Ruby Sauce Recipes

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DISHOOM'S RUBY CHICKEN CURRY RECIPE



Dishoom's Ruby Chicken Curry Recipe image

Provided by Mike

Time 8h

Number Of Ingredients 21

1 lb boneless skinless chicken thighs (cut into 2" chunks)
1/4" fresh ginger (finely diced)
5 cloves garlic (crushed)
1 tsp Indian chili powder
1 tsp ground cumin
1/2 tsp garam masala
juice of 1/4 lime
1 tbsp neutral oil (such as grapeseed)
1/4 cup kefir or greek yogurt
4 cloves garlic
1/2" fresh ginger (plus extra for garnish)
1/2 cup neutral oil (such as grapeseed)
1 bay leaf
4 pods green cardamom
1 stick cinnamon
14 ounces cherry tomatoes (blended)
1 tbsp butter
1 tsp Indian chili powder
1/2 tsp garam masala
1/2 tsp ground cumin
1/4 cup heavy cream (aka whipping cream)

Steps:

  • In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
  • Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.
  • Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
  • Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
  • Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
  • Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
  • Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
  • Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
  • Plate and garnish with ginger matchsticks and cilantro (optional).

NEELYS' PRIME RIB WITH RUBY PORT SAUCE



Neelys' Prime Rib with Ruby Port Sauce image

Categories     Sauce     Marinate     Roast     Low Sodium     Port     Simmer

Yield serves 6 to 8

Number Of Ingredients 15

4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
One 8-pound bone-in prime-rib roast (3 or 4 ribs)
RUBY PORT SAUCE
3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 1/4 cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper
(makes 2 cups)

Steps:

  • Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
  • Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
  • Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
  • Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
  • Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
  • Serve with the ruby port sauce (recipe follows).
  • RUBY PORT SAUCE
  • Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
  • Note
  • Get the rib rubbed with the spices the day before, and set aside in the fridge.

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  • In a blender, pulse all the marinade ingredients together to form a smooth paste: chopped ginger (3 tablespoons), chopped garlic (3 tablespoons), salt (1 teaspoon), chili powder (1 teaspoon), garam masala (1/2 teaspoon), lime juice (2 teaspoons), oil (2 teaspoons), and yogurt (1 cup). In a bowl or plastic container, fully mix chicken with marinade. Cover and leave to marinate in the fridge for at least 6 hours and up to 24 hours.
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  • Grill the Chicken: Heat the grill to medium-high. Remove the chicken from the marinade and place it on the hot grill rack. Brush with melted butter (2 tablespoons) and grill for 5-6 minutes per side, or until cooked through and nicely charred in spots. Cut the chicken into 1 1/2 inch pieces.
  • With the makhani sauce in a large pot, add the cream (1/3 cup) and the grilled chicken. Simmer very gently for 10-15 minutes, until the chicken and sauce are heated through.


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