The Ninos

Sit down and close your eyes. Only for a moment. Now listen. Imagine you can hear a classical guitar playing, fingers strumming the strings, which quiver and sound, a man’s voice joins. It speaks poetry, it speaks life, and death, and love, and hate, the sacred and profane, all in one, all beautifully, ethereally strung together. And you think that this is good, that this is art. And it is. But keep your eyes closed for a few more seconds, and now imagine a mandolin joining the palpitations of the soulful sound, and just when you think that the unity and beauty of it all could not be more exquisite, another voice joins, a woman’s voice in perfect harmony with the man’s. And they sing as they look at each other smiling knowingly, their fingers flying over the strings, feet tapping to the beat they create, throwing astral sparks that are momentarily felt, fleeting and yet so close. Her hair blonde, his black, hers entwined in his curls, like their music, a unity of two beautiful souls.


I can say without any doubt that my in-laws, Jeana and Juan Carlos, are the best any girl could ever wish for. Ever since the first time I met them at their house in Tyler, Texas, I knew that I had found a new family, generous and loving just like the one I have in Albania. I am a lucky girl!

I remember the meal we had upon that first meeting. Grilled chicken thighs with mole. Despite being a picky eater, I enjoyed every bite. Jeana and Juan Carlos’ approach to food was truly inspiring, and their openness toward other cultures’ wisdom, culinary or otherwise, was an example that would start my desire to learn more about other cultures and their cuisines.

Jeana was the first to teach me about ginger. We were in Naples, Florida for a sunny Christmas, and Jeana made one of her signature dishes: Baked Salmon with Mango and Ginger. I have been in love with ginger from that very first bite.

The first time I tried Thai food was at a Thai restaurant in Dallas where Jeana and Juan Carlos took us to eat. That was another first love that continues today.

But more importantly, my in-laws, as if they had a common, secret understanding with my parents, solidified and further nurtured my love for people, no matter their background; their generosity of spirit, their goodness, and their ability to accept others with no judgment, is the most central ingredient of the banquet that is offered in their home.

And speaking of banquets, Jeana and Juan Carlos love to fill people, nurturing their hearts and their stomachs. They often have parties in their home where the food is abundant, the wine overflows, and where relationships are formed and solidified.

Jeana often asks me to cook things for her parties, which, as you can imagine is exciting and flattering at the same time.

Often, the usual concoctions are made: Salcë Kosi (Albanian garlicky yoghurt sauce), Muhammara, some type of cookie, this bruschetta, etc. A couple of weeks ago, I decided to make something different out of the fresh corn and chard I got at the farmer’s market. Imagine wonton wrappers filled with sweet corn, sautéed, salty-tart chard, sweet basil, and cream cheese, fried until golden brown and served with a cool cilantro-lime cream. They were better than I imagined and they were all gone.

Everyone at the party seemed happy and satisfied; perhaps it was the food, perhaps it was the delicious Sangria Jeana and Juan Carlos made, but I suspect it was because each one of us knew the love and generosity the Ninos (as Jack likes to call them) poured richly on the evening, with no reservations.



Corn and Chard Golden Pillows with Cilantro-Lime Cream

Ingredients:

1 pack of square wonton wrappers (about 48-50 wrappers)

2 cups of fresh corn kernels
1 cup of chopped basil
3 oz chorizo

2 tablespoons olive oil
4 garlic cloves, thinly sliced
3 cups of packed, chopped chard
½ teaspoon sea salt
juice of ½ lemon (about 2 tablespoons)

1/3 cup cream cheese
½ teaspoon red pepper flakes
½ teaspoon smoked paprika.

Canola or vegetable oil for frying

Preparation:

Boil water in a medium pot. Put the corn kernels in the boiling water for a minute. Drain, and rinse with cold water to stop the cooking process. Drain the kernels well and set aside.

Heat the olive oil in a large skillet and add the garlic. Sauté for about 30 seconds or until fragrant. Add the chard, and stir until coated with the oil, for about 1 minute. Add the sea salt and lemon juice, stir and sauté for one more minute or until the chard is slightly wilted and bright green. Set aside.

In a small skillet stir fry the chorizo. Set aside.

Mix in a large mixing bowl the corn, chard, chorizo, pepper flakes, smoked paprika, and the cream cheese. Refrigerate for about 15-30 minutes.

Heat the oil in a deep skillet.

In the meanwhile, start preparing the won tons: Take one wrapper, place 1 tsp mixture in middle of wrapper and seal edges with water. Fry in hot oil until the edges are golden brown. Serve while warm with the Cilantro-Lime Cream.

Tips:

Fill the won ton wrappers one at a time; keep the won ton container covered with a damp towel (make sure it does not touch the wrappers); you will also need a small bowl of water for sealing.

Make sure to remove all air pockets as you are sealing the edges; start with one side, using your fingers to push the mixture within the wrapper, and then finish with the other side. Press the edges tightly to insure that the contents within the pillows do not escape into the hot oil.

Cilantro-Lime Cream

Ingredients:

1 cup sour cream
1 cup chopped cilantro
juice of 1 lime
salt

Preparation:

Put all the ingredients in a blender and blend thoroughly. Keep refrigerated until ready to use.

Ju bëftë mirë!
E.