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	<title>Culinary Compulsion &#187; Chicken Dish</title>
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		<title>recipe for chicken mole and life</title>
		<link>http://culinarycompulsion.com/2010/05/recipe-for-chicken-mole-and-life/</link>
		<comments>http://culinarycompulsion.com/2010/05/recipe-for-chicken-mole-and-life/#comments</comments>
		<pubDate>Thu, 20 May 2010 12:52:17 +0000</pubDate>
		<dc:creator>Alona</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/?p=1433</guid>
		<description><![CDATA[<p></p>
<p>Mysterious bags of dark powders now line my azure kitchen counter.  They are next to my interminable row of specialty salts, giving the space its own market feeling.</p>
<p>I could put them in glass jars.</p>
<p>Tupperware.</p>
<p>Away.</p>
<p>But I choose not to.</p>
<p>I’ve left them on the counter, not only because their quasi-drug look reminds me with pride how they all passed unnoticed through rigorously-trained olfactory senses of airport beagles, but also because they represent the constant, intoxicating chaos of the Mexican market I recently left behind and still long for.</p>
<p>It’s all good here, of course.</p>
<p>Suburbia is nice.</p>
<p>The grass is mowed.</p>
<p>The kids are clean.</p>
<p>The DIRECTV guy came when he said he would.  Even fifteen minutes early.</p>
<p>But chaos?</p>
<p>What is it about chaos I long?  Miss?  Crave.</p>
<p>Is it the rowdy pedestrian streets of Sabana Grande in Caracas where I grew up?  The ones my best friend and ...Read on]]></description>
			<content:encoded><![CDATA[<p><a href="http://culinarycompulsion.com/wp-content/uploads/2010/05/chicken-mole1.jpg"><img class="aligncenter size-medium wp-image-1434" title="chicken mole1" src="http://culinarycompulsion.com/wp-content/uploads/2010/05/chicken-mole1-300x225.jpg" alt="" width="300" height="225" /></a></p>
<p>Mysterious bags of dark powders now line my azure kitchen counter.  They are next to my interminable row of specialty salts, giving the space its own market feeling.</p>
<p>I could put them in glass jars.</p>
<p>Tupperware.</p>
<p>Away.</p>
<p>But I choose not to.</p>
<p>I’ve left them on the counter, not only because their quasi-drug look reminds me with pride how they all passed unnoticed through rigorously-trained olfactory senses of airport beagles, but also because they represent the constant, intoxicating chaos of the Mexican market I recently left behind and still long for.</p>
<p>It’s all good here, of course.</p>
<p>Suburbia is nice.</p>
<p>The grass is mowed.</p>
<p>The kids are clean.</p>
<p>The DIRECTV guy came when he said he would.  Even fifteen minutes early.</p>
<p>But chaos?</p>
<p>What is it about chaos I long?  Miss?  Crave.</p>
<p>Is it the rowdy pedestrian streets of Sabana Grande in Caracas where I grew up?  The ones my best friend and I use to own when we were sixteen? We’d plop our rebellious bodies smack down in the center of the walkway and engage in a made-up Krishna chant that would draw curious crowds around us? Man I loved that.</p>
<p>Or the cramped Tel-Aviv roads, the ones I learned how to parallel park my 1964 Volkswagen Beetle when I was a college student?  If you didn’t know how to squeeze into the miniscule space in the first five seconds you’d have a group of nosy passerbyers tapping on your window telling you to turn more to the left, and then another group ordering you to turn to the right.  Then a heated discussion would follow.  Man I loved that.</p>
<p>Perhaps it’s the classic feel of New York City, where I was fortunate enough to finish my studies and explore early adulthood?  I was one with the patchwork of cultures, customs, and cuisines there.  I was the Dominican Republic doorman eating his snack of tostones. I was the Turk dining a dizzying array of appetizers at a miniscule yet rowdy restaurant, wrapping it up with an aromatic Keskur (coconut pudding).  And I was most definitely the gregarious Frenchman rollerblading through Central Park with a cigarette dangling out of his mouth and a cold beer nearby.  I was all of them and I was me.  It was glorious.  Invigorating.  Challenging.   Man I loved that.</p>
<p>So those dusty plastic bags of earth-colored mole I bought in the Mexican market are worth more than gold to me, it appears.  I almost thought I’d never use them.  But then I did.   I had some leftover chicken, a casualty from my chicken soup. It sat in a Tupperware awaiting its next destination, which was unknown.  Until I realized one day while I watched the city workers in orange shirts, the only folks wandering about the neighborhood (save for the occasional dog walker) diligently watering the magnolia tree they had planted on my swale (city property:  city watering), I realized then and there that tonight I must open the bag.  Use the chicken.  Make mole.  Make magic.</p>
