Karahi Chicken

This is one of my family's absolute favorite Indian dishes. I got into Indian food when managing a travel agency for two East Indian brothers, in my late twenties. One of them also owned an Indian mercantile that I loved to explore. In this recipe the earthy, spicey tones of garam masala enhanced with the lighter flavors of mint and cilantro is amazing. Very easy preparation. Serve with Basmati rice steamed with 2-3 cardamom pods or 1/4 tsp cumin seed. Round the meal out with a side of wilted spinach. Find a local Indian market when shopping for spices, you will save a lot of money! ~ Teresa Dell

2 TBSP ghee (clarified butter, or use melted butter.)
3 garlic cloves crushed.
1 medium onion finely chopped.
1 tsp coriander seeds crushed.
2 Tbsp garam masala (Indian spice.)
1/2 tsp dried mint leaves.
1 bay leaf.
1/4 tsp red pepper flakes (optional.)
1 1/2 lbs boneless, skinless chicken meat diced into 2" pieces.
1/2 red bell pepper slivered into 1/2 inch pieces.
2 cups chicken stock.
sea salt to taste.

Heat the ghee in a large flat bottom skillet or wok over medium heat.
Add the garlic and onion, stirring occasionally for about 4-5 minutes until transparent and lightly colored.
Stir in the ground coriander seed, garam masala, mint, bay leaf and red pepper flakes. Cook for about 2-3 minutes to release the aromatics.
Add the diced chicken, stirring occasionally, cooking until lightly browned for about 5 minutes.
Add the slivered red bell pepper, saute for about two minutes.
Add the chicken stock, stir well, reduce heat to a low simmer and cook stirring occasionally for about 20 to 30 minutes, or until liquid is reduced out. The herbs and spices should be clinging to the chicken pieces at this point.
Salt to taste and toss with the fresh cilantro.

Serves 4-6.

Grandma Elizabeth's Chili

This is a delicious and quick chili I watched my maternal Grandmother make many times, throughout my childhood. There was no known recipe, so I recreated it from my memory of the simplicity of the ingredients, the aroma and the flavor. The celery adds a subtle astringency that enhances the other flavors. Enjoy~Teresa Dell.

1# lean ground beef

2 stalks celery, ribbed and sliced diagonally in 1/4" slices.

1 medium onion, medium diced.

3 cloves garlic, crushed.

2 15.25 oz cans dark red kidney beans drained (apx one quart.)

1 28 oz can chopped tomatoes, do not drain.

4 cups beef stock.

1/4 tsp cayenne.
2 TBSP chile powder.

2 bay leaves.

1 1/2 tsp sea salt.

1 tsp ground black pepper.

Brown the ground beef in 4 qt stock pot, drain excess fat.

Add onion, celery and garlic with beef in stock pot until onions are transparent.

Add drained kidney beans, tomatoes, stock and all the seasonings stirring well.

Bring to a low boil, stir again, reduce to simmer, cover slightly (tilting the lid so some of the liquid reduces and the flavors concentrate.) Continue to simmer for apx 1 hour, stirring occasionally. Adjust seasoning and serve with cornbread or cornbread muffins.

Guiness Stout Braised Corned Beef Brisket

This is a family favorite and an original recipe that I created in our home at the turn of the 21st century. Naturally we indulge in it on St. Patricks Day, but it shows itself again later in the fall or winter~Teresa Dell

1 2-3# Corned Beef Brisket (point or flat), excess fat layer removed.
1 tsp sea salt.
1 tsp coarse ground black pepper.
2 tsp crushed garlic.
3-4 TBSP olive oil.
1 six pack (12oz bottles) Stout beer (I prefer Guinness.)
12 ounces beef broth.
1 head of green cabbage, cut in 8 wedges stem to top, with stem end in tact (this retains shape of the wedge while braising).
8 carrots, peeled and cut into 2"-3" angle cut sections.

4-6 medium to large russet potatoes, peeled and cut into large 3"-4" chunks.

(Or 8-12 small unpeeled red potatoes.)
3 bay leaves.
1 TBSP mustard seed.

Preheat oven to 325* farenheit.
Combine sea salt, black pepper and crushed garlic, rub all over trimmed corned beef brisket.
Heat oil over medium heat in wide bottom, deep sided skillet or roaster.
Sear the brisket on both sides until lightly browned.
Pour one bottle of theStout beer in skillet on and around the brisket.
Add 12 ounces of beef broth to the skillet.
Add bay leaf and mustard seed to brisket and braising liquid.
Bring to a simmer and continue to simmer on low for approximately 10 minutes, turning once.
Cover the skillet, place in preheated oven and braise for 1 hour.
Turn brisket and braise for 1 additional hour.
Turn brisket, arrange potatoes, carrots and cabbage wedges around it, with cabbage on top and baste the vegetables well with the braising liquid.
It may be neccessary to add additional broth.
Continue to braise for another 1 to 1 1/2 hours, basting occasionally, until potatoes and carrots are tender but not mushy.

Arrange brisket and vegetables on a serving platter. Be sure to cut the brisket across the grain of the muscle fiber for maximum tenderness. Serve with stone ground mustard, horseradish and the basting jus if desired.

Comfortably serves 4-6. This recipe is easy to double.

Enjoy the remaining 5 beers with your meal.