Most of the time, I try to avoid frying anything other than an egg. I hate how the oil splatters all over. And I almost always burn myself trying to drop dough into the pan. And all that for food that probably isn't all that good for you. Why bother?
But in Week 14, I had the best idea ever for Dallas @ Philadelphia - Philly Rellenos! Brilliant! For a split second, I considered just stuffing the poblanos and baking them in the oven, but then I read a recipe for Chilies Rellenos Autenticos on All Recipes. It looked easy enough, and the word "autenticos" got me hooked. What the heck? I'll give it a shot.
Honestly, it was easy. Still kind of messy, but easy. I used filet mignon and provolone cheese, plus a little Merkt's cheese spread for the filling.
I know what you're thinking. Why would you smother an expensive cut like filet with cheese? I guess I was hoping the filet would save it if the whole thing turned out disgusting.
It was silly of me to worry. This is maybe the best meal of the season.
Of course, the beer helps.
Hold that thought. I should say, "Beer helps most of the time." Nothing could save the dish I made for Week 15 - Salmon Tartare on Navajo Fry Bread.
In my defense, Seattle @ Arizona is a tough food match-up. I thought about making salmon chimichangas, but that sounded gross. And I briefly considered fish tacos, but I guess I was kind of over Tex Mex. Plus I've always wanted to try fry bread. I've never eaten it or made it, but a few years ago my sister-in-law Barb cooked a Christmas dinner that included a dish to represent her parents and mine. For my dad, she made some sort of Choctaw bread. I can't remember what it was called, but I guess that idea has always been in the back of my mind.
I should have known better. Barb is a way better cook than I am.
I followed the easiest fry bread recipe I could find. Not that any are particular difficult, but like I said, frying intimidates me. Worse, this is basically baking, right? So that means getting all the measurements just right, not forgetting ingredients, not "overworking" the dough or whatever.
Fuck it. It was a nightmare. The dough stuck to my hands. I couldn't get in the hot oil without burning myself. And then this happened...
Like Big Bird said, "One of these things is not like the other..."
Worse, the fry bread was AWFUL. It basically had no flavor. My best guess is that I pulled at the dough too much (is that vaguely dirty?), making it chewy rather than...well, rather than whatever it is supposed to be.
Oh my god. What if how I made it is how it is supposed to taste? That's a really sad thought.
Fortunately, the salmon tartare from Bon Appetit was awesome.
Unfortunately, I couldn't really enjoy it. Partly because it was on the fry bread, but mostly because I was convinced we would die of food poisoning.
Here's to better luck in Week 16.
VA
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