CILANTRO-GINGER KETCHUP
Looking for an easy homemade ketchup recipe? This Cilantro-Ginger Ketchup Recipe from GoodHousekeeping.com is the best.
Categories condiments
Time 1h
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a blender, puree tomatoes until smooth.
- In a medium pot, heat canola oil on medium heat. Add onion, ginger, and cumin; cook 6 minutes or until browned. Add clove and pepper; cook 1 minute.
- Add brown sugar, cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.
- Cool slightly. In a blender, puree until smooth. Stir in cilantro and refrigerate until cold; keeps for 3 weeks in the fridge.
BOMBAY SLIDERS WITH GARLIC CURRY SAUCE
Categories Garlic Herb Onion turkey Appetizer Broil Cocktail Party Yogurt Engagement Party Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
- Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
- Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
- Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO
Chicken wings don't have to be just chicken wings. This teriyaki glaze is incredibly easy to make and turns a boring concept into something sophisticated.
Yield serves 6, makes 2 1/2 cups sauce
Number Of Ingredients 13
Steps:
- Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
- Preheat the oven to 400°F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return them to the oven for 10 minutes to glaze. An impressive presentation is to serve these chicken wings family style: Arrange them on a large platter, pour over the remaining sauce, and sprinkle them with the sesame seeds and cilantro. Serve the wings with a large stack of cocktail napkins.
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