Cooking for One
As much as I like to cook, it’s often difficult to find the motivation when you don’t have someone else for whom to do it. But nights like tonight remind me why it’s OK to eat alone: I improvised a spicy Thai-Cajun barbecue-curry with fresh catfish, Ancho chilies, watercress, fresh basil, black beans, and lots of garlic. And man it came out good.
March 22nd, 2005 at 8:33 pm
You’re just on a spicy kick after San Fran! Teehee. I’m a brat who never cooks so I admire your dedication and creativity in the kitchen, especially to produce something described as Thai-Cajun barbecue-curry!?!??! I’m just getting out of a documentary film class and think a visit to Tijuana Flats for a burrito is on my agenda. Here’s toasting you with chipolte!
March 22nd, 2005 at 11:15 pm
May I ask, why catfish?
March 22nd, 2005 at 11:37 pm
Well mostly because it was fresh. But I love strong-flavored meats, from lamb to venison to catfish, and I figured (correctly, apparently) that it would stand up well to the garlic and chilies.
But yeah, I know there are a lot of people who really don’t like catfish. Me, I love it for the same reasons I love eel: even if it stinks up your kitchen, there ain’t nothing else like it.
March 23rd, 2005 at 4:49 pm
I just wondered because it’s one of the few freshwater fish you can purchase in the market in Arkansas and I’ve never been crazy about it; they can’t retail freshwater game fish such as crappie and bass and they’re my favorite. But if you wanna eat them, gotta catch them yourself. Strong-flavored meat explanation makes sense though. I’m not fond of lamb or venison either.
Garlic and chilies and basil though? I’m there!
June 23rd, 2007 at 8:18 pm
It is hard to get motivated to cook for one. It sounds real good!