Cooking


African-Marinated Mahi Mahi With Sadza    

 

 
Marinade:
1 Tbsp. lemon
1 tsp. ginger
2 Tbsp. peanut butter*
1/4 c. tomato juice
1 Tbsp. garlic, chopped
1 tsp. curry powder
hot chili peppers to taste
Sadza:
1 c. cornmeal, finely ground
4 c. cold water or chicken stock
1 tsp. Garlic
1 tsp. Cumin
 
Blend marinade ingredients and marinate the Mahi Mahi for 24 hours. Broil.For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously. Cook until cornmeal is soft and mixture is thick–approximately 10-20 minutes.
 
 
 
 

Chicken Stock Makes 3 to 4 quarts

Chicken stock is one of the essential building blocks ofgood cooking. It is used as the base for countless soups

and sauces and as a source offlavor and moisture in other savory dishes. Stock is made by simmering chicken

meat and/or bones along with aromatic seasonings in water to create a well-flavored liquid.

6 pounds chicken bones (necks and backs preferably), cut into 3-inch pieces

5 to 6 quarts cold water (or enough to cover bones)

1 large yellow onion, peeled and cut into 1-inch pieces

2 medium carrots, cleaned and cut into 1-inch pieces

2 stalks celery, cleaned and cut into I -inch pieces

1 Bouquet Garni, (recipe follows)

1. Place the chicken bones in a large (at least 8-quart) stock pot; add the cold water and bring

slowly to the boil. Once the water begins to boil, immediately reduce the heat to a simmer.

(Note: Simmering creates a gentle roll in the liquid. The bubbles should break just below the

surface.) Use a skimming spoon to remove all surface foam (scum) as it forms at the top of

the pot.

2. Add the onion, carrots, celery and bouquet garni; continue to simmer, skimming the foam as

necessary. Remove the pools of fat that collect at the top of the pot with a kitchen spoon.

(Note: Excess oil forms a “lid” on the stock, not allowing it to “breathe.”)

3. Simmer the stock, uncovered, for 4 to 5 hours, skimming and degreasing as needed.

4. Strain the finished stock through a coarse strainer to remove the bones and vegetables, then

strain the stock once again through a fine mesh strainer.

5. Place in a non-reactive container; chill quickly in an ice water bath, stirring often. When the

stock has cooled completely, place it in the refrigerator for at least 8 hours to allow the

excess fat to congeal on the top of the stock. Remove the congealed fat with a kitchen spoon

before using the stock in recipes.

Tips and Techniques

Variations: For a much stronger stock, increase the amount of bones by 3 or 4 pounds.

Make It Ahead: Stock may be stored for up to three days in the refrigerator or up to 6 months in the

freezer. For easy access to small amounts of stock, freeze the stock in ice cube trays or small zip-top

freezer bags, and thaw as needed.

How to make a Bouquet Garni

Bouquet Garni Makes 1 bouquet

garni

This is a small bunch ofherbs that are bundled or tied together and used to flavor soups and stocks. Tying the

herbs together like a small bouquet makes them easy to remove when the dish isflnished. Although the

ingredients can vary, a bouquet garni typically includes parsley, thyme and bay leaves.

2 bay leaves (preferably Turkish)

3 sprigs fresh thyme

10 whole black peppercorns, cracked

10 fresh flat-leaf parsley stems, twisted to release extra flavor

2 cloves garlic, lightly crushed

1. Place all of the ingredients on cheesecloth that has been dampened and folded double.

2. Draw up all four corners, and tie with kitchen twine. Use to infuse flavor into liquids.