Ending the week again, we come to my favorite part: Four Foods on Friday, thoughtful questions about comestibles sponsored by Fun, Crafts and Recipes. I don't know how she does it, but Valerie comes up with some great ones week after week. You really ought to join the parade and play!
1. Turnips. Love em or leave em?
I haven't had them since childhood, and then I didn't much care for them. I do know my tastes have changed and matured since then, so I think I may dig up (a turnip-being-underground-reference...) some recipes and see if I may love or leave these puppies back in the past...
2. What’s your favorite roasted dish?
Too broad a question for a food lover like me. I love love roasted garlic, or roasted asparagus (or the two together...) and I do a serious roasted whole chicken that even El Fussimundo the eight-year-old will devour.
3. Salsa. What kind do you like?
I'm a medium hot girl, and my favorite produced salsa comes from the McIlhenny Company, Tabasco salsa, yum. Second is green salsa, mixed up with the red.
4. Share directions on how to make your favorite quick meal, meaning start to finish in about 30 minutes or less.
Okay, this I did this evening. I set a pot of water to boil for bow tie pasta. I took a pack of chicken thigh cutlets, defatted them, sauteed them in a pan sprayed with olive oil, then took about half an onion, chopped, sauteed it in the pan with the chicken. I then added about a quarter cup of red wine, and equal parts (couple generous tablespoons of each) of worcestershire sauce, ketchup and mustard, sprinkled with cajun seasoning and garlic powder (I had no more fresh garlic or it would have gone in with the onions...) About this time, the pasta water was ready to dump the bow ties in. I turned the fire down low and timed the pasta. When it was ready, I checked the chicken, dumped the pasta to drain, and got some light sour cream in a bowl and spooned some pan sauce in the bowl to temper, then dumped the cup or so of the sour cream mix into the pan, mixing well, and took it off the fire. I served this over the bow tie pasta with a side salad and it took just about 30 minutes all told. Very very yummy!
This was my reward dinner for a very busy week, I must say. I found out today from the new guys at the new radio gig that: 1. the World Championship Gumbo Cookoff is in a week from Sunday, and 2, they'd like me to cook for their team. Um. Of course, I am a gumbo cooker from my mother's knee, but never in a large quantity and never without electricity. This is an outdoor event, and they use giant propane burners and equally as giant pots, feed an army and compete fiercely. Yikes. Just a tidge intimidating. We shall see.
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