Most North Americans I know are so busy. We’d do our souls well to intentionally slow down and appreciate the smell of a bushel of strawberries, or savor all that’s going on in a gorgonzola salad adorned with the perfect amount of dressing, walnuts, and raisins.
The late Robert Capon encouraged his readers to really become present in the simple things in the kitchen:
“Peel an orange. Do it lovingly—in perfect quarters like little boats, or in staggered exfoliations like a flat map of the round world, or in one long spiral, as my grandfather used to do. Nothing is more likely to become garbage than orange rind; but for as long as anyone looks at it in delight, it stands a million triumphant miles from the trash heap.”
The writer of Ecclesiastes reminds us that there is “a time for this and a time for that” (Ecclesiastes 3). So yes, there’s a time for late-night fast food or the occasional throwback to college dorm ramen. British chef Jamie Oliver is quoted as saying, “The kitchen oven is reliable, but it’s made us lazy.”
So don’t be lazy, don’t rush, don’t mindlessly tackle tasks, especially when it comes to meal prep. Meals fuel our bodies and bring us together, and preparing a beautiful meal slowly and mindfully provides space and time to engage each of our senses. What do you see? In looking at a perfect rib eye, take time to see the colors, marbling, and textures before you. Everything is as it should be. As the pizza dough nears completion in your mixer, take time to hear the dry flour swish as the dough ball orbits its way around the stainless steel bowl. The next time you make a sausage ragù, don’t move so quickly that you forget to deeply inhale the red velvety sauce and rosemary pluming up into the air. As you fillet a salmon, become present. Become conscious not just of the knife in your hand but of the beautiful pink, orange, and white fish lying there on the counter. Place your hand on the scales; slide it down, going with the grain. Oh, and for all that is good and holy in the world, when it’s time to eat a taco that you’ve brought to perfection, don’t scarf. Savor it. After all, it is God’s gift to you.
Grilled Chicken Tacos with Spicy Jalapeño Jam, Lime Cabbage, and Black Beans
Ingredients
4 boneless, skinless chicken thighs
Seasoning Rub
2 limes, juiced
1 tsp. ground cumin
1 tsp. paprika
4 garlic cloves, minced
1 T. ancho chili or traditional Mexican chili powder
½ to 1 cup chopped fresh cilantro
¼ cup olive oil
1 tsp. salt
1 tsp. pepper
Lime Cabbage
½ head green cabbage
1 carrot, julienned
2 limes, juiced
1 tsp. celery seed
Tortillas
12 (6-inch) flour tortillas, warmed or fried
Canola oil
Salt, to taste
Serve
Jalapeño jam (I use Inna Jam Plenty Spicy Jalapeño Jam)
Cotija cheese, crumbled
Black beans, cooked
Directions
Rinse and pat dry both sides of the chicken thighs with paper towels, then place them in a bowl. Add the seasoning rub ingredients to a small bowl in the order listed and mix well. Rub this seasoning blend on the chicken thighs. Cover the chicken thighs and leave them in the refrigerator until it is time to grill, at least 20 minutes.
Thinly slice the green cabbage and place it in a large bowl. Add the carrot, lime juice, and celery seed, and stir well.
Preheat the grill to 375°, then grill the chicken thighs for about 4 minutes per side, flipping once midway through cooking. The chicken needs to be at least 165° to make sure it’s cooked properly. You can use a meat thermometer to check. Remove the chicken from the grill and slice it into bite-size pieces.
Serve
Fry your tortillas when the chicken is just about ready. Spread up to 1 tablespoon jalapeño jam on the base of the taco, pile on chicken, then cabbage, and top with cotija cheese and black beans.
* Serves 4 *
Tortillas
For a good tortilla, right before assembly, simply warm the tortillas in the microwave for 60 seconds.
For an amazing tortilla, heat about ½ inch of canola oil in a skillet on medium-high. Toss in one tortilla at a time, leaving them in place in the oil until they start to blow up a bit. Fry on both sides. It doesn’t take long, maybe 15 to 30 seconds, so they are still pliable, but the light frying opens up a shocking amount of flavor. Use tongs to remove the hot tortilla from the oil, place it on a tray, and salt the hot tortilla ever so slightly. Repeat the process with all the tortillas, covering the cooked ones to keep them warm as you go. Then you’re ready to build your masterpiece.
***
Pastor and cooking enthusiast Alex Early is the author of Among the Pots and Pans, a book that richly blends food and faith and celebrates the connective power of home-cooked meals. With over fifty recipes to prepare for family and friends, you will also find sweet spiritual insights on how food can help you extend Christ’s love to others and live in greater gratitude and wholeness.
Learn more about Among the Pots and Pans here.
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