Jaipuri chicken curry

Ingredients

• 1 Kg- Chicken
• 12 - Dry whole Red chilly
• 1 Tsp - Cloves
• 1 1/4 C - Yogurt
• 2 Tsp - Cumin Seeds(Roasted)
• 1 1/2 Tbsp - Coriander powder
• 3/4 Tsp - Red Chilly Powder
• 3 Bay leaves
• 6 - Green Cardamom pods
• 5 - Black Cardamom pods
• 15 - Chopped Garlic cloves
• 1 3/4 C - Chopped Red Onions
• 3 C - Chicken Stock or water
• Cilantro / Coriander leaves for garnish
• Salt to taste
• Oil

For Tadka/ Seasoning

• 3 - Red chilly
• 3- Cloves

Instructions

1. Take 12 red chillies and soak it in 1/2 C water.
2. Dry roast the cumin seeds until it starts giving out an aroma
3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
5. Add meat and cook until the sides turn slightly brown
6. Drain the red chillies and add it to the pan.
7. Continue to cook until the water has evaporated and the meat turns brown.
8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
9. Add the stock or water and cook until the gravy is thick. Remove from heat.
10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
11. Garnish with cilantro. Serve with warm Rice or Chappati.

Honey dijon garlic chicken

Ingredients

• 1 lb chicken thighs, deboned and skin on
• Pinch of salt
• Black pepper
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 teaspoons Dijon Mustard
• 1/4 cup water
• Pinch of salt

Instructions

1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.
2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.
3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from th heat and serve.

Bubbly french cocktail

Ingredients

• 1 tablespoon lemon juice
• 1 oz vodka
• 1 teaspoon superfine sugar
• Champagne or Spanish Kava
• 1 marachino cherry
• orange or lemon twist

Instructions

Pour the lemon juice, vodka, and sugar into a cocktail shaker with ice cubes.
Shake well, strain into a champagne flute and top with champagne and garnish with a maraschino cherry and an orange or lemon twist.

Holiday mule

Ingredients

• 1/2 oz simple syrup
• 1/2 oz unsweetened cranberry juice
• 1 1/2 oz gin or vodka
• 2 oz chilled ginger beer
• 1 rosemary sprig
• orange slice, for garnish
• sugared cranberries, for garnish

Instructions

Combine simple syrup, cranberry juice, and gin. Pour over ice and top with ginger beer. Serve garnished with rosemary, orange wedge and sugared cranberries, if desired.

Spiced diospyros

Ingredients

• ¼ ripe hachiya persimmon
• 1-1/2 ounces vodka
• ½ ounce fresh squeezed lemon juice
• ¼ ounce Dolin Blanc vermouth
• 1 barspoon St. Elizabeth Allspice Dram
• 1 dash orange bitters

Instructions

1. Place persimmon in a cocktail shaker and muddle.
2. Add the rest of the ingredients and fill shaker with ice.
3. Shake and double strain into a chilled cocktail glass.
4. Garnish with a dried persimmon slice if you happen to have one. Otherwise, just sip back and enjoy your drink.

Spicy cilantro garlic shrimp

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons butter, softened
• 2/3 cup finely chopped cilantro
• Juice of 1 lime
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 Habanero pepper, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound large shrimp, cleaned, peeled, tails

Instructions

1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.