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Maybe I should become a chef

I ate lunch today at Genghis Grill — my first time to go.  For those unfamiliar with Genghis Grill, it’s a stir-fry place.  You go into the line with a bowl, put whatever meats you want into it (beef, steak, chicken, shrimp, other seafood, tofu, whatever).  Then you pile on your veggies, lots of choices there, too.  Put on some sauce (you could choose from eight), and then spice it (I went with a dab of salt and pepper, even though I was tempted to try dragon salt, whatever that is, just because of the name).  Choose your starch (I went with white steamed rice), hand the bowl to a cook, and they throw it on the grill.

They have little recipe cards you can follow if you want, or you can just go through the line and grab random ingredients and put it into your bowl.

Being trepidatious and wanting to eat healthy, my original plan was to follow a recipe card.  But none really grabbed my interest… so I decided to throw caution to the wind like the wild man that I am.

And let me tell you — I nailed it.  I NAILED it.  I concocted the perfect Mongolian dish.

Maybe that’s what they always want you to think, and the guys running the grill clean up your mistakes, or something.  I don’t believe it.  I think I’ve got a real talent.  Here’s what I did, as best my memory serves me:

• Meat — went mostly chicken, with just a smidge of beef.  Tried to find the leanest pieces possible.
• Veggies — Heavy on green peppers, carrots, and green beans.  A few mushrooms.  Two tomato slices.  And just a tiny bit of onion. And exactly 2 jalapeno slices (not pickled jalapenos).
• Seasoning — Just a dash of salt and pepper.
• Starch — white rice.
• Sauce — this is where the big secret comes in, that I think really helped make my dish happen.  It’s a secret, though, so I can’t tell you.  OK, fine, I lied.  I don’t really remember what sauces I used — but mixed two, like a pro.  The first one was some thing I couldn’t pronounce that had a “heart healthy” icon by it, meaning it was low fat.  The other one was red.

I gave that to the grillmaster and he cooked up my masterpiece.  And let me tell you, it was a masterpiece.  A taste sensation, if I may pat myself on the back a bit.

So, here’s props to Genghis Grill and to, of course, myself.  I’m not much of a cook, but clearly I have the instincts to be a grade A chef.  I’ll probably start small, cooking for wedding parties and birthday bashes, before moving up to running a restaurant or catering for important corporate functions.

And maybe I’ll even figure out what dragon salt is.

Thu April 5th, 2007 1:29 pm

Filed under Life