PING: All you Frozen Fest EggHeads

Mr. & Mrs Potatohead

Adam…That’s a BIG for sure! Round and Round I go !! At one point, after accosting the people with the beach towels, I was sure you guys had canceled and forgot to let me know…But hey, I did finely find the EggHeads after all!!
Actually my post is because I have a blanket question to all the Frozen Festers regarding “nuts”. Seems I came home with extra nuts :ermm: .
I thought about using this in the Subject line, but then thought NO! Seems we may already have a bad rep. with some still questioning if we ever did cook and eat anything.
Anyway, I discovered a small bag of spiced (roasted?) mixed nuts in my little kitchen box. These are REALLY good!
I have to assume that these were up and out before I went “Round & Round”. Sooo…Who made them, how…Where? What ever.
These are good and if I can replicate them, my daughter would be a very happy camper and I need all the happy campers I can get.

Grand Oeuf Vert

And after all the kissy kissy, huggy huggy, you stay away from my....
(I'm thinkin you got Little Steven's nuts)
See ya....you Tiny Dancer you.

Little Steven

Jerry,

They were toasted almonds and cashews in the butter chicken spice.

Steve

Misippi Egger

Steve,

Did you roast Potato Head's nuts on the Egg? :laugh: :laugh:

Recipe for the butter chicken spice??? Por Favor...

Little Steven

Clark,

This will get you close.

Steve

Ingredients:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
6 cloves
8-10 peppercorns
1" stick of cinnamon
2 bay leaves
8-10 almonds
Seeds from 3-4 pods of cardamom
1 cup fresh yoghurt (must not be sour)
3 tbsps vegetable/canola/sunflower cooking oil
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 can (400g or 14 oz) of tomato paste
1/2 litre chicken stock
2 tbsps kasuri methi (dried fenugreek leaves)
3 tbsps unmelted, soft butter
Salt to taste
Coriander leaves to garnish
Preparation:
Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
Cook till the chicken is tender and the gravy is reduced to half its original volume.
Melt the butter in another small pan and then pour it over the chicken.
Garnish with coriander leaves and serve with Naan and Kaali Daal.

Misippi Egger

I should have known it wouldn't be some short, simple recipe! :ohmy: :laugh: :laugh:

Thanks....

Little Steven

Clark,

You should be able to buy a premade sauce. That is how I decide what I like if I don't try it in a restaurant first. I didn't use any ground spices in this at all, toasted and ground all of them. Came out good!

Steve

WokOnMedium

Ummmm, yeah Clark let me know how that goes for you. :blink:

Little Steven

Staci,

And you told me you liked it :(

Steve

cookn biker

I really liked your nuts Steven! We all did, by the time you got to your 'garnish' they were half gone.
Thanks for the recipe.

WokOnMedium

Oh heavens....quietly chuckling right up until the Tiny Dancer crack....lost it.

WokOnMedium

Oh you know I did. Anytime Baby anytime :laugh: :laugh: :laugh: :laugh: ....speaking of nuts, you remember that question you asked? I'd like to ammend my answer to include situational circumstances that can change the overall quality.

If you put something bad into the Egg chances are it won't come out tasting good. Just sayin.

I meant that long list of stuff to put in...I'm bound to forget something!!!!!

Mr. & Mrs Potatohead

OK then…Little Steven...But I do have your nuts! Yes?
Somehow I got lost (So what the hell else is new...Right? Round and round we go!), but really now with this one, I just want to roast the nuts. Am I missing something here?
So, you roasted the nuts with the spice combo of the recipe? Right? With butter? NO chicken??
Sorry buddy, but I need more details then that to reproduce these REALLY fine nuts.
Hey, I’m not even drinking that rot-gut whiskey that Tim brought along and I’m still in a fog!
BTW, GOV, that WAS some really smoooooth stuff! Went down really well and went well with the Elk Steak marinade too!

Mr. & Mrs Potatohead

Staci:
I'm with you here girl. 100%!!!
I'm EZ, but I don't kiss and tell...But, Biker took of that whole thing, so some explanation was needed and I’m still maintaining “Opening Ceremony”.
Gotta’ love those Canucks! And welcome to the US!
They again got GOLD yesterday too! All the more reason!
BUT…The whole “Tiny Dancer” thing…I didn't even know my "tiny" was showing!