Cosmopolitan - Shaken Not Stirred

This is SK's first contribution to my blog. No surprise, it has alcohol involved. This is a Cosmopolitan - Shaken Not Stirred. (The phrase is a James Bond original and is usually used with a Vodka Martini.)

1 oz vodka 1/2 oz triple sec 1/2 oz lime juice 1/2 oz cranberry juice
Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. (don't stir it). Strain into a martini glass, garnish with lemon peel or olive.

SK made a frozen olive cube for this drink (see image). He inserted a toothpick into an olive and set it in water, in an ice tray. I thought it was pretty neat and the technique can be used with cherrys, limes and others garnishes as well.

The martini was strong but smooth. Good job mister.

BBQ Paneer

Last week-end we had an impromptu BBQ at Dunwoody Station, my home for 3 years and what was once know as Post Dunwoody. True to our barbeque tradition, it was last-minute and of course, we had a cloudy sky. I think that's what makes it so special. So here's a recipe courtesy D whose contribution was a delicious BBQ Paneer.

Ingredients:
Paneer cubes
Nanak or Swad paneer tikka masala1 Tbs ginger garlic paste1 Tbs chilli sauce2 Tbls tomato ketchup1 Tsp Tandoori masala

Method:
Mix all the ingredients and toss in the diced paneer.
Marinate for 1 hour.
Grill or bake in oven.


We had fun. The only thing missing that day was the sing-song ice-cream van.

Relocating

My 'restaurant review' section of this blog has relocated to a more lucrative and visible spot in cyberworld.
I am now at
http://www.examiner.com/x-10372-Atlanta-Ethnic-Restaurants-Examiner
Receipes and other food-finds will still be here.

Noodle

I love noodles. And I really liked Noodle. An Asian chain with three locations across Atlanta, Noodle is a noodle-lovers delight. The menu featured food from countries across the Oriental; the flat variety which I think is Malaysian, the white vermicelli-like Sinagporean noodles, pad-Thai, noodle soup typical to Vietnam and of course Chinese lo-mein.

I played it safe with Chinese and therefore got it right. SK wasn’t so fortunate. His peanut based Thai noodles wasn’t all that appetizing. We were a group of 8 and unfortunately were seated at a long rectangular table…. Not very conducive to chit-chatting I must say. I loved the decor and the chairs though; but then, I’m always a sucker for a stylish bar –stool. I kept comparing it to The Real Chow-Baby though, and I have to say that this place is almost as good. Overall, it was a good experience.

Thai Curry Chicken

Well I finally made the Thai curry chicken last week. I'd actually bought the paste and the coconut milk from Whole Foods six months ago. I thought it would be a project, but it turned out to be super simple.

Ingredients for curry:
2 tablespoons oil
1 diced onion
3 teaspoons Thai curry paste (all grocery stores carry it)
1 cup of coconut milk

1 tablespoon brown sugar
½ teaspoon salt

2 tbs fish sauce (soy sauce is its closest substitute)
I red pepper - cut into big chunks
1 cup rice (Jasmine preferably)

4-5 uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
4 large fresh basil leaves—finely sliced

Method:

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and cook, stirring, for a minute. ADD the coconut milk, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and cover with a lid, then reduce the heat to medium and simmer for 12 minutes. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste to thicken the curry and stir conctantly. Finally and basil. SERVE on a bed of rice.

French Toast

Who doesn't know how to make French toast? Take some old bread, beat up some eggs, dip the bread and you're done. Right?

Right!

But I thought I'd add a twist to it and found something interesting on Food Network, courtsey Alton Brown.

Ingredients
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf.
4 tablespoons butter

Directions
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

I also added a little bit of nutmeg. Turned out quite nice I must say.

Pura Vida

Pura Vida was an absolutely wonderful Latino restaurant that we went to a couple of weeks ago. "Pura Vida" is apaprently the most oft' used phrase in Costa Rica. Literally translated, it means "Life is Great" or "Living it Up". That's exactly what this little restaurant in the heart of Virginia Highlands embodies - the constant belting of Salsa numbers, the impromptu dancing and cha-chas and the loud chatter of guests amid the din and clang of glasses and silverware; just my kind of place.

This is a tapas only place. SK had a special sugar-cane Mojito while I had a very potent sangria. We sampled an assortment that included the sizzling mushroom, the salmon which was the day's special, the garlic shrimp and the chicken empanadas. Everything except the shrimp was great. Somehow I always go wrong with shrimp - a tad bit too undone for me. For dessert we had a home-made coffee ice-cream. I would love to go back to Pura Vida, perhaps with a big bunch of friends. Until then, 'Live it Up!