Yellow Beef Curry (Kaeng Karii)

This is very similar to the Yellow Chicken Curry posted earlier. The major difference with this recipe being that the curry paste is made from scratch. Carrots aren't included, but could be added easily. It's definitely labor intensive, but the curry paste can be frozen and saved for up to three months.

Prep. Time: 1.5 hrs
Cooking Time: 2 hrs.
Servings: 6-8


Ingredients:

Paste
2 medium shallots
2 heads of garlic
1 x 3" piece of galangal peeled and sliced thinnly
1 x 2" piece of ginger peeled and sliced thinnly
15 dried Thai chiles
1 tsp corriander
2 Tbsp tumeric
2 Tbsp mild yellow curry powder
2 Tbsp chopped cilantro roots
2 Tbsp shrimp paste
1 + 1/2 Tbsp salt
6 stalks lemon grass, chopped
1 lime, juiced

Curry
1.5 lbs beef chuck cut into 1" pieces
3 large Yukon potatoes cut into 1.5" pieces
3 cups coconut milk (UHT from a carton)
1 cup coconut cream (UHT from a carton)
3 medium shallots, chopped
3 cups chicken broth
2 Tbsp grated palm sugar
1 Tbsp fish sauce

Bring the beef and coconut milk to a boil and simmer over low heat for 1 hr.

Boil the Thai chiles in 2 cups of water for 15 minutes. Drain the water, reserving 2 Tbsp of the liquid, and set aside.

Once the chiles are done, heat the coconut cream in a large pot for 30 mins.

While the beef is simmering, the chiles are cooking and coconut cream is heating work on the paste.

Begin by wrapping 2 shallots and 2 heads of garlic in aluminum foil.

Place them in a large pot or skillet over medium high heat for 25 minutes, turning once.

While the garlic and shallots are cooking, peel and slice the ginger and galangal.

Place the sliced ginger and galangal in a single layer in aluminum foil and wrap.

Once the garlic and shallots are done, remove them from the pot and replace them with the ginger and galangal. Cook, flipping once, for 7 minutes.

While the ginger and galangal are cooking, peel the garlic and shallots.

Place the cooked chiles, ginger, galangal, shallots and garlic in a blender along with the reserved chile water, corriander, turmeric, curry power, cilantro roots, shrimp paste, salt, lemon grass and lime juice in a blender and pulse until smooth.

Once the beef is done, remove it from the coconut milk and reserve 1.5 cups of the milk. Everything should now be ready to make the curry itself.

Add 1 cup of the curry paste to the coconut cream and cook for 7 mins. over medium heat.

Add the reserved coconut milk, 3 cups of chicken broth, beef, shallots and potatoes.

Reduce heat to medium low and cook for 40 mins.

Remove from heat and add the palm sugar and fish sauce.

Serve over rice.

Jamaican Jerk Chicken

This quick and easy chicken marinade goes well with either Black Beans and Rice or Jamaican Rice and Peas. It's best to let the meat marinate overnight, but an hour or two will do if you don't have the time. You can cut back on the spice by only using a single pepper.

Prep Time: 15 mins.
Cooking Time: 1 hr.
Servings: 4-6


Ingredients:

1/2 cup white vinegar
2 Tbsp rum
2 Scotch bonnet peppers (or habaneros)
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 tsp salt
2 tsp black pepper
4 tsp allspice
4 tsp cinnamon
4 tsp nutmeg
4 tsp ginger
1 tsp coriander
2 tsp molasses

1 (5 or 6 pound) whole chicken, quartered
1/2 cup lime juice

Directions:

Put all of the ingredients (except the chicken) in a blender and blend until liquified.

Pour the marinade over the quartered chicken and refrigerate overnight.

Grill the chicken for approximately one hour at 300-400 °F or until the internal temperature reaches approximately 175 °F.

Spaghetti & Meatballs

There's really not too much to say about this dish. Spaghetti, tomato sauce and meatballs. What's not to like?

