Whole Wheat Sourdough Bread

Ingredients

For the Levain

100 grams sourdough starter
15 grams bread flour
15 grams whole wheat flour
5 grams rye flour
35 grams water

For the Autolyse

135 grams whole wheat flour
365 grams bread flour
425 grams water

For the Dough

70 grams of the levain
11 grams kosher salt, sea salt or other pure salt
2 tablespoon rice flour, or as needed for dusting banneton
2 ice cubes

Instructions

Make the levain: Weigh out the levain ingredients in a small bowl or jar (100g sourdough starter, 15g bread flour, 15g whole wheat flour, 5g rye flour, 35g water). Stir together, and leave at room temperature until very bubbly and doubled in size, about 5 hours.

Meanwhile, about 2 hours before the levain will be ready, perform the autolyse: Stir the 135g whole wheat flour, 365g bread flour, and 425g water together in a bowl. Let sit for about 2 hours. If levain is ready to use before the autolyse has gone a full 2 hours, proceed with mixing dough anyway.


Mix the dough: Weigh out 70g levain, and add to the top of the autolyse mixture of flour and water. Sprinkle salt around the edges. With damp hands, pull up and fold dough from edges to the middle, turning the bowl as you fold, until completely mixed. Cover; let rest for 15 minutes. Cover and return the excess levain to the refrigerator to use for a future batch of bread.

Perform first set of folds: Lift dough with wet hands at the edge and flop to the middle; turn the bowl a few inches and continue to flop and turn until dough begins to resist being pulled to the center. Repeat folds twice more, 15 minutes apart, covering dough in between.

Set a timer for 30 minutes. Now turn dough out onto counter, and perform the first stretch and fold. Stretch the dough into a rough 12-inch square. Pull 2 corners and fold the dough into thirds; then fold the top half to the bottom. Roll the dough forward, then form into a ball with a flat bench scraper; return dough to the bowl and cover.

Repeat the stretch and fold process 2 more times, 30 minutes apart. Cover; let dough bulk ferment until very bubbly and doubled in size, 4 to 5 hours.

Turn dough out onto counter, and pre-shape dough into a ball. Dust with flour, and let rest on the counter 30 minutes.

Perform the final shaping: Dust the counter with flour, and gently flop the dough over into the flour with the bench scraper. Again, perform a stretch and fold, but gently, to not deflate the dough. Shape into as high and round a ball as possible using the bench scraper. Dust the top with flour.

Generously dust a banneton with rice flour, Carefully slide the bench scraper under the dough, and turn it over into the banneton. Now, and this is optional, "stitch" the dough by bringing opposite pieces of the dough up, sticking them together in the center. Dust with a little flour.

Cover; proof dough in the refrigerator for 14 hours.

One hour before baking, place the pan you will bake the bread in, or a pizza stone, in the oven. and heat the oven to 500 degrees F (260 degrees C). (I cook it in the barbecue for a full loaf, or in a toaster oven for tiny loaf cooked in the smallest cast iron frying pan.)

After 1 hour of preheating, turn dough out of banneton onto parchment, and score 1/4-inch deep with a razor or sharp thin knife. Place in bread pan, add 2 ice cubes to the pan; cover.

Bake for 20 minutes at 500 degrees F (260 degrees C). Remove cover, lower the heat to 450 degrees F (240 degrees C), and bake an additional 35 minutes, or until desired doneness.

Let cool 1 hour before slicing. 

(Adapted from https://cutt.ly/Tek207wB)

Bacon Wrapped Stuffed Jalapeno Peppers

Ingredients
(for six individual servings; scale up for larger quantities.)

• 1 pound pork sausage
• 12 slices bacon
• 6 jalapenos (stems, core, and seeds removed)
• 4 oz cream cheese (softened)
• 4 oz cheddar cheese (shredded)
• 2 TBSP Homemade Sweet Rub
• 1 cup BBQ Sauce

Instructions
Preheat your smoker to 250° F (120° C). Pretty much any smoking hardwood will work; what do you like?

•  In a mixing bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.

•  Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.

•  Wrap each jalapeno with 1/6th of the pork sausage (about 2½ oz each). Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.

