Wednesday, July 27, 2011

Simple and brilliant remedies

I am not overly fond of Bloody Marys. I'm a savory foods person- I'll take a second helping of braised beef over a slice of pie for dessert- but when it comes to my libations, I personally do not feel inclined to sip a tall glass of spiked cold Campbell's Tomato Soup. That being said, they're popular amongst some of my friends, so I whipped up a batch once using Spicy V8 juice. And then found myself with a large amount of Spicy V8 juice leftover, with no intention of using it myself- recall the cold tomato soup aversion. What to do, what to do?

The remedy was simple. The remedy was brilliant. The remedy was... chicken tacos.

How, oh how, have I never told you about my chicken tacos? I just had to go back through my entire blog to verify my neglectfulness. This is one of my go-tos, my staples, my crowd-pleasers. Not to mention one of my very, very, very favorite things to cook and eat.

Traditionally in Mexico, chicken tacos are made so very delicious by use of a twice-cooked method. Sear and braise in a sauce; remove chicken, shred, and return to sauce to cook a while longer and really absorb all of the deliciousness.
So let's imagine you've seared your chicken breasts, sauteed some onions and garlic. You're ready to get your braise on. This would be the time you would add water or chicken broth to deglaze the pan. Instead, add a good two cups of Spicy V8 and enough water to cover. You'll still want to add some more seasonings- cumin, chili powder, and the juice of half a lime- but let me tell you, the flavor is fantastic. Rich, tomatoey, fresh. And a bonus: I always make lime-cilantro rice for tacos or any other Latin meal, but on a whim I made the rice with half V8, half water. LIFECHANGING. I now know how to make rice like what is served at Mexican restaurants. Will I ever feel normal again?
So you see: black beans, rice, lots of lime wedges, fresh salsa, sour cream, cheese, lettuce, anything you want on your tacos. I use jack cheese, because I like it best, and LOTS of limes, because I'm a citrus fanatic. And I'm not crazy about corn tortillas so I used flour, but feel free to use whichever you prefer.

Bonus of this meal: For next-day consumption you can toss everything into a saute pan with a little more V8 to heat, then serve mixed-up in a bowl with tortillas on the side. Sure beats microwaving everything separately.
So buy some Spicy V8 juice. Make some tacos, make some rice. Probably be damn good in chili, too. And if you have any left over, invite some friends over for some Bloody Marys. I doubt they will protest.


Saturday, July 23, 2011

Eat well, be well

It's a satisfying thing to make a living off of something you're passionate about. Nothing compares to the rush of selling a painting, the knowledge that someone assigns value to something I made. I'm sure my roommate feels a similar rush when she receives her cut from the shows she plays with her band, Smooth Creepin'. (Shameless plug. If you're in the Columbia area, check 'em out.) But not everyone pays top dollar for creativity. And then comes the not-so-romantic part about being a starvingartist- the starving part.

So we've gotten creative with our food. Of course there are the days when dinner is a half sleeve of Ritz crackers with peanut butter, but I simply can't abide by it on the regular. In France, it is common for a cheap meal at a truck stop to be served with house-made pate. Maybe I'm a snob, but I don't understand why food quality isn't just as high as a priority as, say, paying the electricity bill. Both are essential to support a modern lifestyle. And personally, I'd go without air conditioner in a South Carolina July before eating Ramen every night for a month.

So I present to you: Jalapeno Sloppy Joes. Inexpensive, delicious, and delightfully nostalgic.
There were your basic components: ground beef, tomato paste, ketchup, mustard, onion, garlic, worcestershire. But the kicker (in more ways than one- these pack a punch) was sauteing a diced hot pepper (not sure what kind? got it at the farmer's market) and lining a buttered, toasted whole-wheat bun with pickled jalapenos. Soooo good. And less than thirty minutes to prepare from start to finish.
So you're at home, hanging out with your neighbor and her adorable chihuahua Lilly. You've recently considering selling plasma at the blood clinic, but remember that you're dreadfully afraid of needles. You're thinking about the meals you loved when your mom made them. You've got six pounds of hamburger meat in the freezer. Naturally, you should make Sloppy Joes. (At least that's how these came about in my humble kitchen.)

Homemade Joes will put Manwich to shame, and if your spicy tastebuds have matured since loving them as a kid, you really can't go wrong with the jalapenos.