Lemon Cake - Suzie

My daughter made this cake for Brendan's 18th birthday and it was a great hit. Beautiful and delicious.

Cake
• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs; separated, at room temp
• 2 tablespoons lemon juice, fresh
• 1 teaspoon vanilla
• 1 1/3 cups buttermilk
• 1/4 teaspoon cream of tartar

Frosting
• 8 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 2 cups confectioners' sugar, sift before measuring
• 1/4 cup heavy cream
• 1/3 cup lemon curd, purchased

Filling
• 1 cup lemon curd, purchased

Cake - preheat oven to 350°. Grease 2 9"x2" round cake pans; dust generously with flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes or until fluffy. Beat in egg yolks, one at a time, beating well after each egg yolk. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.

Frosting - In large mixing bowl, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioner’s sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.

Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 minutes to set curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries or a lemon wedge, sprinkle with yellow pastel sanding sugar, lemon zest and a sprig of mint.

Mexican Rice by Suzie

We had tacos at our house last night so I fixed this delicious rice dish to serve with them. Years ago I found this recipe in a lovely book called - Mexico the Beautiful Cookbook. Enjoy!

• 2 cups long grain white rice
• 2 tomatoes, peeled
• 1/4 cup oil
• 1/3 onion, chunked
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 small sprig parsley
• 3 serrano peppers or 1 large jalapeno
• 1/2 cup carrot, chopped small
• 1/4 cup peas

1. Soak the rice for 5 minutes in warm water. Rinse well and drain. Meanwhile, puree the tomatoes in a blender and strain.
2. Heat the oil in a large skillet and add the onion and garlic and saute for 2 minutes. Add the rice and saute, stirring, until translucent and grains separate. Pour off any excess oil.
3. Add the pureed tomatoes to the skillet with the rice. Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas (unless they are frozen. If so, add at the last minutes).
4. When the mixture comes to a boil, cover and cook over medium heat for 20 minutes or until the liquid has been absorbed and the rice is tender.

Chicken Piccata

• 6 - 8 chicken breast halve, boneless, no skin
• 1/2 cup flour
• 1 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 tsp paprika, or to taste (I used a full teaspoon)
• 3 T. butter
• 2 T olive oil
• 1/4 cup chicken broth or water
• 3 T fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 T capers

1. Put the chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4 inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
2. Heat butter and olive oil in a large skillet. Saute chicken breats in batches, about 3 minutes on each side. Remove to a plate and keep warm.
3. Drain off all but 2 T of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers. Serve with pasta and a green vegetable.
   

Cucumber Salad by Suzie

We did another eastern dinner last weekend as everyone loves it so much. I made a Date Chutney and a different Cucumber Salad this time and also whipped up some pork curry to go with the Chicken Tikka. I will make some notes on the pork curry soon - it isn't really a recipe. A friend of mine used to call this method "Dump and Hope" and with curries - that is so easy! Here is the Cucumber Salad. This goes with everything - from Curries to Hamburgers!

• 2 - 3 cucumbers, peeled, seeded and thinly sliced
• 1 small white onion, sliced
• 1 tsp salt
• 1 cup white wine vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 T. dried dill

1. Toss together the cucumbers and onion in a colander. Sprinkle with salt and set aside to drain.
2. Combine the vinegar, water and sugar in a saucepan over medium-high heat.
3. Bring to a boil and pour over the drained cucumbers and onions.
4. Stir in the dill, cover and refrigerate until cold.
5. You can serve this a room temperature but allow the cucumbers to marinate at least 1 hour.

Date Chutney by Suzie

This is a fantastic chutney that Kirby says is a real "Keeper". He is putting it on everything! It has just the right amount of sweet and sour with a touch of curry powder. We served it with some pork curry and Chicken Tikka. It was perfect!

• 2 T. olive oil
• 1 medium onion, peeled and finely chopped
• 2 clove garlic, finely chopped
• 1 tsp. fresh ginger, peeled and finely chopped
• 1 tsp crushed red pepper lakes (optional)
• 2 cups dates, coarsely chopped
• 1/2 - 1 tsp curry powder
• 1/4 cup raisins
• 1/4 cup brown sugar
• 6 T red wine vinegar
• 2 oz. brandy
• 1/2 - 1 cup water

1. Place a medium sized stainless steel saucepan over medium heat.
2. Add olive oil and saute onions until soft but not colored.
3. Add garlic, ginger, and chile, and continue cooking 2 minutes.
4. Add dates, curry powder, raisins, sugar, vinegar, and brandy and bring to a boil.
5. Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduce to a syrup. (add water as necessary to keep it from drying out.)

