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Friday, July 24, 2015

Thai Green Curry with Chicken and Zucchini

If I was told I could only ever eat Thai for the rest of my life.. I wouldn't be able to complain.
Don't get me wrong, I love my Indian food, but Thai comes in a very very close second.  If they didn't have any curry recipes, I'd probably be miserable.  I live for curry.  Thai curry is very different from Indian curry in that the base is usually roots such as galangal and lemongrass and other strange plants that are hard to find or pronounce and always involves coconut milk.  Indian curries are usually a blend of dry roasted spices, ground or whole, with a tomato.  Both have the name "curry" but only share the garlic and ginger.  This is one of the reasons when someone tells me they don't like "curry," I have absolutely no idea what they are talking about.  Commercial curry powder is something I never use.. because I just don't have any uses for it.  It's basically turmeric blended with various other things but I haven't seen one authentic Indian or Thai recipe that uses "curry" powder.  Curry paste, however is completely different.  It is a pre-mashed mixed of thai herbs and roots that may be hard to find in Europe or the US that even Thai home cooks buy and use to save time.  You can find great quality Thai curry pastes at the Asian supermarket that will help you construct a nice base.  Mae Anong and Mae Ploy are the best brands I've tried so far.
Enough technical talk.
This Thai green curry is what I mean when I talk about therapy cooking.  I close my eyes and imagine the silky spicy coconut milk and the almost crunchy zucchini pieces with that burst of lemongrass flavor while I cut my vegetables.  My ginger screamed at me from the freezer because I was mindlessly just going about with the curry paste and coconut milk that I almost forgot the most essential ingredient.  The cooking order is important, because that is the order each ingredient spoke to me, and it is the way it should be for each flavor to release its maximum sex appeal...
Serves 5
2 large chicken breasts, cut into cubes (about 200g or 7oz)
2 zucchini, cut into half moons
1 Tbsp olive oil
1 Tbsp green curry paste
1 slice galangal (mine was dried)
3 keffir lime leaves
1 stalk lemongrass, chopped
2 large shallots, chopped
1 green chile, slit
1 carrot, julienned
2 scallions, chopped
1 can coconut milk
1/2 inch ginger, julienned
3 cloves garlic, sliced
1 handful cilantro, chopped
1 Tbsp fish sauce (nuoc nam)
Thai chiles for garnish
1.  Heat the oil in a wok and sizzle the curry paste for a few seconds, then add the shallots, lemongrass, galangal, and keffir leaves.  Cook for about 2 minutes.  It should be very very fragrant.
2.  Add the green chile and zucchini moons.  Cook, stirring for another 5 minutes.
3.  Add the chicken and coconut milk.  Bring to a boil, then simmer for another 10 minutes.
4.  Add the julienned ginger slices, carrots, scallions, and garlic.  Simmer for another 5 minutes.
5.  Remove from heat and stir in the fish sauce.  Let rest until ready to eat.
Serve over some basmati rice garnished with chopped cilantro and an Thai chile for extra heat... along with some Thai Iced Tea.

This is the most precise Thai coconut curry I've ever made.  The taste was flashback enhancing.  It may be because I didn't use a recipe, but let the Thai spirit take over me...

