There are a lot of things I love about Paul Newman but two stand out. First is his acting ability. I added this picture from early in his career for those of you too young to remember him. Just look at him and tell me he can’t act.
Second thing I love abour Paul Newman is his Newman’s Own Caesar Salad Dressing. If you are a Caesar Salad lover like me, you should give it a try.
Of coourse, there are lots of other varieties of salad dressing with Paul Newman’s name on them as well as barbeque sauce, spaghetti sauce and so forth.
In this 1998 cookbook, Newman’s Own Cookbook, Newman and his friend, A.E. Hotchner, tell how they bottled Paul’s special recipe for salad dressing as Christmas gifts. They did it for many years until finally they decided, innocently, to just sell it. The story of how they pulled off a major food launch with no-business knowledge is a fun read.
In addition to their story, the book is filled with recipes from Newman’s family and friends. It looks like he swapped recipes with lots of well-known people. There is everything from soup to stews to main dishes to pastas, vegetables, fish dishes, vegetarian dishes, breads, snacks and desserts.
I borrowed this book from the library and have been wildly copying down so many recipes I want to try – everything from his own way of making Caesar Salad, with homemade croutons, to this interesting chicken dish. My husband and I really like chicken legs and thighs and this recipe sounds just different enough to be interesting. I especially like the use of so many cloves, lots of pepper and the yogurt. What do you think?
Ismail Merchant’s Yogurt Chicken
- 1/2 c. vegetable oil
- 2 medium onions, chopped
- 4 dried whole red chilis
- 12 cloves
- 5 1/2 pounds of chicken drumsticks and thighs
- 1-inch piece of gingerroot, peeled and grated
- 1 1/2 cups plain yogurt
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- Heat the oil in a large heavy-bottomed skillet or saucepan over medium heat. When hot, add the onions, chilis and cloves. Cook, stirring frequently until the onions brown.
- Add the chicken and gingerroot, and stir constantly until the meat is seared on all sides.
- Mix the yogurt with 1 cup of water. Add to the pan with the salt and pepper. Cover and cook over a medium low heat, stirring occasionally for 1 hour.
Serves 10 to 12. If you try this recipe, come back and let me know what you think.
I borrowed Newman’s Own Cookbook from the library, so it could be at yours as well. It’s also available at Amazon. (I am an Amazon Associate.)
Talking about food is a regular feature on my blog and others as well. Visit Beth Fish Reads for other bloggers who are participating in Weekend Cooking.