Miso Sea Bass, Wasabi Mashed Potatoes, and Simple Salad with Ginger Carrot Dressing

Sorry y'all. Long time no post. Work has been crazy, we're about to go on vacation and my baby is turning one in a couple of weeks so I've been spending any free time planning a little family party. Anyway Saturday we had a couple of friends over for a potluck and one of the best meals I've eaten in a long time. I volunteered to make miso sea bass and my two girlfriends filled in the gaps with Asian themed sides. And boy did they fill those gaps!

This will now be my go to meal when I'm stumped for what to serve at a dinner party. Everything when together perfectly. Sweet and sticky glazed sea bass, subtly spicy creamy mashed potatoes and a crisp salad with a refreshing carrot ginger dressing. So good!

However if I'm being honest I'm not sure I'll ever make an entire meal by myself again for company. It's kind of more fun when everyone has a hand in creating the meal…not to mention a lot less work.

Hope your summer is winding down and/or you're squeezing every last ounce of it. Personally I have never been so excited to kiss it goodbye and welcome a change in weather. Some rain would be nice too but who am I kidding? It doesn't rain in Austin anymore.

Miso Sea Bass (subbed Sea Bass for Cod) courtesy of Food & Wine

Wasabi and Green Onion Mashed Potatoes courtesy of Bon Appetit

Simple Salad with Carrot Ginger Dressing courtesy of Just One Cookbook

Sausage Stuffed Baked Potatoes with Arugula. Not as weird as it sounds.

When Giada made this a couple of years ago on her show I thought - "Nope."

Granted it's hard to make sausage look pretty, particularly when thrown in a baked potato drowning in marinara. But more than that I just thought the whole idea was messy and weird. Arugula? Tomato Sauce? Sausage? Potato? It reminds me of something a pregnant person would crave after accidentally eating a pot brownie.

But as they say, time changes everything. I ordered her latest book (official cookbook hoarder - HELP!), saw this recipe again and went huh, that looks pretty good actually. Just for the record I'm not pregnant nor do I have a stash of pot brownies lying around. Sadly.

Just to blow your mind a little more, I subbed cottage cheese for the mascarpone because I didn't have any on hand. It sure as hell didn't make it prettier but it passed the husband test and my thighs were grateful for the little switcharoo. I also added a slice of fresh mozzarella to the split potatoes before covering them in sauce (sorry thighs.) The cheese melted like butter giving the sauce a nice little place to get cozy in.

Speaking of the sauce it's pretty dang great on its own and would be delish in a more traditional environment. Like say, pasta.

Cheers to facing our fears. And eating them.

Baked Potatoes with Sausage and Arugula
Lightly adapted from Giada De Laurentiis.
Serves 4.

Ingredients:
3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or basil
freshly grated nutmeg (my addition, out of habit)
1/2 cup mascarpone cheese (4 ounces), at room temperature OR low fat cottage cheese or ricotta
1/2 cup grated Parmesan, or to taste
4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note, below)
4 thin slices of fresh mozzarella cheese, optional
2 tablespoons chopped fresh flat-leaf parsley or basil

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula (or basil). Stir in a good pinch fresh grated nutmeg. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese (or cottage cheese or ricotta) and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Lay over the slices of mozzarella if using, then spoon the sausage sauce into each potato. Garnish with parsley or basil.

Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

Happy BBQ Season! Martha Hall Foose's Glorious Baby Back Ribs

I have grill fever. The first day of March here in Texas is warm and sunny and not conducive to getting work done, though I am being forced to. But it's hard when you're having visions of sizzling steaks, juicy burgers, and beer can chicken sitting pretty on the grill.

My current obsession is ribs. I spent the first 30 something years of my life avoiding them, thinking them messy and fatty, and the last few years praising Jesus for those exact same traits. Now I'm making up for lost time with a vengeance, as if my whole reason for being on this earth is to try any and every iteration of them, from smoked to roasted and sauce less to those doused in thick, sweet goop.

After all, there are a lot of animals with ribs in them. And they should all fear me. I'm looking at a squirrel right now in my backyard thinking how adorable his tiny ribs would look on a plate. Just kidding - I feed possums cat food for crying out loud - but you get my drift. I'm temporarily possessed by a five hundred pound truck driver. It'll pass, I'm sure, though I kind of hope it won't.

Sunday I made baby back ribs (in the oven because I was out of propane, classic!) from Screen Doors and Sweet Tea (order this on Amazon now if you don't already have it) and they turned out flipping fantastic. So good in fact that they made me want to make more and more ribs. So stay tuned.

