If you’ve been watching any food TV recently, you’ve certainly seen the barrage of ads for the new foodie-film “The Hundred-Foot Journey” starring the still-so-hot-even-though-she’s-almost-70 Helen Mirren. Based on the novel by Richard C. Morais (which I did read and enjoyed immensely), the film is sure to be full of images to delight anyone who loves to eat, and to cook…

Tandoori Chicken

Tandoori Chicken

In the lead-up to the films debut their social media shared several recipes, both Indian and classical French dishes, reflecting the two main culinary references (and conflict) of the story. I decided to try the Tandoori recipe, which was titled “Tandoori Chicken Wings”, but for some reason the recipe didn’t use wings, but chicken legs (and the accompanying photo also was of legs)… so of course I used thighs… I like thighs…

As usual I did monkey around with the recipe a little, but not too much. The original recipe didn’t call for any marinating time, but most tandoori recipes I’ve seen call for a good time to marinate, and I did overnight to try to better infuse the flavors into the chicken. There’s not much heat in the marinade, but you could certainly up the Capsaicin-ante if you’re so inclined with some cayenne in the marinate.

So let’s delay no further, Let’s Cook!

Tandoori Chicken

 

Marinade goodies...

Marinade goodies…

Ingredients

2 1/4 tsp  Sweet Paprika

1 Tbl  Garam Masala

1 Tbl  Ground Cumin

1 Tbl  Ground Coriander

1/2 tsp  Ground Turmeric

1 Tbl  Grated Fresh Ginger

5 Cloves Garlic, finely minced

1 Tbl  Lemon Juice (fresh-squeezed, of course)

1/2 tsp  Salt

1/2 tsp  Ground Pepper

1/3 Cup  Plain Greek Yoghurt (I used 2%, but anything from fat-free to full strength should be fine)

1/2 Cup (about)  Canola Oil

3-4 Lbs  Chicken Pieces (I used thighs, see notes at end)

1 Cup  Chopped Cilantro

1 Large Shallot, minced (if they are small, use 2 or 3, duh…)

3 Tbl  White Vinegar

 

Procedure

Mix the spices (paprika thru turmeric) and put into a dry skillet and turn the heat to medium-low.

Toastin' the spices...

Toastin’ the spices…

Stir constantly for 2-3 minutes to toast the spice mixture. When it starts to smell good it’s done (if it smells burnt, you screwed up… start over…). Remove to a bowl and let cool for a few…

Mixin' the marinade...

Mixin’ the marinade…

Add the ginger, garlic, lemon juice, salt, pepper, 1 tablespoon of the oil and yoghurt to the toasted spices and mix well.

Meet your meat...

Meet your meat…

To allow the marinade to get inside well (and also to allow the interior of the chicken to cook thru in the high heat), cut several slits into your thighs (the chicken thighs, that is…). Most tandoori recipes call for the chicken to be skinned (and that may be that the skin would burn if cooked in the intense heat a true tandoor oven…), but we likes us some skin around here, so I kept it on… do as you wish…

Throw the chicken into a big zip-loc bag and add the yoghurt marinade and massage in well. Stick in the ‘fridge overnight and turn and massage now & then when you think about it (or whenever you open the door to pull out a beer…).

Ready for the heat...

Ready to meet the heat…

When getting ready to cook preheat oven to 450 degrees and take the chicken out of the refrigerator to allow to come to room temp. Take a big baking sheet (or sheets) with a rack and oil same… rub any overly excess marinade off of the chicken (don’t be too anal about it) and put it on the rack and stick it in the oven.

It will probably take about 30-40 minutes total (until the pieces reach about 160 degrees in the thickest part). You’ll want to turn often, so set a timer to remind you every 8-10 minutes or so…

While to bird is cooking make the sauce to go alongside…

Saucy...

Saucy…

Take the cilantro, shallot, vinegar and 1/4 cup of the oil and mix well. Add salt to taste and set aside.

Crusty...

Crusty…

When the chicken is cooked thru, take out of the oven and turn the broiler on – be sure the chicken is skin-side up (if you kept it on) and stick under the broiler to get extra-nice-and-crispy… watching carefully of course not to let it burn.

Tandoori Chicken

Tandoori Chicken

Let it rest for a few minutes (or as long as you can stand) and serve with the cilantro sauce for dipping or dousing… basmati rice alongside would be nice (maybe a nice batch of Coconut Rice?) and a veggie or two of your choice (here it’s shown with a Simple Roasted Cauliflower, but I think a more saucy-side like Manchurian Cauliflower would probably go better).

