Recipes

Black and White Ball with Midnight Chicken Hash

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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

GOAN CURRIED FISH STEW

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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.

When The Temperatures Soar

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Every summer, there’s a shift that happens when our preferences switch from hearty food to lighter fare. Fish is a good choice because what little heat cooking is involved is fast. On these very warm summer days, the last thing I want to do is crank up the oven so to beat the heat, I have created two light fish recipes that are my go to meals for hot Cabo summers.

Fish with Pico de Gallo (2 servings)

  • 2 firm white fleshed fish fillets – any good quality firm white fish works such as Cabrilla, Snapper, Flounder, Halibut
  • 2 cups of pico del gallo: (dice 4 roma tomatoes, 1/2 small white onion, 1                   jalapeno, juice of 2 limes, pinch of minced cilantro and a little salt)
  • 3 T butter
  • 1 cup dry white wine

Directions:  Prepare the pico de gallo and cook in a medium sized skillet and cook for 3-5 minutes, add the butter and cook another 3 minutes finally adding the wine. Once the alcohol aroma dissipates (about 2 minutes), add the fish fillets and spoon the sauce over the top.  Cook for approximately 3 minutes (depending on the thickness of the fillets), turn off heat and put the lid on.  Let the fish set for another 5 minutes or until it pulls easily apart with a fork.

Pico de Gallo

Pico de Gallo

Fish with Lemon and Capers (2 servings)

  • 2 firm fish fillets such as Cabrilla, Snapper, Flounder, Halibut, Salmon
  • 3 T butter
  • 2 T olive oil
  • 1/2 medium white onion minced
  • 1 small jar of capers with brine
  • 1 cup dry white wine
  • 2 – 3 T  finely chopped fresh parsley
  • 2 – 3 T finely chopped fresh dill (optional)
  • 1 lemon – juice and zest
  • Fresh chopped parsley and dill for the garnish

Directions:  Dice the onion and place in a cold medium sized skillet with olive oil and butter (see note below) turn on the heat to medium and slowly melt the butter; cook until the onion is transparent.  Add the capers and the brine from the jar and cook for 3 minutes and finally add the wine.  Once the alcohol aroma dissipates (about 2 minutes), add the parsley, dill, lemon zest and juice along with the fish fillets.  Spoon the sauce over the fish and cook for about 3 minutes (depending on the thickness of the fillets).  Cover and let sit for 5 minutes or when the fish pulls apart easily with a fork.  Garnish with fresh parsley.

Cabrilla with Lemon, Caper, Parsley Sauce

Cabrilla with Lemon, Caper, Parsley Sauce

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Both of these dishes are great on their own but also work well served over rice, wheat berries, bulgur wheat or quinoa because they are quite soupy.  If you use salmon, another option is to toss it with pasta.

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NOTE:  The legendary Italian cookbook author, Marcella Hazan, wrote:

ALWAYS START COOKING ONION (OR GARLIC) IN A COLD PAN.

Marcella taught that starting those aromatics in a cold pan means they cook up more gently and gradually, creating luscious, tender onions and light-gold garlic that never tastes overwhelming or acrid.