Mesquite Fired Chicken Fajitas and the Decline of the Western Kitchen
I’ve been watching a show lately, called, Cooked, and it’s fascinating. Any food blogger worth their apron, I’d wager, would probably be intrigued by it also, because I know I was, and I don’t even have an apron. I must say, the docu-series has inspired me, as if I need any further inspiration, to, and for a lack of better words – cook. But it has. One of the things they said on the show, the thing that stirred the soup of my soul, if you will, was that the average American house hold is trending away from cooking. And it’s been heading that way for a long time.
Since the 60’s, they said, we’ve been cooking at home less and less. Preparing food in the kitchen has declined almost 50%. And the United States, they said, cooks less than any other country in the world.
That’s right. And the reason is time, or lack of it. We’re in too big of a hurry these days, to cook a proper meal in our own kitchen. In point of fact, we’d gladly pay some one else to do the cooking for us. And in the process of this, we’ve lost something rather precious, and inalienable along the way. We’ve lost the fellowship of the cook. We’ve diluted the human food experience to a few beeps and boops on the microwave, or the speed dial on our cellular phones. In our haste, we’re bypassing the good stuff, the therapeutic sounds, say, of a knife chopping through vegetables in a quiet room. Or the aroma of bread baking on a wintry afternoon. Or the satisfying taste of a homemade soup wrought from the nourishing bounty of our own gardens. Not to mention a disbanding of the most important thing maybe, and that is the warm camaraderie of family or friends gathered in fellowship, in the kitchen, whilst we dutifully ply our craft. We’re missing out on all of these pleasantries when we’re too harried to cook. And because of that, we are cooked.
Well that did it. I needed to cook then. No ordering out for a pizza tonight. No forays through the freezer for a frozen dinner. I got to do this right. Take the scenic path. And I figured my best shot at it, being that I’m a man and all, would be out at the BBQ grill of course. Thus, and emboldened with new vigor, I got right after it out at the old kettle grill. First cooking up some boneless chicken breasts, smoked with mesquite wood, and gently dusted in Miners Mix Wholly Chipotle Rub. This rub is excellent, but I should tell you, off-hand and by-the-way, it does have a little kick to it, so be mindful not to dump it on with a great abandon, lest you enjoy a runny nose dribbling onto your supper plate. Anyways, the chicken was seared a little on both sides, as is often the case with grilling chicken, and tucked indirect, opposite the hot coals for the remainder of the cook. The meal was coming together nicely. Then I brought out my chopped vegetables. I tell you, the modular cast iron grate from the good people at Craycort sure made the difference in this cook-out. What a pleasure it is to grill with this sort of equipage. Everything just seems to fall right into place. And they operate with a certain sort of ease that which I find very comforting to the soul. We put the pan insert into service tonight, as you can spy, and sauteed up the lovely and timeless duo of green peppers and onions. The aromas of which garnished the air of this chill evening, whilst the tweety birds quietly puttered in the alders at the pond’s edge. We love to cook, it’s true. But what we really love is to cook outside.
Next we needed some corn and black beans, of which came to edible maturity in short order, thanks again to the cast iron pan insert. They sizzled accordingly there, adding more aromas to the outdoor kitchen. I cannot deny, there is a certain love affair going on with this cast iron grate. It’s a relationship. And if you’re good to it, it’ll be good to you. Cast iron is like that. It requires a modicum of attention, with a gentle oiling before and after each use. As if it needs to be reminded you care, I guess. But then again, who isn’t like that.Who doesn’t like to be told they are loved from time to time. Cooking at last brings people together like that, so that we can tell them, if only through making them a simple meal, that we love them. Like our friend Mr. Dodd likes to say, “What you cook isn’t nearly as important as who you cook it with.” Amen Mr. Dodd. Amen.
Speaking of Mr Dodd, just above is a link to his site of you’re into reading about tasty BBQ, of which you must be or you wouldn’t be reading this!
An Act of Small Rebellion
Well, after the chicken is done, and the peppers and onions are done, and after the beans and corn are warmed through, seasoned with some Miners Mix Steak and Veggie Seasoning, and after you’ve boiled up a pot of rice, bring the food henceforth inside, and let the savory aromas at once curl into the air. And watch now how the respective noses of family members pan your way. There is energy in the air. Note also the abiding communion which begins, or has begun, ever since you first lit the flames to cook. This one simple act of taking time out of your busy day, to slow down and deliberately cook supper, even when you don’t feel like it, is at once an act of small rebellion in a world gone mad with haste. And it is beautiful.
Chop up the protein into sizes of appropriate diameter for your body’s largest orifice, and thus assemble at your leisure, this lovely mesquite smoked chicken fajita bowl over a steaming bed of rice. Man, can you taste it! Don’t forget the freshly shredded mozzarella cheese and a dollop of sour cream. Let the flavors mingle together, and get happy there. The fajita flavors are designed to marry on your plate. This is what they do. They are many times better together than apart. A fusion of individual tastes. Of texture and spice. And when you think about it, in a round about way, so are we. And that’s why cooking healthy meals at home is so important you see. Because it brings us together in fellowship and good food. And say what you will, but precious few other things in this world are quite as lovely as that. And not nearly so tasty. Amen.
*Here is the show, Cooked, that we were talking about earlier. Good stuff!