•  Wrap each sausage covered jalapeno with bacon. Count on two pieces per pepper. Secure with toothpicks.

•  Place the bacon wrapped peppers on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165° F. This usually takes around 2 hours at 250° F, depending on the size of your peppers.

•  If you want soft, bite through bacon, brush the peppers with BBQ sauce and serve immediately.

Or,

•  If you want crispy bacon, brush them with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the peppers to a baking sheet and place under your oven broiler for 1-2 minutes.

•  Serve hot and enjoy!

From Bill Carney

Authentic Carne Asada

Serves 2 to 3

Ingredients

1 lime, juiced

2 cloves garlic, crushed

¼ cup orange juice

½ cup chopped fresh cilantro

¼ teaspoon salt

⅛ teaspoon black pepper

1½ TBSP olive oil

1 small jalapeno (or less), minced

1 tablespoon white vinegar

1 (1 pound) flank steak

Instructions

• In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

• Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

• Heat an outdoor grill to high heat.

• Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

• Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Sweet & Spicy Squash & Tempeh

INGREDIENTS

1 clove elephant garlic, cubed (alternate: a head of garlic cloves, peeled & halved)

1 medium apple, peeled, cored & cubed

One 2-pound, peeled butternut squash, washed, seeded, peeled, and cut into 1-inch cubes

½ pound tempeh, cubed

1 small sweet potato, cubed

½ medium yellow onion, cubed

One 13.5-ounce can unsweetened coconut milk

¼ cup light brown sugar

1TBSP fresh ginger, peeled & minced

⅓ tsp hot pepper powder

1 TBSP roasted garlic powder

½ tsp garam masala

1 tsp vegetable bouillon

½ cup water

PREPARATION

Heat water and bouillon in a small frying pan, to boiling. Add tempeh cube. Cook for about 5 minutes. Stir occasionally, turn once or twice. Drain, reserving the liquid.  

In a large roasting bowl, stir together the coconut milk, brown sugar and all spices. Add reserved vegetable broth. Add the squash and turn to coat thoroughly.

Preheat the barbecue. Heat a medium-large cast iron frying pan on barbecue. Add coated vegetables to hot pan and cover the pan with foil or a lid, and bake on the barbecue for about 30 minutes, until the squash is beginning to get tender.

Remove foil or lid, and allow the mix to thicken for 10 minutes.

Serve over rice.
 

Results? Really good!

Pumpkin Soup, Baked in the Pumpkin

Ingredients for two people.

Note: give yourself a lot of time. This took me two hours.

1 small size pumpkin (2 or 2½ pounds), rinsed.

2 tsp vegetable oil

½ TBSP butter

1 clove garlic, smashed & minced

¼ cup yellow onion, chopped

½ - ¾ cup apple, peeled, cored, & cubed

½ tsp chicken or vegetable bouillon paste

½ cup or so milk or milk alternative (soy, etc.)

2 oz fresh feta or goat cheese, crumbled

1 tsp fresh thyme leaves

Pre-heat the barbecue to medium heat.

Prep the pumpkin as if you were carving a jack-o-lantern: make a lid & clean out the seeds. Oil the outside of the pumpkin. Set it in an oiled snug, oven-safe bowl or soufflé dish.

Fill the pumpkin: Add butter, garlic, onion, apple, bouillon paste and milk. Do not fill completely; leave at least half an inch clearance in the top of the pumpkin.

Turn off the barbecue burners on one side, and place a veggie tray on that side. Set the pumpkin on that veggie tray on the un-heated side of the barbecue. (I’m told that you can use a 375º oven instead.) Bake the pumpkin until it’s done. That was about an hour in the barbecue.

Remove the lid, add the goat cheese & thyme, and cook another 30 minutes.

Pour the soupy contents into a blender or food processor. Scrape most of the pumpkin meat off of the inside of the pumpkin and add to the food processor. Pulse until the soup is creamy, but still has textured chunks.

Serve in soup bowls. Garnish with a few more thyme leaves, roasted pumpkin seeds, or a drizzle of crème fraîche. Serve with toast or crackers.

