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| Host Alan, Guest Roger, Lavon |
Wash Your Hands First is a monthly communal dinner invited guests are artists and curators in the Phantom Gallery Chicago Network. The dinner will be a place to discuss the relationships between local communities and their role in creating access to the arts.
Cocktails 5pm
Appetizers- Cranberry Almond Chicken Salad
Savory Garden Crackers
Spanish olives
Spanish olives
Dinner 6pm
Menu
Chicken Curried
Turmeric Cabbage Stir-fry
CeeCee Rice
Mango Apricot Chutney
Pineapple Slices
Mixed Bean Lettuce Salad
Bolo Espera Marido Cake
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| Mixed Bean Spinach Romaine Salad |
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| Condiments:(chopped bell pepper, coconut, white raisins, black raisins, onions, peanuts, cilantro) |
(omit shrimp for guests with allergies)
Stewed Chicken in the crockpot- until shredded
1 tablespoon finely chopped onion & garlic
2 tablespoon coconut oil
½ to 1 teaspoon curry powder
¼ teaspoon pepper
3 cups hot cooked white or brown rice
¼ cup toasted slivered almonds
¼ cup chopped stuffed olives
Cook stir onions in butter until onion is tender. Stir in curry powder,
salt, and pepper. Stir into hot rice sprinkle with almonds and olives (4)
servings.
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| DDA, Bill guest |
Indian Pilaf
¼ cup uncooked regular rice
Chopped cabbage
Chopped cabbage
1 small onion chopped about ¼ cup
2 tablespoons butter
¼ teaspoon salt
¼ teaspoon turmeric or curry powder
Dash of pepper
Dash of pepper
3 ½ cups chicken broth
¼ cup slivered blanched almonds
Cook and stir rice and onions in butter
till tender. Stir in salt, turmeric, curry powder, and pepper, pour
into a greased skillet, and stir till tender.
Heat broth to boiling stir into rice mixture. Cover and bake
until liquid is absorbed for about 35 minutes. Stir in almonds 4 to 6 services.
Brown Rice Indian Pilaf: Substitute brown rice for the
regular rice. Bake for about 1 hour 5 minutes.
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| Mango Apricot Chutney MANGO CHUTNEY (Trinidad and Tobago)* |
This condiment comes
to the Caribbean by way of India. The indentured Indian servants who replaced
the African slaves added their taste for the spicy to the Caribbean melting
pot. The result was that curries and condiments became familiar and adopted
by the African-inspired cooks as their own.
2 cups green mango,
chopped
1 clove garlic,
minced
3 bird pepper–type
chilies
¼ teaspoon of salt
½ cup apricot
preserve
½ cup raisins
1 cup of red wine
vinegar
½ cup Brown sugar |
| Guest Raven Bedenfield |
DOCE DE COCO*
Coconut is
the hallmark of many Brazilian desserts. The taste of the sweet meat of the nut
is enhanced by the use of rum and, in many cases, a teeth-numbing quantity of
sugar. Doce de Coco is typical of Brazilian desserts. The same principle can be
applied to pumpkin, sweet potatoes, papaya, and other tropical fruits and
vegetables.
Glaze- (set aside)
2 cups of sugar
1-cup coconut
water
2 cups grated
coconut
½ cup Coco Bay
(Coconut Specialty)
Bolo Espera Marido Cake (Waiting
for a Husband) Portugal/Brazil
I used a box of vanilla
cake mix, vanilla pudding mix, Borden condensed cream, 3 eggs, and 1 cup
of coconut water, baked at 350 degrees. This cake is wet, like a cheesecake.
When it is cooled, spread apricot jam, pour hot coconut water, and rum
glaze until soaked, top with shredded coconut. Plate with a scoop of whipped
cream
Excerpts from * Jessica B. Harris, Iron Pots Wooden Spoons.
Excerpts from * Jessica B. Harris, Iron Pots Wooden Spoons.
