I completely made this up as I went along by grabbing shit from the spice cabinet...
Throw 6 large boneless breasts in a bowl...
Attack with Adobo, jarred chopped garlic, oregano, black pepper, crushed red pepper, and white wine vinegar infused with tarragon...rub all over chicken boobs, let sit for a while.
Throw on baking sheet/pan after marinating, putting the remaining liquid in the pan, and brush with olive oil...
(http://i15.photobucket.com/albums/a356/theonlyang/100_1905.jpg)
...add moar crushed red.
(http://i15.photobucket.com/albums/a356/theonlyang/100_1906.jpg)
Bake at the normal chicken temp for the normal chicken time... (I did 375F for 30mins *shrug*)
Done.
(http://i15.photobucket.com/albums/a356/theonlyang/100_1907.jpg)
Serve with cut green beans from a can and nuked for 30 seconds.
(http://i15.photobucket.com/albums/a356/theonlyang/100_1908.jpg)
Voila...this is damn tasty, obviously spicy, and the chicken is perfectly moist and tender. I actually couldn't eat the entire peppered boob, it was massive!
*drool*
Despite my body screaming "AAAAAHHHH NOT MOAR MEAT" that looks really fuckin' good. :eek:
Considering chicken is the only meat I can digest...I'll do whatever I can to it to make it tasty. Since these are so huge, I'll probably chop one up tomorrow and throw it on a field green salad with Italian dressing. :fap:
Impromptu chicken is good. :mrgreen:
Mr. Suu is on 2nds already. :eek: He just got home about a 1/2 hr ago. I'm still mad full.
It's a hungry day for some reason.
(Just ate 2 chicken breasts, 1.5 cups chopped veggies, 1/2 pound of angel hair pasta and pesto without blinking.)
Mmm, Suu, looks delish!
Richter, where'd you get that "hungry day" phrase? My now-7 year old used to say that when he was around 4 or 5 to try and get me to give him a snack every other half hour.
"It's a hungry day, Momma!"
*cue Twilight Zone music*
Suu's Boobs: HAWT! And taste like chicken.
I might try this, grill it, and then slice it over a salad.
EDIT: PS - canned green beans are fucking TERRIBLE.
FACT: Everything is better with Crushed Red Pepper.
Try it on Frosted Flakes.
I do loves me some crushed red pepper. It is good stuff!
Quote from: LMNO on July 08, 2008, 04:21:35 PM
I might try this, grill it, and then slice it over a salad.
EDIT: PS - canned green beans are fucking TERRIBLE.
I TAKE WHAT I CAN GET, DAMNIT!!! :argh!:
And I'm having it over a salad today, actually.
That looks delicious! Something I will have to try. Wonder how well it would grill?
I'm sure it would grill okay...but I purposely wanted it more on the moist side, hence the oil and baking. You may want to marinate it longer than I did before throwing it on a grill. Probably overnight.
Quote from: LMNO on July 08, 2008, 04:21:35 PM
EDIT: PS - canned green beans are fucking TERRIBLE.
i was going to say that :)
but the breasts look yummy!
Dude, if I had the money for more fresh veggies, I would...but when cans are like 5 for $10 and frozen boxes of veggies are 10 for $10, I'll take what I can to save some money. I know damn well fresh green beans are better, in fact, I really wanted to grill up some asparagus. but I was definitely too poor for that. :( I basically had to tap into my hurricane cans to even find the green beans, because I can't eat corn and I absolutely hate canned peas.
And the chicken was on sale for a $1.99 a pound...I got lucky.
Are there no vegetable stands in your neck of the woods?
Sounds delicious Suu. Might try this out tonight since I pretty much have all those ingredients readily available except for the chicken. Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar :sad:
Quote from: Reverend Whats His Name on July 08, 2008, 07:44:01 PM
Are there no vegetable stands in your neck of the woods?
I agree with the opinions on canned veggies, but also certainly the more cost efficient nature of frozen and canned vegetables as well. Personally I traded off canned for frozen vegetables a long time ago because the canned always tasted too soggy to me, but either way understand not being able to afford the good and fresh things all the time. I try to do fresh when I can.
RWHN's comment just reminded me though that they actually do hold a farmer's market every Saturday in the center of my town but I've never gotten around to checking it out. Are they [generally] less expensive than fresh vegetables at the grocery store?
Quote from: Reverend Whats His Name on July 08, 2008, 07:44:01 PM
Are there no vegetable stands in your neck of the woods?
