26 (Tue) October 2010
Grilled Chicken and Asparagus Burrito
-Oksu, Seongdong, Seoul, Korea-
with the Family
Inspired partly by the excellent chicken taco on Sunday (see 1.291 Chicken Taco) and the terrible vongole pasta yesterday (see 1.293 Linguine alle Vongole with Asparagus), I went through the trouble of making a 4-layer burrito, mostly from scratch.
1. Refried beans. I should try this from scratch someday, though probably never will.
2. Spanish rice. I didn’t have any long grain rice, even Thai jasmine rice would do in a pinch, so I tried it with medium grain Korean rice, which ended up kinda sticky, though it should be fluffy.
3. Chicken and asparagus. Seasoned with chili powder, cumin, and coriander. Grilled to charred perfection on my cast iron grill pan.
4. Pico de gallo. Tomato, onion, yellow bell pepper, lemon juice, fresh parsley, and spices and seasonings. Back in the States, I’d never given a second thought to the difference between lemons and limes, both being readily and cheaply available, using one or the other, whatever the recipe called for. But with limes rare here in Korea, costing 3-4 times more, assuming they can be found, maybe from one of the supermarkets catering to foreigners around Hannam, lemons are the citric acid of default. So, the salsa this evening would have to do without that distinct sweet tanginess of lime. I’ll reserve comments on cilantro for another day, but for now I’ll just say that I had to omit this essential herb because certain people in the household aren’t the greatest fans.
Overall, it turned out well, despite some deficiencies in the ingredients. If I’d had sour cream for a 5th layer, this might’ve have earned 3.5. DJ gave it a 9 (he doesn’t quite understand the rating system; he knows that 1 is the worst, but he has no upper limit; popsicles tend to rate in the teens).