IT'S SUMMER!
Do you know what that means?
We eat outside!
Or if you live in MT, you set the table outside, take pics of your food outside, and then proceed to bring everything inside once you realize the temperature is plummeting and it is no long Summer like.
Oh well, the food was still awesome!
So this is a Curry rubbed chicken served with parmesean steak fries, know your drooling, or maybe its me.
Super easy, however if its too hot where you live you might not want to turn your oven on.
In that case, I think you could do all of this on a grill, you would just have to be creative with the fries, like putting a pan on the grill, can you do that? I don't know. We don't have to worry about such things, the motto in MT is, if you don't like the weather, wait 5 min. So I can usually find a time during any day that it is ok to turn on the oven.
Enough rambling...now COOK!
ENJOY
Curry Rub
4tsp curry powder
1 1/2 tsp ground coriander
1 1/2 tsp coarse salt
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground pepper
1/2 tsp sugar
Mix all ingredients together. Lamb would be a good choice for this indian-style rub. Or try it on chicken and shrimp. Makes 10 tsp.
(I would have never thought to put this on shrimp, but I'm definitely going to try it!)
Parmesan Steak Fries
3 large egg whites
coarse salt and fresh ground pepper
3 baking potatoes (8-10oz each)
1 1/4 cups grated parmesan
Preheat oven to 425. In a wide, shallow bowl, whisk the egg whites with 1 tsp salt until frothy.
Cut each potato into 6 long spears; add to the egg whites, and turn to coat.
One at a time, lift the spears out of the egg whites, shaking off excess; working oer a plate, sprinkle with parm until coated (do not shake off excess). Place on a parchment lined baking sheet. (I didn't have any, it was really no big deal, just use a non stick baking sheet).
Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 min.
Season with salt and pepper.
Serves 4.
Logan Rating: ****
oooohhh yum good for any weather!!
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