Meal No. 3922. For last Friday's overdue get-together with Kristen and Mookie, a buzzy notion went in one ear and I couldn't shake it and ended up with an odd menu. It began with spicing and grilling a mess of pounded chicken breasts, some of which were saved for future endeavors. Along with sweet bell peppers, scallions, black beans, and corn, the chicken (once diced) was supplemented with some additional spices, a fair heaping of mixed Mexican cheeses, a bit of mayo for the creaminess, and then wrapped into giant burritos to bake in the oven. I also made an avocado dipping sauce that turned out to be a perfect accompaniment. But here's the bumbling chef's confession: I ran into a mathematical hitch. Without verifying it first, I thought I had four burrito-sized tortillas in the fridge...but there were only two! Fortunately, half of a burrito was close to the appropriate serving size. (It means I had twice the filling than was needed, which is what carried over to the next evening's meal!)
The other key feature, and major production, undertaken on a whim and a self-dare that Friday evening, was a crispy potato salad from that maven of all things spud, Poppy O'Toole. Smashed crispy potatoes (although I still have a lot of work to do on my technique), pickled shallots, and a tasty dressing all come together so that we got a whole 'nother universe of potato salad possibilities to sample. It all looked a bit meager on the plates but I think we ended up satisfied.
Meal No. 3923. When new neighbor Jon came the next evening for supper, that abundance of remaining chicken and corn filling was dressed up into phyllo turnovers. I'd not taken on this delicate dough in a while but was glad to mostly get it all to work together with well-buttered turnovers filled with that southwestern chicken and corn medley. Roasted spiced cauliflower joined in the plated fun, and more of the avocado dipping sauce just elevated the affair even more.
Adapted from "TSR Version of Chili's Southwestern Egg Rolls," posted to GeniusKitchen.com by Mystergirl [Printed 10 January 2018]; copycat of Todd Wilbur recipe from TopSecretRecipes.com (paywall/purchase required).
"Crispy Potato Salad," from Poppy O'Toole of PoppyCooks. [Posted 04 September 2024]
Phyllo Turnovers styled according to "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
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