<p>And so I did. It was easy, quick, and ravenously delicious.  The chicken shred itself willingly and danced happily in the blessing of chocolate, chili powder, and other mysterious elements.  It was quick.  A dash of broth, a squeeze of lime, a hot tortilla, and I was back.  One bite and I was back.  To crowds. To cities.  To people. To life.  Man I love that.</p>
<p><a href="http://culinarycompulsion.com/wp-content/uploads/2010/05/chicken-mole2.jpg"></a></p>
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		<item>
		<title>labneh chicken salad:  repairing motherhood strains</title>
		<link>http://culinarycompulsion.com/2009/10/labneh-chicken-salad-repairing-motherhood-strains/</link>
		<comments>http://culinarycompulsion.com/2009/10/labneh-chicken-salad-repairing-motherhood-strains/#comments</comments>
		<pubDate>Fri, 09 Oct 2009 00:04:24 +0000</pubDate>
		<dc:creator>Alona</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Array]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/?p=953</guid>
		<description><![CDATA[<p></p>
<p class="MsoNormal">When one spends three hours late Sunday night in a pediatric ER because one’s child develops eyes similar to Rocky Balboa’s at Round Eight (did he ever make it to round 8?) you know you’re in for your parental run of the money. Large, pendulous red mountains rose around bloodshot eyes which slowly disappeared under the swelling, demanding a detour from a peaceful family evening at home to one filled with fluorescent lighting, numerous nurses and lots of hospital forms.</p>
<p class="MsoNormal">
<p class="MsoNormal">The ER adventure lasted three hours, ending with a diagnosis of an extreme reaction to conjunctivitis (because normal reaction was too boring, I assume), and the added bonus of an ear infection as well (“Oh yeah, mom, I can’t hear out of that ear”, would have been a handy thing to know earlier on). And then, the remaining ...Read on]]></description>
			<content:encoded><![CDATA[<p><img class="aligncenter size-medium wp-image-954" title="chicken-salad-sandwich" src="http://culinarycompulsion.com/wp-content/uploads/2009/10/chicken-salad-sandwich-216x300.jpg" alt="chicken-salad-sandwich" width="216" height="300" /><!--StartFragment--></p>
<p class="MsoNormal">When one spends three hours late Sunday night in a pediatric ER because one’s child develops eyes similar to Rocky Balboa’s at Round Eight (did he ever make it to round 8?) you know you’re in for your parental run of the money.<span> </span>Large, pendulous red mountains rose around bloodshot eyes which slowly disappeared under the swelling, demanding a detour from a peaceful family evening at home to one filled with fluorescent lighting, numerous nurses and lots of hospital forms.</p>
<p class="MsoNormal">
<p class="MsoNormal">The ER adventure lasted three hours, ending with a diagnosis of an extreme reaction to conjunctivitis (because normal reaction was too boring, I assume), and the added bonus of an ear infection as well (<em>“Oh yeah, mom, I can’t hear out of that ear”</em>, would have been a handy thing to know earlier on).<span> </span>And then, the remaining wee hours of the night were spent holding a screaming seven-year old as he shrieked and squirmed in horrible pain <em>(what is a mother to do with such pain?)</em><span> </span>and you tell your kid he will be fine, the Advil will kick in, the antibiotic will kick in – and you want to offer love and full force of confidence and assurance as you are The Mother (<em>and Mother knows best, right?</em>)<em> </em>but he will not, cannot, be held.<span> </span>He cannot be contained through his pain that has suddenly and ravenously devoured that precious little body and you watch a million tiny crystals shatter in you, as something tremendous breaks and your mouth dries up ever so slightly; you cannot help him at this very moment and so you plead this episode (which you later find out to be a ruptured eardrum) will soon end and allow his exhausted small self to fall into forgiving sleep so that you can let out that breath you’ve been holding in all day; carefully exhaling so as not to disrupt the delicately woven web of his well-being at this particular point in time.</p>
<p class="MsoNormal">