As far as your choice of chicken goes, dark meat like thighs and/or legs will hold up well to the high heat cooking, and the wings would work as well… breasts will tend to dry out, but make them if you like and just be sure to pull them out the second they are done.

This recipe would also be great cooked outside on the grill if you can set it up for a high, indirect heat for the main cooking, and then put the pieces over direct heat to crisp up at the end.

Despite the relatively long list if ingredients, this is really a pretty simple dish to prepare, and the results are a deeply flavored flesh along with some yummy crispy skin (if you keep it on). The simple sauce adds a bit of moisture and some extra earthiness from the cilantro. Pour yourself a cold Kingfisher,  pop Monsoon Wedding into the dvd player (at least until The Hundred-Foot Journey comes out for home viewing) and enjoy a great meal!

As always, we’re back to the kitchen, see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

 

 

 

 

Just announced were two new week-night events for the 2014 Epcot International Food & Wine Festival:

LateNight

The Late Night Live is on Tuesday & Thursday only…

Premiumand the Premium Package is available to resort guests on Monday thru Thursday…

If either (or both) of these sound attractive to you, you can book starting Thursday, July 31 at 7 AM by calling 407-WDW-FEST (407-939-3378).

Do these events sound good to you? Will you book them? Let us know!

 

Margarita of the Month: July 2014 – Sweet Heat Cilantro Margarita

With today (July 24, 2014) being National Tequila Day, here’s a hot and sweet recipe to celebrate with!

Sweet Heat Cilantro Margarita

Sweet Heat Cilantro Margarita

Just recently the good folks at Torani sent me a sample bottle of their new Sweet Heat Syrup to try out.

Torani Sweet Heat Syrup

Torani Sweet Heat Syrup

This syrup takes pure cane sugar and laces it with the heat of the bhut jolokia, aka the Ghost Pepper! There is plenty of heat from the pepper, but it has none of the pepper’s flavor, so you can fire up your drinks and flavor them as you like. When I got this my mind immediately went to tequila (as it so often does…), so let’s get into making a spicy cocktail!

Sweet Heat Cilantro Margarita

2 ounces  Reposado Tequila

1 ounce  Torani Sweet Heat Syrup

1 1/4 ounces  Lime Juice (fresh-squeezed of course, about 1 lime)

4 sprigs  Fresh Cilantro

Salt for the glass

The goods...

The goods…

Rub the remnants of your squeezed lime around the rim of your glass and dip in salt to crust the rim and set aside.

Put the lime juice and two sprigs of the cilantro into your cocktail shaker and muddle the cilantro to release it’s flavor. Add the tequila, Sweet heat Syrup and a good handful (or two) of ice cubes. Put on the top and shake until you’re silly!

Pour it in!

Pour it in!

Drop the other two sprigs of cilantro into your glass and strain the drink into the awaiting vessel.

Sweet Heat Cilantro Margarita

Sweet Heat Cilantro Margarita

And drink up! This makes one very spicy and very tasty libation! If you like your ‘ritas on the hot side, give this a try!

If you want to temper the heat level a bit, cut back on the Sweet Heat and add simple syrup or agave syrup to make up the same volume.

Thanks again to Torani for the Sweet Heat sample, and I do have some other ideas for this product, so we may see more of this item in future posts… and yes, in Full Disclosure, we were sent the sample gratis, but I did quite like it and can see many potential uses for it for the heat-lover!

Happy National Tequila Day! We’re back to the bar, see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

Cheesy, chewy, incredibly addictive…

Pão De Queijo

Pão De Queijo

these are one of the items that I’m sure will be a big hit at the 2014 Epcot International Food & Wine Festival!

Earlier this year while down in Miami, I picked up the Spring copy of Edible South Florida. With the (then) upcoming World Cup in mind, that issue featured an article about Brazilian foods, and one of the recipes for a cheesy bread/puff looked to be worth trying (especially considering Miss Bonnie’s fondness for anything fromage… or I guess in this case more appropriately queijo). So I squirreled this away under the mental to-try-later-file…

Coincidentally just a few weeks later some details about the upcoming Epcot Food & Wine Festival (the Best Time of the Year!) were starting to be given out, including some of the booths and food items we’d see this fall. Lo and behold, at the returning Brazil booth we’re going to see the same cheese puff I’d just seen the recipe for: Pão De Queijo! It was then a no-brainer to try out the recipe… and when I did the Heavens opened and the Angels sang! Yes, it’s just that good!

So let’s waste no more time – Let’s Cook!

