It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70’s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
I really like watching America’s Test Kitchen, and follow them on Facebook. So, when they announced a Kitchen Challenge to make Chicken à la King, I just had to take up the challenge. What makes my Chicken a la King different? Well, it’s barbecue season, and my Weber was sitting outside, crying that it couldn’t join in the fun. I thought to myself, why not? Pimentos are nothing more than very mild chili peppers. I had some lovely yellow, orange and red sweet peppers, and I had some mushrooms and shallots. I also had a chicken breast. All those could go on the grill, couldn’t they? Sure, they could get a lot of flavor to add to a dish that I already really like.
The America’s Test Kitchen challenge is to cook like it’s 1917. Charcoal was developed from waste wood scrap in the Ford Motor Company in 1920, and renamed Kingsford thereafter. Kingsford was a relative of Henry Ford. The Weber grill was not invented until the 1960s but I’m sure that people were barbecuing in some sort of fashion in 1917 – how else would Henry Ford have been able to sell charcoal? I think I’m okay with the time-line, don’t you?
Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.
I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.