Test Kitchen - New York Times Trini-Chinese Chicken

In Today's post, we'll be sharing the results of a recipe we've been dying to try after reading about it a New York Times Magazine article titled "East Meets West Indies."

Trini-Chinese Chicken, Photo: NK

Here is Sam Sifton's description of this very delicious dish:

"Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables."
- New York Times Magazine

As Sifton points out, Trini-Chinese Chicken is really a fusion recipe with flavor influences that come from Trinidad's Chinese population of indentured servants in the 19th Century.


A few things to note should you decide to try Trini-Chinese Chicken:

Unless you have an amazing frying setup - a deep fryer or those clever little screens that prevent oil spatter - there will be a mess in your kitchen. Achieving that mahogany color that Sifton mentions takes some doing - and by doing I mean very hot oil.

Our cooking took just over 20 minutes. I'd say 23. We had some particularly plump Drums and Thighs. I didn't use Wings because I never find them that meaty. Overall, I would recommend testing one of the larger Chicken pieces about 18 minutes in. Some of the smaller pieces may be done before the others, so you can also feel free to remove them once they are no longer pink in the middle and their juices run clear when pierced. 

I would say that this is a great dish to serve for company were it not for the fact that my kitchen became an unholy mess during its making. Also, I had to make a point of keeping a safe distance from the pan since oil spatter was a problem. It may make sense to split the Chicken into two very deep pans to minimize this issue. 

Was it all worth it? Surely. 

The Results:  After not much deliberation, our verdict was that this dish was extremely tasty and definitely worth making again and again. Predictably, my husband and I gobbled this Chicken up with reckless abandon. I even enjoyed the leftovers twice and they heated up nicely in the microwave. As far as presentation, it's a winner that looks dramatic and mouthwatering on a large platter. Use garnishes to add color (we chose Cilantro and the recommended sliced Scallions) and serve with extra sauce on the side and extra Matouk's Hot Sauce if you are, like me, a shameless spice hound. 
 
Trini-Chinese Chicken
From the New York Times

Serves 4 to 6 

 

Ingredients:

8 to 10 Chicken Thighs, Legs and Wings, about 2 1/2 to 3 pounds total (we omitted wings) 

 

2 Tablespoons Five-Spice Powder  

 

3 Limes 

3 Tablespoons soy sauce 

1 2-inch knob Ginger Root, peeled and minced (we used 2 teaspoons Dried Ginger) 

1/2 cup neutral oil, like Canola or Grapeseed 

2 Tablespoons Sesame Oil 

1/2 Cup Oyster Sauce 

1 to 3 Tablespoons Scotch-bonnet-pepper sauce, ideally Matouk’s Soca, to taste

Freshly ground Black Pepper 

1/4 Cup chopped Scallions, for garnish

Cilantro, for another optional garnish

Method:

In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.

Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.

Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

Cinco de Mayo Fiesta - Tacos Carne Asada

Cinco de Mayo is upon us again, and you don't have to tell me twice to revel with Margarita in hand. Each year, we look forward to celebrating the richness of Mexican culture, and naturally, enjoying the food and drink of the people is our first priority. 

Tacos Carne Asada with Tomatillo Pico de Gallo and Queso Blanco, Photo: NK

In case you've ever wondered, the historical importance of the 5th of May is that on that day in 1862, the Battle of Puebla was fought during the Franco-Mexican War. In it, the Mexicans emerged victorious against the French. Cinco de Mayo is such a hit in the States, you may be surprised to learn that it's actually comparatively minor in Mexico itself. This year, we've decided to cook up some Carne Asada for our at home fiesta.  

Mixing up our Tomatillo Pico de Gallo, NK

Carne Asada is basically grilled Steak - Mexican Barbecue, if you will. You can serve it Tacos or on its own. The traditional method of preparation includes marinating the Steak in a Lime/Citrus marinade, then grilling it on very high heat before slicing it up thin. 

