Young & Hungry

It only makes sense that I finally actually write down and share this recipe because it came to be about 2 years ago when I was but a newbie in the office.  I think it was my first or second company-wide event called BOF, Board of Fun.  This BOF brought us to LIT Kitchen where we would divide into four teams and compete against each other Iron Chef style while enjoying an open bar.  The secret ingredient was pork tenderloin.  Ready, set, go!

 
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How does one improve upon the classic potato salad?  I’ve seen many a failed conquest.  And, judging by Katy’s last post, she would say it’s not happening.  Perhaps potato salad is like grits, each person expecting theirs to be done just “right”.  This is an impossible feat, however, since we know that no two people’s “rights” match, and thus the ever dreaded “wrong” is inevitable.  Not that I don’t appreciate originality or a good opinion, but disappointment in my cooking is never a favorable outcome.  Alas, after many an attempt to convince others that Chipotle Corn Potato Salad, although not classic, is in fact superior to the traditional Hellman’s “white” plain Jane version I will switch tactics or…err…recipes.  If my efforts are in vain then I hope you can at least take this for a trial run and enjoy the subsequent adventure if only for a night.

 

This recipe was a pleasant surprise, learned while volunteering at a Summer Salads cooking class.  It is always pleasant when you are served a salad that does not consist of mere lettuce and garden weeds.  Agreed?  Agreed.  The cooking classes themselves, something that anyone can sign up for after passing an Introductory Session & Knife Skills tutorial, are also always the most pleasant of surprises.  Cooks Warehouse manages to pull the most friendly chefs both unknown and from landmark restaurants like Flying Biscuit and Buckhead Diner.  While I do feel a slight twinge of panic each time I enter the unfamiliar kitchen and am charged with prepping an entire dish, a little challenge is good for the soul and before long you’re getting accolades for using some fancy French technique to segment oranges. 

 

Yes this is new and different, but do not fear; it’s infinite repetition of the old and stale that should keep you hiding under the covers… 

 
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Themes are important .  Be it in a book, a menu, or a party, having a theme provides sense of congruence that sets the stage for things to come.  Not only must one have a theme, but they must have a good theme as well.  One that everyone can really get excited about and put their energy into.  My old roommates and I decided to throw a party with such a theme and everyone really got on board.  In turn, the result was another successful party.

 

 

What was the theme you ask?  Senior Trip.  Although it makes sense since I still live in my hometown, it never fails to blow my mind how many people from high school are still around and in touch.  I’d say we had at least 5-10 people in attendance who were on said senior trip, to Cancun of course, and even more pictures of said people on display.  Other party favors included a sound track right out of high school including the classic Kilo, Green Day, and Abercrombie & Fitch songs, leis, Senior Girls t-shirts, Graduation paraphernalia, Malibu and punch.  Lest you forget, drinking at 18 is legal in Mexico!

 

I, of course, was charged with food and my (in)famous drunken pineapple.  Despite the fact that we ate chicken fingers at Tony Roma’s more days than not, I went with something a tad more unique since technically we are grownups now.  That said, I’m pretty sure some fried chicken cordon bleu bites made an appearance at some point during the night…

 
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Ah, summer. Just upon the horizon and filling my farmer’s market with its luscious bounty already. This dish is one that I made up, inspired by my muse of late, the king of summer grilling Bobby Flay. I’ve always loved, loved grilled corn, especially when utilizing the locally grown ears I would get in Upstate New York, with their neat rows of crisp kernels bursting with sweet milk. My thoughts on corn are as follows:
  
The secret to good corn, in my opinion, is to never overcook it, particularly if your method of cooking is boiling (for grilling, it’s ok to overcook because the kernels gain more charred flavor the longer they sit on the grill.) Most people boil their corn to death, resulting in bland and rubbery ears. If boiling, ears should be submerged for maybe two minutes, three max. In and out and into the mouth, yum!

But seriously, how good does that look?

Believe it or not, microwaving corn yields a great result, though again, it cannot be overdone. Wrap ears tightly in plastic wrap and zap them for 1-2 minutes or just until sizzling.
 
Corn is so delicious raw and yet people shy away from it. Slice it off the ear and toss into a salad, in a salsa, or in a sandwich…absolutely wonderful.
 
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What is a complimentary appetizer for a chili charades dinner party?  Ask and you shall receive.  My line of reasoning went something like this: 

  

“Hmmm…I guess chili is a southwestern dish of sorts, which definitely rules out anything even remotely Italian or Asian.  Beef is definitely out since that’s the main ingredient in chili, but what other kind of meat really compliments ground beef?  Bacon perhaps?  But one of my friends is a vegetarian so  if I make another meat dish she won’t be able to eat anything and she’ll probably be hungry after a day of oyster festing.  Oysters = another food she won’t touch, but seafood and chili?  No way.  So I need a vegetarian appetizer with a southwestern and/or Mexican flair.  I think this narrows things down to legumes, starches, and cheese.  Additional beans probably aren’t necessary, so starch and/or cheese it is.”

  

  

Yes, that is how I think.  And I now find myself stuck between quesadillas, cornbread, and cheese dip – not a terrible place to be.  Let’s face it though, cheese trumps.  I also like the idea of having an additional topping for my Fritos which, I think, should be a standard chili topper.  Shout out to the Frito-Lay girl! 

 
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There’s nothing quite like going home for dinner. I could do without the drive, but the fully stocked kitchen, complete set of equipment, and my favorite helper/teacher (aka mother) make the trip to faraway Alpharetta more than worthwhile.

Tonight we’re making enchiladas, most likely a request from my father who’s never met Mexican food he didn’t like. Mom, aka Nan-dawg and/or Mommy, delegates responsibilities and I am charged with the main dish while she takes over an adhoc side to go with.

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