Ming Tsai

Recipes

Directions

Place a layer of plastic wrap on a cutting board. Lay the chicken on the plastic and cover with another piece. Lightly pound out the chicken with a meat mallet to approximately 1/4" even thickness. Mix curry powder with 1/2 cup of the olive oil and pour over the pounded chicken. Rub all over to coat evenly. Place in refrigerator for 1-2 hours. Preheat gas or charcoal grill for 15-20 minutes or to Medium High heat. Remove from the refrigerator and season chicken on both sides with Kosher Salt and freshly cracked black pepper. Place skin side down on grill. Cover. While the chicken is grilling, Place olives, tomatoes, eggplant, herbs, onions, lemon juice and zest in a mixing bowl. Add croutons and remaining olive oil to the bowl. Toss well to combine. When the chicken is fully cooked with a nice, crispy skin, remove it from the grill and place on a plate or platter large enough to accommodate it. Place salad on top of chicken and serve.
 
“Preserved Eggplant”

3 pounds eggplant, peeled, sliced lengthwise and cut into julienne strips

2 1/2 tablespoons Kosher Salt

4 cups Champagne vinegar

4 cups water

4 cloves of garlic, sliced

1 1/2 tablespoons dried oregano

1/4 cup fresh oregano leaves

1 tablespoon red pepper flakes

Extra virgin olive oil

 

Place eggplant strips in a large bowl and combine with salt.

Place salted eggplant in a colander on top of another bowl to drain. Weight down with another bowl on top containing a few cans of soup. Let drain at room temperature for 24 hours.

Place the vinegar and water in a large sauce pot. Bring to a boil. Add the eggplant and return the liquid to a boil. As soon as the liquid returns to a boil, drain the eggplant, discard the vinegar solution, and spread the eggplant out to dry on clean cotton dish towels.

After the eggplant has air-dried for a couple of hours or longer, pack the strips tightly into sterilized jars, adding sliced garlic, pinches of dried and fresh oregano and red pepper flakes to each layer, and tamping down the layers gently now and then.

Pour in the olive oil slowly, making sure it seeps into the bottom of the jar. Refrigerate until ready to serve.

 

“Torn Bread Croutons”

 

4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2-inch wide

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

Preheat the oven to 300 degrees F.

In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until crisp and golden brown.