Coriand Se
3 recipes found
Sweet Chili Baby Back Ribs
Ted Liberda grew up in the Kansas City suburbs, the son of a Thai restaurateur and a Midwestern backyard pitmaster. He opened Buck Tui BBQ in suburban Overland Park, Kan., with his wife, Pam, who immigrated from Lampang, Thailand, nearly 30 years ago and met Ted in one of his family’s restaurants. The menu reflects who they are with its blend of Thai and Midwestern influences. They season their baby back ribs, which are more tender and forgiving than the traditional Kansas City spare ribs, with a coriander-forward rub inspired by a jerky seasoning from Pam’s hometown. Then, they glaze them with a Thai-inspired sweet chili sauce while they cook in a cloud of Missouri hickory and oak smoke. The Liberdas have made ribs this way at home for years, and the layers of flavor in their recipe come together just as well in a Weber Kettle as they do in Buck Tui’s commercial-grade smokers.
Spicy Curried Potatoes
This is more a stir-fry than a curry in spite of the name, which, like the recipe, comes from “Classic Indian Vegetarian and Grain Cooking” by Julie Sahni (William Morrow, 1985). The potatoes get no sauce, just a coating of curry powder that adheres to their flesh as they crisp in the pan. Grinding your own curry powder is not strictly necessary, especially if you have a brand you like in your cupboard. But this is a very, very nice blend, unusually fragrant and nuanced. The quantities below will give you more than you need for the potatoes. Make half a batch if you wish, or make the whole amount and start thinking of things you’ll do with the rest.
Coconut Beef Curry
Vijay Kumar, the chef behind the Michelin-starred restaurant Semma in New York City, once told me, “Coconut and spices have a love connection.” Inspired by an intricate beef curry he taught me, this recipe has been reimagined for home cooks. There are still many ingredients and steps, and every one earns its place. This is a dish of texture, aroma and deeply coaxed flavor, where whole spices are toasted until they bloom with warmth and then get blended into a rich paste. That paste becomes the backbone of the curry, lending a complexity and depth that ground spices alone can’t achieve. Simmered with coconut milk and spiked with green chiles, the final curry is velvety, robust and soulful; the kind of dish that rewards patience and turns an ordinary dinner into a celebration. Serve it with paratha, rice or roti, and let the sauce shine.