Out with the old, In with the new !! Year End Recap 2013

We are a day shy from the New Year! I cannot believe how fast this year flew by. I know, I know we all say that every single year BUT somehow 2013 went by really fast! and what a year it was!!Before we ring in the New Year, I wanted to take a minute and recap the wonderful year Freaky Curry has had. I wanted to thank you all for the overwhelming support and love for me and my passion. I also want to acknowledge all my friends and family for humoring me while I “grew” and “matured” in my art. 🙂 Without you all, this wouldn’t have been possible. So…..

Thank you!! 

Before we go “Out with the old, In with the new..” Let’s do a quick recap of 2013!! 

(Trust me when I say that I couldn’t find a way to post the thousands and thousands of pics taken)
January: Freaky Curry travelled to India and found teeny tiny coconuts!!
And made a MEAN MEEN Curry 😉
February: We celebrated Valentine’s day and the flirty weather Carolinas is famous for!
March: A lot of finger foods!!
 AND participated in a mini culinary challenge:
April: We were all about healthy eating !
May: Destination eating and welcoming the grilling season!
June: All about summer entertaining
July:  Birthday celebrations and A lil bit of everything
Happy Happy to me!!
August: Come cook with me!!
Yumm!!
September: Getting ready for Fall!
October: Vineyard picnics and more!!
Picnic recipes!!
November: Thanksgiving!
December: Holidays and introding Luca’s friends cooking corner for charity!
Cooking with kids!!
Quoting from my favorite poem really apt for beginning a New Year,And there’s a hand, my trusty fiere,
And gie’s a hand o’ thine,
And we’ll tak a right guid willie-waught 

For auld lang syne!

For auld lang syne, my dear
For auld lang syne,
We’ll tak a cup o’ kindness yet
For auld lang syne!
Translation:
And there is a hand, my trusty friend,
And give us a hand of yours,
And we will take a goodwill drink (of ale)
For times gone by!For times gone by, my dear
For times gone by,
We will take a cup of kindness yet
For times gone by.And whatever your tradition is to ring in the New Year, Whether it is black eyed peas, cooked collards, tangerines or a shot of whiskey….
Always remember; Food is a great leveler; Respect it, Cherish it, Share it. 

I wish you and yours health, hope and a presence of mind because everything else will follow. 

Happy New Year! 
Please “like” Freaky Curry on Facebook to get updates on 2014 Cooking classes and recipes.

Tamarind Salmon w/grilled pineapple served with salad of haricot verts

To serve 2

Tamarind Salmon w/grilled pineapple

2 Salmon fillets – 6-8 oz each
1 can of sliced pineapples (2 slices needed)

Marinade:
1/2 cup of tamarind juice
(1/2 cup of dried tamarind (find in the Indian store or the asian store) soaked in 1/2 cup of hot water for 30 min. Pulp and remove seeds + dried shell)
1/2 cup of OJ
sea salt, red pepper flakes + black pepper to taste
1-2 Tbsp of fresh dill (chopped)

Marinate the fish for 30 min.

Grill the fish on an open flame on top of greased aluminum foil .
4 min on each side. Grill pineapples on an open flame (withot the alum foil). 3 min on each side till they have dark grill marks.

Place each pineapple slice on top of the salmon and cover in foil to keep warm.


Haricot verts salad

1/2 pound of haricot verts or tender green beans.
1 juice of a lemon
1 clove of garlic
2 Tbsp of slivered almonds.
sea salt, red pepper flakes + black pepper to taste

Saute the beans in 1 Tbsp of hot OO . Drop in the clove of garlic and continue for another couple of miutes. Season the beans with the seasoning.
Sprinkle the lemon juice and remove from the stove top. Garnish with the almonds and serve with the salmon.

Enjoy with a glass of Pinot grigio for a sunday brunch or a ladies afternoon.