Special guest Joe K Peanut Butter and Jelly FUCK chicken

• Ingredients

• 1 

a pad of butter

• 1/2 white onion

• six strips bacon 

• black peppercorns

• splash

shoyu soy sauce

• 1 2/3 cups jasmine rice

• 3 1/3 cups water

• premixed thai peanut sauce

• chicken 2 breasts

• 2 green onion

• Your

favorite steamed veggie

• Preparation

 

saute a pad of butter till liquid, and then add 1/2 diced white onion.

preheat oven to 430 degrees, and put six strips bacon dusted with black peppercorns in to bake at 15 minutes. drain bacon grease from the still cooking bacon and mix it with the onions. Discard bacon or eat it! then mix shoyu soy sauce ( tamini soy sauce is still all good) into onions until light brown. now put 1 2/3 cups jasmine rice and 3 1/3 cups water into your rice cooker, and pour a generous helping of premixed thai peanut sauce onto raw chicken diced chicken 2 breasts. add white pepper to taste and saute on low heat for 5 minutes, turn over and sautee for 3 minutes. the onions should be carmalizedc remeber low heat over time, but stir the onions so as not to allow them to brown. with a food processor blend 2 green onion tops(the green part). serve onion tops over carmelized onions over chicken over rice with your favorite steamed veggie (spinach and broccoli are my favorites).

Lemon & Pepper Risotto

Ingredients 

• 6 cups canned low-salt chicken broth
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons fresh lemon juice

To Prepare
Bring broth to boil in large saucepan over hot hot  heat.  Melt 1 1/2 tablespoons butter with oil in heavy large non stick if possible, deep( yr going to have to hold all the risotto in this pan so keep that in mind)  saucepan over medium low heat making sure not to scorch the butter. Add shallots and sauté until tender, about 6 minutes. Add all of the rice; stir 1 minute to saucepan. Add 1 cups boiling hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, don't hesitate to taste rice to see if its done but it should take about 35 minutes. Stir in cheese and lemon juice. Season risotto with salt and pepper. Transfer to bowl and serve. 

The Risotto should be the last thing made because it tends to get overly sticky  if it sits around for too long i would recommend this with any fish especially salmon!

Richard's Tomato Soup

• 1 Tbsp ghee (or unsalted butter)
• 1 Tsp cumin seed
• 3 cloves garlic, minced
• 1 Inch fresh ginger, minced
• 4.5 lbs. (8-10) fresh tomatoes, peeled and quartered
• 1 bay leaf
• 2 Tsp dried thyme
• 1 Tbsp Worcestershire sauce
• 2-3 Tbsp ghee (or unsalted butter)
• 3 Tbsp flour
• 1 red onion
• 1 carrot
• 2 celery stalks
• red pepper, roasted
• 2 Tbsp tomato paste
• 1 cup fresh basil, roughly chopped
• ¼ cup heavy cream
• Salt
• White pepper
• 4 drops Sriracha

Melt ghee and toast cumin seeds until sputtering. Add garlic and cook through. Add ginger and lightly cook. Add tomatoes and cook down, mashing with spoon as they become tender. Season with bay, thyme, and Worcestershire sauce. While tomatoes are cooking, make a light brown roux with ghee and flour (it should be more liquid than a traditional roux). Add mirepoix and cook until soft. Add to tomatoes. Roast red pepper in the oven and remove the skin. Dice and add to soup. Add tomato paste and basil, cook until combined well, add water if needed, remove bay leaf, blend thoroughly, and strain. Add cream and remaining seasonings and cook through. Serve with a little heavy cream and some fresh basil, if you feel like being a prick.

If I had it laying around, I would deglaze the pan I cooked the mirepoix in with some bourbon. But that's taking things to an entirely different level of prickness.

It should go without saying that this needs to be eaten with a buttery grilled cheese sandwich.

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