As an alternate, and if your pumpkin is still holding form well:

Leave the soup in the pumpkin, and scrape some of the pumpkin meat into the soup with a spoon, then blend with an immersion blender. Serve in the pumpkin.

Conclusion: We loved this. Very good.

Note: this goes well with a bright pilsner. 

 

Country Style Spare Ribs

2-3 pounds country-style pork ribs. (Half a pound per person.)

¼ cup brown sugar

¼ cup cider vinegar

¼ cup olive oil

¼ cup good red wine

¼ cup stone ground mustard

¼ tsp freshly ground black pepper

1½ TBSP (roasted) garlic powder

1 tsp (roasted) onion powder.

1 TBSP rhubarb powder (dried, ground)

1 TBSP roasted bell pepper powder

¼ tsp red pepper powder

1½ TBSP low salt soy sauce

1 tsp Tabasco sauce

1 tsp Tabasco smoked chipotle sauce

Combine all sauce ingredients in a food processor and blend until very smooth. Pour over the ribs, making sure all ribs are covered on all sides with sauce. Marinate at room temperature for an hour, or in the refrigerator overnight.

Barbecue on medium grille; spoon extra sauce onto ribs on the grille (but make sure that the sauce all gets cooked before serving).

Cook ribs until they’re no longer pink, but are still moist inside. Serve with grilled corn on the cob, grilled jojo’s, grilled bell peppers and maybe a nice amber ale.

Share with good friends.

Grilled Veggies

Cube your veggies. Mostly a little bigger than half inch cubes. Softer things get to be a little bigger.  

This requires some sort of veggie grill pan: amzn.to/1q1JEDq or http://amzn.to/1pYyouU. 

Note: I used to use an old street sign that I'd burned all the paint off of; it worked fairly well, but of course, it didn't drain well. I've also used a cast iron griddle or frying pan. Personal opinion: small drain holes are good. Side walls are a necessity. 

Put on the roots first: taters, sweet potatoes, turnips, beets, carrots, etc. 

When they're halfway done, add the garlic, onions, peppers, broccoli, zucchini, parsley, snow peas, cashews, etc. 
 
Experience will teach you how big to cut each piece. Hint: turnips should be cut into smaller chunks than sweet potatoes. 
 
Sometimes we add chorizo or tofu chunks with the soft veggies or cubed chicken breast, with the root veggies. 
 
Experiment. I'll bet you'll love it! Oh, and it's fine to serve it alongside a big flank steak.

Stout Roasted Chicken

Ingredients:

3 chicken breasts

1 bottle oatmeal stout beer

1 cube frozen homemade pesto, divided

¼ cup apricot preserves, divided

Red onion powder

Salt and pepper to taste

Instructions:

·         Preheat barbecue. Turn to medium heat.

·         Put frozen chicken breasts in roasting pan. Pour oatmeal stout over them. 

·         Place ⅓ of cube of pesto (1 tsp) on each chicken breast to melt.

·         Place 1 TBSP of apricot preserves on each chicken breast to soften.

·         Sprinkle onion powder over chicken breast. 

·         Leave it alone for half an hour, until the chicken breasts are mostly thawed.

·         Scrape pesto and preserves off chicken breast into the beer. Stir to mix evenly.

·         Slice chicken into ½” pieces. 

·         Return chicken to roasting pan; baste with beer mixture. Continue to baste regularly.

·         As chicken cooks, beer mixture will reduce.

·         When chicken is nearly done, move to direct grill surface. Baste with remainder of beer mixture.

·         Serve with roasted potatoes or squash, and good dark beer. 

Chicken in Beer & Pesto

Ingredients, per person:

Tinfoil for a small, tinfoil pan

1 frozen chicken breast (Costco)

1 tablespoon homemade pesto, in frozen chunks

Some beer (one bottle/can will do a whole family’s worth)

Seasoning to taste: I used powdered poblano and roasted bell.

Pinch of salt.

