Book

Radiant Child: The Story of Young Artist Jean-Michel Basquiat
​by Javaka Steptoe

Jean-Michel Basquiat lived in New York, where you can walk down the street and find street vendors selling food and snacks all day long. Cool off in the hot summer with Jean-Michel with New York Shaved Ice.
 
Jean-Michel’s father was from Haiti and his mother Matilde’s family was from Puerto Rico. Share Matilde’s Arroz con Pollo with Jean-Michel’s family.

Cook

New York Shaved Ice

​Complexity: Uses the stove and blender.
Time: 2 minutes for shaved ice plus 5 minutes cooking sauce and 1 minute assembly.

Ingredients

  • 8 ounces raspberries or blackberries
  • ½ cup sugar
  • 4 to 6 cups shaved ice (see directions)

Directions

  1. To make the shaved ice, put ice cubes in a heavy-duty blender or food processor and pulse until ice is crushed and flaky, but not too slushy, about 1 minute. Alternatively, use a manual ice crusher. Six large ice cubes will make about 1 cup. Use immediately, or you can store shaved ice in freezer for up to 1 hour.
  2. Put berries and sugar in a saucepan over medium heat.
  3. Bring to a simmer, stirring to dissolve sugar. Simmer for about 5 minutes, until sauce has thickened slightly.
  4. Cool thoroughly.
  5. For each serving, pile about 1 cup shaved ice into an ice cream glass.
  6. Spoon 2 to 3 tablespoons sauce with berries over the top.

Cook

Matilde's Arroz Con Pollo

Complexity: Involves chopping and stove use.
Time: 15 minutes prep plus 35 minutes cooking.

Ingredients

  • 2 Tbs. olive oil; more as needed
  • 1-1/2 lb. chicken parts, patted dry and seasoned with coarse salt and freshly ground black pepper. We like thighs and breasts, but you can use your favorites – legs can be great for kids!
  • 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
  • 1 small onion, chopped
  • 1 medium green or red bell pepper, cut in 1/2-inch dice
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. chili powder
  • 1/2 tsp. ground turmeric
  • 1/2 cup peeled, crushed tomatoes (canned works great)
  • 1/2 cup dry white wine or beer (Note: if you don’t want to use beer or wine, substitute chicken stock or tomato juice)
  • 1 bay leaf
  • 2 cups medium-grain rice (uncooked)
  • 2-1/4 cups water​

Directions

  1. In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high.
  2. Sauté the chicken until golden on all sides, 7 to 10 minutes.
  3. Transfer the chicken to a platter.
  4. Sauté the sausage until browned, about 3 minutes.
  5. Transfer the sausage to the platter.
  6. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
  7. Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
  8. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, stirring to mix the spices throughout.
  9. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
  10. Increase the heat to medium high, stir, and cook for 2 minutes.
  11. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer.
  12. Cook until the rice is done and the liquid is absorbed, about 25 minutes. If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.
  13. Toss and then let sit for 5 minutes before serving. 

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