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Call Me, Emeril by Bryan O. '07

BAM!

June 25, 2006

So summertime brings me to a crossroads in life, my fraternity’s chef gets a summer vacation, I’m morally opposed to eating Top Ramen or hot dogs as a college student, and I just am a fan of more spice in my life than those flavor packets.

What is a bachelor (laughs) to do?

One option is to order in every night (I actually tried this)

Monday: Papa John’s – $8
Tuesday: Cookin’ Cafe – $7
Wednesday: Legal Seafood – $30 (they don’t actually deliver, I walked)
Thursday: Domino’s – $7
Friday: Wing It – $9

In one week, I’d spent $61 on food. This does not even include my daily stop at JP Licks.

I realized that over 12 weeks, I could spend almost $1000 on food when I should be saving up for my senior trip to somewhere wild and exotic (give recommendations!) so I’m learning how to cook.

Now I must say I’m to a degree spoiled, both my mom and grandpa cook really well, and their dishes are authentic to wherever our family decides we’re from that week, and so I was initially a bit hesitant to start cooking on my own, but I began anyways.

My first entree was:

Island Chicken with Pineapple Salsa and Mushroom Rice

(the meal also included mixed vegetables cooked by my former roommate, but he decided to add Tabasco sauce….not a great idea)

Second entree:

Spaghetti with Cream of Mushroom Chicken

(the meal also included peas from a can, but I bought the salt-free kind, and I’m not a fan)

Third entree:

Plantain crusted salmon with Smashed Sweet Potatoes and Broccoli (sp?)

awesome, no failed veggies this time.

It’s actually pretty fun cooking and experimenting at the same time, seeing that I’m in withdrawal of learning how to do something new, so I figured cooking would be equally challenging.

7 responses to “Call Me, Emeril”

  1. Amy P. says:

    Here’s classic college recipe that will impress–Chicken Tetrazzini

    Ingredients:

    1-can of cream of chicken soup

    1-can of cream of mushroom soup (can substitute 2 cans of either type if necessary)

    1-4.5 oz. can of chicken found near the tuna in your grocery store (can be omitted for vegetarian version)

    1-box of Mac and cheese

    1-cup of olives, cut into fourths

    1/4-cup of chopped almonds (I buy the slivers and crush them in a ziplock bag with the handle of an ice cream scoop)

    Directions:

    Boil the pasta from the mac and chesse box for 10 min. without the cheese mix. Drain. Pour the pasta into the pot that you used for boiling or into a large saucepan. Add soups and mix well over medium heat. After 2 min. add chicken. Continue cooking, stirring constantly, for about 7-10 minutes or until chicken is soft and tender. Gradually add in the entire packet of dry cheese mix. Add in olives and crushed almonds. Stir for 2 min. and serve.

    Serves 4-6 people. Great with a salad and bread or for leftovers!

  2. Laura says:

    Cooking experiments are fun, except when they go wrong and you’re hungry. =)

  3. Nur says:

    Plantain crusted salmon with Smashed Sweet Potatoes and Broccoli….sounds yummy…is there recipe?

  4. Drew says:

    I’m with Nur; that last one sounds really good.

  5. thekeri says:

    “their dishes are authentic to wherever our family decides we’re from that week”

    Hee. Sounds like my mom. Since no one seems to want to hire me this summer, I’m spending it learning how to cook from her. I didn’t even set today’s roast chicken on fire! (It’s a step forward…)

  6. Carla says:

    wow that food sounds amazing, and a suggestion for your senior trip is Venezuela!! (my home country) it has everything you could want… beaches, jungle, forest, mountains, beautiful cities(well most of them at least) and on the whole it is incredible beautiful

  7. Jess says:

    Sounds great! I love cooking, so I think I’m probably going to be doing a lot of experimenting next year anyway, chef or not.