GUA BAO!!!!

I'm obsessed with a food truck called THE CHAIRMAN.   Imagine a taco, but made from the fluffy dough of a Chinese steamed bun, filled with deliciousness that includes spicy chicken with sesame puree and pretty pickled carrots, pork belly with radishes, and braised pork with pickled mustard seeds.   It's pretty insane.  And it's like nothing I have ever tasted in my life, ever.  You know how some asian dishes just feel really heavy ? (generally not anything Vietnamese...but you know what I mean), this just oozes freshness and flavor insanity in one bite.

Anyway, this past Sunday was "the big game Sunday" (since we aren't allowed to say the SB word without infringing upon NFL trademarks).   The weather in the Bay area has been incredibly warm and sunny, so I wanted to keep it light.   I wanted to do something different than the usual, chili and chicken wings, that would be a surprise for our guests, and healthy, delicious, and fresh.   See where I am going with this?

And so it goes the invention of the Asian inspired taco bar.   How many "big game Sunday" events have you been to that have smorgasbord of the following available for your eating pleasure ?   In the photos you will see these delicious buns made with steamed sliced chicken breast and marinated pork tenderloin, but trust me, the short rib and shrimp versions are equally insane.  I may try this with duck confit next time. Because I can.....(and Costco now sells Duck Confit0.  

If only my parents were alive to hear that... "Mom, Dad, Costco now sells duck Confit!"  They would love it and call me ridiculous at the same time.  Then they would say they have to hang up, and head to Costco to buy duck Confit.

Anyway, have fun with this, use whatever ingredients you like.  Enjoy!

-pickled daikon

-pickled carrot

-julienned cucumber

-fresh chopped mint

-fresh chopped cilantro

-chopped green onion

-lime wedges

-braised short rib

-lemongrass steamed chicken

-mango ginger broiled shrimp

-wasabi aioli

-miso tahini sauce

-shiracha thai sweet chili aioli

-Asian slaw

-steamed bun shells  (available at most Asian markets)



This preparation of this meal is best explained in PHASES.

PHASE 1: PICKLING

PHASE 2: PROTEINS

PHASE 3:  SAUCES

PHASE 4: SIDES/EMBELLISHMENTS (aka accompaniments)

PHASE 5: BUNS

PHASE 1: PICKLING

Let's start with the pickling.  I'd do this a couple of days ahead of time.  The recipe for the carrots and the daikon are very similar, except for the vinegar.  PS....feel free to add other things to your brine, like, for example, peppercorns, mustard seeds, lemongrass stalks, lemon, jalapeno...whatever you like.

PICKLED DAIKON

-2 large daikon radishes, peeled and thinly sliced in rounds (use a mandolin if you have one)

-1 tbsp. kosher salt

-1 cup rice vinegar

-1 cup water

-1 cup sugar

-1 tsp tumeric (optional)

Place sliced daikon and salt in a colander over a bowl or in the sink.   Knead salt in to daikon, for about 3 minutes.  Daikon should be softer and total daikon volume should be reduced by a bit. Squeeze as much liquid as you can.    Rinse thoroughly with cold water several times, and drain, squeezing out as much liquid as you can, again.    You want the daikon as dry as possible before immersing it in to the pickling liquid, so you can even lay the slices on a couple of layers of paper towels, roll them up, and dry them.

In the meantime, make your pickling liquid.   Bring vinegar, water, sugar, and turmeric (still optional), to a boil. Reduce heat and stir until sugar dissolves.   Remove from heat and allow to cool to room temperature.

While that is happening, sterilize a couple of mason jars, three small or one large.   By sterilizing, I just boil them and put them on a clean towel.

Finally, add the daikon to the jar, pack them in tight, cover with pickling liquid, and refrigerate, giving it at least a day to cure.  

PICKLED CARROTS

-3 large carrots, peeled and julienned in to matchstick strips

-2 tbsp. kosher salt

-2 tbsp. sugar

-1 cup distilled white vinegar

-1 cup water

-1/2 cup sugar

Place carrots, 2 tbsp. sugar and salt in a colander over a bowl or in the sink.   Knead salt and sugar in to carrots, for about 3 minutes.  Carrots should be softer and total carrot volume should be reduced by a bit. Squeeze as much liquid as you can.    Rinse thoroughly with cold water several times, and drain, squeezing out as much liquid as you can, again.    You want the carrots as dry as possible before immersing them in to the pickling liquid, so you can even lay the slices on a couple of layers of paper towels, roll them up, and dry them.