Instructions:

• Fold the tinfoil into a shallow pan, ½” deep, and slightly larger than each chicken breast.  
• While barbecue is pre-heating, place frozen chicken in tinfoil pan on grille (I prefer on a piece of steel on the grille; can be used directly on grille).
•  Immediately fill the tinfoil pan halfway with beer. (I used a German style lager.) Place frozen pesto on top to thaw, and then spread it on the chicken.
• Drizzle olive oil over the pesto/chicken. Season more heavily than usual, as the beer will dilute it.
• Turn the chicken as needed. Spread pesto, add olive oil and seasoning as needed.

Time: about 5 minutes prep, 20 minutes cook time on fairly high heat.

Homemade Veggie Burgers

Ingredients:

2-3 thin slices homemade wheat bread, toasted fairly dark, cubed
    (OK to substitute disinglutie bread or cooked bulgar/quinoa/millet)

6 cloves garlic

½ - ¾ cup flowers of basil, marjoram, tarragon, removed from stems

Salt and pepper to taste

2 TBSP lemon juice

1 small pepper or ⅓ large pepper, cubed

½ tsp dried red peppers

⅓ cup Parmesan cheese (goat cheese will substitute)

Toss it all in a food processor and process it until granulated (texture of tablesaw sawdust)

Shape into patties.

Fry or barbecue.

Works actually pretty well. Tasty, not boring. 

Bacon-Wrapped Jalapeno Chicken Bites

Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled

Makes: 16 bite-size

Ingredients

• 8 chicken tenders, flattened and cut in two. Or partially defrost a boneless chicken breast and thin slice it (< ¼”).  
• 3-4 oz softened goat cheese
• 1 jalapeno pepper, seeded and finely chopped
• 8 slices bacon, cut in half

Instructions

1. Dab ½ teaspoon (more or less) of goat cheese on top of each chicken tender. Sprinkle a ¼ teaspoon of peppers over cream cheese (don’t shy away from the pepper!). Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
   
2. Grill until bacon is brown and crispy on both sides. Barbecue is best. Toaster oven will do if the barbecue is buried under snow.
   

Tinfoil Chicken Stirfry

Tinfoil Chicken

Ingredients, per serving:

½ chicken breast, at least partially defrosted, cut into ½” cubes

2 sliced thick cut bacon, cut into ½” pieces

⅓ cup white onion, cut into ½” cubes

2 Brussels sprouts, quartered

3± cloves garlic, halved

Optional:

5 or 6 sections of a Clementine or tangerine, frozen solid.

1± TBSP roasted peanuts.

Sauce:

½ TBSP powdered Italian salad dressing mix

1 TBSP (or so) olive oil

1 TBSP soy sauce

1 tsp green curry paste

½ tsp Thai basil, dried

Salt and pepper to taste

Instructions:

Combine the sauce ingredients in a large bowl. Add chicken, onion, Brussels sprouts and garlic halves, and toss to coat. Set aside to marinade 30 – 60 minutes.

Partially cook the bacon pieces, and add with the bacon grease to the marinating ingredients. 

Start barbecue, or prepare campfire coals.

Wrap each serving in 2 layers of aluminum foil, sealing each separately.

Set on hot barbecue or on coals of campfire.

Turn regularly until done.

Serve over rice.

Barbecued Chicken with Orange-Basil-Bourbon Sauce

YIELD Makes 3 servings

                                                                                                                  

INGREDIENTS

3          boneless skinless chicken breast halves (halved lengthwise)

1          cup fresh orange juice

¾         cup dry white wine

2          tsp grated mandarin orange peel

½         cup sliced sweet onion (consider red onion)

3          mandarin oranges, peeled & separated into slices

¼          cup sliced fresh basil leaves or 2 teaspoons dried Thai basil

1          TBSP good bourbon

1          tsp sweet onion powder

1          TBSP rice flour

¼          cup blue or chevre goat cheese

PREPARATION:

Combine orange juice, wine and orange peel in saucepan; bring to a boil. Stir in onion, mandarin slices, bourbon, garlic; cook and stir until onion is tender and mandarin slices are coming apart. Reduce heat, and simmer until reduced to ⅓ original volume.

Coat chicken with olive oil; season with garlic powder, white pepper and caraway seed. Barbecue over medium flame until done.

