Recipe courtesy of Tyler Florence, it got really great reviews and I've never used coconut milk to cook Indian food before, so I thought I'd give it a shot.

I didn't follow the recipe exactly but it came out amazing.

  • I halved the recipe
  • used butter in place of Ghee
  • subbed the dried red peppers with 1 fresh long green pepper and a pinch of red pepper flakes
It's not as big of a production as the recipe makes it out to be, the key is to do your preparation beforehand. Wash and chop all your veggies and chicken, and just keep it on your cutting board, ready to drop in the pot. It will make the cooking process a lot less frenzied.
The curry (served with white rice) was so fresh from the cilantro, lemon and mint garnishes, and so rich from the coconut milk. The second night we had leftovers which I found to be 10x better, I guess Indian food needs that time for the flavors to really marry into each other? I made a quick run to Shoprite because I know they sell Naan in their bakery. All I had to do was heat it up in a skillet, and it gets puffed up and crispy. JUST LIKE THAT! (Giada, anyone?)

From the WSJ - Mystery Molds
I’ve been told not to eat food that has a little mold on it because the mold has permeated throughout. Is this true?

A. Yes, mold that is visible on the surface of food is only the tip of the iceberg, according to the United States Department of Agriculture.

Molds are fungi that have three parts: the root threads, which invade deeply into the food; a stalk, which rises above the food; and spores that form at the end of the stalk.

By the time the stalks are visible, the root threads, called hyphae, are embedded, so it is best to avoid food with any sign of mold.

I am severely grossed out right now, my mind is racing back to all those times I cut a bad corner off a slice of bread or a block of cheese. Ewwwww.

Emeril's Tequila-Oyster Shooters

Kosher salt, for coating the glass rims
1 dozen oysters, freshly shucked, with their liquor
1 cup chilled fresh lime juice
2 tablespoons minced red bell pepper
1 tablespoon minced shallots
1 teaspoon chopped fresh cilantro leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh chives
12 ounces tequila

1. Moisten the rims of 12 shot glasses with water, then dip each glass in kosher salt to coat the rims. Put an oyster into each shot glass.

2. In a medium bowl, combine the lime juice, red bell pepper, shallots, cilantro, parsley, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 12 shot glasses over the oysters.

3. Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about 2 tablespoons of tequila to each of the shot glasses. Serve immediately.

How good does this look?! Well, if you like tequila & oysters, it looks reaally effin good. I've never shucked an oyster (or anything else for that matter) but at this point, I'm ready to throw myself entirely into the world of oysters.

Paula's Oyster Shooters
A recipe of Paula Deen's looked great too, a more traditional and simplistic take.

Shooter #1:
1 raw oyster
1 teaspoon cocktail sauce
1 lemon wedge

Shooter #2:
1 raw oyster
1 teaspoon cocktail sauce
1 lemon wedge

Shooter #3:
1 raw oyster
Tomato juice
Hot sauce
Lemon wedge

1. Add oyster to shot glass, place cocktail sauce on top then squeeze lemon juice over top.

2. Place oyster in shot glass, top with desired amount of vodka, add cocktail sauce and squeeze lemon over top.

3. Place oyster in a glass, cover with tomato juice, top with hot sauce and squeeze lemon over top.

I think #2 would be my personal fav as I have an affinity towards cocktail sauce & alcohol.

Paula's Spicy Oyster Shooters

Pepper-flavored vodka, kept in freezer, optional (recommended: Absolute Pepper Vodka)
Freshly shucked oyster
Prepared spicy Bloody Mary mix
Tiny triangle lime, for garnish
Celery salt, for garnish
Cayenne pepper, for garnish

1. Pour vodka in a square shot glass or a molded ice glass just until it covers the bottom. Add 1 oyster to the glass and top off with spicy Bloody Mary mix. Garnish with lime.

You can make a spiced rim on the glass by dipping the rim into water and then dipping it into celery salt and cayenne. I've never truly experienced a bloody mary. They just never looked good enough to me to try, but put this way, I just may have to do a little experimenting!

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