Andi's Random Bits

I’m totally backwards.  I post a cold chicken salad recipe as we’re still transitioning from Spring and a warm chicken salad recipe after it appears warmer days are here at last.   I also do things like make unseasonal cobbler in the middle of winter (using frozen fruit) but that’s another story.  

Also, I may have mentioned this theory before – that the more ingredients you list in a dish name, the fancier it sounds.  Chicken salad?  Meh.  Panko-crusted warm chicken salad?  Now I have your interest, don’t I?   What if I said Warm Panko-Crusted Chicken Salad with avacado and red-wine vinaigrette?   Salivating yet? 

I had some grilled chicken breasts I needed to use and had a hankering for greens.  But I wasn’t feelin’ the usual make green salad add cold chopped chicken – booooring.  So I made a green salad with baby greens, spinach, bellpeppers sliced into matchsticks (red and orange), cucumbers (I peeled the cucumber and scooped the seeds out and then sliced the hollow tube – I won’t tell you what J said the slices looked like but try it yourself and you tell me) and avacado (of course).  As for the chicken, I sliced the breasts fairly thin, dipped them in flour, egg then panko and pan fried til the outside was crispy.  This didn’t take long since the chicken was already cooked.  I then draped the slices artfully over the plate of greens and veggies and topped with a redwine vinaigrette (although a honey mustard dressing would be fab).  All of a sudden I turned a potentially ho-hum salad into something that could be served in a restaurant.  I almost took a picture, it looked so good.  Best thing though?  It took like only 20 minutes to make.  Suck on that, Rachel Ray you hack. 

There’s truly no large point to this post except to say panko makes everything better.  They’re the only breadcrumbs I’ll buy.  (If I need the dusty kind I make my own from leftover bits of bread I store in the freezer).  I really like panko because even oven baked stuff (often mistakeningly referred to as “over-fried,” a phrase I abhor) turns out nice and crispy.  You could totally make the chicken pieces in the oven.  Or use raw chicken breasts, slice thickly, coat in a red curry-yogurt mixture, then panko and bake and make some excellent chicken fingers.  Vegetarians could easily sub tofu or zucchini, which has that nice meaty texture.  

That’s it, I’ve got nothing else.  Oh, it’s Earth Day.  Happy Earf Day. 

(Tomorrow Today! is administrative professionals day, f/k/a secretary’s day.   Don’t forget to show your staff how much you love them!)  (My office is oberving admin day on Thursday, sorry for the mix-up!)

Do you ever find that you’ll come across something new (and, in my case, totally obscure and off the wall) and then you’ll see immediately see repeated references to that thing?  It happens to me all the time, usually about the most random shit.  For instance, Exhibit A:  while skimming Atlanta Creative Loafing yesterday I came across a reference to something called huitlacoche, also known as corn smut.  It is essentially a corn fungus which creates these mushroom like tumor growths.  Some consider it a pest, some consider it a delicacy.  TomAYto, Tomaaahto, right?  Point is, it’s an odd thing you don’t normally hear about often.  So of course, I saw a reference about it today while reading some NY Times dining review of some snobby place I will never go to.  It was an oblique reference, which made it even odder.  (A quick search of the NY Times archives reveals a highlight on huitlacoche, aka Mexican Truffle, in August 2000 – maybe it’s not as obscure as I thought.  Although I doubt even YDFM has huitlacoche).  And I would have never caught the reference unless I had seen it before in CL.  I probably would have glazed over it, thought “huh, what’s that?” and moved on.  (Ok, that’s a total lie, I’m an information junkie like you wouldn’t believe and I probably would have googled or wikied like I did the day before). 

And now, you, imaginary reader, are fully informed as to the wonder that is huitlacoche.  Feel free to use it in conversation, as in, “These Italian Black truffles are quite excellent but don’t compare to the raw earthiness and complexity that is huitlacoche.”  Then you can smugly explain to your clueless dining companion what huitlacoche is while feeling superior.  Wait, is that something White People Like?  (Apparently hating people who wear Ed Hardy is something white people like.  I guess that solves the internal debate I’ve had with myself ever since I was forced to first fill out my race on a standarized test scantron in elementary school – I am indeed white.  Whew, that’s a relief.  Imagine if I had turned out Mexican after all?  Then at least I might have known what a Mexican Truffle is.)   

