While NYC trend forecasters are falling over themselves in blogs, magazines and atop soapboxes (i.e. bar stools) predicting the Tiki Craze to soon land on our Eastern shores, The Collective is kinda hoping these forward glancing folks just might be right. Not that we don't love the low lighting, clandestine vibe and all that dark liquor of the current faux-Speakeasy invasion but it's time perhaps to reference another era of vintage cocktails (and maybe one not, um, so associated with the great Depression and American Dust bowl). Who doesn't love - even if with feigned guilt - umbrella drinks and the 40's/50's glamor of the Polynesian sort?
On the road to Bali be sure to channel Dorothy Lamour and grass A-lines with The D P Chutney Collective's festively retro Green Papaya Chutney, equally at home in Old Ceylon or Bora Bora. The Collective provides below a South Seas-inspired entree recipe featuring our latest condiment and encourages you to throw, in the spirit of the times, a backyard lua or island-themed picnic. Hawaiian Chicken will be a hit at either.
HAWAIIAN CHICKEN WITH GREEN PAPAYA RICEFeel free to substitute chicken with thin pork cutlets or fish fillets. Good with stir-fried broccoli or a watercress salad. And don't forget to mix up a Mai Tai for the chef prior to preparing.
Mix about 1/2 cup each ketchup and red wine vinegar in a large bowl. Add a tablespoon of brown sugar, 1 cup of chopped pineapple and juices and 1 heaping teaspoon of cayenne pepper. Now season to taste with salt, black pepper and soy sauce - you must use all three for a layered, richer flavor. Add thin chicken cutlets (or fish or pork) to the bowl, cover and marinate in the fridge overnight.
Remove cutlets from marinade and place on an oiled baking sheet. Top with thinly sliced onions and green bell peppers and bake for about 10 minutes in an oven preheated to 400 degrees. Remove from oven, baste liberally with remaining marinade and pop in broiler for 5 minutes until just browning on edges.
Serve with Green Papaya Rice. Here's how: About 30 minutes before putting chicken in the oven, place in a saucepan: 1 cup brown rice, 2 cups vegetable or chicken stock, 1 T. soy sauce and heaping T. or two of The Collective's Green Papaya Chutney. Bring to a boil, reduce heat to very low and simmer for about 45 minutes or until rice is free from liquid. Let sit for 5 minutes, fluff gently with a fork and serve hot.