Thai Yellow Curry Chicken

• 8 oz. chicken or pork loin
• 1 13.6 oz can of unsweetened coconut milk 
• 8 cherry tomatoes
• 2 cloves garlic
• 1 large carrot
• 1 cup Yukon gold potatoes
• 1 cup kale
• 1/2 red bell pepper
• 1/4 medium sweet Vidalia onion
• 2 TB Yellow Curry Powder
• 1 TB Garam Masala
• 1/2 tsp sodium chloride 

• Basmati (or similar long grain rice) for serving
• Cilantro for serving (optional)

Julienne the carrot, bell pepper and onion. 
Cut the tomatoes in half.
De-vein the kale and slice into strips about half an inch wide, then cut into pieces 2" long. (The kale helps to add a rich and flavorful sweetness to the curry that is complimented by the potatoes).
Cube the potatoes into 1" pieces. Set aside.

Cube the meat into 3/4" pieces, rinse and pat dry.
Sprinkle the garam masala over the meat and mix thoroughly so all pieces are evenly coated.

In medium saucepan heat 3 TB olive or avocado oil on medium-high. Add meat and stir to incorporate oil evenly. 
Crush and add garlic. 
Stir frequently for about 5 minutes or until the meat is nicely browned. Remember to not scorch the spices or it will become bitter. 

Reduce heat to medium and add coconut milk. Whisk until the milk has become consistent and is no longer lumpy.
Whisk in curry powder, then add potatoes, carrot, bell pepper and onion.
Reduce heat, cover and simmer for 30 minutes.

Add tomatoes and kale, simmer for an additional 10 minutes with lid off.


Serve on top of rice and garnish with cilantro


note: I go to the Asian market to find all of the spices needed to make my garam masala and curry blends, (recipes are linked in the ingredients list above). I mix up a fresh batch about every six months or so. If you don't want to go through that hassle you could buy yellow curry paste, or even off the shelf garam masala and yellow curry spice. The flavors you'll get from an off the shelf spice blend will not be as tasty though, but a pre-mixed curry paste from the Asian market would still be pretty enjoyable.

Yellow Curry Powder

5 tablespoons ground coriander seeds
1 tablespoons ground cumin seeds
3 tablespoon ground turmeric
2 teaspoons dry ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek (or fennel) seeds
1 teaspoon lemongrass
1 teaspoon black pepper
1/2 teaspoon crushed red chile peppers

Mix all spices together, place into an airtight container and store for up to 12 months.

Garam Masala

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• Garam Masala is used in many Indian food dishes from tikka masala to all of the curries. Once you make up a batch, you may then incorporate it into other recipes. 
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• 2 bay leaves
• 1 tablespoon cardamom seeds
• 1 tablespoon green peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
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• Dry heat the bay leaves, cardamom, peppercorns, cumin and cloves in a medium skillet over medium-high heat, stirring often, until the cumin seeds become a toasty brown color. 2 to 3 minutes. The spices may pop and crackle a little bit, but be careful to not burn them or overcook them as that will result in a bitter taste.
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• Remove from heat and pour onto a plate. While still warm, place spices into mortar and grind with pestle until a course powder has been achieved. Depending on the size of your mortar, smaller batches may be necessary. Add remaining spices and mix until fully incorporated.

Place into an airtight container and store for up to 12 months.

Saffron Rice Pilaf

Ingredients

• 1/2 cup long grain white rice (eg: Jasmine)
• 1/2 cup Orzo pasta
• 3 TB Butter
• 1/2 cup celery stalk (chopped)
• 1/2 cup onion (diced)
• 1 TB Garlic
• 1/8 tsp Saffron threads (loosely packed)
• 1/4 cup hot water
• 2 cups Chicken Stock (or 2 cups water, plus 2 TB Chicken Base)
• 1 Bay leaf
• 1/4 tsp Salt
• 1/4 tsp fresh ground black pepper
• 1/2 cup Spicy Kielbasa sausage (halved and cut into 1/4" slices)
• 1/4 tsp Yellow Curry spice powder.
• 6 Kaffir lime leaves.

