I subscribe to a number of food newsletters, blogs, and facebook food-oriented feeds, and so I have a steady stream of ideas coming in. But for an idea to take hold, I have to have some sort of connection with the dish - either a craving, a curiosity in an ingredient, technique, or overall dish; or a need to to use up an existing pantry item. In today's case, however, the connection started with a need to beat the heat, and when a newsletter featuring cool salads hit my inbox, I was all ears. Eyes. As it were.
I love martinis, they are my favorite drink. They are classy and sharp flavored and full of personality. And they are just fun, in their fancy glasses with the olive garnish. So when I saw a recipe for martini chicken, I was instantly on board. The recipe is incredibly simple. I took it a step further in is convenience by sous viding a previously vacuum packed chicken breast I had in the freezer. Which is a good thing because I got extra wrapped up in work and didn't set it aside until late.
I don't know who thought to add bacon to a Chinese dish like fried rice, but they are BRILLIANT. I came across the recipe somehow, and couldn't get the concept out of my head. The only question was what to pair it with. I settled on a chicken chop suey, just because that is as un-Chinese as bacon fried rice.
Bisque. Bisque. Bisk. What the hell is a bisque? I always thought it was a super fancy soup found only in restaurants, some enigmatic but amazing dish with complex ingredients and techniques. Turns out bisque is just soup, albeit a slightly thicker soup. Technically, a french soup with a stock made from crustaceans, highly seasoned, thickened by pureeing, and finished with cream. Bisque is a magical soup. It has a warmth that transcends the simplicity of soup; and a richness that makes it special.
I love banh mi, the Vietnamese sandwiches that pair spicy pork, cool pickled vegetables, mayo, and a baguette. But, because I eat primal most of the time, I wanted to find a way to eat the banh mi without the guilt AND without the gluten. Enter the corn tortilla. If I can do Korean fusion tacos, why not Vietnamese?
Before I started the taco components, I made the sauce for chili wings, tossed it with some wings I had on hand, and put them in the oven to roast.