<p class="MsoNormal">You feel incredibly hopeless but you are not hopeless.<span> </span>The Advil does kick in, the fatigue takes a hold and you are left with tiny fists clenched and a sleeping child, his flustered panting the only remnant of the pain that kept him up just minutes ago.<span> </span>A sense of relief begins to absorb you right along with hunger:<span> </span>violent, tactless hunger, because you realize in all this time you’ve not eaten a thing not even a sip of water.</p>
<p class="MsoNormal">
<p class="MsoNormal">The appetite is loud and angry and doesn’t take your neglect well.<span> </span>You need something full and filling, rich and creamy, sweet and savory with a crunch as well; something to engage all your senses and distract you from what has left such a rattled stamp. And so you shuffle over to your refrigerator in the darkness of night and hope you will find the unfindable in there.<span> </span>This is like a woman in search of her perfect mate:<span> </span>it just ain’t that easy (for you’ve read countless articles about this, watched Oprah and her clones, you are in touch).<span> </span>But in this case you are amazed at how in tune you are with yourself, for, gleaming amongst bowls of oranges, egg crates and the faithful tub of mayonnaise, sits your Creamy Labneh Chicken Salad begging for a midnight rendezvous.<span> </span>It is sweet, savory, crunchy, and velvety all in one and it is yours for this night.<span> </span></p>
<p class="MsoNormal">
<p class="MsoNormal">A smile replaces the furrowed brow that has been your uniform all evening.<span> </span>And even though it is midnight and you are tired beyond words you now dash, dash I say, for a spoon, grab that entire bowl of creamy deliciousness, feeling the tang of the Middle Eastern sour cream delicacy of Labneh, the sugary assurance of golden raisins and plump grapes and the steadfast American crunch of celery and, selfishly and quietly, you eat by the glow of the kitchen fridge.</p>
<p class="MsoNormal">
<p class="MsoNormal">You eat and already you know things will be better tomorrow.</p>
<p><!--EndFragment--></p>
]]></content:encoded>
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		</item>
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		<title>ensalada de pollo con labneh:  las dificultades de ser madre</title>
		<link>http://culinarycompulsion.com/2009/10/ensalada-de-pollo-con-labneh-las-dificultades-de-ser-madre/</link>
		<comments>http://culinarycompulsion.com/2009/10/ensalada-de-pollo-con-labneh-las-dificultades-de-ser-madre/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 04:55:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[espanol]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Alona Martinez]]></category>
		<category><![CDATA[culinary compulsion]]></category>
		<category><![CDATA[ensalada de pollo]]></category>
		<category><![CDATA[labneh]]></category>
		<category><![CDATA[madre]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/?p=959</guid>
		<description><![CDATA[<p></p>
<p class="MsoNormal">Cuándo uno gasta tres horas el por la noche en la sala de emergencia pediátrico porque su hijo desarrolla ojos similares a Rocky Balboa en la ronda numero 8  usted sabe que le va tocar una noche interminable. Los ojos, que crecieron como montañas rojas grandes, exigieron un desvío a partir de una tarde de familia pacífica en casa a uno lleno de enfermeras y mucho papelero de hospital.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">La aventura de sala de emergencia duró tres horas, y terminó con un diagnóstico de una reacción extrema a conjuntivitis (porque una reacción normal era demasiado aburrida, asumo), y el sobresueldo añadido de una infección de oído también (“Ah sí, mamá, no puedo oír de aquel oído”, habría sido una cosa práctica de saber anteriormente). ¿Y luego, las altas horas restantes de la noche fueron gastadas sosteniendo ...Read on]]></description>
			<content:encoded><![CDATA[<p><img class="aligncenter size-medium wp-image-960" title="chicken-salad-sandwich1" src="http://culinarycompulsion.com/wp-content/uploads/2009/10/chicken-salad-sandwich1-216x300.jpg" alt="chicken-salad-sandwich1" width="216" height="300" /><!--StartFragment--></p>
