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Other Stuff to Know - 13
Steele’s Favorite Two Foolproof Recipes
These recipes may be my greatest legacy!
Part of being a Citizen of the World is enjoying food and sharing it with friends. Even better is when you prepare the food yourself for your friends and knock them out with its taste. Here are two recipes I’ve perfected over many years that you and your friends are guaranteed to enjoy.

Steele’s Fabulous Salad Dressing Recipe
For salads with any type of lettuce or spinach leaves. Recipe is for approximately two cups:
1. Mix together: 1/3 cup of good quality balsamic vinegar
  2 heaping tablespoons Honey (or Dijon) Mustard
  3 1/2 tablespoons freshly squeezed lemon or lime juice
  3 1/2 tablespoons granulated sugar
  2 1/2 teaspoons salt (preferably kosher or sea salt)
  1 teaspoon freshly ground pepper
  2 1/2 teaspoons garlic powder
  1 teaspoon dried tarragon (ground fine in the palms of your hands)
2. Add 1 1/2 cups of good quality extra-virgin olive oil and mix together.
3. Store in refrigerator but leave out to sit at room temperature for one hour before dressing the salad.
Prior to serving, I recommend topping the salad with a handful of pine nuts or a mix of semi-ground dried berries, nuts and seeds. Sliced avocado also goes well in salads with this dressing.

Steele’s Fast Fabulous Curry Chicken Recipe
For four to six persons:
1. Take all the meat off a BBQ chicken in pieces by hand. Discard the skin and bones.
2. Cook 1 1/2 cups of Minute Rice with a small handful of raisins and a tablespoon of turmeric.
3. Slice up two cups of mushrooms and fry them lightly in butter and a large splash of Lea & Perrins Worcestershire Sauce.
4. In a large saucepan, stir together:
  1 1/2 cups soy sauce
  1 cup pure maple syrup
  1/2 cup Lea & Perrins Worcestershire Sauce
  1 1/2 tablespoons ginger powder
  2 tablespoons curry powder
5. Cook for five minutes over a low heat (taking care not to let it boil). Add more curry powder to taste if needed.
6. Add the chicken meat, cooked mushrooms and a pint of light sour cream to the mixture heating in the saucepan and cook for 15 minutes over a low heat, stirring occasionally.
7. Stir in 1/2 cup of brandy.
8. Add 1 tablespoon of arrowroot to thicken the curry sauce, as required.
9. Serve the curry chicken over the rice.
This dish goes well with mango chutney as a condiment and small (frozen) peas. Turkey meat or shrimps can be substituted for chicken.
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