What I eat as a 32-year-old restaurant chef making $75K in Chicago.
I bring pimento cheese and Ritz crackers—they’re left over from a party we had at work.12:00 p.m. Two pieces of grilled chicken and some grilled zucchini and broccoli. I am at work; it was decent. Free because it’s at work. This is a pretty standard lunch for me. Something quick and easy to eat.
, deboning the bird and still leaving skin on. I decide to stuff it with chimichurri and roasted potatoes and serve with roasted peppers, mushrooms, and grilled plantains.to get all the stuff I need. I love Cermak Produce. It’s a grocery chain specializing in a variety of Hispanic products with very reasonably priced produce and meat.
It’s fantastic. The chimichurri and the potatoes inside the galantine worked out really well. All the chicken juices are mixed with the chimichurri and soaked up by the potatoes. I parcooked the potatoes before they went into the bird. I didn't really get any of the smokiness from the wood chips, but the quick grill for the veggies in the chimichurri makes all those flavors really pop. The chimichurri is full of raw garlic, but just a bit of char from the grill makes the garlic not so sharp.
I love making nachos. We sometimes switch up the meat. It’s an easy way to play “clean out the veggie drawer.”
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