<p class="MsoNormal"><span>Cuándo uno gasta tres horas el por la noche en la sala de emergencia pediátrico porque su hijo desarrolla ojos similares a Rocky Balboa en la ronda numero 8 <span> </span>usted sabe que le va tocar una noche interminable. Los ojos, que crecieron como montañas rojas grandes, exigieron un desvío a partir de una tarde de familia pacífica en casa a uno lleno de enfermeras y mucho papelero de hospital.</span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span>La aventura de sala de emergencia duró tres horas, y terminó con un diagnóstico de una reacción extrema a conjuntivitis (porque una reacción normal era demasiado aburrida, asumo), y el sobresueldo añadido de una infección de oído también (“Ah sí, mamá, no puedo oír de aquel oído”, habría sido una cosa práctica de saber anteriormente). ¿Y luego, las altas horas restantes de la noche fueron gastadas sosteniendo a este chiquito de siete años que gritó y se retorció en el dolor horrible (¿qué debe una madre hacer con tal dolor?) y tu le dices que él estará bien, el medicamento empezara a resolver su dolor en cualquier instante – y quieres ofrecer el amor y la fuerza llena de confianza y aseguramiento porque eres La Madre (y La Madre sabe mejor, verdad?) pero él no le permite el dolor a ser sostenido, él no puede estar contenido por su dolor que lo ha devorado de repente y vorazmente aquel cuerpecito y tu te rompes por dentro viendolo sufrirmira hasta que caiga en el sueño indulgente de modo que podras soltar aquel aliento que has estado aguantando todo el día; con cuidado exhalando no para interrumpir la red delicadamente tejida de su bienestar en este punto.</span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span>Te sientes increíblemente inutil pero no lo eres.<span> </span>La medicina ha empezado a funcionar, el cansancio permitio que entrara su sueño dejandolo con puños diminutos apretados y un niño durmiente, su jadear inquieto el único remanente del dolor que lo invadió hace sólo minutos. Un sentido de alivio comienza a absorberte<span> </span>junto con el hambre: hambre violenta, indiscreta, porque realizas en todo este tiempo no has comido una cosa ni hasta un vaso de agua.</span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span>El apetito es fuerte y enojado y no toma su abandono bien. Necesitas algo que te llene y que sea rico y cremoso, dulce y sabroso con un crujido también; algo para contratar todos los sentidos y distraerte de la noche que ha dejado un sello tan agitado sobre ti. Arrastras los pies al refrigerador en la oscuridad dela noche y con asombro entre bolsas de naranjas, cajones de huevos y la jarra fiel de la mayonesa, te espera una deliciosa Ensalada de Pollo Labneh Cremosa para una cita de medianoche. Es dulce, sabroso, y crujiente y es tuyo para esta noche.</span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span>Una sonrisa sustituye la ceja arrugada que ha sido tu uniforme toda la tarde. Y aunque esto sea la medianoche y estás cansada más allá de palabras buscas una cuchara y agarras aquel tazón entero de la delicia cremosa, sintiendo el sabor inolvidable del Labneh, la dulzura de las pasas de oro y uvas<span> </span>y el crujido<span> </span>firme del celery y, egoístamente y silenciosamente, <span> </span>comes por el alumbro de la nevera.</span></p>
<p class="MsoNormal"><span> </span></p>
<p class="MsoNormal"><span>Comes y ya sabes que las cosas serán mejores mañana.</span></p>
<p><!--EndFragment--></p>
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		<title>thyme roast chicken: cooking between the sheets</title>
		<link>http://culinarycompulsion.com/2008/05/cooking-between-the-sheets/</link>
		<comments>http://culinarycompulsion.com/2008/05/cooking-between-the-sheets/#comments</comments>
		<pubDate>Thu, 15 May 2008 07:00:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[Alona Martinez]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dream]]></category>
		<category><![CDATA[Jacques Pepin]]></category>
		<category><![CDATA[Julia Childs]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[sheets]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/2008/05/cooking-between-the-sheets/</guid>
		<description><![CDATA[<p>Julia Child&#8217;s breasts where leaning on the speckled white linoleum table in lopsided fashion.  It figures, I was in the presence of the icon of American cooking and all I could focus on where her breasts.&#8221;Dear, just a speckle of black pepper will give it the bite you need&#8221;, she volunteered with a warm smile.The room was small and musty.  It was late at night and the light had a warm glow to it.  I didn&#8217;t know the day or the year, or the five other people huddled around her for that matter.  All I recognized was the table.  It was the same one that graced my family&#8217;s ancient kitchen in Venezuela thirty years ago.  The one with the cheap, dented chrome border.  How Julia&#8217;s breasts ended up resting on it was beyond ...Read on]]></description>
