So my dining companion and I stopped by Café Colucci last week, Wednesday and I hesitated to write –my bad- I know you foodies crave your reviews! But I’m back and I must tell you that though I’d been to the quaint little place before; I did not enjoy the full richness of what the restaurant had to offer in my previous trek out there.
It’s a small yet cute space in Berkeley at the Oakland border and it’s close to the highway as well as various shops with a few bars, for those of you who like to have drinks after dinner!
The wait staff was truly attentive, seating us right away; away from what seemed like community tables in the center of the dining area escorting us to a little corner of the place giving us space for conversation without the disturbance of crowded tables with small children on either side.
There were a few large parties there with kids so the place is definitely family friendly and we had a great time as the hostess was friendly and warm and two (yes two) waitresses waited on us, leaving us feeling as though we needed nothing but the food to come out—and boy did it ever come out!
The menu is extensive; a lot more detail and variety than that of my FAV East African restaurant “Red Sea”. The spices were fully explained and illustrated and the options to have them mild, medium or hot were completely optional. I thought it was really cool to be able to understand the menu and order according to my own tastes. The back of the menu was equipped with definitions and allowed the diner to make an informed choice about what they were consuming.
We ordered the Meat Sambussas as a starter and they came to the table piping hot, fried very crispy with spiced meat and aromatics on a bed of lettuce with a chunky, zesty hot sauce as a condiment. One bite and I was in ghetto heaven (smile).
For the main event, we ordered both the Kitfo Special and the Begue Wot (family style). They came arranged beautifully on the large platter for two with plenty of injera, yellow lentils, collard greens, and green salad.
The Kitfo is a traditional delicacy of minced beef tossed in sweet clarified butter and spices and usually served raw, though we ordered it very rare for texture and increased flavor this time around. The special version includes aromatics such as sautéed onions and peppers. It was extraordinary and the cardamom really made it “special” as the fragrance wafted over my palate like a fervent note from a finely tuned violin. Yes I went there. It was accompanied by Ayeb; a creamy Ethiopian cheese made from butter and milk; remnant of mascarpone. The balance of the two, spicy meat and cool cheese, with the sour taste of the flat bread was simply delightful.
The Begue Wot (lamb shank and cubes) was a hot little number with a sauce the color of dark “D.C. Brick” and a flavor I couldn’t quite describe. I don’t usually eat hot food, as I have not graduated to the advance level of professional chilism, but this was different. There was no contact response to the spice. Instead it was a slow gradual progression that urged you to try it with the cool lettuce leaves of the salad and have more wine. It was quite the pleasant chili experience and the wine did do the job. Very tasty—period. My dining companion commented more than once on the complexity of this dish and I think reveled in the taste of East Africa (smile)—I think he could relate to the style of this dish as it was probably something close to the stewed meats they would serve in his home land, Honduras!
Here they offered Tej (honey wine) in two forms; sweet and dry; and I ordered the sweet this time-which was a new experience for me. I usually have the dry and I have to admit that I like it more, though the sweet did lend something really great to the Kitfo.
All in All it was a great dining excursion and the restaurant manager did not hesitate to honor our certificate from the diner’s club even though we came a bit shy of the purchase minimum. The value here was amazing and you can have a great dinner for two with appetizers and drinks for $30-35 bucks! Go see them—they deserve a spot on your best of the best lists!
Eat Well
http://www.cafecolucci.com/
Showing posts with label spice. Show all posts
Showing posts with label spice. Show all posts
Monday, April 20, 2009
Wednesday, April 1, 2009
Curry Chicken and Rice! So Nice!
This recipe made me famous…well sort of! When I worked at the reggae after hours spot in Oakland some years ago, people would tell me how far they traveled to have my curry chicken. LA was the farthest I clocked in the old memory bank (lol)! Ahhhhh…good times!
I make a yellow Jamaican curry minus the coconut milk as I am allergic—but just as good none the less. If you are lactose intolerant, you may want to try a soy substitute (unflavored of course). It is important to know that the yellow curry is “turmeric” based; so if you have allergies to certain spices from that region of the world (the Caribbean) then be careful and sure to read the labels for the list of ingredients.
Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s. If you ask a local what a true Jamaican dish is they would most likely say curried goat. Curried goat-a uniquely West Indian preparation-is eaten on special occasions and holidays, much like a turkey at our Thanksgiving. This is also believed to be an influence of the Indian population who missed their traditional lamb terribly and settled for goat, which was abundant on the islands.
The average Jamaican curry powder consists of cumin, coriander, turmeric, fenugreek, black pepper, garlic, red pepper, and allspice. Very heavy on the turmeric.
Note: You may not be able to get the Jamaican curry powder from your local grocer, so the farmers markets and markets in china town or other cultural centers in town will more than likely carry the yellow curries.
Let’s get cookin’! And remember: Use all organic ingredients for the best outcome.
