The Epicurious Cookbook by Tanya Steel Read Free Book Online Page B

half of the garlic, and 1 teaspoon salt to a boil, covered, in a heavy 6-quart pot, then reduce the heat and simmer 10 minutes. Add the chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
    2. Transfer the chicken to a cutting board to cool. Pour the broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
    MAKE SAUCE WHILE CHICKEN COOLS
    1. Cook the pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in a grinder.
    2. Simmer the tomatillos and remaining onion in the remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain the vegetables and purée in a blender with the jalapeños, ¼ cup cilantro, the epazote, remaining garlic, and remaining 1½ teaspoons salt.
    3. Heat the oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add the purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the pumpkin seeds and 1 cup of the reserved broth and simmer 5 minutes. Stir in the shredded chicken, the hominy, and 3 more cups of broth and simmer, partially covered, 20 minutes.
    4. Stir in the remaining ½ cup cilantro and serve the pozole in deep bowls with accompaniments.
    do ahead:
    The CHICKEN can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth. Measure out 1 cup broth before proceeding.
    grilled jerk chicken with papaya salsa
    This spicy standout nails the difficult balance of sweet and fiery that characterizes the best jerk, cutting the heat of the Scotch bonnet chiles with a mixture of allspice, cinnamon, nutmeg, and brown sugar. The soy sauce adds a sticky-salty-caramel note when the meat is grilled. Because jerk seasoning can burn easily, make sure to use indirect heat when grilling the meat. Serve with rice, beans, and plenty of ice-cold beer. (And be sure to use gloves when handling the peppers.)
    YIELD: MAKES 8 SERVINGS
    FOR JERK MARINADE
    3 green onions, chopped
    4 large garlic cloves, chopped
    1 small onion, chopped
    4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded
    ¼ cup fresh lime juice
    2 tablespoons soy sauce
    3 tablespoons olive oil
    1½ tablespoons salt
    1 tablespoon brown sugar
    1 tablespoon fresh thyme leaves
    2 teaspoons ground allspice
    2 teaspoons black pepper
    ¾ teaspoon freshly grated nutmeg
    ½ teaspoon ground cinnamon
    FOR CHICKEN
    4 chicken breast halves with skin and bones (3 pounds), halved crosswise
    2½ to 3 pounds chicken thighs and drumsticks
    Papaya Salsa (recipe follows)
    Special equipment: Gas or charcoal grill (optional)
    MAKE MARINADE
    Blend all marinade ingredients in a blender until smooth.
    MARINATE AND GRILL CHICKEN
    1. Divide the chicken pieces and marinade in 2 sealable plastic bags. Seal the bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 1 day.
    2. Let chicken stand at room temperature 1 hour before cooking.
    COOK CHICKEN USING CHARCOAL GRILL
    1. Open the vents on the bottom of the grill and on the lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over one side of a bottom rack (you will have a double or triple layer of charcoal).
    2. When the charcoal turns grayish white and you can hold your hand 5 inches above the rack for 3 to 4 seconds, sear the chicken in batches on a lightly oiled rack over the coals until well browned on all sides, about 3 minutes per batch. Move the chicken as seared to the side of the grill with no coals underneath, then cook,covered with the lid, until cooked through, 25 to 30 minutes more.
    3. Serve the