Pão De Queijo

 

blah

Ingredients…

Ingredients

2 Cups  Tapioca Flour (aka manioc starch or tapioca starch, you can find in some supermarkets, and we also found at a very good price at the Asian market)
1 Cup  Milk (I used 1%, but full strength is okay)
1/2 Cup (1 Stick)  Butter
1 Tsp  Salt
1 1/2 Cups  Grated Parmesan Cheese
2 Eggs
Procedure
Preheat oven to 400°F.
blah

Dairy on dairy action…

Put milk, butter and salt into a saucepan and bring to a boil, stirring constantly.

blah

Stirrin’ the starch…

Remove from the heat and slowly add the tapioca flour, stirring well until thoroughly mixed.

blah

Cheese raining in…

Add eggs and cheese to the mixture and stir until smooth. You’ll have a fairly thick, sticky dough.

blah

All stirred up…

You can finalize these in one of two ways…

blah

Cute little muffin tin ones…

If you have mini-size muffin tins, drop the batter into those suckers and stick in your preheated oven for about 20 minutes… according to the original recipe this will make about 24 pieces, but we found it to make closer to 36…

blah

or you can blob onto a baking sheet…

If you don’t have little muffin tins, you can drop by spoonfuls (about a tablespoon, give or take) onto a baking sheet (or sheets)…

blah

Ready for the oven, not too pretty now…

and pop into the oven for (you guessed it) about 20 minutes…

blah

But pretty darn pretty now!

until golden brown and delicious!

blah

Oh yes, bite into this!

This will make flatter, kinda biscuit-like delicious cheesy-goodie.

Which is better? Both are pretty dang delicious, but the deeper mini-muffin-tin version might be a bit more gooey-cheesy in the middle… make ‘em both ways and see what you like! In either case, the cheese seems to magically migrate into the center of the puff while the exterior is crispy and crunchy… dang, these are just amazing!

blah

A basket of cheesy, Brazilian bodaciousness!

Seriously, these are just amazing (that’s from the Department of Repetition) and addictive… and once you find the tapioca flour they couldn’t be much easier to make! And since there’s no wheat, they’re even gluten-free (if that matters to you…). They even freeze pretty well (if you have any left, that is…) – defrost and reheat in a toaster oven for a bit and you have some in-mouth-happiness ready to happen!

blah

Cheesy yummy insides!

Yes, you must try these! I don’t know how this recipe will compare to what will be served at the Food & Wine Festival this year, but I can’t possible imagine they could be better!

Give them a try – post your comments!

As always, we’re back to the kitchen (and soon to the bar…), see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

A couple of weeks ago Miss Bonnie and I made a quick trip over to the World to spend the day at Disney’s Animal Kingdom, so I thought I’d share a few things we saw when we were there…

View of the new Harambe Theater as you cross the bridge into Africa

View of the new Harambe Theater as you cross the bridge into Africa

We wanted to check out the new theater in the Africa section of the park that was built to house the Festival of the Lion King show, so we went online a few days before and got some fastpasses for the show. Mama Ginny and Papa Harry also made plans to go at the same time and met us at the park to spend the day.

View along the waterway in the new Harambe Theater area

View along the waterway in the new Harambe Theater area

The new section of Harambe looks great, just like it had been there all along…

caption

Been wondering where to get me a new cassette recorder…

there are plenty of signs and posters advertising the local merchants…

caption

An homage to Michael from the Harmony Barbershop?

encompassing pretty much any need the locals or tourists may have!

caption

Thank goodness I can go to an astrologer after I take my computer class!

They all have a weathered look just like they had been there for much longer than just a few weeks.

This sign is giving me a haddock...

This sign is giving me a haddock…

There are more signs and details in the queue for the Lion King show.

Sign in line

Warning sign in the line for the Lion King show.

The interior of the new building is nothing much to write home (or blog) about – it looks like they used the same metal benches from the old building (oh how I, and my aching back, wish there were backs on them!).

caption

Poster promoting the performance.

The show itself is the same as the prior version – it’s always been very popular, so it really didn’t need fixing (and if there had been any major changes I’m sure the interweb protests would abound!), but some changes/tweaks would be nice for those who have seen the same show many times.

Macaw

More Macaws than you can shake a stick at (not that you should, mind you…)!

In addition to seeing the new theater, we were also excited to see the new Macaw show that had just debuted. As it was still in soft opening, the show (entitled “Winged Encounters — The Kingdom Takes Flight”) wasn’t listed on the daily times guide, so we had to ask a cast member for the times and exact location. The next show was only a few minutes away, so we headed to Discovery Island.

Feed me!

Feed me!

