Recent content by mimig

I usually soak the raw fish in white wine before I do anything with it. That helps a lot. But I was wondering if there're any other means of controlling the odor while frying fish. Do you know of any ?

Temp: 53; feels much colder though; has been raining incessantly over the past 24 hrs. and we've survived a flash flood warning yesterday.

I usually make Chicken Chapli Kebabs the following way ( I never use yogurt) : -Marinate ground chicken with dry roasted whole cumin and coriander ground to a fine paste in a dry grinder, lime juice, finely chopped onions and green chilis, ginger garlic paste, finely chopped cilantro and mint...

I'm thinking of quickly pan searing some boneless chicken breast with garam masala, onions and cilantros and serving it with some cumin flavored Indian spice rice. The prep shouldn't take more than 20-30 mins to prepare.

Thinking of making some pesto jalapeno pizza with spicy chicken toppings (using a ready made corn meal crust). I've made this a couple of times before and gets done pretty quick; hence the perfect solution for a weeknight dinner !

We're roasting a whole chicken with a fusion combo of traditional and ethnic stuffing. We're no big fans of Turkey, hence the change in Thanksgiving menu. Anyone else on the same boat as us ?

Hubby doesn't like Turkey; so we're probably getting a whole chicken stuffed with a fusion combo of traditional and ethnic stuffing.

Riesling, Presidential Port, Gamay Rouge