Chicken in saffron cream sauce


4 chicken breasts ( halve them so you end up with 8 thin filets)

1/2 cup flour

Sea salt and pepper

Red pepper flakes


Greek seasonings (such as oregano, basil parsley)

3-4 tablespoons olive oil

3-4 tablespoons butter

2 shallots, sliced

1/2 cup organic chicken stock

1 cup heavy cream

1/4 teaspoon saffron, crushed

Garnish: chopped fresh basil, chopped fresh chives


1)  Pound the chicken breasts so that they are flattened.  Meanwhile heat up the olive oil and butter

in a large saute pan on med-high

2) Mix the flour and and spices together, and dredge the chicken in this flour mixture.

3) Add the chicken to the pan, and sauté one side until golden brown.  Add in the shallots, and turn the chicken to sauté the other side

4) After both sides are golden brown, add in the chicken stock.  Simmer on low for about 5-6 minutes.

5) Crush the saffron in a mortar and pestle.  Warm  heavy cream in a microwave.  Add the crushed saffron to the warmed heavy cream, stir well until you see that beautiful cognac reddish color.

6) Add the heavy cream mix to the chicken, and turn heat off. Let the chicken stand for a few minutes to absorb the saffron flavor.  Garnish w/ the fresh herbs.  Serve over pasta or rice.





Porterhouse steak with sauce vierge


delicious recipe from …. here’s the link:

notes:  the Vierge sauce was very flavorful and salty due to the anchovies….so no need to add any extra salt.  This sauce would be equally as good on fish or chicken, or even grilled veggies.

After chopping all the ingredients for the sauce, and adding the olive oil, I thought it  was a still a  bit too chunky – so I used my immersion blender for a few seconds to blend the sauce.



Turkish-Indian chicken


Since last night’s dinner was a fail, I was on the hook to come up w/ something more palatable to the family.
I’m marinating chicken drumsticks in a yogurt – spice- and Turkish masala marinade. Will update w/ recipe and reviews!


Hi there!!

Everyone seemed to like this new recipe, so here goes!


10 chicken drumsticks

Butter (optional)

Marinade Ingredients:

1 1/2 cups yogurt

1/4 cup Turkish red pepper paste

2 tbsp garlic-ginger-jalapeno paste

juice of 1/2 lemon

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt

1/2 tsp paprika

1/2 tsp turmeric

small handful fresh parsley leaves, chopped


1) Mix all marinade ingredients in a large mixing bowl.  Add the drumsticks, and mix to coat well.

2) Marinate the chicken  for 2 – 4 hours in the fridge.  Take out the chicken about 45 minutes before you are ready to bake.

3)  Preheat oven to 400 degrees.   Place the drumsticks on a baking sheet, and bake for 15 minutes.

4) Dot some butter over the drumsticks  (optional step) , reduce heat to 350 degrees, and bake for another 10 – 15 minutes  until done.

“Poor Man’s Lobster”


Typing from my iphone, sorry for shortcuts!  Picked up monkfish today. Haven’t made it in a long time. I marinated it in lemon juice. Seasoned w/ salt, pepper, herbs, garlic salt, and my fave Costco seasoning. Browned some butter in a sauté pan over high heat, and seared the fish on both sides.  Added chopped garlic.   Lowered heat and added lemon juice and fresh parsley. I had to filet the fish while cooking to ensure it was well cooked – the filet was a bit thick.  Garnished w/ parsley  ~

Bagara baingan (shortcut)


….the authentic recipe involved multiple steps and requires a lot of time. I will post my shortcut recipe later !


Hi there!  Ok.  It’s later now.   And, the verdict is in…my husband liked the eggplant dish!

I’m glad I came up with this idea.  I had roasted one eggplant, not knowing what I was going to do with it – maybe make some kind of dip like I always do.  But then I thought, let me give this shortcut recipe idea a try and make my Hyderabadi hubby happy.


Roast one large eggplant in the oven (400 degrees) until soft.  After the egpplant cools, peel it and cut it into chunks.

Take a one inch chunk of fresh tamarind and place it in 1/2 cup of hot water, and stir to make a tamarind “juice” if you will.

In a saute pan, heat up 1/4 cup olive oil, and add one finely chopped onion; saute  for a few minutes.  Add about 2 teaspoons of  fresh garlic-ginger -jalapeno paste, and continue to saute for a minute or so.

Add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp cumin seeds, 1/4 tsp turmeric, 1/4 tsp red chili powder, and 1/2 tsp salt and saute for a minute to blend.  Add the eggplant chunks, and gently saute  – you don’t want to make them mushy.

Add the tamarind “juice” and 2 tsp of peanut butter, and gently mix well.  Cover and simmer on low for a couple minutes

until all flavors are mixed and well absorbed.   Garnish with coriander leaves if desired, and serve.

(I did not have sesame seeds on hand, but if I did I would work them into the recipe somehow as that is an

essential ingredient in traditional bagara baingan).