Serve at room temperature or slightly warm to release the full flavors of the fruit. Store, covered in the refrigerator for up to two weeks.

Chicken Marsala By Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

• 4 chicken breasts, boneless & skinless
• 1/2 cup flour
• Salt to taste
• Pepper to taste
• Dried oregano to taste
• 4 Tbsp oil
• 4 Tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1 cup Marsala wine

Procedures

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Chicken Breast Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach by Olive Garden

Prep Time: 30 minutes
Cook Time: 35 minutes
Serving Size: 4

Ingredients
Stuffing

• 1/4 cup sun-dried tomatoes
• 2 Tbsp pine nuts, slightly toasted
• 1 cup frozen spinach, chopped
• 1/2 cup fontina cheese, shredded
• 2 cups breadcrumbs
• 1 Tbsp butter, melted
• 1 Tbsp flat leaf parsley, chopped
• 4 boneless chicken breasts, with skin
• Salt to taste
• Black ground pepper to taste

Procedure
Pre-heat oven to 400ºF.

1. COMBINE stuffing ingredients together in a bowl. Set aside.
2. PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
3. SHAPE handful of stuffing into a ball and place in center of each chicken breast.
4. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
5. ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Tuscan Garlic Chicken by Olive Garden

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

• 4 each (4 oz) boneless, skinless chicken breasts
• 1 1/2 cups flour, plus 1 tablespoon
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1 lb fettuccine pasta, cooked according to package directions
• 5 Tbsp olive oil
• 1 Tbsp garlic, chopped
• 1 red pepper, julienne cut
• 1/2 cup white wine
• 1/2 lb whole leaf spinach, stemmed
• 2 cups heavy cream
• 1 cups Parmesan cheese, grated

Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Chicken Castellina by Olive Garden

Prep Time: 25 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients
Sauce

• 1/4 cup pancetta (or bacon), diced
• 6 Tbsp butter, cubed
• 1 tsp garlic, chopped
• ¼ cup sun-dried tomatoes, diced
• 1 ½ cups heavy cream
• 1 ½ cups milk
• 1 oz cornstarch
• ¼ cup Parmesan cheese, grated
• ½ cup smoked Gouda cheese, chopped
• 1/4 tsp salt
• 1 Tbsp fresh rosemary, chopped
• 8.5 oz can sliced artichokes, drained
• 1/4 tsp pepper
• ¼ cup mushrooms, sliced
• 1 1/2 lbs pasta of choice, cooked according to package directions

Chicken

• 1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
• ¾ cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp olive oil
• ¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures
Sauce

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.

Sun Dried Tomato Pesto by Suzie

This is a very flavorful sauce that can be used on chicken, shrimp or pasta. I have also put it over cream cheese as an appetizer with crackers. It is very easy thanks to my new Cuisinart food processor that I got Kirby for Christmas.

• 1 cup sun dried tomatoes
• 1 cup fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1 T. olive oil
• 2 tsp. corn starch
• 2 cup vegetable or chicken broth, divided
• 2 - 3 garlic cloves, minced
• 4 T. pine nuts
• Salt and pepper to taste

1. Combine tomatoes and 1 cup vegetableor chicken broth in a small saucepan, bring to a boil. Remove from heat and let stand for 10 minutes.
2. Using a food processor, combine tomato mixture, basil and the next 6 ingredients. Process until smooth.
3. Combine remaining 1 cup broth and cornstarch in a small pan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Stir in tomato mixture and heat through. Store in refrigerator up to 3 days or freeeze up to 3 months. Yield: 2 cups.

Awesome Blueberry Muffins

Yield: 6 jumbos

MUFFINS

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 lg egg
• 1/3 cup milk
• 1 cup fresh blueberries (in frozen state) (I place mine in the freezer for about an hour.)
  

TOPPING

• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/8 cup butter, cubed
• 3/4 tsp cinnamon

1. Preheat oven to 400 degrees F.
2. Mix topping ingredients in small bowl with fork and set aside.
3. In larger bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
4. Place oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup. Stir to combine.
5. Combine wet mixture with flour mixture.
6. Dust blueberries with flour and fold into batter.
7. Fill muffin cups right to the top, and sprinkle with crumb topping.
8. Bake for 20-25 min. or until done. (Time is for regular size muffins.) (For jumbos add 5-8 minutes) The best thing to do is test with a toothpick for doneness.

French Bread

This recipe is inspired from a great bread book that I do not own anymore. The measurements are crucial and must be weighed. Here's hoping that you all have food scales and instant read thermometers...

