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Monthly Archives: November 2012

Guy Fieri’s Cajun Chicken Alfredo.

 

 

Photo from Guy Fieri’s cookbook “FOOD.”

 

This is a great recipe that I’ve made a few times now.  Worthy of posting.  It’s a fun play on regular chicken alfredo.

 

About 1 LB Boneless chicken breasts

 

Blackening spice rub (Make a batch with 2T salt, 1T granulated garlic, 1T cracked black pepper, 2t white pepper, 2t onion powder, 2t cumin, 1t cayenne, 3T paprika)

 

2T olive oil

 

3T minced garlic

 

1/4 cup dry white wine (or n/a substitute)

 

3 cups heavy cream

 

1 cup sun dried tomatoes roughly chopped

 

1 pound fettuccine

 

3/4 cup parm cheese (divided 1/2 cup and 1/4 cup)

 

1t sea salt

 

1t black pepper

 

1/4 cup sliced green onions for garnish

 

 

Rub the chicken with the blackening spice and in a hot cast iron skillet sear the chicken for about 2 minutes per side.  Then place chicken on a baking sheet and place into a 350 degree oven until internal temp is 160 (10-15 minutes).  When done, allow to sit for 10 minutes then slice across grain into strips.  Reserve.

 

Meanwhile boil a large pot of water (salted).  Add pasta when boiling and cook until al dente.  Strain.  Reserve.

 

Add oil to a pan and warm over med-high heat.  Saute garlic for about 2-3 min.  Add wine to deglaze.  Stir in heavy cream, bring to simmer and cook until reduced by half.  Add in the sun dried tomatoes and the chicken.  Simmer until desired consistency then add 1/2 cup of the parm cheese, salt, pepper, and the pasta.  Stir well.

 

Serve on warmed plates and garnish with more parm cheese and the green onions.

 

Cheers!

TGA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
2 Comments

Posted by on November 13, 2012 in Cooking, Recipes

 

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Pozole.

 

 

Pozole.  Oh, my sweet Mexican princess.  This comfort dish is great any time of the year.  Combines pork and hominy with great spices.  Despite its great flavors it has kind-of a gory history.  According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on special occasions, the meat used in the pozole was human. Yes, that’s right folks…  After prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion.

 

Well, that’s appetizing.  Who’s up for a recipe with non-human flesh, hmm?

 

 

3 Lb Pork shoulder

Chili powder, cumin, salt, pepper

 

 

 

2T corn or canola oil

2 onions, chopped

 

 

1 Jalapeno, minced

 

6 Garlic cloves, minced

 

2T chili powder, 1t cumin, 1t oregano

 

24 oz Chicken stock

 

4 cans green chilis

 

 

1 can (15oz) fire roasted diced tomatoes

2 cans of hominy

 

 

Trim the pork shoulder of any excess fat, and season liberally with chili powder, cumin, salt, and pepper. Place in a baking dish, tent with foil, and bake at 350-400 for about 1 1/2 hours (or until internal temp is 160).  I also like to pour a little bit of chicken stock in the baking dish.

 

After baking allow the pork to rest for 20 minutes.  Then pull, shred, or dice.  Reserve pork and any liquid.

 

Over medium heat warm the oil and cook onions and jalapeno for about 6 minutes.  Then add the garlic, chili powder, cumin, and oregano and mix spices to cook for about 1 minute.  Add the chicken stock, green chilis, fire roasted tomatoes, hominy, pork, and any reserved liquid.  Bring to a boil over high, then reduce to simmer for about 15 minutes.

 

Serve in warm bowls with lime wedges, cilantro, sliced avocado to garnish.  Serve with warmed tortillas.

 

No humans were harmed in the making of this pozole…

 

Cheers!

TGA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
1 Comment

Posted by on November 11, 2012 in Cooking, Recipes

 

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Remember What You’re Voting For…

Vote today.

