Cooking with Condiments
I don’t have a lot of condiment packets lying around, but if I did, I’d be tempted to try this recipe for pulled pork: Condiments Packet Pulled Pork. (Sounds like this woman is all set: The Condiment Packet Problem.) I’d also maybe add some red pepper flakes and/or garlic or something — whatever spices are on hand, I suppose — to give it a little extra oomph.
The whole concept reminds me of the 99¢ Only Stores Cookbook…and while I don’t have a copy of the book in front of me, nothing I saw online indicated there are any meat recipes in it (which is not to say you couldn’t find good ingredients for a marinade at the dollar store…the cookbook Web site has images of ketchup, capers, soy sauce, balsamic vinegar and diced jalapenos — so I’d imagine an innovative marinader could come up with something).
I was trying to dig around for other recipes using condiment packages, but didn’t find a lot. There’s a chicken wrap for backpackers and a copycat version of Church’s chicken.
And, not surprisingly, good ol’ Semi-Homemade with Sandra Lee has a (sort of) condiment package-y recipe for a burger. (And I can’t mention Sandy without also paying homage to that infamous Kwanzaa cake: Sandra Lee’s Kwanzaa Cake.)
But what was perhaps *most* interesting to me about my condiment search was uncovering the Condiment Package Museum. (I really like that one of the reasons he says you should send him packets is because it will absolutely make his day.)
And…perhaps most useful to meat fans is this whole other kind of packet that makes grilling a snap. Which is timely, no?
