This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art.
Anthony Burgess

My mother's menu consisted of two choices: Take it or leave it.
Buddy Hackett

Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper.
Patience Gray

Mangalore Fried Shrimp (jhinga Mangaloree)

Total time: 40 minutes

Servings: 4

1 pound medium shrimp peeled and de-veined
1/2 t. cayenne pepper
1/4 t. turmeric
1/4 t. ground mustard
2 t. lemon juice
4 t. canola oil
1/2 t. cumin seeds or black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
3 T. finely chopped green onion

1. Rinse the shrimp and pat them dry on paper towels. Put them in a
bowl and sprinkle with the cayenne, turmeric, mustard and lemon
juice. Stir gently to coat the shrimp evenly with the spices. Cover
and refrigerate for 30 minutes.

2. When the shrimp have marinated, combine the oil, cumin seeds
and curry leaves in a large wok or skillet over medium high heat.
Cover, if using mustard seeds because the seeds with spatter and
pop. Cook until the cumin darkens or you hear the mustard seeds
crackle, 1-2 minutes.

3. Add the shrimp and cook 30 seconds, stirring often. Add the
green onion and cook, stirring, until the shrimp turn pink all over,
about 1-3 minutes. Sprinkle with salt to taste and serve hot.


Noodles With Blue Cheese

Serves 4 As First Course

10 oz. noodles or fettuccine
1/4 lb. blue cheese, stilton, or gorgonzola (raw blue is best—if you
can find it)
1/4 C. half and half or whipping cream
fresh ground pepper
1/4 C. parmesan or Romano cheese

While pasta is cooking crumble the cheese and mix with cream and
pepper in a large heavy frying pan over low heat. Drain the pasta
and place it into the cheese mixture. Heat for 2-3 minutes while
gently turning the pasta until cheese is melted and distributed. Add
parmesan and serve.


Mint Pesto

Makes 1.5 Cups

Note: Keeps well in the refrigerator covered with a little oil.

1/2 C. walnuts or pine nuts
6 cloves garlic
3 C. fresh mint leaves
1 C. olive oil
1 lemon’s juice
1 C. crumbled feta cheese

In a blender process the nuts and garlic into a paste. Add the mint a
little at a time and process until finely chopped (if you get stuck add
some of the oil). With the machine running pour in the oil. Add the
lemon juice and salt and pepper to taste. Process until well blended.
Serve on pasta with crumbled feta cheese.


Enchiladas con Queso

Serves 4

Note: Enchilada sauce can be made in larger quantities and
preserved in ball jars in the usual canning way.

8 burrito sized tortillas
3 T. olive oil
1/2 large onion, chopped
3-4 cloves garlic, crushed
1-3 diced japalino chilies
16 oz. can peeled, chopped tomatoes
1 C. tomato juice or thinned puree
1/4 t. powdered oregano
1/4 t. basil
1 C. strong vegetable broth (vegetable bouillon)
1.5 T. corn starch, dissolved in a small amount of water
8-10 oz. shredded sharp cheddar cheese
1/2 C. sliced black olives
2-3 green onions, chopped

Begin by preparing the sauce. Heat the olive oil in a skillet and
sauté in it the chopped onion and garlic. When the onion is
transparent, add the chilies, tomatoes, tomato juice, and the herbs.
Simmer for a while, then add the vegetable broth. Add the dissolved
corn starch. Let this cook very slowly for 10 minutes or more. If the
sauce seems too thick add a little water.

Prepare the filling: have—on separate plates—the grated cheese,
sliced olives, green onions. Oil or pam a shallow oblong baking
dish. Take one tortilla at a time and place it on the heated sauce.
When it begins to get warm, remove it and put it sauce side up on a
flat surface like a cutting board. On the saucy side add a few
tablespoons of cheese, some olives, and green onions—these
arranged in a straight fat line, slight off center. Roll the tortilla tightly
around this filling and place it in the baking dish. When all 8 are in
the dish, pour the sauce over them. Bake the enchiladas in a
preheated 350° oven. They should be thoroughly heated but not


Southern California Quiche

1 can refried beans
burrito sized tortillas
1.5 C. grated cheese
chilies, chopped
onions, chopped
1 C. half and half
3 eggs
salsa and cilantro

Place tortillas around a greased baking dish, 9x13, quiche plate or
what have you to make crust. Layer beans, chilies, cheese, and
onions. Beat eggs, stir in half and half, salsa, and some cilantro.
Pour this over the other ingredients in dish. Bake 350° until puffed
up and brown about 40 minutes or until a knife inserted in the center
comes out clean.


