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.

AUDREY ROSS' CHAMPAGNE PUNCH

FROM AUDREY ROSS, FORMER DANCER, NOW DIRECTOR OF NYC-BASEDAUDREY ROSS PUBLICITY, SPECIALIZING IN DANCE EVENTS

“In case anyone is having a fancy party, here’s a lovely one for Champagne Punch.”

— Audrey Ross

SERVES:
8-10

PREP TIME:
10 MIN

TOTAL TIME:
15 MIN

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INGREDIENTS

1 bottle champagne
1 bottle sauterne
1 6-oz orange juice (dilute with 2 cups and taste)
1 6-oz lemonade (dilute with 2 cups and taste)
1 large container sherbet, any flavor
strawberries

DIRECTIONS

Mix all and enjoy!

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).

KAREN FISCHER'S COCONUT MACAROONS

FROM KARENFISCHER, PRESIDENT, PASIFIKA ARTISTS NETWORK

“Because sometimes you just need a cookie.”

— Karen Fischer

SERVES:
9

PREP TIME:
20 MIN

TOTAL TIME:
40 MIN

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INGREDIENTS

1 1/3 C sweetened shredded coconut
1/3 C sugar
2 Tbsp all-purpose flour (or you can substitute almond flour)
1/8 tsp salt
2 large egg whites, at room temp
½ tsp vanilla
Optional chocolate-dipped: 2 oz bittersweet or semi-sweet chocolate, or 1/3 C chocolate chips

DIRECTIONS

1. Combine coconut, sugar, flour, and salt.

2. Beat egg whites till soft peaks form.

3. Mix egg whites and vanilla into the coconut mixture, and mix well.

4. Drop by teaspoonful onto parchment-covered cookie sheet; or grease well (coconut mixture is sticky). Makes about 18-20 cookies.

5. Bake at 325° for 19-20 min, till cookies are golden brown.

6. Remove carefully from baking sheet and cool on wax-paper covered wire rack.

For chocolate-dipped:

1. While macaroons are cooling, melt chocolate in a double-boiler (or nest a small saucepan into a larger saucepan of boiling water). Stir occasionally till smooth.

2. Once the chocolate is melted, use a knife to spread the bottom of each cookie with a thin layer of chocolate and place it back on wax paper to cool completely. You can also refrigerate till chocolate is set and cookie peels easily off of the wax paper.

Date Nut Bread

FROM AUDREY ROSS, FORMER DANCER, NOW DIRECTOR OF NYC-BASEDAUDREY ROSS PUBLICITY, SPECIALIZING IN DANCE EVENTS

“An Hawai’i-centric recipe!”

— Karen Fischer

SERVES:
4-6

PREP TIME:
40 MIN

TOTAL TIME:
1 HR 50 MIN, plus cooling

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INGREDIENTS

1 stick butter, plus a little for greasing the pan
1 c. pitted diced dates
3/4 c. dark seedless raisinsr
1/4 c. golden seedless raisins
1 tsp. baking soda
1 c. boiling water
1 c. sugar
1 tsp. vanilla
1 egg
1 1/2 c. sifted flour
3/4 c. walnuts broken into small pieces

DIRECTIONS

1. preheat oven to 350 degrees

2. butter a standard loaf pan ( 9 1/2 by 5 1/2 by 2 3/4 inches). Line the bottom with wax paper. Butter and sprinkle with flour. Shake out the excess flour.

3 . Put the dates and raisins into a mixing bowl.

4. Dissolve the baking soda with the boiling water and pour over the date mix.

5. Cream together the sugar and stick of butter. Beat in the vanilla and egg. Add the flour and mix well. Add the date mix, including the liquid. Add the walnuts, Please note that this will be a quite liquid batter.

6. Pour mix into pan and smooth over the top. Bake from 1 hour to 1 hour 10 minutes, or until the top of the cake is dark brown and a knife inserted in the center comes out clean.

7. Let cool a few minutes and unmold.

It's a bit of work, but so worth it!