Ethiopian-ey Meal

Ethiopian Chicken and Greens
Serves 3-4

1/2 Small onion, minced
1.5 lbs chicken thigh
1 little can tomato paste
water
1 habanero, minced
Cinnamon, cumin, coriander, tumeric, allspice, cayenne, salt, pepper.
Oil

Saute the onion in heavy oil. Add the spices and chile and let get fragrant for a few seconds. Add the tomato paste and cook for a minute. Add the chicken and water, and simmer until done (30min+).

Collards
Serves 3-4

1 head collards, prepared.
1 clove garlic, minced
1 jalapeno, sliced
1/2 small onion, diced
1 red pepper, diced
oil

Par-boil the collards, and drain.
Cook onion, chile, garlic, and red pepper for a few minutes. Add the collards and cook for a few minutes. Add the tomato and serve.

Eat with injera bread.

Curried Corn Chowder with Coconut Milk

Curried Corn Chowder with Coconut Milk
Serves 4

1 large onion, diced
About 3-4 cups red potatoes, bite-sized pieces
1 lbs chicken
4c chicken stock
1 can coconut milk
1 lbs frozen corn
1 tsp sugar
1 tbs curry powder
oil or ghee
thyme
cilantro, scallion

Saute onion for a few minutes, and then turn down and let brown a little.
Add potatoes and stock, and cook until potatoes are done. Mix in the thyme, curry, and coconut milk.
Blend half the soup, mix back together, and add the chicken if raw.
Once cooked, add the corn and simmer until cooked through. Finish with herbs and sugar, if needed.

Crostini with Figs and Prosciutto

Crostini with Figs and Prosciutto
Makes 8 or so

Bread
Up to 1/4 lbs prosciutto di parma
1 little jar fig spread
Salt and pepper
Honey

Toast the bread with olive oil, rub with garlic. Season.
Spread with a little fig.
Add a little mound of ham, plus a little bit of honey.

Zuppa di Pesce

Zuppa di Pesce
Serves 4-6

extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley

Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.

Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.

Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.

In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.

Pork and Plantain Chili

Pork & Plantain Chili
Serves 4

1+ pound pork cut into 1-inch cubes
1 large onion, finely diced
1 very ripe plantain, diced
1 red bell pepper, diced
1 tablespoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon oregano
2 chiles, minced
1/2 cup orange juice
2 cups chicken broth
1 15-ounce can black beans, rinsed
2 4-ounce cans diced green chilies
1 15-ounce can refried black beans
Juice of 1 lime
Cilantro
Brown the pork and then set aside.

Add everything down to the OJ and cook for about five minutes. Add the
orange juice, increase the heat to high, and cook for a minute to reduce
the amount of liquid.

Stir in broth and black beans and bring to a boil. Lower the heat and
simmer for about 10 minutes and stir it a bit occasionally. Add the chili
and refried beans as well as the pork and its juices back to the pot.
Increase the heat a bit from here and cook for about two minutes, or
until refried beans have blended in. Finish with lime and cilantro.

White Bean Soup with Pan-Fried Salami

White Bean Soup with Pan-Fried Salami
Serves 8

1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan

In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.

Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa

Milk-Braised Pork

Milk-Braised Pork
Serves 4

2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper

Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.