West Indian Chicken Curry

1 chicken, cut into pieces
1/2 cup gree sauce
2 onions, roughly chopped
3 tablespoons curry poweder
1 tablespoon garam masala
1/4 cup oil
3 cloves garlic, roughly chopped
1teaspoon fenugreek seeds
1/2 scotch bonnet, finely chopped
1/4 cup demerera sugar
1 bay leaf
Salt and pepper

Toss chicken with green seasoning and one onion. Marinate overnight.

Sprinkle curry powder and garam masala on chicken and mix well.

Heat oil and saute remaining onion, garlic, fenugreek, and hot pepper until golden.
Add sugar and cook over medium high heat, turning mixture with a wooden spoon.when mixture is bubbling nd dark brown, add chicken with marinade and stir until the pieces are coated,

Lower hear and simmer uncovered, 20-30 minutes. Add 2 cups hot water, then cook another 30 minutes until chicken is tnder and sauce is thick.

Skim off fat and serve over rice.

Sauce Chien

4 green onions
1/4 cup parsley
3 cloves garlic
1/4-1/2 scotch bonnet or to taste
1/2 lime, juiced
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 cup boiling water
Salt and pepper

In a food processor, combine onions, parsley, garlic, and hot pepper. Pulse to finely chop.

Stir in lime, vinegar, and oil. Pour boiling water over, then ket stand to cool completely.seaon to taste.

Store in refrigerator. Serve at room temperature with grilled meat or fish.

West Indian Colombo Curry Powder

1/4 cup whole cumin seeds
2 tablespoons whole curiander seeds
2 tablespoons whole coriander seeds
2 tablespoons whole mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon cloves
2 tablespoons cinnamon
2 tablespoons dried ginger
1/3 cup tumeric
1 tablespoon whole black peppercorns
1-2 whole dried hot peppers

Toast the cumin, coriander, mustard, fenugreek, and cloves until mustard begins to pop.

Grind all ingredients to a powder.

Geera Pork

2 tablespoons vegetable oil
2 tablespoons demerara or brown sugar
1 and a half pounds boneless pork, cut into cubes
1 teaspoon Kosher or sea salt
4 teaspoons ground roasted cumin, aka geera
2 cups hot water
Hot pepper sauce, to taste

Heat the oil in a large pot. Add the sugar. Cook, stirring frequently (more like constantly), until it is bubbling and dark brown and you can smell the caramel, about 3 to 4 minutes.

Carefully add the meat, sprinkle with salt and geera, and stir until the meat is coated in the caramelized sugar. Cook, uncovered, until the meat has released its juices and is very brown, stirring frequently – about 15-20 minutes.

Add the two cups of hot water, pouring it into the side of the pot, NOT on top of the pork. Once the water is sizzling, stir and continue cooking for about 1 hour, until the pork is tender and the sauce has cooked down. The finished dish should be fairly dry, not a stew. The sauce should be very dark brown and coat the meat.

Stir in hot pepper sauce and additional geera and salt to taste; there should be sufficient geera to give the dish a slight grittiness. Continue to cook for a few minutes to blend the flavors.

Coconut Biscuits

3 cups flour
3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup butter or margarine
1 cup freshly grated coconut
1 1/4 cups milk
1 teasoon coconut or almond extract

Heat oven to 400.

Combine dry ingredients in large bowl. Cut in butter until mixture resembles course crumbs. Mix in coconut.

Combine milk and extract. Stir in dry ingredients to make a stiff dough.

Drop in heaps on greased cookie sheetsand bake 18-22 minutes until golden and crisp.

Tostones

3 to 4 unripe (green) plantains
Oil for shallow frying
Sea salt

Peel plantains and slice crosswise about 1-inch thick.

Heat 1/4 inch of oil in heavy shillet on medium heat. Fry plantain slices until lightly browned on flat sides. Drain on towels. Reserve oil.

Cool plantain slices for a few minutes then place in cold, salted water for 5 minutes.

Drain plantain slices between sheets of waxed paper or platic wrap. Pound to flatten. They should be about half an inch thick and doubled in diameter.

Reheat oil and fry slices again on both sides until golden brown. Drain and salt.

Green Sauce (Chadon Beni Sauce)

4 scallions (aka green onions, also called “chives” in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (I increase this amount when using “optional” ingredients below)
1 large onion, peeled and chopped

Optional:
1 stalk celery
6 pimento peppers, stemmed
½ red sweet pepper, seeded
½ green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste

Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using. Place in a food processor with just enough water to blend.

Luang Prabang Pork Salad

For the salad

3 to 4 large or extra-large eggs, preferably free-range
2 medium heads leaf or Bibb lettuce, washed and dried
4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths
1 cup cilantro sprigs
1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs

For the lime juice dressing and the cooked dressing

1 tablespoon minced ginger
2 bird or serrano chiles (optional), minced
3 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
9 to 10 cloves garlic, minced (divided)
2 tablespoons peanut or vegetable oil or minced pork fat
1/2 pound ground pork
1 teaspoon salt
1 tablespoon sugar
3/4 cups hot water
1/2 cup rice or cider vinegar
2 to 3 tablespoons dry-roasted peanuts, coarsely chopped

Put the eggs in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and cook at a gentle rolling boil for 10 minutes. Drain and set aside to cool.