But keep in mind what you’re voting for.  I’ve said this in previous posts.  But POTUS has very limited power.  On purpose.  POTUS cannot single handedly “fix the economy” or “create jobs.”  Despite all of the Rhetoric.  POTUS’s power is limited to 1) Military command/action, 2) Veto power, and 3) Appointments.  That’s it.

But maybe what you’re looking for is a leader.  That’s really the unspoken power of POTUS.  According to George Friedman in his great book, “The Next Decade,” the “greatest” Presidents have been Lincoln, Roosevelt, and Reagan.  Not because of what they necessarily achieved in office.  But because of how they changed the American conscience.  “Rallied the troops” so to say.

And your individual vote itself may not make a huge difference, sorry to say.  Remember that we do not live in a Democracy.  We live in a Representative Republic.  The Founding Fathers understood that they didn’t want the electorate to have complete control over who is ultimately elected into office.  Which is why we have the Electoral College.

Don’t flinch…I understand your consternation.  But still do your part.  Vote.  But understand what it means and why you are doing it…

Cheers!

TGA

 
2 Comments

Posted by on November 6, 2012 in Politics

 

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Foodie Pen Pal and Goodies Company.

 

If you are a foodie, I have two things you’re going to love:

 

First: Foodie Pen Pals!

 

Lindsay at The Lean Green Bean (theleangreenbean.com) started a Foodie Pen Pal program a few years ago that has really taken off.  There are now upwards of 1000 participants each month.  I decided to do it last month and was pleasantly surprised.  Briefly, what happens is 1) you sign up at the beginning of each month on her website (even if you’ve done it in the past), 2) you are then assigned a person that you have to make a Gift Box for, the ingredients of which cannot exceed $15, and include a recipe of your choice, 3) this is mailed by mid month to your pen pal, 4) SOMEONE ELSE is assigned to do the same for you, so you get a package from a different person than the one you are sending to, and finally 5) you blog about what you got in the mail and what you made with it on the last day of the month.  Pretty awesome, huh?  That way, each month you meet two new Foodie friends.  Definitely check this out.  It’s really fun, very inexpensive, and a cool way to meet people who are interested in FOOD.

 

So the person assigned to me was Lindsey (a different Lindsey) and she lives in Guam.  How cool is that???  My kids and I had a great time looking up Guam, reading about the local culture and food, and of course enjoying her gift box.  So Lindsey sent me a bunch of awesome treats from her island…

 

 

Included was:

 

Coco Jo’s local chocolate chip cookies

 

Nori, for treats or for making small sushi rolls

 

Guguria, another hard cookie made by the locals

 

Yan Yan, an on-the-go sweet treat with chocolate and strawberry dipping sauce

 

Ginger Peach tea

 

Papaya soap

 

So I didn’t really make a recipe with these items, but instead had a dessert party with my kids…  They dug all of the great sweets and we pretended that we were on an island in the middle of the Pacific!  Thanks Lindsey!

 

 

 

Second: Goodies Company!

 

 

You’ve probably seen the side bar ads for this on Facebook.  I decided to sign up and this month was their first shipment.  Similar set up in that you pay a set fee each month and then get a box of stuff.  It’s like Christmas every month.  So this first month had a Halloween theme (in that everything is sweet), and I received:

 

 

 

Dang – Toasted Coconut chips

 

Nutella & Go – Breadsticks and nutella…

 

Smartfood Cinnamon and Brown Sugar Crisps

 

Juicefuls Snacks

 

Mayesa Chocolate Beverage

 

Brownie Brittle Chocolate Chips treats

 

So a fun selection for the Halloween month.  The box is presented very nicely with a descriptive insert regarding all of the products.  Check it out at Goodies Company or on Facebook.

 

So if you are a Foodie and/or like pen pals and/or like getting surprises in the mail every month, you should absolutely check out these two great sites.

 

Cheers!

The Grilled Atheist

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
2 Comments

Posted by on November 1, 2012 in Cooking, Ingredients, Random Thoughts, Recipes

 

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