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Black and White Ball with Midnight Chicken Hash

July 20, 2020 by Akiba 2 Comments
Black and White Ball – Getty Images

Truman Capote threw “a little masked ball” for 540 of his closest friends on November 28, 1966.  When Capote summoned his pals for a night of dancing (and chicken hash at midnight), he was as famous as he would ever be, and flush with the profits from his critically acclaimed best-selling nonfiction book “In Cold Blood.”

Capote and Friends – Getty Images

I was always intrigued by Capote’s selections for his midnight dinner at such an extravagant affair which included the very all -American and very homey, chicken hash. It may give us insight into the genius of Capote. This is a beautifully balanced dish that is surprisingly like nothing I have tasted. The red peppers along with the tomato paste are the stars that makes this dish zing. Capote was on to something when he placed it on the menu.

Ingredients

2 whole (4 split) chicken breasts, bone-in, skin-on (see Note below)

16 basil leaves

Olive oil, kosher salt and freshly ground black pepper

Six T unsalted butter, divided

2 lbs boiling potatoes, peeled and large diced

2 red onions chopped

2 large red bell peppers

3 garlic cloves minced

2 tsp fresh thyme leaves

1 tsp paprika

1 T tomato paste – Note: I used 2 T

4 minced scallion, white and green parts

1/4 cup chopped fresh leaf parsley

Sour cream, cheddar and sliced lemons for serving

Note: I used 4 boneless, skinless chicken breasts and baked them for 12 minutes at 425 F.

Directions

Preheat oven to 350 degrees F. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 minutes until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Note: I used boneless, skinless chicken breasts and baked them for 12 minutes at 425 F.

Melt 4 T of the butter (saving 2 T) in a large saute pan. Add the onions and cook for a few minutes and then add the potatoes, 1 t salt and 1/2 t pepper and saute over medium heat for about 10 minutes until evenly browned and cooked through – but not mushy.

In a separate saute pan, melt the remaining 2 T butter and add the red pepper, garlic, thyme, paprika, tomato paste, 1 t salt and 1/2 t of pepper and saute over medium heat for about 5-7 minutes, until the edges of the peppers are seared.

Add the chicken and pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter. Finish with sour cream, cheddar and sliced lemons.

My version of the Black and White Ball Chicken Hash

Posted in: Eat, Learn, Recipes Tagged: Black and White Ball, Capote, Chicken Hash

GOAN CURRIED FISH STEW

April 29, 2020 by Akiba 3 Comments

While we are in our homes during these uncertain times, we find ourselves cooking more than ever but we are also finding a sense of comfort and accomplishment.

This super flavorful ultra-comforting fish stew should keep everyone in the family happy. An added benefit is that you can prepare the whole recipe in advance except for adding the fish. Then reheat the stew and add the seafood minutes before you sit down to eat. I made it twice in the same week because my husband, Fay, raved about it.  Also this stew goes great with Naan bread to soak up all the wonderful juicy flavors.  For the one bowl homemade Naan bread recipe see:
http://bajabeat.com/homemade-naan-bread-just-like-you-find-in-real-indian-restaurants/

Goa is on the southern coast of India and is tropical where coco palms and fresh seafood are abundant.  Goans use a local flat fish called pomfret, similar to sole.  Because I live in Los Cabos, my fish of choice is Perico, a beautiful white snapper that is so clean tasting. I purchase it fresh from my local fish monger whenever it is in season. This stew is flavored with hot peppers, lime juice, coconut milk, ginger, spices and garlic – all good for our immune systems.

INGREDIENTS:

2 pounds fish fillets cut into 1-inch pieces (Shrimp would also work for this dish)

¼ cup fresh lime juice

1 teaspoon salt (divided in two parts)

2 cloves garlic

4 teaspoons of chopped fresh ginger

1 can unsweetened coconut milk

½ Tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon brown sugar

½ teaspoon fresh ground black pepper

1 teaspoon ground turmeric

¼ teaspoon cayenne

3 Tablespoons cooking oil (I like grapeseed)

1 large onion chopped

1 large tomato chopped

1 serrano minced – seeds and ribs removed  Note:  If you like spicier foods, add more serrano to taste

¼ cup of water

DIRECTIONS:

Step 1:  In a glass container, combine the fish, lime juice and ½ teaspoon of salt.  Let marinate at least 20 minutes.

Step 2:  In blender puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric and cayenne.

Step 3:  In a large saucepan, heat the oil over moderate heat.  Add the onion and serrano:  cook stirring occasionally until golden – about 5 minutes.  Add the tomato and cook stirring occasionally until soft, about 5 more minutes.  Add the coconut mixture, water and ½ teaspoon of salt and bring SLOWLY ALMOST TO A SIMMER, stirring frequently.  Note:  At this point you can turn it off and add the fish when you are ready to eat.  Just bring it up to a simmer before adding the fish.

