vox over

chicken hash

as modified from ina garten:

• fingerling potatoes, 1 pound, cut into bite-size pieces
• red bell peppers, 3, deseeded and cut into bite-size pieces
• chicken, 2 pounds of thighs, breasts or legs
• fresh basil leaves, 1-2/chicken part
• smoked spanish paprika, 1 tablespoon
• tomato paste, 2 tablespoons
• butter, 3 tablespoons
• olive oil, 3 tablespoons

season chicken with salt and pepper; stuff basil leaves under skin; rub chicken with olive oil. roast at 425 F for 40 minutes or until juices run clear.

season potatoes with salt and pepper and fry in butter on low heat until golden brown.

season peppers with salt and pepper and fry in olive oil on low heat until softened. add paprika and fry for 1 minute or until fragrant. add tomato paste; mix and remove from heat.

cut roasted chicken into bite-size pieces. mix chicken, potatoes and peppers. serve while hot.

curry over

• beef steak, 1 kg, whole and at least 2 inches thick, generously seasoned with salt
  
• red bell pepper, 1 large, sliced
• chinese eggplant, 1 large, cubed
• potato, 2 large, peeled and cubed
• unsweetened coconut milk, 28 ounces (2 cans)
• stock, chicken or otherwise, 1 cup
• shallots, 6
• garlic, 6 cloves
• ginger root, 4 inches
• lemon grass, 3 stalks
• lime leaves, 1 handful, chopped
  
• small red chilis, one dozen
• cinnamon, 1 stick
• whole cloves, half a dozen
• star anise, 2
• fresh cilantro, 1 handful, chopped
  

combine shallots, garlic, ginger and lemon grass in food processor. add 3 tablespoons of corn oil. pulse until smooth.

heat large pot on high heat. add half a cup of corn oil and heat until first signs of smoke. add steak and brown on all sides. remove to a plate.

turn down the heat to medium and add pureed mixture along with cloves, star anise, and chilis. stir until browned. add coconut milk, stock, and 4 pinches of salt. mix well.

add potatoes, peppers, eggplant, lime leaves, cinnamon, and cook for 15 minutes or until almost fork tender. add cubed beef steak and cook for another 5 minutes. add cilantro and serve.

 

roasted quail

• gutted and defeathered quail, half dozen
• maple smoked bacon, sliced
• garlic, half dozen cloves

stuff quail with garlic and season with pepper. tie legs with twine, arrange quails in roasting pan with wings folded under. wrap each bird completely and securely with bacon. roast for 15 minutes at 475 F. remove bacon to side of pan and sprinkle each bird with vinegar. roast for another 10 minutes or until fork tender and juices are clear at 375 F. remove from oven and allow to rest covered for 5 minutes.

lime pepper butter

as suggested by aki and alex at ideasinfood:

 

• juice of key limes, 2 dozen
• butter, 2 tablespoons

 

reduce lime juice until syrup forms. add sugar if desired. melt butter into syrup stepwise until emulsified. season with cayenne pepper. serve with seafood of choice.

bean salad

as suggested by a dish in anthony susi's sage:

• small white beans, 64 ounces, swelled and boiled in salted water until fork tender
• garlic, 2 cloves, finely chopped and crushed with coarse salt
• fresh cilantro, 1 small bunch, destemmed and finely chopped
• rice vinegar, 5 tablespoons
• olive oil, 5 tablespoons

mix well and season with powdered sweet paprika and smoked chile.