PS - my slaw recipe, though pretty, sucked. Anyone have a good, vinegary (cause that's how I like it, y'all) recipe to share?

Happy Grilling Season!

Martha Hall Foose's Mustard Rubbed Ribs with Vinegar Mopping Sauce
* There is nothing difficult about this recipe but it is a time sucker. Be sure to factor in the 24 hour dry rub and the 3-4 hours of actual cook time, with basting. The upside is the mop sauce doesn't need cooking - just mix and refrigerate.

* 1 slab of baby back ribs, rinsed and patted dry
* 28 oz low sodium chicken stock, only if roasting in oven
* 1 can or bottle of beer, only if roasting in oven
* ingredients for dry rub and mopping sauce below

Step 1 - Make the dry rub (whisk together ingredients listed below) and thoroughly coat your rack of ribs with it, pressing in and smearing around with your fingers. Cover the ribs tightly with plastic wrap and then foil and refrigerate overnight. Remove from fridge a good half hour before cooking.

Dry Rub:
2 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons paprika
1/2 tablespoon black pepper (she uses a whole tbsln)
1 tablespoon dry mustard
1 tablespoon light brown sugar
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice

Step 2 - whisk the ingredients below together for your mopping sauce and refrigerate until ready to use. Can be made a day or two ahead.

Mopping Sauce:
1 1/2 cups cider vinegar
2 tablespoons ketchup
2 tablespoons prepared yellow mustard
1 tablespoon light brown sugar
1 teaspoon red pepper flakes (I halve this because I'm a wimp)

Step 3 - Grill or Roast!
If roasting, preheat the oven to 300. Prepare your largest roasting pan with a rack. Pour the can or bottle of beer in, then enough chicken stock to reach up the sides to 1/4 inch or so (you don't want the liquid to touch the ribs.)

Set aside a half cup of the mopping sauce for serving with the ribs. Place the ribs over the rack then baste thoroughly with the mopping sauce then continue to roast, BASTING EVERY HALF HOUR WITH THE SAUCE, for 3 1/2 hours, or until the bones move lightly when twisted. Also be sure to continue adding stock to the bottom of the pan to keep it from drying out/burning - if you run out of stock you can just add water.

Slice them up and serve with leftover mopping sauce.

If grilling, place coals on one side of the grill and set a drip pan on the other side. Set the rack 6 to 8 inches above the coals and light the coals.

When ready to grill, you should be able to hold your palm over the coals for about 2 seconds and there should be a light ash coating on the glowing coats.

Place the ribs on the grill opposite from the coals and cover.

Cook for 20 minutes, keeping the temperature at 200 to 225F. Brush with the sauce, cover, and continue to cook, brushing with the sauce every 30 minutes covering between moppings, for 3 hours or until the bones move slightly when twisted.

Slice and serve with remaining sauce.

Chipotle Cheddar Twice Baked Potatoes with Ground Turkey

My return to the Lone Star State has caused a temporary swell of pride for Texas food and flavors. I'm sure it will pass or at least fade soon, but in the meantime here's my Texified take on twice baked potatoes.

Next time I make these I'll hold the actual chipotle and just use the adobo sauce instead for that smokey kick. Turns out my taste buds need to go into basic training to become fully Texan again. As with any twice baked potato recipe, these take time. The saving grace is they make a full meal when paired with a salad. They would also make great appetizers if made with small potatoes.

Giddy Up!

Chipotle Cheddar Twice Baked Potatoes with Turkey
Serves 6.

Ingredients:
3 large potatoes
2 teaspoons olive oil
2 large shallots, minced
2 garlic cloves, minced
3/4 lb ground turkey
2 tablespoons chipotle adobo sauce plus one chipotle (optional!) minced
1 tablespoon ketchup
1/2 teaspoon coriander
few gratings fresh nutmeg
1 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/2 teaspoon paprika
1/2 cup sour cream
3 tablespoons low fat cottage cheese
2 tablespoons chopped green onion plus extra for garnish
1 1/2 cups reduced fat shredded cheddar for filling, plus another 1/3 cup or so for the tops
2 tablespoons melted butter, for putting over the top before baking

Directions:
Preheat oven to 400.

Rub cleaned potatoes with olive oil. Stab with a fork a couple times each, place on a baking sheet and bake for 1 hour and 15 minutes, until skin has begun to crinkle and the flesh pierces easily with a fork. Cool 20 minutes.

