Roasted Eggplant / Aubergine Dip

Source:  http://www.thespicespoon.com/blog/baingan-bharta-eggplant-aubergine-dip-in-the-pakistani-manner/

Serves 4
Ingredients:
*800g / 1.8lb aubergines
*3 + 2 tbsp neutral oil (I use sunflower)
*2 garlic cloves, minced
*1 tsp roasted cumin powder (zeera)
*salt to taste
*½ tsp + pinch turmeric
 powder
*1-2 small green chilies chopped (optional)
*300g yoghurt
*½ tsp red chili pepper
*handful crushed walnuts, for garnish
*fresh herb of your choice


Preparation:
Step 1: Prepare the bharta; aubergine base
*Pre-heat your oven to 200C / 400F;
*Pierce aubergines with a fork and lay them on a tray lined with aluminum foil on the bottom rack of the oven turning every twenty minutes, for one hour and fifteen minutes;
*When they are ready, they will appear to be wilted and soft;
*Remove from oven and allow to cool;
*Scoop out the flesh from the aubergines, discarding the skin. 
Set aside;
*Place large frying pan on medium-high heat 
and add 3 tbsp oil.
*Add minced garlic and sauté for 30 seconds, (make sure the garlic does not turn brown). Add roasted cumin powder and stir for another 30 seconds, till fragrant.
*Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
*Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
*Turn heat off and set aside. Allow to cool.
*Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
*Transfer to a serving dish and refrigerate for at least one hour.
Step 2: Prepare tempered oil; tarka
*Place a small frying pan on high heat and add 2 tbsp of oil. When hot, add a pinch of turmeric and red chilli powder and immediately remove from heat.
*Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
*You can serve it cold or at room temperature.
*Adorn with crushed walnuts and your favourite fresh herbs.

Shahi Zafran ka Sharbat – Honey and Saffron Sherbet

Source:
http://www.thespicespoon.com/blog/shahi-zafran-ka-sharbat-honey-and-saffron-sherbet-in-the-pakistani-manner/

Serves 4
Ingredients:
*1 tsp saffron strands, crushed in a pestle and mortar
*1 litre +3 tbsp whole milk
*300ml heavy whipping cream
*6 green cardamom pods, shells removed, seeds extracted
*2-3 tbsp honey (I like acacia or manuka)
*1 tsp cardamom powder
*crushed unsalted pistachios for garnish
Preparation:
*Crush saffron threads in a pestle and mortar and transfer to a bowl. Add 3 tbsp milk.
*Beat the cream in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak. Store in refrigerator till you are ready to serve the sharbat.
*Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
*Pass milk through sieve into a glass vessel and discard cardamom seeds.
*While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder. Stir well to incorporate.
*Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.

Pumpkin Chili

Pumpkin Chili

Serves 8 to 10

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard

2 medium turnips, about 3/4 pound

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 10-ounce cans diced tomatoes with green chilies, such as Rotel

2 16-ounce cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Several dashes vegetarian Worcestershire sauce

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Chicken Tikka Masala

Chicken Tikka Masala

Serves 4 to 6
For the chicken:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1/2 cup whole-milk yogurt
Juice from 1/2 lemon
1 teaspoon cumin
1 teaspoon coriander
For the sauce:
1/2 tablespoon ghee, butter, or olive oil
1 large onion, thinly sliced
3 cloves garlic, diced
1-inch ginger, peeled and minced
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
1 teaspoon paprika
Pinch cayenne, optional
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream
1/2 cup roughly chopped cilantro, plus extra for garnish
To serve:
3 cups cooked basmati rice
Trim the chicken thighs of any large piece of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2 minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.

→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.

Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne and cook until fragrant, about 30 seconds.
Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is bubbling. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week.

Steak with Chimichurri, Grilled Corn

Grilled Skirt Steak with Chimichurri Marinade

  1 1/5 lb skirt steak
  1/2 cup red wine vinegar
  1 teaspoon kosher salt plus more
  3–4 garlic cloves, minced
  1 small onion, minced
  3 jalapenos finely chopped
  1 cup minced fresh flat-leaf parsley
  1/3 cup finely chopped fresh oregano
  3/4 cup extra-virgin olive oil

Combine all ingredients in food processor and let stand for at least 10 minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.




Grilled Corn with Herbed Butter

  1/2 cup (1 stick) unsalted butter, room temperature
  2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
  1 1/2 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  cayenne pepper
  8 ears corn, shucked
  1 tablespoon vegetable oil

Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill over medium-high heat, turning often, until it is tender and charred in spots (about 5-8 minutes).

Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.

Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!

