Wednesday, July 8, 2009

Wicked Chili for This Time of Year

Pete wildcatted a pretty simple Thai-ish dish for lunch: chicken, asparagus, and artichoke hearts in a red sauce with green chilies served over penne pasta. The only thing worth noting was the heat emanating from the chicken; Pete marinated it in Sambal Oelek, crushed red pepper, and paprika--it was so spicy Pete had to put on Burt's Bee's afterwards to soothe the burn. Pete knows that asparagus and artichokes are not in season but he did have a salad that was made with greenmarket produce: red-leaf lettuce (with the holiday season almost here, keep in mind that Pete needs a salad spinner to keep at work; he's tired of eating dirt), porno-sized cucumbers, Jersey tomatoes, and broccoli, plus peaches and blueberries to snack on throughout the day. Pete hopes that buys him some locavore credits, which are like carbon credits, only tastier. In continuing with the themes of spicy and local, Pete walked around the corner to the three-day-old, street-curb ice-cream stand at Jacque Torres Chocolate on Hudson and King to try out the Wicked, which is chocolate ice cream laced with smoked chipotle and sweet ancho peppers. The ice cream is smooth and creamy and flavorful--obviously the chocolate is good but it's the spiciness of the peppers that wake up your tongue and tickle your throat that have earned Wicked a trip to the second round of So You Think You Can Ice Cream? Where it is joined by Salted Pretzel Caramel from General Greene and the Peanut Butter Banana from Blue Marble.

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