Monthly Archives: March 2014

Mar30

Tandoori Chicken Ver. 4

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This is probably the 4th time I’ve tried to make Tandoori Chicken (hence it being the 4th version) each time slightly different and I’m never satisfied. I think this recipe came the closest to the restaurants and prepackaged mixes out there. I will most likely tweak this recipe and post an updated version.

I usually cook this on the grill, but the freaky weather forced me to use the oven. I must say that it was loads easier, especially when I can watch the chicken without opening the lid. But the dish lacked that essential bbq scent and flavor.

Those complaints aside, this still produced a juicy flavorful chicken. It’s just not painted that alarming shade of red which I’ve always been suspicious of. Read the rest of this entry →

Mar9

Braised Lamb Shanks

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I had these grand plans for the winter. I told myself that, despite the frigid temperatures or maybe to spite them, I would be out there in the elements grilling. Yeah! I can do anything with my enormous winter coat, mittens, scarf, and insulated snow boots.

And then I got schooled by Mother Nature.

I did think about clearing a path in the snow straight from the back door to the grill, but then my back started to ache from the idea of any activity more strenuous than slicing veggies or whisking batter.

To curb my grilling addiction I’ve been doing quite a bit of braising. This is the first braising recipe I’ve ever tried and I found it in a French cookbook. I tweaked it over the years – meaning I discarded the ingredients I couldn’t find in the Midwest or felt did not significantly change the flavor if left out. Read the rest of this entry →