Sunday Gravy with yeah right: Waldorf Chicken Salad.

Good morning Gravy Heads.

Here we are grinding through August. Think of those poor bastards in training camp during this weather. At least they don’t have to do “Two-a-days” anymore.

Who are we kidding?

Today’s camps are a goddamn country club retreat compared to the past. These athletes are better cared for than fucking thoroughbreds, some are more valuable even.

Still?

It’s hot out there!

We need a recipe with as little oven interaction as possible. When you’ve dealt with week after week of extended heat, just the thought of turning on the oven can be nauseating.

Fuck that man! Time to get creative.

As we mentioned last week we’re in the middle of a string of episodes for non-cook or very little cook foods to help you get through the summer.

I’ve got an idea.

About 25 or so years ago I dated a girl whose family was from Louisiana. Yes, she did indeed have one of those classic French based Creole last names of lore that you’ve heard in song and legend.

She was fun to hang out with and was a rock solid cook but she also exhibited every known and over used stereotype of your classic “Blonde.”

And she could not handle her drink.

At all.

I would go as far to say that she was one of those people, and I know every one of you know at least one, that you wanted to be as far away from as possible if they decided to seriously imbibe some alcohol.

Let’s call it an imbalance and leave it at that.

We survived dating for about a year and it was just fine and a very amicable dissolution.

She also introduced me to her version of our recipe today. You will absolutely see that Creole and Cajun influence in this version since I tried to duplicate her version while adapting from an existing classic version.

The Waldorf chicken salad is savory but has this incredible combination of textures from the chicken as well as a crispness from the celery, a sweet snap from the fresh apple, the burst from fresh red grapes and the intoxicating crunch of toasted pecans. Seasoned with some dried thyme and served chilled it’s fucking delicious and almost refreshing. This baby is packed with tantalizing flavors and lends itself well to customization.

It also sets up really well overnight in the fridge and even better yet after 2 days.

Waldorf Chicken Salad!

Recipe loosely inspired bythepioneerwoman.com

“2 whole Boneless, Skinless Chicken Breasts – I used 4 boneless skinless thighs.

1 stalk Celery, Thinly Sliced

1 whole Apple, Chopped  – I used a Granny Smith apple

3/4 cup Halved Grapes

3/4 cup (or More) Roughly Chopped, Soaked And Dehydrated Pecans (or Toasted Pecans) – use the toasted pecans

3/4 cup Mayonnaise – found this amount to be excessive. Start with 1/2 cup and adjust to preference

1/4 cup Sour Cream – optional. I did not use.

Salt And Pepper, to taste

1/4 Lemon, Juiced”

1/2 to 1 teaspoon of dried thyme – my addition clearly inspired by the girl we just talked about

Get yourself some chicken thighs and season them up.

Hey that’s that Tony Chachere’s spice thing again! It is and I have to tell you, it’s been growing on me. Sprinkle some on both sides of the chicken along with some freshly cracked black pepper.

Bake that chicken off!

Sorry. 

Chicken thighs yet again. Yes, I did use the oven (cook at 350 degrees for 16 minutes, then rotate the baking dish and cook for 16 more minutes then allow to cool.)

I tried to beat the heat by cooking the chicken around 9 in the morning.

It was early enough in the morning that it didn’t heat up the whole house.

Let the chicken cool and chop into bits and place in a mixing bowl. Knowing full well you’ll be snacking on some of that chicken as you build this beast.

Cut up a celery stalk.

Just one and thin sliced please.

Then add that to the bowl.

Get a Granny Smith apple and pose it properly.

Always remember, it was a record label before it was a computer company!

And WAAYY before it turned into the cult that it has become.

Peel the apple and dice it up well.

Then.. .Yeah, you guessed it. Into the bowl.

Bring on the next chopping victim!

Seeing the theme here? Do about 1/2 to 3/4 cup of the grapes. Slice each one in half.

That’s correct.

Where’s the binding agent that ties the whole thing together?

Right here.

You’re really noticing the Creole influence now ain’t ya?

Next, one key ingredient that wasn’t in the original recipe.

Thyme plays a feature role in this baby. Use liberally.

Mix everything up.

Crack some fresh black pepper over the top then cover with plastic wrap and refrigerate to chill. I let it rest overnight.

Just before you start serving our salad don’t forget that final key ingredient.

Lots of folk use walnuts or almonds but I find the delicate crunch of the pecan works perfectly here. I also just noticed that these were raw and NOT toasted. Hmm. They were excellent this way so maybe raw is the way to go.

I’ve changed my mind!

Here you are.

You know I had to sample this shit for science.

For service how about putting it on a nice hearty piece of toast. Use bread that has some damn character.

Do note, I added one final blast of the dried thyme here.

This dish is just fucking delightful. It’s fresh AND refreshing. It settles well in the system, it’s crispy, crunchy, savory and creamy. Excellent, excellent, excellent!

The perfect food for a hot summer day. I swear it even cools you off as you eat it.

This baby worked and I’m proud of coming up with it at the perfect time of year.

Today’s “Fun” holidays courtesy of A Bit of Good News: “August 9 is International Day of the World’s Indigenous People, National Book Lovers Day, National Hand-Holding Day, National Passion Fruit Day, National Rice Pudding Day and Gay Uncles Day.”

That is quite the uhh, mixed bag but if today is National Book Lovers Day then I think we can all settle for that.

Speaking of, I am currently reading this…

And it’s been outstanding.

What are you currently reading? Let us know in the comments.

That’s all we have for today folks.

Remember, starting later this week we begin a full slate of preseason games. We can now watch as much or as little  football every damn weekend from here into February. Damn skippy.

Stay cool and we’ll see you next Sunday.

Until then…