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Thursday, July 23, 2015

Hake in a Spicy Black Vinegar Sauce

When I have run out of ideas and the grocery store doesn't inspire me, I feel helpless.  This helpless feeling is followed by annoyed grunts an rummaging around my kitchen.  What unblocks this feeling is when I realize I can make a single serving of something, just for me.  This means I can eat anything I want as spicy as I want and nobody will be there to complain.  This usually means I'll be eating fish, and since my new neighborhood's grocery store does not have a very nice fish selection (nor a very nice fish monger) I've temporarily reverted to frozen filets.  As much as I love fresh fish and seafood.. I can't just hold out for it.  I don't know when I will start to find my fish monger pleasant or the section mouthwatering as I did in my previous neighborhood, but in the meantime, I can make something crazily amazing with good old frozen filets.  Those may sound boring, but they always get a good makeover in my kitchen..
It's very hot these days so I wanted something light but tangy.
And then.. as I opened my last cupboard, I spotted the holy black vinegar.  This condiment plays a major role in my Chinese recipes.  It's not as sour as normal clear white vinegar and has a rounder fuller taste.  It's the main character in potsticker dipping sauce and makes a great dressing.. especially when mixed with sesame.
I was planning on steaming the fish.. because if I was Chinese, I would probably always steam my fish.  Just as my water was boiling under the steamer basket, the power went out and did so each time I used the boost option on my induction stove.
I should probably look into that.
I ended up baking and it turned out just as I was hoping.. but I still would have steamed if I had the option.
Serves 1
1 very large zucchini, spiralized
1 hake filet
1 Tbsp olive oil
2 Tbsp chopped cilantro
2 chopped scallions
some sesame seeds for sprinkling
red pepper flakes for garnish
1 Tbsp sesame oil
1 Tbsp black vinegar
3 cloves garlic, grated
1 tsp doubanjiang (fermented broadbean and chile paste)
1/2 inch ginger, grated
1 tsp black sesame seeds
1 tsp white sesame seeds
1 Tbsp light soy sauce
1.  Make the sauce by stirring all the ingredients together in a bowl.
2.  Brush your filet of hake with the sauce, then sprinkle with half of the chopped scallions, half the cilantro, and some sesame seeds.  Steam or bake for 7-10 minutes.  If you bake, do this at 200°C 400°F.
3.  While that is happening, heat the sesame oil in a wok and add the spiralized zucchini.  Cook, tossing for only 2-3 minutes.  Do not let it get mushy.
4.  To serve, lay the zucchini noodles in a plate, lay the cooked hake over it, spoon as much of the sauce as you like over it all.  I used a little more than half and then did it again the next day for lunch.  Garnish with the rest of the chopped cilantro and scallions... and don't forget the red pepper flakes!
Scream for joy
No really.. do it.
This is the most wonderful and simple creation I've imagined in a long time.  It literally takes 15 minutes to put together and has a crazy tangy perfect Chinese taste.
I spiralized zucchini but this would work well with rice noodles and other garnishes such as hard boiled egg (which I tried the next day).
The secret is all in the sauce...

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Tuesday, July 21, 2015

Thai Iced Tea

I often write about memories on this blog which eventually lead to recipes.  There are things from our past that just stick with you all your life.  Many of those things happen during the very young or adolescent years.  The happy events during that part of your life is your therapy source for the following part of your life.  Just listen to a song you liked when you were 10-15 years of age now, and pay attention to your emotions.
This tea is just like the song "Waterfall" by TCL.
Any Thai restaurant I went to with the family was Thai iced tea and green curry.  Each and every time was a moment worth reliving.
Yield 1 L
4 1/2 cups water
5 thai black teabags or 80g loose thai tea
2 star anise
3 cloves
1/4 cup sugar (I used only 2 Tbsp)
splash of milk or half and half per glass
lots of ice
1.  Boil the water and pour over the tea, sugar, star anis, and cloves.
2.  Steep for 15-20 minutes, then remove teabags or loose tea, star anis, and cloves.
3.  Let cool, then chill.
4.  To serve, fill each glass with ice, pour the chilled tea, then add a generous splash of whole milk or half and half.

Enjoy the silky texture flow over your tongue and explore your mouth before cooling your throat and trickling down into your stomach....
I'm very satisfied with the outcome of this Thai iced tea.  It not as sweet as the "real" Thai iced tea you can find in restaurants, which is easy to remedy if that's what you're going for.
I usually don't drink anything but water or Perrier because of the sweet factor.  I don't feel comfortable with sugary drinks and I rarely go for them unless they're equally bitter or sour.  This drink is neither bitter nor sour, but is absolutely perfect!

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Sunday, July 19, 2015

Ginger Watermelon Smoothie

Watermelon is the perfect summer fruit.  It is mostly made of water so it has a rehydrating effect, but it also has a cooling or refrshing effect (as do cucumber, mango, and hibiscus).  Blending it into an ice cold smoothie while everyonr else is drinking beer only just makes sense, right?  To obtain the equivalent euphoric effect.. Just add ginger.  
Actually, this applies to just about anything.
I thought about adding a peach, which I'll probably end up doing later, but here I just wanted the full on spiked watermelon experience.
So, here is how it goes....
1/2 inch piece ginger, peeled
2 or more cups chopped watermelon
Juice from 1/2 lime
1.  Put the ginger into a magic bullet or blender and topit off with chopped watermelon.
2.  Blend it.  It should be about half full.  Top it off with more chopped watermelon and a squeeze of lime.
3.  Blend it again.
There you have it.
A perfect summer cocktail overflowing with excitement!
This served 2 glasses, but lucky for me.. I still have 3/4 a watermelon to use, so later I'll be adding cilantro and peach to this smoothie for a nice little twist.
I can't wait to get a hold of some popsicle moulds to turn this into sexy iced dessert!