Meanwhile, saute the shallots in olive oil in a large nonstick skillet. Season with salt and pepper. Once the shallots have softened, add in the minced garlic and cook another minute. Add in the ground turkey, breaking up with a wooden spoon. Season with salt and pepper and cook about 10 minutes or until cooked through.

Add in the chipotle (if using), the adobo sauce, ketchup, coriander, nutmeg, salt, white pepper, and paprika. Stir well. Meanwhile, cut the potatoes in half length wise and carefully scoop out the flesh leaving a solid 1/4 inch 'wall' around the edges to keep them from falling apart. Add the flesh to a large bowl and fluff/break apart with a fork. Once nice and fluffed, mix in the sour cream and cottage cheese. Add the turkey mixture and incorporate well being careful not to over mix or the potato will become gummy. Stir in the green onions and cheddar cheese.

Place the potato 'skins' on a large greased cookie sheet and fill with the stuffing. They can hold a lot so don't hold back here and pile them nice and high. Pour the melted butter over the tops then top with more cheddar if desired.

Bake again lowering the heat to 375 for 20 minutes or until the tops just begin to brown. Garnish with green onions.

A Sad Tribute to the Cowboys Loss - Bacon Wrapped Jalapeno Popper Chicken

I know, I know - no picture. But trust me, the one I took was so ugly I couldn't bring myself to share it. The battery was dying on my camera and my husband was starving, so I snapped a quick one in low light. The end result had a horror movie quality not seen since the height of the slasher era in the early 80's. So instead I uploaded a random pic of my Texas vacation in October. Someone it seems, had lost a longhorn. If you've seen it, call them.

Anyhow, this recipe is a tasty one and I love it because you can prep it ahead and keep in the fridge before baking off. Just flatten the breasts, stuff them, roll them and wrap them in bacon, then cover on your baking sheet with plastic wrap in the fridge for up to 12 hours. Just remember to give them 20-30 minutes at room temp to lose their chill.

Bacon Wrapped, Jalapeno Popper Chicken
• Serves 3.

Ingredients:
3 boneless skinless chicken breasts flattened to 1/4 inch evenly all over

Filling:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large shallots, finely chopped (about 1/3 cup)
2 medium jalapenoes, seeded and finely chopped (about 1/2 cup)
salt and pepper
1/2 cup ricotta
3/4 cup shredded sharp yellow cheddar cheese
1/8 teaspoon dried mustard
1/8 teaspoon kosher or sea salt

6 slices of bacon

Instructions:
Start with the filling. Heat up the olive oil and butter in a large, nonstick skillet for 30 seconds over medium heat. Add the shallots and jalapenoes, season with salt and pepper, and saute until soft - about 4 minutes. Remove from the heat and add the ricotta, cheddar, dried mustard and additional salt. Let the filling cool slightly while you prep the chicken.

Rinse and dry your breasts, then pound to about 1/4 thickness. Divide the mixture evenly over the center of each of the breasts, then use a butter knife or spoon to spread evenly over, stopping about 1/8 inch near all edges to prevent leakage. Then, beginning at the widest part of your breasts, carefully roll them up. Take your bacon and wrap each chicken roll with the bacon (usually two pieces of bacon per chicken.) Transfer to a Pam sprayed, aluminum lined baking sheet.

Bake on 400 for 18-22 minutes, or until bacon is crisped on the outside and chicken is cooked all the way through. Let rest for 3 minutes before serving.

PS - I have this post listed under potatoes because the night I made this, I only had two chicken breasts and used the leftover cheese/jalapeno mixture (about 1/3 cup) to add to 4 medium boiled red potatoes, mashed with a splash of lowfat milk, and it made the best mashed potatoes I've had in a long time!

Baked Sweet Potatoes with Rosemary Cream

These are so good I dream about them. Even Kris, who finds sweet potatoes 'stringy', loves them. No time to write more today. Love you though.

Baked Sweet Potatoes with Rosemary Cream

Ingredients:
3 small or 2 medium sweet potatoes, washed and dried
2 tablespoons olive oil
plenty of sea or kosher salt

Rosemary Cream (mix the following ingredients together and set aside:)
4 tablespoons sour cream
2 tablespoons goat cheese, room temp
small pinch of minced fresh rosemary (about a scant 1/4 teaspoon - not too much or your potato will taste like medicine:(
tiny pinch sea or kosher salt

Instructions:
Preheat your oven to 400. Grease a small, rimmed baking sheet and set aside. Drizzle your sweet potatoes with the olive oil, making sure every bit is covered, then sprinkle them with kosher or sea salt so that they get a good, light coating all over.

