Glazed Chicken Shichimi, Black Rice Noodles

Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color.  The chicken is then placed in a hot oven for  about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt.  The finished chicken is served over organic black rice noodles and topped with chopped peanuts.  The whole dish is gluten-free..

“Dating at least to the 17th century, Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”) is a common Japanese spice mixture containing seven ingredients:

coarsely ground red chili pepper (the main ingredient)
ground sansho (Sichuan pepper)
roasted orange peel
black sesame seed
white sesame seed
hemp seed
ground ginger
nori or aonori

Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.

Shichimi should be distinguished from ichimi togarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).”  –Wikipedia

Thunder Heart Bison Chili

Free-range, pastured American bison, onions, garlic, chilies, homemade stock and a selection of herbs and spices simmered on the back burner for hours..

For the All-Important Stock

2 pounds meaty, cross-cut oxtail
2 tablespoons tomato paste
1 cup onions, chopped
2/3 cup celery, chopped
2/3 cup carrots, chopped
1 cup Madeira
8 cups cold, filtered water
3 cloves garlic, smashed
1/2 tablespoon peppercorns
1-1/2 tablespoons fresh thyme

Scatter the chopped vegetables in a cast iron skillet.  Place the oxtail sections over the vegetables and top each with a spoonful of tomato paste, then place the skillet in a 350 degree oven and roast until the meat is brown, the tomato paste has caramelized and the fat has rendered, about 75 minutes.

Use a slotted spoon to transfer the meat and vegetables to a heavy-bottomed stock pot, leaving the fat behind.  Pour in the wine and enough cold water to cover and bring to a boil.  Reduce heat to a simmer and skim off any foam.  Add the garlic, peppercorns and thyme and slowly simmer until reduced in volume by half, about 6 hours.

Strain the stock through a fine mesh strainer and store in clean glass jars for up to 5 days or freeze for up to 1 year.

For the Chili

1 pound bison stew meat
1-1/2 cups onions, chopped
2 tablespoons beef tallow
1 teaspoon cracked cumin seeds
2 teaspoons cracked coriander seeds
1 quart brown stock, divided (from recipe above)
1 14.5 ounce can fire-roasted crushed tomatoes
1/4 cup New Mexico chili powder
1/4 cup smoked paprika
1 tablespoon Mexican oregano
1 teaspoon chipotle powder
1 teaspoon cracked black pepper
1/2 tablespoon granulated piloncillo (optional; use if the chili powder tastes bitter)
1/2 teaspoon cocoa powder
1/2 teaspoon dried lemon peel, crushed (cuts through the fat and brightens the dish)

Melt the tallow in a Dutch oven over medium heat until shimmering.  Add the meat without crowding (you may need to do this in batches) and brown on all sides.  Add the onions, cumin and coriander and cook 3 minutes, stirring frequently.

Add 2 cups stock, tomatoes, paprika, chili powders and oregano and bring to a boil.  Reduce heat and simmer until the bison is tender, about 1-1/2 hours. Add remaining stock a little at a time as the chili reduces and thickens.

Add the piloncillo, cocoa and lemon peel, stir and simmer 20 minutes.

Ladle finished chili into bowls, top with Queso Manchego and chopped cilantro and serve immediately.

Help make a difference!  Please pledge to use only Animal Welfare Approved products in your recipes this winter.

Moroccan Spiced Lamb and Couscous with Garlic, Fresh Mint and Preserved Lemon

Local, pastured lamb (Menzie’s Farm, Harper, TX) is ground and tossed with diced onions and freshly-ground ras el hanout, then seared in clarified butter with homemade harissa.  Served over stock-simmered couscous with garlic, fresh mint and Jenny’s  Moroccan preserved lemons..

Moroccan Spiced Lamb & Couscous with Garlic, Fresh Mint and Preserved Lemon

 

For the Ras el Hanout (recipe by Christine Benlafquih)

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Blend all of the spices in a bowl. Transfer to an air-tight glass jar and store in a dry, dark place for up to several months

For the Harissa (recipe by Christine Benlafquih)

12 to 15 dried red chili peppers (approx. 1 1/2 oz. or 100 g)
3 or 4 cloves garlic
1 teaspoon salt, or to taste
1 teaspoon ground cumin (optional)
1/2 teaspoon ground coriander seeds (optional)
1/2 teaspoon ground caraway seeds (optional)
2 to 3 teaspoons lemon juice
olive oil

Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.

Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.

Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.

For the Lamb

1 lb freshly ground lamb
1 small yellow onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons clarified butter or ghee
1-1/2 tablespoons harissa

For the Couscous

1 cup couscous (Israeli whole wheat is particularly nice)
2 cups vegetable stock or filtered water
1 tablespoon olive oil
2 cloves garlic, minced
half of a Moroccan preserved lemon, diced
1/4 cup fresh mint leaves, chopped
sea salt and freshly-ground black pepper

Heat the olive oil in a saucepan over medium-low heat.  Add the couscous and garlic and stir to coat.  Continue cooking until garlic is soft but not browned, about 3 minutes.

Add stock or water, increase heat and bring to a low boil. Cook 10 minutes, stirring occasionally.  Add mint, lemon and salt and pepper to taste.  Cover, remove from heat and let stand 8 minutes.  Fluff with a fork before serving.

To Prepare

Heat butter in a heavy skillet over medium heat until shimmering.  Pinch off pieces of lamb about the size and shape of a ping pong ball and sauté in butter until golden brown on all sides.

Stir in harissa and toss to coat.

Place couscous in bowl and arrange lamb over the top.  Pour some of the harissa butter over the top and serve hot with additional ras el hanout, lemon and mint.

Ras El Hanout is a complex, aromatic Moroccan spice blend.  Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used.

Ras El Hanout’s literal translation from Arabic is “head of the shop,” meaning “the best (or top) of the shop.”

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