CHICKEN THIGHS WITH VEGGIE BASE - VARIATION 3

FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE

“This homemade roast veggie starter base can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”

— Ivan Sygoda

SERVES:
2-4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR

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INGREDIENTS

Variation 3
1 lb. boneless/skinless chicken thighs
olive oil
breading - salt, pepper, flour, and either poppy seeds, coconut flakes, or panko bread crumbs

Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved, or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)

DIRECTIONS

Veggie Base

Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion, and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).

Variation 3

Set the oven to 325°. Place emptied skillet on medium-high heat. Add more olive or other oil. I like boneless/skinless chicken thighs because they are supposed to be more dietetic. Dredge the pieces in salt/pepper/flour. Sometimes I like to add some poppy seeds, coconut flakes, or panko bread crumbs. Sauté, turning until chicken is browned. Return skillet to oven until chicken is cooked through, then mix roasted veggies back in.

"FAUX WOK CHICKEN" WITH VEGGIE BASE - VARIATION 2

FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE

“This homemade roast veggie starter base can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”

— Ivan Sygoda

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

Variation 2
1 lb. chicken tenders or boneless breasts
a bit of olive or sesame oil
marinade - toasted sesame oil and sesame seeds plus lemon juice
cashews

Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved, or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)

DIRECTIONS

Veggie Base

Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion, and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).

Variation 2

Place emptied skillet on medium-high heat. Add a bit of olive or sesame oil if it isn’t still glistening. Having cut 1 lb. chicken tenders or boneless breasts into 1” chunks and marinated in one of a dozen ways (I like toasted sesame oil and sesame seeds plus lemon juice), sauté chicken pieces until nicely browned and then mix roasted veggies back in. You can add some cashews. Serve over something, or else don’t.

"TRAIN WRECK" WITH VEGGIE BASE - VARIATION 1

FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE

“This homemade roast veggie starter phrase can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”

— Ivan Sygoda

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
30 MIN

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INGREDIENTS

Variation 1
1 lb. chopped sirloin beef
salt
pepper
oregano
olive oil
2 teaspoons sugar
1/2 teaspoon salt
pasta or couscous or farro or broad noodles

Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)

DIRECTIONS

Veggie Base

Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).

Variation 1

Place emptied skillet on medium-high heat. Add a bit of olive oil if it isn’t still glistening. Season 1 lb. chopped sirloin with salt, pepper, oregano; flatten into skillet like a supersized hamburger, sauté 4 minutes or so on a side while breaking the meat apart with a wooden implement. Stir in broiled veggies to reheat and mix. Serve over pasta or couscous or farro or broad noodles.

SOFRITO CHICKEN

FROM ADAM WEINERT, CHOREOGRAPHER, FILM-MAKER, DANCER, CHOREOGRAPHER & FILMMAKER

“[This recipe was] given to me as a wedding gift in a hand-made cookbook written by a dear friend and registered nurse, Adria Lee. It is very meaningful to me and I submit it here now to honor her, as well as all of our healthcare workers and first responders in this difficult time.

This is initially a time-consuming dish to learn to make but once you’ve done it a few times, you’ll be able to do it blindfolded and in a casual manner.”

— Adam Weinert

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
1 HR 45 MIN

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INGREDIENTS

6 to 8 chicken thighs with the skin (always)
sea salt
2 tablespoons sunflower oil
3/4 teaspoon ground turmeric
1 teaspoon paprika (sweet or smoked, depending on your mood)
2 teaspoons sugar
1/2 teaspoon salt
2 1/2 teaspoon fresh lemon juice
1 yellow onion, diced
4 cloves of garlic, smashed and roughly chopped
a splash of white wine (optional)
4 medium potatoes, peeled and cut into 3/4 inch cubes (optional) and more sunflower oil (if you’re using potatoes)
Parsley, chives or cilantro for garnish

DIRECTIONS

An hour prior to cooking, lightly salt the chicken on both sides and let rest in the fridge

Heat a large sauté pan or Dutch oven over medium-high heat. Allow it to get very hot before adding the oil, which you should swirl around in the pan before adding the chicken skin side down.

shake the pan a bit to ensure that the chicken isn’t sticking (but if it is, forgive yourself).

Season all over with turmeric, paprika, sugar, and 1/4 teaspoon sea salt. Add 1 1/2 teaspoons of the lemon juice, a splash of wine, and flip the chicken over.

Add the onions and garlic and cover tightly. Reduce the heat to the slightest simmer and try to not lift the lid for the first hour unless you need to add another splash of wine in case the juices run dry.

Meanwhile, if you choose to use potatoes, heat 1/2 cup of sunflower oil in a skillet over medium heat. Add the potatoes so that they are in a single layer (do this in batches if you need) and fry until they are turning golden and crisp - about 5 minutes. Scoop them out with a slotted spoon, place them on a paper bag or some paper towels and sprinkle generously with salt.