• 250 grams all-purpose flour
• 250 grams bread flour
• 10 grams sea salt or 3 tsp
• 1 tsp instant yeast (for bread machines)
• 315 grams bottled water
  

1. Place flours in food processor and pulse several times to incorporate. Take temp of flour. Then either cool or heat water so that flour and water temps combined equal 130 degrees F.
2. Turn processor on and pour water through tube while machine is running for 20 seconds.
3. Let dough rest in machine for 30 minutes then process 25 seconds.
4. Dough temp should be 75-80 degrees. If it is not warm enough, pulse processor a few times and check temp again. Do this until it reaches proper temp.
5. Turn dough out into ungreased bowl and let rise covered with plastic for 2 hours.
6. Lightly flour board. Turn out dough on to board and cut into 2 pieces.
7. Cover with plastic or towel and let rest 20 minutes
8. Form loaves and place in baking pans.
9. Cover and let rest until desired height (approx 60-90 min).
10. In meantime, preheat oven to 475 degrees F.
11. Place bowl of water in bottom of oven to create steam.
12. Dust loaves with flour and slash tops on angle with very sharp knife or razor blade.
13. Spritz water on loaves until they glisten. Don't overdo it.
14. Bake loaves for 20 minutes. Internal temp should be 205 degrees F.
15. Cool on rack.

Chicken Savoy by Suzie

I made a couple of changes to this recipe and it was very good and full of flavor. I thought the vinegar would stand out but it did not, the oregano did. I used boneless, skinless breasts which I pounded to tenderize and I also just used garlic powder as I was in a hurry. This is excellent served with a nice pasta with olive oil and garlic. Let me know if you try it and what you think. Kirby rated it a keeper!

• 6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 cup chicken stock
• 1 tsp garlic powder
  
• 1 tsp. dried oregano
• Salt and pepper to taste
• 1/4 cup grated Romano cheese
• 3 T. Balsamic vinegar

Preheat oven to 450 degrees F

1. Place the chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
2. Bake in the preheated oven for about 45 to 60 minutes or until chicken is cooked through and no longer pink inside.
3. Pour vinegar over chicken and serve.

Lava Cookies by Shirley Corriher

Yield: 16 cookies
Prep: 30 min
Refrigerate: 30 min
Bake: 12 min

• 1 1/2 cups pecans or walnuts, chopped
• 1/2 cup unsalted butter, divided
• Nonstick cooking spray
• 2 cups semisweet chocolate chips
• 2 lg eggs
• 2/3 cup sugar
• 1 tsp salt
• 2 tsp vanilla extract
• 1 cup bleached all-purpose flour, spooned and leveled
• 1/2 tsp baking powder

1. Arrange a shelf in the middle of the oven and place a baking stone on it. Preheat oven to 350F
2. Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10-12 min. While nuts are hot, stir in 2 TBL butter. Set aside.
3. Turn oven up to 375F. Spray several heavy baking sheets with nonstick spray and line with release foil (nonstick side up). Set aside.
4. In medium saucepan, melt remaining 6 TBL butter over medium heat. Remove from heat and add chocolate. Let stand for 1 min., and then stir. If all chocolate is not melted, place pan on very low heat for 1 min, remove, and stir. Let stand for 1 min, remove, and stir. Let stand for 1 min. and continue stirring. Repeat until all chocolate is melted. Set aside.
5. In a mixing bowl, beat eggs, sugar, salt, and vanilla at high speed with an electric mixer for 2-3 min, or until light and pale yellow. Turn mixer down to low and pour in chocolate.
6. In medium mixing bowl, combine flour and baking powder, beating well with electric mixer. Stir flour into batter in several batches. Scrape down bowl and across bottom. Stir in roasted nuts.
7. Cover bowl with plastic wrap and refrigerate for 20-30 min. Using a 2-inch (#30) ice cream scoop, scoop dough place portions approx. 2 inches apart on prepared baking sheets. Bake 1 sheet at a time.
8. Place baking sheet in oven on stone. Bake for exactly 12 min. Cool for 3-5 min. Best sered warm, but you can reheat each cookie in the microwave for 10 seconds for running centers. You can freeze cookies and thaw or microwave as you like.

Check my other blog: Southern Flavor Zone

Cream Cheese Icing by Shirley Corriher

Yield: 3 cups

• 1/2 cup unsalted butter, cut into 2-TBL size pieces
• 16 ozs cream cheese
• 4 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 TBL orange-flavored liqueur, such as Grand Marnier

1. In large mixing bowl, beat butter until soft.
2. Add cream cheese and beat until blended and smooth.
3. Blend in confectioners' sugar, vanilla, and orange-flavored liqueur.
4. Refrigerate until ready to use.

