Synopses & Reviews
Country Captain Chicken
Makes 4 to 6 servings
This dish, my updated version, exemplifies the influence of eastern India on the cuisine of the South. Like many Indian dishes, this chicken dish utilizes yogurt, curry, and mint in the marinade before it is grilled. (I also give directions on how to oven-fry the chicken.) As to how its name came about, there seem to be several theories. One is that it originated with an Indian officer who introduced a sea captain to this dish, who then brought the recipe to the United States.
1 cup plain yogurt
1/2 cup tomato paste
3 tablespoons chopped fresh mint leaves
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 4 1/2- to 5-pound chicken, cut into pieces, rinsed and patted dry
1/4 cup vegetable oil (for ovenfry method only)
In a large bowl, stir together all of the ingredients except chicken and the oil. Add the chicken and toss to lightly coat with the marinade. Cover with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.
To grill or broil: Remove the chicken from the marinade letting the excess run back into the bowl. Grill or broil the chicken for 12 to 15 minutes per side, turning occasionally, until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.
To oven-fry: Preheat the oven to 350 F. Heat the vegetable oil in a large skillet. Remove the chicken from the marinade, letting the excess run backinto the bowl. Add the chicken to the skillet skin side down, one piece at a time. Cook for 5 to 7 minutes. Turn the chicken and brown the second side for 5 minutes. Transfer the chicken to a baking sheet and bake for 12 to 15 minutes, or until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.
Makes 6 servings
Coconuts, said to have originated in Malaysia, now grow in most tropical areas around the world. In some cases you will find influences of the Caribbean in Low-Country cooking, and this is one of those examples. Because we are using unsweetened coconut the flavor is subtle, but it gives the rice a pleasant perfume-like quality
Canned coconut milk is available in most supermarkets.
2 1/4 cups jasmine or other long-grain white rice
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups water
One 1/2-inch cinnamon stick
Pinch of salt
1/2 cup minced fresh cilantro
2 scallions, white and light green parts finely chopped
Place the rice in a bowl and fill the bowl with cold water. Pour off the water and repeat this procedure three times or until the water runs clear. Drain the rice.
Heat the oil in a medium heavy-bottom saucepan over medium heat. Add the ginger and cook, stirring continuously, for 1 minute. Add the rice and stir. Cook for 3 minutes, stirring continuously. Add the coconut milk, water, cinnamon stick, and salt, and stir. Bring to a boil, then reduce the heat and simmer until the rice has absorbed all of the liquid, about 10 minutes; stir frequently to prevent the rice from sticking to thebottom. Cover, reduce the heat to very low, and cook until rice is soft and tender, 10 to 15 minutes more. Stir in the cilantro and scallions. Transfer to a serving dish or individual plates.
Focusing on the "Low Country", the southern region that spans 80 miles from the coastal plain of South Carolina, from Pawley's Island southward to the Savannah River on the George State line, this impressive book includes 125 recipes from America's hottest young African-American chef. 8-page color photo insert.
There's a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah. It's called the Low Country of South Carolina.
For centuries, Low-Country cooks have taken the diverse foods of Africa, France, Spain, and the Caribbean and turned them into one of the most intriguing regional cuisines.
Marvin Woods, chef/owner of Diaspora Foods in Charlotte, North Carolina, offers a new take on this extraordinary cuisine. By incorporating these international flavors with contemporary techniques, he stays true to the roots of the original dish, yet creates new flavors that are innovative and delicious. With the sure hand of a seasoned chef, Woods transforms standards like fried chicken and gumbo into updated dishes for today's kitchen. Try his Southern-Exposed Fried Chicken; it's fried, then baked, for crispy, greaseless results. His Vegetable Gumbo is light, flavorful, and satisfying. There's everything from Bourbon-Soaked Pork Chops and Barbecued Short Ribs to Pan-Seared Pompano and Southern Summer Ratatouille.
Rice, South Carolina's great contribution to the American culinary melting pot, takes center stage in Crab and Shrimp Pilau and Five-Greens Rice. You'll also find recipes for the ultimate Southern classics--biscuits and cornbread--along with sensational desserts such as My Favorite Mini Mud Pies and Praline Bread Pudding.
But The New Low-Country Cooking is much more than a great cookbook. Woods shares historical tidbits on how dishes and ingredients got their names, where they originated, and the indisputable importance of African-American cooks in Southern life.
The New Low-Country Cooking hits a high note in American regional cuisine.
About the Author
Marvin Woods first garnered wide acclaim for his innovative approach to new Southern cuisine as executive chef at Café Beulah, Savannah, and the National Hotel. His latest venture, Diaspora Foods, is the first product line to focus on the full scope of the African-American culinary heritage. He will also be the chef at a new restaurant called Diaspora Grill in Charlotte, North Carolina.