Rams Game Day Newsletter 4 Oct 15th Los Angeles_Digital | Page 71

WITH ANGI BOSELLI
Presented by
GRILLED TANDOORI PORK WITH CURRIED
CAULIFLOWER AND TZATZIKI SAUCE
INGREDIENTS
2 pork Tenderloins
6 cloves garlic, roughly chopped
1 (3-inch) piece peeled ginger, coarsely chopped
Kosher salt
3 tablespoons canola oil
1 tablespoons distilled white vinegar
1 tablespoons paprika
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground bay leaf
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground clove
1 1/2 teaspoons ground ginger
1 cup plain Greek yogurt
1/2 teaspoon ground black salt
METHOD
Purée garlic, ginger, and ¼ cup water in a blender along with
2 teaspoons salt, half the oil, vinegar, 1 tsp. chile powder, and
half of each of the following: cardamom, garlic powder, bay leaf,
cinnamon, cloves, and ground ginger.
Put yogurt, black salt, chiles, and all remaining oil, chile powder,
cardamom, garlic powder, bay leaf, cinnamon, cloves, ground
ginger, and salt to taste into a bowl; mix. Pour yogurt mixture
over chicken; massage into fl esh for 2–3 minutes. Cover with
plastic wrap; let marinate at room temperature for 1 hour.
Curried Roasted Caulifl ower
INGREDIENTS
1 head caulifl ower, chopped small
1 cup frozen peas, thawed
2 shallots, minced
1 garlic clove, minced
1 tablespoon vegetable oil
2 tablespoons curry powder
1 teaspoon ground cardamom
Kosher salt and ground black pepper
METHOD
Preheat oven to 425°F.
Coat caulifl ower, shallot, and garlic with oil in a large mixing
bowl. Season with curry powder, cardamom, salt and pepper. Place
on a parchment lined baking sheet; roast 20 minutes, or until
vegetables are tender and golden.
Preheat grill to medium-high. Arrange pork on rack in a single
layer. Grill, turning a 1/4 turn every 4 minutes. Remove from grill;
rest 5 minutes before slicing.
Tzatziki Sauce
INGREDIENTS
1 English cucumber, grated and squeezed of liquid
2 cups Greek yogurt
2 tablespoon Vegannaise
2 tablespoons garlic, minced
2 teaspoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon mint, chopped
Kosher salt and ground black pepper
METHOD
In a large mixing bowl combine all ingredients.
Season to taste with kosher salt and pepper. Cover chill.