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Eat Your Spice Rack
- Thread starter Joan
- Start date
Since we haven't picked another spice and still on CURRY, here is a good sounding marinade I just came across while working on my Marinade binder.
Sweet Curry Marinade with Buttermilk
3/4 cup buttermilk
1 TB. juice from 1 lemon
3 medium cloves of garlic, minced
1 TB. brown sugar
1 TB. CURRY powder
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1/8 tsp. ground fresh black pepper
Enough for 1 recipe of shish kebab
Source: America's Test Kitchen - 1-15-05
Sweet Curry Marinade with Buttermilk
3/4 cup buttermilk
1 TB. juice from 1 lemon
3 medium cloves of garlic, minced
1 TB. brown sugar
1 TB. CURRY powder
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1/8 tsp. ground fresh black pepper
Enough for 1 recipe of shish kebab
Source: America's Test Kitchen - 1-15-05
Brett-EDH
TVWBB Olympian
Hawaij - Traditional Spice Mix from Yemen. Recipe - Food.com
Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into sou
www.food.com
on chicken pieces, marinated for for a few hours then grilled over coals. you can thank me later. this is a SPECTACULAR recipe and cook!!!!
I found this recipe in my TURMERIC binder. It sounds real good, but it doesn't say what to use it on. Does anyone have any ideas.?
Curry Oil
1 cup vegetable oil
1 TB plus 1/4 tsp.. curry powder
1 TB. cumin seeds
1 1/2 tsp. TURMERIC
1/4 tsp. ground cloves
1/2 tsp. freshly ground white pepper
1/2 tsp. coriander seeds
1/2 garlic clove
1/4 small dried red chili, crumbled
Combine all ingredients in heavy small saucepan. Cook over low heat until mixture bubbles. Simmer 2 minutes. Cool completely. Strain through sieve lined with several layers of dampened cheesecloth. (Can be stored in covered glass jar in refrigerator up to 1 year.) Makes about 1 cup
Curry Oil
1 cup vegetable oil
1 TB plus 1/4 tsp.. curry powder
1 TB. cumin seeds
1 1/2 tsp. TURMERIC
1/4 tsp. ground cloves
1/2 tsp. freshly ground white pepper
1/2 tsp. coriander seeds
1/2 garlic clove
1/4 small dried red chili, crumbled
Combine all ingredients in heavy small saucepan. Cook over low heat until mixture bubbles. Simmer 2 minutes. Cool completely. Strain through sieve lined with several layers of dampened cheesecloth. (Can be stored in covered glass jar in refrigerator up to 1 year.) Makes about 1 cup
Anne M.
TVWBB Pro
I've made and used it and it is niceHawaij - Traditional Spice Mix from Yemen. Recipe - Food.com
Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into sou
on chicken pieces, marinated for for a few hours then grilled over coals. you can thank me later. this is a SPECTACULAR recipe and cook!!!!
Didn't check if the recipes are identical, but definitely worth a try.
You can go all the way with turmeric and you'll find it back in most curries, but also in lots of other Indian and SE Asian recipes...
Try these: https://www.seriouseats.com/grilled-turmeric-chicken-gai
Burmese Chicken Stew? Maybe?
The title may be hesitant in tone, but I am saying this with no ambivalence: if you would cook from only one of my recipes, be sure it’s this one. My maternal grandmother made this stew for u…
shesimmers.com
Thai Grilled Chicken Southern-Style (ไก่ย่างปักษ์ใต้)
All traceable records show that both sides of my family, with the exception of a few ancestors who were assigned to remote posts, have lived in Bangkok since the city was established 228 years ago.…
shesimmers.com
And yes, I did make them all.
Yesterday was freestyle chicken tikka masala. Also contains turmeric
And shoarma (whatever spelling you want to use)
And
And
And.....
Florida Jambalaya
3 TB. butter
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 lb. smoked sausage (such as kielbasa), cut into 1/2" pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into 1/2" cubes
2 1/4 cups canned chicken broth
1/2 cup dry white wine
1 4oz. jar sliced pimientos with juice
1/2 tsp. TURMERIC
Cayenne pepper
1/2 lb. large uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
1. Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute until just soft, about 5 minutes.
2. Add sausage; saute until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and TURMERIC.
3. Season with salt, pepper and cayenne. Bring to a boil; stir well.
4. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes.
5. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes. Serves 4
Source: Bon Appetit 11-92
3 TB. butter
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 lb. smoked sausage (such as kielbasa), cut into 1/2" pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into 1/2" cubes
2 1/4 cups canned chicken broth
1/2 cup dry white wine
1 4oz. jar sliced pimientos with juice
1/2 tsp. TURMERIC
Cayenne pepper
1/2 lb. large uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
1. Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute until just soft, about 5 minutes.
2. Add sausage; saute until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and TURMERIC.
3. Season with salt, pepper and cayenne. Bring to a boil; stir well.
4. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes.
5. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes. Serves 4
Source: Bon Appetit 11-92
Island Marinade
2/3 cup pineapple juice
2 cloves garlic, crushed
3 TB. dark brown sugar
2 TB. cider vinegar
1 TB. TURMERIC
1/2 tsp. ground coriander
1/2 tsp. ground cayenne
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
USE: 2 lbs. beef, lamb, pork, or poultry
Source: Good Foods 8-88
We have made this twice with chicken thighs and very delicious. Can't wait to try it with pork.
2/3 cup pineapple juice
2 cloves garlic, crushed
3 TB. dark brown sugar
2 TB. cider vinegar
1 TB. TURMERIC
1/2 tsp. ground coriander
1/2 tsp. ground cayenne
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
USE: 2 lbs. beef, lamb, pork, or poultry
Source: Good Foods 8-88
We have made this twice with chicken thighs and very delicious. Can't wait to try it with pork.
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