Fifty Shades of Chicken: A Parody in a Cookbook
by FL Fowler
Copyright ©2012
Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York
ISBN 978-0-385-34522
eISBN 978-0-385-34523-1
Design by Stephanie Clockwork
Photographs by Jon Von Pamer
Cover photography by Jon Von Pamer
Pages 160
Crispy Chicken Tenders with Cashews and coconut curry
1 ¼ pounds chicken tenders, patted dry with paper towels
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
½ cup coconut milk
1 tablespoon red curry paste
½ teaspoon Asian fish sauce soy sauce
¾ cup roasted, salted cashews
¾ cup unsweetened coconut flakes
¾ cup cornflakes
lime wedges, for serving Cilantro sprigs, for serving
Preheat the oven to 450˚F. Lightly grease a large baking sheet.
Using the side of a rolling pin, gently pound the chicken tenders into submission; they should be ¼ inch thick. Season with salt and pepper.
In a wide, shallow bowl, whisk together the coconut flakes until finely chopped. Add the cornflakes and pulse until just blended. Transfer to another wide, shallow bowl.
Dip a chicken tender in the coconut mixture, letting the excess drip back into the bowl. Then dip the chicken in the cashew mixture, turning to coat evenly. Transfer the chicken to the prepared baking sheet. Repeat with the remaining chicken.
Transfer the chicken to the oven and bake, turning once halfway through, until golden all over, about 10 minutes total. Serve with lime wedges and cilantro.
Roasted Chicken Thighs With Apples and Cinnamon
2 small red apples, cored and cut into 1 inch cubes
1 pound boneless, skinless chicken thighs, cut into 2 inch wide pieces
2 tablespoons vermouth
2 tablespoons cold butter, cut into cubes
2 garlic cloves, minced
½ teaspoon ground cinnamon
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
Crusty bread, for serving
Preheat the oven 425˚F. Core the apples and cut into 1 inch cubes.
On a large, rimmed baking sheet, toss together all the ingredients except the bread. Roast until the chicken is cooked through and the apples are softened, 20 to 25 minutes. Serve with the copious pan juices, with the crusty bread for dunking.
Chicken Sliders With Thai Flavors and Sriracha Mayonnaise
1 pound ground chicken, preferably a mix of light and dark meat
1 teaspoon chopped fresh Thai or regular basil
1 tablespoon Asian fish sauce
1 tablespoon finely grated peeled fresh gingerroot
1 ½ teaspoons light brown sugar
1 lime, zested and juiced
2 scallions, white and green parts, chopped
2 garlic cloves, finely chopped
1 Serrano pepper, seeded and finely chopped
½ cup mayonnaise
2 teaspoons Sriracha or other hot sauce, or to taste
2 tablespoons peanut, safflower, or canola oil
6 slider buns
Sliced tomato, for garnish
Sliced avocado, for garnish
Thinly sliced red onion, for garnish
Kosher salt, to taste
In a large bowl, massage the chicken with the basil, fish sauce, ginger, brown sugar, lime zest, scallions, garlic and Serrano pepper until she’s thoroughly inundated with them. In a separate bowl, whisk together the mayonnaise, lime juice, and Sriracha.
Form the chicken into 6 equal size patties (each about ¾ inch thick). Heat a large skillet over medium-high heat. Add the oil. Cook the patties until the meat is just cooked through, 3-4 minutes per side.
Spread some of the mayo mixture on the inside of each slider bun and top with burgers. Garnish with tomato, avocado, and red onion. Sprinkle with salt. Enjoy with plenty of napkins.
Chicken Chili
5 tablespoons extra-virgin olive oil
3 pounds ground chicken, preferably a mix of dark and white meat
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
2 onions, chopped
1 green bell pepper, seeded and diced
4 garlic cloves, chopped
1 Serrano or Jalapeño chili peppers, chopped
2 -3 tablespoons chili powder, to taste
1 (28 ounce) can whole peeled tomatoes
1 bottle dark beer
3 cups cooked pinto beans or 2 (15 ounce) cans, drained and rinsed
½ cup chopped fresh cilantro
2 ½ tablespoons fresh lime juice, or to taste
Sour cream, for serving
Grated cheddar cheese, for serving
Heat 2 tablespoons of the oil in a large pot over medium high heat Add half of the chicken and brown it well all over, stirring, 5 to 7 minutes. Season the chicken with ¾ teaspoon salt and ½ teaspoon pepper. Transfer the chicken to a paper towel lined platter. Repeat with the remaining chicken, 2 tablespoons of oil, another ¾ teaspoon salt, and the pepper.
Add the remaining tablespoon of oil to the pan and then stir in the tomato paste. Cook, stirring, until the paste is fragrant, 1 to 2 minutes. Stir in the onions, bell pepper, garlic, and Serrano or Jalapeno. Cook until the vegetables are golden, about 10 minutes. Stir in chili powder and remaining 1 ½ teaspoons salt; cook 1 minute. Return the chicken to the pot. Add the tomatoes, beer, beans, and 1 cup water. Reduce the heat to medium and simmer very gently until thick, about 30 minutes. Stir in the cilantro and the lime juice to taste.
Ladle the chili into bowls. Serve topped with sour cream and cheddar cheese
