Robindcr8l

oooooh, curry powder....never thought of that! I KNEW you'd make it even better! One of the reasons I put this recipe on here. You're a genious with flavors!

Baldur

I can't take credit here, Baldur ate chicken salad that contained grapes and curry powder years ago and replicated the recipe at home.
It wasn't my own original idea.

solosater

I've made mine with curry powder and grapes, I like to add dried cranberries too and serve on endive leaves or toasted extra sour sourdough.

solosater

Oh, and I grill my chicken like satay first for that recipe.

Robindcr8l

I am dumb, culinarily speaking, and have no idea what satay is. Iknow I oculd google, but feeling too lazy. lol

solosater

Curried chicken on a stick!

Generally served with peanut sauce.

You can do any kind of meat this way but you really want it rather thin (1/2") just scewer, marinate, grill and serve.

Unless you're using it in salad, then you take the stick out and chop.

solosater

I believe that should be skewer...

Also there are different marinades and sauces to serve with depending on the type you want to make. I’ve had Indian and Thai style, I’m sure there are more.

For the salad I mix however much I need of mayonnaise, curry powder, a little cayenne, a little dill weed and some fresh lemon juice and coat the chicken, leave that for at least an hour or over night and then grill and well you know the rest.

solosater

One more thing, don't slice the chicken to get it thin, hammer it.

The end result (or middle I guess) should be about three, maybe four skewers out of one bonelss skinless chicken breast.

Robindcr8l

Thank you! Channel Baldur must be part of PBS...it's very educational!

solosater

I think he could have show if he wanted one, people would definitely tune in.

sheftali52

All this chat about chicken salad and satay is making Sheftali hungry! She has quite a few tomatoes on her kitchen counter, as the garden has been producing them well this year. Many of said tomatoes will be used to make pico de gallo, for which Sheftali uses the usual ingredients. Except, habaneros are used instead of jalapenos or serranos. Sheftali wears latex gloves now when cutting up the habaneros, as they are so lethal. Once upon a time, Sheftali used her bare hands while cutting peppers, washed her hands, and later touched her eye (as most of us do from time to time). There was still enough of the hot pepper (capsaicin) on her hand, though washed, that her eye swelled shut and was quite painful. Learned my lesson there, and thus a box of latex gloves became part of Sheftali's kitchen.

solosater

I'm not a huge fan of salsa in general [not too fond of raw tomatoes] but I had a funny experience with a pico de gallo one time.

My brother and I were out at one of his friends place.

This friend's family all lives on the same piece of land, some in the main house and others in trailers or RVs around the place. They are a poor Mexican family most of whom speak very little English and I believe quite a few of them are illegal immigrants. I have no problems with them as far as their status goes but I speak only enough Spanish to order breakfast and ask for the facilities. As you might imagine a whole family who relies on their very young to translate and who are somewhat mistrustful of our broken system here in AZ they were a little quiet with me around. [I’m very light skinned and blonde with blue eyes, my brother on the other hand could easily pass for Mexican, Middle Eastern, Eskimo;-) In fact we are part Pawnee. My skin lost all of its natural color after a bad sunburn but that's a whole other story.]

It was a Saturday evening and apparently that meant grandmother was cooking for the whole lot of them. She made fresh corn tortillas and fried chicken legs and thighs and fresh pico de gallo.

Now as I mention I’m not a huge fan of tomatoes, I also detest dark chicken meat and really find it hard to eat food prepared in less than sanitary conditions. Grandma was cooking over an open campfire in a homemade contraption that looked like a wok on real tall stilts that also looked like it had never been cleaned – ever. She was using the hood of an old broke down car for a prep area and wasn’t rinsing the chicken before she tossed it into the boiling lard.

I have been taught that when someone is feeding you, you eat.

So I ate.

They actually made me go first, after the married men, but still, I was treated with this respect and I was not going to turn up my nose at the best they had to offer. I took one tortilla and a few tiny pieces of chicken but before I took any of the pico de gallo I ask if it was hot, “ Es muy caliente?” Grandmother assured me that it was not with much shaking of her head and "no, no caliente"s, so I took a little of that as well.

Es muy caliente! Dios mío!

I looked at that little old prune of a woman, pointed my finger at her and accused, “You lied!”

She at this point was bent over in laughter, all the women behind her waiting for me to start eating before they did, laughing right along with her, the children having giggle fits and telling me how the crazy hot pico de gallo was some kind of joke they liked to pull on the unsuspecting…

Long story short, I had one of the most memorable meals of my life.

It was fabulous.

I had seconds.

And while none of us could really communicate well, I believe they enjoyed my company every bit as much as I enjoy theirs.

solosater

Ok, so it wasn't really a short story. I don't tell short stories. I don't know how.

Login

It's a fantastic story ... I thoroughly enjoyed it. You write well, solosater ... and this was all the more enjoyable for being a true situation.

Dragon

Channel Baldur seems to be having a rare slow period. Don't know if this will spice things up but we sure enjoy it at Chez Dragon. I'm quite sure I haven't put this recipe onto the radio show yet. It's a wonderful Gazpacho and is perfect for those sultry days when it's too hot to even think about using the oven.

Dragon's Gazpacho Soup (served cold)

3 lbs fresh tomatoes, peeled and chopped (6 cups)
1 onion cut in chunks
½ cup green pepper chunks
½ cup cucumber chunks
2 cups tomato juice
1 garlic clove minced
½ tsp cumin
1 tsp salt
1 tsp pepper
¼ cup olive oil
¼ cup white wine vinegar
Garnish
½ cup finely chopped green onion
½ cup finely chopped green pepper
½ cup croutons

Immerse tomatoes in boiling water for 2 minutes. Drain and skin. In blender or food processor combine tomatoes, onion, green pepper and cucumber. Whirl but leave a little bit chunky. Transfer to large tureen. Add juice, garlic, cumin, salt and pepper. Cover and chill well. Before serving, stir in oil and vinegar. Garnish and serve cold.

Dragon

BTW, for those who aren't sure, Garnish isn't an ingredient, there was supposed to be a space in there. The croutons, green onion and green pepper are ther garnish. Also, I'm not really a big fan of green peppers as I find them quite strong so I use red, yellow and orange peppers throughout the recipe. I find they have a nice sweet flavour that the green variety lacks.

solosater

I've had a different cold soup and I cannot for the life of me remember what it was but it was very refreshing.

Done in a similar way but it wasn't Gazpacho, I've had that too but am not a huge fan (the tomatoes, you know).

I wish I could remember what it was, I made it I should remember it.

Dragon

Whenever I think of Gazpacho soup it always makes me think of Rimmer for m Red Dwarf whose last words before being vaporized were "Gazpacho Soup!"

solosater

Did you know that the bell peppers are all the same; the color indicates the ripeness? Or at least that is what I read. I'm also not a huge fan of bell peppers.

I do like veggies. I love broccoli, cabbage, artichokes, asparagus, all kinds of squash and many more. I feel like a child here with my "I'm not a fan of..." but that's just how it is.

solosater

I do not recall that but had I been eating gazpacho soup just now when I read that it would have come out my nose!