2 Fast Summer Suppers

CHICKEN, KARI KARI STYLE

A bare bones but delicious interpretation of a classic Asian poultry dish. Cafe Drake served as above with cold buckwheat noodles dressed with a mixture of soy sauce and toasted sesame oil.

1. Brown 2 lbs. of boneless chicken thighs, skin down, in a large skillet for 2-3 minutes.


2. Turn thighs over, lower heat and cook tightly covered till chicken is cooked through.


3. Remove chicken from pan and let cool.


4. When cool, refrigerate till cold.


5. Meanwhile, shred finely 1 bunch of scallions or 2 bunches of chives.


6. Mix in a bowl 3 T. or so of soy sauce, a splash of water and the juice and zest of 1/2 lime.


7. Now, cut cooled poultry into thick slices, arrange on platter, pour sauce over all and heap high with scallions or chives.


8. Delicious served with a small dish of good, grainy mustard.

COD VERACRUZ

Light and refreshing and slightly spicy, this recipe can be adapted to use any variety of firm-flesh fish.

1. Saute in vegetable oil over very high heat: 2 tomatoes, 1 large onion (sliced), 2 cloves of garlic (chopped) and 2-3 peppers of any sort (banana, Italian, bell etc).


2. When veggies are tender, season with salt and add 2-3 sliced pickled jalapenos to the pan.


3. Cook for 1 minute longer to blend flavors then set aside off heat.


4. Season a 1 lb. fillet of cod very well with salt and black pepper.


5. Place a few tablespoons of veggies on bottom of a casserole dish, then place fish on top.


6. Pour all remaining veggies over fish and bake for about 15 minutes in a 425 degree oven.