Tear the salad greens into large coarse pieces. Place all the greens, including the scallions and herbs, in a large bowl and set aside.

Peel the hard-cooked eggs and cut crosswise in half. Transfer the yolks to a small bowl and mash; set aside. Slice the whites crosswise and set aside.

In a medium bowl, mix together the ginger, chiles, fish sauce, lime juice, and 1 to 2 cloves’ worth of minced garlic; set aside.

When you are ready to proceed, put the remaining dressing ingredients near your stovetop. Heat a wok or heavy skillet over high heat. Add the oil or fat and heat for 20 seconds, then add the remaining 8 cloves’ worth of minced garlic. Stir-fry briefly, until the garlic starts to change color, about 20 seconds, then toss in the pork. Use your spatula to break up the pork into small pieces as you stir-fry. Once all the pork has changed color completely, after 1 to 2 minutes, add the salt and sugar, then add the hot water and bring to a boil. Add the vinegar, add the reserved mashed egg yolks, and stir to blend.

Pour the hot liquid and pork over the prepared greens and toss gently. Pour the lime juice dressing and toss. Transfer the salad to a large flat platter (or to individual dinner plates) and mound it attractively. Sprinkle on the chopped roasted peanuts, arrange slices of egg white attractively on top, and serve immediately.

Aromatic Minced Pork, Shan Style (Laab)

Paste:
6-8 cloves of garlic, skins on
3 TBS minced lemongrass
1 TBS minced galangal
6 dried Thai red chiles
1 tsp salt
1 TBS toasted sesame seeds

Put the garlic cloves in a dry pan over high heat and roast until the skins are mostly blackened.

When cool remove skins and chop.

Finely chop garlic with salt then add remaining ingredients and process one by one until a paste is formed.

Laab

2 TBS peanut or vegetable oil
1/2 cup chopped shallots
3/4 lb ground pork
1/2 cup chopped scallion greens
1/2 cup rough chopped coriander
1/4 cup chopped mint

Heat a large wok over high heat and add the oil. Add the shallots, lower the heat to medium and cook till browned about 4 minutes. Add the paste and break up with a spoon. Add the pork and cook till browned on all sides then an additional 2 minutes. Add the scallion greens, coriander and half the chopped mint. Remove from heat and mound on plates. Sprinkle with remaining mint. Serve with rice and vegetables.

Vietnamese Chicken Salad

2 pounds of uncooked chicken legs or breasts; or 2 cups of cooked chicken
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice or cider vinegar
1 teaspoon sugar, or to taste
2 or 3 bird or serrano chilies, minced
2 cloves garlic, or more to taste, chopped
3 shallots, thinly sliced
1 cup bean sprouts
2 cups shredded Napa or Savoy cabbage
2/3 cup Vietnamese coriander, coarsely torn, or sweet basil or 1/2 cup finely chopped mint leaves, plus extra for garnish
Freshly ground pepper

Poach the chicken in water for about 30 minutes until the juices run clear when pierced with a knife. Remove chicken from cooking liquid and cool, reserve broth for another use. Chicken can be cooked in advance and placed in refrigerator for up to 48 hours. Return to room temperature for the salad.

Discard chicken skin and shred the chicken to make about 2 cups.

In a small bowl, combine, fish sauce, lime juice, vinegar, chilies, sugar, and garlic. Separate shallots into rings and add to the dressing. Let stand for 30 minutes if possible.

Blanch bean sprouts for about 30 seconds in boiling water, then refresh with cold water and drain well. In a large bowl, combine the chicken, bean sprouts, cabbage, and herbs. Pour dressing over and toss gently to blend,

Mound salad on plates, with ground pepper and herb leaves as garnish. Salad may also be served on hot rice or noodles.

Kachin Pounded Beef with Herbs

Beef
About 1 cup water
1 to 1 1/4 pounds stewing beef or boneless beef shoulder, trimmed of fat and cut into approximately 1-inch cubes
1 teaspoon ground Sichuan pepper
1 scant tablespoon peanut oil or vegetable oil

Flavor Paste
1 tablespoon chopped ginger
2 teaspoons chopped garlic
2 dried red chiles, stemmed
1 teaspoon lightly toasted Sichuan peppercorns
1 1/2 teaspoons salt
1/2 cup loosely packed Vietnamese coriander, coarsely torn or chopped, or substitute coriander leaves

For the beef: Pour 1/2 inch of water into a wok or wide pot, add the beef and Sichuan pepper, and bring to a boil. Cook at a low boil until the meat is tender, 20 to 30 minutes, decreasing the heat gradually as the water evaporates. There should be very little liquid left. Remove from the heat.

