Hot Fries Chicken Over Rice. We adapted a classic New York style halal-cart food, kicking up the flavors with our Hot Fries Rub. (The below recipe is modified from Serious Eats)
Ingredients
Hot Fries Chicken - grilled and chopped. See recipe here. We recommend cooking the chicken tandoor-style in a Kamado grill.
For the rice:
2 tablespoons unsalted butter, plus an extra 2 tablespoons to mix into rice after cooking (optional)
1 teaspoon Hot Fries Rub
1.5 cups long-grain or Basmati rice
3 cups chicken or vegetable broth
0.5 teaspoon table salt (or more to taste)
0.5 teaspoon ground black pepper
For the white sauce:
0.5 cup mayonnaise
0.5 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon table salt
0.5 teaspoon ground black pepper
Other:
Chopped red onion
Diced roma tomatoes
Parsley, chopped (optional)
Pani Puri (or substitute chips), crushed (optional)
Directions:
To cook rice:
1.) Melt the butter over medium heat.
2.) Add Hot Fries Rub and cook until fragrant but not browned, about 1 minute.
3.) Add the rice and stir to coat.
4.) Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
5.) Add the chicken or vegetable broth. Add salt and pepper; adjust salt to taste. Raise the heat to high and bring to a boil.
6.) Cover, reduce to a simmer, and cook for 5-10 minutes without disturbing (timing may vary depending on type of pot uses). Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
7.) Add 2 tablespoons of butter to the rice and let it melt and mix in (optional).
For the white sauce:
1.) Mix all ingredients together.
Put it together:
1.) Lay down a layer of rice
2.) Add chicken to one side
3.) Add tomatoes and red onions to the other side
4.) Spread white sauce over the top
]]>Texas Tandoori Chicken Over Rice. We adapted a classic New York style halal-cart food, kicking up the flavors with our Texas Tandoori Rub and our Hot Fries Rub. (The below recipe is modified from Serious Eats)
Ingredients
Texas Tandoori Chicken - grilled and chopped. See recipe here. We recommend cooking the chicken tandoor-style in a Kamado grill.
For the rice:
2 tablespoons unsalted butter, plus an extra 2 tablespoons to mix into rice after cooking (optional)
1 teaspoon Hot Fries Rub
1.5 cups long-grain or Basmati rice
3 cups chicken or vegetable broth
0.5 teaspoon table salt (or more to taste)
0.5 teaspoon ground black pepper
For the white sauce:
0.5 cup mayonnaise
0.5 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon table salt
0.5 teaspoon ground black pepper
Other:
Chopped red onion
Diced roma tomatoes
Parsley, chopped (optional)
Pani Puri (or substitute chips), crushed (optional)
Directions:
To cook rice:
1.) Melt the butter over medium heat.
2.) Add Hot Fries Rub and cook until fragrant but not browned, about 1 minute.
3.) Add the rice and stir to coat.
4.) Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
5.) Add the chicken or vegetable broth. Add salt and pepper; adjust salt to taste. Raise the heat to high and bring to a boil.
6.) Cover, reduce to a simmer, and cook for 5-10 minutes without disturbing (timing may vary depending on type of pot uses). Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
7.) Add 2 tablespoons of butter to the rice and let it melt and mix in (optional).
For the white sauce:
1.) Mix all ingredients together.
Put it together:
1.) Lay down a layer of rice
2.) Add chicken to one side
3.) Add tomatoes and red onions to the other side
4.) Spread white sauce
5.) (optional) garnish with parsley and crushed pani puri (or chips)
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Hot Fries Rub adds incredible flavor to salmon. This recipe is easy, quick, and can be made in an oven, air fryer, toaster oven, or grill/smoker (with indirect heat).
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A quick, easy recipe to get maximal flavor in ground meat.
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Check out his amazing video on making a rack of lamb with our SPGc rub:
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Marinade
Dredge
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We won the 2019 Dallas Eggfest with this recipe, using it to make 40 lbs of chicken tenders for 500 guests.
