Friday, February 13, 2009
It's Broken In - Back to the Fine Cooking Challenge
I got back to the Fine Cooking Issue 97 Challenge last night with Salt-and-Pepper Shrimp with Garlic and Chile, and Chicken Saute with Lemon, Cumin & Parsley. Oh, and I busted out a nice bottle of Irony Pinot Noir to provide cooking inspiration.
It only took a glass of Irony, a beer, and nice sprinkle of Penzey's Garam Masala to get Sis to try some roasted broccoli. In fact, she actually ate an entire serving - a first!
I roasted cauliflower with a generous grinding of one of my new favorite spice blends from Cape Herb Company's Element of Spice Line, Oh Zone. If you spot any of these grinders, snap 'em up. I got my first few at TJ Maxx, and ordered 6 of the 7 Deadly Sins (they were out of Lust, go figure), from Ebay. The combinations are really unique and I love experimenting with them.
Note to burglars: I have big knives and I know how to use them. And I am clearly at my winter fighting weight despite nearly daily trips to the gym. Never trust a skinny chef, right?
The chicken recipe was ok, but nothing special. Basically sliced red onion, garlic, chicken thighs with a little cumin, lemon, and parsley. Nothing offensive, but pretty boring.
The Shrimp was pretty tasty. It had a little Chinese Five Spice powder, which I love, a lot of garlic, and some green onion. It called for a serrano pepper, but no go at the market, so I subbed jalapeno.
For dessert we dipped some strawberries in the various Seven Deadly Sins Grinder blends which are mostly sugar + another ingredient. Fun and worthy of a separate post.