Monday, June 3, 2013

Fiery Bacon Chicken and Pine and Suffering

Brigid has a nasty habit of tempting her readers with beautiful snapshots of her cooking, so blame her influence.

Fiery Bacon-Chicken Skillet
3-4 very small or 1 medium potato
3 slices center-cut bacon
4 chicken tenderloins, thawed or fresh
1/3 white or yellow onion
1 habanero pepper

Place a 12" skillet on the stove, and turn heat to low.  Dice onion and add to skillet.  Add bacon.  Cover skillet.  Slice potato into slices a little thinner than 1/4".  Dice habanero, taking care not to touch the inside of the pepper.  (You can use a glove, or hold the pieces you're cutting down with a fork.)  Stir onion and bacon to ensure they're not sticking and distribute the bacon grease.  Turn up heat slightly, if onions are not browning already.  Add chicken, habanero, and potato.  Cover again.  Stir often enough to keep from burning, and cook until potatoes and chicken develop a nice color.

Note: regular bacon can be used, but 3 slices of center-cut bacon will result in only 7 grams of fat in this entire skillet, which feeds 2, if you accompany with some rabbit food.  Serve with a good barbecue sauce, and cold beer.

I've been meaning to make this sauce for a while.  Despite the name, it's only middling-hot for real pepper heads.  I promised a friend I would make some toned-down sauce for dinner tomorrow night, so that recipe follows, for you wusses.

Pine and Suffering:
4 oz pineapple juice
4 habaneros
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
5-6 leaves fresh basil
1 teaspoon salt

Add juice to blender.  Slice habaneros, removing seeds (keep the seeds if you want a lot of heat).  Take care not to touch inside of peppers.  Add all ingredients to blender, and emulsify, taking care not to let any of this mixture splash into your eyes.  Also, I do not suggest you inhale deeply over the open blender, unless you're trying to clear up nasal congestion.  If you want more pine and less suffering, recipe follows.

Let's All Get Along with Pine
6 oz pineapple juice
4 habaneros
3 tablespoons lemons juice
2 tablespoons balsamic vinegar
5-6 leaves fresh basil
2 teaspoons salt


Old NFO said...

Thanks, I'll add it to the list...

J.R.Shirley said...

The less-hot version was declared a great success by the family I shared it with. The husband said it "made" the dinner (veggie burritos).