			<content:encoded><![CDATA[<p><img src="http://web.mac.com/alonamartinez/CULINARY_COMPULSION/Thursday_Cooks/Entries/2008/5/15_cooking_between_the_sheets_files/shapeimage_1.jpg" alt="" width="420px" height="200px" />Julia Child&#8217;s breasts where leaning on the speckled white linoleum table in lopsided fashion.  It figures, I was in the presence of the icon of American cooking and all I could focus on where her breasts.&#8221;Dear, just a speckle of black pepper will give it the bite you need&#8221;, she volunteered with a warm smile.The room was small and musty.  It was late at night and the light had a warm glow to it.  I didn&#8217;t know the day or the year, or the five other people huddled around her for that matter.  All I recognized was the table.  It was the same one that graced my family&#8217;s ancient kitchen in Venezuela thirty years ago.  The one with the cheap, dented chrome border.  How Julia&#8217;s breasts ended up resting on it was beyond me, but I wasn&#8217;t about to question that now.Her masculine, oversized hands chopped away rhythmically at the Boston bibb lettuce, assaulting the leaves with a quick sliver, leaving them finished in customized 2-inch shreds without them even having a chance to notice.  Almost as if the lettuce came that way.  A child&#8217;s cry pierced through the warmth of the room instantly shaking us from the intimacy of these four walls of culinary opportunity. I grimaced and bit my lip, pissed off because the kid was mine.  The cry grew louder and was accompanied by a pestering &#8220;mama, mama.&#8221;   As much as I wanted to be with Julia, I knew I&#8217;d have to leave.&#8221;Excuse me, I&#8217;ll be right back,&#8221; I offered, feeling sorry for myself.  The five strangers and Julia looked up momentarily and gave me a diluted, empathetic smile: each one more the merrier that they had no children to tend to at the moment.  They sipped their wine. It was chilled.  And good.  I could just tell.I left the room and entered a world of darkness, void of details or occurrences, just emptiness and lost time.  When I returned, the lettuce was already delicately resting inside the bright red porcelain bowl.  Come to think of it, it was the same bowl my mother had used to plop on my sister and I for our monthly haircut.  The chipped red bowl would lie inverted over our heads as the blunt scissors battled against our thick lustrous hair. Mom was perseverant and determined as she worked her way around the rusted red frame, leaving us looking like five and six-year old Ringo look-alikes.But now the bowl was brand new and held no remnants of our fashionable past, another detail I chose not to question.  And as I admired its bright metamorphosis, the child began to cry again. This time the stares I received from those around me where not so patient.  The kid was bothering all of us and I&#8217;d better fix it.&#8221;Right back,&#8221; I assured them, making a quick exit stage left towards my nondescript world of darkness that cut me off of all of Julia&#8217;s memorable food moments (was that an anecdote on her first sampling of fois gras I was missing?)  I knew parenting would be difficult and thankless, but this was one of the most difficult and thankless days I&#8217;d experienced.  As soon as the anonymous kid that was mine was silenced, I returned from my exile. &#8221;Place them gentle like so&#8221;, Julia, gingerly spreading a dozen oysters that had been coated lightly in a fluffy buttermilk batter and flash fried in hot oil.  As they fell on the lettuce they oozed ocean. &#8220;And now we pour the warm garlic-thyme vinaigrette&#8221;, she instructed, automatically producing it from behind her on the white counter.  Bowls where passed around and as I lined up to receive my portion of goodness that damn kid started wailing full force.  &#8220;Damn it I want my salad!&#8221; I demanded out loud, whilst those around me now shifted into complete aggravation and a lack of sympathy for my situation.  If it boiled down to Julia&#8217;s salad and my child&#8217;s earache, the choice seemed obviously simple to me.  Be that as it may, I was being watched, so I put down my bowl and headed out towards my destiny as all the ‘ooohs&#8217; and ‘ahhhhs&#8217; over the salad chimed in the background.When I returned I was disheveled, distraught, and disconnected.  The room had changed even though it looked the same.  The circle around Julia had closed a bit and I was no longer a part of it.  The bowls and salad where gone and the closest I had come to sampling such a divine marriage of earth and ocean was left wafting in the air for my nose to be teased by.   