End the madness with a black and white feast!
Braised Black Chicken
Black beans & Turkey (prepped separately)
Cauliflower with rice noodles and black bean paste
Glutinous rice balls with sesame seed paste
Of course, there are many more things that didn't make it:
White sesame seeds
White cornBraised Black Chicken:
One black chicken
, cut into quarters. (I made a heavily modified version inspired by these recipes
- Chop and saute a large onion with a handful of garlic.
- Add spices: two pieces star anise, a sprinkling of whole cloves, 1/2 teaspoon whole coriander seed, 1/2 teaspoon whole brown mustard seed, several chunks of fresh ginger, a chicken boullion cube, and a generous sprinkling of allspice, cardamom, and ground black pepper.
- Add chicken, and brown lightly.
- Deglaze with ~3T soy sauce, ~2T mirin, and 1/4-1/2 c red wine, then mix in a scoop of black bean paste. Bring to a simmer, and make sure there's about an inch of liquid in the pot.
- Cover pot and turn to low.
- Cook for 60-90 minutes, until chicken is cooked through and sauce is reduced. Finish with the lid off to reduce further if necessary.
- Serve over rice noodles.Squid Steaks:
Squid needs to be seared quickly
, or else cooked on low for >30 minutes. The middle ground yields rubbery squid.
Since we had all sorts of wonderful sauces, I quickly pan-seared the squid in a non-stick pan without seasoning, producing a plain white protein patty you can cut with a fork. It's a bit like tofu, chicken breast, or egg whites, really - a very simple substrate for other flavors.Turkey Breast:
Chop an onion and saute with a handful of garlic until translucent. Deglaze with a bit of white wine when necessary. Add 2 lbs ground turkey, and cook over low heat to avoid unnecessary browning. (We want to keep this as white as possible.) Add salt & white pepper to taste.Black Beans:
Chop an onion and saute with a handful of garlic until translucent. Add a boullion cube, then deglaze with a bit of red wine when necessary. Add two cans black beans, drained and rinsed. Stir and cook down on low as long as possible, adding a bit of water or wine as needed to keep from sticking. You really want the beans to lose their shape and break down into a tasty, pasty goo. Adjust salt & pepper, and serve when you like the taste/texture.Cauliflower with noodles and black bean paste:
Chunk and steam the cauliflower until just fork-tender. Soak rice noodles in hot water until soft.
Chop an onion and saute with a handful of garlic until translucent. Add two scoops of black bean paste, and stir in noodles. Add a dash of soy sauce and mirin to prevent noodles from sticking, and stir in cauliflower. Add salt, pepper, and sriracha to taste. Add more bean paste or soy until it tastes good. Serve immediately.
This would have been better served separately and mixed on the plate, as it turned brown in the pot. Alas. We still counted it as black-and-white.Glutinous rice balls with sesame paste:
I bought a frozen 10-pack for $0.99, but you can make your own - they're basically a sweet paste of ground seeds wrapped in a simple dough of rice flour. Drop the frozen rice balls into boiling water, stirring about so they don't stick to the bottom of the pan. When they float to the surface, they should be cooked and warm all the way through. Remove with a slotted spoon and serve hot.