Author Archives: Sherrie

Sri Lankan Black Curry Chicken Banh Mi

https://www.worldspice.com/blends/curry-sri-lankanThe World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her more recent and crazy-popular The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We are going to taste so many different types of banh mi, and this is perhaps the most anticipated maybe because we are all so fond of our Sri Lankan Curry.

From the author: When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic.

 

Sri Lankan Black Curry Chicken Banh Mi

Total Time: 1 hour, 30 minutes

Yield: 6 sandwiches

Ingredients

  • 1/2teaspoon cardamom, ground
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon ground mace or nutmeg
  • 1 teaspoon cloves, ground
  • 1 teaspoon cumin, ground
  • 1-1/2 teaspoons coriander, ground
  • 3 cloves garlic, coarsely chopped
  • A hefty 3/4-inch (2-cm) knob of ginger, peeled and coarsely chopped
  • 1 slender stalk of lemon-grass, trimmed and coarsely chopped (2 to 3 tablespoons)
  • 1 large Fresno or jalapeño chile, coarsely chopped
  • 3/4 cup (3.5 oz/115 g) coarsely chopped shallot
  • 1-3/4 pounds (800 g) boneless, skinless chicken thighs
  • 2 tablespoons virgin coconut or canola oil
  • 1 teaspoon brown mustard seeds
  • 3/4 teaspoon salt
  • 1-1/3 cups (330 ml) coconut milk

Instructions

  1. In a small bowl, combine the cardamom, pepper, cinnamon, mace, cloves, cumin, and coriander. Set the spice blend near the stove. Use a mini or full-size food processor to finely chop the garlic, ginger, lemongrass, chile, and shallot. Keep by the spices. Trim the chicken of large fat pads and set nearby.
  2. In a 4-quart (4 l) pot, heat the oil over high heat. When hot enough to sizzle a mustard seed upon contact, add all of the mustard seeds. Swirl or stir for about 10 seconds, until a few seeds crackle and pop, then add the shallot mixture. Cook for 3 to 5 minutes, stirring, until no longer raw smelling.
  3. Lower the heat slightly, add the spice blend, and stir for about 30 seconds, until toasty and a dark chocolate color. Add the chicken, turning to coat with seasonings. Add the salt and coconut milk, which should barely cover the chicken; add water if necessary. Adjust the heat to simmer, uncovered, for 30 minutes. Stir occasionally to prevent scorching; the pot contents will shrink to roughly half the original volume. Remove from the heat and let cool for 20 minutes.
  4. Transfer the chicken to a plate and hand shred, with the grain, into pinkie finger–wide pieces; set aside. Pour the sauce into a large nonstick skillet. Over high heat, vigorously simmer for about 6 minutes, stirring frequently, until reduced by half and pools of coconut oil dot the surface. Lower the heat slightly, then add the chicken and any accumulated sauce. Cook, stirring frequently, for 8 to 12 minutes, until the chicken has darkened to a rich brown and is coated with crusty seasoning; the sauce will no longer be visible and the chicken will gently fry in hissing oil.
  5. Cool slightly, then season with extra salt, if needed. For great flavor, enjoy the chicken slightly above room temperature in banh mi.
  6. Notes
  7. To let the rich, spiced chicken shine in a black curry chicken banh mi, use just a bit of regular mayo and omit or go light on Maggi. Add pickled shallots, chile, cucumber, and cilantro. Try as a regular banh mi or slider.
  8. Refrigerate for up to 3 days, reheating in a microwave oven or a skillet over medium heat, with a splash of water to moisten and refresh. Perfect for make-ahead banh mi. Instead of fresh chile, add 1/2 to 1 teaspoon of cayenne to the spice blend. Or substitute 2 tablespoons of a favorite curry powder for the spice blend (our Sri Lankan Curry would be perfect). If you have fresh curry leaf (Murraya koenigii), fry 5 or 6 large leaves along with the mustard seeds; remove the leaves before reducing the sauce
https://www.silkroaddiary.com/sri-lankan-black-curry-chicken-banh-mi/

Banh mi handbook

 

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is one of the August selection for the World Spice Cookbook Club. The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is currently available for purchase at our retail store.

Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen. Copyright © 2014 Published by Ten Speed Press, a division of Random House, Inc. Photography © 2014 by Paige Green

 

Categories: Asia, Breads, Cookbook Club, Main Meals, Recipes | Leave a comment

Steve’s Sweet and Spicy Drumsticks

street food

We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil along with Piri Piri and Smokin’ Hot Garlic Pepper bringing the heat. The drumsticks get a quick brine to help them retain moisture and the spices flow into a sweet citrus sauce that hits all the hot-sour-salty-sweet flavors that shine in Asian cuisine. Steve was inspired by his travels- and love of street food- to create this fusion BBQ sauce, and we are so happy that he shared this recipe! We’re planning to try it on wings next.

steves drumsticks

Steve’s Sweet and Spicy Drumsticks

Steve’s Sweet and Spicy Drumsticks

Ingredients

  • 1 pkg chicken drumsticks (6 - 8)
  • 1 tablespoon Himalayan pink salt
  • 1 cup water
  • 1 tablespoon ground Piri Piri
  • 1 tablespoon ground Tabil
  • 1 teaspoon sugar
  • 2 teaspoons Nuoc Mau (Vietnamese caramelized coconut sauce) - if you can't find it, you can substitute blackstrap molasses instead
  • 2 tablespoons olive oil
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon Smokin' Hot Garlic Pepper

Instructions

  1. Rinse chicken and place in a resealable plastic bag. In a small bowl, dissolve the salt in the water and pour over the chicken. Seal the bag, shake, and set aside in the refrigerator for 1 hour.
  2. While chicken is brining, mix together the remaining ingredients in a bowl and set aside for the flavors to blend.
  3. Remove chicken from brine, rinse and pat dry. Put the drumsticks and the spice mixture into another resealable plastic bag, mix and place in the refrigerator for 5 hours (or overnight).
  4. Preheat your grill or the oven to 400 degrees. Cook, turning once, for about 22-24 minutes (or until the meat runs clear when pricked with a knife).
https://www.silkroaddiary.com/steves-sweet-spicy-drumsticks/

Thanks so much, Steve! Safe travels, and stay in touch :-)

Steve R.

Categories: Africa, Course, Global Cuisines, Grilling Season, Recipes, Sides, Snacky Bits | Leave a comment

Cinnamon Toast Spice Blondies

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a “re-test” in my personal kitchen tonight. They’ve got sweet potatoes in them… so they’re totally healthy, right?

cinnamon toast spice blondies

 

Cinnamon Toast Sweet Potato Blondies

Cinnamon Toast Sweet Potato Blondies

Ingredients

  • 3/4 cup mashed, cooked sweet potato
  • 1/2 cup butter, melted
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar (packed)
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons Cinnamon Toast Spice
  • 1-1/4 cup all-purpose flour
  • 2 tablespoons Cinnamon Toast Spice, for top

Instructions

  1. Preheat over to 350 degrees.
  2. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.
  3. In a large bowl, cream together melted butter, mashed sweet potato, sugar, brown sugar, milk and vanilla extract until smooth. Then add the baking powder, salt, 2 teaspoons of Cinnamon Toast Spice and flour to the mixture. Stir until combined, being careful not to overmix.
  4. Pour batter into prepared pan. Gently spread batter to all corners with a rubber spatula. Sprinkle remaining 2 tablespoons of Cinnamon Toast Spice evenly over the batter.
  5. Bake at 350 degrees for about 25 - 30 minutes, or until they are just set in the middle. (You can also test with a toothpick in the center - if it comes out clean, then it's done.)
  6. Cool completely before cutting into bars. These will keep in a covered container for a week.
https://www.silkroaddiary.com/cinnamon-sweet-potato-blondies/

Categories: Course, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Ancho Chili Beef Empanadas

Who doesn’t love food that you can hold in your hand?  The beauty of empanadas is that the rich, buttery dough can be filled with almost anything – sweet or savory. Our Ancho Chili Powder is mild-medium in heat and adds magnificent depth to the beef and vegetable filling we chose. Ancho chiles have a wonderful, darkly sweet flavor, so we added a little Alderwood Smoked Salt for just a touch of smoky contrast. They can be served either hot or at room temperature; we like ours with salsa, sour cream and a Hibiscus Margarita.  They freeze well, so make a bunch and plan to enjoy them another day, or surprise yourself at how quickly your guests devour the extras.

