Lunch and Other Crap

I started this blog as a kind of a document of what chef's eat; as a refutation of the rumor that we don't cook at home, or if we do, we do so in the microwave. Admittedly, I don't record every meal I have. I often eat out. Sometimes the food I cook doesn't photograph well. Occasionally I am too hungry to wait for a picture. I don't feel the need to show you every ham sandwich or BLT I eat (many). I can't imagine you care about my countless late-night bowls of cereal.

Still, looking back over the majority of my posts, I feel that I might be misleading you somewhat. Intentionally or not, I often share my more fancy dinners with you, and the overall effect is slightly more highbrow than the reality.

In the interest of balanced reporting, I'll list of some of the crap that I (and the chef's I know) have eaten in the past few months: po' boy fish sandwiches, goat curries courtesy of my Indian and Bangladeshi dishhands, dozens of pizzas from the pub down the road, kilos of bacon, a chicken burger so rich it nearly killed the lot of us, grilled cheese sandwiches, at least a half million cherry danishes from the local bakery, hot wings, scrambled eggs with far too much butter, peanut butter and raspberry jam sandwiches, pasta with butter and cheese, and I could go on.

Here's one more to add to the list:



Grilled Chorizo and Spicy Onion on a Sourdough Roll

There's nothing remarkable about this lunch other than the fact that it tastes remarkably good.

1 chorizo, split in two
1 sourdough roll, cut open
dijon mustard
ketchup
mayonayse
spicy onions (below)

Grill the sausage on the bbq, heating the bun slightly at the same time. Brush the inside of the bun with mustard, toss in the chorizo, and top with the rest. I did tell you this was low-brow, right?

Spicy Onion

1 small spanish onion, thinly sliced
1 small jalapeño, thinly sliced
2 tbsp red wine vinegar

In a small pan on medium heat, using a little olive oil, gently cook the onion and chili with a pinch of salt until they are soft and just begin to color. Add the vinegar and cook until the liquid is gone. Remove from pan.