Indian Feast

This Indian pepper chicken is a staple in my house. And, it’s even easy enough to pull together on a weeknight. Bonus! If you enjoy Indian food, you will love this dish. It also makes the house smell lovely — all warm and spicy and exotic. Try it. You’ll like it.

The dish is fabulous to eat, but it certainly doesn’t photograph well, hence the absence of a picture. It looks appetizing in person, but translates into brown goop when photographed. Sort of like the eggplant pickle I made below. Which, however murky and weird it looks in the photo, was outstanding. It was so good, in fact, that I am planning additional Indian food for next week’s menu so we can enjoy the pickle again. Recipe to come.

Sweet & Spicy Eggplant Pickle

Sweet & Spicy Eggplant Pickle

Italian Menu

Sunday night’s Italian feast was simple and delicious:

Prosciutto and incredibly sweet melon, porchetta-style pork chops and a zucchini ribbon salad.

Zucchini Ribbon Salad with Fresh Pesto and Cherry Tomatoes

Zucchini Ribbon Salad with Fresh Pesto and Cherry Tomatoes

 

Fennel-Crusted Porchetta Chops with Zucchini Ribbon Salad

Fennel-Crusted Porchetta Chops with Zucchini Ribbon Salad

 

Weekly Menu — 8/10/2013

Week of August 10th

Saturday:
  • Romantic date night per my handsome husband. Dinner and dancing on the town … somewhere. 

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Sunday:
  • Prosciutto and melon: Easy. Take perfectly ripe cantaloupe and cut into wedges. Drape with the ham. It’s summer in Italy on a plate.
  • Porchetta-style pork chops
  • Zucchini ribbon salad with homemade pesto: shave zucchini into long ribbons with a vegetable peeler. Toss with pesto and additional fresh basil and cheese, if desired. If you don’t feel like making pesto, just toss the vegetables with olive oil, lemon juice, toasted pine-nuts, Parmesan cheese and plenty of fresh basil.

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Monday:
  • Indian black pepper chicken: I like to add a handful of toasted cashews and raisins to this dish at the end. You can make the chicken without the curry leaves, but they are definitely worth seeking out.
  • Spiced eggplant and peppers
  • Indian eggplant pickle: I plan to make this over the weekend with slender eggplants and practically my whole spice rack worth of spices. Well, probably not quite that many. Recipe to come.

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Tuesday:
  • Gal’s Night Out for me and Nacho Night for my dear, nacho-lovin’ husband. 

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Wednesday:

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Thursday:
  • Leftover Indian chicken
  • Green salad with toasted pecans & feta-stuffed grilled peaches with violet balsamic drizzle: peaches done this way are absolutely delicious and so easy. Simply halve ripe peaches or nectarines and brush with olive oil or butter. Grill cut-side down for 1 to 2 minutes then flip. Stuff with feta and grill another minute or two. Drizzle with balsamic vinegar and a shower of any fresh herbs (I like tarragon, mint and/or basil). Delightful! Goat cheese would be another good option for stuffing the fruit.

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Friday:
  • Omelets or out we go!

Weekly Menu — 8/3/2013

Week of August 3rd

It’s summer. It’s hot. This makes me lazy. So, this week’s menu is organized as such. I may switch things up, may whip up meals based on what looks good at the market and will likely not follow many recipes. That being said, here’s what we’ll be dining on this week (sort of):

Saturday:
  • Grilled eggplant and peppers topped with spicy marinated mozzarella
  • Roasted cherry tomatoes
  • Dry-aged rib eye steaks (the older the better). These are going to be simply grilled with just a bit of good olive oil and a crust of herbs de Provence. 

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Sunday:
  • Some kind o’ fish. Whatever looks fresh and still jumping from the Farmer’s Market
  • Grilled corn on the cob
  • Green salad with feta-stuffed grilled nectarines and violet balsamic vinaigrette

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Monday:

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Tuesday:
  • Leftover chicken
  • Green salad

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Wednesday:

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Thursday:
  • Heirloom tomato salad omelets with fresh basil, olive oil and sea-salt. Simply make a plain or cheese omelet and top with fresh heirloom tomatoes, high quality extra virgin olive oil, basil and sea-salt. This dish is simply heavenly but does require the freshest ingredients possible.
  • Zucchini Salad

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Friday:
  • Date Night!!!