In the meantime, make your pickling liquid.   Bring vinegar, water, sugar to a boil. Reduce heat and stir until sugar dissolves.   Remove from heat and allow to cool to room temperature.

While that is happening, sterilize a couple of mason jars, three small or one large.   By sterilizing, I just boil them and put them on a clean towel.

Finally, add the carrots to the jar, pack them in tight, cover with pickling liquid, and refrigerate, giving it at least a day to cure. 

PHASE 2: PROTEINS

You really could do anything here, make tofu if you want a vegetarian option, maybe buy some already confited duck and shred it.  Pork tenderloin would also be wonderful.   For my first attempt at this feast I chose to make short ribs, chicken breast, and shrimp.   

BRAISED SHORT RIBS

This is very similar to my other braised short rib recipe, however, there are some variances in the ingredients and it has fewer steps since you are not making the reduction.

As usual, I didn't really measure, so just proportion based on your flavor preferences.

-at least four large boneless short ribs (I bought a large pack at Costco and made them all, they keep well)
-heavy pot 5-8 qt (preferably cast iron, avoid nonstick)
-slow cooker or heavy pot with lid (I used slow cooker)
-regular olive oil (not extra virgin)
-salt
-pepper
-onion (minced)
 -garlic cloves (finely minced)
-shallots (sliced thin)
-carrots (finely chopped)
-celery (finely chopped)
-low sodium soy sauce
-a little rice wine vinegar
 -bottle white wine
-1/2 bottle red wine
 -honey
-brown sugar
-cumin
-coriander
-cilantro
-parsley
-low sodium chicken stock
-peel of 1/4 lemon
-peel of 1/4 lime

 Steps:
1) Salt and pepper short ribs
2) Heat olive oil in pan
3) Brown short ribs on all sides (this takes a while and they should have a crust on them). Remove from pan after browning and place in your slow cooker or heavy pot, covered, as some blood will come out, and you want to retain as much moisture as possible.
4) Saute shallots, add garlic, carrots, and celery in same pan with drippings.
5) Add wine to pan, allow some of the alcohol to cook out.
6) Add a few shakes of low sodium soy sauce (if you can't handle the gluten use dr.braggs amino acids instead)
7) Add cup chicken stock
8) Add 1/2 cup raw honey and two tbsp brown sugar
9) Liquids should be reducing, add a tsp of thyme, 1/8tsp cumin, and a fist full of parsley.
10) Dump all of the contents of the pan in to the slow cooker/pot over the ribs. If it is not fully covered, add more chicken stock.
11) Add lemon and lime peel.
12) Set slow cooker to six hours on low.
13) After the six hours, set to two hours on high. Test for doneness, should be falling off fork.
14) Heat pan coated with olive oil.
15) Remove the cooked short ribs from the liquid and transfer to pan to create final crust (basically repeating the first step). Remove from pan, Wrap up in foil and set aside.

BROILED GINGER MANGO SHRIMP

-1-2 lbs. large shrimp, deveined, tails on.

-mango nectar

-garlic (finely chopped)

-ginger (grated or in jar)

-low sodium soy sauce

-honey

-ground pepper

-rice wine vinegar

1) Combine all ingredients except shrimp.  

2) Add shrimp. 

3) Marinate refrigerated for 24 hours.  

4) Turn on top broiler 

5) cover baking sheet with foil.

6) Remove shrimp from marinade and place in single layer on baking sheet.

7) Spray shrimp with olive oil spray.

8) Broil until shrimp begin to brown.  Pull pan out of oven, flip shrimp over with tongs, broil until second side begins to brown.  Remove from oven.

9) Remove tails.

STEAMED LEMONGRASS CHICKEN

-chicken breasts, cleaned and sliced in to thin slices (horizontally)

-lemongrass stalk

-garlic cloves (whole without skin)

-pepper corns

-chicken stock

-water

1) Place all ingredients except chicken breasts in bottom of steamer, bring to low boil.

2) Place top of steamer on top of bottom of steamer.

3) Spray top of steamer base with olive oil.

4) Add chicken slices in single layer.

5) Cover.  

6) Steam for 4-5 minutes per side, or until cooked.

7) Remove from steamer. Be careful, you don't want to end up with a steam burn.  That sucks.