After the chicken has cooked for an hour, lift the pieces carefully from the pan and add the potatoes, a splash of water, and stir to coat. Place the chicken, skin side up, atop the potatoes, add the remaining lemon juice and let everything come back to a simmer for another 30 minutes, covered.

If you want crisped skins, rub the chicken with a bit of butter and put it under the broiler for a few minutes.

Garnish with herbs and bring the whole pan to the table to serve immediately (alongside a salad perhaps).

ITALIAN TOMATO SAUCE WITH VEGETABLES

FROM BRENDA BUFALINO, DANCER, CHOREOGRAPHER, FILMMAKER & TEACHER

“This sauce is excellent as a vegetarian sauce- the pork bone is added for flavor. Sugar is not needed. The red pepper supplies the sweetness. This would be the same recipe for meat sauce without the zucchini and eggplant. The eggplant gives the sauce a thick texture.

This is not my family recipe. The Buff’s recipe cooked down all day. They cooked their garlic, onion and carrots in a cheese cloth bag which they took out when the tomatoes were cooked down. They also used paste, and whole tomatoes. Of course Grandpa Buff grew the tomatoes, dried the paste on plywood boards covered with cheese cloth, and grew the basil. The pasta was also made in the kitchen and dried on wooden racks. I loved the Buff’s recipe, but I like to taste the chunks and prefer a sauce with texture.”

— Brenda Bufalino

You will find the recipes for 3 sauces here if you look closely.

SERVES:
2-4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN

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INGREDIENTS

1 garlic bulb (fresh & smashed)
1 small onion, chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, cut into chunks
1 red pepper, diced
1 piece of pork, something on a bone (optional)
1 pint mushrooms
2 28-ounce cans of organic diced tomatoes
Pinch hot pepper flakes (optional)
Pinch of oregano
Bunch of fresh basil
Olive oil
Salt and pepper to taste

DIRECTIONS

Prepare the eggplant by pressing peeled slices between paper towels to release water.  Sauté in olive oil 10 cloves of garlic and onion.  Add salt and pepper.  When garlic and onion have just turned cream color (not brown) add chopped eggplant.  Stir till soft.  As the eggplant absorbs the oil and flavor add more oil and more garlic.

Lightly sauté mushrooms, diced red peppers, zucchini chunks, add a little more salt and pepper and a pinch of oregano, and pork (optional).  Don’t cook vegetables through, just sauté to bring out the flavor. 

Add 1 can of organic tomatoes.  Cook for 15 minutes.  Add 2nd can of tomatoes.  Stir often.  After twenty minutes add a nice handful of fresh basil, salt and pepper to taste, and if desired hot pepper flakes.  Continue to simmer until the vegetables have started to breakdown for another 20 minutes.  Take out the pork bone before serving.

BUTTERMILK CORNY CORNBREAD

FROM WOODY SCHOFIELD, DANCE ADMINISTRATOR OF NICOLAIS/LEWIS, BALLET INTERNATIONALE, DANCE THEATRE OF HARLEM

SERVES:
4+

PREP TIME:
5 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
3/4 teaspoon salt
1/4 cup brown sugar, packed
3/4 cup corn (frozen that has been thawed)
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

DIRECTIONS

Adjust oven rack to the middle position. Preheat oven to 400 degrees Fahrenheit.

Spray an 8-inch-square baking dish with nonstick cooking spray and set aside.

Add flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and whisk until combined; set aside.

In a food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 3-5 seconds.  Add eggs and process until well combined (corn lumps should remain), about 5 seconds longer., Using rubber spatula, make a well in the center of the dry ingredients.  Pour wet ingredients into well.

Begin folding dry ingredients into wet, giving mixture only a few turns to combine. Add melted butter and continue folding until dry ingredients are just moistened.

Bake to golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.  Cool on wire rack for 10 minutes.

Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.

CHICKEN AND SAUSAGE CROCK-POT STEW

FROM ROBERT HILL, ARTISTIC DIRECTOR, ORLANDO BALLET

“I developed this recipe as a way to have lunches for almost a week at work when I almost always have to do working lunches. It’s healthy and delicious.

I typically put the food on a bed of raw spinach (sometimes a bed of rice or even mashed potatoes) and heat it in my office microwave oven.
”

— Robert Hill

SERVES:
6+

PREP TIME:
25 MIN

TOTAL TIME:
5 HR 25 MIN

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INGREDIENTS

4 to 6 chicken thighs with bone and skin
5 six-inch chicken sausage links
2 cups of sliced mushrooms
1 3/4 cups soy sauce
1 cup of sliced garlic
1 cup of chopped onion
1 cup of chopped red, yellow, and green peppers
1 cup tahini
1 cup of your favorite infused vinegar
1 small can of sliced water chestnuts
One bag of baby carrots
4 tsp of powdered white pepper
Olive oil

DIRECTIONS

In a large crock-pot, coat the bottom with a light layer of Olive Oil.