Ancho Chili Beef Empanadas

 

Ancho Chili Beef Empanadas

Yield: 24 empanadas

Ancho Chili Beef Empanadas

Ingredients

    For the Dough
  • 4 1/2 cups flour
  • 2 teaspoons Murray River flake salt
  • 1 cup unsalted butter, cut into cubes and chilled
  • 2 large eggs
  • 2/3 cup ice water
  • 2 tablespoons distilled white vinegar
  • For the Filling
  • 1/4 cup olive oil
  • 5 large garlic cloves, finely chopped
  • 1 large sweet onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 pound lean ground beef
  • 1 1/2 teaspoons alderwood smoked salt
  • 3 tablespoons ground Ancho Chili Powder
  • 1 teaspoon mexican oregano
  • 1/2 cup sliced black olives
  • For the Egg Wash
  • 1 egg, lightly beaten
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.
  2. To Make The Dough
  3. Sift flour into a large bowl. Add salt and chilled, cubed butter. Using your fingertips or a pastry cutter, mix together until the mixture resembles coarse meal.
  4. In a separate bowl, beat together eggs, chilled water and vinegar and add to flour mixture.Combine until well incorporated.
  5. Empty onto a lightly floured surface and knead just enough to bring the dough together. Cut dough in half and form each half into a rectangle. Chill for at least 1 hour.
  6. To Make the Filling
  7. In a heavy skillet heat olive oil over medium heat. Add onions, red bell peppers and garlic and saute until softened. Add Alderwood Smoked Salt, Ancho Chili Powder and Mexican Oregano, and saute for about 1 minute.
  8. Add ground beef, breaking up any lumps and cook until no longer pink, about 5 minutes. Add olives and mix well. Taste for seasoning, adjust as needed. Pour into a bowl and refrigerate until chilled.
  9. To Assemble the Empanadas
  10. Remove chilled dough from the refrigerator. Cut each rectangle into 12 pieces, form into discs and cover with a towel. On a lightly floured surface, take one of the pieces and roll it out into a circle about 1/8 inch thick. Holding the circle in the palm of your hand, place 2 heaping teaspoons of the chilled filling in the center.
  11. Fold the two edges of the circle together over the filling. Press the edges to seal. Using a fork dipped in flour, crimp the edges so the filling won't escape. Transfer to a parchment lined baking sheet. Repeat the process with the remaining dough and filling. Lightly brush the empanadas with egg wash.
  12. Bake until golden, about 25 minutes. They are done if they sound hollow when tapped on the bottom. Transfer to a wire rack and cool for at least 5 minutes. Serve with salsa and sour cream.
https://www.silkroaddiary.com/ancho-chili-powder-beef-empanadas/

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Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries, and this year it falls on Friday May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!

Continental Curry Biryani

 

Continental Curry Biryani

Continental Curry Biryani

Ingredients

    For the Rice
  • 1 cup basmati rice, well rinsed
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 big pinch of saffron
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped cashews
  • 1/4 teaspoon whole cloves
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole Indian coriander seed
  • 3 whole green cardamom pods
  • 2 Indonesia cassia sticks
  • 2 cups water
  • 1 teaspoon Murray River flake salt
  • For the Curry Paste
  • 6 large cloves garlic, chopped
  • 3 inch piece of ginger, chopped
  • 2 tablespoons ground Continental Curry
  • 2 medium onions, chopped
  • 7 mint leaves
  • 1 jalapeno, chopped
  • 2 roma tomatoes, seeded and chopped
  • 1/2 teaspoon Murray River flake salt
  • 1 tablesoon olive oil
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/2 cup green beans, cut into 1 inch pieces
  • 1/2 cup peas
  • 1 medium sweet potato, cut into 1 inch pieces
  • 1/2 cup water
  • For Baking the Biryani
  • 1/2 cup chopped cilantro
  • 1/2 cup warm milk
  • 1 pinch saffron
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 2 tablespoons cashews, chopped
  • Pan spray
  • Greek yogurt