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Saturday, July 18, 2015

Lemon and Savory Navy Bean Dip

If you know me at all, you know I love my beans any time of day, any kind of way.  During happy hour, I usually lean towards hummus, which is the most incredible bean dip to ever exist on the face of our beautiful planet.  The photo of this white bean dip looks slightly like hummus, but tastes nothing like it, which is why I'm not even going to try to call this "White Bean and Lemon Hummus" as some unknowingly might.  If it doesn't have chickpeas or tahini, you can't call it hummus.. ok?
Now that that is cleared out of the way, this bean dip is perfectly suitable to be served at my table for it has a number of ingredients that make me spin on my toes.
I was gifted some fresh savory from the garden which I wanted to glorify, but fresh rosemary would have been very nice here as well.  The lemon zest gives it a nice zing paired with the garlic. and topped with some high quality olive oil, this dip will make your insides smile and lick your lips.
I unfortunately was not hosting a dinner party.  My supply of food urges outweighed the fact that I can't have anyone over properly until I finish painting and move my bed back into the bedroom.  No problem, though, this freezes very well (ungarnished) and can be popped out for any impromptu visits!
Yield about 3.5 cups
30 cL (10 fl.oz) dried navy beans, soaked overnight
2 bay leaves
1 sprig savory, still on the stick
2 dried chiles de arbol
1 tsp sea salt
5 cups water
5 cloves garlic, peeled
Leaves from 2 sprigs savory
Juice and zest from 1 lemon
Many grinds black pepper
2 Tbsp extra virgin olive oil (top quality)
Black salt (or any fancy salt)
Few grinds black pepper
Few drizzles of that olive oil
1.  Place the beans, water, bay leaves, savory sprig, dried chiles, and sea salt in a slow cooker and cook on low for at least 6 hours.
2.  Remove the bay leaves and savory, then drain reserving about 2 cups cooking liquid.
3.  Using a stick blender, blend the cooked beans with the dried chiles, garlic, savory leaves, 2 Tbsp olive oil, lemon juice with zest, black pepper, and a bit of the reserved cooking water.  If it's still hot, it will be a bit lumpy, but as it cools, the texture will become creamy.
4.  Once at room temperature, taste and adjust the seasoning.  You may need to blend in a bit more reserved cooking water to give it a smooth creamy texture as beans tend to stiffen as they cool.  I used about 1 cup.

Serve in dipping bowls topped with an extra drizzle of olive oil, some Hawaiian black salt, and an extra grind of black pepper.
I served mine with carrot sticks and tortilla chips alongside some haddock Ceviche.  Cucumber sticks would have been a nice dipping item as well.
The lemony garlicky savory goodness of this dip provides quite an enjoyable sensation in your mouth.  It made me want to spread it all over my body so I could grasp its tenderness and commune with my bean addiction..

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Thursday, July 9, 2015

Arugula Fig Salad with Roasted Eggplant and Feta

I wasn't sure where I was going with dinner tonight...
I have all these amazing figs I want to caresse in all sorts of ways.  I want to make them into stuffing, eat them plain, just cut open to expose their glistening flesh and let my tongue explore all their little internal nerve endings.
I want to make pie.  Why don't I just do that?
I want to eat them with feta and watermelon.
I want to eat them grilled on the plancha.
I want to eat them with a soft boiled egg and chile.
With all these desires, I need to focus because I don't have an unlimited supply and they are the most precious possessions I have right at this moment.
All these different desires and priorities eventually developed into this salad.  Arugula, quartered figs, feta, a drizzle of olive oil, a pinch of fleur de sel, and a few pepperocinis is really all I need to feel refreshed and happy.
And then I needed a warm creamy salty element.
In comes the roasted eggplant.
I'm not sure life can get any better than carawayy sprinkled roasted eggplant halves with feta, figs, and arugula.
My life has just entered the next level.
Thank you...

