Can any texture really be classified as seasonal? I mean,really? I think the answer is probably no. Yet as I'm sitting here thinking about what I want to cook this week, I'm feeling tugged in the direction ofcrunchiness. Slow-cooked meats and soft roasted vegetables can go to the winter hell they came from! (Too harsh?) This week, I'm cooking spring dinners that I can really bite into.
Crunchy, spicy, coconut-y vegetables. If this isn't what you want to eat right now, you belong in cold climates (see you in Alaska, bro!). Make a pot of rice with this and you've got a least a dinner and two lunches.
The only reason to ever buyskin-on chickenis if you intend to make that skin crispy AF. Take any leftover vegetables from tonight's dinner and toss them with the leftover green beans and rice from yesterday and you've got...a pretty weird but probably satisfying Wednesday lunch.
Don't move the fish! Just don't. Keep it skin-side-down in that hot pan for at least five minutes. I know, I know, you want to move it, you want to check it. Don't do it.Crispiness comes with patience.
See what I did there? I called Thursday "fried day." Because you're going to fry some shrimp today. Why didn't I reserve this pun for Friday? Because that's what you're expecting and I'm keeping you on your toes.
Oh man, the puns just do not stop, amirite? Here I'm suggesting you essentially make crispy toast with crunchy bacon for dinner. This will be very satisfying, and you will not feel guilty for eating fat and carbs for dinner because you'll pair it with a salad (maybe), and because it's the weekend, and honestly this is probably healthier than that pork stew you ate all winter so just relax, okay? You're making your friends nervous.