Place the potatoes on your prepared baking sheet and bake for 45-55 minutes or until skin is lightly crisped and interior is fork tender. Let cool for 5 minutes before carefully splitting open with a serrated knife and placing a dollop of your rosemary cream inside of each. Garnish with a sprig of rosemary if desired and serve warm.

Happy Birthday Dad! (Filets with Salsa Verde and Garlicy Grilled Potato Wedges)

Today is my dad's birthday. And while he wasn't quite the culinary influence in my life that my mom was, I give him due credit in fulfilling another part of my foodie development. The man LOVES food - particularly meat and potatoes - but surprisingly enough has an appreciation for the more sophisticated side of food. I recall a time in college when he dropped by me and my girlfriends' house with a basket of goodies from Central Market (the other Whole Foods of Austin, TX.)

That basket was filled with a high quality balsamic vinegar and other epicurean goodies that I had absolutely no appreciation for at the time. I remember thinking - what the hell am I going to do with this? Well, a good ten years later, I now know what to do, and am dually and belatedly, appreciative. And now, when I find myself lost in a grocery store or a gourmet market in Manhattan, completely seduced by the plethora of options and possibilities around me, I know who to blame.

Happy Birthday Dad!!! I love you!!!

(ps - the pic above is my hubby - not my dad:)

Filets with Salsa Verde and Garlicy Grilled Potato Wedges
Serves 4.

4 fillet mignon, or NY Strip steaks
salt and pepper

Salsa Verde:
large handful fresh, washed cilantro
8-10 fresh mint leaves
small handful fresh washed flat leaf parsley
zest of 1/2 lemon
good pinch salt
small pinch red pepper flakes
1/4 cup olive oil

Potato wedges:
3 Russet Potatoes, cut in half, length-wise, then each half cut into quarters length wise (so you have 8 'wedges' per potato)
3 garlic cloves, peeled and smashed
1 scant teaspoon dried oregano
1 tablespoon kosher salt
2 tablespoons olive oil
1/4 teaspoon red pepper flakes, optional

lots of aluminum foil

1. Prepare the salsa verde by putting all of the ingredients into a blender or processor and pulsing until the herbs are set aside. Taste for salt and pepper, adjusting if necessary. Transfer to a small serving bowl with a spoon and have ready, standing by.

2. Grease the grates of your grill with peanut oil or vegetable oil (you can use a paper towel doused with oil to wipe down the grates.) Preheat the grill to medium high heat - about 400. Meanwhile, place the potato wedges into a large bowl and add the seasonings - the garlic cloves through the red pepper flakes.

3. Prepare the potato 'tray' overlapping two long sheets of aluminum foil by about 3 inches on the overlap. Dump the potatoes onto the center, making sure they all lay flat and do not overlap with one another and also that you leave an even border around them of at least 2 inches. Add a top layer of foil directly over the center, then fold over the edges to crimp and seal.

3. Transfer the potatoes to the center of the grill and shut the top for 15 minutes.

4. After the potatoes have been cooking 15 minutes, open the grill and flip them carefully and quickly. Immediately season the steaks on both side with salt and pepper, and grill about 5-6 minutes per side for medium/well for thinner steaks or 7-8 for thicker steaks (obviously less time if you like rarer and maybe more for well.)

5. At this point you can check the potatoes by removing them carefully with tongs and using the tongs or mitts to open a side and check them for doneness. (They should cook for a total of about 40 minutes.) If they're still pale - they'll need more time, and if they're a little blackened - that's okay, though ideally they'll be a deep golden brown on both sides.

6. As soon as the steaks come off the grill, anoint them with a couple spoonfuls of salsa verde, and serve.

Crispy Pan Fried Potatoes with Cumin Seeds

Just a quick note because the Oscars are coming on and I'm in a hurry. This recipe is adapted from the book Indian Home Cooking, which my friend Amee says is one of the most authentic Indian cookbooks out there. It's a truly wonderful book that I haven't cooked nearly enough out of - everything I've made has been incredible. Until next time, Happy Oscar watching! Good luck with your picks!


Crispy Potatoes with Cumin Seeds
Adapted from Indian Home Cooking by Suvir Saran and Stephanie Lyness.
Serves 4.