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Adding a glaze to your grilled/BBQ (or even oven-cooked) chicken creates a whole new layer of flavor. Impress your taste buds (and your family/guests) with the below recipe. Credit @thefullmontes_grilled (follow him on Instagram) for teaching us.
Ingredients:
Chicken
Cherry-BBQ Glaze:
Directions:
1.) Coat or spray the whole chicken with oil, then season liberally with Mandi rub.
2.) Cook in grill/smoker at 375 degrees F with indirect heat.
3.) Prepare the Cherry-BBQ glaze. In a pot on the stove, whisk together BBQ sauce, honey, cherry preserves, and Mandi rub. Warm gently.
4.) When the internal temperature of the chicken is around 145 degrees F, pour the warmed glaze on top of the chicken. Use a brush to spread out the glaze and "paint" the chicken all over
5.) Continue cooking until the internal temperature of the chicken reaches 165 degrees F
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Our Mandi rub is ideal for "low-and-slow" cooking as done originally in Yemen where meat (seasoned with Mandi) was cooked for hours in underground pits.
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Editor’s note: this recipe comes directly from Indonesia from halal pit master Yofa Yuandira Saefullah. Sundanese cuisine comes from the the Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia – characterized by freshness.
The side dishes can be Tempe Mendoan (Tempeh), Sambel Goang, Ikan Asin (Salted Fish), Tofu. It’s better if served hot. You can also add crackers or somethin’.
This is typical of Sundanese Food, with an aromatic rice flavor. Most people like this dish because it’s simple and delicious.
]]>After smoking every meat I could practically get my hands on I became curious as to how something sweet would taste with a smoked flavor. Some of my friends had baked pies and crumbles on a smoker and those turned out very well.
I had been fascinated with making jams and loved how easy the process was. In addition, there was the ability to control exactly what goes into them. I made a few varieties in 2019 including strawberry, mango, and guava. None required any additional pectin (a common thickening agent), instead relying on the natural pectin within the fruit and lemon juice to aid as a thickening agent.
I decided to cold smoke the sugar for this recipe. A cold smoker is an amazing product that can add a smokey flavor to anything without adding heat. Once lit, it puts out smoke for up to 12 hours! Read on to find out if the smoke added anything to the final product.
I smoked the sugar for about 3 hours until the sugar had slighted changed color.
It is important to smoke the sugar at outside temps below 70 degrees or it could melt.
Once the sugar is smoked, the normal jam making process can start.
Wash and chop the strawberries and kiwis.
Blend them and combine the juice of one lemon.
Then mix in the smoked sugar.
Heat the mixture in a non-reactive pan (stainless is ideal).
Add in mint and cook, stirring frequently to avoid sticking.
Get the temperature of the mixture to 215-220 degrees (this will take 30-40 minutes).
Remove mint
Once the foam disappears to reveal that familiar jamminess quality, it is done.Curry was introduced in Japan over 100 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. This, to me, is what makes it special.
To get this recipe right, I watched a ton of YouTube videos – ranging from the most popular (like Gordon Ramsey) to some videos with only a handful of views. I took their best parts and created a very simple recipe for this fine example of Japanese comfort food.
For Curry
For Katsu
For Garnish
Method for Curry
Method for Katsu
Method for Garnish
Method for Assembly
Despite being born and raised in New Orleans, I had only few opportunities to enjoy Jambalaya since nearly all recipes require pork products. So I had to learn how to make it myself.
Interestingly, Jambalaya may have roots in Muslim history, assuming Jambalya is related to the Spanish dish paella. Paella originates from the 10th century when rice was first cultivated by Muslim settlers in Spain. When Spanish settlers arrived in Louisiana/New Orleans, they modified the Paella recipe to what we now know as Jambalaya.
Jambalaya likely originates as an attempt to make paella by these Spanish settlers in Louisiana, and because saffron – a key ingredient in paella – was not available, tomatoes were used as a substitute (you’ll note the below 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 the years, combining flavors and techniques from both cajun/creole influences as well as some influence from the Muslim world.
