Folks always do that binge-shopping run before hurricanes and blizzards — and now with this pandemic — and at a certain point it's reasonable for each of us to look into our mostly depleted pantries and peer at the weird stuff still untouched and ask, "What were we thinking when we bought THAT?!"
Truth told, there are probably items in your pantry during this coronavirus shelter-in-place edict that you bought during the emergency grocery trip as Hurricane Sandy roared toward us (and that will still be here long after we've returned to Normal, whatever that might be).
Such things inspired our PANTRY BLUES contest.
We asked readers to send in photographs of the ludicrous combinations of boxed and canned food items still taking up shelf space in their pantries. In return, The Day promised to select some choice winners and pair each entry up with a local celebrity chef who generously agreed to create a recipe for that submission.
Today, we announce our first winner, Beverly Baker of Griswold. We'll announce two more winners on April 29 and then our final two on May 6. Here's Beverly's pantry and the list of treasures therein.
Our celebrity chef is Jon Logan, a sous chef at Rio Salado Mexican Restaurant in Mystic, which is temporarily closed due to the coronavirus.
Chef Logan started working in kitchens and restaurants when he was 12 years of age and hasn't stopped since, spending the better part of 20 years on the line in multiple cities. He cut his teeth working in the some of the best kitchens of Nashville, Tenn.; Portland, Ore.; and southeastern Connecticut before arriving at Rio Salado.
The Pantry
• chunk pineapple
• black beans
• Manwich Bold
• whole wheat penne
• Campbell's Roasted Red Pepper cooking soup
Contest caveat: Chefs were instructed that if they want to work solely with the ingredients of their entry, that's great. But they can also assume the recipes can be nuanced by "staples" ingredients typically found in every home: butter, oil, seasonings , bread, cheese, etc.
Here are Chef Logan's comments and recipe instructions:
I'm not going to lie; this entree may have hit the One-Pan Jackpot with these ingredients. I make "one pan" dishes all the time — at home and in professional kitchens — because they make less mess and take up less room on the line than a dish that requires two or three cooking vessels to make.
You'll start by cooking your whole wheat pasta for this recipe. At the risk of sounding cliché, "al dente" is what you'll want you're aiming for — and maybe even a little less cooked than al dente. (You're going to cooking the pasta in the pan again, and you don't want it to be mushy.) And keep in mind that whole wheat pasta tends to take a little longer to cook and has more "chew" than the white stuff.
Drain your black beans as well and give them a good rinse. You can save the bean juice from the can if you like. I use it to thicken up chilis or other dark soups sometimes. That stuff can be magic.
There's a type of sauce that we make in kitchens called a "coulis," often made with roasted red peppers, salt, garlic, and a little bit of olive oil. It's a great replacement for traditional red sauce and has a slightly sweeter flavor profile and less acid than tomato sauce might. The Campbells' Cooking Soup on your shelf should make a fine substitute.
I don't know what type of cookware you have at your house, but I'd use a solid cast iron pan (12 inches is perfect) or another large oven-safe skillet for this. If you don't have one handy, that's fine, but you'll need a good casserole dish.
OK, next you'll need to pre-heat your oven to 425 degrees.
If you have an onion or some garlic lying around your house, dice them up and sauté them in your pan with a little oil and a pinch of salt until they become translucent. If you want some extra kick, you can add maybe a quarter cup of wine or light beer, or a tablespoon of vinegar to this and cook it down a bit.
Add your already-cooked pasta to this mix with the can of red pepper soup and fold everything together until the pasta is nicely coated. And now you can turn off the heat on your stove.
If you're putting everything in casserole dish, go on ahead and do that. Take a handful of black beans and do a nice heavy sprinkle on top of your pasta concoction. I'd recommend putting a heavy handful of some crumbly, salty cheese on top. Think feta, cotija, queso fresco maybe, but any cheese will do. Pop your pan or dish in the oven and cook it until the top begins to caramelize and your pasta is hot all the way through. Just be sure it doesn't dry out too much.
If i were cooking this with you, I'd be looking for some scallions and parsley to slice up and sprinkle on top when it comes out of the oven, and a squeeze of lemon over the top after you plate it up. I like spicy food, so I'd definitely be asking for some cheap southern-style hot sauce or red pepper flakes as well.
As for the other ingredients, you have the start of a great chili or similar dish. Using pineapple in a pot of chili is a sleeper hit, vegetarian or otherwise. Fruit is often overlooked in savory dishes, but its use is something I take advantage of whenever I can. It might be good way to use up the extra black beans and bean juice that we have leftover.
Enjoy!
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April 22, 2020 at 06:37AM
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