with a 7:45pm kick-off in Corvallis Saturday, I had time to cook up something fun- Halibut Tikka Masala. I did however make a gameday substitution to fresh lingcod, using a 20oz fillet from the 'beauty' that I caught Friday
I used to make this dish all the time with chicken quarters in AZ, a real flavor explosion of ginger, garlic, cilantro, spices and just a little heat...
I cut the almost 2" thick fillet into little blocks and marinated it for about 6 hours in the fridge...
you can cook the marinated meat on skewers or in a baking dish, or even in a skillet on the range, goal is to just get some color on it and lose the excess marinate...the Tikka Masala sauce is easy to make, a bit of food processor work and simmering...add some fresh veggies, rice and puppodums plus my 3 favorite dips- ginger/mango chutney, hot mixed pickle, and mint-cilantro yogurt....plus a Kramer Vineyards MT...
just enough time to clean up the kitchen and settle in for kick-off, sure hope it's an exciting game...cheers, roger
I used to make this dish all the time with chicken quarters in AZ, a real flavor explosion of ginger, garlic, cilantro, spices and just a little heat...
I cut the almost 2" thick fillet into little blocks and marinated it for about 6 hours in the fridge...
you can cook the marinated meat on skewers or in a baking dish, or even in a skillet on the range, goal is to just get some color on it and lose the excess marinate...the Tikka Masala sauce is easy to make, a bit of food processor work and simmering...add some fresh veggies, rice and puppodums plus my 3 favorite dips- ginger/mango chutney, hot mixed pickle, and mint-cilantro yogurt....plus a Kramer Vineyards MT...
just enough time to clean up the kitchen and settle in for kick-off, sure hope it's an exciting game...cheers, roger