Ps:  all references to huitlacoche are in bold italics b/c I copied and pasted the word from Wiki – each time I used it.  I really am that lazy.

Alternate title: How a Recipe is Like Mouth to Mouth but Can’t Give you VD – or Can it?

Oh blog, gasping for air, for life, fighting with all your might.  I have turned away, too busy to hear your death throes (and not caring, to be honest – I’m not alone in this).  I think I am simply Not Cut Out to be a Blogger – it requires time, attention and committment – (as well as sparkling wit, humor and CONTENT) – ALL things I am TERRIBLE at.  Now that Dolemite has gone to the big whorehouse in the sky I feel I have nothing to contribute – for what is left to be said after you’ve announced the death of the greatest pimp and overall badass muthafucka of all time?

Well, at a funeral you bring food, right?  Comfort food, at that – no haute cuisine, no acai berries or pomogranate infusions – no, good cheesy casseroles, jello based creations and carbs (calories eaten while mourning don’t count).   So, here is my humble chickeny salad recipe.   For times of death and life.

Ingredients:

Grilled chicken breasts (or poached, or baked – just NOT RAW)

Carrots – finely chopped (real from the ground carrots, preferably with a little dirt still clinging that you have to wash off – baby carrots will not do)

Celery – ditto (can sub other crunchy veg, like bell pepper or radishes for you haters)

Golden raisins (or dried cranberries, snipped dried apricots, or, if you’re truly inferior, purple raisins but ugh)

Green olives – pitted and chopped(olive haters – well, first, let’s just say I don’t understand you.  But capers or pickles will work – anything briny and sour)

Toasted nut of choice – roughly chopped (walnut, pecans, cashews, pine – all good choices)

Plain yogurt – any variety (non-fat, low-fat, full-fat, goat, greek, etc. – maybe not soy – I’m not real sure about soy yogurt)

a mere dollop of mayo (totally optional)

white balsamic or tarragon vinegar

lemon juice

S&P

Washed greens OR toasted bread OR croissant to serve

To create:

Chop cooked chicken (grilled really is tastiest) into bite sized cubes.   Gently mix with assorted veggies and olives and raisins (or alternatives).  Add enough yogurt to bind everything and just a mere dollop of mayo for binding powers and flavor.  Sprinkle in vinegar of choice to taste, add S&P to taste.  Serve on top of greens or in sandwich form.  Sprinkle with toasted nuts and squirt of lemon juice.

Note this salad has a combination of crunchy, salty/briny, sweet and acidic.  That is not on accident, each component contributes to making (in my opinion, anyway) a well balanced salad.  You can certainly use the alternatives listed or your own but make sure to keep the function of the component in mind.  And I didn’t provide measurements of anything – it’s all to taste.  For two people I usually use two chicken breasts, 1-2 carrots and celery stalks, handful of raisins, 5 olives, 1/3 cup nuts,  1/3 – 1/2 cup yogurt and 1 tbl. mayo.   And that usually gives us leftovers for at least one lunch.

As for my little corner of the interwebs – I’m not sure.  I’m too chicken (pun not intended – or is it?) to pull the plug.  What if I ever feel the need to spread unimportant info far and wide that anyone can access?  I also feel my original purpose – amusing myself – is no longer being met, as I no longer find this blog (or myself) amusing.  It’s become a drag – the magic is gone.  Kinda like all my previous relationships – I soon lose interest after an initial burst of enthusiasm (I married the man I managed to still have enthusiasm for every day, btw – it’s how I knew he was it).   So, while I’m in favor of assisted suicide in general, it’s not for me.  I’ll let this place limp along until maybe one day I find the willingness to make a decision either way.  In the meantime – if anyone feels like guest blogging – about ANYTHING (that won’t get me or you arrested) please let me know – mi blog es su blog.