For today's meal, we've adapted Tyler Florence's tasty Carne Asada recipe by creating an extra garlicky Mojo marinade and incorporating Tomatillos in our Pico de Gallo for a twist on the traditional Tomato base. To finish, we'll sprinkle these hearty Tacos with a mellow, salty Mexican Cheese (Queso Blanco), and very likely wash them down with an ice cold Tecate. If you enjoy this recipe as much as we do, it'll be back on your plate well before next year. 

Enjoy and happy Cinco de Mayo! 

What you need: A ridged Grill Pan or Outdoor Barbecue Grill 
What to know: The prepping and chopping for all three components of this recipe  (Mojo, Pico de Gallo, and Steak) will only take about 25 minutes but the marinating required to make the most flavorful Carne Asada will take between 1 to 7 hours. 
*Do not marinate Steak in the Mojo for more than 7 hours. The acids in the Mojo will break down the Steak and make the texture unappealing. We split the difference and let our Steak sit for 3 hours and it was just delicious. 

Also - don't even think of touching your eyes or face after you slice Jalapenos. No matter how much you wash your hands, you can cause your eyes to burn. If you have plastic gloves or can avoid directly touching the Pepper when slicing, all the better.  Be safe and enjoy! 

Tacos Carne Asada
Adapted from Tyler Florence
Serves 4 (2 Tacos Per Person)

Ingredients:
2 Pounds Skirt Steak 
1 recipe Easy Blender Mojo (recipe follows below)
Olive Oil for greasing the Outdoor Grill or Grill Pan 
Kosher Salt
Black Pepper

~8 or 16 small Corn Tortillas (7 inches) - choose 16 if you would like to "double wrap" your Tacos - this makes them heartier and is your best bet if you are serving 4 hungry people. Doubling the Tacos also prevents the juices from dripping as much. Up to you and your appetite. Truth be told, my husband and I ate all 4 servings of this ourselves... 

1/4 White Onion, chopped, for serving (optional) 
1/2 a Heart of Romaine Lettuce, cut into think ribbons
1 Cup Tomatillo Pico de Gallo (recipe follows) 
1/3 Cup Shredded Queso Blanco or Cotija Cheese (or sub in any other Mexican Cheese)
4 Limes Cut into Wedges for serving 
Extra Hot Sauces of your choice for serving - we love El Yucateco and Cholula 

Method:
Prepare your Blender Mojo. 

Lay the Skirt Steak in a large tupperware container or covered tray. Alternately, you can place in a gallon sized ZipLoc. Pour Mojo Sauce over Steak and cover tightly and allow to Marinate between 1 and 7 hours. Do not marinate more than 7 hours as acids will break down the meat and make the texture mushy. 

Prepare your Tomatillo Pico de Gallo. You'll want it to sit at least 30 minutes before using so flavors can blend. 

Preheat an Outdoor Grill or Grill Pan Over medium high heat. Brush Pan or Grill with a small amount of Oil to prevent sticking. 

Remove Steak from Mojo Marinade and season with Salt and Pepper on both sides. Cook for 5-6 minutes per side for Medium Rare. Check meat for doneness and allow to sit for 5 minutes before slicing into very thin strips diagonally against the grain of the meat. 
Slice strips in half again if you choose (about 3 inches long each). 

Warm Tortillas about 30 seconds on each side on the grill or a dry skillet. They should be toasty but also still bendable. 

To assemble your Tacos, lay about 4 ounces of Steak down the middle of the Taco center (whether you are using double or single Taco wrappers) and sprinkle with some Romaine Lettuce, White Onion, and Cheese. Top each Taco with a spoonful of the Tomatillo Pico de Gallo. Serve with Lime Wedges for squeezing and Cilantro Garnish. Don't forget the extra Hot Sauce! Enjoy!! 

Easy Blender Mojo
Adapted from Tyler Florence
Yields about 1 1/4 Cup

Ingredients:

Marinating the Skirt Steak in Mojo, Photo: NK

5 Garlic Cloves
1 Jalapeño
1/2 Cup Fresh Cilantro 
1/4 Cup Fresh Lime Juice
1/2 Cup Orange Juice 
2 Tablespoons White Vinegar
1/3 Cup Extra Virgin Olive Oil 

~To Prepare: Simply blend all ingredients in a blender or mini food processor! Quick and easy. Note: To prepare without a blender, finely mince all the dry ingredients and mash them with a mortar and pestle before adding the liquid ingredients. 



