Paper Palate

This past week, in the Chicago Sun Times, Maureen Jenkins provided an informative article, reflecting the increasing trend towards more flavorful dining. The article, entitled “Spice Girl,” features Kristine Subido, the Executive Chef at Wave, located at the W Hotel in downtown Chicago. Chef Subido boldy enhances exotic flavors and encourages adventurous eating by incorporating a wide variety of global spices into her dishes. Her restaurant even offers a weekly menu presentation that pairs various wines with specific spices blended into each particular dish. She actively promotes a worldly menu, filled with international tastes, and encourages adventurous cooking in the home kitchen.

To introduce some new flavors in your menus at home, begin by creating your own batch of Chef Subido’s Wave Spice Salt Mix:

WAVE’S SPICE SALT MIX
MAKES 2 CUPS

1/2 cup coriander seeds
1/4 cup juniper berries
5 dried chili peppers (Tien-Tsin preferred; see note)
2 tablespoons ground turmeric
3 cinnamon sticks
1 pinch of Spanish saffron
2 cups of kosher salt
2 oranges
2 lemons

Toast each spice (through kosher salt) separately until the perfume is released or approximately 5 minutes in a medium sauce pan at medium heat. Set the spices aside and cool.

Peel the oranges and lemons with a standard potato peeler. Place the citrus peels on a plate and microwave for 5 to 7 minutes or until the citrus peels are dried. Take the spices and grind in a small coffee grinder separately and combine in a bowl. Add the kosher salt and mix well until all the spices and salt are incorporated.

Keep the salt mix covered in a cool dry place and serve with your favorite grilled meats and fish.
Kristine Subido

Once you’ve mixed a batch of the seasoning salt mix and are ready to seek more culinary adventure, begin by sampling the following spicy recipes from Chef Subido:

PAN-SEARED SEA SCALLOPS WITH SPRING PEA PUREE AND ROASTED DATES
MAKES 6 APPETIZER SERVINGS

SPRING PEA PUREE:
2 cups of fresh spring peas or frozen peas
1/4 cup of extra virgin olive oil
2 tablespoons chopped shallots
1 garlic clove, minced
1/2 cup of dry white wine
1 cup of chicken broth or stock

SCALLOPS:
1/2 cup canola oil
12 large dry packed sea scallops (see Note)
4 teaspoons Wave Spice Salt mix (see recipe above)
1-1/2 tablespoons unsalted butter
1-1/2 cups pitted medjool dates (see Note)

For spring pea puree: Bring a small pot of salted water to a boil. Blanch the peas for 3 minutes and cool in a bowl of ice water. Remove from water and set aside.

In a medium sauce pot at medium heat, add the extra virgin olive oil and saute the shallots and garlic until translucent. Add the white wine. Reduce the wine by half and add the chicken stock. Bring to a quick simmer and add the peas. Season to taste. Place in a blender and puree until smooth. Set aside.

To make the scallops, heat a medium saute pan to high heat. Season the scallops with the salt mix on both sides. Place the scallops in the pan and sear on high heat for 2 minutes on both sides or until golden brown. (You may have to do this in different batches.)

Discard the oil from the pan and wipe clean. Add the butter and toss in the pitted dates. Saute the dates in the butter until hot.
To serve, place a dollop of the puree on to a plate and top with 2 scallops per plate. Finish with some of the dates.

Note: Find the dry packed sea scallops at fish markets and Whole Foods.
Also, we subbed the medjool dates for noor dates, since those were pitted in the store we visited. The Noor aren’t as sweet, but were a fine substitute.

Nutrition facts per serving: 1,335 calories, 65 g fat, 10 g saturated fat, 160 mg cholesterol, 110 g carbohydrates, 74 g protein, 2420 mg sodium, 16 g fiber

Adapted from Kristine Subido

SPICED CURED BEEF AND MELON SALAD WITH CAYENNE-LIME DRESSING
MAKES 4 SERVINGS

FOR THE DRESSING:
1 teaspoon cayenne powder
1/4 cup fresh squeezed lime juice
1/2 cup canola oil
Salt and pepper to taste

SALAD:
1 pound seedless watermelon, cubed
2 tablespoons chopped cilantro leaves
2 tablespoons chopped chives
1/4 cup Corsican feta cheese, crumbled
1/2 of (4-ounce) pack sliced cured beef (Basterma; see Note)

To make the dressing, combine cayenne powder and lime juice in blender and slowly drizzle in the canola oil until the dressing is emulsified. Season with salt and pepper and set aside.

For the salad, combine the watermelon, cilantro, chives and feta cheese. Drizzle with a little bit of the dressing and toss salad. Arrange the salad in a shallow platter or bowl and arrange the slices of cured beef on top. Drizzle with more dressing. Garnish with some chopped cilantro and extra virgin olive oil, if desired. Serve immediately.

Note: You can find the beef at specialty markets such as Middle Eastern Grocery, 1512 W. Foster, or Al-Khyam Bakery and Grocery, 4738 N. Kedzie. Or, substitute braseola, an Italian dry cured beef, which can be found at Fox & Obel, 401 E. Illinois St., or at Bari Foods, 1120 W. Grand. Both carry it regularly.

Nutrition facts per serving: 636 calories, 31 g fat, 3 g saturated fat, 53 mg cholesterol, 14 g carbohydrates, 24 g protein, 1736 mg sodium, g fiber
Adapted from Kristine Subido

SPICY GRILLED WHOLE CHICKEN WITH RADISH AND PARSLEY SALAD AND TAHINI-MINT DRESSING
MAKES 2 SERVINGS

CHICKEN:
1 whole chicken (about 3 pounds)
Juice of one lemon
1 cup vegetable or canola oil
5 cloves peeled garlic (minced)
3 tablespoons of hot Spanish paprika
Salt and pepper to taste

SALAD:
1 cup Italian parsley leaves
1/2 cup picked mint leaves
1 cup of red radishes, sliced
1/4 cup of fresh lemon juice
1/2 cup of extra virgin olive oil
Salt and pepper

DRESSING:
1/2 cup tahini paste (can be found in most grocery stores)
1/2 cup orange juice
1/2 cup of mint leaves
1 cup of extra virgin olive oil
1/4 cup of plain unsweetened yogurt
Cut and debone the whole chicken including the thigh and leg bone. Discard the carcass or save for stock.
Combine the chicken with lemon juice, oil, garlic and hot paprika. Marinate the chicken for at least 30 minutes.

Remove chicken from the marinade. Season chicken liberally with salt and pepper and place on a preheated grill skin side down. (Keep an eye on the fire as it may spark fire from the oil. Cook each side for 6-8 minutes or until the juice runs clear. Let chicken rest before slicing.)

To prepare salad, combine the parsley, mint and radish. Add the lemon juice and extra virgin olive oil. Season with salt and pepper to taste.
To make the dressing, combine ingredients in a blender and season to taste.

To assemble the dish, slice the grilled chicken into 1-inch pieces and arrange on a large platter. Toss the radish salad and distribute on top of the chicken. Drizzle the dressing and serve rest on the side.

Nutrition facts per serving (if using all the dressing): 3,182 calories, 273 g fat, 44 g saturated fat, 595 mg cholesterol, 44 g carbohydrates, 169 g protein, 830 mg sodium, 11 g fiber
Kristine Subido