Chicken Curry with Tamarind

Chicken Curry with Tamarind
Serves 4

1/2 cup tamarind pulp (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One cinnamon stick
2 tablespoons vegetable oil
2.5 lbs chicken thighs, in pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons minced ginger
1 teaspoon turmeric
2 chiles, minced
1 can coconut milk
10oz chopped spinach

Soak the tamarind pulp in boiling water, covered, until softened, 30 minutes. Strain and discard the seeds.
Add the onion to a dutch oven and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Add the chicken and brown a bit.
Stir the strained tamarind water into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
Add spinach and garnishes, heat through, and serve.

Kielbasa with Kraut and Potatoes

Kielbasa with Kraut and Potatoes
Serves 4

1 lbs kielbasa, cut into rounds
1 clove garlic, minced
1 large onion, half-moons
1 bay leaf
2 lbs saurkraut, drained
1 lbs red potato, cubed
1/4 tsp caraway seeds
2 Tbs grain mustard
1 beer

Brown the kielbasa in a very large skillet, remove.
Cook garlic and onion and bay (and s/p) for a few minutes, until softened.
Add kraut, sausage, and beer, and braise for 10 minutes.

Add potato and braise until done. Finish by mixing in mustard, and serve.

Tzatziki Potato Salad

Tzatziki Potato Salad
Serves 8

2.5 lbs Yukon Gold potatoes, cubed
Juice of 1/2 lemon
oregano, salt, pepper
olive oil
About 1.25cups or 2/3 tub tzatziki. Watch out for store-bought brands not made with yogurt...
1 Serrano pepper, minced
Some red onion and cut up tomatoes.

Mix the potatoes, lemon, oregano, salt and pepper, and olive oil to coat. Roast at 400 for 40 minutes, turning a few times, until firm but done. Let cool.
Mix with tzatziki and extras. Let sit for at least 1 hour, and then re-season and add tzatziki or extras, if needed.