Gobi Manchurian

There are only two dishes that I ever order when I go to an Indian restaurant: vegetable samosas and chicken curry. So, when I went with Tara and her boyfriend Pankaj to Amber at Santana Row, I thought of it as a chance to expand my pitiful repertoire. We ordered a few different things, but what I remember from it is that I ate goat (which I will probably never do again) and the Gobi Manchurian.

Gobi Manchurian is deep fried cauliflower coated in a spicy sauce that is absolutely delicious. It was on my mind for days.

http://www.youtube.com/watch?v=FjLrVethvZY

Garlic, Lemon, & Herb Rubbed Chicken Legs

Normally, I don't like Sandra Lee; maybe it's because I think it's creepy that her shirt always matches her kitchen decor. However, I caught her making this dish on Meals for Less (Food Network) while channel surfing. Since it looked so simple and tasty I thought I'd give it a try when I went over to my friend Tara's for dinner.

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a gallon sized Ziploc bag, combine all ingredients except the chicken. Add the chicken to the bag, and toss with the mixture so all pieces are well coated. Close the bag and refrigerate for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. If your grill is not non-stick, then oil the grate. Let chicken stand at room temperature for 20 to 30 minutes before grilling for more even cooking.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

Chocolate Dipped Macaroons

Recipe courtesy of Ina Garten (Barefoot Contessa):

Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325° F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. (This step is important because if your egg whites are not firm enough your macaroons will be runny.)

Carefully fold the egg whites into the coconut mixture. (Try not to overmix because this will deflate the batter.)

Line cookie sheet pans with parchment paper. Drop 1.5 inch balls of batter onto the lined pan. Bake until golden brown; approximately 25 to 30 minutes. Let cool before serving.