Instructions

  1. Preheat oven to 350 degrees.
  2. For the Rice
  3. In a medium-sized pan over medium heat, add the oil. When hot, add the onion and cook until softened. Add raisins, cashews, cloves, cumin, Indian coriander, green cardamom and cassia sticks and saute until fragrant and the seeds start to "pop", about 3 minutes.
  4. Add salt, water and saffron and bring to a boil. Add rice and turn heat down to simmer. Cover and cook for about 10 minutes. Rice will be 3/4 of the way cooked. Spread in a shallow pan to cool.
  5. While rice is cooking, par-cook the vegetables. In a shallow pan over medium-high heat, add the vegetables and water. Cover and steam for about 5 minutes.
  6. For the Paste
  7. In a food processor, puree the garlic, ginger, onions, mint leaves, Continental Curry, jalapeno, salt and tomato.
  8. In a medium saute pan, heat 1 tablespoon oil. Add puree and saute for 5 minutes. Add par cooked vegetables, stirring well to combine. Taste for seasoning and salt.
  9. To Bake the Biryani
  10. In a small saucepan, warm a pinch of saffron and the milk. Remove from heat.
  11. Spray a large ovenproof casserole dish with pan spray. Layer in half of the rice and sprinkle with half of the cilantro. Evenly spread the vegetable curry paste mixture over the rice, top with remaining rice, and sprinkle with remainder of cilantro.
  12. Drizzle with the saffron-infused milk, cover the casserole dish and bake for 15 minutes, until the rice is cooked through. Turn the oven off and let the biryani stay in the hot oven for another 10 minutes.
  13. While the biryani is baking, heat 2 tablespoons of oil in a large saute pan over medium-high heat.
  14. Add the sliced onions and fry until golden. Drain on paper towels. Next, add chopped cashews and fry until golden. Drain on paper towels.
  15. Remove the biryani for the oven. Top with fried onions and cashews and serve with Greek yogurt on the side.
https://www.silkroaddiary.com/continental-spice-biriyani/

Categories: Asia, Course, Curries & Masalas, Global Cuisines, Holiday, Indian Subcontinent, Main Meals, Recipes | Tags: , , , , , , , , , | Leave a comment

Kala Masala Skillet Cornbread

This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread.  There’s a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!

Cast Iron is essential for crusty cornbread!

 

Kala Masala Skillet Cornbread

Kala Masala Skillet Cornbread

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon Murray River flake salt
  • 2 tablespoons ground Kala Masala
  • ¼ teaspoon baking soda
  • 1-1/4 cups buttermilk
  • 1 egg
  • ¼ cup butter, melted
  • 2 tablespoons butter, bacon fat or vegetable oil

Instructions

  1. Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet in the oven to get hot while you make the batter.
  2. In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda and Kala Masala. In a small bowl, whisk the buttermilk, egg and the ¼ cup melted butter together.
  3. Take the hot cast iron skillet out of the oven, and add in the butter. Swirl it around until the butter starts to melt, being sure to tilt the pan to coat the sides and bottom evenly.
  4. Pour the wet ingredients in the dry ingredients and mix quickly, just until moistened. Do not overmix. Scrape the batter into the prepared pan and bake the cornbread until it’s golden brown, about 20 minutes. Take the pan out of the oven, and try to let it cool for a few minutes before you dive in. Cut into 8 wedges.
https://www.silkroaddiary.com/kala-masala-skillet-cornbread/

Categories: Course, Curries & Masalas, Global Cuisines, Indian Subcontinent, North America, Recipes, Sides | Tags: , , , , , , , , , , | Leave a comment