RECIPE FOR EASY CURRY CHICKEN

FROM BERNARD H. GADDIS, FOUNDER/ARTISTIC DIRECTOR, CONTEMPORARY WEST DANCE THEATRE

SERVES:
2

PREP TIME:
20 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

Three Sliced Chicken Breast
Jasmine or Basmati Rice
1 cup Mushrooms
1 Yellow Onion - Chopped
4 Fresh Whole Garlic - Chopped
1 1/2 cups Heavy Cream
2 teaspoons of Lowry's Season Salt
1 teaspoon Salt/Pepper
3 tablespoons Curry Powder
2 tablespoons of Dried Mixed Herbs Oregano, Rosemarin, Basil etc.
4 Fresh Basil leaves
1 tablespoon of Butter
Olive Oil

DIRECTIONS

Wash and cook Rice and set aside.

Wash, cut Chicken into slices, and season with pepper, Lowry's, garlic powder, dried herbs sauté in a skillet with olive oil until done.

Sauté Onions, Mushrooms, garlic, fresh basil leaves in Butter once caramelized add cook chicken mix together then add curry powder.

Once curry powder has been evenly distributed, add heavy cream slowly while stirring.

Add more dried herbs, Fresh Ground Pepper. until the heavy cream starts to thicken.

Serve over rice!!

RECIPE FOR SALMON FILET AND THREE GARLIC HASH

FROM STIRLING MATHESON, FOUNDING ARTISTIC DIRECTOR, BALLET THEATRE OF INDIANA

“Below is my recipe. It’s certainly for garlic lovers, but it’s not overpowering and showcases the full range of flavors that can be extracted from garlic. The black garlic can be hard to find, but it’s worth seeking out (makes a great add-in for scrambled eggs too).”

— Stirling Matheson

SERVES:
1

PREP TIME:
20 MIN

TOTAL TIME:
1 HR

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INGREDIENTS

A filet of salmon
Fresh garlic bulb, one 1 clove minced
Japanese black garlic, minced
Scallion, chopped
2 medium sized, medium-waxy potatoes (Yukon gold is a good choice)
Fresh black pepper
¼ cup dried cranberries
8 Brussels sprouts, quartered
2 slices thick cut bacon cut into small pieces
Parsley, ½ handful
Tsp black vinegar (a rice vinegar)
Chipotle chili powder

DIRECTIONS

1. Cut the top ½” off of the top of a head of garlic and mostly peel it, so that just the skins of the individual cloves remain. Place it in an oven-safe vessel slightly larger than the head of garlic, drizzle with olive oil, and cover with aluminum foil.

2. Roast the garlic in a 400-degree oven for 30-40 minutes, until the garlic is brown, soft, and sweet. Chop roughly when done.

3. Bring a pot of salted water to a boil

4. Cut your potatoes into small cubes 0.75-1”. Use a white or red waxy potato. A russet is too starchy and will fall apart in cooking and a high wax potato won’t shed enough starch to tie the hash together.

5. Parboil the potatoes. You don’t want them edible yet, as they’ll get finished in the pan, but you don’t want to need to cook them for nine years in the pan.

6. While the potatoes are boiling, fry the bacon in a large cast-iron skillet

7. Remove the bacon and most of the grease and add the three kinds of garlic, scallion, and Brussels sprouts into the pan, sprinkle with kosher salt, and saute until the black garlic starts to dissolve, and the fresh garlic becomes translucent

8. Use ½ cup of the salty potato water to deglaze the frying pan

9. Add the parboiled potatoes, cranberries, a splash of black vinegar, some chipotle chili powder, and fresh cracked black pepper to taste. 

10. Cook until the potatoes and Brussels are fork-tender and some of the starch from the potatoes mixes with the fond and the liquids to tie the hash together. Add chopped parsley 1-2 minutes before the potatoes and Brussels sprouts finish cooking.

11. Serve as a bed under the salmon fillet, cooked as you like it. Personally, I prefer a sushi-grade piece of salmon medium-rare with crispy skin.

RECIPE FOR MOCK STEAK

FROM ELIZABETH ZIMMER, DANCE WRITER

“I improvised this dish as an impoverished graduate student in California, unable to afford red meat. It’s a spin on breakfast-for-dinner, transforming a sweet treat into a quick, savory, and substantial meal, great for using up stale bread. It serves one; to feed more people, multiply the ingredients by the number of diners.”

