Sunday, June 28, 2009
Flavors, Cultures and Eggs
I like experimenting with different recipes from various cultures.
Mixing up the flavors and ingredients. South American flavors combine very well with Mediterranean I find.
Here's a Cuban recipe known as Achiote Chicken.
These are the measurements needed for two chicken quarters
Achiote powder 2 tbsp
Garlic 4 cloves
Cumin 1 teasp
Evoo 2 tbsp
Fresh cilantro 2 tbsp
Sea salt to taste (or none at all)
Make a paste out of the above ingredients.
Coat the chicken with it and refrigerate over night (at least 6-8 hours)
Grill on high heat for some nice grill marks and then move to indirect heat to finish.
If you don't have a grill, you can use a cast iron pan to sear it on the stove and then move to the oven. 325 for about 20 minutes should do the trick.
I also "blackened" a few eggplant on the grill and then removed the skin. Tossed that in the food processor with 2 small cloves of garlic. To go with that, I made some tahini dressing.
Tahini, 1 small clove of garlic, drop of lemon juice, 1 tbs evoo and water. Add water at the end and keep adding so that you get a runny dressing consistency. It is great drizzled over the eggplant mush, but also great to dip your achiote chicken in. The farmers market had fresh Okra, so I picked up some. Simply sauteed with onion and dried California chili peppers that I bought at a little roadside farm stand. They are not spicy, but have lots of flavor.
At that same roadside stand, I bought some fresh eggs.
Now I need your help, I'm not 100% sure theses are chicken eggs.
What do you think? They are HUGE in comparison to the Organic Valley brown eggs (lower right for comparison) I have in my fridge. The shell of these eggs seems thin. Any thoughts?
I have some cool posts coming up with reviews of a new REAL FOOD cook book.
More details to follow.
I think you're going to like it.