Lazy Sunday Supper, with Lemongrass Chili Chicken and Raw Kale Salad

I don’t know about you, but autumn Sundays make me both nostalgic and lazy.  The cooler weather and shorter days has me curled up on the couch, aimlessly switching between morning cooking shows and Sunday football with hubby.  As comfortable as I am, I’m missing my daughter --who now lives in Los Angeles, and my son --who is away at college in New York.  Truth be said, I also miss my mommy…and being a young child myself!  Since my fondest family moments are always attached to a favorite meal…yes, you know it…I’m getting hungry and am craving a taste from those days gone by.

Once upon a time, as my brothers and I sat at the dinner table doing our weekend homework, my mother pulled together a lazy Sunday supper with Lemongrass Chili Chicken (Ga Xao Sa Ot), steamed white rice and simple greens.  Likewise with my own kids, this has also been one of their most requested go-to meals, though I admit the Raw Kale Salad is a recent European inspired twist on healthy leafy greens.  --Now, go pull out that rice cooker!!

• Lemongrass Chili Chicken 

 Aromatic chicken in a savory caramel sauce --simple, homey and healthy.  Enough said.
 

2 tablespoons Asian fish sauce

3 garlic cloves, chopped

1 tablespoon mild curry powder

½ teaspoon kosher salt

1 ½ teaspoons sugar

1 ½ pounds boneless chicken thighs cut into 1 1/2-inch pieces 

2 lemongrass stalks, tender bottom third white portion only, sliced

1 large shallot, thinly sliced

3-4 serrano chili peppers, sliced on diagonal

2 tablespoons sugar

2 tablespoons water 

3 tablespoons canola oil

extra splash of fish sauce in the end (optional)

small handful of cilantro, washed and rough cut

  

In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.  Add the chicken to coat and let stand 10-15 minutes.  Meanwhile in a small food processor, pulse lemongrass to finely mince.  Add shallot and serrano chili and pulse a couple of more quick times to combine.

Heat remaining 2 tablespoons sugar with 1 tablespoon water in large skillet over medium high heat.   As sugar begins to dissolve, tip pan to swirl until a deep golden caramel forms.  Add extra tablespoon of water and swirl pan to mix. 

Remove pan from heat and carefully add oil.   Turn up heat to high.  Add the lemon­grass, shallot and chili and fry for about 1 minute.  Add the chicken and stir-fry, lowering heat to medium high and brown all sides until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.  Transfer to a bowl and top with the cilantro. 

Raw Kale Salad

1/3 sweet baguette loaf, thinly sliced or torn and brushed with extra virgin olive oil

1 bunch kale (dino, black or lacinato)

1/garlic clove, minced
¼ teaspoon kosher salt, or to taste

¼ cup grated parmesan or pecorino cheese, plus additional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

juice of one large lemon (roughly 1/4 cup)

¼ teaspoon red pepper flakes
coarse ground black pepper to taste

Preheat oven to 350 degrees.   Arrange bread sliced in a single layer on a cookie sheet and toast until gold brown, checking on them after 8 minutes.  Remove from oven to cool.  If you want something more rustic, roughly break up the slices.

Meanwhile thoroughly wash and dry kale, trim off stem bottoms.  Working in batches, stack kale leaves and slice into ¼-½ inch ribbons.  You should end up with roughly 4 to 5 cups.   Place in salad bowl.

Using a small food processor, or small bowl, combine or smash garlic and ¼ teaspoon of salt into a paste.  Add ¼ cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and mix well.  Pour the dressing over the kale and toss very well and evenly coat kale. 

Allow salad sit for 5 minutes, then serve topped with toasted bread and additional cheese.  If needed, top off with an extra squirt of lemon juice and/or drizzle a little more olive oil.