(Vegan) Crispy Curry-Fried Chickpeas
Here’s an insanely delicious snack that’s packed full of protein and really easy to make..
Crispy Curry-Fried Chickpeas
1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped
Drain and rinse chickpeas and spread out on a tea towel to dry.
Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch. Add garlic and onion and cook until golden brown and fragrant.
Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag. Add chickpeas and toss to coat evenly.
Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes. Add chopped cilantro and fry 2 seconds.
Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.
Chicken Adobado Pizza
Farm-fresh chicken pieces are marinated overnight in a mixture of ancho chiles, garlic, cumin, cloves and Mexican oregano, then slow-roasted, cooled and torn into chunks. The pan juices are reduced with chopped fresh tomatoes until thick, then spread over a rustic cornmeal crust and topped with the chicken, yellow onions, fresh green chiles and queso anejo..
Chicken Adobado Pizza
For the Chicken and Sauce (adapted from a recipe by Rick Bayless)
2-3 joints of chicken
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cumin seeds
2 cloves
2 roma tomatoes, chopped
1 teaspoon smoked paprika
1/2 teaspoon piloncillo
3 dried ancho chiles, stemmed, seeded and torn
2 tablespoons raw cider vinegar
2 tablespoons olive oil
2 cloves garlic
1 teaspoon Mexican oregano
sea salt
1 small yellow onion, chopped
1-2 fresh Anaheim chiles, sliced
Heat the oil in a heavy skillet over medium heat. When hot, toast the chiles for a few seconds per side, then transfer to a bowl. Don’t let the chiles burn or they will be very bitter. Add 1 cup hot water to the bowl, cover and let stand 20 minutes to rehydrate the chiles.
Place the garlic, oregano, pepper, cumin, cloves, paprika, piloncillo, salt and vinegar into a food processor along with the chiles and and its soaking water. Process into a smooth, thin sauce.
Place the chicken in a shallow dish and pour the marinade over the top. Cover and refrigerate overnight, turning once.
Drain the chicken, reserving 1/4 cup of marinade. Roast in a heavy skillet in a 300 degree oven until just done, then set aside to cool, taking care to collect the juices.
Pour the reserved marinade and collected juices into a clean pan set over medium heat and bring to a boil. Add the tomatoes and cook until disintegrated, about 10 minutes. Add onions and Anaheim chiles, reduce heat and simmer until thick, about 20 minutes. Taste and adjust for seasoning and set aside to cool.
For the Crust [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)
1 teaspoon active dry yeast
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for skillet
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl
In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
Divide dough into two balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
Stretch dough into 7-inch rounds. Sprinkle cornmeal on a skillet, pizza peel or inverted baking sheet. Place dough rounds on top, and cook in a 400 degree oven until light golden brown, about 10 minutes. Set aside to cool.
For the Pizza
1 cornmeal crust
1 cup roasted chicken, torn into chunks
1/2 cup thickened adobado with peppers and onions
1/4 cup Anejo cheese, shredded
chopped cilantro
Toss the chicken and adobado together, then spread over the top of the cornmeal crust. Top with cheese and bake at 500 degrees until crisp and bubbly, about 8 minutes. Garnish with fresh cilantro, cut into wedges and serve immediately.
Happy 4th of July!
Freshly-ground, grass-fed bison is coated in a mixture of coarsely-ground sea salt, black pepper, garlic, celery & mustard seed then grilled over a wood fire. Served with habañero cheddar, browned onions and thick slices of just-picked tomato..
Habañero Bison Burgers
Achiote-Grilled Shiro Maguro with Mango Salsa Fresca
Fresh Shiro Maguro (albacore tuna, sustainably pole-and-line caught in the Pacific Northwest) is marinated in a paste of ground achiote, coriander and cumin seeds, Mexican oregano, garlic, olive oil and Seville orange juice. The inch-thick steaks are rare-grilled over a hot mesquite fire and served with a salsa of fresh mango, heirloom tomatoes, green onions, cilantro and fresh green cayenne peppers with a pinch of chipotle and a touch of piloncillo..
Achiote-Grilled Shiro Maguro with Mango Salsa Fresca
For the Tuna
2 very fresh tuna steaks, about 1 inch-thick
2 tablespoons organic achiote seeds
1 teaspoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon Mexican oregano
3 cloves garlic, minced
1 teaspoon freshly-ground black pepper
1 scant teaspoon sea salt
3-4 oz Seville orange juice
1 tablespoon raw apple cider vinegar
1/4 cup raw olive oil
Grind the achiote, cumin and coriander together in a spice or coffee grinder, pour into a bowl and combine with oregano, garlic, salt, pepper, olive oil and vinegar until a thick paste is formed. Thin with orange juice until it is of a spoonable consistency. Set the tuna steak in the marinade and refrigerate 1 hour, turning once.
For the Salsa
1 ripe mango, diced
1 heirloom tomato, diced
1 4-inch green cayenne pepper, stemmed, seeded and diced
2 green onions, slivered
1/4 cup fresh cilantro, chopped
1 teaspoon freshly-squeezed lime juice
1/4 teaspoon chipotle powder
1/2 teaspoon Mexican piloncillo (substitute palm sugar)
sea salt and freshly-ground black pepper
Combine all ingredients together in a non-reactive bowl and refrigerate 1-2 hours.
To prepare, sear cold tuna over a hot wood fire until rare, about 5 minutes total. Move to the cool side of the grill, baste with additional marinade and let stand until almost medium rare, about 2 minutes more. Serve straight from the grill with mango salsa and a wedge of lime.
