Better Balsamic Marinade

We’ve heard folks love the Balsamic Pecan Vinegar in their October box. This exquisite Argentine vinegar is created by the artisans at La Cocina del Vino with varietal wine vinegars infused with Pecan Nut extract and then fermented for four years in oak barrels.

What else can you use it for? How about a simple marinade for superb chicken?

  • 1/4 cup balsamic vinegar
  • 1 teaspoon chimichurri
  • 1 teaspoon paprika salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  1. Whisk it all together and combine with chicken.
  2. Marinate 4-24 hours
  3. Come home the next day to delicious chicken that’ll be great grilled or baked at 400 degrees F for 45 minutes (for bone-in) or until an internal temperature of 165 degrees F is reached. 

Any ideas that you can share? Let us know on Facebook and Twitter.

Advertisements

Got Chimichurri?

“Like garlic?”

“Um, yeah!” said anyone with taste buds ever.

What else can I do with Chimichurri? Checkout some ideas from our friends at Gaucho Ranch Foods here. We think Chimichurri Pizza is a superb flatbread concept.

Wait. Huh? What is Chimichurri again? It’s more than a steak sauce. In fact it’s quite versatile. It’s a delicious mix of parsley, garlic, vegetable oil, vinegar, and spices like oregano. Good with lots of different foods.

Pasta and Vegetables with an Argentine Twist (vegetarian)

1 lb pasta

1 red bell pepper

2 tomatoes

1 zucchini

1 eggplant

1 onion

2 oz black olives

4 tb nut pecan vinegar

2 tb butter

Chimichurri

Spicy paprika salt

Preheat oven at 350. Wash the vegetables and slice them. Julienne the bell peppers and chop the garlic.

Pour the vegetables in an oven safe dish and drizzle the vinegar and oil or on top. Season with 2-3 tablespoons of Gaucho Ranch Chimichurri and paprika salt. Bake in the oven for 20 minutes in the middle rack.

Meanwhile add pasta to boiling water and cook following box instructions. Once the pasta is done, drain and add butter to pasta.

Mix the pasta with the vegetables and serve! Use black olives to garnish.

Recipe Credits: All Gourmet and Hungry Globetrotter

World Dinner Club Regional Guide: SOUTH INDIAN SAMPLER

SOUTH INDIAN SAMPLER

©2012

PACKAGE 001

SERVES: 4   |   PREP TIME: 20 MIN   |   COOK TIME: 40 MIN

MADRAS CURRY WITH RICE AND YOGURT RAITA    

This month, we are taking a trip to South India. In the US, South Indian food is eaten less frequently than the heavy curries and breads of the North. Rice is the staple, and the food is frequently quite spicy (although it doesn’t need to be).

Wait, Madras is a fabric, right? Nope. It’s a place! This curry gets its name from the Chettinad area near Madras, now known as Chennai. The flavors of South India are captured well in this zesty sauce, which is spicy, but not overwhelming.

Common accompaniments to Madras curry include rice and raita, a condiment made with yogurt and used as a sauce or dip.

For more about our products and this month’s featured region, check out our online content at HungryGlobetrotter.com

PRODUCT SHOWCASE:

MAYA KAIMAL MADRAS CURRY

This month, Hungry Globetrotter is featuring a simmer sauce by Maya Kaimal, a chef and cookbook author who has introduced delicious sauces in the US. Here she discusses the difference between North and South Indian food:

Maya learned to cook authentic Indian food from her physicist father. She left a career in publishing in New York to take her passion for food a step further, by cooking home-style Indian cuisine and packaging it for other busy food lovers. She launched Maya Kaimal Fine Indian Foods in 2003. Her madras curry is delicious simmered with chicken, meat, seafood, tofu or vegetables. Simply Spoon over rice and enjoy, or use it as a marinade.

RICE THAT’S NOT BORING: USING GARAM MASALA

We love Spicely; a leading company specializing in all natural and select 100% organic herbs and spices.  This certified organic garam masala is a great introduction to India’s most famous spice blend.  What is garam masala? It means “hot spice” and is a combination of cinnamon, coriander, fennel, cumin, black pepper, cardamom and cloves. Here we use it with mixed vegetables and brown rice.

Garam masala, when lightly dusted on meat and poultry, adds a touch of magic to grilled foods, too. You’ll soon find yourself using it in lots of things, including our rice recipe.

CHAI TIME

Ever wanted those great coffee shop chai flavors at home? But don’t want the sugary mess that comes in some mixes or in the high calorie coffee shop version? We’ve tried several chai mixes and found blue lotus to be just the right blend of spices to make an authentic cup of masala tea (CHAI). Blue Lotus Chai Company’s founder Barbara Cameron traveled throughout India enjoying tea and found a way to replicate this unique flavor back home in Oregon.

