This is a perfect example of a point I made in the original curry post…It’s good for just about anything you have just awaiting fate in your icebox.
Originally, I had planned on doing a full-blown BBQ spread tonight, (Stay tuned later this week!) but my wife and I had a full day of cleaning and baby watching, so I didn’t have the energy for another massive food/photo-journalism venture.
So I opened the fridge…Curry? check. Rice? check. Carefully made scratch asian dumplings Very decent frozen potstickers from the Asian grocer? check. Chicken gizzards? double-check.
I chopped one yellow onion, sweated it with a couple crushed garlic cloves, and added my finely diced gizzards and a couple cups of rice into a very hot pan of oil. When the mix became dry, I added chicken stock slowly, a half-cup at a time, and in the end, I had added about 4 cups of stock when my rice was almost done. then, i tossed in the potstickers and curry, and turned the heat very low
Fifteen minutes later, My house was filled with that sweet smell again, and my wife was calling from the next room to ask how much longer dinner would be. (Always a good sign!) I was allready plating and busting out the cilantro. (It doesn’t matter if I’m at work, or at home, I always mince way more cilantro than I need.)
One more Modelo grande, and a little SriRacha made this remix a hit. Just remember, no matter how crazy the combinations, curry will tie most anything together. Could this be linked to the explaination of the popularity of anime in white males over 30, as well as the mullet hair cut in chinese and indian youth? Stay tuned…