Photo: The Kitchn

Food News, Things We Crave, Green Your Eats, and Tips, Tools, and Techniques. Check out this week’s picks.
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Photo: Andy Castro

Call me provincial, but I had never heard of a Monte Cristo sandwich before the Disneyland leg of our California vacation (although I had to wiki it when I got back for the fully story). And now that I’ve tried the deep fried, hammy, cheesy miracle of cooking, I don’t know that I’ll ever order it again. That doesn’t mean it wasn’t amazing. It was. The “New Orleans” cafe served up the perfect combo of sweet and savory. And the ChowPapa and I devoured it while our ChowBaby napped in his stroller.

Yes, this dish is an artery clogger for sure. But Stacie and I stand by our “all things in moderation” motto. So even something as unhealthy as this, because it is also so ridiculously delish, deserves an audience with the ChowBaby at some point before he turns 41 years old. Here’s the recipe I plan on using… once I’ve fully digested the sandwich I ate 10 days ago.
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Photo: ex.libris

Our plans for our California vacation included a few days at a small ranch town. A really small one. As our old and dear friends described it: “the kind of small where it isn’t unusual to see a guy in his underwear walking down the road with a pistol tucked in his waistband.”

Really. There was no internet. No cell phone service. Just a chance to totally unplug in a way that’s rare these days. And, since you know that Stacie and I are always on the lookout for teachable food moments, this travel destination offered a big one! A chance to plug my ChowBaby into the reality of where his food comes from.

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As promised in yesterday’s post, here’s another component of my fam’s recent Jerk Chicken dinner.

I think of adding vinegar to kale as giving this dark leafy green a southern inflection. But it’s also an Italian kind of thing to do. However you want to think about it, finishing with vinegar gives this hearty veg a delectable brightness that keeps you wanting more. And the dash of nutmeg brings out a savory flavor that’s the  perfect pair for jerk seasoning (though, I add nutmeg even when we’re eating these greens with other mains).
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One of my go to meals forever was jerk chicken with fried sweet plantains and a side of kale. I stopped making it once Isaac started eating meat since I thought that it was too spicy, even for my adventurous eater. Once out of the habit, I never got back into it… until last week.

I recently noticed my favorite jerk seasoning (Walkerswood Jamaican Jerk Seasoning) in the market and decided that it was time to bring the old standby back. This time, I wanted to add something that would tame the spice, so I added a mango salsa to the mix (which also boosts dinner’s nutritional punch!). I picked up kale and plantains—the market didn’t have any sweet, so I got a few green ones to make tostones—and excitedly headed home. This was going to be a (much needed!) comfort meal for me and the ChowPapa and an exciting, new, (spicy!) experience for the ChowBaby.
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Food News, Things We Crave, Green Your Eats, and Tips, Tools, and Techniques. Check out this week’s picks. And also Coohunting’s story on ChowMama. Yay–we love you, too!
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