preparing some spicy 'dragon' treats.....small "less is more" portions of complex flavors, served in archaic carved stone containers.......This 'morsel' consists of a small parallelogram of yellow potato, with herbs; organic, free-range chicken with a dozen spices/herbs, cooked in walnut oil; carrot with honey, basil, 6 varieties of ground 'bell' peppers as well as grated hot Scotch bonnet peppers; and a blazing hot corn chutney with red pepper slivers and micro-diced, raw shiitake mushrooms......the 'extended' version will float on a round lake of Thai green curry sauce with crushed capers........
IN THE KITCHEN AT SUNRISE, SUNDAY MORNING
Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
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