PHASE 3: SAUCES

It all starts with a basic homemade mayonnaise.  

-2 whole eggs and 2 egg yolks

-juice of 1/2 lemon

-some salt

-a little Dijon

-grape seed oil

-olive oil

1) Place eggs and yolks in Cuisinart.  

2) Add lemon, salt, and Dijon.

3) Start the Cuisinart. 

4) Stream in combination of grape seed oil and olive oil to desired consistency.

Wasn't that easy?

Now that you have done that, you can move on to all sorts of wonderful combinations which I suggest serving in those plastic condiment squeeze bottles.  Seriously, next time I am going to play with some more options, like, I don't know, ginger lemongrass?  green onion ponzu ? The possibilities are ENDLESS!!!!!   Here were mine for today:

Wasabi Aioli

-wasabi paste

-homemade mayonnaise as prepared above

1) Blend wasabi paste in to aioli. 

2) Done.

Shiracha Thai Chili Aioli

-shiracha

-sweet thai chili sauce

-homemade mayonnaise as prepared above

1) Blend shiracha and sweet thai chili in to aioli.

2) Done

Miso Tahini Sauce

-brown rice miso paste

-tahini

-sesame oil

-one garlic clove, minced

-plain greek yogurt

-low sodium soy sauce

-fresh lime juice from 1/2 lime

-homemade mayonnaise as prepared above

1) Blend a small amount of miso paste and tahini.

2) Add a small amount of aioli.

3) Transfer to blender.

4) Add greek yogurt

5) add sesame oil, garlic, and soy sauce.

6) add lime

7) Blend.  

8) Done.  Unless you want to add more of something from that list to taste. 

PHASE 4:  EMBELLISHMENTS

When you put together your taco bar, you need to have some fun things to sprinkle on top in addition to your pickled carrots and daikon.   This can include:

-chopped mint

-chopped cilantro

-chopped green onion

-sliced pickled garlic.

-lime wedges

-julienned cucumber

-tiny slices of hot red jalapeno or thai chili pepper

-crushed fried wonton skins

Arrange all of this in serving bowls.  Looks really pretty!  

Additionally, I like to make an Asian slaw to serve as a side or you can use as a topping for the buns.    I typically add just the tiniest bit of sugar to this, but you don't want it too sweet or it will overwhelm the carrots and daikon.  I've included the recipe below:

ASIAN SLAW
-head of cabbage, finely chopped or shredded

-rice wine vinegar

-soy sauce

-yellow mustard seeds

-sesame oil

1) Place cabbage in bowl.

2)   Mix together all remaining ingredients.

3)  Pour remaining ingredients over cabbage.

4)  Done.

PHASE 5:  STEAMED BUN SHELLS

Go to the local Asian market and buy the shells, they are in the freezer with all the filled buns (bao's).

1) Take your steamer and add water to the bottom, bring to low boil.

2) Arrange shells in top layer of steamer.  Cover.

3) Let steam for 5-10 minutes until warm and soft.

4) Remove carefully.

Now that you have done all of that, grab a plate, build some taco buns, and prepare to be delighted!!!

PS....it was freezing outside and it poured rain on "big game Sunday"......

MY PAELLA

Okay, so last night I made paella for the first time (I wrote this in December 2009).  My mom used to make paella on occasion, and while I enjoyed it, I always felt it was a little bland.  Hence, time for, as we say in the corporate world, a "redeployment" of ingredients.  My goal was to make it a wee bit more flavorful and a lot bit healthier (grammar fail).   I completely overestimated what I needed to feed ten people, and my paella pan was a little too big for my oven, forcing me to get creative, much like Bruce Willis and Samuel L. Jackson in Die Hard 3 when evil Jeremy Irons, aka Hans Gruber's brother, sent them on a wild goose chase of seemingly impossible riddles.  But I digress. Rather than cook the paella in the oven, I cooked the items separately and assemble in the paella pan (which should be heated before the paella is put in the paella pan, or put in the oven (sans the seafood), to stay warm.  Even if I did want to cook the paella in the oven, there was no chance since my pan is too big! So here it is....I have edited it to served 4-6 generously

2 links of spanish chorizo, six links sliced and two cut in to small chunks.