Thai Green Curry

Source: http://www.thekitchn.com/recipe-thai-green-coconut-chicken-curry-15663

Thai Green Curry

serves 6 to 8 (freezes well) 1 pound zucchini
1 to 1 1/2 pounds boneless chicken breast or thighs
8 ounces frozen cuttlefish balls (optional)
Vegetable oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 cans good quality coconut milk, such as Chaokoh
Fish sauce, to taste
Sugar, to taste,
Soy sauce, to taste
Chop the zucchini into 1/2-inch-wide half moons (cut these in half if the zucchini is very large) and set them aside. Cut the chicken into even, bite-sized chunks about 1-inch long and set aside. Run warm water over the package of cuttlefish balls to soften them. Open the cans of coconut milk and set them to the side.
Heat a drizzle of vegetable oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat, and when the oil is hot, add the curry paste. (For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.) Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan!
Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry this for about 2 minutes with the curry paste too, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and sauté for about 1 minute.
Add the rest of the coconut milk. Add the fish balls, if you're using them. Reduce the heat to medium low and simmer until the chicken is cooked through and the fish balls are warm — about 10 minutes.
When the chicken is done, add the zucchini and simmer just until they're tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles. This keeps well, freezes well, and does great made the night before and heated up the next day.

How To Grill Perfect Steak

How To Grill Perfect Steak

 
 Source: http://www.thekitchn.com/how-to-grill-steak-cooking-lessons-from-the-kitchn-193246


Makes 1 steak, serves 2. Adapted from Serious Barbecue. 

What You Need

Ingredients
1 teaspoon garlic salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 bunch fresh thyme, sage, rosemary or a combination
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon crushed red pepper (optional)
One 1 1/2- to 1 3/4-inch-thick rib eye, T-bone or Porterhouse steak, removed from the refrigerator at least 1 hour before cooking
Finishing dressing:
1 tablespoon extra virgin olive oil
1/2 teaspoon lemon zest
Salt and pepper to taste
Equipment
Kitchen twine
Wooden spoon or dowel (optional)
Gas or charcoal grill
Tongs
Cutting board

Instructions

1. Prepare the dry seasoning blend, herb brush and melted butter: Mix the salt, black pepper and cayenne pepper in a small bowl. Use a piece of kitchen twine to tie the herbs together in a tight bundle. (For a longer brush, tie the herbs onto the end of a wooden spoon or dowel.) Melt the butter in a small saucepan and add the optional red pepper flake and a few herbs snapped off from the herb brush.


2. Heat the grill: Heat a charcoal or gas grill to high. You'll know the temperature is right when the coals are ashed over (if using a charcoal grill) and you can only hold your hand over the grill for 4 to 6 seconds before it feels too hot.
   


3. Season the steak: Sprinkle the dry seasoning blend generously over both sides of the steak, letting plenty of the seasoning fall on the surrounding cutting board or butcher paper. You'll use it on the edges of the steak.


4. Season the edges of the steak: Dip the sides of the steak into the excess seasoning.


5. Dampen your hand: Wet your hand with a little water.


6. Create a seasoning "paste": Pat your dampened hand over both sides of the steak. This turns the dry seasonings into more of a paste that lays flat on the meat.


7. Oil the steak: Dip the herb brush into the butter and lightly brush both sides of the steak.


8. Put the steak on the grill: Place the steak on the grate, close the lid, and do not move the steak until it is well marked and has a light char, about 3 minutes.


9. Flip the steak: Use the tongs to flip the steak.


10. Baste with butter: Dip the herb brush in the butter and brush over the hot surface of the steak.


11. Brown the other side of the steak: Close the lid and do not move the steak until the second side is well marked and has a light char. Flip and baste the second side with butter.


12. Continue cooking, flipping and basting with butter: Continue to cook with the lid down as much as possible. Flip frequently, basting the hot surface with butter every time you flip. If you have a flare-up, move the steak to another part of the grill or to the edge of the grill where it is cooler.


13. Cook to desired doneness: Use the touch test or an instant read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Remove steak from the grill and place in a small baking dish.


14. Make the finishing dressing: Drizzle the olive oil on a cutting board. Add the lemon zest and a little salt and pepper.


15. Add herbs from the herb brush: Chop up some herbs from the end of the herb brush and mix them into the dressing.


16. Slice the steak: Place the steak on top of the dressing and pour some of the juices over the meat. Cut to separate the meat from the bone and slice the meat on a diagonal into 1/4-inch slices.


17. Dress the steak: Dredge the pieces in the dressing to coat them and top with the remaining juices.


18. Season the steak: Taste and sprinkle with additional salt and pepper if needed.

Recipe Notes

• You can use vegetable oil in place of the butter, but your steak won't be quite as browned and delicious.
• This recipe easily multiplies if you are cooking more than one steak. When scaling up, use 4 tablespoons of butter for every two steaks.