Food Goes In Mouth

I don’t care much to talk about work on this blog, but all you need to know for now is I make web things. More and more these days that entails making web things in places far away from home. Some of these places lack burners or an oven. Or a refrigerator… or a microwave…

The point is I’m a bit hindered from cooking anything right now. Combined with a couple logistical problems when home that I’d rather not get into, lest this post turn into a foaming-at-the-mouth rant against the world, I’ve cooked exactly one thing since my last post.

With all that in mind this post may look like a weak workaround to the situation. But I swear, I was going to write this anyway, before this all developed. Anyway, I’m not sure what near-future updating frequency is going to look like. As for this post…

About This Burger Stuff

My previous post was an entry for Foodie Fights Battle 5. Good (and now aged) news: I won. Yay. At the same time I was gently nudged by Elle to enter the recipe in Chez Us’ Ultimate Burger Contest. They’re a cool little couple based out of San Francisco with a great blog, so do look around. Well anyway, I won. Yay!

It may have taken 24 posts but I finally made something edible. However, in searching for a fight-worthy combination of Gorgonzola and arugula this turned out to be the third thing I cooked. I almost submitted a different recipe, pictured at the top of this post, which I’ll get to shortly. But first thing’s first. I cooked a different lamb slider…

Lamb Slider, Take One

• Same Mini Kaiser Rolls
• Same Gorgonzola Mayonnaise
• Instead of Gremolata the arugula is just thrown on the burger
• The lamb meat is mixed with roughly chopped Jalapeños

I didn’t like any part of how the arugula was just slapped on. Holy crap at the difference some lemon zest and garlic can make. A couple nights later I went down a different road.

Barbecued Chicken Breast Stuffed w/ Pear, Arugula, & Gorgonzola

Ingredients

• Chicken Breast, boneless and skinless
• 1/8″ slices of fresh pear
• Gorgonzola, small crumbles
• Baby Arugula
• Lime, for juicing
• Toothpicks

Instructions

1. Take a paring or utility knife and cut a small slit in the side of the chicken breast.
2. While trying to minimize the size of the cut on the outside, work the knife inside the breast to create a hollow pouch.
3. Stuff the chicken breast pouch thingy with two slices of pear, a tablespoon of Gorgonzola, and as much arugula after the fact as it can handle.
4. Sew up the hole in the chicken breast up by using one or more toothpicks. Salt liberally.
5. Throw it on a hot charcoal barbecue and cook evenly until you get an internal temperature reading on a thermometer of 165&deg F. Every couple minutes squeeze some lime juice on it.
6. Move to a plate. Remove the toothpicks. Let rest for 10 minutes.

That’s it. The whole thing just made me shrug. It was tasty enough, but seemed a bit boring. So back to the sliders I went with some changes.

And here we are. Now that this post is done I’ve got nothing new to run with. So if you see a new post on this site within the next week, I can guarantee it will be some weak-ass reach into the way-back vault, full of the dishes and horrible pictures I amassed months before this blog started. Seriously, nobody wants to see that.