Healthy Bites with Chef Nathaniel Park of Knife & Tine

Healthy Bites
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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

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