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Wednesday, July 8, 2015

Braised Quail stuffed with Fresh Figs

I must have a thing with quail and figs, because this is only the second time of my entire life that I make quail, and the first time I used figs as well.. but dried ones.  This time, I am lucky enough to have been offered fresh juicy ripe ones from a friend's tree.  There are people in my life than just know how to make me melt....
Figs make sense in many ways.. but it just seems like the right thing to do when you need to use up some quail.
By the way.. I never thought I'd one day say that "I need to use up some quail."
But thus is life in France =)
Serves 4
4-5 whole quail
6 large fresh figs, cut into quarters
1 tsp black pepper
3 green cardamom pods, dry roasted and ground
3 Tbsp balsamic vinegar
few pinches fleur de sel
1 tsp dried thyme
2 Tbsp olive oil
2 shallots, sliced
few splashes white wine for deglazing
1/4 cup water
Plate garnish:
batavia or romaine lettuce leaves.. or even arugula (I would have preferred arugula, actually)
cooked bulgur or rice if GF
1.  Make a sauce by mixing the balsamic vinegar, black pepper, ground cardamom, and a pinch of fleur de sel together.  It should be slightly liquid or syrupy, but not pasty.
2.  Dip the fig quarters into the mixture, then stuff into the cavity of your quails.  I used about 1 fig per quail.  They were ripe to perfection, so it was messy.. but that's what I wanted...
3.  Close the cavity of the quail.  If you're any good at trussing with string, go right ahead.  I have no skills in this department, so I used a few toothpicks.. just to make sure the stuffing didn't come out.  I didn't tie the legs or anything like a pro.
4.  Sprinkle a bit of fleur de sel and thyme on the stuffed quail, then rub them with the remaining mixture.
5.  In a sautée pan, heat the oil and place the quail inside.  You want them to get a nice color on all sides.  Do this for a while, then remove the quail and set aside.
6.  In that same pan, heat and add the sliced shallots.  Get them a nice color (around 5 minutes) and deglaze with some white wine if they start to stick.
7.  Add the quail back into the pan with the shallots.  Add the water, then turn heat to medium low and cover.  Let cook for about 10 -15 minutes. in this way.
Serve with some salad and bulgur as I did, and make sure to dress your plate with the remaining dipped fig quarters.
Oh.. and that lovely resulting sauce from the quail cooking should be spooned over your bulgur or rice.. that's an Order!!

This is probably the best cooking method for quail, for the meat stays moist as it cooks in a humid environment and is infused with the natural fig juices.  The sauce that comes from this has so much flavor you can't quite make out what's happening in your life.  The cardamom is subtle, but is definitely there.. and the addition of fresh fig quarters give an explosion of fresh sweet which is a perfect contrast to the gamey meat.
The only downside is having to pick through all those little bones.  Please eat with your hands.. don't kill the experience by using a fork and knife.
God gave you fingers and you should be licking them...

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Monday, July 6, 2015

Black and White Chole Masala

Since last experimenting with black cardamom, Chole has been on my mind.  That deep smokey flavor of black cardamom in a cinnamon broth has been stroking my desire button and finally exposed itself last night.
This wonderful recreation developed inside me.. and in my kitchen...
Serves 5-6
5 oz kala (15cL) chana (black chickpeas), rinsed and soaked 12-24 hours
 5 oz (15cL) chole (white chickpeas), rinsed and soaked 12-24 hours
1 stick cinnamon
1 black cardamom
3 cloves
1 black teabag
1 Indian bay leaf
2 dried red chiles
1 tsp coarse sea salt
5 cups water
2 Tbsp oil
3 slit green chiles (I sliced 1 green Moroccan chile
1/4 tsp ajwain seeds (carom seeds)
1 tsp kala jeera (black cumin) seeds
1/4 tsp hing (asafoetida)
1 onion, minced
1/2 inch ginger, grated
5 cloves garlic, grated
1/2 tsp turmeric
1 can tomato pulp
1 tsp garam masala
1/4 tsp chile powder
1 tsp amchur mango powder (or pomegranate powder)
salt to taste
plain yogurt for garnish (optional if vegan)
chopped cilantro for garnish
chopped green onions
1.  Cook the chickpeas.  Make sure to rinse the chickpeas well and change the water 2-3 times during the soaking period.  Place the soaked chickpeas in a slow cooker with the water, the cinnamon stick, black cardamom, cloves, bay leaf, dried red chiles, salt, and tea bag.  Cook on low for at least 8 hours.  You want the chickpeas to be very well cooked with little resistance when pinched between your fingers.. or smashed against the roof of your mouth with your tongue.  When done, remove the whole spices and teabag.
2.  Make the curry.  Heat the oil in a wok and add the ajwain and cumin seeds.  Cook until fragrant.
3.  Add the hing and turmeric until they fizz, then add the sliced chiles and onions.  Cook until translucent.
4.  Add the ginger and garlic.  The raw smell of ginger should come tickle your nostrils, then leave you with a distant memory.
5.  Add the tomato pulp and garam masala.  Stir and keep cooking on high.  Cook until it all comes together as some sort of thick paste, and oil will seep out.
6.  Add the cooked chickpeas and about half the cooking liquid.  Stir well and add the amchur and chile powder.  Bring to a boil, then simmer.  It will thicken.  Add more of the cooking liquid to thin it out.  I used all of the cooking liquid.  Let simmer for about 10 minutes on low heat.
7.  Taste and add salt if needed.  Adjust the spice as well.  At this point, it was pure perfection.
I served with a mix of basmati and red rice topped with chopped cilantro, chopped green onions (not pictured), and a dollop of plain yogurt.  I also let it cool down to room temperature before eating because the heat is just unbearable these days and I can't stand to eat anything that's a higher temp than my own body temp.