Carrot Cake by Shirley Corriher

Yield: 1 (4-layer) 8-inch round cake
Prep: 45 min.
Bake: 35 min.
Cool: 1 hour

• 2 cups walnuts or pecans, coarsely chopped
• 2 TBL unsalted butter
• 3/4 tsp salt, divided
• Nonstick cooking spray
• 2 1/3 cups self-rising flour, spooned and leveled
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated, if possible)
• 1/2 tsp allspice, optional
• 1 TBL orange zest
• 3 lg eggs
• 2 lg egg yolks
• 2 cups light brown sugar, firmly packed
• 1 cup canola oil
• 1 tsp pure vanilla extract
• 1/4 cup fresh orange juice
• 3 cups very finely grated carrots, approx. 6 carrots (food processor is recommended)
• 1 recipe Cream Cheese Icing (recipe in this collection)

1. Arrange shelf in lower third of oven and place baking stone on it. Preheat to 350F.
2. Spread nuts on a baking sheet, place in oven on the stone, and roast for 10-12 min. While nuts are hot, stir in 2 TBL butter and 1/3 tsp salt. Set aside.
3. Spray 2 8-inch round (2" high) cake pans with nonstick spray and line with parchment circle. Spray paper very lightly.
4. Combine flour, remaining 1/2 tsp salt, cinnamon, nutmeg, allspice, and orange zest. Beat well at medium speed with electric mixer.
5. In another bowl, stir together whole eggs, egg yolks, and brown sugar. Then, add oil, vanilla, and orange juice, stirring to combine.
6. Make a hole in center of flour mixture and add egg mixture, a little at a time, stirring by hand. Add carrots and roasted nuts.
7. Pour batter into prepared pans. Spoon batter from one pan to the other until batter is dived equally. Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
8. Place both pans in oven on stone. Bake for approx. 30-35 min., or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. The center temp should read approx. 209F.
9. Cool cakes on cooling rack for approx 10 minutes. Shake pan to loosen cake all around.
10. Spray cooling rack with nonstick cooking spray. Place rack, sprayed side down, on top of the cake and invert. Let cool completely.
11. When completely cooled, slice each layer on half horizontally, creating four layers.
    
12. Divide icing in half. Reserve 1 half to ice top and sides. Divide remaining half into thirds. Place 1 layer, cut side up, on a cake plate or serving dish and spread with 1/3 of icing. Place another layer on top of icing, cut side up, and spread with another third. Place third layer on top, cut side up, and spread with remaining third. Place top layer on, cut side down. Ice top and sides with reserved icing.

Curry Bash by Suzie

Every New Year's Eve I prepare what I call my Curry Bash. The menu changes from year to year but is always spicy and eastern. The constants on the menu are the Chicken Tikka, Spicy Lentil Curry and Cucumber Riata. I love the flavors of eastern foods and fortunately for me, so does my family. Following are the recipes from this years menu.

Bali Chicken by Suzie

This is wonderful served with rice and Bali Sauce! Enjoy! (In this picture you can see the Garlic Chutney and the red Bali Sauce. We love both. The flavors make me want to keep eating and eating!)

• 2 onions, chopped
• 8 cloves garlic, minced
• 1/4 cup salad oil
• 2 tsp coriander
• 2 pablano or Anaheim chilies, roasted, skinned and cut in thin strips
• 2 jalapeno chilies, seeded and sliced thin
• 8 boneless, skinless chicken breasts, cut into 2" pieces
• 1 quart coconut milk
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/2 cup peanut butter
• Squeeze of 1/2 lemon
• Salt to taste

1. Saute the onion and garlic in oil and add the coriander and chilies. Cook gently a few minutes until chilies are soft.
2. Add chicken and saute in onion-chili mixture until slightly opaque.
   
3. Add the coconut milk, sugar, soy sauce and peanut butter and simmer until sauce thickens - about 5 to 10 minutes.

Season with a squeeze of lemon and salt to taste. Serve with basmati rice and Bali Sauce.

Bali Sauce by Suzie

Nothing is too hot for Kirby and he LOVES this sauce. It is easy to make and keeps well in the refrigerator. Serve it on the side as a condiment with Bali Chicken or any other dish that goes well with spicy sauce.

