stealth foodie blog strikes again: mardi gras edition
Welp, all that crowing about the Zoom co-writing structure-and-motivation for the day, and what happens? I utterly fail this week to 1. get to bed on time, 2. get up on time, 3. make the morning co-writing session. Alas! Counterpoint: A. "This week" refers to two whole days, let's not panic here; B. I've still gotten a metric ton of stuff done, because after the afternoon co-writing session ends there's still a lot of afternoon and evening left. So it's all cool.
But that is not what I came to blog about. I came to blog about winning at dinner. Yes, again. I get very excited about this sort of thing. This is nominally a blog about actually writing, but it is also a stealth foodie blog. (You're welcome.)
A friend of mine tweeted approvingly about this recipe here, Caramelized Shallot Pasta, and I got all interested. I mean, I like anchovies. I like pasta. I like absolutely everything about what I see here. Let's try it.
What follows are step-by-step instructions to wind up with precisely, or more or less, what I wound up with for dinner on Lundi Gras (and lots of leftovers for Mardi Gras).
One. About three business days before you want to do this, maybe five days if catastrophic winter storms are forecast for the weekend, order you a 3-pack of crawfish bread. Yes, it's expensive, but if you can budget for it once a year, I say go for it. Mardi Gras is a great time of year for this, but so is your birthday, or in fact any of your 364 unbirthdays. (Obviously you should only do this if crawfish, cheese, and bread of the gluten variety are things you eat. And if you like spicy things. This is a spicy thing.)
Two. About two and a half hours before you want to eat, start you thawing a loaf of the crawfish bread, if crawfish bread you are doing. I only allowed two hours, and it wasn't quite enough. Also, start defrosting a pound of boneless chicken breasts.
Three. Go get that pasta recipe and follow Steps 1 through 3, ending with the bit where you squirrel away half of the resulting paste for future enjoyment. I did not use a dutch oven, but rather my largest cast-iron pan. That turned out to be pretty much ideal.
Around now is a good time to preheat the oven to 350 F.
Four. This is where the multitasking starts. I got the pasta started in the usual stainless steel pot on the front burner on the left. I returned the cast-iron pan to the front burner on the right, removed the anchovy-shallot-tomato paste to a plate (to which I added another big teaspoon of hot pepper flakes because YOLO), and started the now empty-ish pan going over medium-high. Into the goodness remaining from the pan's previous activities I tossed two diced tomatoes as a sort of deglazing agent and also the chicken breasts. Salt and pepper on the chicken breasts to your taste; if you're me, that's a few twists on a salt grinder and about a tablespoon of black peppercorns rough-ground in a mortar and pestle. Pan fry the chicken until it is almost but not quite done through, slicing it up into strips whenever convenient.
Somewhere around here is when you shove the crawfish bread into the oven.
Five. Pick up again with Step 4 of the pasta recipe: Add the cup of pasta water, the very al dente pasta, and the anchovy-shallot-tomato paste to chicken and tomatoes in the pan, and let 'em thicken and coat just like the directions say. The chicken will finish cooking during this stage; so will the pasta. Follow through with Step 5 and the garlic-parsley mixture. By the time all this is done, the crawfish bread should also be fully heated, though you may still have to wait for it to cool a few minutes so you're not slicing into lava.
Plate it all up, optionally serving with a bottle of Abita's Mardi Gras Bock or other favorite carbonated beverage. Either resist the urge to have seconds or resign yourself to groaning and gently rolling uselessly around the house for the rest of the night.
And that is the process that led to this picture I tweeted. You're welcome!