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Enjoy our current and previous recipes
of the month! We also have curry
dip.
Every year I make this brisket for Passover. And
someone tells me later that they are still dreaming about
it. As usual I will be very accurate with quantities......
it depends on who's coming.....
Ingredients:
1 lb prunes
1 bottle of Zinfandel — save yourself a glass
1 lemon sliced thinly
1 orange sliced thinly
2 cinnamon sticks
8 whole cloves
4-5 whole allspice
4-5 peppercorns
2 bay leaves
Marinate in a bowl for a few hours.
Transfer to a low glass baking dish . Add 1 beef brisket
and marinate over night.
Slice one or two large spanish onions.
Peel and slice several cloves of garlic.
Saute the above in the oil of your choice ( I like olive
) until soft and slightly carmelized. Remove onions and garlic
to roasting pan with lid.
Remove the meat from the wine mixture and sear in the remaining
oil. Add to the roasting pan. Deglaze the pan with 2 cups
of beef broth.
Pour the wine, prune mixture over the beef. Bake in a 350
oven for 2 hours.
Add:
Dried apricots
2 or 3 sweet potatoes, peeled and cut into large pieces
1 or 2 white sweet potato, peeled and cut into large pieces
1/2 lb carrots peeled and cut into large pieces
Bake at least 2 - 3 more hours or until the meat falls apart.
Don't wait for Passover to do this again!
We had an impromptu party last night. My friends and I pooled
the ingredients from our refrigerator's and came up with
this.
Ingredients:
3 boneless chicken breasts, sliced crosswise
1/3 cups of oil, 75/25 canola/ olive mix, or more as needed
1-2 T. curry powder to taste
2 tsp. brown mustard seeds
1 tsp red pepper flakes
2 tsp. Thai Red Pepper Paste
1 can of Thai Coconut Milk 14 oz.
2 large cubes of Knorr Chicken stock dissolved in 4 c. of
water
1/2 cup of dried unsweetened coconut
salt to taste
1 medium onion, large dice
4 large buds of garlic, peeled and diced
fresh ginger, about 2 whole walnuts worth, peeled and diced
2 crowns of broccoli, cut into small flowers
1/2 lb asparagus, trimmed and cut into 2 inch lengths
3 potatoes, peeled and large dice
1/4 - 1/2 lb green beans trim and cut in half
1 red pepper, sliced and cut into large dice
1 jar of PURPLE CHEF MANGO CHUTNEY
Basmati Rice
Heat oil in a large stew pot. Add onion, garlic and ginger,
saute for a minute. Add curry powder, brown mustard seed
and red pepper flakes. Saute a minute until aromatic.
Add chicken pieces, saute and turn until browned and coated
. Add all of the vegetables and turn in the mixture.
Add the chicken stock and coconut milk. Stir the red curry
paste into the mixture. Add the coconut and cook for 15 minutes
until potatoes and chicken are soft. Season with salt. Add
more coconut if it needs to thicken and cook another few
minutes.
Serve over Basmati Rice and pass the PURPLE CHEF MANGO CHUTNEY
Ingredients:
1&1/4 cups flour
1/2 c. yellow cornmeal
2 tsp b. powder
1/4 tsp salt
1.5 sticks of butter, softened
3/4 c sugar
3 large eggs
finely grated zest of 1 orange
1 T. of fresh orange juice
1 tsp almond extract
1 c. milk
1/2 c. ground blanched almonds
1/4 - 1/2 c. toasted slivered almonds
Amaretto syrup : boil 1/2 c. sugar and 1/4 c. water until
sugar dissolves. Remove from heat. Add 1-2 T. Amaretto.
Stir together flour, cornmeal, baking powder, salt. Cream
sugar and butter till light and fluffy. Beat in eggs on at
a time. Add orange rind, juice and extract. Alternately add
flours and milk. Fold in ground almonds.
Turn in to a greased, floured 9 inch pan. Sprinkle with
slivered almonds. Bake at 350 for 30 minutes or until done.
Let sit for 10 minutes. Brush with Amaretto syrup. Not necessary
to use all of it. The syrup keeps in the refrigerator for
your next cake. Let cake cool completely. You can dust with
10x Confectioners Sugar for presentation.
1 package of tortilla shells
1 pound cheddar or Monterey Jack cheese
1 package fresh cilantro
1 jar Purple Chef™ Jalapeno & Tomato Marmalade or Fire Roasted Marmalava
Sour cream
Shredded chicken (optional)
Place tortilla shell on cutting board, spread with either kind of marmalade.
Add a layer of cheese and scatter fresh cilantro over the top.
If adding chicken, layer at this point.
Top with second shell. Repeat for all shells.
Grill in hot, dry frying pan. Turn when one side is browned and cheese
starts to melt. Brown on the other side.
Cut in 6-8 wedges.
Serve with dipping bowls of sour cream and extra marmalade.
Ingredients:
4 pork tenderloin
1 jar Purple Chef Apple Chutney
Brine:
9 cups water
2.5 tsp vanilla
1/2 cup sugar
1/2 cup salt
2 T. whole black peppercorns
Brine the tenderloin for 3.5 hours. Wipe dry. Bake in a
400 degree oven for 15 - 20 minutes. Remove and cover with
a thin layer of apple chutney. Return to oven for 10 minutes
for a pink interior.
Slice and serve with extra chutney on the top.
Recipe of the Month Archive
Curry Dip!
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