SUE-ON'S KITCHEN
November Pt. II: 2011
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Balti chicken in my little Japanese shabu shabu wok.
Finally found a use for it! Perfect size.
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Is this "chicken month"?! Lime Chicken with Mint - a nice change from my usual MO.
My first cold-weather outdoor-grilling since the summer.
Brrr...but worth the chill!
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Chicken breasts and thighs marinated in chopped
fresh mint, lime juice, and honey.
Grilled on the BBQ.
Served with yogurt-mint-lime zest sauce, sweet
bell peppers, asparagus, and cauliflower "rice".
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Sandpot rice with shredded ginger, Chinese mushrooms,
wind-dried meats
(pork sausage, pressed duck, Chinese bacon),
oyster sauce marinated chicken, ginger,
layered with Jasmine rice and mung bean noodles.
Very comforting and satisfying after changing
tires out in the cold!
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The best for last: burnt rice on the bottom,
soaked with all the "essential oils" ;-)
and bits of meat, mushroom, and ginger.
Hot water was poured over the bottom of the pot
to soften and release the burnt rice.
Very flavourful and I didn't have to fight anyone
for it!
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Lamb shoulder chops marinated in yogurt and Thai
red curry paste overnight.
These were browned in coconut oil in a non-stick
pan.
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After simmering for an hour in coconut cream,
green beans and baby carrots
were added along with a tsp of palm sugar, and
a tsp of fish sauce to even out the flavours.
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Plated after 2 hours of simmering.
The meat was tender, infused with the flavours
from the coconut cream and curry paste
and a bit of after burn from the chilis.
The sauce was reduced so no thickening was needed.
It was incredible with crispy rice from the bottom
of the rice pot.
Mine had a thick layer of cilantro. Shot any
diet all to hell but worth it!
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Found a great bargain on turkey breasts (fillets).
They were very thick, so I butterflied them,
breaded with panko crumbs and panfried in olive oil.
Made a lemon sauce with chicken stock and fresh
lemon.
The turkey was very tender!
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Ciopinno! Fun name to say "Chu'pee'no" with appropriate
Italian hand gestures;-)
A variety of seafood with very flavourful broth.
Broth sopped up with crusty sourdough bread.
To make sure we get our daily requirement of
veg, I also roasted asparagus wrapped with bacon.
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Preliminaries: simmered mirpoix of celery, green
pepper, shallots,
carrots, garlic, parsley, basil, fennel seeds,
oregano, tomato paste.
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Addition of tomatoes, red wine, chicken stock,
clam juice, worcestershire sauce
...in process of reduction to concentrate the
flavours
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Everyone in for a seafood sauna! Manila clams,
Atlantic mussels, dungeness crab, lobster tails, haddock
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