SmokinJohn
Babbling Farker
This would have been created last week, but there was a Red Flag warning here.
For my Asian BBQ entry, I chose a Pan-Asian route.
The dishes feature spices and/or ingredients normally associated with Asian cuisine.
One of the dishes comes from an area that is geographically in Africa, but whose people are actually Afro-Asiatic in ethnicity.
But.....all's fair in love and throwdowns, so here we go.
It looks like a lot of ingredients. And it is.
Aleppo peppers (Thank you again, Sako!), Grape tomatoes, tomato paste, red onion, persian cucmber, garlic, lemons, limes, lemon grass,
salt, pepper, red pepper, red onion, ginger, rice vinegar, bay leaves, turmeric, cumin, coriander, red wine vinegar, harissa, olive oil, heavy whipping cream, coconut peanut butter, greek yogurt, fish sauce, Soy sauce and brown sugar (not shown).
Now the proteins:
chicken breast and flank steak.
Some of the breasts were cut into cubes, some left intact, and the tenders separated.
The tenders got a dusting of SPOG, and got stashed in the cooler.
Next, I made a yogurt and Aleppo Pepper marinade.
A mixture of Aleppo Pepper, water, yogurt, lemons, garlic, salt, and tomato paste.
I tossed in the cubed chicken. I put this in a bag, and into the cooler.
Next up: Harissa chicken: The harissa had to be enhanced (doctored) with a bit of olive oil, some more tomato paste, and about a 1/4 teaspoon salt.
Put the remaining chicken breast in a plastic bag, and poured in the marinade. It joined the other chicken in the cooler.
Next up: Beef satay.
I cut the beef into strips against the grain.
The bowl has lime juice, garlic, ginger, lemongrass, fish sauce, soy sauce, and brown sugar.
I stirred it up, put it in a bag, added the beef, and you guessed it: into the cooler!
Last, but not least: Curried mystery protein.
What you see in front of you is my blend for curry. Stay tuned. The protein hasn't been prepped yet.
For my Asian BBQ entry, I chose a Pan-Asian route.
The dishes feature spices and/or ingredients normally associated with Asian cuisine.
One of the dishes comes from an area that is geographically in Africa, but whose people are actually Afro-Asiatic in ethnicity.
But.....all's fair in love and throwdowns, so here we go.
It looks like a lot of ingredients. And it is.
Aleppo peppers (Thank you again, Sako!), Grape tomatoes, tomato paste, red onion, persian cucmber, garlic, lemons, limes, lemon grass,
salt, pepper, red pepper, red onion, ginger, rice vinegar, bay leaves, turmeric, cumin, coriander, red wine vinegar, harissa, olive oil, heavy whipping cream, coconut peanut butter, greek yogurt, fish sauce, Soy sauce and brown sugar (not shown).
Now the proteins:
chicken breast and flank steak.
Some of the breasts were cut into cubes, some left intact, and the tenders separated.
The tenders got a dusting of SPOG, and got stashed in the cooler.
Next, I made a yogurt and Aleppo Pepper marinade.
A mixture of Aleppo Pepper, water, yogurt, lemons, garlic, salt, and tomato paste.
I tossed in the cubed chicken. I put this in a bag, and into the cooler.
Next up: Harissa chicken: The harissa had to be enhanced (doctored) with a bit of olive oil, some more tomato paste, and about a 1/4 teaspoon salt.
Put the remaining chicken breast in a plastic bag, and poured in the marinade. It joined the other chicken in the cooler.
Next up: Beef satay.
I cut the beef into strips against the grain.
The bowl has lime juice, garlic, ginger, lemongrass, fish sauce, soy sauce, and brown sugar.
I stirred it up, put it in a bag, added the beef, and you guessed it: into the cooler!
Last, but not least: Curried mystery protein.
What you see in front of you is my blend for curry. Stay tuned. The protein hasn't been prepped yet.
Last edited:
op2:
