Ingredients 1 tablespoon curry powder 1 tablespoon kosher salt 1/2 tablespoon garam masala 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon 6 boneless, skinless chicken thighs 2 boneless, skinless chicken breast halves 6 strips of bacon 1 small yellow onion, finely diced 3 stalks celery, finely diced 1 green bell pepper finely diced 2 garlic cloves, minced 1/4 cup Madeira, optional, may omit or substitute red cooking wine or chicken stock 800 gr. crushed tomatoes 1 cup chicken broth 1/2 cup golden raisins 3 stalks thyme 1/2 cup slivered almonds For the coconut rice 1,5 cups long grain white rice 400 gr. unsweetened coconut milk 2 cups water 2 teaspoons granulated sugar 1 teaspoon salt Method Mix the curry powder, salt, garam masala, ginger, and cinnamon together in a small bowl. Trim the chicken of extra fat and cut into chunks, about 5 cm. Place the chicken on a plate and sprinkle half the spice mixture over the top. Leave to sit for about 15 - 30', while you get on chopping the other ingredients. Cut the bacon into small pieces and cook over medium heat in a large Dutch oven until just crispy. Remove to paper towels to drain using a slotted spoon. Carefully pour the bacon grease into a heat proof bowl or measuring jug. Return 2 tablespoons of fat to the pan, then add the chicken pieces in one layer. You’ll need to do this in batches, don’t crowd the pot. Cook the chicken pieces until lightly brown and sealed, flip over and do the same to the other side. Remove to a plate and finish all the chicken. If you need to, add a bit more bacon grease as you go. When all the chicken is seared, add 2 more tablespoons grease to the pot, if you run out of grease, use vegetable oil. Sauce Stir in the onion, celery and green pepper and cook, stirring, until the vegetables are soft and translucent. Add the garlic and cook a further minute, then sprinkle over the remaining spice blend, stir and cook until you get a beautiful waft of fragrance from the pot. If using, pour in the Madeira and stir, scraping up the lovely brown bits from the bottom of the pot, until the liquid is evaporated. Pour in the tomatoes and chicken broth and bring to a nice bubble. Add the raisins, half of the cooked bacon and the thyme stalks. Return the chicken to the sauce, reduce the heat to low, cover and simmer for 1 hour, until the chicken is cooked through. Give it a stir occasionally to make sure nothing on the bottom burns. Remove the lid and cook for another 30' until the sauce thickens a little, stirring frequently. The Country Captain can be made up to a day ahead at this point, cooled, covered and refrigerated. Reheat gently, adding a bit more chicken broth if needed. Remove the thyme stems from the stew and serve in a big bowl over coconut rice. Sprinkle with the remaining bacon pieces and the slivered almonds. Rice Stir the rice, coconut milk, water, sugar and salt together in a medium saucepan with a tight-fitting lid. Bring to a boil and cook, stirring occasionally until the liquid is almost evaporated and little steam vents form on the surface of the rice. Remove the pan from the heat, cover it with a tea towel then the pot lid. Leave for about 15', then fluff with a fork and serve. Source: https://www.csmonitor.com/
Ingredients 3 bone-in, skin on chicken breasts 4 bone-in, skin-on chicken thighs 85 gr. salt pork 1 large white onion, cut in half 3 celery sticks, cut in half 2 carrots, cut in half 1 jalapeno pepper 1 red pepper, like Fresno 1 head garlic, cloves separated 7 – 8 stems cilantro 2 limes, cut in half 850 gr. white hominy Toppings Finely diced radishes Diced avocado Finely diced red onion Chopped cilantro Crumbled queso fresco cheese Lime wedges Crispy fried tortilla strips or crushed chips Chili powder Method Place the chicken pieces, pork and vegetables, cilantro and lime in a large Dutch oven or stock pot. Add 12 cups of water, bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock. Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid. When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands. You can make the stock up to two days ahead. Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge. When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30' until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through. Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl. Serve with the beautiful array of toppings for everyone to add as they please. Source: https://www.csmonitor.com/
Ingredients 8 portobello mushroom caps 1 large eggplant Olive oil Eggplant spice Roasted Red Pepper Sauce or a very flavorful sauce of your choice like roasted tomato jam or chutney Method Set the oven to 230 °C. Using a paper towel, wipe clean the mushroom caps and remove the stem. Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down. Slice the eggplant into 2.,5 cm slices. Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet. Bake the mushrooms and eggplant for 20', flipping the eggplant halfway through. To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, roasted red pepper jam, and fresh cilantro. Cover with second mushroom cap and serve. Source: https://www.csmonitor.com/