1 chicken thigh, bones removed. cut in to pieces

1 chicken breast boneless, skinless chicken breasts (four halves)

garbanzo bean flour

garlic powder

salt

pepper

smoked paprika

1/4 pound mussels

1.4 pound small clams

1/4 pound shrimp, peeled, deveined, tail left on

1/2 can diced tomatoes, drained,chopped in to finer dice, and drained again

1/2 cup small green peas

1/2 diced red pepper

1 cup of brown rice

1 onion, chopped

6 cloves garlic, chopped

1/4 tsp. saffron

1/2 cup white wine

1 1/2 cups chicken stock

olive oil

chopped parsley

1. Measure wine, add saffron threads and chopped garlic to wine. Set aside.

2. In heavy cast iron pot or dutch oven (like Le Creuset), coat with a small amount of olive oil.

3. Add chorizo to cook and render off some of the fat, remove from pot

4. Add chicken thighs, brown, remove from pot. Place chicken thighs in oven safe pan and cook at 350 degrees for 30 minutes. set aside with chorizo.

5. Remove all but two tbsp of the oil/fat in pot.

6. add onions and cook until translucent.

7. add rice. Stir to coat.

8. add wine mixture to rice, bring to boil.

9. add chicken stock to rice, bring to boil.

10. reduce heat to lowest setting and cook for approximately 50 minutes, covered.

11. mix garbanzo bean flour with salt, pepper, and garlic powder.

12. Cut chicken breast in to chunks, dredge in flour mixture.

13. Saute chicken breast chunks in olive oil coated pan over medium high until cooked. After they are cooked, hit it with a little white wine and reduce. Set aside.

All of the above can be done early in the day. 30 minutes before serving. Steam clams and mussels in a mixture of white wine, garlic, and water, until open. set aside. Saute shrimp in pan.  Add all of this to your paella.   Make sure to check if any of your guests are allergic to seafood, which I of course didn't, and if they are, have a steak on hand for them, unless of course you learn they are vegetarians, in which case, you better high tail it out for some vegetable stock and arborio rice and make them some sort of kick ass risotto.  Unless of course, they are vegan, in which case, you need to jump in your vegan approved vehicle and grab the ingredients for ratatouille....and maybe some sweet potato fries......it's not that I don't love the vegans, I do, but cooking for them when you are generally free from restrictions in your kitchen can prove to be difficult on short notice.

ROAST CHICKEN

So I had planned to roast a chicken on the grill for Memorial Day, but, it's a nasty grey cool day here in San Mateo, so we move on to plan b: the oven, which, on a nasty grey cool day, works just as well both for cooking the chicken and for warming up the Eichler.     I don't often roast chickens, but when I do, I drink Dos Equis-no wait, someone else wrote that.   

I don't often roast chickens, but when I do, I try to mix it up a little bit.   This time, I decide to marinate the chicken rather than brine it.   I marinated for exactly 22 hours and 4 minutes, although I would round up to 24.    The marinade went something like this, although to be honest I did not measure:

A few cups of fresh squeezed orange juice
1/2 cup honey
1/4 cup light soy sauce
1 tbsp ponzu
1/4 cup inexpensive balsamic vinegar
1/4 cup rice wine vinegar
A few pours of grade b maple syrup
6 sprigs of fresh rosemary
some plain pomegranate juice
 6 cloves crushed garlic 
black pepper

I actually think there was other stuff but I don't remember what it was.  The point is, you can use whatever you like/have on hand.    I use the soy sauce in lieu of using plain salt.  It doesn't give the chicken an asian flavor, but you could easily go that direction by using lemongrass and ginger instead of rosemary and maple, and swap out the balsamic for more rice wine vinegar.

In the meantime, clean and pat dry a high quality roasting chicken, whatever size you like.  I put the chicken in a gigantic zip lock and add all the marinade ingredients.  Refrigerate overnight.

Remove the chicken from the marinade, pat chicken dry and make sure to wipe out inside of cavity with a dry paper towel. 

I like to roast the chicken in a 9 x 13 pan.  First, heat your oven to 425 (ish).   In the pan spray some olive oil spray or add a little olive oil.   Then add the following:

-lots of celery stalks
-lots of shallots
-an apple or two cut up in to large chunks
-a potato or two, or three, also cut in to large chunks

 I then place the chicken on top of the items above in the pan, tuck the wings under, and stuff the chicken with the following items.  Again, use whatever you like or have, of course that works together.

