Paralysis of Infinite Opportunity

Today is the first time in over a month where I have an empty agenda--the ideal lazy Sunday.  I can do whatever I want, in and out of the kitchen.  Now that I have this greatly longed for moment, I have no idea what to do.  I was caught up in the journey so much, that I don't know what to do with myself at the destination.  I didn't think that the opportunity to do anything could be so stressful.

Since it finally feels like summer in Chicago, I feel the need to cook skirt steak, and one of the best things to do with skirt steak is make a proper, authentic taco.  The problem with that, is that it isn't just Sunday, but lazy Sunday.  I don't have the energy to get a charcoal grill started, nor the desire to do any sort of clean up.  Also, I can't braise something again so soon without changing the name of the blog to said cooking technique.  I decide to roast pork necks, because after lining my baking sheet with foil, clean up won't be too bothersome.

Since I'm trying to stay out of the comfort zone, I pick up chipotles so I can make a salsa never before seen on DoS; queso fresco; and cilantro, which is probably what bacon would be if it were a plant, as it makes everything better.

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Dude Food

Tonight [Saturday] is all about UFC 100.  Only thing that can make a fight better, is some serious dude food.  I can't let the TV showcase the all of the  best knockouts of the night-- I need to lay some out on the table.  Since the best sports party food I can think of is Mexican, I'm going to do another tribute to Rick Bayless to get the job done right.

Most of the inspiration comes from whichever episode of Everyday Mexican was on TV Friday morning.  I spyed nose of the dog salsa, featuring tomatoes, habaneros, and radishes.  Habaneros are definitely knock out material.  He also made a really good looking braised pork, but this recipe is too much to remember, so I use the concept as inspiration.  A beef dish should accompany as well-- we all need our daily dose of iron.

Gucamole is going to be another necessity, but it can't be another boring guacamole.  Long ago I made an avocado salad to top skirt steak.  I'm confident that I can refine these flavors to make a great guacamole.  In case the habanero salsa isn't enough for everyone, I'm going to make a salsa verde as well.  I've been craving salsa verde since my neighbors make some of the best, so this better work out.

This isn't as masochistic of a menu as some may think.  I'm going to have a lot of inactive cooking time with the meats.  While they're braising, I can prep the salsas or even clean my home.

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Guero Cooking

I'm feeling good about being in the kitchen again, but still want to do more.  I want to get dirty, make a mess, really do some damage, and just cook all day long to make really good food.  A guest is coming over and I'd hate to disappoint.

The menu is going to be slow fried pork ribs for carnitas, papas y chorizo, escabeche de cebolla, multiple salsas, guacamole, and various tortilla products.  Just going for really good, soulful flavors.

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