Iron Chef Suppers


As the working world returns to the grind of the new year, I find that weeknight suppers seem more and more challenging. If I were one of those people who planned my meals in advance, I might not be referring to the world of Iron Chef Suppers. But what fun is syncing your meals with the five-day forecast? The world needs more anticipation, more mystery, adventure, creativity and challenge! Yes, I’m still talking about after-work Tuesday suppers.

These challenges are easy and require no advance preparation! Just come home after a long days work, have no fear and get creative. You find a piece of salmon in the freezer, an extra slice of pancetta and a half a pomegranate in the fridge – plus a half open bag of pasta in the pantry. These things are a natural fit, right?

Render the fat of the pancetta (saving the crispy bits for garnish with pomegranate seeds), sear the salmon in the fat. Drop into the oven.  Meanwhile cooking the pasta to al dente. Tossing with good olive oil, any fresh herbs and remnants of salty cheese to toss in. Finish by topping with salmon and sprinkle of pomegranate seeds and pancetta bits. Not bad, right?

What’s in your fridge tonight? I challenge you.

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