This recipe crosses into the popular technique of using cedar wood as a flavor vessel, something the native Americans did long before Europeans landed on the eastern shores of the continent. I recommend using western red cedar, available at most specialty markets and seafood shops, it gives the smoke a stylized, subtle flavor. We’re also using a delicate glaze centered by BLUE ELEPHANT YELLOW CURRY, a Thai based ingredient elevating the lemon and dill in the recipe.
This side dish is wonderful with grilled steak or fish during the late Summer and early Autumn months - but also keep this recipe in your back pocket for the holidays this year. The brown spice notes from the BLUE ELEPHANT MASSAMAM CURRY PASTE intermingled with the natural sweetness of the carrots is nothing short of culinary nirvana - thump thump!
WARNING: This one is ADDICTIVE. Buttery, warm with a whisper of sweet heat from BLUE ELEPHANT YELLOW CURRY PASTE - this popcorn is nice for any cocktail party, but absolutely perfect for your next movie night at home. Snack snack - thump thump!
Massamam curry is one of my favorites; hailed from India, it’s stylized flavor is marked by brown spices of cinnamon, clove, and cardamom that go beautifully with this grilled beef tri-tip.
Still, most chefs cook because of the gratification that comes from making others happy. No doubt, there are myriad other reasons that include but are not limited to creativity, self expression, linear processing, nostalgia, love of technology…and the list goes on and on…but at the end of the day, my satisfaction in being a chef comes from knowing that my work is enriching the lives of others. Maybe it’s altruism, insecurity, or just plain vanity…or more than likely, a little or lot of all of those things.
