Tuesday, January 26, 2010
Friday, January 22, 2010
"What did we decide to make again, Danielle?"
"Chicken in Sauce, Erin."
"Chicken? Chicken???!!! Do you know how hard it is to cook chicken for twelve people??!!! At our first Tart party? Our first Tarty? Why, would we do that, Danielle?!
"Because we're nuts."
Ahhhhhh! Here we are, our first Tarty and we're not only preparing a cuisine we know nothing about, but we're also cooking chicken. For twelve people. WTF? Gonna have to call for back-up.
OK. Here we go...
(We quadrupled this recipe...because we were feeding twelve people...because we're insane.)
1 medium sized fryer chicken
1 large onion sliced in rounds
1 large pepper (mild or hot; we used half a poblano)
several cloves of garlic, smashed or minced
3/4 cups of tomato sauce
3 Tbsp sugar
generous pinch of salt
lime or lemon
dash of oil
Wash chicken well and cut into pieces; if you're a Tart, have the 'chicken man' do it for you. Rub each piece with the lemon or lime and sprinkle with salt.
Heat oil in a heavy pan (cast iron is best, as the pan will then be placed in the oven). Meanwhile, preheat the oven to 375 F and fry the chicken pieces in hot oil. While chicken is frying combine the garlic, sugar, tomato sauce and salt in a bowl. Mix well. After a few minutes add the onion rounds and pepper rounds to the pan, stir well.
Within a few minutes the chicken should be well-browned. Remove from heat, drain excess oil and add the tomato mixture. Stir well. Place the entire pan in the oven and bake uncovered for 20 minutes or until the chicken is cooked completely.
Finally, plate the chicken and top with the cooked onions and peppers and drizzle with the drippings from the pan. You can also top with rounds of raw onion or the Picklese.
We think our chicken turned out moist and delicious; equal parts sweet and spicy. What did our guests think? We'll let you know soon! Again, thanks to Ham for backin' us up and Rye for capturing it all on film...or well, a memory card.
More recipes from our Haitian meal to come.
To help feed the people of Haiti, please donate to http://www.wfp.org/
Tuesday, January 19, 2010
Monday, January 11, 2010
So in the spirit of family, we were inspired this week to make a recipe that’s been passed down from generation to generation in many Mexican households…a classic mole. This dish is as traditional as it can get- well, traditional for a kitchen in SoCal. Uh, make that a SoCal kitchen operated by Tarts.
Mole, which comes from the Aztec word ‘molli,’ meaning concoction or stew, comes in many different styles. Danielle had a recipe for the well-known Mole Negro off a Oaxacan website, http://www.oaxaca-restaurants.com, as Oaxaca is arguably the epicenter of mole. It’s no longer available online, but we're bringing it to you...