Caribbean chicken + red beans & rice

 Caribbean Chicken recipe

This recipe came from the cooks Master of the Grill book (pg 20). No changes, delicious as is!

For the amount of red beans & rice that comes out of the next recipe, recommend doubling the chicken to be proportional. Harder to cut the rice in half since we're using whole cans of coconut milk & beans.

Ingredients

• 1.5 lb chicken thighs (halved)
• 2-3 TBSP olive oil
• 6 garlic cloves minced (pressed)
• 1/4 cup minced parsley
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp allspice
• 1/2 tsp ground pepper
• 1/4 tsp cinnamon
• 1 tsp salt

Directions

1. Mix Olive Oil, parsley, spices and salt together in a big dish with a lid.
2. Add in the chicken and mix until coated. Marinate for 3-24 hours.
3. Remove from marinade and grill.

Red beans & rice recipe

https://www.africanbites.com/caribbean-rice-and-beans

We made some alterations made to the recipe so noting below what we would do next time. This makes A LOT of red beans & rice so we've cut down the rice slightly and the liquid accordingly since we'd like a higher ratio of beans to rice. Added salt since we are omitting bouillon. 

Ingredients

• 1-2TB vegetable oil (or canola)
• 2-3 cloves garlic, minced
• ½ medium onion, diced
• 1 teaspoons Cajun seasoning
• 1.5 cups uncooked long grain rice
• 1 sprig fresh thyme (or 1 tsp dried) (we didn't have this and omitted but if I had it I would add it)
• 1 13.5-ounce can coconut milk (about 1¾ cups)
• 1 15.5-ounce can red kidney beans, rinsed and drained
• 1 bay leaf
• 1 tsp salt
• 1 cup chicken broth or water (we did half/half)

Instructions

• Wash rice until water runs clear. Drain water.
• Heat a saucepan with oil. Then add onions and sauté for a few minutes until softened. Add garlic and thyme and cook until fragrant. 
• Stir in rice to the pot, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, salt, and cajun seasoning with 1 cup of broth/water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (more or less). Stir occasionally from the sides to prevent burning. Add more water as needed.
• Discard bay leaves before serving. 
• Serve warm.

dal side veg

 I've started liking to make two side dishes with dal.

 cumin potato

Cube 1 large potato and boil it for 10-15 min in water with 1 tsp salt.

Add 1 Tbsp ghee or oil and 1 tsp cumin seeds to pan over medium high heat + 1 tsp mustard seeds.  Wait for mustard to pop.  Toss potato in spiced oil.

Optional:  toasted slivers of almond, etc.

Green bean poorial

Goodly amount of green beans cut into 1" lengths.

1 Tbsp ghee or oil with 1 tsp mustard seed and a few Tbsp of urud dal (for crunch and nutty flavor).  Toss green beans in there ... add 1 Tbsp or two of water to let the green beans steam.  Add in 1-2 Tbsp grated fresh coconut.  A few dried red chilies at the beginning might be good. 

Cabbage and chicken salad with Gochujang and Sesame

 In a large bowl, whisk together:

• 3 Tbsp gochujang
• 2 Tbsp neutral oil
• 1 Tbsp white sugar
• 1 Tbsp fresh grated ginger
• 2 tsp toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 1/4 tsp salt
• 1/2 tsp pepper 

Toss with 4 cups shredded/thinly-sliced cabbage.  3 cups shredded cooked chicken (we used a rotisserie chicken).  1 bunch scallions, thinly sliced.  We also added 1 full trader joe's package of edamame.  Top with toasted sesame seeds (we used maybe 3 Tbsp).

Dal Ghosht

 Modified from here.

Combined 2 Tbsp oil, 1.5 lbs. bone-in goat, 1 cup water, 2 med tomatoes roughly chopped, 2 med onion chopped, 1.5 tsp salt, 8 cloves garlic (smashed), 1/2 tsp turmeric, 1 tsp ground cumin, 2 tsp ground coriander.  Brought to simmer, and cooked on low, covered for 2 hours.

Meanwhile soaked 1 C chana dal for 20-30 minutes.  Drained and rinsed.  Cooked in pressure cooker on high pressure with 3 cups water, 1/2 tsp salt and 1/2 tsp tumeric for 30 minutes.

After 2 hours, took lid off meat and cooked on high for 15-20 minutes until all water had evaporated.  Need to stir frequently in the last 5-ish minutes.

Added dal + water to the meat, and simmered covered on low for 10 minutes while I made the tadka.

Tadka is: 2 Tbsp oil, 1/2 med onion thinly sliced (could have been 1 onion).  After onion turned light brown added 1 tsp chili flakes (could have been 1/2 tsp) and 1 heaping Tbsp cumin seeds.  Let those fry for another few minutes.