-1 shallot
-10 cloves of garlic, skin on
-large piece of apple
-a fistful of parsley
-a fistful of tarragon (I would also use fresh thyme if I had any, and you can add more fresh rosemary, but i didn't)
-a large chunk of an orange with skin on.

Now tie it up with string, brush it with some olive oil and melted butter (again, you could add all sorts of fun stuff here like a pumice of herbs under the skin)  and you are good to go!

Roast at 425 for approximately 20 minutes.  Lower heat to 350 and tent the chicken (with aluminum foil-two pieces, attached lengthwise, and made in to a tent-you can google this, it's a piece of cake).

Depending on the weight of your chicken, 15-20 minutes per pound is about right, but the best thing to do is check on it.  If it's 4 lbs, check it after 50 minutes.  If the juice between the top of the leg and the breast runs clear, it's done.     Below you can link to the USDA website which tells you a cooked chicken is cooked when the thermometer reads 165 degrees.

Is it done yet ?

This chicken really doesn't need any sort of gravy, it is good on it's own.  If I were going to do anything I would take some of the juices from the pan, make a quick roux with some flour and butter, add the pan juices, some chopped parsley, and salt and pepper.  Serve with steamed spinach or a green salad and all those delicious potatoes and shallots from the pan.   

Let me say one other thing about this whole chicken thing, I felt like a proud French woman from Nice or Cannes or somewhere fabulous, but without the fantastic outfit and not-fat french woman stunning looks.

GREEK SALAD REPURPOSED IN TO GAZPACHO

It's Memorial Day weekend, and I had all sorts of ambitions around different things I wanted to create.    As usual, the plans change.    I did manage to poach an egg in the microwave, something I have never done, and let me tell you, it's AMAZING!  Takes one minute,use the plate that you used to cover the egg to eat the egg (and a piece of sprouted grain toast), and you are done.  Suddenly Monday-Sunday breakfast may take on more than just plain oatmeal and a few blueberries.

Bon Appetit's instructions to poach an Egg in the microwave

Anyway, my big idea was to marinate a roasting chicken and barbeque it over indirect heat on a charcoal grill.   The problem is I started marinating said chicken at 4pm on Sunday.   More on that later, when I actually roast the chicken today.   

We decided to create a little of this, little of that based on what we had in the fridge.   We ended up with some smoked chilean sea bass from Whole Foods (really yummy), some smoked shrimp from the local seafood market (even yummier), a sort of salad of chorizo, chunks of baked potato, apples, parsley and a grainy mustard viniagrette, and some hummus.

My final contribution was a take on a greek salad with chunks of heirloom tomato, cucumber, flash pickled sweet onion, yellow, red, and orange peppers, feta, a few castelvetrano olives, garlic, aged red wine vinegar, lemon, olive oil, fresh dill, and pepper.  This was really tasty, but we weren't super hungry given there was so much food, so it ended up in the fridge overnight.       

This morning, I poured all of it in the Blendtec on the soup setting for two cycles, and BOOM!, a new gazpacho is born.   While the ingredients are similar to my other gazpacho recipe, it's a very different flavor profile with the feta and the castelvetrano olives.   I actually think it might be better.   I might go a little lighter on the vinegar next time if I were just making a gazpacho, but otherwise, it's quite perfect.   I like the idea of letting the ingredients rest together overnight, it seemed to add something to all the flavors as a whole.   

The soup has a beautiful rich tangerine color and a very smooth texture (you have to have a good blender or it just isn't the same).   In the future I would make an oregano dusted sourdough crouton to enjoy with the gazpacho, and I would not forget to photograph this as a salad and a soup!

Not being one of those people who does a lot of repurposing with leftovers, this was a pleasant surprise that I would like to begin to build upon. 


GREEK SALAD (and/or Gazpacho)

- 3-4 large high quality Tomatoes (no need to seed if you have a blendtec or vitamix, just core)
-6 mini red/yellow/orange peppers (I prefer the mini sweet peppers.  core and seed)
-1 seedless cucumber, peeled
-1/2 sweet onion
-1 clove garlic, finely chopped
-1/4 cup high quality feta (if you can get the marinated danish feta or french feta, these are the best options, they are a little lower in sodium than the athenos), cubed.
-10 castelvetrano olives, pitted and sliced vertically
-handful of dill, chopped.
-juice of half a lemon
-3 tbsp aged red wine vinegar
-good drizzles of olive oil
-fresh ground black pepper


Roughly chop the tomatoes, peppers, and cucumber and place in bowl.     

