Mothers Day Meal, with Birds

We went on a hike to view the lilies in the Catawba River, and had a Spanish picnic (Salpichon, Jamon Iberico and Chorizo with Manchego sandwiches).  We saw rare Prothonotary warblers along the river.

By dinner time, the weather had turned to rain, so Sherry decided to roast a whole chicken with Indian spices.  I grilled vegetables, so decided to roast whole eggplants to make a Baignan Bharta (Roast Eggplant curry).  We had a wonderful Mothers Day meal.

ROASTED EGGPLANT CURRY (Baignan Bharta)

2 eggplants (or 5 asian eggplants)

1 cup non-fat yogurt

1 Tbsp cardamom

1 Tbsp curry powder (or turmeric)

1 Tsp. ground chili (or cayenne)

1 Tbsp. pepper

1 Tbsp. garam masala

3 Tbsp. olive oil

1 onion, chopped

¼ cup minced garlic

1 Tbsp. grated or chopped ginger

½ chopped tomatoes

Fresh cilantro, chopped

1.       Roast the eggplants over a gas grill or in an oven for 15 minutes, turning frequently, until charred.  Place in Ziploc bag until cooled.  Peel and place in bowl.  Chop eggplant.  Add yogurt and mix well.

2.       Mix spices together. 

3.       Heat the oil in a saucepan over moderate heat and cook the onion, garlic and ginger until soft.  Add the tomatoes and spices, stir well, cook for 1 minutes, then add the eggplant mixture and cook for 5 minutes until all the flavors are combined.

4.       Add the cilantro and cook until wilted.  Serve immediately (or in the next hour).

ROASTED CHICKEN WITH GARAM MASALA AND CHIPOTLE PEPPERS

½ tbsp kosher salt

1 tbsp granulated sugar

1 tbsp dark brown sugar

1 tbsp cumin

1 tbsp garam masala

½ tbsp ground black pepper

½ tbsp cayenne pepper

1 tbsp sweet paprika

2 chipotle peppers in adobo, seeded and finely chopped

2 tbsp olive oil

1 roasting chicken, about 4 pounds

1. Combine dry rub ingredients in a small bowl and mix well with a fork.   Make a marinade paste by combining the rub with the chopped chipotle peppers, a teaspoon of adobo sauce from the can, and the olive oil.

2. Rinse and dry the chicken.  Rub the spiced chipotle paste all over the chicken, including the cavity.  Seal the chicken in a Ziploc bag and refrigerate, preferably overnight but at least 3 hours.

3. Remove the chicken from the refrigerator 1 hour before roasting, so that it can come to room temperature.

4. Preheat the oven to 475 degrees.

5. Place chicken in a small roasting pan.  Roast for 50 minutes, then checking for doneness.

6. Once the chicken is done, let rest for 5-10 minutes, before carving.