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Bombay BBQThis one is a work in progress since I did not have all the ingredients I wanted and I overgrilled the chicken. The basic idea will remain the same: combine the many of the core spices used in Indian dishes with favorite grilled fare from American BBQ. The main contender of course will be a basting sauce with less tomato and brown sugar and more curry and garam masala. I did chicken but steaks, kabobs, and shrimp should similarly soak up and benefit from the new flavors. The BBQ sauce recipe follows. The rice is just brown basmati with chopped onions, garlic, poblano pepper, and cilantro.
Simmer over medium heat for at least an hour. Use as marinade, grilling baste, and dipping sauce. 1 comment to Bombay BBQ |
We re thinking of doing a BBQ session this Sunday. We ve got everything in place except a place. Any of you kind folks would like to host?