Monthly Archives: July 2015

Lime-Scented Chicken Curry

Chicken_and_Lime_Curry (1 of 1)I’ve been cooking red meat like crazy on my new pellet grill/smoker, so it was time to give that a break. This weekend, I was in the mood for something fresh and spicy, so I made this Thai-inspired chicken curry. Fantastic –  this dish really fulfilled my culinary desires for something different (not that I haven’t posted my share of Southeast Asian curries, but it’s been a while). This recipe can also be made with fresh, peeled and grated galangal in place of ginger — if you have access to that, I recommend it. Oh, and for some added fun for the kids, don’t seed the chilies! I hope you’ll try this dish tonight!

1 large onion, coarsely chopped
6 – 8 red Thai bird chilies, seeded and minced
4 garlic cloves, minced
1 stalk lemon grass, tough outer leaves removed, bottom (white) portion very finely chopped
2 tsp ginger, peeled and finely grated
1 tsp turmeric

3 Tbsp vegetable oil
2 lbs boneless, skinless chicken breasts, cut into 2-inch x 1-inch chunks
2 14-oz cans coconut milk
Juice of 1 lime
kaffir lime leaves, finely shredded
2 tsp sugar
2 Tbsp fish sauce
1 lime, cut into wedges for garnish

Combine first 6 ingredients (onion through turmeric) in a food processor. Process into a fine paste.

Heat oil in a wok or Dutch oven over high heat. Add spice paste and stir-fry for 5 minutes. Add chicken and cook an additional 4 minutes. Add the coconut milk, lime juice, lime leaves, sugar and fish sauce. Bring to a boil. Reduce heat to low and simmer for about 25 minutes, or until chicken is tender and sauce has thickened slightly. Remove from heat. Season with additional fish sauce and sugar, if desired. Serve with lime wedges and steamed jasmine rice.

Serves 4.

Barbecued Scotch (aka Picnic) Eggs

Scotch_Eggs (1 of 1)“Scotch eggs” were apparently invented in England in 1738 at a London department store. They’ve been very popular since then as a snack, picnic food, pub food, etc.. I recently came across an Americanized version at Epicurious, which I used as a base for this recipe. I cooked them on my REC TEC wood pellet grill, and man, they were delicious! This is a perfect addition to a summer time, indoor or outdoor meal. I think they are much simpler to prepare than they look — I hope you’ll try this recipe this summer!

3 Tbsp paprika
1 Tbsp + 1 tsp ground black pepper
1 Tbsp + 1 tsp salt
1 Tbsp sugar
2 tsp chili powder
3 tsp garlic powder
2 tsp onion powder
3/4 tsp ground cayenne pepper
6 large eggs
Ice water
1 lb lean ground pork

Combine 3 Tbsp paprika, 1 Tbsp ground black pepper, 1 Tbsp salt, 1 Tbsp sugar, 2 tsp chili powder, 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp ground cayenne pepper in a small bowl.

In a medium sauce pan, cover eggs in cold water. Bring eggs to a boil over high heat and cook 2 minutes. Remove eggs and immediately put into ice water. Let cool for about 15 minutes. Remove eggs from water, peel and place them in the refrigerator.

Meanwhile, combine the pork, 1 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder and 1/4 tsp ground cayenne pepper in a medium bowl. Use hands to ensure ingredients are well-incorporated.

Divide pork mixture into 6 equal portions. Flatten each portion into about a 5-inch circle on plastic wrap or wax paper. Place an egg on each and lift up the sides to drape eggs. In your hands, work each egg and pork mixture so that the eggs are evenly concealed by the pork. Spread spice mixture in a shallow dish. Roll each egg in the spice mixture until it is evenly coated. Place eggs on a clean dish, cover gently with plastic wrap and refrigerate 1 hour.

Prepare charcoal (or smoker or wood pellet) grill for low-heat, indirect cooking. Add some mesquite chips soaked in water (or some other flavorful wood) if using charcoal. When Temperature reaches 235 degrees F, place the eggs on the grill. Close lid and cook for 1 hour and 15 minutes. Transfer eggs to a plate, let cool and slice length-wise into quarters. Serve with a good BBQ sauce (I like Stubb’s Original).

Serves 6.