Healthy Bites with Chef Nathaniel Park of Knife & Tine

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The Recipe:

Escolar with forbidden black beans and rice and citrus salad

 

The Ingredients: 

6 oz. escolar, grilled

150 g Aji Panka paste

450 g coconut milk

75 g lime juice

100 g orange juice

250 g pineapple juice

100 g grapefruit juice

TT salt

TT sugar

1 lb black beans raw, cooked

1 lb forbidden rice raw, cooked

500 g vegetable stock

5 g coriander seed, toasted, ground and sifted

7 g cumin seed, toasted, ground and sifted

5 g paprika

2 g cayenne

25 g salt

15 g sugar

15 g lime juice

10 g lemon juice

Forbidden black beans and rice

Salad of julienned jicama, orange segments, shaved red onion, and micro cilantro seasoned with grapefruit juice

 

The Method: 

Forbidden Black Beans: Combine 1 lb black beans through 10 g lemon juice in a medium sauce pot. Bring to a simmer and season to taste.

Aji Panka Sauce: Combine 150 g Anji Panka past through TT sugar in a medium sauce pot. Bring to a simmer and season to taste.

Serve grilled escolar over Aji Panka sauce and Forbidden black beans and rice. Top with citrus salad.

 

Knife & Tine is located at 1417 W Fullerton Ave, Chicago, IL and can be reached at 773.697.8311

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s