Ingredients 2 teaspoons salt 1/2 teaspoon good quality loose-leaf black or green tea Tops from 3 to 4 stalks of lemongrass 3 smallish boneless, skinless chicken thighs, about 340 gr Method Fill a heavy pot about halfway full with water, just enough to cover the chicken pieces. Add the salt, tea, and lemongrass tops, and bring to a boil. Add the chicken and bring it back to a simmer. Turn off the heat, cover with a tight-fitting lid, and remove the pot from the stove, important if you have an electric stove. Let sit for about 15', thicker pieces may take longer, or until the chicken is no longer pink inside, cut into a piece to check. If it is, put the lid back on and wait another 5 - 10'. Let the chicken cool a little then put it in the fridge overnight to cool completely. Remove the chicken from the liquid and shred with two forks or cut into slices. Source: https://www.csmonitor.com/
Ingredients For the pancake: 1,5 to 2 cups kimchi or 1 cup of kimchi and 1/2 cup chopped cooked chicken 1 egg, beaten 1 cup flour 1 cup water, maybe more 3 tablespoons kimchi liquid 3 tablespoons chives cut into 2 inch pieces or use green part of scallions 1 teaspoon salt 2 tablespoons oil For lazy Marion’s dipping sauce: 1/3 cup soy sauce 1/4 rice wine vinegar or white vinegar 1 teaspoon sesame oil 1 teaspoon hot oil or 1/2 teaspoon red pepper flakes Method Make the pancake. Chop the kimchi and chicken into small pieces. Put the flour, beaten egg, water, and kimchi liquid into a mixing bowl and stir together. The batter should be runnier than American pancake batter – if it doesn’t seem runny enough, add even more water. Err a bit on the side of runniness rather than thickness. Once you have mixed the batter together, add in the chopped kimchi and chicken and stir everything together. In a 30 cm nonstick pan, heat the oil over medium flame, let the pan warm up completely before you start cooking. Add the chives and sauté them for a minute. Then pour in everything else and spread it around evenly. Then leave it alone as it cooks for 4 - 5 minutes. Meanwhile, make lazy Marion’s dipping sauce. Mix all the ingredients in a medium bowl and portion into individual small bowls for each person. Once the pancake is nicely golden on the bottom (lift up the edge to check with your spatula), then flip the pancake and cook the other side. You can flip it using the plate trick (slide onto a plate, then hold the skillet upside down over the plate and flip it) or just flip the whole thing, exercising caution. Cook about 3 more minutes, then slide onto a serving plate or charger. Traditionally, this pancake is sliced into long strips just before serving – we used a pizza wheel. It is great fresh from the stove. It is also great at room temperature, making it a good summertime dish, something you can cook in advance and then serve in the hot part of the day. Source: https://www.csmonitor.com/
Ingredients 4 boneless, skinless chicken breasts 2 lemons 1 cup Greek yogurt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon coriander 1/8 teaspoon cayenne 1 tablespoon finely chopped fresh mint 2 tablespoons finely chopped fresh parsley 1/2 cup slivered almonds, toasted 6 dried apricots, finely chopped 1/4 cup shredded carrots Mehod Preheat the oven to 180 °C. Squeeze half of one lemon into a baking dish that just fits the chicken. Lay the chicken on top, and squeeze the other half of the juice over it. Tuck the spent lemon halves in between the chicken. Slice the other lemon into thin slices and lay over the chicken breasts. Cover the dish tightly with foil and bake until the chicken is cooked through, with an internal temperature of 75 °C, about 30'. Uncover the dish and leave the chicken in the liquid until cool. Chop the chicken into small, bite size cubes. Mix the yogurt and spices together in a large bowl. Stir in the mint and parsley until thoroughly combined. Add the chicken, almonds, apricots and carrots and gently fold everything together until the yogurt evenly coats all the chicken and the ingredients are evenly distributed. Refrigerate for several hours to allow the flavors to meld. The chicken salad will keep covered in the fridge for two days. Source: https://www.csmonitor.com/
Ingredients 240 gr. soft Italian bread 180 gr. cherry or grape tomatoes 240 gr. ball mozzarella cheese 7 - 8 large basil leaves 1 cup milk 3 eggs 1 tablespoon balsamic vinegar Salt and pepper to taste Extra virgin olive oil Method Preheat the oven to 180 °C. Grease and 8 by 20 cm square baking dish. Cut or tear the bread into bite size chunks and scatter in the baking dish. Nestle the tomatoes between the cubes, spreading them out as much as possible. Cut the mozzarella into pieces, roughly the size of the tomatoes, and nestle them around the dish too. Tear the basil into pieces, or nicely cut it into ribbons and tuck them around the whole affair as well. Measure the milk in a 2 cup jug, then add the eggs. Beat well, add the balsamic vinegar, salt, and generous grinds of black pepper. Beat until it is all thoroughly combined. Pour the milk mixture over the bread, doing your best to distribute it evenly. Press down on the bread cubes with a knife or a spatula just to get them moist. Cover the dish with foil and bake for 15', then remove the foil and bake 15' more, until the top is golden brown, the cheese is melted and the tomatoes are beginning to burst. Serve hot, drizzled with olive oil. Source: https://www.csmonitor.com/
