I Don't Want To Wait In Vain, Do You? Curry Chicken & Akee With Salt Fish...

Curry Chicken With Acini Di Pepe

About 4 years ago I was introduced to my friend Erik's mother in law, Mrs. Chambers.  I was leaving soon to head to Iraq to cook for our troops.  His in-laws are Jamaican so I wasn't surprised that there was Curry Chicken being made for dinner that night.  Secretly I had hoped for Akee & Salt Fish but the smell of Jamaican Curry wafting around the house was more than enough to have my mouth watering for what was to come.  I sat down to have a plate, the first bite was heavenly.  The chicken was tender and the onions still had a crispness to them that was incredible.  The second bite held more of a surprise, you see I've had this dish made for me plenty of times and had even made it myself but this was different.  I bit down and there was a doughy little narrow dumpling that was infused with all on the ingredients of the dish.  I found out that they are called "spinners" (you make them by "spinning" dough in your hands).  I soon discovered that the spinners were as essential to this dish as the chicken itself is, it adds a new dimension  of flavor and a welcome contrast in texture.  It's for this reason that I chose Acini Di Pepe for this dish instead of the traditional rice.  The tiny spheres burst in your mouth with each bite.  I'm sure that some of you are wondering why I didn't just make the spinners to go with this dish instead?  To that I say, I will never be able to duplicate Mrs. Chamber's spinners so why disrespect her dish.

Negril Sunset

On the menu for this weekend:

Curry Chicken with Acini Di Pepe  & Cucumber-Tomato Salad

Akee & Salt Fish with Festival

Curry Chicken is an extremely popular dish with recipes that vary from kitchen to kitchen all across the Caribbean and South East Asia.  When I make it, I prefer to make the sauce spicy and thick so that there's dipping sauce for the "Oh-So-Good" fried bread.

For the Curry Chicken menu we will need the following:

• Chicken (any parts)
• Onions (1 onion)
• Garlic (5 cloves)
• Fresh Thyme (3 stalks)
• Tomato (2 each)
• Potato (2 cups)
• Scotch Bonnet Pepper or Habanero (2 each)
• Jamaican Curry (3 Tbs)
• Chicken Stock (2 cups)
• Acini Di Pepe (1 box)
• Pita Bread (2 Each) or Paratha
• Olive Oil (2 Tbs)

Start by marinating the chicken in garlic and olive oil for 1 hour. Once the chicken is ready place it skin down into a heated and oiled pan and remove once browned. Add the julienned onions, garlic, diced tomatoes and peppers into the same pan adding the curry powder and allowing to brown slightly.  Take the browned chicken and add it to the pot and pour in the chicken stock (1 cup).  Allow to come to a boil, reduce heat and cover. Check in 10 minutes, add the diced potatoes and cover while allowing to cook for 10-15 more minutes or until done.  The starch in the potatoes will thicken the curry to your desire.

Boil chicken stock, add herbs, salt then add the pasta, it should take between 9-11 minutes.

Acini Di Pepe

In a heated skillet place the pita bread or Paratha (Indian Bread) just to allow to warm slightly. The bread shown is Indian and Pakistani in origin and will need to be purchased at a specialty store, but I chose it because it goes well with curry.

Heated Paratha 

Slice both the cucumber and the red onion thinly and add salt and vinegar.

Cucumber & Tomato Salad

Curry Chicken, Cucumber-Tomato Salad & Partha 

The first time that  I had Akee & Salt Fish was in Montego Bay,  Jamaica in the early 90's.  I had gone there for 8 days with two of my friends.  I remember looking on all of the "local's" plates and seeing what seemed to be scrambled eggs and white fish with some fried piece of bread.  The idea of this was new for me and I wanted no parts of it, but as I sat there day after day wondering how and why so many people could eat such a combination, I knew I had to try it as soon as I could. So when I ordered the "scrambled eggs and fish",  the waiter said, "sir that's an unusual request!"  "Are you sure that you don't want the Akee & Salt Fish!"  We both laughed and he told me that it wasn't the first time it had happened.  About 10 minutes later I was introduced to what was then and is still one of favorite meals on this planet.

