#sweet potato
Vietnamese Chicken Curry (Ca Ri Ga)
Serves: 2-3
STUFF
1 half chicken
1 Tbsp Madras curry powder
1 Tbsp kosher salt
¼ tsp black pepper
1 tsp sugar
2 Tbsp ginger, minced
1 shallot, minced
2 garlic cloves, minced
½ lb potatoes, medium chopped
½ lb sweet potatoes, medium chopped
½ lb carrots, medium chopped
2 lemongrass sprigs, 3-4 in of lower root smashed
3 cups water or chicken stock
1 13.5-oz can coconut milk
1 bunch cilantro (garnish)
STEPS
Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).
Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.
Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.
Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.
Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.
Garnish with cilantro and serve with a fresh baguette or steamed rice.
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Another win for the gays ️
SWEET POTATO CASSEROLE
(From M/FoMT)
https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Ingredients:
Filling:
- ½ stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes (about 1 ¾ pounds), peeled and cubed
- ½ cup milk
- ¼ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 large eggs
Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ stick (4 tablespoons) unsalted butter, melted
- ¼ teaspoon kosher salt
- ¾ cup chopped pecans
Directions:
- For the sweet potatoes: Add 1 ¾ pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
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