May 11, 2017 – I love shopping for groceries. My wife hates it. There are 180 degrees of separation between our grocery shopping philosophies.
I like to peruse cooking magazines and cook books looking for ideas. I seldom if ever follow a recipe exactly as it is written. I use them for inspiration. When I decide what I want to cook I go visit the grocer for the ingredients.
My wife, on the other hand, looks for whatever is on sale. That’s what she buys.
I suspect the grocer loves to see me coming. He knows I don’t pay much attention to price. That is good for his emolument. My wife’s visits not so much.
Last week she challenged me. “We have a refrigerator and pantry full of food. Find ways to use what we have.”
Hmmmm. Nobody ever put it to me that way. Well, ok then. Let’s see what we can do.
I did an inventory. Wow! She was right. We have a ton of food. This should be easy. It should be fun.
Chicken thighs. Love’em.
Several ears of corn. Love those, too.
Roasted chicken and charred corn. I could envision a hearty salad. Sounded good to me.
The chicken doesn’t have to be roasted. It does have to be cooked. I decided to roast it. You can cook it anyway you want. You can even use leftover chicken. That would work.
Charring the corn is important. The char gives it a deeper flavor. How you char it doesn’t matter. On the grill. In a cast iron skillet. In the oven.
The roasted red peppers are important as another layer of flavor. You can roast them yourself by putting them in the oven until they are charred all over. Let them rest in a closed paper bag for ten or 15 minutes. The blackened skin will slide right off. Or you can do as I did. Open a jar of store-bought roasted red peppers. As I get older shortcuts become more appealing.
There’s nothing sacred about the other vegetables. Use whatever you have on hand. That’s exactly what I did. And it turned out great.
Roasted Chicken & Charred Corn Salad
4 cups cooked chicken, chopped
2 ears charred corn, kernels cut from the cob
1/2 cup mayonnaise (or more to taste)
1/2 cup chopped onion
1 roasted red pepper, chopped
2 green onions, chopped
1 carrot, chopped
Salt & pepper to taste
2 boiled eggs
Combine all the ingredients and mix well. Adjust the mayonnaise if necessary. It should be enough to bind the salad’s ingredients without becoming soupy.
Taste for seasoning and adjust if necessary.
Slice the eggs into quarters and use them for garnish.