Akee & Salt Fish

Akee & Salt Fish With Festival

For The Akee & Salt Fish menu we will need the following:

• Salted Cod (1 #)
• Scotch Bonnet or Habanero Pepper (2 ea)
• Onion (1 each)
• Tomato (2 each)
• Sweet Bell Pepper (2 ea)
• Garlic (4 cloves)
• Canned Akee (2 cans)
• Fresh Thyme (3 stalks)
• Festival Mix (1 box)
• Olive Oil (2 Tbs)

Mise En Place

To get the salt fish, akee and festival mix you will need to locate a Caribbean grocery store, my suggestion is to do a Google search to find one near you.

Take the salt fish,  submerge it in cold water and refrigerate for 8-24 hrs.  Be sure to change the water 2-3 times during the process.  Once the fish is ready, bring a pan of cold water with the salt fish to a boil and cook for 20 minutes or until the cured fish is tender.  Chop the onion, garlic, sweet pepper , tomato and habanero and set aside for later use.  Take the salt fish out of the pan of water, allowing it to cool, pick through it to remove all bones and to slightly flake.  Add olive oil to a skillet then add the onions, garlic, sweet peppers, thyme and habanero cooking for about 4 minutes.  Add the salt fish and tomatoes and sauté for another 10 minutes. Drain the cans of akee and add to the mix, sauteing lightly and making sure NOT to break the akee apart, until it has heated thoroughly (about 3 minutes).

Festival "uncooked"

Prepare the Festival in accordance with the instructions on the package.  Sticking with tradition I'll have  a Red Stripe or a Ting to make it all come together.

Festival 

Akee & Salt Fish w/ Festival

2nd Plating 

Blues & BBQs... Pulled Pork & Coleslaw

Pulled Pork Sammie With Spicy Coleslaw

When I think of the Blues I think Robert Johnson, BB King, Stevie Ray Vaughn and Buddy Guy to name just a few.  While the music conjures up images of juke joints, smoked filled rooms and bourbon it also sends me into a BBQ craving frenzy.  I'm not sure why I wouldn't make the connection as the two come hand and hand for me.

If you think about it both BBQ and the Blues speak to the "soul of a thing" and "slow roll" you into deeper understanding of not only you but the things that we may take for granted on an hourly basis.
While both appear to be matter of fact, getting them right requires a commitment to detail and patience. After all look at a picture of Robert Johnson sans guitar and tell me you saw that coming.  I know I didn't but when you hear the guitar and the soul in his voice it's a wrap!  The same can be said of pulled pork, it's a large piece of meat that can look overwhelming in size and underwhelming in complexity but when it's cooked with the right combination of herbs, spices and liquid, it can belt out a tune that can be heard around the world.


On The Menu today: Pulled Pork with Home Made BBQ Sauce, BBQ Ribs & Spicy Coleslaw.

Robert Johnson

While the blues may seem sad to some, to me it is just a story about some of the more tough sides and times of life and how to cope.  Stevie Ray Vaughn has a song called Tin Pan Alley that sums up his experience in "The Alley" and is on the playlist for you to listen to, I encourage you to do so.

"Went down to Tin Pan Alley, see what was going on

Things was too hot down there, couldn't stay very long
Hey hey hey hey, alley's the roughest place I've ever been
All the people down there, livin' for their whisky, wine, and gin"

Pulled Pork often takes a back seat to the more glamorous Baby Back Ribs but when done with care is the "Star of the Show" and rightfully takes a back seat to nothing, not ribs, not cracklin' not even the chops.   Nothing..............


