Yummy spicy lunch from the Bop Bar Food Truck! I noticed they even have a Kalbi Rice Bowl - maybe next time...
Friday, November 11, 2016
Thursday, November 10, 2016
Hawaiian Island Poutine For Lunch...
Very tasty Hawaiian Island Poutine from Bruges Brothers Food Truck, containing teriyaki chicken, pineapple, caramelized onions, and crushed peanuts over their frites!
Saturday, November 5, 2016
Koresht Fessenjan - Persian Pomegranate Chicken
First try for Fessenjan cooked in the pressure cooker, with roasted orange cauliflower and Persian rice - it was very tasty!
Persian Koresht Fessenjan
2 red onions, chopped
6 cloves garlic, chopped
8 tbsp pomegranate molasses
2 cups shelled walnuts, toasted and ground
2 tsp cinnamon
3 tbsp sugar (or to taste)
8 chicken thighs
2 - 3 tbsp sugar
2 cups chicken stock
Canola oil for browning
Brown the thighs in a little canola oil in the Instant Pot's sautee function. Cook in batches if necessary, remove to a plate when done.
Sweat the onions in the remaining oil until softened.
Add chicken, molasses, cinnamon, ground toasted walnuts, chicken stock to the Instant Pot, clamp on the lid, and set for 30 minutes at high pressure.
After time is up, let pressure reduce naturally, then use the sautee function to thicken the sauce. Adjust flavors with additional salt and sugar.
Serve over Persian Rice, below.
Persian Rice
2 cups basmati rice
4 tbsp unsalted butter
Rinse rice under running water in a sieve until water runs clear.
Dump rice into pot, cover with 2" cold water, bring to a boil. Boil for ten minutes, drain the rice in the sieve.
Add butter to pot and melt, pour drained rice in. Wrap a towel around the lid to catch excess moisture, cover pot and let rice continue to steam for 20 - 30 minutes, or until fluffy.
Scrape off fluffy rice into serving bowl. Serve crispy browned rice (tadig) in chunks, separately.
Persian Koresht Fessenjan
2 red onions, chopped
6 cloves garlic, chopped
8 tbsp pomegranate molasses
2 cups shelled walnuts, toasted and ground
2 tsp cinnamon
3 tbsp sugar (or to taste)
8 chicken thighs
2 - 3 tbsp sugar
2 cups chicken stock
Canola oil for browning
Brown the thighs in a little canola oil in the Instant Pot's sautee function. Cook in batches if necessary, remove to a plate when done.
Sweat the onions in the remaining oil until softened.
Add chicken, molasses, cinnamon, ground toasted walnuts, chicken stock to the Instant Pot, clamp on the lid, and set for 30 minutes at high pressure.
After time is up, let pressure reduce naturally, then use the sautee function to thicken the sauce. Adjust flavors with additional salt and sugar.
Serve over Persian Rice, below.
Persian Rice
2 cups basmati rice
4 tbsp unsalted butter
Rinse rice under running water in a sieve until water runs clear.
Dump rice into pot, cover with 2" cold water, bring to a boil. Boil for ten minutes, drain the rice in the sieve.
Add butter to pot and melt, pour drained rice in. Wrap a towel around the lid to catch excess moisture, cover pot and let rice continue to steam for 20 - 30 minutes, or until fluffy.
Scrape off fluffy rice into serving bowl. Serve crispy browned rice (tadig) in chunks, separately.
Subscribe to:
Comments (Atom)