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Archive for the ‘Cooking’ Category

Documenting Dinner – Poached Tilapia with a Sh*tload of Onions

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I was cooking dinner Friday night and it just looked so damn good that I felt like taking pictures of it.

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The sh*tload of onions referenced in the title along with dried chilis and a spice blend called panch phoron.

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Five minutes later – still a sh*tload but a smaller one.

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Freshly ground coriander, cumin, cayenne, and salt added into the mix.

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Tilapia filets coated in tumeric.

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Searing, part one…

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Searing, part two…

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And the poaching begins!

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Chopping up some cilantro while that happens.

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The end result! Served over basmati rice with a Copperhead Pale Ale from Free State Beer in Lawrence, KS.

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.

Written by Chris

January 26th, 2013 at 8:51 pm

Posted in Cooking,Photography

Chris’s Indian Chili

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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)

Ingredients

  • 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

Directions

  1. 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.
  2. Add tomato paste, garam masala, and salt. Reduce heat to medium-low and heat, stirring occasionally, for 3-5 minutes.
  3. Add ground beef and cilantro, cook 5-10 minutes.
  4. Stir in water and tomatoes (with the juice from the can), cover and simmer for one hour.
  5. Uncover and cook for another 30 minutes. Garnish with scallions and enjoy.

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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

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All of the veggies and spices that go into a whole ton of chili

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This is the biggest stock pot I have and it was still too small by a little bit

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So…much…meat…

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[half of] the end result

Written by Chris

April 30th, 2010 at 7:42 pm

Posted in Cooking,General

Chitchen Corner With Chris and Courtney

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When a recipe calls for three Thai chilies, substituting three habeņero chilies is way too much.

Ow.

Written by Chris

May 16th, 2009 at 9:23 pm

Posted in Cooking,General