GRILLED CHICKEN WITH CHERRY-ANCHO BBQ SAUCE, CORN MAQUE CHOUX + RED RICE:
After a week of silence, I’m ready to post again. I’ve been struggling to find the words to comment on the state of the world; I’ve stood back and listened…I’m upset and I’m angry. At both myself & the ignorances close to home & at those with the power to change things. Everything is a little overwhelming and it’s not enough to just post a black square & chuck a bit of cash about – fundamental attitudes and cowardly silences have got to change. I don’t come from the best background, I’ve witnessed & experienced countless moments of domestic abuse, my family have made roots in various places…a different country even (Indiana, USA)…yet I am still privileged, I didn’t slip through the cracks; I acknowledge that I will never truly understand what it’s like not to be – because I’m white. My quiet learnings & awareness will continue – and I hope yours will too – because we all have a responsibility to be better, do better, & call out those that think and act otherwise.
Tonight’s meal is an amalgamation of inspiration from foodies & food history. The ancho chilli sauce is all kinds of good; think deep (almost chocolatey) smokey flavours with a sweet fruitiness that cuts though perfectly…this was inspired by a sauce Angela over at kitchenistadiaries made. I was also intrigued by a dish I stumbled on via Antonio’s feed – antonioskitchen – authentic Louisiana corn maque choux; a stunning little southern side with peppers, onions, corn & bacon that’s ‘smothered’ in stock. I served this with some French camargue red rice as a nod to the traditional French culinary ways of the ‘Acadian’ people, who were driven out of Eastern Canada by the British in the 1800’s. The Acadians (shortened to ‘Cajuns’) settled in large numbers in Southern Louisiana & blended their cuisines with local ingredients – veg, seafood and meats – overtime further cultures mixed in, giving birth to the term ‘creole’; used to mean those who are native-born. As you can probably tell from this ‘short’ snippet, this particular culinary creation has lead to some fascinating reading & some rather good eating ?