SERVE:

Place one or two pieces of chicken on a dinner plate. Sprinkle with bleu cheese or chevre cheese. Spoon sauce over chicken and cheese. 
Enjoy. 

A collaboration of TJ and her Papa.

Steak Rub / House Seasoning.

1 TBSP kosher salt.
1 TBSP ground black pepper.
1 TBSP onion powder.
1 TBSP garlic powder.

Variations: Try adding one or another of these:

2 TBSP Italian seasoning.
1 tsp cayenne pepper.
1 TBSP chili powder.
2 tsp smoked paprika


Mix it together. Put it in a spare shaker-top seasoning container. Sprinkle it on food.

Barbecued Salmon Steaks

One salmon steak per person.

Coat the back with olive oil. Sprinkle kosher salt on the oil. Turn over.
Coat the top with lemon juice. Don't be stingy.
Sprinkle with dill and tarragon.
Add a pat of butter on each steak.

Add a stick of hardwood to the barbecue to create smoke. Make sure that any flames from the hardwood won't burn the fish.
Barbecue, butter side up. Turn when appropriate.
Note that the skin will likely peel off while barbecuing. Re-salt the back. Don't over do it.

Interesting Open-Face Fish Sandwiches

Fish, thawed, thawed. Salmon is one of our favorites. Whitefish works.
    (up to ½ pound per person)

Cut into 4 oz steaks.

Several slices sourdough bread (or 2 large homemade slices per person)

Marinade (enough for 2, maybe 3 people)

2 TBSP Hoisin sauce

2 TBSP Balsamic vinegar

12TBSP Chardonnay (white wine)

2 TBSP honey

2 TBSP Pepper-infused oil (or olive oil plus some hot peppers, if you like the heat)

Whisk this all together in a flat-bottomed bowl, and marinate the raw fish in it. 

Green Avocado Gunk: (each avocado serves 2, maybe 3)

½ avocado, fork mashed

3 or 4 Spanish olives, minced finely. (Usually these provide enough salt.)

2 TBSP sweet onion, minced finely.

6+ good grinds of black pepper
2 TBSP chopped fresh Thai basil
1 TBSP lemon juice

Mash it all together in a bowl. If you use a food processor, add 3-4 TBSP plain organic yogurt, and 1-2 TBSP olive oil to make it nice & creamy. 

Process:

Marinate the salmon steaks in the marinade sauce. Give ‘em no less than 15 minutes; an hour is not too much. Heat up the grille (I used a George Foreman grille; a barbecue would work well). When it’s hot, put the fish on the grille. Spoon some more marinade on them. Cook them until they’re done all the way through.

While they’re grilling, heat the marinade. It would be good to reduce the mixture by at least 50%.

When the fish is done, cut into ½” x ½” (x 2” or so) strips, and load back into the bowl of reduced marinade. Cover the fish thoroughly.

While this is soaking (again), oil the bread & toast it. When it’s done, spread the avocado green gunk on the toast, and pile on the soaked salmon. Garnish with a little very coarse salt (it’s crunchy!).

Enjoy with a good abbey-style dubbel ale. Ok... you can serve it with a nice white wine, if you want. 

Barbecued Bacon Wrapped Chicken Breasts

Note: This is not suitable for vegetarians, dieters, or wimpy eaters. 

For each portion:

1 chicken breast, at room temperature.

5 or 6 strips of bacon,

6 leaves fresh basil.

    (also consider rosemary, thyme or spearmint)

Directions:

Preheat the barbecue on medium high. Put a Pizza stone or other brick/stone cooking surface on the barbecue’s grilling surface to preheat with the barbecue.

Lightly pound out chicken breast until it’s a uniform thickness. Season lightly with pepper, no salt.

Cut a 14” square of aluminum foil. Lay the uncooked bacon on the foil to form a solid layer. Lay the chicken breast on top of the bacon, and lay the fresh herbs on top of the chicken.

Using the foil, wrap the bacon completely around the chicken. Roll up the edges of the foil (just to take up less space on the barbecue). Do not cover the bacon-wrapped chicken.

