Spicy Prawns with Coconut

This is always a big hit. Use the large black tiger prawns or any other kind of prawns or shrimp for this dish. Leave the shells and tails on for added flavour and juiciness. Be sure to put plenty of napkins and a dish for the shells on the table. It is acceptable to peel the shrimp with your fingers, but it can be done with a fork and knife as well. The technique is the same. First pull off the fringe or legs. Then the shell comes off quite easily and last the tail just pulls off.


Spicy Prawns with Coconut


Ingredients:
30 tiger prawns or any other kind of prawns
4 Tbsp. dessicated coconut
1 tsp red pepper flakes
3 Tbsp. olive oil
1 tsp sea or kosher salt
large thumb of fresh ginger, grated
4 large garlic cloves, grated


Instructions:
Preheat the broiler and put the oven rack on the highest rung.
Line a large baking sheet with tin foil.
Toss the prawns and everything else in a large bowl.
Arrange the prawns in one layer on the baking sheet.
Broil the shrimp a few minutes on each side, about 5 minutes per side for large tiger prawns.
Be careful not to overcook --- they are done when they are bright pink.
Remove and serve.

Spices, Dried Herbs and Spice Blends

When buying dried spices and dried herbs, be sure to find a really good fresh aromatic brand. Natures Choice and Dan D Pak and bulk stores are good options but you have to make sure to shop in a store where the turnover is very high. I have purchased caraway seeds in three different stores in Kits on the same day and found a vast difference in the quality and freshness. It is well worth trying a variety of sources until you have established a quality reference (meaning that your nose recognizes a good one). Of course, you have to buy and then just toss anything that isn't wonderfully aromatic.

There is no point spending any money on those small bottles from a big super market. Throw those out right now along with any and all jars, cans and packages of condiments, sauces and soups (okay, keep the Dijon).

Regarding dried herbs, some cooks, including David Rocco, only use fresh herbs. I like dried herbs for some recipes. The flavour is different from the fresh herb and wonderful in it's own way. Thyme is one I use a lot. I also use dried basil, oregano, dill leaves, dill seed, aniseed, and mint. Don't buy dried parsley or rosemary. If you ever find dried summer savory in a farmer's market somewhere, grab it.

It's much better to make your own spice blends. You can control the flavour, the freshness, and the proportions.


Garam Masala

Garam Masala is a basic Indian spice blend. I find that I tend to use less or no cinnamon for many recipes.

1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cardamon
1 tsp. pepper

Uses -- numerous Indian recipes, Aloo Gobi

Zatar

Zatar is the traditional Turkish spice mixture used for everything

Sumac is available in Greek grocery stores and has a lovely lemony flavour and a dark red colour.

You can toast the sesame seeds but if they are going on bread or chicken before baking or roasting, you won't need to.

Mix with olive oil and spread on bread before or after baking.

1/3 dried sumac
1/3 dried thyme
1/3 sesame seeds

Uses -- baking bread, roasting chicken

Pickling Spice

Mix the any of the following depending on what you are making:

Allspice, whole **
Mustard seed *
Celery seed *
Coriander seed *
Red pepper flakes **
Bay leaf fresh or dried, broken up *
Cinnamon stick, broken up **
Dill seed **
Mace **
Cardamon pods, green **
Star anise, broken up **
Juniper berries **
Dried or fresh ginger root **
Grape leaves, cherry leaves or oak leaves between the layers of cucumbers.

*Standard for pickling spice
** Optional for pickling spice

Uses - pickled cucumbers, corned beef

Aloo Gobi - Cauliflower and Potatoes

Sorry for being away so long, friends. I am still cooking and trying new things.

This recipe is a great example of layering spices, the key to great Indian cookery. I made it several times this summer and fall, and it's delicious, healthy, and makes great leftovers.

Aloo Gobi

Ingredients:
1 head cauliflower, cut into small pieces, about 1/2-inch in size
2 waxy potatoes (Yukons, German, Island Amber)
olive oil - EVOO
1/2 tsp. fenugreek seeds
1 t. whole cumin seeds
1-2 dried hot red chili peppers, broken into pieces (red pepper flakes are okay too)
3/4 tsp ground turmeric
1 tsp. ground coriander
1 tsp kosher or sea salt
1/8 tsp ground pepper
1 tsp. garam masala (mix your own of course)

Instructions:
Cut up the cauliflower and potato (with peel) into 1/2 pieces.
Meanwhile, heat a large saute pan on medium heat.
When the pan rim is hot, add 2-3 Tbsps olive oil and heat.
When the oil is very hot almost smoking, add the fenugreek, fennel, and cumin seeds and the pieces of dried red peppers.
Stir and then add the cauliflower and potato.
Stir until the vegetables are covered in oil and spices
Add the turmeric, ground coriander, salt and pepper.
Saute for 5 minutes, stirring frequently.
Add 1/4 cup water and put the lid on the pan immediately.
Turn the heat to low and steam the vegetables until tender.
Sprinkle garam masala over the vegetables, stir once, and serve.