We went to Anoop and Kush’s place this past weekend for a potluck (potluck number 3). Joel prepared a cilantro chicken biryani dish – which, as I understand, is Joel’s Mom’s recipe. Biryani is an an Indian dish made with rice and fragrant spices. If you have questions regarding the recipe – please leave a comment and I’ll get back to you. Otherwise, I hope you enjoy this recipe as much as we did!
I first tried bourbon chicken wings a decade ago in South Carolina. Because of two contradicting stories, I’m unsure where the actual birth place of bourbon chicken marinade originated. First, I’ve heard bourbon in the U.S. is mainly manufactured in Kentucky. Second, I’ve also seen references online to Bourbon Street in New Orleans, Louisiana. In my recipe, I used Maker’s Mark, but you can also try any other American whiskey available (Jim Beam, Buffalo Trace, Knob, McKenna, Wild Turkey, Woodford, etc.). Check out Wikipedia’s site for further more information on bourbon.
For best result, marinade the chicken wings in the refrigerator overnight or for a minimum of 2-3 hours.
My favorite go-to chili paste is loaded with flavor. It’s made with garlic, shallots, Thai dried chili peppers, tamarind, shrimp paste and palm sugar. A main staple in Southeast Asian households for generations, this chili paste is used in a variety of ways. It’s added to stir-fry, fried rice, tom yum (spicy, sweet and sour soups), and as a spicy vegetable dip. You can even use it as a spicy spread for sandwiches – try it!
This marinade is one of the top requested recipes from family and friends. Its layers of flavors include garlic, coriander, ginger, honey, chili peppers and a slight hint of sake. If you’re out of chicken, you can substitute it with pork, beef ribs, chuck, flank, or ribeye steak. For best result, I would recommend marinading the chicken wings in the refrigerator overnight. The marinade will have time to penetrate the meat giving it more flavor. If time is of the essence, marinade for a minimum of 2-3 hours.
This spicy chicken salad, also known as Laap Gai, is made with lime, chilies, fresh herbs, vegetables, and roasted ground rice. Traditionally prepared with minced chicken, my take on this classic dish is made with long bite-size chicken strips. The longer strips allow you to easily grasp the chicken with chopsticks or a fork. Serve with rice and a side of fresh herbs and vegetables.
Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor. This recipe is made with lean pork and Thai eggplant, but you can substitute pork with beef, chicken or tofu. Green curry goes well with basmati rice or roti.