Chicken and Shrimp Curry

by Chef Donald Link

Ingredients

• 1 pound shrimp, peeled
• Dark meat from 1 whole chicken (on the bone, cut into pieces)
• 1 whole squash (butternut or acorn), rustic cut
• 1 onion, rustic cut
• 5 cloves garlic, sliced
• 1 poblano pepper, sliced
• 2 jalapeños, diced
• 1 cup cherry tomatoes, cut in half (or substitute 1 TBL tomato paste)
• 3+ tablespoons olive oil
• 3 key limes, zest
• Salt and pepper to taste
• 2 tablespoons "Vindaloo" curry powder
• 1 tablespoon flour
• 4-5 cups chicken stock
• 8-10 key limes, juice
• 2 cups white wine
• Small bunch each flat herbs: fresh cilantro, parsley, mint

Directions

1. Add lemon zest to bowl with peeled shrimp and set aside. Season chicken with salt and
2. pepper.
3. Add 3 tablespoons olive oil to cast iron skillet on high heat. Sear chicken on high heat without moving chicken in pan for 4-5 minutes until skin is golden. Turn chicken over and sear on second side for another 4-5 minutes. Remove chicken from pan.
4. Add onions, peppers, and garlic to pot.
5. Add curry spice, toast spices with onion mixture, cook for 3 minutes. Add tomatoes and white wine and reduce until wine is evaporated. Top with flour and stir then add chicken stock and reduce to medium heat.
6. Add chicken back to the pan. Cover and cook on slow heat for 1 1/2 hours. At 45 minutes, add lemon-zest shrimp, and squash. Cook another 30 -40 minutes until chicken is tender and just beginning to fall of the bone.
7. Just before serving, add lemon juice and fresh herbs, let simmer briefly.

Black Beans

by Chef Donald Link

Ingredients

• 1 pound soaked black beans (soak for 6 hours or overnight)
• 1 diced onion
• 4 cloves sliced garlic
• 1 1/2 tablespoon kosher salt
• 1 teaspoon fresh dried oregano
• 5 bay leaves
• 1 tablespoon chili garlic paste
• 1 small chipotle pepper (or 2 teaspoons smoked habanero powder (Mayan heat)
• 1 1/2 quart of chicken stock or water

Directions

1. Sauté the onions and spices for 5 minutes and add the stock, simmer for 2 hours uncovered.
2. Adjust liquid if needed, some beans absorb soaking differently. I like to cook beans uncovered so the liquid can reduce and fortify as the beans cook. If this will be used for a mamposteao we will want the beans to have a little more liquid, if it is for a side then we will go for less liquid.
3. As with any beans at some point toward the end of the cooking process you can put a lid on the beans to keep the liquid from reducing or boil them (while watching) to tighten up and reduce the liquid in the beans.

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