Last Night’s Cooking Adventure

 

I already posted a picture of the Lamb Vindaloo, so here is the Spanish Chicken:20140802_195401

First, let me get some references out of the way.

The groceries for both dishes are here: https://diceoneonion.wordpress.com/2014/08/02/saturday-groceries-and-lunch/

The Lamb Vindaloo is here: https://diceoneonion.wordpress.com/2014/08/03/im-eating-lamb-vindaloo-and-youre-not/

And the Spanish Chicken is a modified version of this recipe: http://overthebillows.wordpress.com/2014/07/31/spanish-chicken/

I was actually cooking both at once, which was a bit of a challenge since I was hungry so I wasn’t doing mise en place.  Lots of fiddling with the temperatures to make sure nothing cooked too fast or slow.  Once you have a good ear for temperatures, though, you develop a knack for it.  Higher pitch = smaller bubbles = lower water content.  Intensity of noise = rate of steam formation/water loss.  Quiet = no water left = burning imminent.

Started several hours earlier by marinating the lamb in serrano chilies, vinegar, water, and sugar:

20140802_12512620140802_190009

The started on the chicken, dicing an onion, a red bell pepper, and dousing the chicken in paprika and spices.  Also cut up the sausage, and the potatoes for the vindaloo:

20140802_18520020140802_18580920140802_19000120140802_191737

Brown lamb and toast the seeds in peanut oil.  These are, if I remember correctly, sesame, cumin, fennel and anise seeds.  There’s some salt and baking soda on the lamb to assist with the browning.  Once it was browned, the onion was added and sauteed, then the pan was deglazed with the marinade from the lamb.  Add potatoes, cayenne pepper, lots of cumin, and various other Indian spices.

20140802_194055

Meanwhile, I kept adding ingredients to the spanish chicken (it is quite an easy recipe):

20140802_19271320140802_20123920140802_195401

 

Here’s the original picture for comparison:

I made a couple adjustments to the recipe to suit my personal tastes and preferences, and to simplify things a bit.  No sundried tomatoes, and feta instead of creme fraiche.  It was quite tasty.  I would give it three thumbs up if I could.

The vindaloo got diced fresh tomatoes and a can of stewed tomatoes, and then stewed for a couple hours:

20140803_00105020140803_121240

It turned out awesome.  In fact, I have more food than I can eat.  Going to have to freeze some, give some away, or take some in to work …

 

Advertisements

2 thoughts on “Last Night’s Cooking Adventure

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s