No, I have to drive OUT OF THE CITY about 30 miles to South County or Portsmouth. They do hold a farmer's market in Providence every Friday, but when I've gone down there, the only stuff I've found is freshly baked carbohydrates, which I cannot digest, freshly slaughtered cow, which I cannot digest, lettuce, cabbage, strawberries, and potted flowers.
It may not be the season for green beans yet.
this does look good.
even though my dad ruined chicken for me.
7 nights a week for 18 years'll do that to ya.
and i love that cock-tastic plate.
it matches the cock stuff i have in my kitchen.
what is it about chickens in the kitchen that's so damn cute?
Quote from: trippinprincezz13 on July 08, 2008, 11:24:34 PM
Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar :sad:
I would suggest a combination of lemon juice and white wine. You need the acids from the vinegar/lemon juice, but a splash of white wine would help out with some of the flavors.
Quote from: trippinprincezz13 on July 08, 2008, 11:28:08 PM
Quote from: Reverend Whats His Name on July 08, 2008, 07:44:01 PM
Are there no vegetable stands in your neck of the woods?
I agree with the opinions on canned veggies, but also certainly the more cost efficient nature of frozen and canned vegetables as well. Personally I traded off canned for frozen vegetables a long time ago because the canned always tasted too soggy to me, but either way understand not being able to afford the good and fresh things all the time. I try to do fresh when I can.
RWHN's comment just reminded me though that they actually do hold a farmer's market every Saturday in the center of my town but I've never gotten around to checking it out. Are they [generally] less expensive than fresh vegetables at the grocery store?
Sometimes. But they generally aren't more expensive and the quality is better, at least compared to my local grocery store. We have a fruit/vegetable stand less than a mile from our house and they've got just about any vegetable or fruit you can imagine. We had some fresh garden peas a couple nights ago with our supper. Last night, my wife made some grilled Red Pepper/Red [quayle]Potatoe[/quayle] combo from stuff we got from the vegetable stand.
In my experience, the cost is less, and the quality is FAR superior.
Last night, I had a salad made with farmstand lettuce, arugala, radish, feta cheese, and walnuts, and it kicked some serious ass. As a lifelong meat eater, I didn't even miss the animal flesh.
I've been all up on arugula and other field greens lately. Some of them taste like dirt, but I need the fiber. :|
Quote from: LMNO on July 09, 2008, 02:24:30 PM
Quote from: trippinprincezz13 on July 08, 2008, 11:24:34 PM
Do you (or any other chefs out there) think white wine would be an acceptable substitute for the white wine vinegar? Or does it kinda need that vinegar-y taste too? I have white wine and vinegar, but no white wine vinegar :sad:
I would suggest a combination of lemon juice and white wine. You need the acids from the vinegar/lemon juice, but a splash of white wine would help out with some of the flavors.
Cool. I was thinking maybe the lemon juice route too, but wasn't positive. Didn't get to try it out last night anyway because we went to go see my brother play and didn't have time for real dinner. Taco Bell :vom: :vom: :vom:
Have everything at home though now, so probably doing it tonight for dinner.
I'm definitely going to try to make the effort to go to the farmer's market this weekend. If only to see what they have to offer since the grocery store produce has been pretty disappointing lately.
We have a wonderful Farmer's Market here and I buy fresh and freeze my own. When corn is 10 ears for a $1 or beans are $3-$5 a bushel, how can you NOT buy more and freeze it for later?
The only vegetables I can't/don't freeze are the lettuces (of course) onions and peppers, though I have frozen chopped vidalia just because I was to cheap to throw it out.
Quote from: Suu on July 09, 2008, 03:50:25 PM
I've been all up on arugula and other field greens lately. Some of them taste like dirt, but I need the fiber. :|
You need to wash them, usually.
Heh. Kidding. To mitigate the dirt flavor, use garlic, hot peppers, and lemon juice/vinegar.
Also, if you can find them, flax seeds are a great source of fiber and Omega-3 oils. toast up a Tablespoon or so and sprinkle on yr salads. nice nutty flavor, and good for you, too.
i always think arugula tastes a bit like nuts, pine nuts slightly. which is why they go so well together (in pesto, for instance)
Oh I like arugula, I think it's the oak leaves and endive that taste more bitter in the mix.
I once planted arugula, not realizing how, um, hardy and self-propagating it is.
Now it's EVERYFUCKINGWHERE. Also tomatoes.
