Shaddup & eat fer chrissakes

Posted February 17, 2005 @ 8:47pm | by S. Cutshall

I've taken to calling myself, Mr. Tubby... much to my wifes horror.  I guess she didn't ever figure she'd be married to someone that openly & willingly called themselves that.  C'est La Vie

Part of my problem is that I really dig food... I mean really dig food.  There is nothing like hunkering down into something great... let me define great.

Great, to me is-very fresh ingredients, prepped & cooked well (not well done mind you but "well" as in, "with a high degree of skill"), seasoned thoughtfully & accurately, presented beautifully and married to appropriate but unique side dishes as well as libations.

Sure, I'm also abundant in girth because I am large-boned & husky.  Ok, ok... so that's what my mom used to say when I was 10 and out with her shopping for school clothes.  Truth be told, I've become Mr. Tubby because I am too sedentary, eat too often, too much at most meals and don't get off my ass enough.  However, I've been aiming to change all that.

If I hadn't become a professional jazz musician in my former, pre-daddy, life I would have certainly either gone to Europe to apprentice with one of a very few 2-3 star Michelin rated chefs... that, or enrolled at C.I.A.  No, not that one... the Culinary Institute of America in Hyde Park, NY. 
But music won out.

Anyway, from time to time I'll post an original recipe of my own creation that anyone odd enough to find this blog may (or may not) want to give a try.  In advance I promise this... if you follow them to a T you won't be let down, unless you're tasteless or have extremely unsophisticated tastebuds.  If you do try one or two of them, make them my way only once and then experiment and push it into becoming your "own".  That's the whole point after all... Evolution.

Garbanzo

Garbanzo's in Balsamic Marinade:

1 can Garbanzo beans, drained

1 small red onion, cut into very thin half rings

2 teaspoons ground cumin

8 turns of pepper mill-fresh black pepper

3 pinches of kosher salt

6 sprigs fresh thyme-leaves stripped off twigs, twigs discarded

1/4 cup good extra-virgin olive oil

1 cup good balsamic vinegar
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Into a non-metallic (non-reactive) bowl add drained Garbanzo's, red onion, cumin, pepper, salt & olive oil.  Mix together gently but thoroughly (use a wooden or rubber spoon... not metal).  Add balsamic vinegar & thyme, mix lightly.

Set aside at room temperature for minimum 1 hour.
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For service... stir prior to serving with wooden spoon.  To serve-use a slotted non-reactive spoon, allowing for some of the marinade to accompany the garbanzo's-but avoiding large pools of marinade on each plate. 
Best served on smallish plates-by itself... I truly recommend this as a light lunch, eaten outdoors, or at a picnic... or as a year round appetizer for nearly any meal or occasion.  The marinade does run so I would not place it onto a dish with some other food lighter or more delicate in flavor... the marinade will simply 'over-take' whatever it mixes with...

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Best served with thinly sliced (on the bias) pieces of rustic bread... garbanzo's can be spooned directly onto the bread slices and eaten by hand but do give each diner a fork as well as they will want to get all of it into their mouths (I promise).  Even better, lightly grill the bread before plating the recipe.  In general I recommend bread because it's perfect for sopping up all of the remaining marinade.  Your guests will thank you for it!
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Recommended beverage: something very light & crisp to offset the dark, sweet, acidity of the balsamic vinegar.  I would suggest a pinot grigio from Italy or the Pacific Northwest.

Enjoy.

 
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