Ingredients:
1 1/2 small potatoes, either creamer or red boiling
3 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon black mustard seeds
1 teaspoon kosher
1/4 teaspoon black pepper
1/2 Garam Masala

Directions:
Put the potatoes in a pot with cold water to cover. Bring to a low boil, and cook for 25-30 minutes until tender. Drain rinsing with cold water for a minute, then refrigerate until very cold, at least two hours.

Just before cooking, cut your potatoes into 1 inch cubes. Heat your olive oil over medium high heat and add the cumin seeds and mustard seeds. Cook for 1 to 2 minutes, stirring frequently, until fragrant.

Add the potatoes, half the amount of salt, the cracked pepper and cook, stirring often until brown and crispy, about 30-35 minutes. Don't panic if you find bits of potatoes sticking stubbornly to the bottom of the pan. Just scrape free with a wooden spoon before they get too dark and stir into the potatoes. They make great 'crunchies' later. Stir in the garam masala during the last 10 minutes or so of cooking, once you see some browning, along with the rest of the salt, to taste.

Herb Coated New York Strips with Home Made Cheese Fries

A true meat and potatoes meal, with a slightly zen twist. Fresh herbs and lemon zest lighten up the heavy meatiness of the New York Strip in this dish. I grew up with mostly dried herbs - I think most people in suburban America did. But as an adult, I have become addicted to the taste of fresh herbs and the liveliness they add to almost anything, including fresh flat leaf parsley which I wouldn't even touch a few years ago.

Since I was roasting the potatoes for quite a while, I did use dried chives so they wouldn't burn, but you could snip over some fresh after they've had their cheese bath.

Herb Coated New York Strips
Serves 2

quick note - these are great on an outdoor grill but in the winter work well indoors on a grill pan over the stove

1 New York Strip steak - large enough for two - nice and red with respectable marbling
small handful fresh washed Italian (flat leaf, not curly) parsley, minced
4 basil leaves, minced
pinch of fresh rosemary leaves, minced (about 1/4 teaspoon)
a sprig of fresh mint, leaves removed and minced
zest of 1/2 a lemon
2 tablespoons olive oil
kosher or sea salt
fresh cracked black pepper

In a small bowl, mix your minced herbs with the lemon zest and olive oil. Place your steak on a small, foil lined baking sheet and spread the herb mixture over, coating every nook and cranny of the steak including both sides. Let rest for 10 minutes.

Oil your grill grates with peanut oil if outside, or spray an indoor grill pan with nonstick spray if cooking indoors. Turn grill onto medium high heat, or your stove top to medium high letting the pan get nice and hot.

Season both sides of the steak with salt and pepper, and grill about 8 minutes per side, lowering heat to medium after the first few minutes (always takes a bit longer on an indoor grill pan for me - closer to 11 each side for medium well.) Remove and let rest for ten minutes before splitting with a loved one.


Home Made Cheese Fries
Serves 2 plus second helpings.

2 small Russet Potatoes, washed, dried and cut into wedges
3-4 tablespoons olive oil - enough to give all the wedges a good coating as well as the bottom of your pan
Sea salt and pepper, for seasoning
2 teaspoons dried chives
1/2 cup shredded white or regular sharp cheddar
1 teaspoon fresh or dried chives for garnishing

Preheat your oven to 400. Add your potato wedges to your largest rimmed baking sheet and season well with salt and pepper. Douse them in the olive oil - you want to make sure they're all coated in it, but not swimming. Space them out on the pan so that they each have their own breathing room - at least 3/4 of an inch from one another - or they won't crisp. There should be some extra oil on the bottom of the pan but not a swimming pool. Sprinkle over the 2 teaspoons of dried chives and put in the oven for 20 minutes. Remove the sheet and check one of the bottoms of the wedges to see if it's turned golden brown. If it has, carefully flip all of them over, rotate the sheet, and put it back in the oven for another 20 minutes lowering the oven to 375. If it's not golden yet - put it back in for another 5 or so minutes, until they cooperate, before proceeding with the flipping. You will know when the potatoes are ready - or better yet if you don't taste one. If they're not that perfect crunchy on the outside and soft as cake on the inside then keep baking them. The thing with potatoes is, you can't rush them. Sadly, they call the shots.

Once they're cooked and golden, remove them from the oven and place a nice handful into oven proof bowls. Top with your shredded cheese and return to the oven for 5 minutes, until the cheese has melted. Carefully remove and top with extra chives (you could also sprinkle over some cooked bacon if you feel like celebrating.)

