Keith and Polly Reynolds share an everlasting bond. photos by Keith Borgmeyer Polly Reynolds met Keith when she was 14 years old. He was...
Photos by Keith Borgmeyer
Local Thai and Indian restaurants put their twist on traditional dishes for COMO Living’s gourmet spread this issue.
Roasted Duck with Curry
A specially prepared spicy red curry with roasted duck, fresh fruit, and herbs.
Roasted Duck, whole 4lb duck no head or neck.
Rinse and clean duck then pat dry.
In a separate bowl mix 1 table spoon of Chinese five spice 1 table spoon of brown sugar 1 table spoon of honey 5-6 pieces of roasted star aniseed ½ oz of cloves 2 tea spoon of soy sauce ¼ cup of sherry 1/3 cup of cherry juice.
Rub entire inside and outside of duck with the seasoning and let dry for about 10 minutes, repeat the process 3 to 4 times.
Pre-heat oven at 400 degree.
Place duck on a wire rack in oven and bake at 350 degree for about 35 minute to 40 minute
In a large skillet combine 2 table spoon of Thai red curry paste 4 oz of coconut milk and cook on medium heat.
Keep cooking until coconut milk is separated then add 4 more ounce of coconut milk into skillet (keep heat on medium) add ½ tea spoon of fish sauce (can use salt for substitution).
Add ½ cup of vegetable stock into curry then add Fresh pineapple chucks, tomatoes, and fresh basil leaves.
Fillet and debone already cooled roasted duck.
Put desire amount of roasted into curry skillet, turn the heat up and bring to boil then turn heat off and ready to serves.
Can be garnished with your choice of vegetables and rice to compliment with curry.
Chicken Tikka Masala
Top left: Charcoal roasted chicken cubes in a moderately spiced sauce.
Center: Chicken marinated in yogurt sauce with fresh herbs and selected Indian spices.
Recipe for Chicken Tikka Masala:
5 large onions
Half cup tomato paste
2 large chicken breasts
2 teaspoons cumin powder
2 teaspoons coriander powder
1/4 teaspoon cinnamon
2 teaspoons turmeric powder
2 cups plain yogurt
1 tablespoon lemon juice
2 tablespoons olive oil, or coconut oil. Or any type oil you prefer.
1/4 cup cream
3 cloves green cardamom
2 cloves black cardamom
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1 teaspoon salt, add as you prefer
1/2 teaspoon fenugreek
1/4 teaspoon caraway
1/4 teaspoon nutmeg
Take 2 large chicken breast cut them in cubes, add 1 cup plain yogurt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1 teaspoon lemon juice, 1/2 teaspoon salt. Mix everything up and let it mermaid for at least 4 haurs. After marinated cook the chicken in tandoor or oven until chicken in all the way cooked. Do not under cook the chicken
1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 tablespoons oil, cook on low heat until color turn little brownish and then add 4 large onions chopped in small pieces cook until onions also turns little brownish( at least 30 minutes). Add rest of the spices 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, caraway, fenugreek, cumin seeds, green cardamom cloves, black cardamom, nutmeg 1/2 cup tomatoe paste, cook for another 5 minutes or so. Once everything is all cooked take a hand blender and puree( do not put Hot onion mix in regular blender because there are NOT maid to blend hot things. Or just wait until onion mix has cooled down.
Mix onion blend and chicken pieces in a pan add 1 cup plain yogurt and cream. Cook for at least 7 to 10 minutes on a full heat make sure keep the stirring the spoon the entire time.
A refreshing yogurt drink churned with fresh mangos.