If we must explain why the entries are so late in coming perhaps it was because of a secret, underground, hidden from the world of urbanites, cooking seminar in the wilds of Borneo. Without television, internet, or cell phone service we were at the mercy of our guides and focused on the intense honing on one’s cooking skills concerning the ‘boar of Borneo’- Sus Verrucosus. You try hanging from a gigantic tree in a tiny hammock and shooting wildly at raging sow. But, that's as much as we can say. We are bound to delicious secrecy.
We return to our endeavors. Life simply intervened, and we put our dreams on hold, begrudgingly. But tonight, we have returned to the kitchen for another exciting foray into the world of Carnal Food as inspired by Chef Nordo. Our menu is coming together, and soon we should be able to describe it in its entirety. The future seems bright. We have solicited yet another sister, Henrietta #3, for the evening.
By the way, as an aside, a note for the converted, there is rumor afoot, in the undercurrents, and among the niches of the ether, that insinuates that Chef Nordo himself may be presenting a dinner locally, here, in Seattle. My guess, he will land in Fremont. It suits him. With any luck we will hear of it in time to get a seat at the table. Perhaps it will be a mere evening of food in which only the privileged partake. But, if we are lucky, Nordo will settle in for a bit, appreciate the flavors of Seattle, get to know us, and we can get to know him.
Tonight, we try new innards. Cherries are in the works, and we have the stones to go for habeneros. No more pansying about with serranos.
The brining is only 8 hrs this time. Our first mistake: do not brine frozen bird. The pomegranate molasses simmers for 50 min. Red peppers are broiling before. Red onions will be browned slowly with thyme and sausage (still an inferior small link breakfast sausage soon to be replaced by a quality, skinny German sausage) to be added after carmelization occurs. We need the angel hair of sausage. Meanwhile, cherries will be infused w/ the habeneros. At the moment is it wine based or balsamic? Balsamic is so strong but maybe the secret. Or, could it be chicken stock? TBD. All the bits will be mixed w/ brie cheese for that gooey innard consistency, and Henrietta will be stuffed.
The process begins again. This is good. We feel happy to be back.
One habanero is the answer for tonight. We want little cherry fireballs on the tongue. 12 oz. dried cherries. 2 cups balsamic. 1 cup water. 1 little blistering pepper. On simmer until reduced to just cherries. Balsamic it is. That is the decision.
Henrietta #3 is a very organic chicken complete with innards and a few straggly feathers. She is a pleasant mauve rather than a lavender having more tones of the greys. And it is time to debone once again.
And we are definitely making progress. The wishbone has been extracted in one piece for the first time. Unable to remember the process exactly and without instructions we proceed pulling the meat from the bones bit by bit. Everyone on the internet opens the bird down the middle. We call this weak. Henrietta is in her squat phase. As Yvette proceeds there is the loud pop of ligaments snapping. She is becoming an expert at chicken deboning.
“I’m getting good at this now.” Chuckles of glee. “Come here lady.” It's all a bit sadistic.
Mid-deboning the peppers are removed and placed in a bag to steam. As well, the cherries seem done. With caution they are popped in the mouth. Good and not quite enough bite. Maybe 2 peppers next time. Another cherry. And another. And there’s the heat. Habeneros do win the flavor contest for peppers.
Success. Yvette lords over Henrietta triumphant. Time for the stuffing. After 45 min of browning the onions, the sausages were added on medium to low heat- nestled in a nest of onions. The diced roasted red peppers and spicy cherries are mixed. A cubed ½ lb. of brie thrown in for good measure.
“That does what I wanted it to do. A little burny and sweet.” She’s excited. It’s the first good stuffing.
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