Yogurt Chicken and Spicy Sweet Potatoes

Kris and I have a hard time eating the same thing over and over again - even if we love it. Part of that is living in NYC and constantly being exposed to new things that we want to try making at home. The other reason is that I have a hard time justifying my ever-expanding cookbook collection if I just make the same things over and over.

This next recipe is an exception. If I'm too lazy to try something new, it's our standby. If we've had a bad week and want to de-stress with a meal we know will be great, it's our standby. If company's coming or if we want to cook something we feel is semi good for us, it's our standby.

I can't say enough about this meal. You'll want to use Greek yogurt here, whole milk if you can bare it (you scrape most of this off anyway before cooking) but please don't try using the fat free variety (0% variety) - crack open a Lean Cuisine and call it a day if that's your gig.

The key is marinating the chicken for at least 8 hours, but I prefer doing so overnight (you can also make the yogurt sauce the night before too which makes pulling the whole thing together the night of a breeze.)

If you've never broiled meat before, don't be afraid. I was terrified the first time I made it that it would be charred on the outside and raw on the inside. But, allowing your chicken to sit out for 30 minutes before cooking prevents this. Also, really watch it while it cooks, doing your first 'check' at 8 minutes. Two cutlets shouldn't take longer than 10 minutes, and as frightful as it is to cook meat for that short a period of time, 8 minutes is all it takes in my broiler drawer. I imagine you could also grill the chicken if it's that time of year.

Yogurt Chicken:

2 boneless skinless chicken breasts

1 small tub Greek yogurt (usually 5.3 oz, preferably whole or 2% Fage)
1 chunk gresh ginger (3-4 inches) either grated or chopped
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
coarse salt - about 3/4 teaspoon
small handful of fresh mint, roughly chopped
2-3 shallots, chopped
handful fresh cilantro, chopped
zest of one lime

Mix the yogurt with the ginger, cumin, cayenne pepper, salt, herbs, shallots, and lime zest. Place chicken breast in a large ziploc or medium tupperware and cover with marinade, being sure to turn to coat and really piling on the mixture to give them a good soaking. Refrigerate at least 4 hours or overnight.

Preheat your broiler oven. Remove the chicken from the marinade and scrape off excess (don't be tempted to leave large hunks clinging onto the chicken - it will only burn.) Grease a pan with a rack in it, place breasts on the rack and put in the oven. Check starting at 8 minutes - breasts are done when the edges are JUST beginning to char and the thin veil of marinade on the meat has completely lost its glossy wetness and become a chalky, dull white.


Cucumber Yogurt Sauce:

This can be whipped together while the chicken broils, but I have done this the day before with good results. The mixture will look a bit watery and sad - just stir it together and remind yourself looks aren't everything. Or you could mix everything but the lime juice together the day before, holding off this ingredient until the last minute.)

1 small tub whole or 2% Greek yogurt
1 large or 2 small shallots, chopped
1 handful of fresh mint, rough chopped
1 large handful cilantro, rough chopped
1 medium cucumber, cubed into 1/2 inch chunks
1/2 teaspoon coarse salt
juice of 1/2 lime

Mix alltogether and let sit for at least 30 minutes in the fridge before serving. Spoon over hot chicken when dishing, or serve alongside for people to serve themselves.


Spicy Sweet Potatoes:

Preheat oven to 425. If making with the above chicken, you can just start this 45 minutes before putting the chicken in. If they're not done by the time you need to raise the temperature to broil, they can withstand the intense heat - just keep a strict eye on them as they'll go quickly. I've actually blackened these on accident and still thought they tasted good - but ideally you're looking for a golden dark bronze in the finished product, not jet black. One more thing - if you like your potatoes crispy, add the lime juice and zest to the cubed potatoes before baking, along with the olive oil and other seasoning. If you want a more intense lime infused zing and don't mind a softer potato, toss at the end of baking with the lime juice and zest.

3 yams (or red skinned sweet potatoes), cubed into 1 inch chunks
1 teaspoon coarse salt
1/2 teaspoon red pepper flakes
4 tablespoons olive oil

zest and juice of 1 lime
1 tablespoon minced fresh mint, optional
2 tablespoons minced cilantro, optional

Grease a large roasting tray/edged baking sheet. In a large bowl, combine the cubed sweet potatoes with the red pepper flakes, salt, olive oil, (and lime zest and juice, if doing so now.) Dump onto the baking sheet spacing out as best as possible. Bake for 20 minutes then flip so that they cook evenly. Put back in the oven for another 15-20 minutes, until golden brown.

Remove and toss with fresh herbs (and lime juice and zest, if doing so now) and serve immediately.