• 2 cups small dried long, red chilies (in Mexico we called them Rat Tail Chilies)
• 2 tsp cumin seeds
• 1 onion
• 4 cloves garlic
• 1 T fresh ginger
• 1 tsp turmeric
  
• 1 tsp black pepper
• 1 tsp salt
• 4 cardamon seed pods (optional)

1. Remove the stems (and seeds as well, if you want to tame the fire) from the chilies. Cover them with boiling water and let stand until softened, 30 minutes or so.
2. Toast the cumin in a dry heavy skillet until color darkens and the aroma becomes for fragrant.
3. Drain the chilies, reserving a bit of the liquid.
4. Place the chilies, onion, garlic, seasonings, and a tiny bit of the soaking water in a food processor and puree.

Serve with Bali Chicken
Refrigerate covered for up to 2 weeks

Chicken Tikka by Suzie

This recipe uses a spice packet called Chicken Tikka Barbeque by Shan. It comes in a little box and can be purchased at Indian stores or ordered online at ishopindia.com for just $.99. I usually buy about 10 packs at a time as my teenage grandson says this is his favorite meal in the world. It is very spicy and is perfect served over a bed of basmati rice.

• 1 packet Shan Chicken Tikka Barbeque seasoning
• 10 boneless skinless chicken thighs
• 1 T. minced garlic
• 1 T. minced ginger
• 1/2 cup lemon juice
• 4 T. butter
• 4 T. olive oil

1. Combine the Shan seasoning, garlic, ginger and lemon juice. Mix well and add the chicken. Pierce the chicken with a knife. Cover and refrigerate for at least 2 hours stirring occasionally.
2. Melt the butter in a skillet and add the olive oil.
3. Add the chicken and all the spice mixture to the skillet and cook until the chicken is cooked through.

Serve over rice.

Cucumber Riata by Suzie

There are many recipes for cucumber salad. This is my favorite! I found it in a cookbook loaned to me by a friend years ago. The cumin and mustard seed give it a whole new twist and make it a perfect accompaniment to spicy eastern foods. Enjoy!


3 large cucumbers
1 tsp salt
1 cup cream
Juice of one lime
1 1/2 T white vinegar
1/3 cup chopped cilantro
1 tsp dill weed
1 tsp. cumin seed
1 tsp mustard seed

Peel, seed and dice the cucumbers. Place them in a colander, sprinkle with the salt and set aside to drain for at least 30 minutes.
In a small skillet over medium heat, toast the seeds until golden, stirring or shaking the pan constantly.
Mix the cream, lime juice, vinegar, cilantro, dill, and seeds in a bowl.
Add the cucumbers and chill in the refrigerator before serving.

Garlic Chutney by Suzie

This is a potent paste that should be served in small dabs only, and is often used in cooking as an ingredient. I use it as a side when serving curry. It is very hot! Be careful!

• 10 cloves garlic
• 1 bunch cilantro, 1 1/2 cups
• 2 T. salad oil
• 2 jalapeno, seeded
• 1/2 tsp. salt
• 1/2 tsp cayenne
• squeeze fresh lemon juice

Puree all in a food processor to a smooth consistency. Refrigerate.

Spicy Lentil Curry by Suzie

• 1 1/2 cup lentils
• 6 cups water
• 1 T. oil
• 1 tsp. cumin seed
• 1 onion, chopped
• 1 red chili pepper, whole
• 1 T. fresh ginger, minced
• Garlic to taste, minced
• Salt and Pepper to taste
• 1 medium tomato, seeded and chopped
• Chopped cilantro for garnish

1. Heat lentils and water to a boil. Reduce heat. Simmer partially covered for 45 to 50 minutes. Occasionally skim off foam.
2. Heat oil and saute cumin for just a minute. Add onions and brown for 4 to 5 minutes.
3. Add tomato and hot pepper. Cook about 5 minutes more. Remove the hot pepper.
4. When lentils are tender, stir in onion mixture, ginger, garlic, salt and pepper. Cook another 10 to 15 minutes.
5. Garnish with cilantro.

Ice Cream with Ginger Syrup by Suzie

This makes a perfect finish to a spicy meal.

• 1 (3-inch) piece fresh ginger
• 2 cups granulated sugar
• 1 Cup water
• Vanilla Ice Cream

1. Peel the ginger and cut it into 6 roughly equal pieces. Place the ginger, sugar, and water in a small nonreactive sauce pan and stir to combine.
2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is lightly thickened. about 2 to 3 minutes.
3. Remopve from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tightfitting led, cover and refrigerate until ready to use.
4. Serve over vanilla ice cream.