Julia had moved on to another story, a time when she and Jacques Pepin prepared a simple roast chicken dinner together.  She was cradling a bumpy, raw chicken in her hands as she spoke, holding it upright, as if introducing it to its audience. (‘Fredericka, I would call it&#8217;, I thought to myself.  My ritual of naming my dinners had been inspired by Julia&#8217;s very intimacy with her food (who can forget that early footage of a raw chicken escaping her grasp and falling to the floor while she giggled with delight?))After describing the suspiciously simple method of preparing the chicken, Julia miraculously produced the finished product from behind her again.  And as she set the chicken down on the table for all those around her to enjoy, she did another wonderful thing, she paused, smiled, and waved those large and friendly hands of hers from side to side to signal that the circle be reopened to include me again.  The people began to part like the Red Sea, and I was instantly embraced by Julia&#8217;s warm smile framed by a stunning roast chicken.  At that moment there was no crying child, no darkness, no interruptions, just Julia, an unforgettable dish, and I.  It was a magical moment that ended all too abruptly on a dark morning at 5:14am when my alarm clocked buzzed to attention, socking me out of my wonderfully delicious slumber with Julia Child.</p>
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		<title>for the love of chopping</title>
		<link>http://culinarycompulsion.com/2008/05/for-the-love-of-chopping/</link>
		<comments>http://culinarycompulsion.com/2008/05/for-the-love-of-chopping/#comments</comments>
		<pubDate>Thu, 01 May 2008 07:00:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/2008/05/for-the-love-of-chopping/</guid>
		<description><![CDATA[<p>&#8220;Ya wannit in fourths or ya wannit in eighths?&#8221;, he asked in an unequivocal New York accent resilient to thirty years of South Florida living.The man behind the meat counter was an oxymoron of sorts.  Tall and hefty, he held his cleaver with calloused fingers poised to attack the organic remnants of the chicken I ordered (I would name her Molly, but that would come later).  The blade was sparkling, befitting of a Hitchcock scene or the prized collection of Julia Child and appeared both perfect and mismatched with his once-white butcher&#8217;s coat, now a patchwork of assorted animal DNA.  This was a man that was tough but gentle and had the bloodstains to prove it.&#8221;Miss?  Fourths or Eighths?&#8221;, he pressed, this time a bit annoyed.&#8221;No.  None&#8221;, I responded.  &#8220;I will do it myself.&#8221;His ...Read on]]></description>
			<content:encoded><![CDATA[<p><img src="http://web.mac.com/alonamartinez/CULINARY_COMPULSION/Thursday_Cooks/Entries/2008/5/1_for_the_love_of_chopping_files/shapeimage_1.jpg" alt="" width="420px" height="200px" />&#8220;Ya wannit in fourths or ya wannit in eighths?&#8221;, he asked in an unequivocal New York accent resilient to thirty years of South Florida living.The man behind the meat counter was an oxymoron of sorts.  Tall and hefty, he held his cleaver with calloused fingers poised to attack the organic remnants of the chicken I ordered (I would name her Molly, but that would come later).  The blade was sparkling, befitting of a Hitchcock scene or the prized collection of Julia Child and appeared both perfect and mismatched with his once-white butcher&#8217;s coat, now a patchwork of assorted animal DNA.  This was a man that was tough but gentle and had the bloodstains to prove it.&#8221;Miss?  Fourths or Eighths?&#8221;, he pressed, this time a bit annoyed.&#8221;No.  None&#8221;, I responded.  &#8220;I will do it myself.&#8221;His face fell in rhythm with his cleaver as a glazed look of amusement and confusion temporarily drifted over his icy blue eyes, which then quickly snapped back into focus. Was that a smirk I saw reverberate inside Big Butcher Man, almost as if to say this petite 5&#8243;5 lady isn&#8217;t up to the task of quartering my free range baby? Instantly I accepted the muted challenge and took an assertive step forward on my silver platform Volatile sandals (it&#8217;s the only way I get to the 5&#8243;5 realm). Like a rooster puffing out its chest, I took a big breath in and faced my 6&#8243;4 burly rival with bravery and gusto, all the while looking him straight in the eye (after all, I have icy blues too.)  A sudden urge to grab his cleaver and show this smug giant how well this mamacita can hack meat overtook me and I had to muster all the self-restraint of a compliant customer to hold me back from my attack.  