Step 4:  Add the fish and the lime juice it has been marinating in.  Bring to a simmer until fish is just done – about 2 minutes

I like to serve over rice.

Posted in: Eat, Learn, Recipes, Uncategorized Tagged: Goa, Stew

Casa San Jose’ 23400 An Explosion of Flavors

November 1, 2018 by Akiba 7 Comments

Chef Ulises Gonzalez Sanchez

New restaurants flash across Cabo’s scene every year.  Casa San Jose’ 23400 is one of the most accomplished Mexican kitchens within the borders of Los Cabos and the Baja.  If you have lived through the ongoing battle to get to the soul of the restaurants here, this restaurant might just capture your soul with its layers of flavor.

Ulises González Sanchez is an innovative Chef from Mexico City and though his presentation is phenomenal, he does not sacrifice art over ingredient. The creations of Chef Ulises, without doubt, do not know borders. He sources vegetables from local organic gardens and fresh products from the Sea of Cortez in combination with culinary techniques that he acquired through extensive travel throughout  Mexico as well as France, Spain and Morocco.  Each dish has a history behind it and every plate is a part of the Chef and it’s no wonder Ulises is so successful.  He trained under some of the top chefs in the world who spotted his talent at a young age:  Enrique Olivera, Guy Santoro and Olivier L’ouibart – just to name a few.

Chef Ulises

Rose Garden Bombay Gin with St. Germain, grapefruit juice, strawberry, basil and sparkling wine

The Mixologists are also first class at Casa San Jose’.  It was difficult to decide with so many interesting drink options but we went with The Rose Garden Bombay Gin with St. Germain, grapefruit juice, strawberry, basil and sparkling wine.  The glass was frosted with icing sugar and it was literally too beautiful to drink but we somehow managed it and then we could not help ourselves – we licked the glass.  Then came then the signature drink, Mezcalpeño, with Union Mezcal, berries, jalapeño tincture and grapefruit soda – better than delicious!  They also have a winning wine list with many choices from Baja’s Valle de Guadalupe.

You obviously can’t eat all of the things on the menu but we were so taken with our choices that it was difficult to decide.  When Chef Ulises is creating a new dish, he likes to start with what is available locally and seasonally and then he takes it to the kitchen and starts testing how it will perform and then judges when it is ready to take it to the table.  Every plate that he makes is a picture and when he presents a dish, he is looking for that “wow” factor.  He likes to watch the guests to observe their reaction and to witness if what he was thinking about the dish was accurate and they he performed well.

We started with the Chef’s Amuse Bouche – Duck rolled in a hibiscus salt that was as fine as dust. We moved to the Crispy Duck Carnitas appetizer in blackberry sauce and then Tuna Tartar with garlic and coriander, showered in a bath of ponzu and hibiscus salt.

For the main course, we were in awe of the Pipián Slow Roasted Pork Belly spread across the plate in a beautiful arc of green vegetables.  I am not sure how we did it, but then we ordered (and actually ate) the Grilled Marrowbone with tortilla salt flakes, roasted pumpkin seeds and 3 chile dust.  We also couldn’t resist the Wood-Fire Oven Pork Shank Confit.

Pipián with Pork Belly with Green Vegetables

This isn’t to say you should skip dessert.

Since we are starting a new season, Casa San Jose’ has some surprises as it is moving into a different direction utilizing and focusing more on their wood-burning oven and grill to bring you down to earth flavors with the help of smoke and fire creating a different kind of explosion of flavors. Chef’s Ulisis’ smaller menu will remain which is more spur of the moment and more condensed dishes and will still carry his imprint on the kitchen.

Mussels from wood fired oven in maya dressing + fried plantain

Casa San Jose’ is located on a smart looking street in the San Jose’ Historic Art District where the old Morgan’s restaurant once resided.  The Art District seems the perfect complement to Ulisis’ creative cooking.  The smaller dining room and bar leads into a light, bright open space where the vibe is relaxed yet elegant, perfect for anything from a romantic dinner to a business meeting or a special occasion.

Chef Ulisis’ grand project at Casa San Jose’ may well redefine what a Mexican restaurant might be.  The professional staff, great mixologists and exceptional food make it a true taste of Mexico while you travel the world.

Their Mission Statement is “Let each guest go in Love.”

Notes:

I spoke to the Chef about Cooking Classes and that is on his bucket list.

There is a private dining area above the restaurant with a full kitchen and bar that can seat up to 10 people with a set menu.

Hours:  4:00 pm to 10:00 pm

Credit Cards Accepted

Calle Manuel Doblado #107 (13.51 mi)
San José del Cabo, Baja California Sur 23400

Get Directions

Tel:  01 624 688 6963

Posted in: About, Eat, Learn Tagged: Cabo, Casa San Jose' 23400, Los Cabos, San Jose' Historic Art District, Ulises Gonzalez Sanchez, Ulisis Sanchez Gomez
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