Tomatillo Pico De Gallo 
Adapted from Tyler Florence
Serves 4-6

Ingredients:
3 Medium Sized or 6-7 Small Tomatillos (Mediums will be about the size of a plum tomato), chopped
1/2 Medium Red Onion, chopped
3 Scallions, White and Green Parts thinly sliced
1 Jalapeno, seeded and minced
3 Garlic Cloves, minced 
1/4 Cup Fresh Cilantro Leaves, Chopped 
3 Tablespoons Lime Juice
1/4 Cup Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
2-3 Drops of your favorite Hot Sauce
1/4 teaspoon Honey or Agave Syrup

~To Prepare: Mix all ingredients in a bowl and let sit for a half hour to 3 hours to allow flavors to mingle. 

Tomatillo Pico de Gallo, Shredded Romaine, and Queso Blanco, Photo: NK

ENJOY! 

Recipe Rehab - "New" Pasta Primavera with Dandelion Greens, Mushrooms & Tomatoes

In this week's Meatless Monday feature we're experimenting with a new take on a somewhat tired Vegetarian Pasta dish:

Photo: NK

Primavera means spring in Italian, and nothing reminds me of the season like fresh produce. But Pasta Primavera the dish has quite the checkered history. It's actually an American invention, having nothing to do with Italy at all. Rumor has it that it was first served at Le Cirque in NYC. I don't know about you, but my experiences with Primavera have included limp Broccoli and Carrots in a woefully slimy, colorless sauce. Now you understand why we just had to make new! But first, do check out this brilliant and funny post from Poor Man's Feast on The Myth Of Pasta Primavera.

Our Primavera remake has received quite the zhuzhing. What's in it, you ask? Well, since I was thrilled to finally see nicely ripened Tomatoes at the market, they made the cut. I also set out to incorporate Dandelion Greens, an Italian favorite that has yet to gain wide popularity, in my recipe. Their slightly bitter, lemony quality really wakes up this dish. Finally, tender Oyster Mushrooms serve as the perfect sponge for all our subtle flavors, and fun Campanelle Pasta provides a worthy vehicle for this delicate yet hearty spring dish. 

Campanelle with Dandelion Greens, Oyster Mushrooms, and Tomatoes

Serves 2 

Oyster Mushroom, Photo: NK 

Ingredients:

1 Small Bunch Dandelion Greens, roughly chopped into bite-sized pieces

1/2 Pound Campanelle Pasta or other curly pasta

1.5 Tablespoons Salted Butter

2 large Cloves Garlic, finely chopped

1 Oyster Mushroom, about the size of a fist with its core cut off to release the petal-shaped mushrooms.
2-3 Large Vine-Ripened Tomatoes, chopped

1/3 Cup good quality Grated Parmigiana Cheese

1 teaspoon Grated Lemon Zest

1/2 teaspoon Salt plus more to taste

Freshly Ground Black Pepper

Method:

Blanch Dandelion Greens in boiling salted water for 1 minute. Drain in a colander and rinse again with cold water to stop the cooking. Set aside. 

Set a large pot of salted water to boil for the Pasta.

Meanwhile, in large skillet, melt the Butter. Add in the Garlic and stir until fragrant, about 2 minutes. Add the Oyster Mushrooms and cook another 1 to 2 minutes until tender. 

Add the chopped Tomatoes and cook, stirring occasionally, for another 5 minutes. Tomatoes and Mushrooms should release a good deal of water which will become the basis of your sauce. Add a 1/2 teaspoon of Salt and the Lemon Zest. Stir and turn off the flame.

Once Pasta water is boiling cook Campanelle for about 10 minutes until almost cooked but still a bit firm. Drain, reserving at least 1/4 cup of the Pasta water.

