A Guest Presenter:

Today we have a special dish that’s been swimming around in my head for some time. It’s not really a dish as much as a mix of different flavors I thought we’d toss together. I happened to notice all these aromatics in the same vicinity while on a recent shopping excursion and, after playing with the profiles in my head for a bit, though it would be a fun experiment. And, as a special, added treat we have a guest blogger who’ll be dialoging the preparation. Please enjoy an original recipe as essayed by my old master, Jedi Master Yoda.

Hmmm… Looking for something special, you are? Well find something special you will, when seek it you do; often in the most humble of places, yes? An honor it is, to hold a part in this undertaking. My old, fallen Padawan, Chef Shanker: a powerful Jedi he could have become, but his own path he took. Not to the dark side, but his own nonetheless. Still, friends are we, though. Something special in humble places. Yes?

Our Elements

A fine spread of aromatics, we’ve found. Most often attributed to a flavor profile belonging to the peoples of southeast Asia on the planet Earth. This mix: wonderfully eclectic it is. Garlic, and ginger, onion and turmeric, limes and chili, and of course coriander, often called cilantro by others it is. All offering their own pieces into the whole. Fresh they must be, and full of the living force.

One With The Force

Once peeled and washed they all are, into the mortal and pestle they’ll go. A food processor you can use, but simply chopping this is. The whole: only mixed and not extracted they are. To truly extract the essences, broken they must be. Like brothers bound in the heat of battle: beaten and bruised they may be, but truly one they are, in the end.

Cut into more manageable pieces prior to crushing, they can be! A trial for the sake of trials: frivolous this is. Work smarter, we will, to achieve our goal. Careful with the turmeric! Hmm? Like a sweet potato it may appear, but formidable it is. Leave its mark on Chef Shanker’s hands it did. Silly man.

Into the mortar we’ll add the garlic, pervasive and strong, the ginger, keen and distinguishable and turmeric, sharp but subtle. A powerful ally subtlety can be –in battle and in life!– if properly promoted. Also, some onion, we’ll add. Transparent and easy to read, the onion with its layers. But nobility you can find in transparency. Crush them. Patience you must have, to ensure a proper paste is formed. This training Chef Shanker failed! But strength we’ll find together in pursuit.

Once started, stop and add the chili! My favorite of all these ingredients the pepper is. Perhaps because green, and small and powerful it is! (high pitched giggle.) To this mix, add some salt you should. Help to draw out the water and break down the aromatics, the salt will. Also add abrasion to the process, it will. A better grind you’ll find there.

Once formed a paste is, add a small bunch of coriander and the juice of half a lime. The lime: add an acidic bite to the dish it will; and the coriander, a bright appeal. There is no need to crush completely, the coriander. It’s essence, added to the marinade it will be. Some whole leaves are OK. Also beauty this adds. In all things, beauty there is. Difficult to see, when focus there is on only one sense. Blessed we have been, by the force. Perceive with more than one sense most can. Take advantage of the full spectrum of our senses we must. Only then can the full beauty of the world be grasped. Yes.

An Old Friend

As protein chosen the upper leg portion of the strange bird called a chicken, we have. Similar to the sleen of Dagobah, they are. Fatty and hearty it is. Also forgiving, much more than the breast portion the chicken-bird. Strange.

In preparation, the meat: removed the bone and skin has been. Easier to marinade, it will be. Also, butterflied the meat has been. Ensure speedy and even cooking, this will. A balance that is! A shame it is, when a loss of balance we find –especially when avoidable but for lack of patience, it could have been. Coat both sides of the meat, we will. Lovely is the fragrance. Then protected and placed in a cool place. A portable cool-water cave, Chef Shanker has. Into here we’ll place our prize. And rest to allow development, it will. Time this will take. Four hours is good. Overnight is better. Like all things we developed: time it must take. The only way, this is. So true for those of us who seek realization of true potential.

Together

As an accompaniment, serve roasted eggplant we will; an earth vegetable similar to a tangoo melon, it is. Lovely and purple, the skin. First it’s to be peeled. (giggle) Resemble Master Ki-Adi-Mundi’s head it does! Place on a roasting rack, you must. The add olive oil, salt, pepper and garlic powder. Delicate, the flavor is. Need much seasonings it does not. Also very spongy is the texture. Careful you must be, with the oil. Too much: heavy that will make it, cumbersome. A shame, this would be. Yes. Into the fire pit, we’ll place our vegetables, at 350 degrees to soften. Once done, we’ll place in the broiler to brown the surface!

Onward To The Finish

On to the chicken-bird. A hot pan. Smoking oil, we’ll need. A good sear is necessary to avoid damaging the delicate flesh of the chicken-bird. Similar to the sleen, yes; but still not as stout. Fragile, it can be. Maintain the integrity and texture, we must! Turning only once will help with this. Once done, rest it must. And see! In the pan. A lovely, dark glaze there is. Use this we will! A wonderful pan sauce it will make. Add aromatics first: garlic, ginger, onion. Yes. Then deglaze with white wine and chicken stock. Reduce. A pinch of sugar: take off the edge from the acidity, it will.

Now to be mindful of our guests. Slice the chicken-bird and eggplant into manageable chunks we will, then top with sauce. A wonderful offering. Shank-worthy, I think, yes? Though practiced my old Padawan has, still practice with a saber he needs in order to rival me. Yes? Yes. Enjoy the dish, you will. Enjoy our time, I have. Eat now.

Chef Shanker

Keeping the world in balance.
Have you ever eaten something so delicious it made you angry?