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Enjoy a walk on the wild side and dine at the Hogle zoo for its 17th annual Zoo Rendezvous. Bid on silent auction items, enjoy live music and entertainment throughout the zoo. Zoo Rendezvous is the premier fundraiser for the Hogle Zoo. For more information on the event, go to http://www.zoorendezvous.com.
SMOKED CHICKEN OSSO BUCCO
1 gallon of water
¾ cup kosher salt
2/3 cup white sugar
1 cup rice wine vinegar
1 one yellow onion rough chop
6 gloves garlic crushed
2 TBLS curry powder
1 TBLS cumin
½ TBLS all spice
1 TBLS crushed red pepper
2 curry leaves
2 LBS chicken legs
DIRECTIONS: Bring all ingredients to a boil and set aside to cool. Pour brine over chicken legs just till covered. Refrigerate for 24 hours. Rinse chicken legs over cold water and air dry. Fry chicken legs at 350 degrees until golden brown and the skin is crisp, keep warm.
GOLDEN RAISEN DEMI GLAZE
4 cups demi (store bought or homemade)
1 yellow onion rough chop
4 gloves garlic crushed
½ TBLS crushed red pepper
1 curry leave
1 cup red wine
2 cups golden raisins
2 TBLS olive oil
¼ lb unsalted butter
DIRECTIONS: Sauté onions, garlic, red pepper, and curry leaves till just brown. Deglaze the pan with the red wine and reduce by half. Add golden raisins and reduce by half again. Add demi glacze. And simmer for 20 minutes. Swirl butter into the demi. Season to taste with salt and pepper.
JOLLOF RICE
cup rice (long grained or medium variety)
1 tsp cumin
tsp curry powder
1/4 tsp nutmeg powder
1 onion
2-3 cloves of garlic (as per taste) 1 inch piece of ginger, peeled and grated
1-2 green chilies ( or as per taste)
2 tbsp tomato paste
2 large tomatoes, chopped finely
1 carrot, cubed
½ cup frozen peas
Salt and pepper to taste
¼ cup cilantro
DIRECTIONS: Add 1/4 tsp groundnut oil, add the cumin seeds and when they splutter add onions along with ginger, garlic and chilies. Add the chopped carrots next and sauté for a minute with little salt. Add the tomato paste, tomatoes along with curry powder. Cook until tomatoes get slightly soft. Add the rice next. Sauté for another 2 minutes or so. Add 3 cups of vegetable stock/water, required salt, close the lid and cook until 90% cooked Add the frozen peas. Stir it until well combined, add nutmeg and cook for another 5-6 minutes or so for the flavors to get together. Add lots of cilantro for garnish.
