Tag: main course
Chicken Keema
Chicken Keema
Keema is eaten all over Pakistan and many other South Asian countries in the form of ground chicken, beef, or lamb. But why have you never seen it on a menu? Keema is unfortunately looked at as peasant food for the poor. But once you try keema, that ideology is quickly thrown out the window. Keema is best served with chapati, used to scoop up the goodness.
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion sliced
- 1 tbsp ginger garlic paste
- 3 whole cloves ground
- 2 black cardamom ground
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 2 lbs ground chicken thigh
- 3 tomatoes chopped
- salt to taste
Garnish
- 1/4 tsp garam masala
- cilantro chopped
- green chilies chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 15 minutes until browned.
- Add in the ginger garlic paste and sauté for 1 minute.
- Add in all of the ground spices. Cook for 1 minute.
- Add in the ground chicken, tomatoes, and salt.
- Cover and cook for 15 minutes.
- Remove the cover and simmer for 10 more minutes until the liquid have evaporated.
Sri Lankan Chili Potato
Sri Lankan Chili Potato
Chili potato is a widely eaten Sri Lankan dish that can be eaten as a side or a main course. The dish is fairly spicy, with the lemon juice balancing out the heat; giving the potatoes a nice tanginess. Serve the potatoes with basmati rice and chapatis.
Ingredients
- 2 lbs potatoes peeled and cubed
- 2 tbsp vegetable oil
- 2 tsp black mustard seeds
- 1 small cinnamon stick
- 20 curry leaves
- 1 small onion diced
- 8 garlic cloves minced
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tbsp chili flakes
- salt to taste
- 1 tbsp lemon juice
Instructions
- Boil the potatoes for 8 minutes in salted water. Drain and set aside.
- Heat up cooking oil in a sauté pan over medium heat. Sauté the mustard seeds, cinnamon stick, and curry leaves for 2 minutes.
- Add in the onions and garlic. Sauté for 6-7 minutes.
- Stir in the chili powder, turmeric, and chili flakes. Sauté for 2 minutes.
- Add in the potatoes. Season with salt. Sauté for 10 minutes.
- Turn off the heat. Squeeze over the lemon juice.
Smoked Corned Beef and Cabbage
Smoked Corned Beef and Cabbage
Corned beef is probably my favorite processed meat. I only ever really get to gorge upon it once a year during the month of March. Well, it’s March, so it’s that time. So I decided to smoke one instead of boiling it like everyone else. What I’ve learned from this is that smoking corned beef is the only way to go. Anybody that boils or crockpots your corned beef: the jokes on you. This ended up being hands down the best corned beef I’ve ever eaten. There’s no comparison. The brisket will take about 90 minutes a lb; needing to reach an internal temperature of 200 degrees.I decided to try and smoke a whole head of cabbage as well. I cut the yop of the vote off, creating a cap. Then I hollowed out the center and filling it with garlic and butter. I wrapped about 2/3 of the cabbage in foil so it wouldn’t turn completely black when smoking. A 3-4lb head of cabbage will take 4-5 hours to smoke. The cabbage turned out sweet and smokey, with a garlic buttery goodness.
Equipment
- foil
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-5 lb corned beef brisket flat
Smoked Cabbage
- 1 head green cabbage
- 4 tbsp butter
- 2 garlic cloves
- salt
Wood Chips
- 1/2 mesquite wood chips
- 1/2 hickory wood chips
Instructions
- Rinse your corned beef of the brine. Pat dry. Let dry out in the refrigerator for 24 hours. Place on a smoking rack and sprinkle with the corned beef seasoning packet. Let sit at room temp for an hour before smoking.
- Cut the top part of the core of the cabbage off, creating a cap.
- Using a paring knife and a melon baller, hollow out the center of the cabbage.
- Stick garlic cloves and a half stick of butter inside the cabbage.
- Place the cap back on the head of cabbage.
- Wrap 2/3 of the cabbage in foil.
- Preheat your smoker to 250 degrees. Place the corned beef and head of cabbage in the smoker. The corned beef with take about 90 minutes per lb, with an internal temperature of 200 degrees. The head of cabbage will take 4 1/2 – 5 hours.
- Let the corned beef rest for 30 minutes before slicing.
