Pakoras.......finally! and Ribs too.

Just when I thought we would never get together to make pakoras, we found a break in the action this past Saturday morning. Although I am not used to eating spicy deep fried appetizers for breakfast, I could hardly wait to bite into the little darlings. It has been sooooooo long since my wonderful friend and I donned aprons and prepared to feast! This recipe came over from England by way of India with my friend and her family in the 70's, where she knew pakoras as philoories, and that is what I'm sticking with!

Pakoras (don't mess with me, Philoories!)
heat about 6 inches veg oil in a med saucepan over med-high heat
Chop fairly fine:
1 onion, 3 slices fresh ginger, 3 cloves garlic, 1 chili pepper (we used 3 small thin red chili peppers, my friend is a fire blower, lol) and add
a few small florets of cauliflower, chopped celery and red pepper
3 c Dhall flour ( we used Chana flour)
1 tsp turmeric, cumin, salt, red chili powder
1 beaten egg and 1 small container plain yogurt
Mix all together and add enough water to make a med thick batter about 1/2 cup (see picture)
Drop batter by large tablespoons into hot oil about 4 at a time.
Cook until golden, about 5 minutes, drain on paper towels.

We gobbled several right away. 
Rated: Five fiery stars, not really too hot, just bursting with spice and flavor. 
Thank you, thank you, thank you, friend! 
Now I know why I was driving you crazy all these years to make these again. (hugs)

It was a rainy day and I was wanting to get in the garden but seems like Spring is fading away in a puddle! But just when I was feeling sorry for myself we spotted a mother deer at the back of the house and there was a little Bambi scampering ( I exaggerate, barely able to stand Bambi baby) beside her mother. Then I lost sight of Bambi. I went outside with my camera and the little sweetie was lying very very still with her nose under a log. My first thought was that the log had rolled on her. (gasp) I went over, mother watching me cautiously. I snapped a picture, picked up a stick and gently stroked her back and she let out a huge breath. I left but was upset, worried that she was hurt. Let nature take her course, calm down, wait. About an hour later, I ventured down the hill and she was gone. Whew!

In the evening instead of heading to barbeque, it was just too wet and windy. I decided to do the ribs in the house my old way, a very good old way. This sauce is wonderful, rich and works on country style ribs as well.
Ribs- Oven Baked
set oven to 250 degrees and bake 3 hours in shallow roasting pan, uncovered
2-3 lbs pork spareribs
1/2 c dark brown sugar packed
1/2 c ketchup
1/2 c white vinegar
2 tbsp worcestershire sauce
2 tsp chili powder ( 1 regular and 1 ancho for some heat!)
1/4 c water
Mix sauce ingredients together and pour over ribs which you can cut in serving chunks.
My husband likes his ribs with rice and baked beans and I prefer a fully loaded baked potato and salad.

 It was a satisfying weekend!

Mexican Chicken Kebabs and friends

I'm beginning to dream of summer, aren't you?  I first had this served to me at my girlfriends home in the Gulf Islands on a warm summer evening. We had chilled white wine and feasted on kebabs. What better way to enjoy the company of friends? Ole! Discussing the menu for our getaways is half the fun of going and an intrinsic part of the much anticipated mini vacations together. Girlfriends, I heart you!

Mexican Chicken with Spicy Yogurt Sauce
2-3 Tbsp fajita seasoning* (recipe follows)
6 boneless, skinless chicken breasts cut in 1 inch chunks
1 large garlic clove
1/4 tsp salt
2 Tbsp evoo
1 c plain yogurt
1 each red, green and yellow pepper cut into chunks for skewers
1 red or white onion cut into chunks
whole mushrooms
In a large bowl combine heaping 2 tbsp of fajita mix and chicken Toss well to coat, cover and chill for 2 hours.
Yogurt Sauce
Using a mortor and pestle or a smooth flat surface, grind the garlic and salt to form a paste. Place in a small bowl with olive oil. Mix in yogurt (and dash of cayenne to taste) and the remaining fajita seasoning.
Alternate chicken, peppers, onion and mushrooms on prepared skewers. If using wooden skewers, pre-soak in water for 30 minutes so they don't char on the grill.
Grill 10 minutes over hot grill.
Serve with rice and drizzle spicy yogurt sauce over all.
Fajita Seasoning*
1/4 c cumin
1/8 c oregano
1 T salt, pepper, garlic powder or granules, onion powder and cayenne pepper.
(1/2 tsp celery seed, basil, nutmeg, marjoram, thyme, rosemary and chili powder all optional)
Mix well.

First Bear of Spring

They're back! I took this picture late last fall before the last of the bears decided to hibernate and leave our yard and their favorite apple tree. Or maybe it's the swing that amuses them. I've been a big fan of Lily the Bear at bear.org where she and her cub, Hope, have just left their den, so I knew it wouldn't be long until our bears were back. I wondered how he got in the yard and after checking out the neighborhood, I found out he had simply climbed over the fence, a good 8 ft fence, since I had neglected to leave the gate open for him. He found the compost and turned that over and sauntered down the hill towards the river. Nice life! 

This aside, I made a Sweet n Spicy chicken dish last night and it was wonderful. Just the right kick tempered with a sweet glaze served with cilantro onion rice and a big salad loaded with toasted cashews, feta, avocado and tomato. Has anyone tried the new artisan lettuce from Costco? 4 lovely small heads of crunchy lettuce..perfection. The recipe follows 

Get your spices ready! Start the rice. Serves 4.

8 boneless skinless thighs

Spice Mix:
2 tsp granulated garlic
2 tsp chili powder
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp coriander
1/2 tsp cilantro chopped
1 tsp sea salt
The chipotle is hot chili powder, if you don't have it on hand substitute cayenne to taste or another hot chili powder such as de arbol or pasilla.

Glaze:
1/2 cup honey, melted in micro
1 Tbsp cider vinegar or white vinegar
Mix and reserve 2 Tbsp for serving.

Pat chicken dry and rub with oil. Toss chicken in spice rub to coat well on each side.
Grill approx 5 minutes per side until cooked through. While chicken is cooking, drizzle glaze on each side the final minute of grilling or broiling. Prepare for a little smoke from the sweet glaze. Yum.

 

What did you do last summer, fall and winter? Me? Well this is what I did: stack 'em high! I mixed and measured and toasted and ground until I had a tower of rubs and seasonings done. The house was filled with exotic aromas for hours. It was heavenly and after labeling and putting the spices in tins, I breathed a sigh of satisfaction. 
This went on for weeks actually, as I was a vendor at the local Farmer's Market. A fun experience and I met some wonderful new friends. 
This spring I begin a new adventure. I have raised garden beds to begin square foot gardening and plans for a chicken coop are underway..