Place a heavy skillet or a wok over medium heat, add the oil, and tilt the pan to coat the cooking surface. Add the meat and cook, turning occasionally, until all surfaces have changed color a little, about 6 minutes. Set aside.

For the flavor paste: If you have a large mortar, combine the ginger, garlic, dried chiles, Sichuan peppercorns, and salt and pound and grind to a paste. Add the coriander and pound to incorporate it. Add the meat and pound to blend the flavor paste thoroughly into the meat. (If your mortar is too small to accommodate all the meat at once, remove half the paste and then work with half the meat and half the flavor paste at a time.) The meat will soften and break down but should not be completely pulverized.

Alternatively, mince the ginger and garlic very fine and set aside in a small bowl. Use a spice grinder or coffee grinder to reduce the dried chiles and Sichuan peppercorns to a powder. Stir the powder into the garlic and ginger, then add the salt and use the back of the spoon to blend them together. Chop the coriander fine and blend into the flavor paste. Place the meat in a wide bowl, add the flavor paste, and use a wooden mallet or a wide wooden spatula to press and pound the flavoring into the meat. Serve at room temperature.

Quick Barbecue Beans

4 ounces sliced bacon, cut into 1/2-inch strips
1 cup finely diced yellow onion (about 1 medium onion)
2 tablespoons finely diced green bell pepper
1 tablespoon finely diced seeded jalapeño (about 1 small pepper)
1 teaspoon finely minced garlic (about 1 medium clove)
1 cup ketchup
3/4 cup dark brown sugar
1/2 cup apple juice
1/4 cup honey
2 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon barbecue rub
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 (19-ounce) can pork and beans
1 (15.5-ounce) can butter beans, drained and rinsed
1 (15.5-ounce) can great northern beans, drained and rinsed
Kosher salt, to taste
Procedures
1

Preheat oven to 300°F. Place a 12-inch skillet or dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in the pan as possible.

Add onion to pan and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in ketchup, brown sugar, apple juice, honey, molasses, vinegar, barbecue rub, mustard, hot sauce, and reserved bacon; bring to a simmer. Gently fold in pork and beans, butter beans, and great northern beans.

Transfer beans to oven and cook, uncovered, until beans are heated through and sauce has thickened, about 50 minutes. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Barbecue Rub

1/2 cup light brown sugar
1/2 cup turbinado sugar
2 tablespoon Kosher salt
2 tablespoons celery salt
2 tablespoons seasoned salt
4 teaspoons paprika
2 teaspoons ground black pepper
2 teaspoons chipotle powder
2 teaspoons granulated garlic
2 teaspoons chili powder
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon mustard powder

Combine all ingredients in a medium bowl and mix until homogenous. Transfer to an airtight container and use as needed.

Barbecue Beans

Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
8 ounces sliced bacon, cut into 1/2-inch strips
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups chicken stock or low-sodium broth
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon barbecue rub (see related)
1 tablespoon hot sauce

In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.

Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.

Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.

Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Fingerling Potato Salad with Dill Dressing

1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
Kosher salt
2 tablespoons white wine vinegar, divided
1 tablespoon whole grain mustard
2 tablespoons sour cream
2 teaspoons extra-virgin olive oil
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 tablespoons minced fresh dill
Freshly ground black pepper

Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes. Immediately toss potato pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to cool to warm room temperature, about 10 minutes.

Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving.

German Potato Salad

3lbs wax potatoes, peeled and cut into 1-inch cubes
1/2 lb bacon, cut into 1/2-inch dice
1 medium onion, finely chopped
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon finely chopped, fresh parsley

Place potatoes in large pot and cover with cold water until water level is 1-inch above potatoes. Set over medium-high heat until boiling, reduce heat to medium and simmer until a pairing knife can be inserted into potatoes with no resistance, about 20 minutes. Strain potatoes and set aside.

While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until browned and crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible.

Add onions to pan with reserved bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

In a small bowl, whisk together vinegar, sugar, mustard, salt, and pepper to make the dressing.

Place potatoes, bacon, onions, and parsley in a large bowl. Add dressing and toss gently to combine. Serve immediately while warm.

Alton Brown’s Chili Rub

3 ancho chiles
3 new mexican or californian chiles
3 dried arbol chiles
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried mexican oregano
1 teaspoon smoked paprika

Place chiles on a baking sheet and into a 350 degree oven. When fragrant, remove chiles and allow to cool. Seed chiles and break into small pieces into the bowl of a spice grinder. Grind chiles into a fine powder and move into an airtight container.

Place cumin seeds in a cast iron skillet over medium heat. Toast until fragrant, and then pour into the bowl of a spice grinder. Grind cumin into a fine powder and move into the container with the chili powder.

Add the garlic powder, oregano, and paprika with the chili powder and gralic, cover, and shake to combine. Store for up to 6 months.