Cool Chef Cooks Cool Dish

 

Hi folks, Chef G. here, and I'm as happy as an upside-down Wes Anderson fan to be back with another episode of the Chef G. Cooking Channel.  Indeed, I AM a Wes Anderson fan and this afternoon I saw his latest film, "The Phoenician Scheme."  I'm not going to say it was his BEST movie, but it sure had that Anderson visual ouvre, plus, some of the weirdest dialogue I've heard since, well, ever.

You probably didn't know I'm almost as famous for being a great movie critic as I am for being an amazing chef.  It's true, I am!  So please indulge me for a minute while I try to explain how my movie review talent relates to food.  

You see, Mrs. Chef G. and I downed a bucket of movie theater popcorn while watching the film.  It seems I am incapable of going to a movie without blowing $11.00 on that stuff.  The smell of it is irresistible and the first few handfuls are so tasty.  Everything changes, though, when about half the bucket has been eaten.  I start feeling queasy and bloated.  Yet, for some reason I keep munching on those salty, oily, yellow kernels until they're all gone.  When will I ever learn to stop this obsessive popcorn-eating disorder? 

(I really should start sneaking my own home-popped popcorn into the theater.  That stuff tastes better, is healthier, and I can eat it all day.)

Moving on, Mrs. Chef G. and I discussed the movie while driving home.  The entire time, my intelligent analysis was distracted by the thought of what to make for dinner.  I wanted something cold, light, and refreshing to counteract the unpleasant aftermath of the popcorn, which I could still feel all the way from my esophagus to my lower intestine.  My first thought was a traditional lettuce salad, which would have worked, but I wanted to try something different than that old standby.

Once home, I went onto the interweb to find a recipe to meet my "cold, light & refreshing" specifications.  There were some interesting choices, but one stood out above all the rest--mainly because it had an Asian element and it included watermelon, which we already had in the refrigerator.

I didn't have a few of the ingredients, however, and I did not feel like making a trip to the grocery store.  So, using my master chef knowledge, I made a few substitutions.  The result was exquisite.

I chopped up the following (clockwise from the top):  Watermelon, carrot, cherry tomatoes, some leftover grilled chicken, an avocado, a little red onion, and, in the middle, green leaf lettuce. 

I made a vinegarette with soy sauce, red wine vinegar, olive oil, lime juice, garlic, and sriracha sauce.

Here is what my salad looked like in the end.  It was sweet, sour, savory and tasty.  Best of all, it did a fine job of counteracting my over-indulgence of movie theater popcorn.
 

Next time, get ready for another interesting recipe I found while looking for something "cold, light, and refreshing."  It will be my first attempt at making . . . wait, what the hell is going on here . . . 

(We're sorry, Chef G. has just been detained for revealing classified information about upcoming programs.  This is a clear act of treason.  Please tune in next week for details. Sincerely, The Chef G. Cooking Channel Censorship Team.)