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To finish the dish: Ladle the chili into individual bowls, and add a spoonful of the cold raita and a sprinkling of the fresh cilantro to each one. Serve the chili up right away, with basmati rice and cold beer. Recipe courtesy of American Flavor by Andrew Carmellini/Ecco, 2011.
To make the Raita: Use a vegetable peeler to peel the cucumber. Cut the cucumber in half lengthwise, and then cut each piece in half widthwise. Use a small spoon to scrape out the seeds. Using a ...
1 2 1/2 pound frenched rack of lamb; salt and freshly ground black pepper; 2 medium shallots, thinly sliced; 1 / 4 cup dry white wine; 1 / 4 cup chicken stock or low-sodium stock; 1 tbsp whole ...
This creamy chicken and mushroom pasta recipe makes for an easy weeknight dinner. Using store-bought rotisserie chicken saves time when cooking, and leftover chicken would work just as well. View ...
One particular dish often decorated with manchettes is the crown roast of lamb [2] or pork. [ 3 ] Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.
Both should be made from fresh meat (usually chicken, veal or lamb) cooked in a flavoured white stock. The meat for a fricassée is often cooked (without browning) in butter before it is simmered. For a blanquette the meat is more often blanched with herbs and seasoning, this liquid being added to a white roux to make the sauce in which the ...
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches (5 cm) exposed. [1]
Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold beer. View Recipe.