blue hair, black lipstick, crab crostini and lots of dancing

This is not exactly appropriate behaviour expected from 27-year olds, especially those who’ve relatively been scarce in the nightclub circuit so far. Although I’ve had my share (fair or not) of hip-swinging action at loud, obviously dimly lit, smoky discotheques, I’ve never actually warmed to the idea. If I decide to dance, I will need room, I’m allergic to most kinds of smoke, and, music does not have to be all that loud. Hence, I try and restrict nightclubbing for special occasions, for e.g., milestone birthdays, dancing away heartbreaks and New Year celebrations, of course.

So this year, instead of battling the crowds tonight, we decided to get it over with yesterday. And untrue to my real colours, on a whimsy, I inadvertently agreed to sitting under the hairdresser’s mercy as he stuck blue extensions to my curls and stretched them straight. And then I slathered my lips with black lipstick. I didn’t think I had it in me.

The night was a blur. Pretty much a regular routine with a few tequila shots more than I’d like to admit to. The only exception was a good-looking man, probably in his mid-thirties, with visibly thinning hair who raised his glass at me from a nearby couch. In return, I gifted him with a tight-lipped smile which might or might not have made me look slightly constipated.

Its a little after noon right now, and I’m sitting munching on crostinis with my hair slathered in coconut oil and wrapped up in a hot towel, trying to get rid of residual glue. Hopefully everything will return to normal before the dinner party tonight. Yes I enjoyed blue hair, marginally less than the time when my head faintly resembled the inside of a purple potato. But, I honestly don’t think that the black lipstick is going to come out of my beaded purse anytime soon.  Nightclubbing, however, is definitely not off the list. Come next year, the next calorie-loaded birthday or the next man with heartache on his wake, I’ll be ready to shimmy again. Meanwhile, let’s just eat already.

Have a happy new year folks!

Crab and Tomato Crostini

Generally sandwiches for breakfast are preferred over crostinis where I’m from. But this one plays off of what we had for our Christmas dinner. I had frozen fish-sticks in my freezer which I’ve used here, but feel free to use fresh or tinned crab meat, which, would probably taste better. Also if you’re using tinned crab, drain off the liquid before cooking.

Slices of French or Italian baguette
1 tbsp unsalted butter + enough to butter both sides of each baguette slice
1 tbsp olive oil + enough to drizzle some extra on the finished crostini
250gm of fresh or tinned crab meat
2 tomatoes, chopped
3 garlic cloves, chopped
1 tbsp Worcestershire sauce
1/4 tsp of dried thyme
Salt, to taste
Cracked black pepper, to taste
Tabasco sauce, if you like it hot
Freshly chopped coriander leaves, to garnish

Heat the butter and oil in a non-stick skillet. Add the garlic when the butter melts. Stir till it starts turning colour. Add the tomatoes, crab meat, Worcestershire sauce and thyme. Stir well and cook over medium heat for 4-5 minutes. Add salt to taste. Keep aside to cool.

Heat a griddle pan. Butter both sides of each baguette slice. When the griddle pan is hot enough, plop the pieces on the pan. Each side would need about a minute or minute and half to brown up at the edges. There is no need to continuously flip the slices. Flipping them once is enough. Transfer on to a plate.

Top the slices with the crab mixture. Sprinkle cracked black pepper on top. Drizzle with a few drops of Tabasco sauce and a generous doze of olive oil. Serve with a garnish of chopped coriander leaves.

Advertisements

chili-crusted chicken or how to juice up a breast

Alright. Grab your coffee and pull up a chair because we need to talk about this chicken.

This chicken is hot property. In fact, I can still hear the two leftover pieces sizzling in the baking dish in the kitchen. And its been at least three hours since I’ve had dinner.

Every time I roast whole chickens, I whip up a concoction of ginger-garlic paste, soya sauce, white sugar and Xiaoxing wine and pour it over the chicken and under its skin. And I’ve always served it with roasted red peppers and cucumber salad.

I’ve always felt that as an Indian I should automatically tip towards khichdi or daal as comfort food. But as much as I hate to admit it, it is true — roast chicken calms me down.

If my mother’s reading this, then we’ll have a lot to talk about very soon.

And yes, coming to the subject of breasts and thighs; I’m a thigh-person through and through. I go straight for the dark meat. No apologies. Besides, what is it with all the oohing over chicken breasts? Unless cooked sous vide or doused in sauce, those breasts usually have a tough time staying plump and juicy. I worry about that.

And that is exactly the reason I winced when I read a recipe of black-pepper crusted chicken breasts. I wanted to try making something “crusted” and the recipe seemed appropriate. Except those breasts. They loomed before me with a sneer in their faces.

In the end I settled for smoky chili and garlic instead of black pepper. And to keep the breasts moist, some orange juice. That’s right. You heard me. Orange juice.

Kind of a botched very-weak poulet version of duck a l’orange.

P.S. – If you’re wondering about the strawberries swimming in cream….well, as an homage to my grandmothers who moved to England 70 years back at the tender age of 16 or 17, I decided to have their favourite dessert for breakfast. And also, I had a ton of strawberries lying lonely in the fridge.

Chili-garlic crusted chicken

4 chicken breasts
1-2 tsp of unsalted butter
1-2 tbsp of olive sauce
2 tbsp of minced red chili (leave the seeds in, if like me you like it hot. For a milder taste, remove the seeds)
1 tbsp of dried chili flakes
2 tbsp of minced garlic
1 cup of orange juice (with pulp)
Salt and pepper, to taste

Pre-heat the oven to 160 deg C. Prepare a baking tray by greasing it.
Make diagonal cuts on the skin-side of the breasts; each cut just about quarter of an inch deep. Rub in the garlic, chili flakes, minced chili and butter into the cuts. Drizzle orange juice and olive oil over the breasts after placing them in the tray. Add salt and freshly ground pepper. Roast for about 30-40 minutes, or till the juices run clear.

In the picture I’ve served it alongside a watercress and arugula salad dressed in a mint-pecorino dressing.