Back in Santa Fe and ready to do some home cooking. Decided upon a dish of Trinidad chicken. If you want to eat out, you can get this spicy treat at Trini-Gul Restaurant in Brooklyn (you can get just about anything culinary in Brooklyn). The dish comes from Trinidad and stems from the collision of Chinese and African-Carib cooking cultures. Chicken pieces (HG and BSK used thighs and wings) are marinated overnight in a mixture of Chinese five-spice powder, dark soy sauce, lime juice, ginger. Fried until mahogany brown in a mix of canola and sesame oils. When served (with rice), the chicken is drenched with a mixture of oyster sauce, lime juice and Matouk’s Soca Hot sauce. (Matouk’s is really sensational. Hot, yes, but filled with winey, fruity flavors. HG bought his bottle through Amazon). BSK stir fried some ultra fresh asparagus to accompany the dish. Icy ale added to the joy. (Sam Sifton had a nice recipe for this dish in the Sunday Times Magazine a few weeks ago).
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