After all, even though I have my issues with this overrated and overpriced organic monopoly, I do need to be allowed back in. Butcher Man sized up the crazy glare in my eyes and managed a quick &#8220;suit yourself&#8221;, while quietly wrapping the prized poultry in butcher paper.&#8221;Most definitely shall,&#8221; I sputtered back triumphantly, appreciating the fact that making this man&#8217;s job easier was, in our distorted duel, a victory of mine.  I would go home and chop while his cleaver remained clean. Argentine Roast Chicken With Vegetables and Chimichurri Sauce(adapted from Naomi Sisson, in The Foods of Israel Today), NYT Jewish Cookbook1/4 cup vinegar1 tablespoon ground cumin1 teaspoon sweet paprika1/4 teaspoon hot pepper flakes1 head garlic, cloves peeled and crushed2 teaspoons chopped fresh oregano1/2 cup vegetable or olive oilsalt to tastefresh ground pepper to taste1 (3-pound) roasting chicken, cut up2 large bell peppers, diced3 large tomatoes, sliced5 large potatoes, peeled and each cut into 6 large chunks1.  Combine vinegar, cumin, paprika, hot pepper flakes, crushed garlic and oregano in a small bowl.  Whisk in oil.  Season to taste with salt and pepper.  Pour sauce over chicken, rubbing skin well.  Cover with plastic wrap and refrigerate overnight. 2.  When ready to roast, preheat oven to 400 degrees.  Grease a large baking pan.  Add peppers, then tomatoes.  Place chicken, skin side down, on top, pouring half the marinade over.  Scatter potatoes around chicken.3.  Roast 20 minutes, then turn chicken pieces over and continue roasting until the chicken is crispy on top, about 30 minutes more.</p>
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		<title>roast turkey with herbed stuffing and gravy: a traditional turkey</title>
		<link>http://culinarycompulsion.com/2007/11/a-traditional-turkey/</link>
		<comments>http://culinarycompulsion.com/2007/11/a-traditional-turkey/#comments</comments>
		<pubDate>Thu, 08 Nov 2007 07:00:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Alona Martinez]]></category>
		<category><![CDATA[culinary compulsion]]></category>
		<category><![CDATA[South Florida]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/2007/11/a-traditional-turkey/</guid>
		<description><![CDATA[<p>I&#8217;d like to think of myself as being a modern, evolving, and accepting human being, one that is open to change, considers other&#8217;s ideas and suggestions, and constantly alters set patterns of behavior in hopes of achieving self-growth and a new perspective.  However, there are some things I just don&#8217;t mess with.  Take Thanksgiving dinner, for instance.  I know, I know, it&#8217;s a wild and changing world out there—many others are achieving growth by glazing their birds with exotic fruit juices, smoking them in the backyard in big old garbage pails or even taking the plunge and tossing their ode to our country&#8217;s heritage in frightfully deep vats of boiling oil.  They all make for delicious meals, I am sure. You just won&#8217;t find them in my home.Call me a foodie hypocrite, a culinary closet conservative, ...Read on]]></description>
			<content:encoded><![CDATA[<p><img src="http://web.mac.com/alonamartinez/CULINARY_COMPULSION/Thursday_Cooks/Entries/2007/11/8_A_Traditional_Turkey_files/shapeimage_1.jpg" alt="" width="420px" height="200px" />I&#8217;d like to think of myself as being a modern, evolving, and accepting human being, one that is open to change, considers other&#8217;s ideas and suggestions, and constantly alters set patterns of behavior in hopes of achieving self-growth and a new perspective.  However, there are some things I just don&#8217;t mess with.  Take Thanksgiving dinner, for instance.  I know, I know, it&#8217;s a wild and changing world out there—many others are achieving growth by glazing their birds with exotic fruit juices, smoking them in the backyard in big old garbage pails or even taking the plunge and tossing their ode to our country&#8217;s heritage in frightfully deep vats of boiling oil.  They all make for delicious meals, I am sure. You just won&#8217;t find them in my home.Call me a foodie hypocrite, a culinary closet conservative, or whatever you like.  On this day I don&#8217;t budge on my traditions, and, year after year, sit my family down to a classic meal of roast turkey with herbed stuffing, mashed potatoes, creamed onions, baby peas, and pumpkin and apple pies, respectively, all just like my mother made when I was a kid.  