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Indian Tandoori Chicken

Reviewed: Mar. 10, 2014
Don't change a thing! I would normally skip artificial color, but I made an exception in this case, and doubled up on red. The food coloring added to the authenticity of this dish, and the first bite took me back to those spring days spent with friends in Lucknow. Too bad we can't get Kingfisher 650ml. Also, if at all possible, use charcoal grill. Little scorch marks add to presentation, and makes for better flavor.
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Lucy's Quick Tonkatsu Sauce

Reviewed: Mar. 10, 2014
Good enough to put Ki****an out of business! Did not have sherry, so I used marsala wine instead, and it worked out just fine. I can't believe just how incredibly easy this is to make, and like Lucy said, all from stuff you already have in the kitchen. My Tonkatsu sauce buying days are behind me.
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Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 10, 2014
This sauce is just delicious! I like my sauce a little spicier and sweeter, so added a dash of Sriracha, as well as some peach preserve. Also slightly reduced bourbon, and simmered it for a couple of hours to make sure the alcohol evaporated. Thanks, Kevin for a great recipe. My BBQ sauce buying days are behind me.
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