Or Nom Nom Nom! This meal was that, for sure!
"J" tried his hand at something very different this evening. Indian Cuisine. Verdict: Round of applause!!!!!!
Appetizer began with fresh cauliflower.
The florets got a sprinkle of smoked paprika. Indian cuisine is known for their unique spice blends. This is one of many used this evening.
Like I said, just a sprinkle because.......
They get dipped in this beauty of a batter. It's a beer curry batter.
Then they go in the daddy fryer.
First one all fried up!
The beer curry batter gave it a thick crunchy layer. Delish, and the perfect start to the meal.
Main dish starts with drumsticks and wings going into a boiling hot pan to get seared.
Next, the side dish. Cabbage!
Gets shredded.
Lots of Indian spices getting heated on the stove.
Garlic gets added.
Along with onions and ginger.
Into the spices!
More spices: Cinnamon sticks and bay leaves.
A large can of stewed tomatoes is next.
That reduces.
And the chicken gets placed back in to cook for 45 minutes.
Turning every 20 minutes.
Perfect carmelization.
A large pepper gets chopped.
Which goes in another spice mixture (recipe below). The cabbage joins this pot, to cook down.
This is the dough that makes the naan naan bread.
You flatten it out, and grill it.
It's the perfect bread to dip in the chicken sauce!
Final presentation of the meal. Great job "J". We are proud of you for stepping outside of your box!
In staying with true spirit of the evening, we ate outside on the floor on a huge pillow infested palet. It was awesome!
I was in a state of "peace" for once. :)
Recipes of the naan naan bread, cabbage and chicken are below. Enjoy!
Until next time......A la cuisine!
JAK’s Naan
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Braised Cabbage
Ingredients
• 2 tablespoons unsalted butter, plus 1/2 stick
• 2 teaspoons whole cumin seeds
• 2 teaspoons whole caraway seeds
• 2 teaspoons whole coriander seeds
• 2 small heads savoy cabbage, cored, leaves thinly sliced
• 1 tablespoon kosher salt, plus more for seasoning
• 1 poblano pepper, washed and cut into thin rounds, including seeds
• 2 tablespoons red wine vinegar
• 4 oranges, juiced
• 3 tablespoons finely chopped cilantro leaves
Directions
In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.
Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the poblano, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.
Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.
Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.
Chicken Dish
