Tandoori Prawns

Tandoor Oven Dreaming
Long ago, on a continent far, far away, I ate a meal that I can still taste twenty-three years later. I have talked about the trip I took to India a few times through the years, but I don’t think I have specifically talked about the night we went to Trishna in Mumbai. (If I am wrong, I apologize. I ask that you indulge me and let me reminisce…)

I can’t remember what I was expecting food-wise when we decided to go to India. Did I expect some really good curry? Yes. Did I expect to eat it for breakfast? That would be a no. Did I expect the most amazing and uber-authentic hot Chai every morning despite the oppressive heat outside? No. Was it the greatest way to wake up ever? Absolutely one hundred percent, yes.

The fact is there is no way to visit India without tasting some of the best things you will ever taste. I mean Indian spices have been revered for centuries for a reason, right? I was surprised to find that not everything I ate was screaming hot. I mean, sure, there were plenty of chilis involved no matter what we ate.

But, the best thing I ate was super simple—the tandoori crab from Trishna. Known for its amazing seafood, Trishna’s menu is immense, but the crab is the one item on the menu that you just can’t miss. It was essentially an entire crab drowning in butter, some chilis, and an insane amount of garlic. The crab was either cooked in a tandoor oven or in a wok. (I am not completely sure which.) I am certain there was more to it than that because I have tried to recreate the dish but can’t no matter how hard I try. (Guess we just have to go back. Oh darn…)

And despite how fondly we both look back on that dinner, my husband draws the line at installing a tandoor oven in the backyard. He’s no fun…

The one dish I have been able to recreate from that night is the Tandoori Prawns. So much flavor!! Full disclosure, the prawns we ate were giant Indian Ocean tiger prawns. You would be hard-pressed to find some here but definitely opt for a larger prawn to make these, though medium prawns will work too, especially for a crowd.

Tandoori Prawns Recipe
Yields 4 servings

These Tandoori Prawns are fairly quick and easy to throw together and make a nice change of pace for a mid-week dinner when the temperatures go up. Read more…

Grilled Chicken Satay

Word on The Street
I love to travel. With my kids getting older and moving out, I am looking forward to having more opportunities to explore what lies beyond our windows. Of course, for me, that means trying new foods as well as new cultures. The world is full of really great places to eat but not all of them include white tablecloths. To really get to experience a different culture you need to try the street food.

I am sure that there are people who will disagree with me when I say that the U.S. does not really have street food. We tend to bring other cultures’ street food to us. (Boba tea, anyone?) I mean, I guess we do have street food to a degree. The hot dog carts in New York for example. And sure, the folks selling cut fruit at the corner sprinkled with Tajin (so good!) count also. We have plenty of regional specialties but, in my opinion, and I would be pleased to be proven wrong, the closest we come to true street food culture here in the U.S. would be the rise of the food trucks.

Some of the best things I have tasted came from a vendor selling their fare on the side of the road. From Kabobs to Al Pastor Tacos to Churros to Yada Pav there is a world of flavor waiting to tempt your taste buds.

Not all street food is on the street though. The hawker centers of Singapore are world-renowned and have been on my travel bucket list for some time. Remember that food scene in the movie Crazy Rich Asians? That’s my idea of heaven. And, since my calendar seems to be opening up, hopefully, we’ll get there soon. I’ve heard you can find almost anything you could desire in Singapore, though my first stop would be the grilled chicken satay as a warmup for later rounds. You can never go wrong with grilled meat on a stick.

Grilled Chicken Satay Recipe
Adapted from recipetineats
Yields 13 to 16 skewers Read more…

Brazillian Garlic Marinade

Chicken legs on a hot grill with Brazillian Garlic Marinade

Just Grillin’
I grill a lot of chicken. Rain or shine—but mostly shine. Though this past week I’ve been dodging raindrops. It would be easy to say that I grill chicken at least once a week. Sometimes more. Of course, that could mean many things.

Chances are I’m grilling chicken breasts for tacos https://piedmontgrocery.com/citrus-marinated-chicken-tacos/. It would be an even better bet that I am grilling Teriyaki Chicken Thighs for a rice bowl. Or, I’ve been craving these lately, a Bahn Mi. That type of grilling is for use as an ingredient.

If I am grilling chicken to eat on its own, I always go with chicken legs. And, I’ve got a wide range of marinades to match my moods.

It would be hard to pick my favorite grilled chicken recipe. But, I can tell you this, if I am straight-up grilling chicken for dinner, you better believe that the marinade is going to have a lot of garlic, lemon, and white wine. I don’t know why I gravitate towards this particular combination. But, I do. And, I know that it is cuisine-adaptable in that when you add more to it, you get a wide variety of global flavors. For example, if you add fresh oregano, thyme, and rosemary to it, the result is a very Greek or Mediterranean flavor profile. Add Dijon mustard and thyme and you are speaking French. Go with some hot smoked pimenton, and you find yourself in Spain…

My most recent favorite is this one which has Brazilian roots. There’s something about this Brazillian Garlic Marinade that just screams warm weather grilling. (Assuming we ever get warm weather.) This recipe swaps the lemon for lime, adds some vinegar for zing, and brings the heat with some Malagueta pepper hot sauce. The hot sauce can be a challenge to find so feel free to swap it out for Piri-Piri, Tobasco, or whatever your favorite hot sauce might be. Read more…

Cheese Straws

Sipping Wine With A Straw
A couple weekends ago, I went wine tasting with a group of friends and had a great time. I know what you’re thinking. A day in the Napa Valley sipping fine wine and snacking on cheese can only be a good time. You are not wrong.

It is easy to take for granted that we, as residents of the Bay Area, have such easy access to a world-renown wine-growing region. I mean, I can get in the car and be in a whole different world amongst the vines in 45 minutes. It’s crazy and I know I don’t take advantage of that access nearly enough. A sentiment that was echoed by each of us while we were up there.

It’s no news that cheese pairs perfectly with wine. So, it shouldn’t be surprising that the same region that produces amazing wines also produces some amazing cheese. Imagine my surprise when snacking on a few tidbits during one of our tastings, it was the cheese straw, not the actual local cheese, that made me swoon.

Cheese straws are not a new phenomenon. Ask any true Southerner and they will tell you a thing or two about cheese straws. But, much like the Napa Valley, I had forgotten just how good they are.

Depending on the recipe you make or the brand you buy, cheese straws come in all sorts of varieties, sizes, and spice levels. I, myself, am partial to the classic cheddar and cayenne pepper combination in our recipe below. These babies are great to have on hand for the friend who drops by for an impromptu chat and can hold their own on any cocktail party hors d’oeuvre table…

Cheese Straws Recipe
Adapted from The Food Network
Yields about 4 dozen Cheese Straws

This recipe makes a lot of Cheese Straws. And, that is perfect if you are hosting a party or considering handing them out as gifts. Read more…