Turn the heat back to a medium flame under the Vegetables. Pour Campanelle into the skillet and toss with the Vegetables. Add the Dandelion Greens to the skillet and stir. Add 2 or 3 Tablespoons of Pasta Water and allow liquids to bubble for about a minute, adding more liquid as desired until the Sauce thickens just a bit to the desired consistency. Turn off heat. 

Add the Parmigiana Cheese and toss through the Pasta. Finish with a generous sprinkling of Black Pepper. Taste for Salt and serve immediately. Enjoy! 

"New" Pasta Primavera with Dandelion Greens, Oyster Mushroom and Tomato, Photo: NK 

Out of Their Shells - Crab: Two Ways

This past week I was all about Shellfish. That's not so out of the ordinary for me - I'm wild about the stuff. Especially once the warm weather hits, my thoughts turn to Crab Boils and Clam Bakes.  For me, Shellfish is just feel-good food - light, simple, and perfect for laid back summer meals with family, friends, and plenty of laughs.  

My craving ended up being perfectly timed since we spontaneously decided to head out to Montauk this weekend. Montauk is a charming seaside town at the tip of Long Island's South Fork.

Photo: NK

It was a wonderful day. The air was clear, the sea was bright, and the fish we ate was so fresh it practically wiggled on the plate. Since I am partial to the crustaceans and bivalves of the world, I made sure to eat one of each of the following (not all in one day!): a Lobster Roll, Fried Clam Bellies from The Clam Bar in Napeague, and finally, a tasty dish of my all time fave, Linguine with White Clam Sauce at Edgewater Restaurant (check out NK's version HERE). While this was decidedly not a diet weekend, I regret none of my food choices. And even better, I was able to spend time with some very special people - my mom and my husband. We also linked up with two of our dear friends who happen to live in the area. Friends make me happy, family makes me happy, Shellfish makes me happy - and I want to share it all with you, so here goes -   

Baked Mini Crab Cakes with Homemade Mustard Sauce

&

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomatoes

Prior to this weekend, my most recent seafood craving was for Crab, so me and my husband consequently whipped up the two dishes I'll be sharing today. The first is a super easy and impressive cocktail bite - Mini Crab Cakes with Homemade Mustard Sauce: 

Mini Baked Crab Cakes with Homemade Mustard Sauce, Photo: NK

The recipe is surprisingly quick and the result is both delicious and really hard to mess up. A mini muffin tin allows you to skip the messy process of forming and frying up Crab Cakes, and makes it easy to turn out a large amount of appetizers in a few easy steps.  Whip these up for a cocktail party or as a light appetizer and you'll be everyone's best friend. A dollop of homemade Mustard Sauce gives these little savory cakes a tangy bite, and fresh chives add both to the taste and presentation. We like to use Back Fin Crab Meat. It comes pasteurized in the can and is cheaper than Lump Crab yet is still extremely flavorful. 

Mini Crab Cakes with Mustard Sauce
Lightly Adapted from Bon Appetit

Photo: NK

Makes 20-24 Mini Crab Cakes 

Ingredients:
1 Mini Muffin Tin - ideally enough for 24 muffins

8 Ounces  Fat Free Cream Cheese, softened
3/4 Cup finely grated Parmigiana Cheese
1 Egg
1/4 Cup Fat Free Sour Cream
1 Tablespoon finely grated Orange Peel
1/2 teaspoon finely grated Lemon Peel
4 Tablespoons finely chopped Fresh Chives
+
4 Whole Chives Cut into centimeter long lengths (for the garnish)

6 Ounces Back Fin Crab Meat (usually comes in 1 LB cans if Pasteurized Crab Meat)

1/4 teaspoon Kosher Salt
1 large pinch Cayenne Pepper
1 large pinch Hot Smoked Spanish Paprika
1.25 Cups Panko Breadcrumbs
3/4 Stick Salted Butter, melted, plus more for greasing pan

Method:
Generously grease muffin tin with with some Butter.
Preheat oven to 350.
Mix up the Homemade Mustard Sauce if using.* Recipe follows. 

