Sunday, January 30, 2011
Over the last week or so I've mentioned how crazy work has been and how difficult dinners are, even without the added challenge of not repeating any recipes. I thought I'd take the opportunity with my first Sunday post to share a recipe from the best Craft Service guy in town, Des.
First off, what is Craft Service? For those of you who have never been on a film or commercial set, it's basically the people that keep us fed and watered during our long working hours. They generally have a truck that's equipped with a kitchen where they make us breakfast and snacks throughout the day. Lunch is catered by a separate company and if we work long enough to warrant dinner (or second meal as it's known), that is usually ordered in.
Des is unlike any other craft server I've encountered here in town. He treats the truck as his own short order diner, he makes breakfasts to order from burritos, to eggs benny on special occasions to just about anything you can dream up. He has gone so far to bring in his own personal wok to whip up afternoon stir fry's and has even fresh made doughnuts! It's great, though not for most of our waistlines. One of my favorite things that comes out in the afternoon, and I usually like to hoard away for a quick dinner is his spicy tuna salad. Des was nice enough to share his recipe which I tweaked a bit to make it my own. While I made it at home over the weekend for lunch, the spicy tuna I'll be eating tonight was in fact made by Des.
Day 23 - January 29 - Nadia G's Italian Stracciatella with Mini Meatballs, Cheese Tortellini and Baby Spinach
Day 24 - January 30 - Spicy Tuna Salad - recipe below
Des' Spicy Tuna Salad
1 can chunk light tuna packed in water
1/2 stalk of celery - minced
1/4 cup mayonnaise
1/4 cup cream cheese - at room temperature
2 tsp pickled pepper juice
2 Tbsps or more plain yogurt
1/4 pickled hot peppers - chopped
Sriracha to taste
1. Drain water from tuna, place drained tuna into a bowl and break apart with a fork. Gently mix with celery and mayonnaise (you can skip this step if you already have a cup of pre-made tuna salad).
2. Mix in cream cheese, then add pickled pepper juice and stir to combine. Add in yogurt a Tbsp at a time to the consistency you prefer.
3. Fold in the chopped hot peppers and add Sriracha to taste. Serve over romaine for a salad or place dollops on cucumber rounds or it's even good on a sandwich with avocado.
Does this one count as a recipe not to repeat? Even though i didn't specifically make it for my dinner today, I'll put it there and try not to eat it again this year, at least not for dinner. Luckily we finish up this show today and while I hope to work with Des on the next one, I'll just have to challenge him to help me come up with another tasty dinner idea.