There was no signage or anything else for the upcoming show, but a large circular perch between Disney Outfitters and the nearby restrooms looked to be the spot. We waited just for a bit and as several cast members gathered around we were obviously in the correct location. Soon one of the cast members welcomed us and encouraged all those nearby to gather around the tall perch and before long many of the large and colorful parrots swooped in and took their places, some coming in just above our heads.

Who you lookin' at???

Who you lookin’ at???

During the course of the show (which I’d guess was about 10 minutes or so) we were given lots of info on the macaws – their natural habitats, diet, how some of them are endangered and so forth. We also heard about how they care for the birds there at the park and get them to fly in and out for the show. There are actually two flocks that alternate as they do fly quite a distance from their backstage area to the show location, and there are some different species in the two groups.

The lead cast member mentioned many times during the show how these large birds are not very good pets, and while they do have some specific requirements that don’t make them ideal for many (if not most) people, I think they really did overstate the case for them being horrible household pets (and if you ever are considering taking one of the beautiful birds into your care, please be sure that you are well informed as to their care before getting one!). I hope they temper this aspect of the show a bit as it goes on.

At the end the birds again took flight back to their backstage abode, some flying very low over the excited crowd. We all quite enjoyed our first look at this show, and we’ll be sure to see it again. If you’re going to be in Animal Kingdom anytime soon, I suggest you check it out!

Pardon the glare...

Pardon the glare…

After all the Psittacidine-playtime we certainly needed a relaxing refreshment, so Dedicated Readers won’t be shocked that we headed for the Dawa Bar.

A new sign behind the bar now noted that the specialty drinks served there (including our beloved African Margarita) were now being served in an “African Tumbler”…

face

One face…

of course for an inflated price…

face

another face…

upon further investigation, the barkeep told me that the design was by the famed Imagineer behind AK himself, Joe Rohde… and no, you don’t have to get the drinks in the glass if you don’t want it (saving you six bucks, just be sure to tell them when you order)…

face

and yet another face…

or if you just want the glass, you can also purchase them separately (again, for six bucks).

Cheers!

Cheers!

So after taking our drinks to the quiet of the courtyard behind Tamu Tamu we discussed our day and made plans to return soon…

There you have it, a quick look at some goings-on in Animal Kingdom… as always, we’re back to the kitchen, and soon we’ll be back to the World!

See you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

 

 

 

 

 

Seasoned tuna, crisp lettuce, and a sweet roll to hold it all…

Hawaiian Poke Roll King's Hawaiian Bread Tuna Poke

Hawaiian Poke Roll

As I mentioned in a recent recipe post (Let’s Cook! Aloha French Toast with Pineapple Sauce), Miss Bonnie & I attended the BlogHer Food conference in Miami, and there we were given samples of several King’s Hawaiian products, and challenged to come up with some unique recipes using them.

Sweet Buns!

Sweet Buns!

One of the plethora of products we came away with was a bag of hot dog buns – I wanted to try to use these for something other than the obvious weenie-with-wierd-toppings route and my mind went to something else traditionally stuffed into a hot dog bun, a Lobster Roll…

Wanting to tie in the Hawaii theme with the rolls, I decided to do an island take on the lobster roll by using tuna and the ever-popular Hawaiian delicacy Poke in place of the lobster salad (and Dedicated Readers will know my affinity for diced-up-raw-tuna-with-good-stuff-added, and now that I’ve converted Miss Bonnie to the same craving, this seemed like a no-brainer…). So put on your flip-flops, button up your fanciest floral shirt, throw a lei around your neck and Let’s Cook!

Most of the saucy stuff...

Most of the saucy stuff…

 Hawaiian Poke Roll

Ingredients

1/2 Lb  Sushi-grade Tuna, cut into about 1/2″ cubes

1/2  Sweet Onion, diced

1/4  Green Bell Pepper, diced

For the sauce:

1/4 Cup  Mayonnaise

2 Tbl  Soy Sauce

1 Tbl  Sesame Oil

1 Tsp  Sriracha

2 Tsp  Roasted Sesame Seeds

2 Cloves  Garlic, grated or finely minced

2 Tsp  Fresh Ginger, grated or finely minced

For serving:

3-4  King’s Hawaiian Hot Dog Buns

Several soft lettuce leaves, such as butter, red or green leaf, etc.

More Roasted Sesame Seeds

Sliced Green Onions if desired

Cubes-o-Tuna

Cubes-o-Tuna

Procedure

Cut up your tuna, sweet onion (in keeping with the island theme, Maui onions from Hawaii would of course be perfect if you had them, but most of us will have access to  Vidalia or Walla-Walla  varieties) and bell pepper (the pepper is mostly for some crunch, so if you want to, sub celery). Put the tuna, onion and pepper together in a bowl.

