| Yields:
4 entrées
Calypso
Spice Rub
- 2
Tablespoons ground ancho chiles, stem and seeds discarded
- 4
Tablespoons whole cumin seeds
- 4
Tablespoons whole black peppercorns
- 2
Tablespoons yellow mustard seeds
- 2
Tablespoons coriander seeds
- 2
Tablespoons whole cloves
- 2
Tablespoons dried powdered ginger
- 2
Tablespoons ground cinnamon
- 4
Tablespoons dark brown sugar
- 1
Tablespoon kosher salt
Toast
and grind together the cumin, coriander, mustard seeds cloves black
peppercorn. Mix with the rest of ingredients.
"Mofongo"
- 1
very ripe plantain, peeled and cut into 1/2 inch size pieces
- 2
ounces foie gras, cut into very small pieces (optional)
- 2
ounces butter, cut into very small pieces (optional)
- Salt
and pepper to taste
Heat
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
Yield:
3¸ cups
- 1
ounce smoked bacon, diced
- 1/2
Tablespoon pure olive oil
- 1
Tablespoon butter
- 3
cloves garlic, peeled and chopped fine
- 2
jalapeños, stems and seeds discarded, minced
- 1/2
medium red onion, peeled and diced medium small
- 1
large stalk celery, cleaned and diced medium small
- 1
carrot, peeled and diced medium small
- 1/2
Tablespoon toasted and freshly ground cumin
- 1/2
Tablespoon toasted and freshly ground black pepper
- 1
bay leaf, broken
- 1/4
cup Spanish sherry vinegar
- 1
cup dried black beans, rinsed and soaked overnight and drained
- 2
ham hocks
- 5
cups chicken stock
- Pepper
to taste
Heat
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.
Add
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.
Reduce
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.
Chicken
- 4
fresh, skin-on chicken breasts
- 1/4
cup cornmeal
- 1/4
cup flour
- Salt
and pepper
When
you are ready to cook the dish:
Pre-heat
an oven to 400°F.
Cut
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".
Now
combine the flour and cornmeal with the salt and pepper and dredge
the four breasts in that. Set aside.
Heat
the black bean sauce back up and keep warm.
Heat
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.
Return
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.
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