Recipes of the Month

Chicken Thighs with Curried Tomato Sauce

Adapted by Chef Janet from Quick Chicken

1 1/2 tablespoons vegetable oil
1 large onion -- chopped
3 tablespoons flour
3 tablespoons curry powder
28 ounces diced tomatoes with roasted garlic -- canned
3 cloves garlic -- pressed
1 1/2 tablespoons fresh lemon juice
salt and pepper -- to taste
12 boneless, skinless chicken thighs
3 tablespoons fresh parsley -- chopped

In a large skillet, heat oil over medium-low heat. Add the onion and cook for 3 minutes. Add flour and curry powder. Cook, stirring constantly, for two minutes. Add tomatoes, garlic and lemon juice. Bring to a boil.
Trim fat, and lightly season the chicken thighs.
Add the chicken thighs and cook, covered, over medium heat, for about 25 minutes, turning once, until the chicken is no longer pink inside. Uncover, stir in parsley and cook a minute or two longer.

NOTES: Sides: Serve with rice and green beans or veg medley

Freezing: Cool completely and package according to client needs.

Heating: Thaw overnight in fridge. Remove plastic wrappings. Cover with foil and heat in a 350*F oven for 30-40 minutes until heated through. May also be heated in the microwave for 4-6 minutes - stirring and moving chicken around halfway through.

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Crispy-skinned Salmon with Gingery Greens

2 pounds salmon fillet -- skin on
1 pound kale (or Swiss chard)
5 tablespoons olive oil
1 teaspoon garlic -- minced
1 teaspoon fresh ginger -- peeled and grated
1 tablespoon Tamari soy sauce
1 teaspoon sesame oil

Rinse the fish well and remove any large pin bones. Let it rest, refrigerated between paper towels, while preparing the greens.
Wash the greens in several changes of water, and steam them in an inch of water brought to a boil until good and soft, 20 minutes or more. Drain, rinse in cool water, squeeze dry, and chop.
Preheat grill.
Heat 2 tablespoons of olive oil in a 10-inch nonstick sauté pan. Add the garlic and cook, stirring occasionally, for 1 minute. Do not brown. Add the greens and cook for three minutes; add the ginger and cook for another minute, then add the soy sauce and sesame oil. Turn off the heat and remove to a platter and keep warm.
With a sharp knife score the skin of the salmon in a crosshatch pattern. Oil the fish well with the remaining olive oil. Put the fillet on the preheated grill, skin side down, and cover. Cook undisturbed until done - 5 to 8 minutes. Remove carefully with a large spatula, and place atop the greens.
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Deviled Crab Cakes on Mixed Greens

3 tablespoons unsalted butter
1 medium onion -- chopped
1/3 cup celery -- finely chopped
1/4 cup bell pepper -- finely chopped
1 tablespoon dry mustard
1/2 teaspoon cayenne
1 pound crab meat
1/3 cup mayonnaise
1 egg -- lightly beaten
1/2 cup fresh bread crumbs
1 tablespoon lemon zest
4 tablespoons flat leaf parsley -- chopped
1 cup dried bread crumbs
salt and pepper -- to taste

3/4 cup peanut oil
1 lemon -- grated zest
1/4 cup lemon juice
2 tablespoons fresh ginger -- peeled and grated
1 jalapeno -- seeded and minced
sugar
salt

8 cups mixed greens

Crab cakes:
Melt the butter in a sauté pan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the celery and bell pepper and sauté until tender. Stir in the mustard and cayenne pepper and cook for 1 or 2 minutes, stirring constantly. Transfer to a bowl and cool completely. Add crab, mayo, egg, bread crumbs, lemon zest, and parsley. Fold together gently until all ingredients are thoroughly incorporated. Do not over mix. Season with salt and pepper to taste. Form into small cakes about 1/2" thick. Place dried bread crumbs in a shallow dish and coat one cake at a time. Cover and refrigerate crab cakes for at least one hour.
Cook the crab cakes in a large deep frying pan over medium high heat in peanut oil. Work in batches, turning once and frying until golden - 2-3 minutes per side.
Serve on a bed of greens with vinaigrette.

Vinaigrette:
Whisk together the peanut oil, lemon juice and zest, ginger and jalapeno. Season with a pinch of sugar and salt.
Toss the mixed greens with half the vinaigrette and distribute among serving dishes. Top with a crab cake and drizzle with remaining vinaigrette.