The broth is so delectable, I was gulping it down by the spoonful while putting away the cooled leftovers.  Something magical happens with the tea, black cardamom, and cinnamon that makes an almost sweet smell while the slow cooking is happening.  I was asked if I was making cookies (which isn't completely off.. I've made cinnamon cardamom chile cookies before..)
The kala chana works well here.  I like it's full nutty flavor and texture that is easy to tell apart from its white brother, which is creamier.
Have I mentioned how insane meals like this get me?
I'm ready to take off...

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Sunday, July 5, 2015

Guadalajara Style Ceviche with Blue Ling

I should rather call this Flashback to adolescence Ceviche...
Since I've been recently fiddling with a Tahitian version of ceviche, I've been flashing back to the very first ceviche I've ever had.  I must have been very young, probably a freshman in high school sleeping over at one of my best friends' house whose family is Mexican and where I learned most of the Spanish I still am able to speak today.  There must have been a social event that day or maybe the uncles were coming over, but everybody was cutting or chopping something at the kitchen table around a massive metallic bowl.  Each person had a task, and I happily joined in the fun (being slow at chopping at that age but glad to be participating nonetheless).  When I asked about the final product, I was told it was Ceviche and that I would love it.
Raw fish? No Way!
At that age, I didn't know anything.  I thought I didn't like fish, but oh how wrong I was about that!!
I was told not to worry, that it wasn't really raw because the lime juice would cook it, and that I should at least taste it.  If I didn't like it it wouldn't be a big deal (there were so many other things to eat.)
When the time came, my friend prepared the tostada for me and heavily squirted it with Valentina hot sauce.
I was seduced.
After that, I would order it whenever it was on a menu, and when I moved to France, I never saw it again until I found a Peruvian restaurant that had it (each country or even region has its own version of ceviche).  I found it exhilarating to be eating ceviche again.. especially in France, and made a mental note to myself to give it a shot.
After succeeding with the Tahitian Poisson Cru, and hearing about a wine bar in Lyon that served ceviche.. the time had come to make this myself.  I can't be letting some wine bar give my French friends their first introduction to ceviche!  I have to give them the same debut recipe that started me out on it.
This one.
And it's a perfect debut to the dinner parties I'll be hosting in my new house =)
Serves 5-6
450g (1 lb) blue ling (julienne in French) or other firm white fish
raw shrimp, deveined and cubed (I didn't have this)
1 red onion, chopped
1/2 cucumber, chopped
1 green onion, chopped
1/2 bunch cilantro, chopped
1 tomato, chopped
1-2 jalapeños or serrano chiles, diced
few pinches fleur de sel
many grinds black pepper
juice from 3-4 limes
few hefty squirts Tapatio, Valentina, Cholula or equivalent hot sauce (salsa para botana)
1 avocado, sliced
tostadas for serving (I used tortilla chips)
1.  Remove any bones from the fish and chop into small cubes.  Do not make mincemeat out of it, but keep it only slightly bigger than your cucumber pieces.
2.  In a large bowl, place all the chopped veggies, salt, and pepper and place the chopped fish on top.
3.  Squeeze all the lime juice onto the fish and add some squirts of Tapatio sauce.  Stir well making the mixture homogenous.
4.  Once everything is evenly mixed, refrigerate for 2-4 hours.  This is where the lime juice will "cook" the fish and the cucumbers will release some liquid, making a nice tangy broth.
5.  Serve over tostadas with avocado slices and extra squirts of Tapatio.
If you are like me and live in a land too far away from Mexico for tostadas to be available, no access to masa, and the only corn tortillas available are ridiculously priced, and even if they were reasonably priced, it is too dang hot to be cooking anything in can in this case (and only in this case) use corn tortilla chips.
The result?
I would have to go back and taste the Madre's version again to be sure, but as far as my brain is concerned, this is exactly how it was (minus the shrimp).  My heart fluttered the same way with the first bite, and the expression on my guests faces satisfied my curiosity as well.
They just didn't have extra Tapatio squirted on theirs.
This is a perfect meal during blistering heat.  I know I shouldn't really complain about the heat.. I do come from the desert where 37°C 99°F is standard and we have even gone up to 53°C 127°F in August.  It's just that I never thought I'd end up missing A/C in France.