To pickle the onion, bring two cups of water to a boil with 3 tbsp sugar, 1/2 tsp salt, and 1/2 cup white vinegar.  Reduce to simmer.  Add chopped onion for 30-45 seconds.  Immediately drain and place in bowl of ice water.  Drain again, pat dry, add to salad.

Add feta, olives, lemon, vinegar, olive oil, pepper, and finish with dill.

Serve as salad or blend to gazpacho....OR BOTH.  

Repurposing has kind of been my word of the summer.  I need to repurpose many things in my life, but that is a different blog.   


 




 

Liquid Olives

File under:   Most ridiculously wonderful thing I have eaten ever......and I will learn to make these, just as soon as I can get over the fear of working with chemicals that could a) cause me to lose digits, or b) blow up the house........these are the El Bulli liquid olives, except I have never eaten at El Bulli (something I will regret forever now that it is closed).   I had these at Jaleo at the Cosmopolitan in Las Vegas.   And I will have them again, someday....

A NEW WHITE BEAN SOUP

Now that we are up in Northern California, it's a little bit more grey (well, a lot bit more grey), and a little bit colder than the San Diego area.    I find myself making us soup more often, which is not necessarily a bad thing.   This soup is in progress as I type....enjoy...

-2 oz diced pancetta
-olive oil to coat pan
-2 leeks, cleaned and sliced
-1 large shallot, chopped
-1 clove of garlic, smashed
-a little white wine
-2 cans drained and rinsed organic white beans (or the equivalent dried and reconstituted)
-a few sprigs of parsley
-a little thyme
-a hunk of parmesan rind about the size of a school eraser (those pink rectangular ones)
-a chunk of very lean smoked bacon (Nueske's is the best), about the size of two erasers)
-a hint of orange rind
-3-4 cups chicken stock
-salt
-pepper
-touch of cayenne

Coat your soup pot with olive oil.  Add pancetta and cook over medium heat.  Add shallots, garlic, and leeks.   Stir until translucent, and add a little white wine.    Add beans, stir.   Add chicken stock, parm, bacon, orange rind, salt, pepper, cayenne, parsley.    Let simmer.   You can eat this way or run through your blender (which is delicious).  The thing is, it has to be a good blender, like the Blendtec.   Speaking of which, those Blendtec people should pony up some sponsorship dollars for how much endorsing I do of their products, constantly trying to persuade friends and strangers who are about to buy a Vitamix to buy a Blendtec instead.     When serving, top with a little artichoke lemon pesto, or a swirl of creme fraiche mixed blended with red pepper pesto or romesco sauce. Some of my wiseass Facebook friends commented that it looked like I cut my finger and bled in to the soup in the final photo.  Whatever, it looked pretty and it tasted amazing.  

MARINADES

I don't care what anyone says, you can screw up how well something is cooked, but if you have a solid marinade, you can often recover from over cooking a perfectly good piece of meat-within reason.


FRUITY: for seafood, poultry, pork tenderloin:

-mango or apricot nectar
-orange juice
-rice wine vinegar (not seasoned)
-minimum 4 cloves garlic, crushed
-honey
-hint of cumin
-hint of cayenne
-soy sauce

Marinate four hours or overnight, then grill.   Some of this marinade can be reserved (reserve a portion BEFORE marinating poultry, meat, or fish) and reduced for use as a sauce. 

SAVORY: For beef, lamb, or pork

-red wine
-red wine vinegar
-unsweetened cherry or cranberry juice
-soy sauce
-worcestershire sauce
-sprigs of rosemary
-minimum 4 cloves garlic, crushed
-black pepper
-hint of cumin


SWEET AND RICH: For lamb
-unsweetened cherry or cranberry juice
-orange juice
-rice wine vinegar
-honey
-minimum 4 cloves garlic, crushed
-hint of cumin
-soy sauce
-coriander

SOUTHWESTERN: beef, pork, chicken, shrimp, lamb
 -lime juice
-pineapple juice
-rice wine vinegar
-garlic
-cumin
-cinnamon
-ancho or chipotle chili powder (be careful, these are spicy)
-fresh cilantro, chopped

METRO INDIAN:  chicken, lamb, pork, seafood
-greek yogurt
-major greys mango chutney
-curry powder
-honey
-garlic
-orange juice
-rice wine vinegar
-black pepper