Then added tadka to meat and stirred.

 

Cucumber, mint, and Lime Fizz Cocktail bar

 

Cucumber Mint & Lime Fizz: Pitcher & Cocktail Bar

This recipe provides enough syrup and mocktail base for:

• 4 generous Mocktails

• 5 generous Cocktails (with instructions for individual additions)

Yields:

• Approximately 2.5 - 3 cups (20-24 oz) Cucumber Mint Syrup

• Approximately 6 cups (48 oz) Mocktail Base (for the pitcher)

Ingredients:

• For the Cucumber Mint Syrup (makes extra, which is good!):

  • 3 medium cucumbers, peeled and roughly chopped

  • 1.5 cups fresh mint leaves, packed

  • 1.5 cups water

  • 1.5 cups granulated sugar

• For the Mocktail Base Pitcher:

  • 3 cups fresh lime juice (from about 15-20 limes, depending on juiciness)

  • 3 - 4 cups Cucumber Mint Syrup (start with 3 cups and add more to taste)

  • To finish Mocktails: Chilled sparkling water or club soda

• For the Cocktails (to be added individually):

  • Arak, Gin, or Vodka

• Garnish Station:

  • 1-2 extra cucumbers, thinly sliced into rounds or ribbons

  • 1-2 extra limes, thinly sliced into wheels

  • Fresh mint sprigs

Instructions:

1. Make the Cucumber Mint Syrup (ahead of time!):

1. In a large saucepan, combine the chopped cucumbers, mint leaves, water, and granulated sugar.

2. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.

3. Remove from heat and let it steep for at least 30-45 minutes (or even longer, up to an hour, for a stronger flavor). You can even let it cool down slightly and steep for an hour or two.

4. Strain the syrup through a fine-mesh sieve into a clean pitcher or jar. Press firmly on the solids with the back of a spoon to extract all the liquid. Discard the solids.

5. Let the syrup cool completely. Cover and refrigerate for at least 2-3 hours (or overnight) to chill thoroughly. This can be made 1-2 days in advance.

2. Prepare the Mocktail Base Pitcher:

1. In a large pitcher (at least 64 oz / 2 quarts capacity), combine the 3 cups of fresh lime juice and 3 cups of the chilled Cucumber Mint Syrup.

2. Stir well to combine.

3. Taste the mixture. If you prefer it sweeter, add the remaining 1 cup of Cucumber Mint Syrup incrementally until it reaches your desired sweetness.

4. Cover the pitcher and refrigerate until ready to serve. This can be prepared a few hours in advance.

3. Set up Your Drink Station:

Create a self-serve station for easy assembly!

On your table, you'll need:

• Pitcher of Mocktail Base: Clearly labeled "Cucumber Mint & Lime Base - Add Soda or Spirit"

• Chilled Sparkling Water/Club Soda: Bottles or cans on ice.

• Ice Bucket: Full of ice.

• Glasses: Highball glasses or large rocks glasses.

• Spirit Bottles: Your chosen Arak, Gin, and/or Vodka.

• Jigger/Measuring Tool: For precise spirit measurements.

• Garnish Bowl: With cucumber slices/ribbons, lime wheels, and fresh mint sprigs.

• Stirring Spoons/Stir Sticks.

Serving Instructions for Guests:

For a Mocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Top with chilled sparkling water or club soda, leaving a little room for garnish.

4. Stir gently.

5. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

For a Cocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Add 2 oz (1 standard shot) of your chosen spirit (Arak, Gin, or Vodka).

4. Top with chilled sparkling water or club soda (optional, but recommended for some fizz and dilution).

5. Stir well to combine.

6. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

Tips for Success:

• Chill Everything: Make sure your syrup, lime juice, and sparkling water are all well-chilled before serving. This keeps the drinks colder longer without over-dilution.

Greek grilled salmon

 To be served with this side salad:  https://www.177milkstreet.com/recipes/greek-cabbage-salad-with-carrots-and-olives-politiki-salata

The actual salmon grilling advice is here.

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Here are the AI suggestions:

Salmon Rub/Sauce/Vinaigrette Ideas:

Given the Greek Cabbage Salad with Carrots and Olives, you'll want something that complements those Mediterranean flavors.

1. Mediterranean Herb Rub (for grilling):

This is a classic and will tie in beautifully with the salad.

• Ingredients:

  • 1 tbsp dried oregano

  • 1 tbsp dried dill (dill is fantastic with salmon and Greek flavors)

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried marjoram (optional, but adds depth)

  • 1/4 tsp black pepper

  • Pinch of red pepper flakes (optional, for a slight kick)

  • 1 tsp salt (adjust to taste)

  • 1 tbsp olive oil (to help it adhere to the fish)

• Instructions: Mix all dry ingredients together. Drizzle salmon fillets with olive oil, then generously sprinkle the rub on all sides, pressing gently to adhere.

