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Chicken Tikka Masala You Can Make At Home – Recipe

May 11th, 2013 | Posted in indian, indian, recipes |

 

 

 

 

This Indian dish is seriously addictive. Food Nation Radio Network tried to make it a little easier by making it a one-pot dish. We didn’t cook the chicken in the oven, and instead, cooked it in the dish.

If you are worried about spicy food, use less Jalapeno and Poblano. Serve over Basmati rice cooked according to package directions and some warm Naan (Indian bread available in the deli section) on the side.

Chicken and marinade

1  pound organic chicken breasts, cut in 1″ cubes
1 cup greek yogurt
2 TB lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cinnamon
1 tsp sea salt
1 inch of ginger, peeled and cut in quarters

Method to marinate chicken

Combine all chicken and marinade ingredients in a glass bowl, toss to coat, cover and put in the refrigerator for an hour, or so, while you make the sauce (method for the sauce is below).

Sauce

1 medium onion, sliced thinly
1 jalapeno pepper
1 poblano pepper
3 cloves garlic
1 inch ginger
2 tsp garam masala
2 tsp curry powder
2 tsp chili powder
2 tsp turmeric
1 tsp fenugreek
2 TB cane sugar
1 ½ TB tomato paste
1 can tomato sauce
1 cup greek yogurt
1 TB fresh cilantro

Sauce method

Combine all ingredients for the sauce in a food processor, except for the yogurt and fresh cilantro. Buzz until smooth. (You can strain it if it’s not smooth enough and/or add a little water if needed, to achieve a smooth consistency.) Place in a wide-bottomed pan on the stove and heat to simmer. Using a slotted spoon, scoop the chicken out of the marinade and place in the sauce. Continue to simmer until the chicken is cooked. While it is simmering make the Basmati rice according to package directions. Before serving, take the chicken with sauce off the stove and allow to cool for a few minutes, then add the yogurt and fresh cilantro, stirring to combine. Serve over the rice.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

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Marinated skirt steak, with homemade tortillas, fresh salsa, guacamole and lime crema

May 3rd, 2013 | Posted in american, mexican, recipes |

If you are feeling like some fresh Mexican food, this menu can be put together in less than an hour. This is also a fun menu to do with friends in the kitchen.

 

 

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Kentucky Hot Brown, Kentucky Burgoo and Mint Juleps – Recipes

May 3rd, 2013 | Posted in american, menus, recipes |

It’s Derby time and the event is filled with tradition. Here are a few time-tested dishes for the big race.

 

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Pulled Pork Sandwiches With Sour Orange Bbq Sauce – Recipe

March 26th, 2013 | Posted in american, recipes, regional american |

 

Friends, meet tonight’s dinner. This succulent pork with the herbs and spices listed below simmers in the slow cooker, just waiting for two forks to pull it apart at the end of the day.

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One of my favorite comfort foods for breakfast

March 15th, 2013 | Posted in american, irish, recipes |

Irish Colcannon is one of those dishes that remind me of my childhood. My dad was always the one who cooked breakfast, and while he didn’t make this dish in this particular way, it always reminds me of him. He was one of those guys up at 5:30am, whistling while he cooked. Quite frankly, his morning jolliness sometimes got on our nerves. Now I look back at those times as such a gift to our family.
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THIS Week On The Food Nation Radio Network – The GMO Safety Issue – Audio

March 14th, 2013 | Posted in Audio, irish, news, recipes |

It’s St. Patrick’s Day and in food news: Whole Foods draws a line in the sand to label GM foods and a professor in plant genetics identifies major safety concerns in genetically modified soy and corn. If you care about what you feed your family, you don’t want to miss this show!

What’s coming up this week: 

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

 

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Put Some South In Your Mouth – Crispy, Juicy Fried Chicken Recipe

March 14th, 2013 | Posted in american, feature, recipes |

(Photo/Elizabeth Dougherty)

Ingredients – fried chicken
1 frying chicken
1 cup real buttermilk (I use an Amish brand from PA)
2 TB hot sauce
2 cups AP flour
2 tsp sea salt
1 TB baking powder
1 TB oregano
enough peanut oil to fill a cast iron frying pan halfway

Method – fried chicken
Cut up the chicken by taking off the wings at the joint closest to the chicken, then the thighs/legs. Cut the thigh from the leg at the natural separation. (You can feel it.) Take off each breast using a knife to gently separate it from the bone (making sure you don’t get any of the rib bones). Separate the chicken tender from each breast. Cut each breast across in half. You should have twelve pieces. Place them in a plastic storage bag with the buttermilk and hot sauce. Refrigerate for an hour.
Combine flour, spices and baking powder on a large plate. Heat the oil using a candy thermometer to 375 degrees F. Dredge the chicken in the flour mixture, shaking off the excess. Add the dark meat to the cast iron pan and fry for 15 minutes, turning every couple of minutes. Remove to paper towels. Add the white meat and wings and fry for 12 minutes, again turning frequently. Use a thermometer to ensure internal temp of the chicken has reached 165 degrees F. Drain on paper towels. Eat!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

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St. Patrick’s Day Myths And Tasty Recipes

March 12th, 2013 | Posted in feature, irish, recipes |

(Photo/Elizabeth Dougherty)

St. Patrick’s Day is coming and the Leprechauns are feeling frisky!