Mike’s Chicken Curry #1

4 T. oil
2 medium yellow onions, coarsely chopped
1/2 inch ginger or 1 T. ginger powder
5 cloves garlic, minced
1/4 pint water
12 red japalino chilies
1 T. cumin seeds
1 T. black pepper corns (or 1 T. black pepper)
3 cloves
3 cardamom pods (or 3 T. cardamom seeds)
1 T. salt
1 T. turmeric
1.5 lbs. chicken, cut into 1-2 inch pieces
2 tomatoes, chopped
1 green onion, chopped
1 14-16 can coconut milk
1 can water
handful of shallots, chopped, fried until crisp

Stir fry first 5 ingredients until soft 4-5 minutes. Combine next 6
ingredients in blender. Add to onion mix. Add 1 T. turmeric. In a
large skillet stir fry chicken 10-15 minutes. Add tomatoes and stir,
add onion mix, 1 pint of water and one can coconut milk and one
can water. Simmer 10-15 minutes. Add shallots. Serve over rice.


Mike’s Chicken Curry #2 Green Thai Curry

4 skinless chicken breasts, cubed
1 grated carrot
1 onion, coarsely chopped
1 garlic clove, minced
1 C. sliced mushrooms
water chestnuts, sliced
handful of snow peas
2 T. oil
4 T. soy sauce
1/4 C. chicken broth
1 T. cornstarch
3 T. green chili paste

Marinate chicken in 2 T. Soy, 1 T. chili paste, 1 T. corn starch for at
least 30 minutes. Marinate carrot, onion, garlic, mushrooms, water
chestnuts, and snow peas in 2 T. soy, 1 T. chili paste, for at least 30
minutes. Cook chicken in oil for 5 minutes or until brown stirring
constantly. Drain and set aside. Cook vegetable mixture 1-2
minutes then add chicken broth and cook another 3 minutes. Add
chicken. Add 1 T. chili paste and cook 5 minutes. Serve over rice.


Chicken Curry With Coconut, Basil And Mango

Serves 6

Note: Serve this curry, which can be made a day ahead, with
basmati rice, steamed green beans and naan, available at Indian
markets and restaurants.

1/4 C. flour
2 T. curry powder
1 t. salt
1/4 t. cayenne pepper (optional)
2.5-3 lbs. boneless, skinless chicken breasts, cut into large pieces
1-2 T. canola oil
1 large Spanish onion, chopped
1 red bell pepper, seeded and diced
2 garlic cloves, chopped
1 T. minced fresh ginger
4-4.5 C chicken broth
1/4 C. currants, raisins, chopped dried figs, or apricots
2 tomatoes, diced
1 mango or peach, pitted and diced (substitute for season—peeled
1 T. fresh lime juice
3 T. chopped fresh cilantro
3 T. chopped fresh basil
3 T. toasted or raw shredded coconut

Place flour, curry powder, salt and cayenne, in bowl and mix. Add
chicken and toss until coated. Add oil to large skillet over medium
high heat. Add chicken, a piece at a time, allowing skillet to reheat
about 30 seconds between additions. Cook chicken until well
browned, about 3 minutes on each side. Remove and set aside.
Reheat skillet and add onion, bell pepper, garlic and ginger. Cook
until onion is golden, about 4 minutes. Return chicken to skillet,
reduce heat to low and add broth. Cook until chicken is tender, 10-
15 minutes, then remove chicken and set aside. Cook liquid until
thickened and reduced by about one-quarter. Add chicken, currants,
tomatoes, and mango and cook until heated through, 3-5 minutes.
Turn off heat and add lime juice. Transfer to heated serving platter
and serve immediately. Garnish with cilantro, basil and coconut.


Shrimp Pineapple Rice

Total time: 30 minutes

1 cup Extra Long Grain Enriched White Rice
1 can (20 oz) Pineapple tidbits, undrained
3 green onion, chopped
1 T. fresh cilantro, chopped
1 t. dried crushed red pepper
2 cups unpeeled, medium-size fresh shrimp
3 T. vegetable oil, divided
2 garlic cloves, minced
2 T. fish sauce (1 Tbsp may be used, if desired)
2 T. soy sauce
1 t. sugar
Garnish, green onion stem curls, if desired

PREPARE rice according to package directions; set aside.

COMBINE pineapple and next 3 ingredients in a bowl, and set aside.

PEEL shrimp, and de-vein, if desired. Sauté shrimp in 1 tablespoon
hot oil in a large skillet 3 minutes. Remove shrimp from skillet, and
set aside.

HEAT remaining 2 tablespoons oil in skillet over medium heat; add
garlic, and sauté 2 minutes or until golden brown. Stir in rice, fish
sauce, soy sauce, and sugar. Cook, stirring constantly, until
thoroughly heated.

