Tablespoons ground ancho chiles, stem and seeds discarded
Tablespoons whole cumin seeds
Tablespoons whole black peppercorns
Tablespoons yellow mustard seeds
Tablespoons coriander seeds
Tablespoons whole cloves
Tablespoons dried powdered ginger
Tablespoons ground cinnamon
Tablespoons dark brown sugar
Tablespoon kosher salt
and grind together the cumin, coriander, mustard seeds cloves black
peppercorn. Mix with the rest of ingredients.
very ripe plantain, peeled and cut into 1/2 inch size pieces
ounces foie gras, cut into very small pieces (optional)
ounces butter, cut into very small pieces (optional)
and pepper to taste
a sauté pan until quite hot. Now add some peanut oil and
fry the plantain pieces until they are quite dark on all sides.
Remove them to paper toweling to drain. Now place the cooked plantain
in a bowl and mash in the foie gras and the butter. Season to taste
and set aside.
"My Very Black Beans"
3-4 cups "My Very Black Beans" (see below) a pinch more of the "Calypso
Spice Rub" for flavor
ounce smoked bacon, diced
Tablespoon pure olive oil
cloves garlic, peeled and chopped fine
jalapeños, stems and seeds discarded, minced
medium red onion, peeled and diced medium small
large stalk celery, cleaned and diced medium small
carrot, peeled and diced medium small
Tablespoon toasted and freshly ground cumin
Tablespoon toasted and freshly ground black pepper
bay leaf, broken
cup Spanish sherry vinegar
cup dried black beans, rinsed and soaked overnight and drained
cups chicken stock
the pot over medium heat to start. Add in the bacon and the olive
oil. Allow the bacon to cook until almost done. Now add the butter.
When the butter foams add the garlic and jalapeños. Allow
them to flavor the fats first, stirring (only about 30 seconds).
Now turn the heat to medium-high add in the remaining vegetables.
Stir to coat. Cook until some nice carmelization occurs, (stirring
only occasionally) about 10 minutes. When the vegetables are nicely
caramelized add the cumin, black pepper and bay leaves.
the vinegar. Now add the drained beans, ham hocks and chicken stock
and bring to a boil. Skim off any impurities that come to the surface
with a spoon.
the heat to medium-low and cook the beans, uncovered, until they
are just soft, 1 1/2-2 hours. Add more stock or water as necessary.
Season to taste and set aside.
fresh, skin-on chicken breasts
you are ready to cook the dish:
an oven to 400°F.
a pocket in the underside of the chicken and spoon the "Mofongo"
into it. Cover the pocket back up and season the stuffed breast
with the "Calypso Rub".
combine the flour and cornmeal with the salt and pepper and dredge
the four breasts in that. Set aside.
the black bean sauce back up and keep warm.
a large heavy skillet and then add some peanut oil into it. Begin
cooking the breasts, skin side down. Allow to get crisp on each
side. Now place the skillet into the oven and cook approximately
10 minutes. Remove and allow to rest.
the black beans to high heat and season with a touch of the "rub"
to taste. Now place about 3-4 ounces of the bean sauce onto the
bottom of four warm attractive plates. Center the cooked, stuffed
chicken on top of the sauce. Serve.