Roasted Chicken with Black Bean Puree Black Bean Puree 1qt – Dried black beans 8 each – Garlic cloves 1 – Green bell pepper (chopped and seedless) ½ - White onion (chopped) ½ cup – White wine 4 each – Bay leaf 2 tbsp. – Cumin (toasted and ground) 3 tbsp. – Olive oil Rinse beans off first. Place beans in a pot of water (water should yield 2quarts) with bay leaf and 4 garlic cloves, bring to a rolling boil then reduce heat to low. Beans should be very soft when finished. In a pan place the remaining garlic, bell peppers, onion, and olive oil sweat them until almost translucent. Add your white wine to the pan, lower the heat and reduce by ¼. Once beans have finished drain off any remaining liquid from them and reserve it. Place the beans, and pepper mixture into a blender, blend on low until creamy adding the reserved water to liquefy. Beans should be a creamy paste when blended, add cumin and salt to season.
No. 15
Caramelized Plantains 2 each – Yellow ripe plantains 2 tbsp. – Brown sugar 1 tbsp. – Butter (unsalted) 4 tbsp. – Water Slice the plantains ½ inch thick. In a sauté pan over medium low heat place the butter and brown sugar in, melting both until creamy then add the water mixing together to create a sauce. Place plantains into this liquid and let cook them for 8-10 minutes. Chicken 8 oz. – Chicken breast 1 ea. – Shallot (minced) 1 ea. – Garlic clove (minced) 1 cup – Extra virgin olive oil ¼ tsp. – Sea salt ¼ tsp. – Black pepper 1 tbsp. – Butter (unsalted) Take the clean chicken breast rub the skin with the minced shallot, garlic, salt, pepper, and oil. Let it marinade for 24 hrs. When ready to cook place chicken in very hot pan (either cast iron or nonstick) skin down with the butter. Baste the chicken with the melted butter until a nice browning has occurred, then flip over and brown the other side while continuing to baste. Pull chicken and let sit for 3 minutes prior to plating.