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Japanese Katsu Curry

Curry was introduced in Japan over a hundred years ago by the British during their colonial rule over India. The flavor of the curry changed slightly from its initial starting point, incorporating regional flavors and resulting in something quite unique.

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Halal Cajun/Creole Jambalaya!

Being born and raised in New Orleans, I had a few opportunities to enjoy Jambalaya (only a “few” since nearly all recipes require pork products). More recently, I learned Jambalaya may have roots in Muslim history, being related to the Spanish dish paella. Paella originates from the 10th century when rice was first cultivated by Muslim settlers in Spain. Jambalaya likely originates as an attempt to make paella by Spanish settlers in Louisiana, and because saffron – a key ingredient in paella – was not available, tomatoes were used as a substitute (you’ll note my recipe is heavy in tomatoes). The below recipe originally comes from our favorite financial blog – The Simple Dollar. I’ve made a few modifications over...

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Garlic Habanero “Umami” Kebabs

A month of prep time and several iterations of meat, fat and spice ratios led to this recipe. One of the distinguishing features of these kebabs is “umami,” a savory taste (often difficult to describe) traditionally emphasized in Japanese dishes. To get umami, I added MSG to the recipe. If you prefer, you can substitute other sources of umami like tomato paste and mushrooms for the MSG. Ingredients Ground Beef: 80/20 – 2 lbs Ground Beef: 90/10 – 1 lb Onions (finely chopped) – 2 Garlic (finely chopped) – 6 cloves Habaneros (finely chopped) – 3 Red Chilli powder – 1.5 teaspoons Paprika – 1.5 tablespoons Ground Coriander- 2 tablespoons 1/4 teaspoon – Powdered Cardamon seeds Pepper – 1 teaspoon Salt –...

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