Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

So much for my sushi cravings this morning.....every teddy bear likes a flour burrito, filled with leftovers! This plain-looking 'roll-up' is packed with two dozen 'secret' ingredients, with it's 'flavor profile' directed by hot yellow Indian curry and jalapeno peppers, whole-leaf cilantro, scallions, spicy purple fingerlings, black-eyed peas in diablo sauce, sweet corn marinated in sourwood honey and tabasco puree, chopped pan-friend chicken with thyme, rosemary, orange sea salt and red curry, diced home-made pickled orange beets, curried lady peas and spicy okra chutney......rolled tightly in a bland-appearing camouflage of a Mexican flour tortilla, browned a bit in a hot pan 'painted' with walnut and truffle oils......Now....to make a sherbet from the leftover honeydew melon....hmm....... and another....without the beets, scallions, black-eyed peas or okra....for a visiting friend with far blander palate pleasing particulars than me......and.....

Re=watching the latest round of MASTERCHEF, GENERATIONS (season 14, episode 14).....I TOOK THE JUDGES SUGGESTIONS TO HEART......AND,  YESTERDAY, ...CRANKED OUT THIS HOT, SPICY CONCOCTION FOR A VERY LATE AFTERNOON LUNCHEON.....IT HAS CHICKEN TIKKA MASALA, SCOTCH BONNET PEPPERS, MAYTAG BLUE CHEESE, SLICED SMALL POTATOES, A BIT OF EVERY HOT CONDIMENT FROM MY FRIDGE AND CUPBOARD, CHOPPED 'GREENS' FROM MY BACK YARD, THAI COCONUT CURRY, FIG JAM, CILANTRO, PARSLEY AND BASIL.....ROLLED IN A HOT PARATHA, COOKED IN AN IRON SKILLET WITH SOME CRUSHED GARLIC, & TOASTED SESAME & AVOCADO OILS....THEN SLICED AND SERVED IN A WOODEN BOWL...TO BE CONSUMED, SKILLFULY, BY ONE THAT IS ADROIT WITH UTILIZING LARGE BAMBOO CHOPSTICKS.....I'D WAGER THAT GORDON, AARON, JOE AND 'HOT PALATE' SEAN WOULD BE REACHING FOR GLASSES OF WATER AFTER WOLFING DOWN EVERY MORSEL OF MY 'DISH'!

  THE STILL-BLOODY, FUNCTIONALLY-EXONERATED  LIVERS ARE, FIRST, DUSTED WITH YELLOW CORN FLOUR AND STONE-GROUND CORN MEAL, MIXED WITH DISSICATED GARLIC POWDER, SEA SALT, COARSE-GROUND BLACK AND ORANGE PEPPERCORNS, DRIED ONIONS, GRITS, ROSEMARY, CHERVIL AND CILANTRO....ALL DRIED.....THEN FRIED IN HOT AVOCADO OIL UNTIL CRISPY..OUTSIDE... & MEDIUM-RARE..INSIDE.....LASTLY, GARNISHED WITH THINLY SLICED CHERRY TOMATOES....... VARIATION #2:  COOKED TO 'MEDIUM' AND SERVED WITH KETCHUP FOR THAT 'BLOODY SACRIFICE' LOOK.....      

                                                    

French-Italian restaurant Elise debuts Aug. 19 at the Woodruff Arts Center,  and will feature such delectations as:   i.e. three pieces of rusk ( crunchy, twice baked cake) with some bits of this and that, applied with tweezers and fingers....in the prevailing style of minimalist platters......  served with a triple-marked up table wine........   no thanks, "Elise"...this is not " Für"   me.... and...I can have this plate of tasty goodies...at home......on far more beautiful Art Nouveau porcelain..     

  removed from the cast iron skillet, when an internal temperature of 160F is attained, then served without either a white wine cream sauce or a dijon cream sauce......however, the second breast half was plated with   sautéed onion, garlic and the fond from having deglazed  the skillet  with white wine and having  added some chicken stock and heavy cream