Chef Report post Posted March 15, 2011 I don't know how many of you enjoy eating ethnic foods. I thoroughly love trying new and different cuisines. Indian and Pakistani restaurants are always on the top of my list when it comes to eating full bore flavorful dishes. They have a way with spices and exciting flavors that wake up the palate. Well, one of our moderators and great friend Stanley travels to India on a regular basis for work. He tells us stories of the spice shops and the wonderful smells and aromas that come to you just by walking down the street by these shops. Amanda and I were fortunate enough to convince Stan to bring us back some of these great spice blends. After all, it's what Columbus was after in the first place right?! Spices! It was pretty cool because he would text us pictures of the packaged goods even when he was over there. Needless to say, Stan came through with flying colors so Amanda and I have been cooking up a storm since. I was in the mood for trying something different so after work I came home to cook up some venison Masala with one of the spice blends Stan brought back. I started off with heating up a pot and adding some diced onions to some olive oil. Added some minced garlic and minced roasted jalapeno. Cooking the mixture up... Here you can see the onions start to caramelize and the garlic starting to take on a roasted flavor... Added the spicy Masala spice mix, the kitchen starts to smell wonderful right about here... Continue to cook and letting the spices release some flavor. Deglazing the pan with two cans of plain diced tomatoes in juice...simmer... Here is some cubed mule deer leg meat... Adding Masala spice mix and flour... Mix well... Heat up a separate pan, add olive oil... Add the venison to the hot pan. here you can see a little bit of the sizzle and browning of the meat. Once the meat is browned throughout, add the sauce mix and bring to a boil. Add a half a cup of scalded heavy cream, bring to a boil. Mix well, adjust salt, and it is now ready to serve. A little rice first. Finish off with a bit of fresh spinach. This gets mixed in before eating... I only wish I had some naan (flatbread cooked in a tandoori oven) to go along with it. It came out DELICIOUS! Share this post Link to post Share on other sites
Chef Report post Posted March 15, 2011 Here is a picture of the goods from Stans hotel suite. These are the types of photos he sends us on occasion. LOVE IT! It takes 32 hours and three connections to make it there from Phx. Ouch! Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted March 15, 2011 Thats awesome and doesnt look to hard to make. Hector, when are you going to come to my house and be my personal chef on a date night? Share this post Link to post Share on other sites
stanley Report post Posted March 15, 2011 :lol: Wow Hector! Can't believe you went through the trouble of all the pics! You should create/produce a cooking show!! That dish looks amazing! Inspiring me to get my butt into the kitchen!!! That pic of the raw spices in my hotel room brings back some memories! Notice the liter of local beer too! King Fisher is the local lager. Similar to Heiniken and WAY cheaper! I'll likely be there again in a month or two, and I'll hit the same spice markets as always! Glad to see you're working your magic with the fresh masalas & spice in the 'off season' my friend! S. Share this post Link to post Share on other sites
bear402 Report post Posted March 15, 2011 Nice layout Chef ! The end result kinda looks like an Indian stroganof. The fresh spinach sure adds a nice colorful contrast. Go easy on the curry for me! Share this post Link to post Share on other sites
CouesWhitetail Report post Posted March 15, 2011 YUM!! Looks great Hector! Like you said, I have been having fun cooking lots of stuff with those spices Stan gave us. It's amazing stuff and just so easy to add great flavor to anything. They have different masalas (spice mixes) for all kinds of stuff like salad masala, chicken masala, etc. Hey Chef, what's the reason for "scalded" heavy cream vs just putting some heavy cream in? Share this post Link to post Share on other sites
Chef Report post Posted March 15, 2011 Hector, when are you going to come to my house and be my personal chef on a date night? the tips I've been textin ya haven't been workin?! Hey Chef, what's the reason for "scalded" heavy cream vs just putting some heavy cream in? Great question. Scalding heavy cream keeps it from separating when adding it to a recipe. Whether a sauce or dessert, as in making chocolate ganache. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted March 15, 2011 and how do you scald the cream? Share this post Link to post Share on other sites
Chef Report post Posted March 15, 2011 I simply put it into a small heavy pot and put it over a burner, swirling the pot. Once the edges start to bubble, I take it off the heat. That's it! Share this post Link to post Share on other sites
izquik72 Report post Posted March 15, 2011 Now that is art. Gorgeous and mouthwatering dish you have there. Thanks for sharing Share this post Link to post Share on other sites
tjhunt2 Report post Posted March 15, 2011 Some how I can smell and taste this right thru the computer. I'm married to an excellent cook and when she gets back from San Diego I will show her this to try. It looks so good. These are some of my favorite post. Thanks Hector. God I love food and it shows. TJ Share this post Link to post Share on other sites
Coach Report post Posted March 15, 2011 Wow that looks and sounds amazing! Share this post Link to post Share on other sites
cramerhunts Report post Posted March 16, 2011 Dang buddy another great looking meal! Your talents never cease to amaze me. Not fair making it when I'm on the road though Share this post Link to post Share on other sites
Santana Outdoors Report post Posted March 16, 2011 My Mouth started watering looking though the photos! Thanks, now I'm hungry Share this post Link to post Share on other sites
Chef Report post Posted March 16, 2011 Thanks you all. I really enjoy sharing my cooking adventures with you guys. I kick myself for not always taking pics and posting. I'll be eating something and think, "Man, this came out really good and was easy to make! The forum would love this!" Then I get ticked off 'cause I realize that I should have documented the deal all along. People think I'm a little weird because I'm always taking pictures of food. It's also really unbelievable how many people text me pictures of their own creations. I really appreciate it when people do that. I can see how we all love to eat and enjoy a fine meal. Back on subject, this dish was a perfect combination as the spices really cater to wild game. The creaminess of the sauce enhanced the meat quite a bit as we all know how much drier wild game is compared to "fattier" beef. The tomatoes added a "juiciness" and zest to the dish that again paired well with the cream. The best thing about the whole dish was the aroma. I never had fresher masala than what Stan brought. I wish you all could have enjoyed the wonderful smell that permeated the kitchen. Again, until next time! Share this post Link to post Share on other sites
