About Rory Brown

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Posts by Rory Brown:

Curry-Rubbed Sweet-Potato Planks

INGREDIENTS

2 tsp Curry Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
Salt and black pepper
2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch slices
2 tablespoons Olive Oil or Grapeseed Oil
Lime wedges for serving

STEPS

Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling. Put the rack about 4″ from the flame. Combine the curry powder, ground cumin and coriander, with a good sprinkle of salt and pepper, in a small bowl. In a larger bowl, toss the sweet potatoes with olive oil until well coated, then sprinkle all sides of the coated veggies with the spice mix.

Put the sweet-potato planks on the cool/indirectly heated part of the grill, and close the grill cover. Cook, checking and turning occasionally, until the sweet potato is very tender all the way through, 20 to 25 minutes. Move the planks to the hotter part of the grill and cook, turning once or twice, until golden brown on both sides, 3 to 5 minutes.

Serve hot, warm or at room temperature with lime wedges

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Chicken Curry

INGREDIENTS

1/2 tsp Fennel Seeds, crushed
1 Tbsp Olive Oil
1 pound skinless, boneless chicken breast halves, cut in 1-inch pieces
1/4 Cup butter
1 large green sweet pepper, cut in strips
1 large red onion, cut in thin wedges
1 stalk celery, sliced (1/2 cup)
6 cloves garlic, minced
2 to 3 tsp Curry Powder (we like the hot!)
1 tsp Garam Masala
1/4 Cup all-purpose flour
1 -14.5 oz can chicken broth
1/2 Cup orange marmalade
1 tsp bottled hot pepper sauce
4 Cups hot cooked basmati or jasmine rice

STEPS

In a 4-quart Dutch oven, cook fennel seeds in olive oil over medium heat, about 1 min. Add the chicken pieces. Brown the chicken, stirring for 5-8 min, or until chicken is browned. Remove chicken from pan with a slotted spoon.

In the same pan, melt the butter and cook over medium heat the sliced green pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp salt, 5 to 10 minutes or until veggies are softened and spices are combined.

Return the chicken to the pan, along with the marmalade and the teaspoon of hot pepper sauce. Bring mixture to a boil; reduce heat. Simmer, covered, 10 minutes or until chicken is fully cooked; stir occasionally. Serve over Basmati or jasmine rice.

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Wild Garlic and White Bean Curry

INGREDIENTS

1 tsp vegetable oil
2 red onions, peeled and finely sliced
1 1/2 tsp Coriander Seeds
1 tsp Yellow Mustard Seeds
1 tsp Ground Fenugreek Seed
seeds from 5 Cardamom Pods
3 fresh red chiles, sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 cloves garlic, peeled and crushed
2 Tbsp superfine sugar
juice of 2 limes
3 Tbsp fish sauce
2 (15-ounce) cans good-quality peeled plum tomatoes
2 Cups shelled fresh coco beans, or 1 cup dried cannellini beans, cooked
generous 3/4 Cup coconut milk
10 ounces wild garlic leaves

STEPS

Heat the vegetable oil in a large heavy pan over medium-low heat and sauté the chopped onions until they are soft and translucent, about 8-10 min.

In a separate, small, dry frying pan, toast the spice seeds until they release their fragrance and just begin to jump in the pan, 3-5 min. Transfer to a mortar and grind with the pestle while the ingredients are still warm.

Add the warm ground spices to the onions in the frying pan, along with the fenugreek, chilies, curry leaves, kaffir lime leaves, and cilantro. Cook over medium-low heat for another 5 minutes before adding the garlic, fine sugar, fresh lime juice, and fish sauce. Stir to combine and cook for 5 minutes.

Add the plum tomatoes, stirring well, and cook for another 10 minutes. Add the fresh or cooked dried beans and coconut milk. Cook at a low simmer for 10 to 15 minutes, until the beans are tender.

While the curry is cooking, wash the wild garlic very well. A couple of minutes before serving the curry, add the fresh wild garlic and cook until it is just barely wilted. Adjust seasonings if desired.

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Thai Red Curry Paste

INGREDIENTS

17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 tsp Coriander Seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded
1 tsp Whole Black Peppercorns
4 tsp finely chopped Dried Galangal Root
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 Tbsp chopped fresh cilantro roots or stems
5 small shallots, chopped (6 Tbsp)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird’s-eye chiles) or serrano chiles, finely chopped
2 tsp ga-pi (Thai shrimp paste)
1/2 tsp Salt

STEPS

Cut dried chilies into 1/4″ pieces with kitchen scissors; soak in warm water along with the diced galangal root until mixture is softened, about 20 min. Drain well with a small strainer.

While chilies soak, toast coriander seeds over moderate heat, using a small, dry heavy skillet. Shake skillet intermittently, until coriander is fragrant, 3 minutes or so, then allow to cool. Thinly slice lowest 6″ of the lemongrass stalks and finely chop.

Finely grind toasted coriander and peppercorns with a mortar and pestle (or in mini food processor / spice grinder), then toss together in a bowl with the chopped lemongrass, lime leaves, cilantro, shallot, garlic, fresh chilies, and soaked/strained dried chiles and galangal.

Use the mortar and pestle to mash the mixture in 3 batches, until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring each batch to a clean bowl. (You can also perform this step using a food processor. If you go this route, add about 1-1/2 Tbsp water per batch of spices.)

Return all of the mashed spices / curry paste to the mortar (or food processor) bowl, then add shrimp paste and salt. Pound (or pulse) until mixture is well-combined, about 1 minute.

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Brussel Sprouts with Caraway

INGREDIENTS

1-1/2 lbs Brussels sprouts, trimmed and halved lengthwise
1/3 Cup Extra-Virgin Olive Oil
1 tsp Caraway Seeds

STEPS

Preheat oven to 450°F with rack in middle.
Toss Brussels sprouts with the olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a bowl until each bite is well-coated. Arrange on a large rimmed sheet pan in a single layer, and roast in the oven for 10 minutes.

Sprinkle caraway seeds over Brussels sprouts and toss again, then spread across the baking sheet in a single layer again; roast until the Brussels sprouts are crisp-tender and well-browned in spots, about 10 minutes more.

Serve immediately.

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