For the Pulled Pork Sandwiches we will need the following:

• Pork Shoulder  
• Paprika (2 Tbs)
• Cayenne Pepper (2 Tbs)
• Season Salt (2 Tbs)
• Celery Salt (1 Tbs)
• Powder Garlic (1 Tbs)
• Brown Sugar (1 Tbs) 
• Mustard Seed (1 Tbs)
• Chicken Stock (4 cups)
• Water (2-4 cups)
• Fresh Garlic (20 cloves)
• Fresh Oregano (5 stalks)
• Fresh Bay Leaf (6-7 each)
• Fresh Sage (5 stalks)
• Fresh Thyme (10 stalks)
• Fresh Ginger (1 bulb)

Combine all of the dry spices and rub directly on the pork shoulder.  Place directly on a heated grill to allow to sear or brown on all sides then remove from grill. 

Dry Rub

Searing The Pork

Place the resting pork in a deep roasting pan.  In a pot heat the chicken stock and add all herbs, garlic and ginger to allow to bring to a boil.  Pour the heated stock mixture directly over the pork and place wax paper and aluminum foil to cover tightly (see attached picture). Allow the pork to cook in a preheated oven at 400 for 1 hour and 45 minutes. Flip the pork add more heated water if needed, and cover again to cook for 2 more hours.

Braising the Pork

Once the pork is done it will pull apart with a pair of tongs,  allow to cool and pull apart with your hands or with tongs (see picture).  Make sure that you reserve the liquid as it will be used in the BBQ sauce.  Leave some of the pork undressed so that your guests will have the option of plain or BBQ.

Pulled Pork

Dressed Pulled Pork

BBQ, Coleslaw & Chips

For the Ribs we will need the following:

• Paprika (2 Tbs)
• Cayenne Pepper (2 Tbs)
• Season Salt (2 Tbs)
• Celery Salt (1 Tbs)
• Powder Garlic (1 Tbs)
• Brown Sugar (1 Tbs) 
• Mustard Seed (1 Tbs)      

Dry Rub Baby Back Ribs

Rub the ribs with the mixture and place in aluminum foil to cook on the grill off of a direct flame and in  a pan on low.  Cook for 2-3 hours flipping at the 1 hour mark.  When done cut and plate (see below).

Baby Backs

For the BBQ Sauce we will need the following:

• Catsup (8 oz)
• Dijon Mustard (2 Tbs)
• Orange Juice (1 cup)
• Fresh Garlic (4 cloves)
• Fresh Ginger (2 Tbs)
• Honey (1/2 cup)
• Hot Sauce (1 Tbs)
• Brown Sugar (2 cups)
• Onions (1 cup)
• Bacon (5 strips)
• Pan Drippings from Pork (1-2 cups)

To start cut the bacon into strips and place in a heated sauce pot to render, allow to brown slightly and add the diced onions, garlic cloves and ginger.  After a few minutes add orange juice and 2 cups of pan drippings and allow to reduce by half.  Add the hot sauce, honey, brown sugar, mustard and catsup and allow to cook for 3 to 5 minutes on low heat and covered.  Once it has cooked and combined take a hand wand (mixer) and mix to your desired thickness or consistency.  If the sauce is too thick simply add more of the pan drippings to loosen.

Cauldron of BBQ Sauce

  

For the Coleslaw we will need the following:

• Red Cabbage (1 head)
• Green Cabbage (1 head)
• Mayo (1 cup)
• Dijon Mustard (1 Tbs)
• Apple Cider Vinegar (1 Tbs)
• White Sugar (1/8 cup)
• Jalapeno (1 each)

Cut both types of cabbage into thin strips and dice the jalapeno.  Mix the other ingredients to make the dressing and fold into the cabbage.  Allow the coleslaw to sit in the refrigerator  for an hour to chill.

Spicy Coleslaw

Bowl Of Goodies 

Fried Red Onions, Garlic & Capers

   

A Little Scoop Of Heaven... Roasted Beef Bone Marrow To Die For.....

Bone Marrow

If you have never had roasted bone marrow you are allowing yourself to miss out on one of life's simple pleasures.  They are low in cost, quick in preparation, come in their own serving dish (use the bone to serve them) and delicious beyond compare.

