Spring has sprung, and with it, grilling season. It's always a bit dangerous when I get the cooking bug. Armed with beer, spatula, fire and meat I created the following:

The red is a tandoori tikka marinade -- soybean oil, spirit vinegar, garlic, salt, ginger, ground paprika, lemon juice, cumin, coriander, red chili, sesame oil -- from Asian Home Gourmet ($1.50 at Henry's, enough for 1 lb cubed chicken); the yellow is a curry powder consisting of coriander, tumeric, mustard, chili, ginger, cumin, and fenugreek. The chicken was left to marinate overnight.

Grillin like a villain:

The finished product:

The verdict: the tandoori turned out great, very flavorful and succulent. Will definitely be making this again. The yellow curry powder, while great for coloring, did not add a lot of flavor to the chicken. I sprinkled some more on after removing from the fire, let it mingle with the juices, and it tasted better after that.

Teriyaki Chicken
Eggplant
Onion
Spinach
Cabbage
Stirfry
and...

Entirely too much Miller Lite

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Bed of spinach and other greens
Roasted pine nuts in olive oil and sun dried tomatoes
Stips of chicken breast

Oooo, that was good. Cut up some green onion and cauliflower, sauteed in olive oil, add in a little bit of lean ground turkey and then the gobi packet: cumin, turmeric, chilies, ajowan seeds, amchur powder, and minced onions. Made by Arora creations, bought at Whole Foods. We definitely have to get that again. It was delicious. Sadly, no leftovers. Also, I drank a bit too much of the latest $3, the Crane Lake Malbec. Overall, quite an excellent night.