— Elizabeth Zimmer

SERVES:
1

PREP TIME:
20 MIN

TOTAL TIME:
35 MIN

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INGREDIENTS

2 or 3 slices of rye bread, cut in half if they are large
1 large egg
½ cup milk
2 tablespoons butter
2 tablespoon olive oil
½ cup sliced mushrooms
1 small onion, sliced
Fat clove of garlic, peeled and sliced
½ green, red, or yellow pepper, seeded and sliced
Salt and black pepper to taste

DIRECTIONS

Beat egg and milk together in a shallow dish. Soak bread in the mixture until all the liquid is absorbed. Meanwhile, melt butter and oil together in a heavy skillet. Sauté onion and garlic for a minute or two; then add mushrooms and peppers, stirring constantly. When onions are golden and mushrooms are much reduced in size, move vegetables to the side of the skillet and add slices of bread. Fry for about two minutes on each side.  

Empty skillet onto a warmed plate and enjoy. Add salt and pepper after tasting.

PEANUT BUTTER SHRIMP WITH NUTS

FROM LUIS DOMINGUEZ, ARTISTIC DIRECTOR, LEXINGTON BALLET

“I love this dish.”

— Luis Dominguez

SERVES:
2-4

PREP TIME:
20 MIN

TOTAL TIME:
50 MIN

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INGREDIENTS

20-30 med. to large shrimp clean with no heads
Olive oil
4 Garlic pieces finely chopped
1 tbs of Pepper flakes
One half chopped red pepper
One half chopped yellow pepper
2 tablespoons of Peanut butter
3 chopped scallions
3 tbs of chopped peanuts for garnish
One cup of coconut milk
one tablespoon of soy sauce

DIRECTIONS

On a pan warm up olive oil add chopped onion, garlic, Peppers, Pepper flakes, soy sauce, Peanut Butter.

After the ingredients are mixed well add coconut milk. 

You are looking for a sauce that can run freely.

On a separate pan cook the shrimp until they are halfway done. 

Add the sauce to the shrimp and simmer for one minute

Serve with rice and asparagus.

Garnish with cilantro, chopped nuts, chopped scallions, and a touch of sesame oil.

KAREN FISCHER'S BROILED MONCHONG FILLETS

FROM KARENFISCHER, PRESIDENT, PASIFIKA ARTISTS NETWORK

“A fish dish with an irresistible Hawaiian flavor.”

— Karen Fischer

SERVES:
3-6

PREP TIME:
2 HR 15 MIN

TOTAL TIME:
2 HR 30 MIN

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INGREDIENTS

6 Hawaiian Monchong fillets (3-4 oz each) *can use other meaty whitefish – ono, halibut
1 Tbsp olive oil
1 Tbsp fresh lime juice
2 Tbsp minced garlic
¼ tsp tarragon
1 Tbsp freshly grated ginger (or ½ tsp ground ginger)
Salt, pepper to taste

DIRECTIONS

Mix together all ingredients for the marinade. Marinate fillets for 2-24 hours.

Broil 5-6 min. one side, turn over and broil 4-5 min the other side (depending on the thickness of the fillets).

Top with lemon butter (softened butter mixed with lemon or lime juice).

RACH’S SHELTER COVE COCONUT THAI SOUP

FROM RACHEL COHEN, EXECUTIVE DIRECTOR, CADENCE ARTS NETWORK

“Shelter Cove, CA is located on the Lost Coast in Southern Humboldt County. It’s a little drinking village with a fishing problem.”

— Rachel Cohen

SERVES:
4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR

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INGREDIENTS

ADD to the chicken/broth:
2-3 Jars of Trader Joe’s or other Thai Green Curry sauce
green onion to taste
pickled (preferred) or fresh or powdered ginger to taste
red sriracha to taste
soy sauce to taste
fresh lime to taste
fresh cilantro (or basil)
Add broccoli, celery kale, peas, asparagus...whatever greens or veggies you have in the house, whole cashews work great too

DIRECTIONS

1.  Instapot or boil a whole organic chicken, debone, and strain broth, or if you are a lazy ass, you can use Chicken Broth and Chicken pieces.  Whatever, just get your base…chicken/broth.

2. Drink a shot of vodka...forget that wine shit you are seeing everywhere. …I infuse a split vanilla bean in mine for 3 weeks.

3. ADD ingredients to the chicken/broth

4. Drink another shot of vodka.

5.  Heat it up altogether, or save it for the next day and reheat portions as needed.  

6. Drink another shot of vodka...this time add Square One organic Bergamot Vodka to your vodka, who needs a dairy creamsicle!