Chicken
1 Small Pkg. Chicken (6-8 Legs or Thighs)
1 Large White Onion (Halved and Sliced Thin)
4 Cloves of Garlic
1 Shallot (Sliced Thin)
2 Tbsp. Fresh Garlic Thyme
6-8 Whole All Spice Pods
1 Light Sprinkle of Freshly Ground Nutmeg
½ Pint of Half and Half
Your Favorite House Seasoning
Rice
2 cups Rinsed Basmati Rice
4 Cups Water
2 Tbsp. Chicken or Veggie Stock Powder
3 Tbsp. Butter
~One Medium Pinch of Long Saffron Hairs
Chicken
In a large bowl place washed chicken inside with garlic, onions, shallots, thyme, allspice and nutmeg. Sprinkle onions and chicken pieces very lightly with house seasoning and then cover generously with curry powder. Mix well with your hands until all seasoning is evenly distributed. Mixture will be tacky, sticky and course. Add ½ of the half pint of half and half (say that twice—lol) and mixed again. Mixture will loosen and become less sticky. Cover with plastic wrap and let marinate overnight.
The following day; add remaining half and half and mix well with your hands (smelling the mixture for strength in your spicing). If the smell holds after adding remaining half and half, transfer the mixture into a large baking dish with a lid. If the smell does not hold add more house seasoning and or curry powder to mixture before transferring to baking dish.
Bake the chicken in a covered baking dish at 375° F for 40-50 minutes periodically basting chicken with the sauce mixture; checking to see if the chicken has began to come away from the bone. When chicken has begun to come away from the bone and sauce has thickened; remove the baking dish from the oven and let stand (covered) for 5-10 minutes. Serve hot over rice.
Rice
In a large sauce pan add two cups rinsed Basmati Rice, water, stock powder, butter, and saffron hairs. Bring the pan to a boil on high heat; reduce to super low heat, then stir and cover the pan. Let the rice simmer until water has been completely absorbed; being sure to gently stir occasionally so that saffron and butter are distributed throughout. When the water has been totally absorbed close the fire and fluff the rice with a fork. Serve hot with chicken on top.
You will love this recipe because it not only warms the belly, but it warms the soul. Add a simple mixed green salad and a cool glass of mango nectar and you have yourself a taste of the islands at home!
Enjoy!
I make a yellow Jamaican curry minus the coconut milk as I am allergic—but just as good none the less. If you are lactose intolerant, you may want to try a soy substitute (unflavored of course). It is important to know that the yellow curry is “turmeric” based; so if you have allergies to certain spices from that region of the world (the Caribbean) then be careful and sure to read the labels for the list of ingredients.
Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s. If you ask a local what a true Jamaican dish is they would most likely say curried goat. Curried goat-a uniquely West Indian preparation-is eaten on special occasions and holidays, much like a turkey at our Thanksgiving. This is also believed to be an influence of the Indian population who missed their traditional lamb terribly and settled for goat, which was abundant on the islands.
The average Jamaican curry powder consists of cumin, coriander, turmeric, fenugreek, black pepper, garlic, red pepper, and allspice. Very heavy on the turmeric.
Note: You may not be able to get the Jamaican curry powder from your local grocer, so the farmers markets and markets in china town or other cultural centers in town will more than likely carry the yellow curries.
Let’s get cookin’! And remember: Use all organic ingredients for the best outcome.
Chicken
1 Small Pkg. Chicken (6-8 Legs or Thighs)
1 Large White Onion (Halved and Sliced Thin)
4 Cloves of Garlic
1 Shallot (Sliced Thin)
2 Tbsp. Fresh Garlic Thyme
6-8 Whole All Spice Pods
1 Light Sprinkle of Freshly Ground Nutmeg
½ Pint of Half and Half
Your Favorite House Seasoning
Rice
2 cups Rinsed Basmati Rice
4 Cups Water
2 Tbsp. Chicken or Veggie Stock Powder
3 Tbsp. Butter
~One Medium Pinch of Long Saffron Hairs
Chicken
In a large bowl place washed chicken inside with garlic, onions, shallots, thyme, allspice and nutmeg. Sprinkle onions and chicken pieces very lightly with house seasoning and then cover generously with curry powder. Mix well with your hands until all seasoning is evenly distributed. Mixture will be tacky, sticky and course. Add ½ of the half pint of half and half (say that twice—lol) and mixed again. Mixture will loosen and become less sticky. Cover with plastic wrap and let marinate overnight.
The following day; add remaining half and half and mix well with your hands (smelling the mixture for strength in your spicing). If the smell holds after adding remaining half and half, transfer the mixture into a large baking dish with a lid. If the smell does not hold add more house seasoning and or curry powder to mixture before transferring to baking dish.
Bake the chicken in a covered baking dish at 375° F for 40-50 minutes periodically basting chicken with the sauce mixture; checking to see if the chicken has began to come away from the bone. When chicken has begun to come away from the bone and sauce has thickened; remove the baking dish from the oven and let stand (covered) for 5-10 minutes. Serve hot over rice.
Rice
In a large sauce pan add two cups rinsed Basmati Rice, water, stock powder, butter, and saffron hairs. Bring the pan to a boil on high heat; reduce to super low heat, then stir and cover the pan. Let the rice simmer until water has been completely absorbed; being sure to gently stir occasionally so that saffron and butter are distributed throughout. When the water has been totally absorbed close the fire and fluff the rice with a fork. Serve hot with chicken on top.
You will love this recipe because it not only warms the belly, but it warms the soul. Add a simple mixed green salad and a cool glass of mango nectar and you have yourself a taste of the islands at home!
Enjoy!
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