When I was young I would watch my father and grandfather eat things that I would turn my nose up.  I, like most other children, was a finicky eater to an extent.  Beef Tongue, Chitterlings and even Pig's Feet were commonly served on our menu while I wanted nothing to do with them at that time.  If you know me, then you know this insanity didn't last long (maybe from ages 2-5).

I think I was about ten when I had my first scoop of heaven.  I can clearly remember taking my finger, scraping the marrow out and either placing it on a cracker or just eating right off of my finger, I also remember looking around and hoping that none of my siblings saw my "lowbrow" behavior for fear of being the butt of the joke for the rest of the day (try growing up in a house with 3 boys and 3 girls).

On the menu for today is Roasted Bone Marrow....

For this we will need the following:

• Beef Bones (1-2 per person)
• Garlic (1 Clove per bone)
• Flat Leaf Parsley (1 Tbs)
• Dijon Mustard (1 tsp)
• Capers (1 Tbs)
• Red Onions (1tsp)
• Coarse Kosher  Salt (t t)
• Baguette (1 each)

Beef bones can be found in the meat section at most grocery stores.  If you are unable to find them just ask a butcher at the store and they will direct you to them.

The bones will have two openings, place the smaller opening down in the pan and sit upright.  Place one clove of garlic on top of the bone, sprinkle with salt and place in an oven preheated to 425 degrees for 20 minutes.  

While the bones are cooking mix together the chopped parsley, mustard, capers, diced red onions and set aside until the bones are done (do not refrigerate mixture as you need it to remain warm so as not to cool down the bone marrow).  

Once the Bones cool slightly, carefully scoop out the marrow and add the marrow to the bowl of mixed items and dice one of the cloves of roasted garlic to add to the mixture.  Place the mixture into the bones and cut baguette to serve.  

  

Time to Dine

What About Some Soul Food? Good Old Fashioned Soul Food With A Twist.... Chicken & Waffles, Shrimp & Grits

Chicken & Waffles With Peach Compote

Mascarpone Cheese Grits

The term soul food conjures up a variety of images for me, from fried chicken with mac & cheese to catfish with greens and cornbread.  These are a few of the types of soul food that may be familiar to the masses but I want to focus on a couple of brunch items, one that I grew up with and one that is relatively new on the scene.

On the menu for Saturday Brunch: Buttermilk Chicken & Waffles with Peach Compote and Shrimp & Mascarpone Cheese Grits with Andouille Sausage.

While there are quite a few restaurants that put out decent takes on both of the aforementioned, there is an old adage that is quite popular that applies to both dishes; "If you want something done right, do it yourself!" I say this because I'm going to give you some incredible recipes that will put those places in your rearview mirror for good.

Saturday Brunch

For the Buttermilk Chicken & Waffles with Peach Compote you will need:

• Chicken Wings (2-4 pp)
• Butter Milk (1 qt)
• Fresh Garlic (2 cloves)
• Flour (1-2 cups- depending on the amount you are serving)
• Season Salt (2 Tbs)
• Paprika (1 Tbs)
• Cheyenne Pepper (1 tsp)
• Garlic Salt (1 tsp)
• Vegetable Oil (1/2 gal)
• Canned Peaches (1 Can)
• Ground Nutmeg (TT)
• Sugar (1 cup)
• Corn Starch (2 Tbs)
• Water (3 Tbs)
• Waffle Mix (follow box)
• Vanilla Extract (1 Tbs)

For me the best part of the chicken for waffles are the wings, you want to let them marinate in the buttermilk and minced garlic for at least 18 hours.  Make the flour mixture by adding the season salt, garlic salt, cheyenne pepper, paprika and mixing, place the chicken in a paper bag and toss to coat with flour.  Be sure that the chicken is coated to your preference and refrigerate until it is time to deep fry.

To make the peach compote simply add the canned peaches to a sauce pan to heat over a medium flame , once it starts to boil add the sugar and cinnamon then make a slurry (mixture of cornstarch and water, see Blueberry Compote recipe on Soul In The Hole) and continue to cook to your desired consistency.  Once it's done set aside for the meal. 

