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Spicy Brain Dinner
Jun. 14th, 2007 08:39 amI wanted to blog this yesterday, but the invasion kept ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
beowabbit and I busy on the blood-drenched streets and off the internet, and by nightfall we were famished and ready to kick it in the kitchen. Having picked up a pair of luscious-looking brains at the organic farmer's market (that hippie couple barely struggled at all), we staggered home and got to work.
Most of our friends in the undead community prefer their brains raw, but we're the well-done type (I won't eat it if there's even the slightest bit of gray in the middle). Since spicy is good, we swapped out the simple onion sautee we'd been thinking about for a full-on curry feast. Here's how we did it:
BRAIN CURRY
1 lb brains (recommended: college student, IT geek. Avoid Republican--too fatty and chewy)
1/4 cup thinly-sliced onion
2 garlic cloves sliced thin
1 green hot chili sliced open, and seeds removed
1 tbl peanut or corn oil
2 tsp curry powder
3/4 cup coconut milk (or fresh blood)
1 tsp salt
1/2 tsp sugar
2 salam leaves
2 piece jeruk purut (or a 2" square of lemon peel)
1 tsp tamarind dissolved in
1 tbl water
1/2 green sweet bell pepper sliced long strips
Fingers, ears, or any other small appendages that might fall off while you're cooking (can mix them in or save as garnish)
Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened. This recipe yields 6 servings (beowabbit ate 3 all by himself).
***
We paired it with a somewhat unlikely pinot noir that I'd taken from the dead liquor store owner's private stock, but it actually worked quite well. Be careful to keep those hot peppers away from your eyes (if you have eyes). But anyway, yummo.
We'll have this again, definitely.
beowabbit and I busy on the blood-drenched streets and off the internet, and by nightfall we were famished and ready to kick it in the kitchen. Having picked up a pair of luscious-looking brains at the organic farmer's market (that hippie couple barely struggled at all), we staggered home and got to work. Most of our friends in the undead community prefer their brains raw, but we're the well-done type (I won't eat it if there's even the slightest bit of gray in the middle). Since spicy is good, we swapped out the simple onion sautee we'd been thinking about for a full-on curry feast. Here's how we did it:
BRAIN CURRY
1 lb brains (recommended: college student, IT geek. Avoid Republican--too fatty and chewy)
1/4 cup thinly-sliced onion
2 garlic cloves sliced thin
1 green hot chili sliced open, and seeds removed
1 tbl peanut or corn oil
2 tsp curry powder
3/4 cup coconut milk (or fresh blood)
1 tsp salt
1/2 tsp sugar
2 salam leaves
2 piece jeruk purut (or a 2" square of lemon peel)
1 tsp tamarind dissolved in
1 tbl water
1/2 green sweet bell pepper sliced long strips
Fingers, ears, or any other small appendages that might fall off while you're cooking (can mix them in or save as garnish)
Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened. This recipe yields 6 servings (
beowabbit ate 3 all by himself).***
We paired it with a somewhat unlikely pinot noir that I'd taken from the dead liquor store owner's private stock, but it actually worked quite well. Be careful to keep those hot peppers away from your eyes (if you have eyes). But anyway, yummo.
We'll have this again, definitely.