The crunch factor...

The crunch factor…

Mix all the sauce ingredients (mayo through ginger) well. Add some to the tuna mixture and stir until the cubes are nicely coated – you’ll probably have more sauce than needed. Tada! Now you have poke!

All together now...

All together now…

If you have a bit of extra time, cover and refrigerate the poke for 30-60 minutes, if not, it’s still good to go as is.

Bun before...

Bun before…

Heat your broiler and spread the buns open a bit, but don’t brake apart. Toast your buns as desired…

Bun after...

Bun after…

and yes I allowed this one to get a bit “over-toasted” on the outside…  maybe we’ll call this the Cajun one…

Lay down some greens...

Lay down some greens…

Put some of the lettuce leaves on the bun and top with a generous amount of the poke. Sprinkle with some extra sesame seeds and/or green onions as desired…

Hawaiian Poke Roll King's Hawaiian Bread Tuna Poke

and pile on the poke!

And shove the tasty combo into your face! This will make three or four servings, depending on how high you pile your poke. I think this turned out really well, and putting the poke on the sweet King’s Hawaiian bun is a fun, and tasty, way to serve it.

You don’t have to be too finicky about proportions on the sauce: if you want more (or less) heat adjust the Sriracha. Really like ginger? Go for another teaspoons worth… you get the idea… just taste and if it’s good to you, go for it!

Thanks to the folks at King’s Hawaiian for the samples – it was fun coming up with this recipe! I hope you give it a try, and if you do, please give your thoughts in the comments section below.

As always, we’re back to the kitchen! See you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here: http://www.kingshawaiian.com/GoPupuleRecipe.

The first day of summer was just a couple of days ago, so we all know what that means…

Welcome!

Welcome!

It’s time to start thinking about this years Epcot International Food & Wine Festival! And there’s plenty to think about…

Sushi (and sake!)

Sushi (and sake!)

of course there’s the food…

Fish!

Fish!

more food…

Grilled Lamb with Mint Pesto and Potato Crunchies along with a glass of a red wine blend from Rosemount Estate

Lamb!

even more food…

Dessert

Dessert!

and yet even more food…

Yeah, beer!

Yay, beer!

and the adult beverages…

Mmmm... whiskey...

Mmmm… whiskey…

and yes more adult beverages…

The she's-so-freaking-adorable Carla Hall autographing a Crasins package (don't ask...)

The she’s-so-freaking-adorable Carla Hall autographing a Craisins package (don’t ask…)

the celebrity chefs…

Chef Duffy!

Chef Duffy!

and the merchandise… and lots, lots more!

Yes, Dedicated Readers know that here at Eating (and Drinking) around the World, we’re pretty much thinking about the Food & Wine Festival all year round, but it’s this time of year that details are starting to emerge about the upcoming Festival, so we really start to think about it!

Not long ago Pam Brandon on the official Disney Parks Blog gave us some info on what’s new for this year, and some of the highlights include Sunday morning brunch events, the Patagonia Marketplace combining the cuisines of Argentina and Chile, a “Back to Basics” series in the Festival Center and a Friday morning celebrity chefs cookbook event.

Crispy Pork Belly with Black Beans, Onions, Avocado and Cilantro

Crispy Pork Belly with Black Beans, Onions, Avocado and Cilantro

Also some notable returning favorites include the Brazil booth (and yes, Pork Belly will be back! Yay, Pork Belly!), the Party for the Senses and the Eat to the Beat concert series.

The Bog!

The Bog!

Also back this year is the somewhat-surprisingly-ever-popular Cranberry Bog! You can see Pam’s complete post at the Disney Parks Blog.

Puerto Rico Returns

Puerto Rico Returns!

And thanks to our good buddy AJ Wolfe over at the Disney Food Blog, we just learned that one of our favorite booths from years past, Puerto Rico, will be making a (hopefully triumphant) return at the 2014 Festival! AJ does a great job in keeping up with the latest details as they come out, so I always bookmark her Food & Wine Festival page (and you should too).

With the Festival officially opening on September 19th (and running a record 53 days!), we’ve got just under three months to wait… so in the interim we’ll keep thinking (and dreaming) about the 2014 Epcot International Food & Wine Festival, and yes, we’ll keep posting about it too… so stay tuned! And tell us what you’re thinking about this years event, what are you looking forward to most?

As always, we’re back to the kitchen, see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

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