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Recipes
Tandoori Chicken (classic)
By UncleDick
1. Prick the flesh of the chicken all over with a fork
- 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice or malt vinegar
- 1 tablespoon minced garlic
- 1 tablespoon peeled and grated or crushed ginger root
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh-ground black pepper
- 2 teaspoons salt, or to taste
- Vegetable oil, for brushing
- Fresh cilantro sprigs for garnish
- Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Tandoori Chicken, Grilled
By UncleDick
With a fork, prick holes in the chicken pieces
- (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
- 1 tablespoon paprika
- 11/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
- 1/2 cup plain yogurt
- 1 tablespoon fresh lemon juice
Raley's Polenta Lasagna
By UncleDick
Great flavors, easy to make, Ramekin Lasagna
- 1 tube Polenta
Spanish Paella
By UncleDick
Classic Spanish Regional Dish
- 1/2 pint of olive oil
- 10 mussels
- 10 clams
- 6 oz piece of codfish
- 4 oz boneless pork, diced
- 2 t minced garlic
- 1 onion, chopped fine
- 1 tomato, skinned, seeded and chopped
- 1 bell pepper, seeded and cut into thin strips
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 large chicken cut up in 2-3 inch pieces
- Salt and pepper to taste
- 1-teaspoon paprika
- 1/2 teaspoon dried rosemary
- 8 jumbo shrimp
- 24 oz calaspara rice
- 2 cups chicken broth
- 1/2-teaspoon saffron
- 4 oz peas
- 1 lb uncooked shrimp, peeled and deveined
- 4-tablespoon capers
- Roasted red peppers sliced thin
- Lemon wedges, to garnish
- 2 chorizo sausages, cooked and cut into chunks
Dorado With Julienne Vegetables
By UncleDick
Tried this recipe and it was wonderful
- The Dorado:
- 4 (6-8 ounce) Dorado filets
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 tablespoon extra virgin olive oil
- pinch of salt and pepper
- The Julienne Vegetables:
- 1 cup julienne pea pods
- 1 cup julienne carrots
- 1 cup julienne shitaki mushrooms
- 1/2 cup julienne leeks
- 1/2 cup julienne yellow squash
- 1 tablespoon cilantro (minced)
- 1 tablespoon sesame seed oil
- 1/2 cup rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- zest and juice from one lime
- 1 tablespoon honey
- black sesame seeds
Grilled Flat Iron Steak
By UncleDick
*Simple,Simple,Simple!* This Grilled Flat Iron Steak is a simple recipe, yet tasty meat, and recipe can be used wi...
- 1 1/2 Lb Flat Iron Steak or
- 1 - 2 lb Flank steak
- Olive oil
- Coarse Salt
- Fresh Ground Black Pepper
Dickyaki Sauce
By UncleDick
Adapted From Pistol Pete's Restaurant, Circa 1983, from Lee Walters, current Owner/Chef of Stockton Bridge Grille,
- 11/2 Cup Soy Sauce
- 1/2 cup red wine vinegar
- 1/4 cup Olive oil
- 1/2 cup brown sugar
- Chopped fresh herbs: Rosemary, Thyme, Oregano
- 1 tbsp fresh, grated Ginger
- 3 cloves Garlic pressed
- 1 small can of Pineapple chunks w/ juice
'Hollandickie' Sauce
By UncleDick
Use as a quick, lowfat and tasty substitute for hollandaise
- 4 spoons lite Mayo
- 1 spoon Dijon
- 3 sprinkles Cayenne
- 3 T milk or more to thin out
Eggs 'BeneRichie'
By UncleDick
Many layers of flavors, the roasted tomatoes add a sweet/tart flavor that melts in your mouth
- 2 eggs poached 3 min
- 2 roasted tomatoe slices*
- sliced ham, or procuitto, or bacon
- pepper jack cheese
- Hollandickie sauce**
- english muffin, sliced, toasted
- Cayenne