Let's Talk About Chicks, Man

So tantalizingly close to being done, but still stuck in the mode of waiting and approvals, I find myself with a spare moment to share with you a little home cooking.

Saturday, both BoW and I had to step into the office in the morning. For me, it was just to grab something I had forgotten on my way out on Friday, so I made a morning of it, rode to The Lot, and got my ears lowered after killing some time digging through vinyl at Melrose Music.

I didn't have a lock with me, so I was debating about what I could get to eat on my way home when I had an epiphany. See, when I get on a roll with cooking a lot, the contents of my fridge and pantry become the contents of my mind. It becomes very easy to extemporize, and I generally have plenty of ingredients on hand with which to do so.

In this case, I had some eggs, some tortillas from Taco Tuesday, some salsa, and some cheese. Thus, I had chilaquiles.

I'm not going to pretend that my Ezekiel tortillas, salsa from a jar, or "Mexican" sprinkle cheese make these anywhere near authentic. I will say that making a tasty lunch for yourself from leftovers at almost no cost might. Also, this is some seriously good hangover food. Keep it in mind.

Another summer pleasure we've rediscovered is BBQ chicken. At a certain point, one must eat the fowl-of-no-flavor if only because our culture has deemed it the protein of choice, making it inexpensive, relatively healthy, and completely ubiquitous. Bourdain has asserted that it is the meat for those who don't know what they want to eat, but for us at home, it's more the meat that we have to figure out something other than tacos to eat it in.

A while ago friend, vampire, and road warrior of the I-5 variety, Count Reeshard, bestowed upon us the gift of sauce from one of his usual haunts in the Central Valley, Willow Ranch BBQ.

Sadly, the bottle remained unopened for several months over the winter as I worked and really just wasn't feeling the BBQ so much. Thankfully, that long, dark time has passed, and into some tupperware with about a quarter cup of sauce went about 12oz of chicken breast. After a long soak over the course of a day in the fridge, they went on a hot grill, basted occasionally with more sauce to take advantage of some capillary action, and finally off the grill and onto my plate with yet more sauce.

If you're not familiar with capillary action, do a little experiment the next time you marinate and grill any kind of meat (or even tofu). Make about 25-30% more marinade than usual. Set the extra aside before adding the meat. Then, when you take the meat off, set it in a bowl of the extra marinade (turn it over to coat well) and cover while it rests. Not only will you benefit from resting the meat before slicing, you'll also notice that the meat will have soaked up a good portion of the liquid during that time. Props to AB.

Anywho, this is some seriously good sauce. Thick, rich, just slightly sweet, but not without spice, it would complement just about any grilled or smoked meat. Many thanks again to the Count and safe travels to all who must traverse the San Joaquin.