Because even yesterday’s 3/4 pound of barbecue pulled pork wasn’t quite enough.
I think I’ll just buy him one of those suitcases on wheels. I’ll shovel food into it each morning and he can roll it in to school. Or maybe one of those electric coolers on wheels…
So last night — after the usual massive afternoon snack — I was playing around with some sweet-and-peppery crusts for steak. The eventual recipe hopefully will be a spicy sorghum glaze for flank steak.
But last night’s version was crushed peppercorns, maple sugar and kosher salt on bison steaks. It was perfect for Parker, as it needed to sear for just a couple minutes per side to develop a perfect crust.
And that kept the insides perfectly raw, just the way he likes it.
Parker ate a massive portion of that for dinner last night. And I made sure to cook extra for today’s lunch. A pound extra, in fact. Because I went a little heavy on the peppercorns, I added some sour cream for him to cool it down with.
I also added some pineapple and… a strawberries-and-cream brownie. Parker got his progress report this week and it was excellent. All 90s and above. So on the way to karate last night we stopped at his favorite bakery to pick up a treat to celebrate.
By the way, here’s the caramelized sweet-and-sour chicken recipe I promised a while back. Really delicious.
SWEET-AND-TANGY CARAMELIZED CHICKEN THIGHS
Start to finish: 30 minutes
1/2 cup sugar
1/4 cup water
1/4 cup fish sauce
2 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
Juice of 1/2 lime
1 tablespoon canola or vegetable oil
3 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch strips
Scallions, thinly sliced, to garnish
Fresh cilantro, chopped, to garnish
In a large saucepan over medium heat, combine the sugar and water. Bring to a simmer and cook without stirring for about 10 minutes, or until the sugar has browned and thickened to caramel. Stir in the fish sauce, being careful of sputtering, then the soy sauce, ginger and lime juice. Return to a simmer.
Meanwhile, in a large saute pan over medium, heat the oil. Add the chicken and cook, stirring often, for 20 minutes, or until cooked through. When the chicken has cooked, use a slotted spoon or tongs to transfer the chicken (but none of the liquid in the pan) into the caramel sauce. Toss to coat the chicken with the sauce, then transfer it to a serving platter. Top with scallions and cilantro.
Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 150 mg cholesterol; 14 g carbohydrate; 0 g fiber; 13 g sugar; 42 g protein; 1260 mg sodium.
(Recipe adapted from the November 2013 issue of BBC GoodFood magazine)