2. Lemon-Dill Yogurt Sauce (to serve after cooking):

This is a light, tangy, and creamy sauce that will be refreshing with the grilled salmon and salad.

• Ingredients:

  • 1/2 cup plain Greek yogurt

  • 2 tbsp fresh lemon juice

  • 1 tbsp fresh chopped dill

  • 1 small clove garlic, minced (or 1/2 tsp garlic powder)

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together in a small bowl. Taste and adjust seasoning. Drizzle over the cooked salmon.

3. Lemony Herb Vinaigrette (to serve after cooking):

A bright and zesty vinaigrette that can be drizzled over both the salmon and even a bit of the grain.

• Ingredients:

  • 3 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tbsp finely chopped fresh parsley

  • 1 tbsp finely chopped fresh dill or oregano

  • 1/2 tsp Dijon mustard (for emulsification and a little tang)

  • 1 small clove garlic, minced

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together until well combined. Drizzle over the cooked salmon.

Grain to Serve with It:

You'll want a grain that's relatively light and can absorb some of the flavors from the salmon and salad.

1. Quinoa:

• Why it works: Quinoa is a complete protein, cooks relatively quickly, and has a slightly nutty flavor that complements Mediterranean dishes. Its texture is also great for soaking up any juices or vinaigrettes.

• Serving Suggestion: Cook quinoa according to package directions. You can add a squeeze of lemon juice, a pat of butter or a drizzle of olive oil, and some fresh chopped parsley or dill to the cooked quinoa for extra flavor.

2. Couscous:

• Why it works: Couscous is incredibly fast to cook and has a very light, fluffy texture. It's excellent for absorbing flavors.

• Serving Suggestion: Prepare plain couscous. You can also mix in some finely diced cucumber and tomato, a little fresh mint, and a lemon-olive oil dressing to make it more like a mini tabbouleh.

3. Farro:

• Why it works: If you prefer something with more chew and a heartier texture, farro is an excellent choice. It has a lovely nutty flavor and a satisfying bite.

• Serving Suggestion: Cook farro until al dente. It's great plain or with a light drizzle of olive oil and a pinch of salt.

Any of these combinations will create a well-rounded and delicious meal! Enjoy your grilling!

Broccoli soba noodle

 Broccoli Soba Noodles (Adjusted Recipe)

This adjusted recipe aims to reduce saltiness, mellow the garlic, and introduce balancing atcid and heat, while incorporating white miso for umami.

Ingredients:

• 1 head broccoli

• 1/2 teaspoon salt (for salting broccoli)

• Soba noodles (according to package instructions for 2-3 servings)

• 1 tablespoon sesame seeds, plus more for garnish

• 1 tablespoon sesame oil

• 1/2 - 1 clove garlic, minced very finely (or grate on a microplane)

• 1 tablespoon white miso paste (adjust to taste)

• 1 tablespoon rice vinegar (or lime juice)

• 1/2 - 1 teaspoon chili crisp or a pinch of red pepper flakes (optional, for heat)

• 2 scallions, thinly sliced

• 1 tablespoon olive oil

• Black pepper to taste

Instructions:

Step 1 Trim the broccoli and remove the woody exterior from the stalk. Roughly chop the florets and stalk into small, bite-size pieces.

Step 2 Place the broccoli into a large bowl and scatter over 1/2 teaspoon salt. Massage the salt into the broccoli, breaking up the chunks as you squeeze. Leave to soften for 10 minutes. Reducing the initial salt here directly addresses the "pretty salty" feedback.

Step 3 Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook according to package instructions until just tender, stirring the noodles every couple of minutes to prevent sticking. Drain, and rinse with cold water until completely cool.

Step 4 To the broccoli, add the sesame seeds, sesame oil, and finely minced garlic (start with 1/2 clove and add more if desired). In a small bowl, whisk together the white miso paste, rice vinegar, and chili crisp (if using) until smooth. Add this mixture to the broccoli and toss very well to combine. Replacing bouillon with white miso adds umami, while rice vinegar provides much-needed acidity to balance flavors. Finely mincing or grating the garlic, and reducing the amount, addresses the "overpowering" concern. Chili crisp or red pepper flakes offer optional heat.

Step 5 Add the soba and the scallions to the broccoli, drizzle with olive oil and toss well. Taste and season with black pepper, if needed. Given the miso and initial salting of the broccoli, additional salt may not be necessary. Always taste before adding more.

Step 6 Place the bowl in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold from the fridge, topped with more sesame seeds. This salad keeps in the fridge, in an airtight container, for up to 5 days.