Using an electric beater, beat Cream Cheese in a medium-sized bowl until smooth. Add 1/4 Cup of the Parmigiana Cheese and the Egg. Beat until combined, Add the Sour Cream, Orange and Lemon Peels, and 2 Tablespoons Chopped Chives. Add the Kosher Salt, Cayenne Pepper and Smoked Paprika. Beat again. Fold in the Crabmeat. This step can be done up to a day ahead and refrigerated. 

In a bowl, toss Panko Breadcrumbs, remaining 1/2 cup Parmigiana Cheese, and the remaining 2 Tablespoons chopped Chives. Drizzle the Melted Butter over the mixture, tossing gradually until evenly moistened. 

Press 1 rounded Tablespoon of the Panko mixture into the bottom of each muffin cup. Press a teaspoon into the cups to help form a crust. You can also do this with your fingers. Some Panko Mixture should be left over. 

Next, spoon 1 heaping Tablespoon Crab Mixture into each cup. To finish, sprinkle about a teaspoon of Panko Mixture over each muffin cup. 

Bake Crab Cakes until golden brown on the top and fully set. This should take 30 minutes. 

When cooked, cool pan for 5 minutes and run a knife around the edge of each muffin cup to loosen the Crab Cakes. Gently lift them out of the pan and transfer to the serving dish. 

As much as an hour before you are ready to serve Crab Cakes, dot each with a small amount of Easy Mustard Sauce* and garnish with centimeter long slices of Chives arranged in a crisscross shape as pictured above. Serve immediately.  

Easy Mustard Sauce*
Makes enough to dot 24 Crab Cake Hors D'oeuvres 

2 Heaping Tablespoons Low-Fat Mayonnaise
1 Heaping teaspoon Dijon Mustard
1/2 teaspoon Dry Mustard Powder, optional
2 Drops Tabasco Sauce or to taste
1/4 teaspoon Worcestershire Sauce

~Mix ingredients together and refrigerate until ready to use. 

What to do with any leftover Crab? 
Easy - our Open-Faced Crab Sandwich on thick toasty Bread is a quick, delicious and inspired dinner Sandwich the next day. Pickled Green Tomatoes and ripe Mango create an interesting sweet/salty dimension, and a few drops of Hot Sauce ties it all together with a kick. 

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomato
Serves 2
Inspired by Beyond Sweet and Savory 

Photo: NK 

Ingredients: 
8-10 Ounces Back Fin Crab Meat
4 Slices Thick White Sandwich Bread or Brioche, toasted

1 Large Scallion, white and green parts chopped
1/2 Ripe Mango, cut into centimeter cubes
1/2 Small Cucumber, peeled and cubed
1 Pickled Green Tomato, cut into centimeter cubes
2 Tablespoons roughly chopped Cilantro
1/2 teaspoon Canola or Vegetable Oil
1/2 teaspoon Lime Juice 
Pinch Salt 

1/2 a Lime, cut in quarter wedges 

For the Mayonnaise
1.5 Tablespoons Low Fat Mayonnaise
1/2 teaspoon Lime Juice
1 large pinch Salt
Several turns freshly ground Black Pepper
3 Drops Tabasco Sauce

Method:
In a bowl, combine Scallion, Mango, Cucumber, Pickled Green Tomato, and Cilantro. Drizzle with Oil, 1/2 teaspoon Lime Juice, and add a Pinch of Salt. Mix to combine. 

In a small bowl, combine the Mayonnaise, Lime Juice, a pinch of Salt, a generous sprinkle of Black Pepper, and a few drops Tabasco. Mix. Gently fold the Mayonnaise mixture into the Crab Meat in a larger bowl. 

To serve, set two pieces of Toast on each plate. Spoon equal portions of the Crab mixture on each piece of Toast. Top with the Mango and Green Tomato Mixture. Sprinkle Generously with Pepper and optionally garnish with an extra slice of Mango. Serve with Lime Wedges for squeezing. Enjoy! 

Open Faced Crab Sandwiches with Mango and Pickled Green Tomato, Photo: NK