Indian restaurant vindaloo curry doesn’t have to be blow your head off spicy. It can be. Maybe it should be. But it doesn’t have to be. It can be a flavourful, hot, sour and tomato flavour bomb that lets you taste your dinner. Or it can be palate searing napalm. It’s your call and this recipe lets you do what you want.
Moroccan chicken and chickpeas. That’s a pretty broad description. This version is a warm dish of onion, garlic, spices and peanut butter. The chicken stays crispy and the chickpeas get meltingly delicious. It just works.
I like my big green egg. I’m not a fanatic like some, mind you. But I do like it. It does a lot of stuff pretty well. Kamodos are the Swiss army knife of charcoal grills. They do everything pretty well. But they do one thing better than any other grill I know. The big green egg as a wood oven. That’s it’s wheelhouse. And nobody knows this. I don’t know why. It’s dead easy. You probably already have almost all the bits you need.
Restaurant style pathia curry has it’s roots in an ancient Persian dish. It’s been adapted to Indian cooking and again to Indian restaurant style cooking. It’s culinary Darwinism.
This Thai chicken buddha bowl makes a great weeknight dinner. Or you can grill the chicken ahead and serve it cold. Makes a great lunch. The spicy miso grilled chicken adds a bit of Korean spice to the mix. The bright Thai flavours from the sauce bring it all together. It’s well balanced. Sweet, salty, spicy, sour. All the southeast Asian flavours are represented. It’s just tasty.
Grill roasted turkey is a great way to make a smaller turkey into something completely different from your traditional Thanksgiving bird. Something magic happens. The gentle smoke from a charcoal grill permeates the turkey. It’s not a strong smoke like American BBQ. More like something from a wood fired oven.