FOLD in pineapple mixture and shrimp, and cook until thoroughly
heated. Garnish, if desired


Green Curry Chicken with Basil

Serves 2-4

1 13.5 ounce can coconut milk
1-3 T. green curry paste
2 boneless skinless chicken breasts cut into small pieces
2 T. fish sauce (scant)
1-2 T. brown sugar
1/4 C. fresh basil
1 T. mint chopped1/4 C. bamboo shoots
1/2 C. frozen peas
1/3 C. chicken broth

In a large saucepan simmer the coconut milk and curry paste about
5 minutes until the paste is dissolved. Add the chicken and
remaining ingredients simmer on low heat for 10 minutes until the
chicken is cooked. Serve with jasmine rice.


Red Curry with Vegetables

Serves 2-4

1 13.5 ounce can coconut milk
1-3 T. red curry paste
2 T. brown sugar
3-4 T. fish sauce (scant)
1/4 C. fresh basil
1 sliced bell pepper
1/2 sliced onion
12 ounces mixed vegetables, tofu or meat.

In a large saucepan simmer the coconut milk and curry paste about
5 minutes until the paste is dissolved. Add the remaining ingredients
simmer on low heat for 10 minutes until the combination is cooked .
Serve with jasmine rice.


Lamb Vindaloo


1/4 leg of lamb
2 pounds shallots peeled and chopped
6 cloves garlic minced
10 jalapeno peppers chopped
10 green or red Serrano peppers chopped
1 habanero pepper chopped
2.5 pints water
1 can coconut milk
2 T. ground cinnamon
15 cloves
4 T. coriander seeds
1 T. black pepper
1/2 T. cumin seeds
6 pinches cardamom seeds
1 large tomato chopped
1 red onion chopped
2 T. mustard seeds
1 T. ground ginger
1.5 T. salt
4 T. white vinegar
1 T. turmeric
1 T. fennel seeds

Spice Mix

1. Place the 6 pinches cardamom seeds in a dry skillet and roast
stirring 1-2 minutes until fragrant. Grind in spice grinder.

2. 6 T. oil in large skillet or wok. Cook together then set aside.
10 jalapeno peppers chopped
10 green or red Serrano peppers chopped
1 habanero pepper chopped
2 T. ground cinnamon
15 cloves
4 T. coriander seeds
1 T. black pepper
1/2 T. cumin seeds
1 T. fennel seeds
Ground Cardamom

Onion Mix

3. 3 T. oil in large skillet or wok. Cook together then set aside.
1.75 pounds of shallots
1 large tomato chopped
1 red onion chopped
6 cloves garlic minced
1 T. mustard seeds
1 T. ground ginger

Lamb Mix

4. 3 T. oil in large skillet or wok. Cook together then set aside.
Lamb cook 5 minutes.
Add Onion and Spice mix and stir.

You can stop here and finish this tomorrow or continue.


5. Combine the Lamb in a large heavy pot with the following:
2.5 pints water
4 T. white vinegar
1.5 T. salt
1 T. turmeric
Simmer 1 hour 15 minutes.

6. 1 T. oil in wok or fry pan cook until clear
1/4 pound shallots
1 T. mustard seed

7. Add coconut milk to shallot mixture. Cook five minutes. Add to
Lamb before serving.


South Indian-style Chicken with curry leaves and black peppercorns
(dakshin murgh)

Total time: 1 hour 10 minutes

Servings: 4

Spice Mix

14 fresh or 20 frozen curry leaves, torn into pieces
2 t. black mustard seeds
1 t. cumin seeds
3/4 t. fenugreek seeds
1 t. black peppercorns
6 whole cloves
3 green cardamom pods

1. Combine the spices in a skillet over medium heat and cook stirring
until fragrant 1.5-2 minutes. Cool slightly and grind in a spice

Chicken and Assembly

2 pounds chicken thighs skinned
3/4 t. salt (divided) plus more to taste
1 t. ground black pepper
Juice of 1/2 lemon
3 T. canola oil
1/2 t. black mustard seeds
3 small whole dried red chiles
6 green cardamom pods
1 fresh hot green chile (Serrano) sliced crosswise into rounds (with
12 fresh or 18 frozen curry leaves, torn into pieces
The Spice Mix from above
1/4 C. unsweetened shredded coconut
1 (13.5 ounce) can coconut milk

1. Toss the chicken with 1/4 t. salt the pepper and lemon juice and lat
stand at room temperature for 30 minutes.

2. Combine the oil, mustard seeds, red chilies, cardamom, green
chile and curry leaves in a large saucepan over medium high heat.
Cover and cook until you hear the mustard seeds crackle 1-2
minutes. Add the ground spice mix and cook, stirring 30 seconds.
Add the shredded coconut and cook, stirring 30 seconds.