Cucumbers once took over my mom's garden...that was hysterical. I never ate so much cucumbers that year in my life. :x
I would not mind cucumbers.
The pumpkins, though, oh fuck. SO MANY PUMPKINS.
Quote from: Nigel on July 10, 2008, 03:35:10 AM
I would not mind cucumbers.
The pumpkins, though, oh fuck. SO MANY PUMPKINS.
I LOVE PUMPKINS
they're always so expensive
but my mum makes this awesome pumpkin cream soup, which is bright orange and creamy and deliocious
Quote from: triple zero on July 10, 2008, 03:30:42 PM
Quote from: Nigel on July 10, 2008, 03:35:10 AM
I would not mind cucumbers.
The pumpkins, though, oh fuck. SO MANY PUMPKINS.
I LOVE PUMPKINS
they're always so expensive
but my mum makes this awesome pumpkin cream soup, which is bright orange and creamy and deliocious
I will remind you of this and beg the recipe when I hve tons of pumpkins in Sept-Oct!! My kids love pumpkin anything!
I love pumpkin soup; that's probably what I'll do with most of them, and pies from some, and pumpkin curry with a few more, and the rest will rot on the ground.
Quote from: Evil Bitch Khara on July 10, 2008, 06:02:23 PMQuote from: triple zero on July 10, 2008, 03:30:42 PM
Quote from: Nigel on July 10, 2008, 03:35:10 AM
I would not mind cucumbers.
The pumpkins, though, oh fuck. SO MANY PUMPKINS.
I LOVE PUMPKINS
they're always so expensive
but my mum makes this awesome pumpkin cream soup, which is bright orange and creamy and deliocious
I will remind you of this and beg the recipe when I hve tons of pumpkins in Sept-Oct!! My kids love pumpkin anything!
i think it's basically pumpkin chunks, boiled in veggie stock, then pureed with a blender-on-a-stick. cream is added and stirred afterwards. fresh ground black pepper to taste.
when serving, put a little drop of cream in the bowl, cause it looks pretty. also some green leaf (basil, parsley,whatever you have fresh).
i will ask her if there's anything more to it, but i think that's pretty much it. maybe some garlic? (garlic is always good, after all)
Quote from: Nigel on July 10, 2008, 07:43:28 PM
I love pumpkin soup; that's probably what I'll do with most of them, and pies from some, and pumpkin curry with a few more, and the rest will rot on the ground. be lit on fire and lobbed at jerks.
FIX'T
Also, Zippletits: that sounds fantastic. I am so trying that this fall.
My wife thought it would be a good idea to just throw the rotten pumpkins from last Halloween into a pile on some old sod we had ripped out and piled in a corner. The spot is riddled with pumpkin plants. Not only that, some birds must've tucked into them at different points and crapped them over my lawn because I've got little pumpkin plants here and there growing in mah lawn.
:lulz: Welcome to HELL!
Pumpkins ftw!
There are tons of great things to do with pumpkins because they work in both sweet and savory dishes. You can make pumpkin risotto, pumpkin butter, stuffed pumpkin, etc.
This year I'm trying out growing a Japanese pumpkin called kabocha. Most sites recommend simmering it in a mix of mirin, soy sauce, sugar, and dashi broth. I wonder if that method would work well with other winter squash...
I bet it would, and it sounds delicious!
Ooh, I make pumpkin curry soup every Halloween! I make grilled cheese sammiches to go along with. My kids love it! :D
Two words: pumpkin souffle.
Just tried the Peppery Chicken BoobsTM
Fucking Awesome!
"Try MY Peppery Chicken Boobs!"
/
(http://www.joeydevilla.com/wordpress/wp-content/uploads/2007/07/giada-tomatoes.jpg)
OMG Giada is HAWT!
:fap:
Her teeth are scary.
(http://shoeblogs.com/wordpress/images/whoserachel.jpg)
Now we just need dirty pictures of Alton Brown to complete this strange gathering of Food Network porn.
:x :lulz:
[insert dirty joke about Good Eats]
Just made these last night. Except I marinated them for 3 days so that I could grill them. Originally planned to just do it overnight, but weekend schedule was busy, so it got a few extra days and some extra flavor. Came out excellent. Stayed plenty moist too from marinating.
I loved them so much I'm making them again. Yum!
God I hate Rachel Ray.
EEEE VEEE OH OHHH
Rachel Ray?
BOOOOOOOOOOOO!
and yes. we need some dirty alton pics plz
[Insert dirty double entendre about 30 Minute Meals]
[Insert rather gross joke about Molto Mario.]
:vom:
[Kick it up a notch with a disgusting joke about The Essence of Emeril.]
[Oh look, here comes Guy Fieri, he's ready to Dine Her, Drive-In, and Dive]
Quote from: LMNO on July 18, 2008, 04:09:41 PM
[Kick it up a notch with a disgusting joke about The Essence of Emeril.]
Last time I was at Fred Meyer they had a clearance rack full of "Emeril's Essence". Needless to say, I could not resist buying some.
I also got a bottle of "Soul Seasoning" at the fabric store. Why did the fabric store have soul seasoning? I do not know. But I bought it anyway.
As a show host, I hate Emeril with a passion.
As a dry-goods supplier, you can find better spices.
But from my experiences at NOLA, that motherfucker sure knows how to cook.
*still wants to get her brother on a Throw-Down with Bobby Flay*
I'd like a "duke-it-out" throwdown with Flay.
just cause.
Flay is a gigantic carroty jerkface.
Well, he lost last night's Battle Zucchini. Also, I wish I'd been one of the judges, some of those dishes looked really yummy.
Lol, mastic tastes like sap.
Quote from: Squiddy on July 19, 2008, 05:52:20 AM
I'd like a "duke-it-out" throwdown with Flay.
just cause.
when my wife first told me there was a show called "throwdown" with bobby, I said I'd whip his punk ass.
Quote from: Nigel on July 22, 2008, 08:21:58 PM
Quote from: Squiddy on July 22, 2008, 03:49:27 AM
Lol, mastic tastes like sap.
LOLwut?
Something the challenger made on the last ep of Iron Chef America. Not exactly sure what it is but it appeared to be some form of candy or confection. She worked it on a cold marble slab ( :fap: ) and then put it on a spoon which was then placed in a glass of ice water. Some of the more advanced culinary minds may have more info on it.
I actually want to get my bro on Throwdown just to lower his fucking ego, to be honest. He turns down jobs left and right because they "won't pay him enough".
Listen kid, you dropped out of high school, never got a GED, and started working in restaurants washing fucking dishes while you learned to fillet fish at a market up the road...STFU. Yeah, he'll go back to the Derby Club in the fall, but until then he needs something for the summer, and my parents hate supporting him.
He always bitches about Bobby Flay, and yeah, I know he's a douche, but considering he started from pretty much the same way my brother did, I think it'd be a nice pop in the face like, "THIS is what you can do instead of bumming off of your parents and fishing your summer away. Get the experience and get the respect enough to call yourself a chef, and then move up in the world!"
Also, I've eaten at Mesa in NYC. :fap: I don't know if Flay was on staff that night but HOLY SHIT WAS IT AWESOME.
Quote from: What's-His-Name? on July 23, 2008, 01:02:07 PM
Quote from: Nigel on July 22, 2008, 08:21:58 PM
Quote from: Squiddy on July 22, 2008, 03:49:27 AM
Lol, mastic tastes like sap.
LOLwut?
Something the challenger made on the last ep of Iron Chef America. Not exactly sure what it is but it appeared to be some form of candy or confection. She worked it on a cold marble slab ( :fap: ) and then put it on a spoon which was then placed in a glass of ice water. Some of the more advanced culinary minds may have more info on it.
Alton also made a really bad haiku at the end of the show and that was the last line
I like Alton, Food Network needs to give him more shows. I like a guy who can cook AND who has a sense of humor.
I like his hand puppets
Quote from: Rev. Voodoo on July 23, 2008, 06:01:47 PM
I like his hand puppets
i almost cried laughing the first time i saw his yeast puppets.
his show is awesome cause it's nerdy.
lol, foodnerd
ps- i also once rushed over to a friend's house at 2 in the morning to help w/ a pork shoulder rub and prep cause they were DOINGITWRONG!
Quote from: Squiddy on July 24, 2008, 03:41:58 AM
Quote from: Rev. Voodoo on July 23, 2008, 06:01:47 PM
I like his hand puppets
i almost cried laughing the first time i saw his yeast puppets.
his show is awesome cause it's nerdy.
lol, foodnerd
see video: http://www.asterpix.com/console/?avi=7895591
it isn't often you get to use the phrase "yeast puppets".
(http://www.freshdv.com/wp-content/uploads/2007/09/alton_brown_geek_motivator.jpg)