Kitchen-Sink Curry

In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples.

Charleston Chest Service - the best private chef service in Charleston whips up a quick recipe utilizing kitchen leftovers. Here is a super delicious and easy and simple and cheap but amazing coconut vegetable curry recipe by the best private chef in charleston

Ingredients:

• 3 tbsp olive oil

• 1/2 white onion, diced

• 1 1/2 cups broccoli florets

• 1/2 cup sliced bell peppers (any color you have)

• 1 yellow zucchini, sliced

• 1 green zucchini, sliced

• 3 tbsp yellow curry powder

• 2 tsp minced garlic

• 1/2 can coconut milk

• Red pepper flakes (to taste)

• Salt and pepper (to taste)

Instructions:

1. Gather all your leftover vegetables. Don't worry if they're not in perfect condition; we're going to transform them into a delightful curry.

2. Heat the olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.

3. Stir in the minced garlic and yellow curry powder. Allow them to cook for another minute or so, until the spices become aromatic.

4. Add the broccoli florets, sliced bell peppers, yellow zucchini, and green zucchini to the pan. Mix everything well to coat the vegetables with the flavorful curry mixture.

5. Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. If it becomes too thick, you can add a little water to reach your desired consistency.

6. Season the curry with red pepper flakes, salt, and pepper to taste. Start with a small amount of red pepper flakes, and then add more if you prefer a spicier curry.

   Serve it over cooked rice, quinoa, or noodles for a complete meal.

This Leftovers Curry is a versatile dish that can be customized to your taste and what ingredients you have available. Feel free to get creative and adapt it to your preferences. Embrace the art of improvisation in the kitchen, and savor the delicious results of using what's available to you in the moment.

Carolina Gold Arancini

Carolina Gold Arancini, Parmesan & Sesame Seeds

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Carolina gold rice is a staple crop in South Carolina. It’s a long grain flavorful rice and a perfect canvas for tons of classic southern dishes. There are a billion ways to prepare white rice and I'm sure you’re familiar with more than a few. You probably don’t have quite as many recipes for all that leftover rice, though. This is a modern take on a classic but if you don’t like parmesan or sesame, there are so many other ways to play with flavors here. Have at it!

Note: Make sure you use cooled leftover rice. This recipe won’t work with fresh rice.

Ingredients:

• 2 cups Carolina gold rice, cooked

• ½ cup grated parmesan

• 1/8 cup parsley, chopped

• ¼ tsp minced garlic

• 3 large eggs

• 2 cups panko, finely ground

• 1.5 cups AP flour

• 1 Tbsp Sesame Seeds

• s&p to taste

Directions:

1. In a large bowl, combine your cooked rice, parmesan, parsley, garlic, sesame seeds, and egg. 

2. If more binder is needed, add finely ground panko a little at a time until proper texture is reached

3. Roll mixture into balls about the size of  golf ball

4. Place on a parchment lined baking sheet and chill in the freezer. 

5. While your mixture is chilling, set up an egg wash station with finely ground panko in one bowl, whisked eggs in another, and AP flour in the last. 

6. After about 30 minutes, remove the chilled rice balls from the freezer. 

7. First, coat the rice ball in flour. Shake off excess. 

8. Next, dunk the flour-coated rice ball in the egg mixture followed by the panko mixture. 

9. Return to your baking sheet and proceed with the rest of the rice balls. 

10. Once all the rice balls have been egg-washed, return to the freezer for 30 minutes or overnight. 

11. When you’re ready to cook, Heat oil in a deep bottom pan on medium high heat.

12. Once preheated, add your Arancini to the oil. Constantly rotate to ensure even browning. Each one will take about 6-8 minutes in the oil. 

13. While still hot, garnish with salt, parmesan, sesame seeds, and parsley. Enjoy!