I confess to one tiny slip-up in my traditionalism:  my sister-in-law&#8217;s cranberry relish:  too good not to introduce into our family ritual, even though, I still put out the jellied can stuff so as not to offend the die-hards.Occasionally, I get the 7-year turkey itch and my Thanksgiving routine temporarily feels boring.  My mind may stray for an instant while looking at glossy magazine pictures exploring the new twists on bird stuffing, side dishes, or pie crusts, imagining what it may be like to prepare and eat these.  But, before I can do any real damage in disrupting a solid and loving food family, my innate culinary instinct (a solid chunk of my DNA structure) kicks in, demanding and driving me to produce the traditional Thanksgiving dinner year after year.  So far, I have heard no complaints from my family, just a whole lot of chewing.</p>
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		<title>chicken marbella: a good culinary jew</title>
		<link>http://culinarycompulsion.com/2007/09/a-good-culinary-jew/</link>
		<comments>http://culinarycompulsion.com/2007/09/a-good-culinary-jew/#comments</comments>
		<pubDate>Thu, 06 Sep 2007 07:00:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken Dish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Alona Martinez]]></category>
		<category><![CDATA[chicken marbella]]></category>
		<category><![CDATA[culinary compulsion]]></category>
		<category><![CDATA[Silver Palate]]></category>

		<guid isPermaLink="false">http://culinarycompulsion.com/2007/09/a-good-culinary-jew/</guid>
		<description><![CDATA[<p>If it weren&#8217;t for all my goy friends asking me what I am doing for the Jewish New Year, I may have forgotten it (hence you are getting Thursday Cooks on Tuesday).  Not to say I am not much of a Jew, that is really up for discussion.  Sure, I can&#8217;t recite a prayer if my life depended on it, but, as we progressive folk know, there is more to being Jewish that knowing the Talmud (I hope).  My goy friends would chime in to support me here when I say eating is an equally important practice in the life of a Jew.  They can attest to the religiousness with which I stir my matzo ball soup or spike my dark chocolate Passover cake with extra rum.  They have enjoyed my Jewish culinary moments and ...Read on]]></description>
			<content:encoded><![CDATA[<p><img src="http://web.mac.com/alonamartinez/CULINARY_COMPULSION/Thursday_Cooks/Entries/2007/9/6_A_Good_Culinary_Jew____________files/shapeimage_1.jpg" alt="" width="420px" height="200px" />If it weren&#8217;t for all my goy friends asking me what I am doing for the Jewish New Year, I may have forgotten it (hence you are getting Thursday Cooks on Tuesday).  Not to say I am not much of a Jew, that is really up for discussion.  Sure, I can&#8217;t recite a prayer if my life depended on it, but, as we progressive folk know, there is more to being Jewish that knowing the Talmud (I hope).  My goy friends would chime in to support me here when I say eating is an equally important practice in the life of a Jew.  They can attest to the religiousness with which I stir my matzo ball soup or spike my dark chocolate Passover cake with extra rum.  They have enjoyed my Jewish culinary moments and will continue reminding me of upcoming events in the hopes of falling in the arms of another good meal.  For this, and their company, I am forever thankful. So, of course, it would make perfect sense that I was reminded of the Jewish New Year beginning sunset tomorrow with the obvious question of what was I cooking.  This was coming from my Catholic-Irish friend eager for an invitation.When it comes to foods, Rosh Ha Shana (the Jewish New Year) is a no-brainer and a guilt-free one at that.  Sweets reign&#8230;AND IT&#8217;S OKAY.  Read again, if you must:  it&#8217;s okay.  You are SUPPOSED to eat sucrose.  God wants you to.  Atkins, pilates, and starvation be damned.  I am having honey!The symbolism is obvious:  sweets for a sweet year.  The traditional snack begins with apples dipped in honey, a popular ending is honey cake.  In between I like to serve Marbella Chicken:  chicken basting in brown sugar, prunes and olives.  It is delectable, easy, and you can double up the recipe for large crowds. If you are wondering why the picture I offer is looking so skimpy, it&#8217;s because I ate most of the dish before remembering to photograph it.  It&#8217;s THAT good.  I have been making this dish for over 15 years and it still casts a spell over me and whoever else indulges in it.  So, go ahead, start now with a spoonful of honey (I did) and then dig into a dish that will catapult Jews and non-Jews alike into a year of deliciousness.</p>
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