box social

if i said it once, i've said it a million times; i love me a box lunch. the prospect of eating an entire meal out of a single vessel elates me beyond belief -- compartmentalized take-out containers get the highest marks. i'm going to go out on a limb and suggest that my affinity for box lunches stems from a childhood romance with the entire line of Hungry-Man products in the late 80s. what can i say? i've been conditioned.

we had a pretty big 4th of July cookout over the weekend, michael jackson was there. i was too busy to photo-document any of my culinary endeavors the day of, but i did manage to pack myself a lovely BBQ box of leftovers for lunch:

st. louis style ribs; a proprietary dry-rub recipe that makes mouths water and lips sing. drenched in a sweet'n'spicy homemade BBQ sauce and slow-cooked until you can spread the bone with a butter knife. mmh hmm.

red cabbage slaw; crisp red cabbage macerated in fresh-squeezed citrus juices; tossed with razor-thin slices of gala apples, olive oil, currants, and sunflower seeds.

charred corn salad; sweet jersey corn, charred to hell on the grill,with black beans, jicama, red pepper, scallion, and cilantro. tossed with a lime vinaigrette.


Q: what is jicama?

A: jicama is an edible tuber related to the yam and turnip. it is very popular in mexico where it is enjoyed both raw and cooked. it reminds me of a chinese pear in both taste and texture.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/