Kerala Beef Stew

On June 11, 2012, in Recipes, by Chris Baccus

I love to eat lamb. Unfortunately, my wife grew up with her favorite stuffed animal – Lambert – a small, raggedy lamb at her side all through childhood. No thanks to Lambert, there is zero lamb served in our house.  Sadly this caused me to improvise on a classic Indian Kerala Lamb Stew. What doesn’t replace lamb? Beef. The gamy, rich flavor is instead substituted for a chuck beef.  Oh well.

This Kerala Stew recipe is the third recipe I’ve done from At Home with Madhur Jaffrey’s cookbook. I highly recommend her book and have found all of the dishes full of flavor, plus simple to make. However, this one lacked a richness which I’m sure had more to do with the substitution of beef.

To accompany the dish, I picked up some Roti, squash curry and chana masala at Namaste grocery store in Irving, Texas.  It’s also the place I go for fresh curry leaves since non-Indian markets do not carry fresh curry leaves.




Chicken Tacos with Corn and Avocado

On June 9, 2012, in Featured, Recipes, by Chris Baccus

When it comes to tacos, I love ‘street tacos.’ A simple corn tortilla with meat, chopped onions, chopped cilantro and some hot sauce is all I need for a great taco.  However sometimes a little diversion can be okay.

After seeing a Facebook post from Family Foodie featuring some chicken creamy corn salsa tacos from Juanita’s Cocina blog. I had to try my own version. In fact, I only noticed a photo and never clicked to see the recipe.  Maybe next time I’ll try the blog’s recipe, but tonight I kept it simple.

If you are in Dallas pick up the flour tortillas at La Nueva Fresh & Hot. You will forever thank me.

Chicken Tacos with Corn and Avocado
Serves 6

Flour tortillas
1 organic rotisserie chicken, shred the meat
1 corn on the cob, cut off kernels
1 red onion, small dice
1 bunch cilantro, diced
1 avocado,  diced chunks
hot sauce

Cook the corn in boiling water for about 10 minutes. Meanwhile, shred the chicken from the whole rotisserie chicken. Prepare the onion, cilantro and avocado in separate piles.

Heat the tortillas. I do this by turning on a gas burner and placing a tortilla on the heat, flipping it so as to only get a little burn on each side.

Build each taco by adding all of the ingredients. Serve with a side of hot sauce or your favorite salsa.