As a child, I was blessed to have a very flexible palate. My Mom always said I’d eat pretty much anything that was put in front of me, and as a result, I discovered the beauty in a wide variety of foods. Honestly, when was the last time you saw a child order sweetbreads or a Monte Cristo sandwich?
This appreciation for a cross-section of food has continued into adulthood, and it’s resulted in my love for cooking. I love experimenting with different ingredients and flavors, and I’ve begun trying to recreate expensive products and dishes at home.
Between my wife and me, here are three of the dishes we love making the most:
- Texas Chili. Many years ago, I was privileged to have the best chili I’ve ever enjoyed in a restaurant. That sent me on a quest to come up with an awesome homemade chili that could hold its own in a sanctioned competition. The result was something inspired by the Wick Fowler’s chili kit that used to be easy to find in grocery stores. I’ve fine-tuned it in the years since, and the outcome has been one of the favorite things my family enjoys at home. We love it so much that I made a mongo batch for our family reunion in October — enough to feed 30 people!
- Chicken Marsala and Mushroom Risotto. I used to watch a lot of cooking shows, and I was inspired one day to tackle a recreation of Gordon Ramsey’s Mushroom Risotto. I can’t remember if he paired it with Chicken Marsala, but that seemed like a natural fit, so I added that to my repertoire. I eventually taught my wife how to make it and it’s become one of her favorite go-to dishes!
- Tex-Mex Chicken Spaghetti. One of my favorite memories growing up was my grandmother’s chicken spaghetti. When we’d arrive at her house in Odessa, Texas, the pungent aroma of cumin and cilantro would fill the air, and it was only surpassed by the actual taste of the spaghetti. I think it was also a holiday tradition for her, so we’ll be preparing that for our Christmas Eve dinner.
Ultimately, I think I’m just grateful that my mother made sure I developed an advanced palate at such a young age. I see students every day who turn their noses up at all manner of tasty dishes. They’re allowed to push back home-cooked meals because they don’t like how they look, and those students miss out on the beauty of a lot of good meals. I doubt they’d even like the three I listed above, and that’s a pity because those meals — and a host of others — have brought me and my family so much enjoyment.