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.
Light charcoal. Once it gets hot and ashy, apply skewered meat for approximately 4 mins per side until well browned.
]]>Cook according to package instructions, I used fresh noodles found in the refrigerated sections of most Asian grocery stores. These were cooked in boiling water for 7 mins.
I chose Steak and reverse seared it, please follow recipe listed here. But you can use a wide variety of your favorite meats from ground beef, sliced leg of lamb to grilled/smoked chicken.
To me this is the most satisfying part. Until this point, you have been working on everything as singular components. Now your dish will take shape and become an instant hit!
Ingredients
73/27 ground beef from Restaurant Depot
Spiceology Honey Habanero rub
Spiceology Garlic Chipotle rub
The Garlic Farm Garlic Sea Salt with Chilli grinder
The process is simple, but there are a few steps to discuss: Skewer, season, grill, finish and serve.
Skewer
A big challenge of ground beef kababs is keeping the meat from falling off the skewer. There are many established tips such as adding binders like bread crumbs, eggs or diced onions. I utilized two simple facts to keep the kababs skewered – temperature and size.
Keep the ground meat refrigerated until you are ready to shape and skewer your kababs and work with a small quantity. At the competition, I kept my meat in a cooler full of ice and only pulled out enough to make a few skewers at a time.
Each kabab was small, about 2 ounces and less than 3 inches long. On miniature bamboo skewers, they were light enough to stay on without problems. Bigger and heavier kababs are more likely to fall apart and fall off.
Season
I did not pre-season or marinate the meat. Once skewered, I covered heavily and liberally with a 50/50 mix of Spiceology’s Honey Habanero Rub and Chipotle Garlic Rub.
If you are using multiple pre-made rubs, mix them in a bowl ahead of time. Layering two rubs independently on the meat doesn’t seem to have the same effect or flavor.
I think for smaller kababs seasoning externally works just as well as mixing in ingredients and spices into the meat, with significantly less effort. Pick your favorite rubs for this step; it’s easy to experiment. This is a crucial step in your flavor bomb.
Grill
Grill over direct flames on the Green Egg. I did close the lid initially, once kababs were placed. This allowed the kababs to cook, set, and, importantly, helped them adhere to the skewers. It takes about 6-7 minutes per side. Near the end, open the dome and let the flames flare up to get a little extra char on the surface. A can of olive oil spray can help with this too, but try not to make a real bomb here!
Finish
Instead of salting early, I opted for a finishing salt. A finishing salt is applied after cooking, just before serving. It allows one layer of flavor to stand out initially, while the seasonings build up as you chew. This changing flavor profile is what gives you the taste explosion of the Kababombs.
I used the Garlic Sea Salt with Chilli by The Garlic Farm, which was ground onto the kabab just before serving. This is a hard find in the US, but the ingredient list is simple if you want to improvise. I often use Falk Salt crystal flakes for finishing as well.
Serve
It’s worth mentioning: serve hot! Remember, fat renders at about 120-130 degrees, and that’s when it will be the juiciest. People asked how I “glazed” the kababs, but it was really the rendered fat. If you wait and the kabab cools down too much, the fat will start to solidify again. This will change the texture and taste, especially with a high fat content. Small sized servings are easy to eat whole and hot, so the juices burst with each bite. Now you, too, can create and enjoy the full experience of the Kababomb!
]]>Spice-rubbed Roasted Corn (Masala Bhutta)
See the video at bottom of page. It should help clarify the technique used here.
Commonly eaten as street food in India and Pakistan, this “masala bhutta” recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices.
Credit goes my friend Ferhan who introduced me to this when we bought roasted corn from a street vendor at Seattle’s Pike Place. We got some bewildered looks when he asked to add only lemon juice and chilli powder (while everyone else was getting cheese, sour cream, and butter). Ferhan’s topping choices were much healthier and still delicious!
Masala Bhutta Recipe.
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