Plantain chips, Korean hot sauce and sliced avocado
1. Heat oil in a large heavy pot or Dutch oven over medium heat. Add onion and garlic; cook until translucent, 4-5 minutes. Add chicken thighs and sausage; cook until browned on all sides, breaking up sausage as it cooks.
2. Stir in tomatoes; simmer until tomatoes are cooked down somewhat, 5 minutes.
3. Add stock and both kinds of potatoes; heat to a boil. Reduce heat to low; simmer, 1 hour. Add more stock if necessary.
4. Add pumpkin or squash, plantain, corn, oregano and pepper to taste; simmer until meat is tender and vegetables have begun to break down a bit, 30-45 minutes. Allow soup to cool; refrigerate overnight.
5. To serve, heat soup slowly. Add fish sauce, adjust seasoning to taste and stir in cilantro. Squeeze one lime wedge into pot. Serve hot with rice, garnished with cilantro, lime, fried plantain chips, Korean hot sauce and avocado.
Per serving: 255 calories, 12 g fat, 3 g saturated fat, 46 mg cholesterol, 24 g carbohydrates, 15 g protein, 1,821 mg sodium, 3 g fiber.
Duck, andouille sausage gumbo with pot-luck garlic bread
Prep: 1 hour
Cook: 2 hours, 45 hours
Note: This recipe comes from chef Ford Fry of JCT Kitchen, No. 246 and The Optimist in Atlanta. Good local sources for fresh duck are the Harrison Poultry Farm, 1201 Waukegan Road, Glenview, and Paulina Market, 3501 N. Lincoln Ave., Chicago.
1 whole fresh duck cut into 8 pieces, bones reserved
1/4 teaspoon salt
8 ounces good-quality andouille sausage, sliced
3/4 cup flour
1/3 cup canola oil
3 to 4 tablespoons unsalted butter
1 large or 2 small poblano pepper(s), seeded, finely diced
1 large yellow onion peeled, finely diced