I
ran across a recipe for blistered olives the same week my mom dined on
blistered peppers in a restaurant.
Funny
how terms can make something trendy. Blistered food means it’s cooked, maybe
sautéed, at a high heat. It gives an uneven, bubbly texture. Turns out I’ve
done this all the time. I love it. But my husband calls it when I burn things.
Okay,
so I’ve set off the smoke alarm a few times. It’s very sensitive.
And
I get that he’s not a fan of blistered French toast.
But
these olives and peppers thing, I can deal with. I’ve also found references to
blistered green beans, cherry tomatoes and many more things we can grow in
Southeast Texas gardens.
Get
in on this “hot” trend, but safety first.
From
the files:
Back
in the late ‘80s I guess, I saved a list of canned food ideas. These days I
rely more on fresh foods, but the mixing concepts below are still solid. Now I
can’t imagine stuffing cherry tomatoes with sardines. Was that a thing then?
These ideas sound good in a pinch.
*
Stir drained, canned shrimp or crabmeat and sliced canned mushrooms into softly
scrambled eggs.
*
Heat canned refried beans with drained chopped chilies, spread on warm
tortillas. Top with poached egg and salsa.
*
Add drained whole kernel corn,
sliced ripe olives and peas to a favorite cole slaw.
*
Saute drained clams, sliced
mushrooms, peas and minced garlic in olive oil. Serve over hot cooked linguine.
SPAM
lover
I
met writer whose profile notes she’s a SPAM fan. That’s a first. This food is
an American icon that has been a comfort for many and a punch line for many
others.
Everyone’s
a fan in hurricane season. The shelf life of this canned meat stretches on and
on.
My
favorite means of consumption is to heat perfect cubes with baked beans and
pineapple chunks.
Granted,
I haven’t given this a try in, perhaps a decade. But was glad to share the idea
with the foodie I met.
Darragh
Doiron loves to blister, sauté, broil, bake and grill, but hasn’t mastered
frying. To reach this area foodie, send a note to darraghcastillo@icloud.com
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