Archive for the ‘Cooking’ Category
I was cooking dinner Friday night and it just looked so damn good that I felt like taking pictures of it.
The recipe is “Poached Carp with Chiles and Onions” from 660 Curries by Raghavan Iyer. I very much recommend picking up a copy at your local library, discovering that you love it, and then buying it for yourself.
In the beginning of March my company hosted a chili cook-off for charity. I figured that it was a good cause (anti-cancer), so I might as well enter. There was only this one little problem…I’d never cooked chili in my life. Also I do not own a slow cooker. Whoops.
Even though I don’t know the first thing about chili, Courtney and I do know some things about cooking in general. We adapted a loose-meat sandwich recipe from 660 Curries into a concotion that I called “Chris’s Indian Chili” (thank god it wasn’t a creative writing-off). My entry didn’t win but nearly everyone who tasted it complimented me on it. Several people asked for the recipe and at long last here it is:
Chris’s Indian Chili (serves 2)
- 12 oz ground beef (we used 93% lean)
- 1 28 oz can of diced tomatoes
- 1 1/2 cups chopped red onion
- 4 cloves garlic, minced
- 3 lengthwise slices of fresh ginger, about 2″ by 1″ by 1/8″, finely chopped
- 2 fresh green chilis, finely chopped (we used serrano and kept the seeds in)
- 3 tbl tomato paste
- 2 tsp garam masala
- 1 1/2 tsp salt
- 1 1/2 tsp cumin seed
- 3 tbl cilantro, chopped
- 2 tbl canola oil
- 3/4 c water
- Freshly chopped scallions for garnish
- In a large skillet, heat oil over medium heat. Add cumin seeds and roast for 10-15 seconds. Add onion, garlic, ginger, and chiles; stir-fry for 3-5 minutes.
- Add tomato paste, garam masala, and salt. Reduce heat to medium-low and heat, stirring occasionally, for 3-5 minutes.
- Add ground beef and cilantro, cook 5-10 minutes.
- Stir in water and tomatoes (with the juice from the can), cover and simmer for one hour.
- Uncover and cook for another 30 minutes. Garnish with scallions and enjoy.
Right now you may be saying to your computer in the ever-present hope that I’ll hear you: “Chris, I think a chili recipe that serves two would make for a fine dinner, but a cookoff? How much more would a person have to make?” Six times more. Six. Twelve chilis, six cans of tomatos, four and a half pounds of beef. Take my word for it this was a sight to behold.
Oh wait you don’t have to take my word for it
When a recipe calls for three Thai chilies, substituting three habeņero chilies is way too much.