A Porterhouse Steak, baked Potato and Portabella Mushroom, topped with some butter, minced fresh garlic, diced red onion and Feta cheese grilled on one of my newer Weber grills with a Craycort cast iron cooking grate and charcoal grate section off 1/3 of the way in with a Weber Charcoal Rail: http://s229.beta.photobucket.com/user/NoIDAtAll/media/IMAG00...
Burmese chicken and opo squash (like zucchini, but less watery - also known as "bottle gourd") stew over rice. Not as good as I had expected it to be, but tasty enough. It was a new recipe. I don't know if I will make it again.Dinner was awesome: Cuban black beans over yellow rice, and sauteed zucchini and yellow pepper with fresh basil.
over yellow riceHow did you make the yellow rice? I've read recipes for it using either saffron or turmeric. Saffron tends to be pretty expensive, at least here.Thanks,Bob
How did you make the yellow rice? The Cuban/Hispanic recipes use turmeric not saffron (See; http://www.foodnetwork.com/recipes/emeril-lagasse/yellow-ric... ), Bob, although the dry turmeric has almost no taste compared to the fresh stuff.;-)C.J.V. - got a biig pot of turmeric growing by da pool, me
The real Cuban yellow rice is made with annato seeds I think. Spanish paella is made with saffron. I did a cheat and made it Indian style with turmeric (and shallots and peas). Turmeric isn't very authentically Caribbean, but it was tasty!
Dry and fresh turmeric aren't used interchangeably. And non-stale turmeric does have flavor, but it's a musty pungent one so needs a light hand.I use fresh turmeric in some of my Thai curries and Burmese curries. I use dry turmeric in almost all my Indian recipes. Indian cooking doesn't use fresh turmeric much. In India fresh turmeric is used as a home remedy antiseptic.
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