Directions

• Steep Saffron threads in 1/4 cup hot water while prepping other ingredients.
• In large covered saucepan over medium heat, melt butter .
• Add garlic, onion, and celery, and saute for 2 minutes (stirring frequently).
• Add rice and pasta, saute for 5 minutes (stirring frequently).
• Add Saffron water, Bay leaf and chicken stock.
• Reduce heat, cover and simmer for 18-20 minutes.
• 5 minutes before pilaf is finished cooking, add kielbasa to Sauteuse pan and brown.
• Remove Bay leaf, and stir in sausage once pilaf is finished.
• Serve lightly dusted with curry powder, garnished with a Kaffir leaf.

Pico de gallo

Ingredients

• 1 large Red Onion, minced.
• 1 Avocado, diced.
• 2 Large tomatoes, diced.
• 1/4 bunch of Cilantro (about 1/4 cup), finely chopped.
• 1 Red Jalapeno with seeds, minced.
• 1 Green Jalapeno with seeds, minced.
• 1/2 tsp Salt.
• 2 TB Lime Juice.

Directions

1. Mix everything into a bowl and serve with tortilla chips.

Pork Chops with Potato Dumplings and Sauerkraut

Pork Chops

1. Rinse Pork chops, pat dry, salt and pepper.
2. Heat oil on high heat in a skillet, brown all sides of the chops
3. Place chops in broiler until cooked. (usually about 10-12 per side depending on how thick they are)

Potato Dumplings

Yeild: 10 dumplings

Ingredients

• 2 Cups finely grated potato
• 2 eggs
• 1 tsp Salt
• 1 tsp Caraway seed
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 1/2 Cups All Purpose Flour

Directions

1. Place large pot of salted water on stove top, and bring to a boil. 
2. Peel potatoes and place in boiling water until they are not quite fully cooked. 
3. Grate potatoes into bowl. 
4. Whip eggs and spices, then add to potatoes and mix thoroughly. 
5. Add flour and hand mixed until completely integrated. 
6. Flour your hands and roll mixture into 1 1/2 inch balls. Alternatively you may use a wet spoon to scoop the mixture and place drops into boiling pot.
7.  Dumplings will float to the surface when they are done.

Sauerkraut

Ingredients

• 2 cups sauerkraut
• 1 TB Caraway seed

Directions

1. Place into sauce pan, cover and heat over medium.

Gravy

Ingredients

• Drippings from the browning skillet and broiler pan
• 1 cup chicken broth (or 1 cup water + chicken base/bouillon)
• 2 TB Apple Cider Vinegar
• 1 TB Starch
• Salt and Pepper to taste

Directions

1. Reuse the skillet from browning the chops
2. Add broth, starch and spices
3. Cook until thickened

Dark Chocolate Raspberry Mousse

Dark Chocolate Raspberry Mousse

• Bittersweet Chocolate 60% or higher, 10 ounces, coarsely chopped 
• Chambord Liqueur, 2 Tablespoons (or Framboise Liqueur) 
• Eggs, 3 each, jumbo, separated, at room temperature 
• Heavy Whipping Cream, 3/4 cups, chlled (for garnish) 
• Heavy Whipping Cream, 1 cup, chilled 
• Fresh Raspberries, 1/2 pint (for garnish) 
• Fresh Raspberries , 1 1/2 cups 
• Sweet Butter, 4 Tablespoons 
• White Granulated Sugar, 1/4 cup

Directions

1. In a small bowl, crush the raspberries roughly but sensuously with a fork. Stir in the sugar and the Chambord. Let the mixture stand at room temperature for 30 minutes. 
2. In a double boiler, melt the chocolate and the butter. 
3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. 
4. Whip the egg whites to form stiff peaks. 
5. Remove the bowl of melted chocolate from the double boiler and place it on a work surface. All at once, stir in the raspberry mixture, stir in the whipped cream, and fold in the egg whites. 
6. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse. 
7. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries, and a sprig of fresh mint.