Orange Tamarind Sweet & Sour Chicken

Since having made butter chicken and discovering an Indian grocery in town, I wanted to try something new and different that also applied some of the new things I’d learned (and bought). The result: an Indian-inspired take on sweet & sour chicken.

Orange Tamarind Sweet & Sour Chicken

I marinated and then broiled some chicken thighs like a typical chicken tikka so as to give the meat a tender, tasty flavor. The sauce is composed largely of orange juice and tamarind. Tamarind is a really interesting fruit, and even if you’ve never heard of it before, I bet you’ve eaten it without knowing it. For instance, it is largely featured in worcestershire sauce and the somewhat liquidy brown sauce you might have at an Indian restaurant (e.g. usually with somosas). Tamarind is kind of citrusy sweet and also distinctly sour, but in a really tasty, interesting way.

What would pair well… click to read more…

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Thai Red Curry Chicken

I have always had a thing for Thai food. The dishes are always colorful, delicious, and have a really interesting combination of flavors. Thai curries tend to be identified rather simply by their color, the common trio being the yellow, green, and (one of my favorites) red. The backbone of the red curry is coconut milk and red curry paste (doesn’t that seem a little circular?), which gives a creamy, but spicy, tomatoey, chili flavor. All of the vegetables you can add to this makes it feel like you’re eating something really healthy, but unfortunately, the coconut milk is kind of an important component that will rain on your healthy-eating parade.

Thai Red Curry Chicken

Either way, when you’re in the mood for Asian flavors, if your first impulse is to order Chinese take-out, try this out instead. This dish isn’t quite authentic, but the flavors are still distinctly Thai and this has long been a household favorite. And it’s also my… click to read more…

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Macadamia-encrusted Mahi-Mahi

Mahi-Mahi, macadamia nuts, and pineapple–this is a dish that just screams Hawaii. Even if you’re not a big fish person (like me), this dish should be pretty inviting to you because who could turn down those Polynesian flavors? (The correct answer, for those keeping score at home, is nobody ๐Ÿ˜‰ ) You take a delicate, flaky fish like Mahi-Mahi, bread it using the distinct, rich flavor of macadamia nuts, and top it off with a creamy, tropical-flavored sauce. This will either have you feeling like you’re somewhere tropical or leave you nostalgic/jealous, wishing that you actually were somewhere tropical…

Catching a Mahi mahiMe, fishing rod in hand
So let’s get started:

  • Roughly 1 lb of Mahi-Mahi
  • Extra virgin olive oil
  • Butter
  • Breading:
    • 3/4 cup of bread crumbs (Panko breadcrumbs [these are Japanese style] are ideal, but not necessary)
    • 1/2 cup macadamia nuts
    • 1 tsp ginger powder
    • black pepper
    • salt
  • Sauce:
    • 1/2 cup of white wine
    • 1/2 cup of chicken stock
    • 1/2 cup of

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Cilantro Pineapple Rice

This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.

  • 1 cup of jasmine rice
  • 1.25 cups of water
  • 1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
  • 1/2 cup of orange juice
  • handful of cilantro leaves
  • 3 or 4 shallots (the greens, not the bulb)
  • juice of 1 lime
  • garlic powder, to taste
  • dried oregano, to taste

Pineapple rice prep work

First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did ๐Ÿ˜‰ ).

Pineapple rice, plated

I have a rice cooker, an appliance which I… click to read more…

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