This one started out as just a sauce, intended to use up the tin of coconut milk that had been hanging out in our cupboard for at least the past six months. The recipe had promised me a multitude of uses- drizzled in soup, swirled into eggs, spooned into spring rolls. It was going to be my go-to sauce this week, just as the roasted garlic oil holds a permanent position in the fridge door. (more…)
Posts Tagged ‘Chicken’
May 1, 2012 by MaryAnne
April 18, 2012 by MaryAnne
Spring has sprung! Shanghai is currently alternating between gorgeous, sunny, warm days and, well, the usual grim and drizzly murkiness that seems to be its default mood. I, however, have been feeling remarkably sane (highly unusual) and have been quite busy with lots of little cooking projects this week. Last night we had fajitas (but with spicy sauteed chicken), this afternoon I made a massive new batch of roasted garlic oil, and tonight…we had something I hadn’t made in years: tandoori chicken.
Or rather, toaster oven chicken in a style approximating tandoori chicken. With lots of peppers to go with. Lots.
Yesterday, Doug hit the jackpot whilst picking up dinner veggies at the wet market on Taiyuan lu and came home with the biggest bag full of red, green and yellow bell peppers ever. It’s not pepper season here. Capsicum related foodstuffs of the fresh sort are thin on the ground right now. Bell peppers are like hens’ teeth. Now the crisper in our fridge is stuffed to the gills with the suckers.
And my god but they are magnificent! I cut one of each colour open for last night’s fajitas and he could smell them from the living room. The jus (if you can call it that) from the raw red pepper was a lovely deep red that stained the counter top. These were crazy fresh.
I haven’t figured out yet what I’ll do with the other half dozen still in the fridge. I’m sure I’ll think of something. Roasted, perhaps? Try my hand at a Turkish biber salcasi? It’s all very exciting. (more…)
February 27, 2012 by MaryAnne
With my crock pot full of fermenting cabbage this month, I’ve had to start re-thinking my usual culinary fall-back techniques of, well, throwing everything in the fridge into the crock pot and hoping for the best. Since I went a bit overboard on tacos and spaghetti bolognese last week, I thought I’d veer out into a whole new direction.
Now, when we were parked down in Oaxaca about three years ago, en route to wherever our money ran out, I ate a lot of enchiladas. I even ate zucchini blossom enchiladas on the Day of the Dead. I’ve had mole enchiladas of all hues, and have delved into both the roja and the verde. I’ve also had some lovely, bastardized, gringa’fied ones since- even some surprisingly good ones here in Shanghai.
I haven’t, however, made enchiladas in Shanghai. I have no idea why, as I’m pretty much the Queen of Tacos and Quesadillas in this household (mainly because Doug can’t exactly be crowned Queen).
However, with the crock pot being used elsewhere and my desire to delve into unexplored realms at a reasonable high, I started researching chicken enchiladas. (more…)