Ingredients For the salsa 1/2 cup diced onion 1 cup finely diced summer squash, divided (about 1 large squash) 1 plum tomato 2,5 cm piece of jalapeno pepper, seeds removed 2 tablespoons cilantro leaves 1 clove garlic 2 squash blossoms Juice of half a lime Salt For the quesadillas 20 squash blossoms 1 tablespoon olive oil 1/2 cup diced onion 120 gr. Oaxaca cheese, shredded into strings, or mozzarella 5 small flour or white corn tortillas Method Salsa Place the onion, 1/2 cup of the squash, the tomato, pepper, cilantro, lime juice, garlic, and squash blossoms in a blender and blend until you have a chunky purée. Pour the oil into a large skillet and add the remaining diced squash. Sauté over medium high heat for about 3', until the squash is slightly softened. Add the purée from the blender and cook for a further 3 - 5', until the salsa is thickened and any excess liquid has evaporated. Salt to taste. Set aside to cool. Quesadillas Pull any hard stems and spike leaves off the blossoms and pull the stamen out of the center. Shred the blossoms into narrow strands, using your fingers or scissors. Pour the olive oil into a skillet and ad the onions. Sauté over medium heat until the onions are soft and translucent, but do not brown, about 8'. Reserve a handful of the shredded squash blossoms, and then add the rest to the onions in the pan. Cook, stirring constantly, until the blossoms are soft and wilted. Take the filling off the heat. Lay the tortillas on the counter, if you use white corn tortillas, wrap them in a wet paper towel and zap them in the microwave for 15" to soften. Layer about an ounce of cheese and a good dollop of the squash blossom filling over on each. Sprinkle a few of the remaining strands of squash blossom over each, then fold in half. Heat a skillet to high heat and cook the quesadillas two at a time until the cheese is melted and each side is golden brown. Serve immediately with the squash salsa. Source: https://www.csmonitor.com/
Ingredients For the filling 3 tablespoons butter 2 bunches green onions, about 12 1 clove garlic 1 teaspoon chopped fresh thyme leaves 2 tablespoons flour 1 cup white wine 2 cups whole milk Zest of one lemon 1 tablespoon fresh lemon juice Salt and pepper to taste 340 gr. frozen corn, thawed and drained 455 gr. frozen Gulf shrimp, thawed and drained For the topping 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon chopped fresh thyme Zest of one lemon 3 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon pepper 1 egg 1 cup buttermilk 3 tablespoons butter, melted Method Filling Melt the butter in a large saucepan. Finely chop the green onions and add to the butter. Sauté until soft and translucent. Put the garlic clove through a press or finely mince it and add to the pan with the thyme leaves. Cook for about a minute, just until the garlic is fragrant. Sprinkle over the flour and stir until you have a smooth, pale mixture. Add the white wine and stir until the sauce begins to thicken. Slowly add the milk, stirring the whole time, and cook over medium-high heat until the sauce has thickened, about 10'. Stir in the lemon zest, juice and salt and pepper to taste. Add the corn and stir until combined. Take the pot of the heat and add the shrimp, stirring to combine completely. The shrimp will begin to gently poach, but do not need to be fully cooked as the dish is going in the oven. At this point, you can cool, cover and refrigerate the filling for several hours. Topping Preheat the oven to 180 °C. Mix the flour, cornmeal, lemon zest, thyme, baking powder, salt, and pepper together with a fork in a large bowl. Mix the buttermilk, egg, and butter together in a small bowl. Add the liquids to the dry ingredients and mix well until you have a biscuit dough. Scoop 1/4 cup mounds of the topping over the top of the filling to cover. Bake for 30 - 35' until the biscuits are firm and golden and the filling is hot through and bubbling. Source: https://www.csmonitor.com/
Ingredients 1 tablespoon olive oil 1 medium to large sweet potato, peeled and diced into even-sized chunks Salt and pepper to taste 60 gr. sausage, cut into chunks and cooked 1/4 cup butter 1/4 cup flour 1 cup whole milk 1 cup chicken broth 1/2 cup sour cream 1/2 cup shredded cheddar cheese, mild or sharp Cooked kernels from 1 ear of corn 2 strips bacon, crisp, crumbled 2 mini boules, centers cut out (reserve tops) 1 green onion, green top chopped for garnish (optional) Method Heat olive oil in a medium or large saucepan over medium-high heat. Add sweet potato chunks and stir fry until tender but not mushy, stirring with a wooden spoon to cook evenly. Salt and pepper to taste. Add sausage, cook until heated through and set aside. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually whisk in the milk and the chicken broth, whisking the mixture smooth. Add sour cream and whisk smooth. Add shredded cheddar cheese and whisk until melted smooth. Add sweet potatoes, sausage and fresh corn kernels. Let simmer, stirring occasionally until thickened to desired consistency. Heat mini boules at 180 °C until insides are very lightly browned. You can butter the tops and brown them in the oven if desired. Remove boules from oven and fill with chowder. Garnish with crumbled crisp bacon and green onion if desired. Source: https://www.csmonitor.com/