Heat the oil to deep fry the wings and cook them until they are floating in the oil which normally takes about 7-12 minutes, be sure not to crowd the fryer by adding too much at a time. Once done allow to cool.

The waffles can be made from scratch, but Krusteaz makes an awesome product which only requires water, eggs and oil, my suggestion is to avoid the fuss and use it.  Add a bit of vanilla and remember to spray your waffle iron with non-stick cooking spray. Cook the waffles in accordance with the directions on the label.  Plate your meal and enjoy.

Chicken & Waffles with a Peach Compote Drizzle and Maple Syrup

Saturday Brunch

For the Shrimp & Grits you will need the following:

• Grits (depends on amount of servings)
• Butter (2 Tbs)
• Mascarpone Cheese (1/2 to 1 cup)
• Salt (TT)
• Shrimp (Jumbo 3-4 pp)
• Old Bay Seasoning (1 Tbs) 
• Garlic (1 tsp)
• Olive Oil (1 Tbs)
• Andouille Sausage (1-2 links)
• Pita or Flat Bread 

Peel and devein the shrimp and marinate in old bay, garlic and olive oil.

For the grits the addition of Mascarpone cheese add a smooth texture that simply put, cannot be beat.  Cook the grits in accordance with the instructions on the box, once they are done fold in the mascarpone cheese and add salt to taste.

Cut the Andouille sausage on the bias before they are cooked and then add to a heated skillet with just a touch of oil.  Allow both side to brown and remove, allowing to cool a bit before serving (see picture attached).

Andouille cut on the bias

Sauté the shrimp in oil being careful not to overcook, this should take 2-5 minutes in a heated skillet or sauté pan.  Once done set aside to allow to cool (1-2 minutes).

Cooking Shrimp 

Take the pita or flat bread and grill until warm.  Plate your meal by adding the grits to a bowl or on a plate and adding shrimp and sausage around them and adding the grilled bread (see picture attached).

Shrimp & Mascarpone Cheese Grits

Shrimp & Grits with Andouille Sausage 

Shrimp & Grits with Peach Compote, Toast and Andouille 

I think the drink of choice for this meal is best kept traditional, I'll have an Arnold Palmer (half tea meets half lemonade) or a Mimosa if I'm in the mood.

A Few Of My Favorite Things... Steak Frites with Arugula & Watercress Salad....

Steak, Garlic-Herb Fries, Arugula & Watercress Salad with Dijon Aioli  

"A Few Of My Favorite Things" is a song that moves me whole heartedly, and while the rendition displayed in "The Sound Of Music" is incredible, to me there is nothing like listening to John Coltrane's version on a rainy day.  If you have had this pleasure , I'm sure that you will feel the same way.  Today's entry is not about "crisp apple strudels" nor "schnitzels with noodles",which are clearly two of Julie Andrew's favorite things.  Todays entry is all about two of "My" favorite things; steak and potatoes.

On the menu today:  Steak Frites with Watercress & Arugula Salad.

Beef is truly one of my favorite proteins to eat, cook and enjoy, with steak being by far the most enjoyable for me from the many types or cuts of beef.  While there are differing cuts, from sirloin to skirt steak with many more between, for my Steak Frites I prefer to use either sirloin or skirt steak.  Both cuts go well with french fries and a simple salad. There are plenty of restaurants that serve this dish by the hundreds and I can tell you when it's done right, it's hard to beat.

Today we will make aioli for our fries but we'll toss them in garlic, kosher salt and herbs as soon as they come out of the fryer. The steak will be pan seared and finished in the oven. Finally, the arugula and watercress salad will balance out the meal and will have a simple balsamic vinaigrette dressing.

