What’s your go-to order when you hit an Indian restaurant? For Bae and I, it always includes a vindaloo but we don’t have a strict allegiance to any particular type. Chicken, lamb, beef – bring it! But I have never in my life seen the likes of an Egg Vindaloo on an Indian restaurant’s menu. Perhaps, I have not been eating in the right places, because according to the Internet, egg vindaloo isn’t some new age vindaloo. It’s actually quite common in Goa, the homeland of vindaloo. And the second I knew of its existence, I knew I had to have it. Custardy egg yolks in a firey, vinegar-spiked sauce? There’s just nothing wrong with that. So, let’s dig into this Egg Vindaloo with Green Beans & Cumin-Scented Rice.
If you’re reading this from the United States, I’m sure I don’t have to tell you that American Thanksgiving was yesterday. Honestly, if you’re Canadian I probably don’t have to tell you that. Americana permeates our border rather aggressively. No shade! I like Elvis and bourbon as much as the next person. Anyway, since a large portion of my readers are North American based, I’m going to go out on a limb and assume y’all are reading this hungover and riddled with heartburn. So, with your delicate state in mind, I devised these Jade Noodle Bowls with Soy Braised Tofu and Green Coconut Sauce to rehabilitate you. They have vegetables, remember them? I promise they’re pretty good, maybe not pie good but pretty good.
Guys, I know I say this about all of my recipes but today’s Shrimp Bisque Risotto is so. damn. good! Like so good! I ate it for three straight days and I was sad when it was gone. That never happens to me because when it comes to food cravings, I have the attention span of a gnat. I took a huge risk making this risotto because I knew I’d be on the hook to eat the whole thing. Bae does not do seafood, so when it came to leftovers, it was either me or the compost. Needless to say, the compost did not see a grain of this Shrimp Bisque Risotto.
Okay, I’m pretty sure I’ve mentioned somewhere on this blog that I am no fan of turkey. I mean, I get that it’s large, grand and it feeds a crowd. But, my gosh, you have to do so much to it to make it edible. You’ve gotta brine it, stuff butter under its skin and baste the crap out of it. And, as I mentioned, turkeys are large. That means they are difficult to maneuver into and out of the brine to the oven an onwards to the table. And if you aren’t feeding a small army, you will be eating leftovers for the rest of time. So, with my anti-turkey stance firmly established, I would like to throw my weight behind these Pomegranate Lacquered Cornish Hens with Jeweled Saffron Rice. If you have a small family who’s interested in moist, flavorful poultry meat, these hens have got your back.