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Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings

Ingredients

MARINADE

  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala

Moksa Dining RoomVINDALOO SAUCE

  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter

RAITA

  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder
  • 24 CHICKEN WINGS

Directions

Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Categories
Featured Recipes French Poultry

French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus

This recipe comes from Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating.

Ingredients

  • 4 Chicken Thighs
  • .5 bottle White Wine
  • .5 each Onion
  • 1 Julienne Red Pepper
  • 1 oz. Turmeric
  • 1 oz. Garlic
  • 3 sprigs Fresh Thyme
  • 1 quart Chicken Stock
  • Salt & Pepper to taste
  • 1 oz. Saffron
  • 2 oz. Olives
  • 2 oz. Lemon Juice
  • 2 Fresh Lemons
  • 1 oz. Parsley
  • 1 oz. Cumin
  • Flour as needed

Directions

  • Season chicken with cumin, turmeric, a little bit of oil, fresh lemons, salt and pepper and let rest for one hour.
  • Dredge in flour and sear
  • Add onions, garlic, saffron, peppers.
  • Deglaze with wine and lemon
  • Add chicken stock and braise.
  • When chicken is tender add olives and parsley.

Couscous

Ingredients

  • 2 oz. Diced Red Onion
  • 2 oz. Diced Red Pepper
  • 2 oz. Chopped Parsley, Cilantro
  • 4 oz. Couscous
  • Chicken Stock as needed

Directions

  • Sauté vegetables, add herbs and set aside.
  • Boil Chicken Stock; pour over couscous and cover.
  • Allow to steam until tender.
  • Fluff couscous, add vegetable mix, oil, salt & pepper, toasted almonds.

Asparagus in Filo

  • Wrap blanched asparagus in strips of filo
  • Coat in butter and top with chopped almonds
  • Bake at 350 degrees until filo is golden.
Categories
Food News Restaurants

French Food Tips from Brasserie JO Executive Chef Nicholas Calias

“Forget about dieting,” advises Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating. Take a page from the French way of cooking and you can trade diet books for a naturally healthy lifestyle. Here are some tips (with inspiration from The French Women Don’t Get Fat, The Secret of Eating for Pleasure):

1.       Use the best natural, local ingredients:

Allendale Farms, Costa Produce, Domestic Lamb, Grass Fed Beef’

2.       Focus on quality rather than quantity, enjoying one portion of a great dish rather than doubling up on processed foods

Recommended dish: French Lemon Chicken, Couscous, Crispy Almond Wrapped Asparagus (Recipe below)

3.       Eat consciously and slowly, savoring each mouthful

“Turn off the television and phone, and focus on the meal in front of you and your dining partner(s).”

4.       Allow yourself a glass of wine – especially red, which is known for the benefits of the antioxidant reservatrol

Chef’s recommendation: Trimbach Riesling-Alsacian White

5.       Enjoy dessert in small quantity, eating it slowly and enjoying it more

Whole Wheat Crepes, Flambé Strawberries, Yogurt, Toasted Pine Nuts

6.       Eat real cheese and fresh bread, avoiding processed, and it will prevent later snacking (if at a meal) or enjoy it as a healthier alternative to junk food snacks

Cheese Fondue, Crisp,  Fresh, Local Vegetables, Apples, Baguette

7.       Drink plenty of water

“This will aid digestion, speed your metabolism, and promote weight loss,” says Chef Nick.

8.       Forgive your lapses

“Indulge if you must and then return to your healthy way of eating,” Chef Nick allows.

Don’t miss Chef Nick’s recipe for French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus!