Although he has no formal culinary training, Chef Tibor is very comfortable in a chef's jacket and hat. Especially if it is made of cotton. Chef Tibor’s distinctive style comes from a blending of foodstuffs with heat and chopping to create dishes like no other chef produces.
This is one of my favorite recipes. I'm sure it will be one of yours as well. Make sure to gather all ingredients together before starting. For best results, prepare this recipe in your kitchen.
Put on a medium sized pot of water to boil.
Heat a in a large sauté pan 2 TBS of extra virgin olive oil until hot but not smoking. Lay a boneless, skinless chicken breast smooth side down in the pan. Cover.
Note, if you prefer to use rabbit for this step, make sure you get a skinned and gutted rabbit. If you get a live one, you will likely end up inside of a pot while the rabbit mocks you by lazily standing around chewing a carrot and wearing your big floppy chefs hat.
Separate three eggs. Discard the egg whites. In a small bowl, break the yokes and stir to mix. Discard the yolks.
Open a bag of frozen, chopped mixed vegetables. Separate the vegetables into different piles. Reassemble the vegetables into their pre-chopped shape. Hold together with aspic. If you don’t know what aspic is, it’s kind of like wood glue. Use your best judgment.
By now the water will have evaporated from your medium sized pot. Refill with water and return to heat.
Chop up a medium-sized potato. If you do not have a medium-sized potato, use a toothpick to hold two smaller potatoes together. Do not trim down a larger sized potato. The important part of this step is that your knife make a rapid fire “taptaptap” sound as you chop. Keep chopping until this is achieved.
Select a green pepper that is heavy for its size and has tight skin all around. Discard.
Place a large flank steak in the middle of your cutting board. Shout insults at it. Don’t be afraid to really hurt its feelings. (hint, it might be sensitive about its weight.) Once it is thoroughly insulted, discard, you’re done with it and you won’t miss it.
Hold a clove of garlic between the thumb and index finger of your left hand and slice it extremely thinly with your sharpest knife. Smell your left fingers, they smell like garlic, don’t they?
Remove lid from large sauté pan. Chicken should be carbonized black and indelibly attached to the pan surface. Discard the pan, you’ll never get it clean again. Put the lid down, it’s burning your fingers.
Turn on your oven’s broiler. It should be sufficiently hot in five minutes. Once it is hot, put two empty ice cube trays under the broiler and leave for exactly three minutes. If they have retained their shape, those are some good strong ice cube trays you’ve got there.
Unwrap a whole rotisserie style chicken, available at most major supermarkets or specialty restaurants. This will make a nice little snack in case you get hungry while cooking.
When inviting guests to dinner, be sure to ask if any of them has an allergy to peanuts. If any of them do, ask yourself if someone who doesn’t eat peanuts is someone you want in your house.
That’s all for this time. Thanks, and remember: food is subjective.
