Acting Up

My musings, thoughts, rants, and discoveries. - Scott Maddock

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Location: Redmond, Washington, U.S. Inc. (Formerly U.S.A.)

Allie's Journey

For the next several months this will be dedicated to information pertinent to Allene M. Maddock. Her care has been assumed by Hospice as of 06Apr12.

Please feel free to call or write her. If you call be patient and take time to explain who you are. Currently she remembers, but you have to help her focus so she truly knows who she is talking to at the moment. We have to do this too, and I frequently say something like, "Yes this is Scott, your oldest."

Her phone is area code two-zero-six, and the number is 216 3816.

Her Address:
Allie Maddock
c/o Queen Ann Manor
100 Crockett Street
Seattle, Washington
    98109

Sunday, February 12, 2012

Curry-ish
Put Da' Lime in Da' Coconut

This started as an adventure to the organic market, then the asian and persian markets. I already have some indian seasonings. We liked the result more than I expected so I'm writing it down. Like most adventures I had a goal in mind. The result was different, yet just as pleasing.

For the chicken, potato, turnip and such I just say cut up. I tend to cut into pieces about half the size of most restaurants. No reason you can't cut them up larger or smaller. Like the quantities, it is all by taste. So these are guidelines not exact amounts. Just remember (for me), that tart mellows so add lime juice earlier and just a little more than seems right to the taste at the time.

I did this for about 4lbs boneless skinless chicken breast.
1/4-1/2 cup high temp oil (grape seed)
1/4-1/2 teaspoon asafoetida
2-3 tablespoons cumin.
1-1.5 tablespoons red chili flakes
1/4 cup thinly sliced fresh ginger
1 cup white raisins (got them from the Persian market)
1/8-1/4 cup thinly sliced lemon grass
2 medium to large onions
2 fennel 'bulbs' (pluse a little of the minced greens)
1 tablespoon thyme
1-2 tablespoons turmeric
2-3 baking sized potatoes (I used yukon/yellow)
2-3 medium turnips
1 pineapple (I used one about the size of a can, 24oz?)
1/4-1/2 cup lime juice
3-19 oz cans coconut milk
two bunches of green onions
good sized bunch of cilantro.
Basil

1) In hot oil add asafoetida, then lots of cumin and red chili flakes.

2) Add cut up chicken. Once it's been stirred once add cut up ginger and lemon grass. I like adding white raisins here or one of the next two steps.

3) Once the chicken is been stirred with the above, add sliced and/or chopped onion and fennel, the thyme and turmeric.

4) When the chicken is nearly done and the onion/fennel is just starting or about to go transluscent add cut up potatoes and turnips.

5) Once it bubbles add a small or medium pineapple cut up and the coconut milk . I'd add a generous amount of lime juice here or sooner. I ended up having to add quite a bit at the very end along with some basalmic vinegar which I'd skip. This time I didn't give it as much time to blend/mellow as I'd have liked.

6) When it is nearly bubbling again add chopped green onions and cilantro. When it is bubbling/boiling you should be all done.

Serve over rice garnished with basil. I used minced Thai basil.