3. Add the chicken and cook. stirring, until opaque, about 3-5

4. Add the coconut milk and 1/2 teaspoon salt. Bring to a boil,
reduce the heat and simmer, partially covered, until the chicken is
tender, 25-30 minutes. Stir two or three times during the last 10
minutes of cooking and scrape the pan to keep the sauce from
sticking. Taste for salt, add more if desired and serve hot.


Black Pepper Pasta

Serves 6

1 T. course sea salt
1 lb. spaghetti
6 T. butter
4 t. fresh coursly ground black pepper
1/4 C. warm water
2 C. finely grated pecorino cheese (~ 8 oz. )

Add the sea salt to one gallon of water and bring the water to a boil.
Place the spagetti in the water and cook about 12 minutes.

In a large skillet, off the heat, combine the butter, pepper, and warm water.
Let stand until it is time to heat the pan.

When the pasta is cooked drain it, and place it in the skillet.

Saute over very low heat, gently sturring the pasta and sauce about 1 minute.
As soon as the butter has melted, turn off the heat and stir in the pecorino
cheese a little at a time. Serve immediately.


Penne with Spinach Sauce

Serves 6

12 oz. baby spinach leaves
1 lb. penne
3 cloves garlic minced
3-4 oz. goat cheese (feta or chevre)
1/2 t. freshly ground black pepper or more to taste
2 T. freshly grated parmesan cheese

Bring a large pot of salted water to a boil. Add the spinach and stir.
In a few seconds remove the spinach with a slotted spoon and transfer to a blender.

Add the penne to the boiling water and cook stirring occasionally,
until tender, about 12 minutes.

While the pasta cooks, add the garlic, goat cheese, pepper, 3/4 t. salt,
to the spinach. Blend until the mixture is smooth and creamy.

Drain the pasta. Toss with spinach sauce.
Sprinkle with parmesan cheese. Serve Immediately.


Baked Spaghetti Squash Lasagna

Serves 6

1 (2 3/4 lb.) med. spaghetti squash, cooked in microwave oven about 12 minutes or baked, then cooled for handling
3 T. flour
1 med. clove garlic, minced
1/2 tsp. salt
1 (15 oz.) carton low fat Ricotta cheese, drained
1 c. packed spinach leaves
1/3 c. grated Parmesan cheese
1 c. Italian style red pasta sauce
6 oz. sliced Mozzarella cheese

Split squash lengthwise. Remove seeds and stringy portion.
Use fork to comb squash flesh, pulling it off in long strands. Place in large
mixing bowl. Toss with flour, garlic and salt until well combined.

Blend Ricotta, spinach and Parmesan cheese in food processor or blender until smooth.

To assemble, spread 1/2 cup sauce on bottom of shallow 6-cup baking dish.
Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture
evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.

Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned
on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot.


Casserole for Chayotes (Sechium edule)

Serves 4

2-3 Chayotes
1/2 lb. ground turkey (chicken, tofu, or vegetable can be substituted)
1 med. clove garlic, minced
1/2 tsp. salt
1/2 C. half and half
1 T. Chipotle chili in adobo sauce
Mozzrella Cheese Slices

1) Heat the over 350 degrees. Boil the chayotes in salted water until tender 45-60
minutes depending on size.

2) Brown the turkey. Drain fat. Remove from heat.

3) Combine the half and half, Chipotle, garlic, and salt.

4) When the chayotes are tender, slice in half, remove the seed, and peel.
Then slice the chayote about 1/4 inch thick.

5) Arrange in a baking dish layers of chayote, meat, and cheese.
Add the chipotle liquid between layers.

6) Bake 25 minutes at 350 degrees.


Brisket Pot Roast

Serves Many or Few

Beef Brisket about 1/4 lb per person
1 Brown-n-Bag (turkey size or large)
1 envelope Liption Onion Soup
1 T Worcestershire sauce
1 Envelope George Washington Beef Broth Mix
4-5 small potatoes (cut up into bite size pieces)
2 carrots (cut up into bite size pieces)
1 Onion (quartered and peel apart layers)
1 Tsp Flour (very important so bag doesn't explode)
1 Cup water

Place Flour in Brown & Bag and shake around
Use enough water to make a loose paste of the onion soup,
worcestershire sauce and beef broth mix.

Slice onions and peel, then place in the bottom of the brown & bag.

Lay meat on the onions and then smear the paste on top of the meat.
(I use my hands in the bag as it is easier then putting it on and
then trying to get it into the bag)

Add cut up carrots and potatoes around sides and ends of meat.
Pour 1 cup water around veggies and over top of meat but not hard
enough to push paste off meat.

Close bag and tie, make 6 small slits in the top of the bag to vent.
Bake @ 325 about 1 hour per pound of meat.