After cooking so much recently for events with our Pakistani-American fusion style I needed to get back to my roots. My dinner consisted of Basmati Rice piled high with smoky Tandoori Meatballs (I don't have a Tandoor Oven unfortunately so it's a custom spice blend I've created that gets the smoky feel quite close) and a rich tomato based sauce with a side of Raita (yogurt sauce). Unfortunately local cucumbers weren't looking so great so I went with cilantro in the Raita instead.
What did you have for dinner? - Page 173
Gear mentioned in this thread:
I've always had a affection for the Tandoori ideas of cooking in the ground, cooking on a stick, making fresh-baked yeast-less bread (like country biscuits) on an open fire.
Ya wouldn't know it if you talk to them, but country grill-boys and Indian tandoori-girls have a lot in common, well except for the beef thing. But as long as we stick to pork or chicken or fish or venison, there might be a kindred culinary spirit there.
We're in Honolulu once again and eating all the bounty of the
Sea and Land. Tonight is Ahi Limu Poke, Tako Onion Poke,
Smoked Tako, leftover Huli Huli Chicken thighs that I made,
and steamed rice with furikake and shoyu, oh and from the local farmer's market,
Japanese Cucumbers made in to a quick Kim Chee.
YUM! This is WAY ONO!!
Ribs, steamed corn on the cob and potatoes. This potato recipe came from Kevin Dundon -
Peel, quarter and par boil potatoes - I did 2-1/2 lbs of Yukon Golds as we had the kids over. Simmer them till they are just tender on the outside then drain and put back in the pot and give it a good shake you want to rough up the outsides. Put an appropriate sheet pan on a burner and melt some duck fat then coat the potatoes with it and into a 400 degree oven giving them a turn now and then till they are crisp on the outside and creamy on the inside. They don't have to be brown they will be crisp though and oh so good. I highly suggest this recipe.