A cozy Irish meal, a pint of Guinness (or a nice cabernet for the less brave), and a heavenly dessert will lead you over the rainbow to a romantic Irish evening.
St. Patrick’s Day is celebrated by the Irish (and Irish-for-a-day) all around the world. There is even a St. Patrick’s Day Parade in Moscow. Being Irish-Italian, St. Paddy’s Day is cause for celebration at our house. We never let the day escape without some hearty Irish fare and great conversation. One of the more controversial subjects surrounding this day is about the origin of St. Patrick.
St. Patrick was born of Roman parents who were living in Scotland or Wales during that time period. He was kidnapped and made an Irish slave as a child. His visions and his teachings made him famous throughout Ireland and he is widely credited with ending slavery in that country. Although the shamrock was his trademark, he typically wore blue garb as he witnessed to people in Ireland. The Ulstermen and other groups who opposed St. Patrick and his teachings wore orange in protest. He is also applauded for removing the serpents from the countryside, however many historians say Ireland never had snakes prior to that time period anyway. He is the patron saint of the downtrodden and gave hope to many of the poor and enslaved. It is said he died on March 17th, hence the celebration of his life and accomplishments on that day each year.
With his Roman parents, one might think we would eat Italian food on St. Patrick’s Day, but he lived in Ireland for most of his life. And don’t worry about trying to cook the traditional Corned Beef and Cabbage. That is just what Americans think the Irish eat, but it was more of a British dish. Irish stew, (ballymaloe or stobhach in Gaelic) is as Irish as food can get. Traditionally cooked with inexpensive cuts of mutton, the Irish now have as many recipes for Irish stew as Macy’s has paraders!
The following recipe is one I have used for years to throw together an Irish stew. This delectable dish practically cooks itself as it simmers to mouth-watering tenderness. The meat is so tender, the flavors so succulent, any Irishman will think you spent days preparing it. Put it on some rice, pasta (or egg noodles, as the Irish say) and this is a one-dish meal that is easy to prepare and even easier to clean up. Along with that, try the recipe below for a quick Irish Cheddar Soda Bread. No rising necessary.
For dessert, macerate some fresh berries with a little port and sugar and serve with a dollop of whipped cream. (One needs this lighter dessert after such a hearty meal!) A good cup of joe with a little Bailey’s Irish Cream would end this meal appropriately.
Well, if your Irish eyes are not smiling by now, raise your glass and give your friends this Irish toast:  May the Leprechauns be near you to spread luck along your way, and may all the Irish angels smile upon you St. Patrick’s Day. Have a happy (and safe) St. Patrick’s Day!
Irish Stew
Ingredients
2 1/2 lbs. of lamb stew meat, cut into 2 inch squares
4 carrots, diced to 1/4 inch
4 stalks of celery, diced to 1/4 inch
1 large onion, diced to 1/4 inch
4 ounces of salt pork, also diced to 1/4 inch
1/2 cup of Marsala wine (he was Roman, after all)
28 ounces of beef stock (in the carton)
sea salt and pepper to taste
1 TB organic cornstarch for thickening
1 lb of egg noodles
1 TB butter
Method
In a large pot heated to medium heat, add the salt pork. When it begins to render fat, add the vegetables. Saute until they are tender and the onion is translucent. Remove the vegetables to a bowl (leaving the fat in the pot). Heat the pot up to medium high and add the lamb (don’t overcrowd the pot) to brown it on both sides. This may take two batches. Add vegetables and all meat back to the pot. When it begins to sizzle again, add the Marsala wine, scraping the bottom of the pot with a wooden spoon. Add the beef stock, just enough to come about an inch above the meat, and simmer for 2 1/2 to 3 hours. Check the stew, and if not sufficiently thick, make a slurry with organic cornstarch and water. With the stew simmering well, add the slurry and stir rapidly to thicken. Add salt and pepper to taste. Boil noodles according to package directions. Drain and mix with butter. Serve stew over the noodles.
Cheddar Irish Soda Bread

Ingredients
3 1/2 cups AP flour
1 tsp of baking soda
1 tsp of sea salt
1/2 cup of Irish cheddar, grated
2 TB butter, softened
1 1/4 cups of buttermilk
(6 sundried tomatoes, chopped, optional)
Method
Preheat oven to 375 degrees F. Grease a baking sheet or spray with cooking spray. Sift together dry ingredients. Making a well in the center, add all other ingredients. Stir with a wooden spoon until a dough begins to form. With clean hands, knead the dough for about 5 minutes and shape into a round. Place on baking sheet and cut an “x” into the center about 1/4 inch into the dough. Dust the top with a little flour. Bake until browned 45 – 50 minutes. Let cool on a wire rack. Enjoy with Irish butter!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

 

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