Dijon Aioli

For today's meal we will need the following:

• Steak (sirloin, skirt or NY strip)
• French Fries
• Garlic (5 cloves)
• Mayonaise (1/4 cup)
• Dijon Mustard (1 Tbs)
• Lemon Juice (1 tsp)
• Fresh Herbs (1-2 Tbs)
• Tamari Soy Sauce (1-2 Tbs)
• Olive Oil (1/8 cup)
• Red Wine (1 cup)
• Butter ( 2 tsp)
• Watercress (8-12 oz)
• Arugula (4 oz)
• Balsamic Vinegar (1 Tbs)
• Course Kosher Salt (TT)
• Cracked Pepper (TT)

As always, we are going to start with the marinade for the steak.  Take one clove of minced or chopped garlic, add to the 1/2 Tbs of fresh herbs, oil, red wine and soy sauce. Pour over the steak and allow to marinade in the refrigerator for 25-60 minutes. 

Make the aioli by combining the mayo, minced garlic (1-2 cloves), lemon juice and Dijon mustard   Refrigerate for later use.

Make the balsamic vinaigrette by adding the balsamic vinegar to 2 Tbs of olive oil, stir and add salt.

Preheat your oven to 450 or broil.  Place a saute pan on the stove top on high once heated add olive oil , butter and add steak to sear.  Cook steak for 4 minutes, flip in the pan and place directly in the oven.  Depending on the thickness of the steak and the temperature that you desire, allow to cook for 3-10 minutes.  Take the steak out of the pan, allowing it to rest for 3-5 minutes. 

"Home Made" French fries are great but frozen fries are a good substitute especially because we are adding fresh garlic and herbs as soon as they come out of the fryer. Deep fry the fries in accordance with the instructions on the package and toss in herbs, garlic and kosher salt. 

To plate add the arugula and watercress to the plate along with the fries.  Cut the steak on the bias (see pictures) and shingle on the plate add a ramekin of aioli and enjoy your meal. My personal beverage of choice for this meal is a glass of Pinot Noir...

Steak Frites w/ Pinot

It's Friday, time to get some Bass. Black Bass Two Ways....

Pan Seared Black Bass With Pasta & Grilled Vegetables

Deep Fried Black Bass with Clams

Sometimes it's hard to choose, be it an outfit, best directions, the right party to go to, or the best way to prepare a dish for family and friends.  At times the pressure can be so intense to go left rather than the familiar right, one may choose to opt out all together. For me the best remedy often times is to do both, after all who writes the rules for you anyway?  I hope the answer is "you write your own rules."  I know that for me I dance to the beat in my head no matter what's playing around me.  Choosing for yourself can be so liberating it just may become addictive.

When I cook for the blog I have no idea what it is I want to make until something moves me.  I literally walk into the store as a clean slate and allow myself to be drawn in by something, whatever that something is.  There are moments when I am drawn to an item and torn over the way I want to cook it. Today I had such a moment when deciding what to cook for the entry.  I knew I wanted Black Bass but I really wanted to have it two different ways....


On the menu today :  Black Bass Two Ways.....

Pan Seared Black Bass with Casarecce, Grilled Zucchini, Squash & White Corn.


Fried Whole Black Bass with Parrardelle and Tri-Colored Tomatoes.



For the Pan Seared Bass we will need the following:

• Black Bass Filet w/ skin on (1 pp)
• Course Kosher Salt (2 pinch)
• Casarecce Pasta (6 oz)
• Olive Oil (2 tsp)
• Zucchini (2 ea)
• Squash (2 ea)
• Fresh White Corn (2 ears)
• Shredded Carrots (1/2 cup) for Garnish

Take the filet and cut into 3 equal portions on the bias and pat dry with a towel and salt then place in the refrigerator for later use.  

Boil water for the pasta being sure to salt the water add Casarecce (pasta) and cook until done, it should take 9-11 minutes. Once done drain and toss in olive oil then set aside.

Cut the zucchini, and squash into strips or julienne style and cut the corn off of the cob.  Heat a sauté pan and add olive oil, once oil is hot add the zucchini and squash to cook until slightly browned.  Remove the squash and zucchini from pan to add to pasta and cook the corn until slightly brown.  Once the corn is done add it to the pasta, add salt and toss to combine. 

