The first weeks of 2015 have made me realize that I cook very few meals in any given week. To save time on weeknights and to supply our weekday lunches, I tend to cook meals that yield several days worth of leftovers. And then I get bored with the leftovers after a couple of days. Maybe another goal for 2015 should be adding some quick weekday dinners to my repertoire.
This slow cooker General Tso’s chicken was a loser that I’m not likely to make again. I love Chinese takeout General Tso’s and this recipe looked promising. However, I kind of hate food cooked in a slow cooker. With the exception of giant pork shoulders and cocktail meatballs, I rarely like anything made in my slow cooker. I should have known better than to make this chicken in it. The chicken and the sauce looked good as I was prepping them, but the slow cooker ruined the dish. The cornstarch breading fell off of the chicken in the crock pot and the chicken tasted a little weird and overdone. Reheating this meal the next day led to even weirder tasting chicken. Weird enough that my husband noticed it. So we threw it out, which is something we rarely do until leftovers are way past their prime.
Since we threw out the General Tso’s chicken, I needed to cook more food sooner than anticipated. So I thawed a pork loin, roasted it with jerk seasoning and used it on sandwiches. These sandwiches were the complete opposite of terrible. They were so good that I’ll make them again soon. Possibly next week.
The sandwich is a very loose adaptation of a sandwich I tried at Paseo in Seattle last fall. The Paseo sandwiches were made with your choice of a variety of meats (roasted pork, chicken thighs, shrimp and more) that were dripping with a spicy citrus marinade/sauce. The sandwiches came on a crusty baguette with garlic mayonnaise, sauteed onions, Romaine lettuce, pickled jalapeños, fresh cilantro and whatever meat you chose.
My easy version of this sandwich was on a toasted baguette (or ciabatta) with the previously mentioned jerk seasoned pork loin, garlic mayonnaise, sauteed onions, lettuce and pickled jalapeños. I skipped the cilantro as I forgot to buy it. My version wasn’t dripping with marinade like the Paseo original, but it was pretty close otherwise.
If you didn’t already know this, a week never goes by without me baking some sort of dessert. This week’s dessert was a crumb tart made with blackberries I picked last summer. I blogged about similar tarts many years ago, so you can find the recipe here. I usually make these tarts with mixed berries, but opted for just blackberries this time.