In an early post, I subtly mentioned one of the most integral precepts I cook by: You work with what you have. A recipe calls for something you don't have? Find a substitute; or, possibly, you can omit it. Though, in these cases, it's much simpler than that. Hungry? Look in the fridge and start pulling out ingredients. Fond memories of my dad making lunch for us stem from this basic principle. His idea of pizza was very...unique.
Hasty, yet Tasty
Lunch is usually my first meal of the day, simply because I rarely have time anymore for breakfast. If I do have breakfast, it's usually in the form of Pop-Tarts or fruit; when it's not, it's a special occasion. But returning to lunch, the most impromptu of these plates seem to always start with a tortilla.
March 1, 2013 - Concocted Steak Fajitas |
This wasn't so on-the-spot as I initially led you on to believe. I brought all of the ingredients to work and assembled it there for the microwave oven. The tortilla and peppers were provided from home, while the steak and cheese came from Baja Fresh. Something I picked up from someone somewhere: you can shop for ingredients from local restaurants, just as you might ask for "extra" on the side. Yes, it's cheap in more ways than one, but hey, it saves time and effort for a lone pair of lunchtime fajitas.
March 1, 2013 - Concocted Steak Fajitas |
Now, if you really wanna talk cheap, long before that delicious treat was even possible—and, actually, a few months before I met Jes in person—I'd made a burrito (pictured below) containing melted Havarti, leftover Chinese-takeout rice mixed with a couple of packets of Taco Bell mild sauce, and sliced pear. The Taco-Bell sauce was a phase of my early cooking days, and you'll hear the end of it another day. But I must say, for something so embarassingly bland, it was actually a decent meal.
July 30, 2011 - Meatless, Veggie-less Burrito |
A League of Its Own
Moving right along to the other half, there's something to be said about refrigerated condiments. Ketchup, mustard, mayonnaise—in my youth, these things found their way to the table merely as add-ons for burgers, pretzels, and sandwiches; but somewhere along my life, I got the idea that they should really be add-ins. Shirley, I'd often watched my mother put ketchup in meatloaf—and the memory of her using the short-lived green variety that hit the supermarket shelves one year is actually more hilarious than revolting.
Ground mustard was upon our spice rack, and I'd sprinkled that over potato salad and other sorts of foods as a kid exploring distinct flavors. The squirtable version was less a favorite of mine, even for hotdogs and kielbasa which I consider proper pairings nowadays. And mayonnaise is often used as a binding agent due to its egg-content. Well, my mom would be proud to learn that last one had stuck with me after all those years, because when I thought of ingredients to mix together for a delectable, moist coating for boneless chicken breasts, mayo was at the top of the list.
July 13, 2015 - Art o' Chicken |
The other two noticeable pieces of this spread were chopped artichoke hearts and black olives, along with a tasty dose of garlic powder, salt and pepper. My passion was really showing that night, as though I knew exactly what the outcome would taste like even before I'd opened the mayo jar. A few combining stirs later and a balanced application over the thawed chicken, these saw their way to the oven and came out without a worry for their doneness. Only God could have orchestrated such peace in the kitchen that day, and if that weren't enough, this meal marks the third which Jes and I agree belongs in my portfolio.
The Best of the Worce-t
The side dish for my artichoke-chicken was a preparation of yellow squash Jes had made with Worce-ster-shire sauce. Another condiment which I used to only apply to well-done steaks, the very label suggests using it for marinating. Well, I can't say that I've done that yet, but I have put it to work as a form of simmering broth.
January 27, 2014 - Baked BBQ Chicken Remastered |
I can't say I recall why this reads "baked BBQ chicken." I'm almost certain it was leftovers—I just have no recollection of having eaten it any other day, or preparing it, if we were indeed responsible for it. It might've been undercooked after some time in the oven, as that's the only explanation I can consider. Regardless, it made its way to this sauté pan along with Worcestershire sauce for a proper searing, and a generous amount of ground black pepper.
Following, it took a bath in Coca-Cola. Yes. There's some sentimental value among my brother and me in using effervescent caffeine beverages (soda) as a cooking ingredient, but to settle things right out, it's simply the flavor that actually made this work. If this remastering saw another remastered moment, the three enhancers might better find themselves combined as a marinade, given the acidity of the soda.
January 27, 2014 - Baked BBQ Chicken Remastered |
The sides for this picnic-reminiscent dish included (clockwise from bottom left) canned beans (wax, kidney and green) with rosemary and black olives, a can of "southern cabbage," and frozen shoepeg corn cooked and burnt to deliberate perfection. The liquid left over from drowning the chicken ended up reducing for the sauce shown.
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