GREAT NEIGHBORHOOD RESTAURANTS
HELEN'S covered, over medium-low heat until ten-
BIRMINGHAM, ALABAMA
~ The HOT AND HOT FISH CLUB
o '" is not only a neighborhood
~ 8 restaurant, it's also a neighborly
a: . one. Chef and co· owner
Christopher Hastings is
Z committed to working wonders
-<:c with local ingredients and-in the
~ interest of preserving each item's
o-
V)
integrity-to keeping it simple.
"..... '" Boiled peanuts, pickled okra, and
~ watermelon Margaritas at the bar
precede oven-roasted game, steaks, and,
yes, the best fish in Birmingham.
Co-owners Christopher and Idie Hastings
1Y2 teaspoons chopped fresh
thyme
V2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored,
thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely
chopped
Whisk first 4 ingredients in small bowl
to blend. Gradually whisk in oil. Season
dressing to taste with salt and pepper.
Toss greens in large bowl with
enough dressing to coat. Divide greens
among 6 plates. Top with pear slices,
dividing equally. Sprinkle with cheese
and walnuts. Drizzle lightly with remain-
ing dressing and serve.
118 SEPTEMBER 2002 I BON APPETIT
RICHMOND, VIRGINIA
CINNAMON-ROASTED CHICKEN
WITH HARISSA SAUCE
(SHOWN ON PAGE 111)
8 SERVINGS
1 cup olive oil
1;4cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 small chicken breast halves with
skin and bones
8 chicken thighs with skin and bones
1 cup (about) all purpose flour
4 tablespoons (about) peanut oil
Harissa Sauce (see recipe)
Mix first 5 ingredients in small bowl.
Place chicken breasts and thighs in 2-
gallon resealable plastic bag. Pour oil
mixture over; seal bag. Tum bag to coat
chicken with marinade. Chill overnight.
0
Preheat oven to 475 F Transfer
chicken to rimmed baking sheet, shaking
off marinade. Sprinkle chicken all over
with flour. Heat 1 tablespoon peanut oil
in large skillet over medium-high heat.
Working in batches, add chicken to skil-
let. Cook until golden, adding more oil as
needed, about 3 minutes per side. Return
chicken to baking sheet, skin side up.
Roast until cooked through, about 15
minutes. Serve with Harissa Sauce.
HARISSA SAUCE
MAKES ABOUT 2V, CUPS
1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
V2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red
pepper
Stir coriander and caraway in small
skillet over medium-high heat until aro-
matic, about 30 seconds. lIansfer to pro-
cessor. Cook garlic in same skillet,
der, turning occaSionally, about 10 min-
utes. Cool. Peel garlic; add to processor.
Char bell peppers over gas flame or
in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 min-
utes. Peel, seed, and coarsely chop pep-
pers; add peppers, oil, sugar, and
crushed red pepper to processor. Puree.
Season with salt and pepper. (Can be
made 1 day ahead. Cover and refrigerate.)
THE BLOSSOM DELI
CHARLESTON, WEST VIRGINIA
By day, this well-preserved soda
fountain attracts a loyal lunch-
time crowd with true blue-plate
specials. By night, The Blossom
Deli shifts into "retro diner-
bistro" gear, says chef Bill
Dodson, via linens and candles.
At all times, the downtown gem feeds
Charleston's appetite for nostalgia and thor-
oughly modern food. Cop a counter seat
anytime for an award-winning milk shake.
CREAMY POLENTA WITH
GORGONZOLA AND SPINACH
4 TO 6 SIDE-DISH SERVINGS
4 cups low-salt chicken broth
2 garlic cloves, chopped
2 teaspoons chopped fresh
rosemary
1Y2 cups polenta (coarse cornmeal) *
1 cup (packed) chopped fresh
spinach
Y2 cup whipping cream
1 cup crumbled Gorgonzola cheese
3 tablespoons chopped fresh parsley
Bring first 3 ingredients to boil in large
saucepan. Gradually whisk in polenta.
Reduce heat and simmer until mixture
thickens, stirring often, about 10 min-
utes. Add spinach and stir until wilted,
about 2 minutes. Add cream and sim-
mer until almost absorbed and polenta
thickens, about 5 minutes. Add cheese
and parsley; stir until cheese melts. Sea-
son to taste with salt and pepper. Trans-
fer to bowl and serve.
*Sold at Italian markets, natural foods
stores, and some supennarkets.