Catching up after the holidays. Dahi murgi with rice, spinach, lime pickle and chili pickle:
Lamb rib chops with a grand cru Burgundy, rice and white cassoulet beans for NYE:
Some road food... Jack's Hot Dog Stand in North Adams, Mass., and George's Coney Island in Worcester, Mass.:
Decided to try to re-create the incredible Sucelt stewed chicken with black beans and rice again (some of you may have followed my earlier efforts). Combining a couple approaches online worked pretty well.
Marinated the chicken in lemon juice, onions, green pepper, tomato (frozen from the summer), garlic, oregano, turmeric, salt and pepper:
After a couple hours I removed the marinade, reserving it. Then I caramelized sugar in olive oil and vigorously browned the chicken on all sides. Added the marinade back with some water and tomato paste and cooked until the meat was falling off the bone.
Meanwhile I had midnight black beans going in the slow cooker all day, with some toasted cumin, black peppercorns, bay leaf, allspice (I know, more Jamaican than Cuban), a whole serrano chili and salt. When creamy I added in a sofrito:
and cooked for another hour or so, adding some cider vinegar as well.
Yeah it was good... I was just missing that incredible homemade salsa they had at Sucelt, I do have a line on a formulation though.
Finally - I don't really eat dessert and I didn't make this (my mother and brother did), but this boûche de noël is so pretty I thought you might all enjoy it. Merry Xmas & Happy New Year!