7. Reconsider what you said about the wine.

8. Drink a glass of dry white wine

9. Oh yeah, and eat the soup!  The soup compliments the wine.

RECIPE FOR GEMÉIS

FROM EDWARD SCHOELWER, PRINCIPAL, RED SHELL MANAGEMENT

“This dish would be called a ‘folkway,’ you are likely to find it coming out of the kitchens of Southern Ohio and Northern Kentucky. In my childhood, we ate a lot of geméis, but you would never find it served in a restaurant. It is too humble. Like many peasant dishes, it is very savory, maybe a guilty pleasure. It is a remnant of the large settlement of German immigrants to the Ohio Valley in the mid-19th century.

The German word for vegetable is gemüse. The main vegetables in this boiled meal are green beans and potatoes. I cannot tell you why the Low German pronunciation (i.e. geméis) was agreed upon as the name for the dish.

A one-pot meal, everything about geméis is very easy-going. You can add or subtract to it to taste. The proportions listed below are how I like to do it. Although this recipe calls for kielbasa, the more typical type of sausage used is mettwurst (specifically ‘Hamilton Metts’) or my Irish grandmothers (showing you how common the dish is) would make it with a small ‘cottage’ or ‘butt’ ham.”

— Edward Schoelwer

SERVES:
4

PREP TIME:
15 MIN

TOTAL TIME:
1 HR

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INGREDIENTS

1 lb kielbasa sausage cut into 2 inch sections
1/3 of a small green cabbage, chopped
1 lb of green beans, stems removed and cut into bite size
½ a medium sized yellow onion coarsely cut
6 small or 4 medium sized new potatoes. Make it easy on yourself, just cut out the eyes and the gnarly parts, but leave most of the peels on, and divide the potatoes into good sized chunks
2 garlic cloves, sliced
1 tsp coriander seeds
½ tsp black peppercorns
½ tsp salt
4 cups water
2 tbs cider vinegar
Dress with olive oil or butter, add salt and pepper to taste

DIRECTIONS

Into a 4 quart pot (or larger) put all of the dry ingredients except seasonings.  Stir it around so everything is mixed.   All the parts are pretty big so you don’t have to be too precious about it.   Add the peppercorns, coriander and salt.  Add the water.  Put the pot on the stove and bring it to a boil.  Then turn down the heat and let it simmer for 45 minutes, keep the lid just slightly so ask to retain the maximum amount of water.   The beans and the potatoes should be soft enough to eat, the meat cooked.

Before serving, add the vinegar, and stir it around.  Ladle into bowls.  Let individuals season as they like with butter or olive oil and additional cider vinegar and salt and pepper to taste.  Serve with crusty bread to soak up the de-licious broth.

LAMB SHANKS

FROM BRENT BELSHER, DIRECTOR, BELSHER ARTS MANAGEMENT

“One of my favorite things is lamb shanks. It’s been something we’ve been making for years when we have guests over and now that COVID is ending (GOD I HOPE!) that’s the recipe that is on my mind.”

— Brent Belsher

SERVES:
4-6

PREP TIME:
30 MIN

TOTAL TIME:
3 HRS

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INGREDIENTS

2 tablespoons extra-virgin olive oil divided
4 - 6 lamb shanks trimmed of excess fat
1 large white onion diced
6 cloves garlic minced
2 large carrots sliced 1/2-inch thick
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef stock
1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti -- optional. Substitute with extra stock).
14 oz (400 g) passata (tomato puree or American tomato sauce)
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 teaspoon fresh rosemary finely chopped
2 tablespoons fresh parsley finely chopped (divided
2 bay leaves
Salt and pepper to season

DIRECTIONS

Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with a paper towel.

Heat 1 tablespoon of oil in a heavy-based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Add stock, wine, puree, tomato paste, bouillon, and herbs. Bring to a simmer on the stove.

Cover, transfer to the lower part of the oven and cook for 2 1/2 hours, or until the meat is falling apart, tender (adjust the heat so that the liquid simmers very slowly). Gently transfer the shanks onto a plate; tent to keep warm.

Discard the bay leaves from the sauce and place the pot onto the stove. Simmer sauce over medium heat until thickened to your desired consistency. OPTIONAL: skim off any additional fat which rises to the surface.

You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.) Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice, or pasta. To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 - 15 minutes, basting the shanks and vegetables with the sauce