Drizzle olive oil on the baking stone, and place the foil with the bacon on the hot stone. Close the lid. Cook undisturbed for ten minutes or until you see bacon fat running off the foil and the backing stone. It will make your cooking fire happy.

Use the foil (and hot pads) to flip the meat over to cook directly on the stone.

Continue to cook, turning regularly but not frequently, until a meat thermometer reads 190⁰ in the center of the chicken breast.

Note: unless the stone is darkened from the smoke and juices of previous cooking adventures, the bacon will cook, but remain its bland, uncooked coloring. Be particularly careful that the bacon is indeed cooked.

Serve with a flavorful beer or ale. A Belgian Dubble or a Pale Ale would go well with this.

Naan Bread

Warning: this makes a LOT of bread, suitable for dinner for six people.

Ingredients

· 1 1/2 tsp active dry yeast
· 1 cup warm water
· 1/4 cup white sugar
· 3 tablespoons milk
· 1 egg, beaten
· 2 teaspoons salt
· 4 1/2 cups bread flour

· Garlic salt or other seasonings
· 1/4 cup butter, melted

Directions
1. In the mixer bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (about 4 1/2 cups, or a little less). Knead on low for 6 to 8 minutes, or until smooth. [Can be divided at this point, goodies added to one, while the other is prepared for raising.] Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise an hour or so, until the dough has doubled in volume.

2. Punch down dough. Pinch or cut off small handfuls of dough about the size of a large golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. [Refrigeration up to 24 hours is OK here. If possible, warm to room temperature before proceeding.]

3. During the second rising, preheat grill to high heat. Start grilling the steak, and perhaps the larger vegetables.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, sprinkle garlic salt lightly, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Or serve it fresh as it comes off the grille.

Comments:

· This is yummy. Use "Green Top" (Johnny’s Garlic Spread) for seasoning.

· This also works to chop or roast garlic, and mix it into the dough in the earliest stages.

· This works well on the hotter side of the barbecue, while the steak and veggies are cooking on the rest of the grille.

· Be careful that you don't lose track of the status of the rest of the meat. Naan demands a lot of attention.

· Excellent option: slice the steak thin and wrap in the Naan bread. Add other veggies (we used fried spinach w/ melted goat cheese!).

Variations: Add to mix while kneading in the machine:

- Variation One: (this was really good)

· 8 cloves of garlic, roasted & chopped fine.

· 1 TBSP garlic powder.

· 1/2 tsp paprika

· 1 tsp curry powder

· 1/4 tsp pizza peppers

· 1/4 tsp black pepper

- Variation Two:

· 1 tsp ground cumin

· ground coriander

· poppy seeds

- Variation Three:

· garlic

· fresh ginger

· ground coriander

· ground cumin

· ground cinnamon

· chili powder

· raisins

· flaked coconut

Josiah’s Bourbon Marinade

Makes a couple of cups.

½ cup good bourbon
2 TBSP Sweet Baby Ray’s sauce
3 drops green Tabasco sauce
3 drops chipotle Tabasco sauce
½ cup oil
¼ cup cider vinegar
2 TBSP balsamic vinegar
1 TBSP sugar
½ tsp brown sugar
2 TBSP basil
1 tsp anise seen
1 tsp Thyme
1 tsp marjoram
1 tsp celery seed
Salt and pepper to taste

Pour into a Ziploc bag with your meat. Massage into the meat for a few moments, then let it sit for a couple of hours.

Updated in June 2011.

Haupia Chicken Curry

1 cup Coconut Curry Sauce

Several leaves of fresh basil, cut into long, thin strips
1 chicken breast, cut up.
1 serving of your favorite wild rice or pasta; I used whole wheat rotini, which was quite good.
bit of olive oil, a bit of lemon juice.
seasonings: lemon pepper, white pepper, garlic salt, lemon grass.

Dribble the chicken in olive oil and lemon juice, seasoned with lemon pepper, white pepper, garlic salt, and a tiny bit of lemon grass.Grille the chicken on a barbecue or indoor grille.

On individual serving plates, layer pasta, basil, then chicken. Ladle the sauce over the top.

Works well with a Belgian ale. Mine was home-brewed.

The critics raved!