick the meat all over with a fork, this will allow the spices to penetrate the meat. Cut meat into bite size pieces. Mix the ground spices together in a small bowl and coat the meat with the spice mixture. Put the meat into the fridge and allow to marinate for at least one hour.

In a large saucepan, heat the oil over medium heat. Add the meat and sauté quickly so that meat is cooked on all sides. Lower the heat and sauté for 5 minutes, or until cooked thoroughly, continue to stir to keep it from burning. Garnish with cilantro leaves sprinkled over the top.

Recipes - Keema

When I first began cooking for myself my father suggested making Keema, a spiced, minced meat with can be used to stuff peppers, breads, samosas, biryanis, and other Indian delicacies. The dish is very easy to make and also very tasty. My father gave me a basic recipe, and I have also studied many other recipes which I have altered over the years to come up with what I think is the perfect Keema. Serve with Basmati Rice.

2 tablespoons of oil or ghee (ghee is clarified butter)
1 onion peeled and chopped
3 cloves of garlic chopped or crushed
1 stick of cinnamon
6 cardamom pods
2 black cardamom pods (optional)
1 or 2 bay leaves
1 lb lean minced beef or lamb
1/2 teaspoon of turmeric
1 teaspoon of chili powder (or to taste) you can also substitute fresh chilies here.
2 teaspoons coriander
2 teaspoons cumin
1/4 pint of plain unsweetened yogurt or 8 oz of chopped tomatoes
4 oz frozen peas (optional)
Salt to taste

Prep time 10 minutes
Cooking time 30 minutes

Heat the oil or ghee over a medium flame in a large pan (I usually use a large sauté pan) when the oil is hot, add the whole spices; when they begin to sizzle and pop, add the onion and sauté until they start to turn light brown. Add the garlic and let it sauté for about 1 minute. Then add the ground spices, and little water.

Now add the minced meat and break it up in the pan stirring continually to brown the meat. I usually beat the yogurt before adding it to the pan to keep it from separating add only about a tablespoon at a time and stir it into the mixture. Add the peas and salt, cover and let simmer for 20 minutes.