This is a topic that comes up quite frequently with me and my friends most of whom are chefs or kitchen workers of some sort.

After toiling through a long shift where we may be up to our elbows in foie gras, frito pie, yom nua or what have you, what do we cook when we get to the house?

One friend who’s on a fine dining cooking journey through the Napa Valley swears by a big bowl of King Vitaman when he’s done for the night. A good monster cereal is his backup plan.

I dare not tell you how many chefs I know who go to Jack in the Box on the way home and get a lousy yet beloved combo meal with stale fries and a flat Coke.

After killing a hundred or so checks on a busy line, why do Jeno’s pizza rolls taste so good sprinkled with garlic salt and broiled just to the point they burst and the low grade cheese caramelizes on the pan they’re cooking in?

One of my favorite post shift meals is a small batch of tuna salad served on a bolillo from a nearby Mexican bakery. Here’s my quick, simple take on a delicious end-of-a-busy shift meal you can make in under 5 minutes. Ingredients

1 can Tuna (I like Dolores brand)

1/4 c. Onion, yellow, sweet, chopped fine

3 T. Mayonnaise

1 T. Mustard, Creole, Zatarains

1/4 Lemon,

2 t. Pepper, black, fresh ground

Method

* Open can of tuna, drain, juice lemon over flesh

* Blend mayonnaise and mustard in small mixing bowl

* Combine with tuna and chopped onion

* Season with black pepper

* Split and butter bollilo

* Broil in oven

* Fold tuna salad into bread

Voila. A delicious five minute meal is at the ready. Standard sides that most chefs I know keep in the cupboard are Nacho Cheese Doritos, Zapps Sour Cream and Creole Onion potato chips and big bottles of Mexican Coca Cola. This sandwich goes really well with a cold, dill pickle cut into 1/4 spears.

Bon Appetit Y’all

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