Add all of the garlic, onion, and peppers. Add in a layer of the chicken thighs. Add in the sausage. Add the can of water chestnuts. Add the mushrooms on top of that. Add the carrots on top of that. Splash about a cup of soy sauce and a cup of your vinegar. Sprinkle the top with white pepper

Cook for 5 hours.

Mix a cup of tahini with a half cup of olive oil then add in ¾ cup of soy sauce.  Stir well and sprinkle some of it on top of the crock-pot chicken meal when done.

Enjoy!

NEW ORLEANS STYLE RED BEANS AND RICE

FROM DEVON CARNEY, ARTISTIC DIRECTOR, KANSAS CITY BALLET

“Having been born in New Orleans and spent so many years of my youth there I am profoundly grateful for all that the Crescent City and its people and culture gave me. There is a rich history in the Big Easy that stems from multiple cultural backgrounds in a melting pot of influences that is so reflected in its cuisine. I grew up with so many amazing unique things one of which was Red Beans and Rice. And after a long day of rehearsals in the ballet studio it was, and still is, one of my go-to comfort foods.”

— Devon Carney

SERVES:
6+

PREP TIME:
8 HRS+

TOTAL TIME:
14 HRS+

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INGREDIENTS

1 pound red kidney beans
4-6 finely minced garlic cloves
1 large finely chopped white sweet onion (approx. 2 cups)
1 large finely chopped green pepper (approx. 1 cup)
4-5 long finely chopped celery stalks (approx. 1 cup)
¼ cup finely chopped parsley
½ teaspoon dried thyme
1-2 teaspoons Tabasco sauce depending on your level of desired “heat” (this is very much a part of the New Orleans style)
3 small bay leaves
¼ teaspoon cayenne pepper (be careful not to overdo this one)
Salt and Pepper to taste
1 1/2 teaspoon raw sugar (I prefer turbinado but regular sugar will do)
2 ½ tablespoons corn oil
1 14-16 oz. can of crushed tomatoes (the finer the crushed the better)
1 or 2 small ham hocks, optional (I don’t use this but some New Orleans restaurants do)
1 pound smoked Andouille sausage cut into bite-size pieces (Kielbasa will do in a pinch as an alternative)
Cooked rice (preferably long-grain white rice)
4-6 good lengths of finely chopped scallions as optional garnish at the end

DIRECTIONS

Place the beans and ham hocks (optional) in a bowl or the pot they will cook in the next day which is large enough to accommodate and add water, then cover. It should be a few inches above the beans. Let sit for about 8-12 hours.

Drain and keep the water for later use. Put the beans and ham hocks (optional) in a 4 ½ - 6-quart pot. Add the saved soaking water and additional water to make about eight cups.  Bring to boil and cook at reduced heat, uncovered, for a minimum of two hours, stirring occasionally from the bottom. At this point, the beans may not yet be soft enough to eat but don’t worry the next part will get them there.

While the beans are cooking, heat the oil in a large skillet and add only the celery, green peppers, onions, and garlic. Cook, stirring until everything is relatively soft, and the onions have begun to break down. Add all of this to the pot of beans that have already cooked for a minimum of 2 hours. Now add the remaining ingredients which are the crushed tomatoes, parsley, Tabasco sauce, cayenne pepper, bay leaves, thyme, sugar, salt & pepper. (Hold off on the Scallions which are an optional final touch garnish.)

At this point take the large skillet used earlier to cook the vegetables, and use it to cook the bite-size pieces of andouille sausage until lightly browned on both sides of each piece. Once cooked, add the sausage to the pot of beans.  Cook, at minimum, for an additional hour, all the while stirring occasionally from the bottom. 

Then remove about 1 & 1/2 cups of the beans and their liquid (be careful to not get a stray bay leaf in this) and put this in a food processor in order to make a puréed almost paste-like thick soup mix. Add this back to the pot of cooking beans to bring a thickness to the overall mixture. Allow at least an additional ½ hour of final low heat cooking. If the beans are not yet soft enough to your liking, cook for an additional ½ to 1 hour. Now remove the bay leaves.

Lay a bed of rice on a plate with raised edges. Ladle 2 to 3 large scoops of beans on top of the rice. Garnish with the scallions (optional) and serve with a bottle of ketchup and Tabasco sauce at the ready for additional flavoring, according to taste. Personally I usually add a light drizzle of the ketchup and a few random drops of Tabasco.

“Laissez les bon temps rouler (pronounced “Lay-say le bon tom roo-lay”) in Cajun French means: “let the good times roll.””

— Devon Carney