By 300 Sandwiches
Or, feeling guilty because you didn’t have time to smoke a brisket or slow cook pork or pull some chicken?
Or feeling guilty (and battling a hangover) after going out with your boyfriend for a nice dinner and having too much sake at your favorite sake bar on Ninth Street?
All are good reasons to make “the wreck.”
E treated me to a very nice dinner last night, a new place on Second Avenue (the two second review: great drinks, small portions packed with flavor). We then went to our favorite underground sake bar, Decibel in the East Village. It felt nice to have a conversation far far away from our laptops. That sake felt nice going down our throats, too. I made a point to just enjoy the night with E, and not worry about cooking or sandwiches or blogging.
In the morning, I was a bit tipsy from that sake. Maybe more than a bit. I popped a few Advil, then looked to see what we had in the fridge.
On Friday morning, we had a slew of vegetables left over from the week, including kale, mixed greens, green peppers and asparagus. We also had pita pockets. Perfect.
I sautéd what I had, stuffed it into a pita pocket (well, the kale into my pita, mixed greens into E’s because he loathes kale), and wrapped it up for lunch. Easy? Yup. Lazy? Well, I did turn on the stove to cook the veggies.
The Wreck is what I’m calling any sandwich made with whatever we can find in our refrigerator at the time. This one uses mostly green ingredients, so I’m calling it the Green Wreck. It’s perfect for Friday mornings, when you’re tired from the week, you might be hung over, your grocery supply is dwindling, and just want to move on to the weekend already. There’s really no real recipe for this, except stuff pita with whatever you have on hand and serve. But if you really want to recreate the above, the recipe is below. Happy Friday!
1 cup tofu, cubed
1 teaspoon teriyaki sauce
1 teaspoon soy sauce
1 teaspoon red pepper flakes
3 cloves garlic
1 bunch greens (kale will work, but I had to use mixed greens for Mr. Forbidden Foods)
4-5 spears asparagus, chopped
1/2 green pepper, chopped
fresh ground black pepper
Combine teriyaki, soy sauce, a garlic clove and a pinch of red pepper flakes and whisk in bowl. Pour into small skilled on medium heat, then sauté tofu in the sauce until sauce has marinated the tofu completely, 3 to 4 minutes. Sauté green peppers and asparagus in another teaspoon olive oil and one garlic clove until tender. If using kale, combine a tablespoon or so of olive oil and two garlic cloves, and sauté kale for 3 minutes, until wilted. Sprinkle two more pinches of red pepper flakes on veggies, along with black pepper. Stuff all into pita pocket. Serve.