Prep. Time: 30 mins.
Cooking Time: 1 hr. 15 mins.
Servings: 6-8


Ingredients:

Meatballs
1 clove garlic, minced
1 egg
1/2 cup milk
3/4 cup Parmesan cheese
3/4 cup bread crumbs
1/2 tsp salt
3/4 tsp oregano
1 + 1/2 Tbsp Worcestershire sauce
3/4 lbs ground beef
3/4 lbs ground pork

Spaghetti Sauce
2 x 32 oz cans. of diced tomatoes
2 cloves garlic, minced
1 yellow onion, chopped
3/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
1/4 tsp red pepper flakes
1 lb spaghetti noodles


Directions:

In a large mixing bowl, mix together the minced garlic, egg, milk, Parmesan, bread crumbs, salt, oregano, Worcestershire, beef and pork.

Mold into individual meatballs, about the size of a golf-ball, and set aside.

In a large pot, saute the onions and garlic for approximately 5-10 mins.

Add in the tomatoes, oregano, basil, thyme, red pepper and meatballs and bring to a boil. If you're making the dish vegetarian, the meatballs can be pan fried for 10 mins. on the side instead of added directly into the sauce.

Cover and let simmer for 1 hr.

Serve over spaghetti.

Beer Battered Haddock

This is relatively simple to make and can be served as a main entree or used to make sandwiches. If you like the breading less crispy, just leave out the corn starch and baking powder.

Prep. Time: 10 mins.
Cooking Time: 15 mins.
Servings: 6-8


Ingredients:

2 cups flour
1 tsp Lawry's
1 tsp paprika
t tsp baking powder
1/4 cup corn starch
12 oz. bottle beer
48 oz. Vegetable Oil
1 + 1/2 lbs haddock, cut into 2" x 3 " pieces


Directions:

Mix the flour, Lawry's, paprika, baking powder and corn starch in a large mixing bowl.

Add the beer and 1/2 cup water and whisk.

Pour the vegetable oil into a deep pot or fryer set at 350 °F and heat.

Dip the haddock pieces into the batter, shaking off the excess and place them in the fryer. Make sure to turn or separate the piece periodically so they don't stick to one another.

Cook for 5 mins.

Remove from fryer and serve.

Curried Jamaican Chicken with Rice and Peas

This is a spicy Caribbean meal that can be served as is below or with plantains. The level of red pepper can be adjusted based on preference.

Prep. Time: 15 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Ingredients:

Curry Powder
5 tsp ground turmeric

4 tsp coriander

1/2 tsp cayenne

1 tsp  ginger

1 tsp nutmeg

1 tsp  allspice

3 tsp fenugreek

2 tsp cumin

2 tsp black pepper

2 tsp aniseed

2 tsp yellow mustard seeds

3/4 tsp cloves

Curried Chicken and Potatoes

1 + 1/2 lbs chicken

6 Tbsp Curry Powder (see above)

2 potatoes

1 + 1/2 Tbsp Vegetable Oil

2 cups water

1 chopped onion

3 chopped green onions

5 sprigs thyme

4 cloves garlic, minced

2 tsp salt

Rice and Peas

1 + 1/2 cups long grain white rice
3/4 cup dried pigeon or kidney beans
2 cloves garlic, minced
1 jalapeno pepper, opened with a slice lengthwise
3 chopped green onions
14.5 oz. coconut milk
1 tsp salt
1 tsp black pepper


Directions:

Rice and Peas
Bring 4 cups water to a boil and add the dried beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

Drain the water

Add the rice, garlic, jalapeno, green onions, coconut milk, salt and pepper

Bring to a boil

Reduce heat and simmer 30 mins.


Curried Chicken and Potatoes
Chop the chicken into bite size pieces

Put the chicken, curry powder, vegetable oil, onions, garlic, thyme and salt into a large pot and coat the chicken

Chop the potatoes into bite size pieces

Fry the chicken for 10-15 mins.

Add in the potatoes and water, cover and cook for 1 hr.