I named it Guadalajara Style because the family from which I extracted this recipe (that I based on my memory of that experience 18 years ago but is still vivid in my mind) is originally from that region of Mexico.  After looking around, though, I noticed it's mostly all of Baja that makes it this way.. including San Diego and LA.. and that awesome flea market somewhere near La Puente...
aaah the lovely memories...

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Friday, July 3, 2015

Black Bean and Chicken Salad with Pico de Gallo

I'm baaaAaaack!
And I'm broadcasting from a new kitchen.  A much bigger, fancier kitchen!  Unfortunately, it is too hot to light up the stove or the oven.  I'm having trouble keeping the indoor temperature under 90°F.. even at night (most likely because I'm not allowed to open the windows at night because a bird or bat might fly in.)
Seriously?  Who cares.. LET THEM IN!  
I'm going to have to go back to my desert days where I would pour a bunch of ice on my bed and lay in it to keep cool at night.
Once I even jumped in the pool in the middle of the night and came back in, laid my towel on the floor of my room, turned the fan on, and went to sleep without drying off.  That was kind of crazy but at least it worked.
So with temperatures as I have described, the only thing I'm comfortable using is my slow cooker.  I think it's great in the summer months because it really doesn't heat up the house like the oven or stove.  You can even take it outside or in the garage during cooking time if really you think the heat will be a problem.
My favorite thing to cook in my slow cooker?  Beans.  Hands down.
Beans are great for summer because if you eat them hot as a soup in the winter, in the summer you can eat them cold, as a dip, or as a salad (or even a cold soup because that broth is just incredible!!)
So after quite some time in a stressful business trip/remodeling/packing/in laws/moving out/unpacking/moving in/finding my computer and setting it up, here is the first meal I initiated my gigantic kitchen with that I am able to share..

Serves 6
Black Beans
10 oz (30 cL) dried black beans, soaked overnight and drained
1 cube chicken bouillon (or salt or veg bouillon)
2 bay leaves
4 dried chile de arboles
4 dried morita chiles
4-5 cups water
Place everything in a slow cooker and cook on low for 8 hours.  Let cool and refrigerate, reserving some of the liquid.  
I did this a day ahead of time without quite knowing what I was going to be doing with the beans, but just knowing I wanted black beans very very much... and ultimately deciding it was too hot to eat them hot.

Pico de Gallo Salsa
(yield about 2 cups)
2 tomatoes, diced
1/2 cucumber, diced
2 jalapeños or serrano chiles, minced
1/2 red onion, diced
1 green onion, chopped
1/2 bunch cilantro, chopped
juice from 1-2 limes
pinch fleur de sel
pinch ground cumin
many grinds black pepper
Stir everything together.
This is a nice refreshing salsa for anything, not just for this salad.

Assembly per plate
handful shredded cabbage (I used savoy)
handful shredded cooked cold chicken (or skip to make this vegan)
generous ladle cooked (cold) black beans with a bit of the juice
heaping tablespoon pico de gallo salsa
extra chiles if you need
I'll be creating many more happy moments like this in due time..

I followed this with Sandia (Watermelon) in tajin.. oooooohhhh!!

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