Try a cup after your meal. It’s an easy way to unwind and using skim milk makes it a healthier alternative to other desserts.

We’re including this package of chai, complete with a small measuring spoon, to help you enjoy the good masala tea at home.

DRESS UP YOUR YOGURT

Raita is a cooling yogurt dish served alongside a spicy, hot meal.  Often it is mixed with vegetables like cucumbers and tomatoes and whole spices such as coriander and cumin

WAIT, BUT I’M HUNGRY NOW!

We’ve added a fun snack in this package. It’s not precisely South Indian, but we know that you’ll dig it. Cobra Corn’s Mumbai Masala (Left) is spicy popcorn we’re sure you’ll enjoy snacking on while you prepare this meal and in the future… if there’s any left.  Mihir Shah created this brand based on the spicy popcorn his mother made at home and later sent to him in college.  (This made him a pretty popular guy in his dorm we figure).

WE LOVE FRESH FOOD TOO

Enjoy using the Hungry Globetrotter reusable shopping bag for the great fresh produce, meat and dairy you’ll be using.

South Indian Sampler: GROCERY LIST AND PREP TIPS

GROCERY LIST AND PREP TIPS, (1 OF 4)

Madras Curry with Garam Masala Rice and Raita © 2012

GROCERY LIST

• 1.5 lbs. boneless chicken, meat or tofu

• 10 oz. bag of mixed vegetables (such as green beans, carrots, corn)

• 4 tbsp. canola, vegetable or olive oil

• 2 cups plain, fat free or Greek yogurt

• 1 Roma tomato (or other medium tomato) or 1/2 cucumber (English or Persian)

• 1 small onion

• 3 garlic cloves

• 1 cup basmati or other long grain rice

• 1 bunch (about 1.5 cups) cilantro to garnish (optional)

MEAL PREP STRATEGY AND TIPS

1. Chop the vegetables and cilantro (if using cucumber, seed first)

2. Mince garlic; dice onion

3. Chop up chicken, meat or tofu into bite size cubes

4. Start vegetable and rice pot

5. Brown and simmer the chicken

6. Prepare the raita and set aside

• Estimated prep and cook time: 50-60 minutes

• Meal can be divided in half to serve 2 instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon

South Indian Sampler: GARAM MASALA RICE & VEGETABLES

GARAM MASALA RICE & VEGETABLES (2 OF 4), SERVES 4 © 2012

GROCERY LIST

• 2 tablespoons canola oil

• 1small onion, diced

• 3 cloves garlic, minced

• 1 tsp. Spicely brand garam Masala

• ½ tsp. cayenne pepper (optional)

• 10 oz. bag of frozen vegetables or equivalent quantity of chopped fresh vegetables

• 1 cup of brown or white Basmati or other long grain rice

• 2 cups water

• 1 tsp. salt

• 1 tsp. Pepper

• About a cup of chopped cilantro to garnish (optional)

DIRECTIONS

1. Heat the oil in a large sauté pan or deep pot over medium heat. Add onions and garlic and cook until soft, about 10 minutes.

2. Add garam masala and cayenne, if using (stand back. It may smoke up).

3. Add the vegetables; stirring to thaw and scraping up any brown bits on the bottom of the pot.

4. Add the rice, water, salt, and pepper. Bring to a boil and then reduce heat to low, simmering until water is absorbed (20 min for white and 40-50 for brown).

5. Turn off the heat and cover for 10 minutes.

6. Garnish with chopped cilantro, if using.

South Indian Sampler: MADRAS CURRY

MADRAS CURRY (3 OF 4), SERVES 4 © 2012

INGREDIENTS

• 2 tbsp canola or vegetable oil

• 1.5 lbs. boneless Chicken pieces (or other meat or tofu), chopped into bite-sized chunks

• 1 tsp. salt

• 1 generous pinch of black pepper

• 1 jar Maya Kaimal’s Madras Curry simmer sauce

• 1/3 Cup chopped cilantro (optional)

DIRECTIONS

1. Heat the oil in a wide pot over medium heat.

2. Add the chicken/meat/tofu, salt, and pepper. Brown the chicken on all sides.

4. Pour in the jar of simmer sauce. Reduce heat and simmer for 15 minutes, stirring occasionally.

6. If the sauce thickens too quickly add a tbsp. of water to adjust consistency (should coat the back of a spoon). Repeat if necessary.

7. Garnish with chopped cilantro if using.

Coming Soon

Recipes that help you put together a special meal in an efficient way, using the best sauces and spices selected by Hungry Globetrotter.

We  are currently updating recipes, trying new things, and getting ready to ship our products… stay tuned.

Remember, life’s too short for food to be boring!