No, although that sounds pretty good. These were much simpler. Only the dry harissa spice mix and butter.
2 Likes
I used the TJs seasoning last night, but had actually intended to use the actual adjika from Kachka that I have in the freezer - couldn’t find it!
The real thing is much more complex, savory, and flavorful than the TJs powder - which tastes like Indian pickle mix to me - so not a bad thing, just different. Main flavors of the powder are chilli and fenugreek.
1 Like
Last night was the cardamom-spiced chicken kebabs from our current COTM. They were supposed to be served with the green zhug from the book, and even though I had the zhug prepped and ready to go, I forgot to serve it. If you make these, don’t do that. The zhug would have really upped the flavor and been the perfect complement. Leftover pilaf (with dill and preserved lemon) on the side. And a salad, which was arugula, basil, mint, sungold tomatoes, grape tomatoes, and chickpeas roasted with harissa spice mix. The salad was dressed in just olive oil and the harissa spice mix (from Mourad). The spice mix has citric acid in it which was enough to make the salad tart without adding lemon or vinegar. This was a particularly delicious salad and kinda stole the show from the kebabs.
20 Likes
Good to know, ty
1 Like
@gcaggiano - can’t believe it took me so long to make one of these. Delish.
6 Likes
that looks delicious! what are you using in place of the chicken?
I’m using Daring chicken, in “original” flavor.
4 Likes
it looks so much like the real deal!
It does, and the texture is pretty close as well - kind of like thigh meat. It’s pretty neutral in flavor, and really absorbs a marinade well, so it’s working for these kebab type dishes where the marinade provides strong flavors.
4 Likes
Interesting! So it’s comparable to pre -cooked chicken meat?
Such a great idea! If you had to describe the difference in taste between pea and garbanzo falafel, what would you say it was?
2 Likes
I’d say pretty close, although the garbanzo is nuttier maybe, the pea a bit sweeter.
1 Like
I’m trying to catch up on meals. I think this was from Monday. There was also local store-bought clear clam chowder not pictured, which is my preference over the creamy glop that is endemic in Massachusetts (I am a native Rhode Islander, where clear chowder prevails).
Local kale slaw and olives from a local shop doctored up with lemon and garlic for starters.
Hake marinated in olive oil / garlic / lemon / dried oregano / S&P. Roasted along with baby bok choy, which got liberal lashings of chili crisp.
16 Likes
I think I’ll give it a try!
1 Like
Leftoverpalooza tonight. I had chili mac, DH had chili dogs, and the kiddo ate freshly-heated BBQ pork bun, Taiwanese scallion pancake, and sweet-soy zucchini. It’s really all just a prelude to dessert for him, though.
15 Likes
That fish looks soooo good.
1 Like
Dinner tonight. Cooler temps in Greater Boston call for roasting indoors! Local feta/local tomatoes/garlic/chickpeas/jalapeño/prodigious olive oil. Leftover hake atop of B’s portion. Ladeled over Sfoglini whole grain radiatore. Sides of a salad of romaine/tomato/kale slaw/my usual mustard vinaigrette and pretty good local COTC (not pictured).
17 Likes
I love that philosophy!
3 Likes
Patterned tonight’s dinner after this recipe, but while chatting via text with sister while combining the shrimp rub ingredients, I wasn’t paying attention and went a bit too salty. Even the sweetness of the peaches didn’t cut it. 
Didn’t do the green onions; used a small zucchini separately instead. And this is when I really miss having a grill.
Wine.
21 Likes
I don’t know why this didn’t work the first time except I have a 101° fever from Covid. My spouse took the boat out on Cape Cod bay over the high tide. He was hoping for striped bass but caught a bluefish, instead. We have been cooking it this way since the 1980’s. Sadly I had nausea and no hunger, but he enjoyed the meal…
22 Likes
