TODAY'S RECIPE:
TANDORI STYLE CHICKEN

The true Indian version of this dish is cooked in a special clay pot, often at temperatures over 800 degrees.

Serves 4

4 pounds Chicken, skinned and quartered
1 cup Yogurt, plain
1 teaspoon Lemon juice
1 teaspoon Vinegar
1 teaspoon Garlic, minced
1 teaspoon Ginger, fresh, peeled and minced
1 teaspoon Coriander
1/2 teaspoon Cumin
1/8 teaspoon Clove, ground
4 Tablespoons Olive oil

Mix all the ingredients (except the oil) in a large glass (or other non-reactive) bowl. Toss well. Cover and place in the refrigerator for at least 12 hours. Stir several times during this period. Pre-heat the oven to 500. Place the chicken in a baking dish. Drizzle on the oil. Bake for 30-40 minutes. Serve with rice.

More Free Recipes:

  1. TANDORI CHICKEN
  2. WHITE CORN CHOWDER
  3. FABADA
  4. RUMAKI
  5. SIRNIKI
  6. BIGOS
  7. HUNGARIAN PORK ROAST
  8. CHICKEN WITH MARSALA MUSHROOM SAUCE
  9. CRISP-SIDED SALMON
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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COOKING TIP:

SEASONING WITH PORK

The rich, full flavor of pork can add character to soups, beans, stews, and vegetables.

-HAM HOCK: The lower tip of a smoked ham. It includes bone, skin, and meat. Use whole in cooking beans, green beans, or soups. After cooking, remove the meat and return the diced pieces to the dish. The large bone of a cooked ham can be substituted.

-JOWL BACON: Usually only available in the South. Jowl is cured and smoked cheeks of pork. High in fat, but with a little lean, they are good when a smoky pork flavor is desired.

-SALT PORK: Salt-cured, un-smoked pork fat. It is often used in recipes from New England. Not to be confused with "Fatback" which is un-salted pork fat used to make lard.

-BACON or HAM: An acceptable, but more expensive substitute for hocks or jowl.

TODAY'S TIP: BARGAIN WINE NOTE
CHATEAU DE SEGRIES 1999 COTES-DU-RHONE ($9.99)

One of the first young Rhones of the 1999 vintage to reach local wine shops, this one is modest in price and pretense, almost Beaujolais-style in its fresh, ripe fruitiness. Clear ruby in color, its pleasant aroma focuses on perfumed red fruit. Fresh, juicy cherries dominate the palate, tart and almost sweet.

FOOD MATCH: Fine, if a bit light, with charbroiled rib-eye steaks.

Art by Tina Wiesen
*****

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