Take the fillets out of the refrigerator and heat a skillet. Add olive oil and place the fish Skin Side Down in the skillet being sure to allow the fish to sit undisturbed for 3-4 minutes.  Using a spatula flip the fish to the Flesh Side and allow to cook for 2-3 more minutes or until done.  Plate by placing the pasta down first and then add the fish, pour sauce around or on the fish and enjoy.

Casarecce, Zucchini, Squash, White Corn

For the Fried Whole Bass we will need the following:

• Whole Black Bass (scaled and gutted with the head, tail and fins on)
• Flour (1/8 cup)
• Vegetable Oil (1/2 gal)
• Deep Fryer (1)
• Wooden Skewer (1 each)
• Course Kosher Salt (2 pinch)
• Cayenne Pepper (1 pinch)
• Paprika (1 pinch)
• Red Chili Flake (1 pinch)
• Old Bay Seasoning (3 pinch)
• Shredded Carrots (1/2 cup)
• Green Onions (1 bunch)
• Habanero Pepper (1 ea)
• Pappardelle Pasta (8 oz)
• Cherry Stone Clams (10-12 ea)
• White Wine (1/4 cup)
• Tri Colored Cherry Tomatoes (12 ea) 

Take the whole Black Bass and place skewers in the fish in the shape you desire, most choose either an S shape (pictured below) or a circle.  Add the cayenne pepper, paprika, red chili flake, salt and old bay seasoning to the flour and shake the fish in the mixture to coat as seen below.  Place in the fryer with the still skewer in and cook until done (7-12 min depending on size of the fish).  Once the fish is cool enough to touch carefully remove the skewer before serving.

Heat water for pasta and cook until done, normally 4-7 minutes drain and toss in olive oil to coat.  Cut the tomatoes in half, lengthwise and add to the pasta.  Add salt and toss to combine. 

Heat a sauté pan and add oil and the clams, add the white wine and cover until done, should take 3-4 minutes.

To plate, place shredded carrots down as garnish add the fish and clams (see below).  Slice the green onions and the habanero and place around the fish as garnish.  Add sauce for color and plate the pasta separately and enjoy your meal.

Floured Fish with Spices

Pappardelle with Tri Colored Cherry Tomatoes

Pappardelle

Spicy Goodness

For the Sauce (Garnish) you will need:

• Tamari (Soy Sauce 1/4 cup)
• Sugar (1/8 cup)
• Garlic (1 clove)
• Corn Starch (1/16 cup) for slurry
• Water (1 Tbs)

On the menu for dessert today :

Grand Marnier Infused Chocolate Ice Cream w/ Cake & Sliced Golden Nuggets

We will need the following:

• Chocolate Ice Cream (4 cups)
• Grand Marnier (1-4 Tbs)
• Pound Cake (1 slice pp)
• Golden Nugget Mandarin Orange (3 slice pp)
• Sugar (1/16 cup)
• Milk (1 cup)
• Cocoa Powder (3 Tbs)
• Mandarin Zest (1 Tbs)

Scoop the ice cream out and place in a bowl, add the Grand Marnier and Mandarin zest, stir to combine then cover and place in the freezer (allow 1 hour to reset).  Once the ice cream is done and bowled for serving add more zest as garnish.

Heat a skillet and add butter, browning both sides of the cake.  Slice the Mandarin and plate the dessert (see below).

Make caramel (see post 4/24/12) adding warmed cocoa, and milk, this will be your sauce.  Garnish in which ever way you choose and enjoy.

Grand Marnier Infused Chocolate Ice Cream with Cake And Sliced Golden Nuggets

Blissful Simplicity... An Ode To An Easy Weekend...... Crispy Skin Chicken & Rum Toasted Poundcake

Seared Chicken Thighs w/ Creamed Mushrooms, Leeks & Arugula

 Rum Toasted Pound Cake w/ Grilled Pineapple & Vanilla Bean Ice Cream

Saturdays are for relaxing, weekend projects, family, company (sometimes) and great food.  When I was much younger, Saturdays were of course, for recovery. My Fridays were brutal!  Sure my nose was to the grindstone Monday thru Friday, and of course I worked hard but, come Friday night, it was on and poppin'! Saturdays were all about staying horizontal until the room stopped doing weird things, like spinning.  Now, of course those days long behind me, I prefer a more docile approach to the weekend, like cooking and entertaining.  In that light there's nothing more simplistic than seared chicken with a salad, side and a quick but delicious dessert.  On to the cooking portion........

For todays entree we will need the following:

• Chicken Thighs (2 pp)
• Garlic (6 cloves)
• Sugar (1/8 cup)
• Salt (1/4 cup)
• Fresh Thyme (1 bunch)
• Fresh Sage (1 bunch)
• Fresh Oregano (1 bunch)
• Lemons (3 each)
• Water (1 pint)
• Grape Seed Oil (1/16 Cup)
• Leeks (1 stalk)
• Assorted Mushrooms (16 oz)
• Arugula (12 oz)
• Heavy Whipping Cream (4 oz)
• Salad Greens (8 oz)
• Cherry Tomatoes (5 Halves pp)
• Cucumber (3 slices pp)

For dessert we will need:

• Pound Cake (1 slice pp)
• Pineapple Peeled (1 whole)
• Butter (2 Tbs)
• Sugar (1/2 cup)
• Heavy Whipping Cream (4 oz)
• Rum (1/4 cup)
• Mint (1 crown pp)
• Vanilla Bean Ice Cream (1 scoop pp)

Brining is a process that is simple and adds flavor to most proteins.  Once properly brined there is no need for additional salt as the item brined is all already properly saturated with it.  For the thighs we will combine the salt, sugar, water, roughly chopped garlic, herbs, and halved lemons.  Place the thighs in a bag or bowl and cover completely with the brine, allowing to sit for 12-24 hrs (see picture below).

Brining Chicken

Take the chicken from the brine, pat dry with a paper towel and place on a baking sheet. (see picture).  Preheat oven to 400 and heat a pan on the stove with oil.  Place the throughly dried chicken in the pan Skin Side Down and allow to cook for 3-5 minutes to adhere to the pan and form a "Crust".  Flip and place directly in the oven Skin Side Up allowing to cook thoroughly (about 10-13 more minutes).

Allowing Brined Chicken to Dry

Take the Leeks and cut them in half lengthwise and into 1/4 inch slivers, place in cold water to be sure to remove all grit.  Once done place in a strainer and pat dry with a towel. Place the leeks in a preheated pan with oil  and allow to brown slightly. The assorted mushrooms can be bought precut for a moderate price and will be added to the pan with the leeks, allow the mushrooms to brown slightly and then add the arugula. Chop 3 leaves of sage and add them next.  Finally add the cream by pouring a little bit at a time (4 oz) until you reach the desired consistency.

Take your plate, add the salad with the halved tomatoes and cucumbers and plate the rest of your dish.  

Seared Chicken Thighs

Creamed Mushrooms, Leeks & Arugula

For dessert make the caramel by adding white sugar to a room temperature pan and placing on the stove top on low heat.  Once the sugar starts to turn brown make sure to stir until all is the same color (it should look like a copper penny). Turn off the heat allowing to cool slightly. Meanwhile, add heavy cream to a separate pan allowing it to come to a low boil, add the cream to the caramel, a bit at a time until all is incorporated. (see pictures)

Sugar 

Caramel (browned sugar)

For the pound cake simply use store bought cake and cut it into desirable slices. Add butter to a skillet allowing the pan to get hot and add the pound cake allowing it to toast (this is an important step as it add texture to your dessert so be sure not to skip).  Once toasted set on your dessert plate toasted side up.  Add the pineapple rings to the pan allowing onside to brown, flip then turn down the flame and add rum.  Once cooked plate your dessert and add the ice cream (see picture). Pour the sauce over the cake and pineapple and enjoy the rest of the weekend, that's what it's made for right?????

Bon Appetit