POULTRY

This was a fun recipe. It won Third Place in the national Fiery Food Contest in Albuquerque, New Mexico. It is, of course, different than the one in my cookbook because I constantly try to improve things. I have marked the differences, as you may not want it as hot as the one in the contest.    Chef Elmo

2 Tsp salt  1 T Satan's Breath® Cajun Blend (1tsp in cookbook)  12 Chicken Breasts, deboned & skinless  1 T Satan's Breath® X-Hot Curry (1tsp in cookbook)  3 cans chicken consommé  3 T olive oil  1/3 cup chopped celery  1 Tsp butter  3 tennis ball sized onions, chopped  1 Lb No-Fat sour cream  1/3 cup flour  1 T minced garlic  2 Lb mushrooms, whole caps & chopped stems  1 bell pepper, chopped

Step1:    Put chicken consommé in pot, add chicken breasts, salt and both Satan's Breath products. Boil until the chicken is tender. Take chicken out of\f the consommé and set aside. Hold the consommé over to the side (you'll need it later).  Step 2:    Preheat the Wok and add 1 tablespoon olive oil, celery, onions, bell pepper, garlic, and mushrooms. Stir fry until onions are clear. Remove vegetables from the Wok and set aside. Save any juice left in the Wok.  Step 3:    In the same preheated Wok, add 2 more tablespoons of the olive oil, butter and flour. Brown flour until you have a good dark roux. Slowly add the consommé that you held in reserve from boiling the chicken until the roux is the consistency of melted ice cream  (If there is any consommé left, save it for the rice). Blend until smooth like a light cream (no lumps) and then add the sour cream.  Step 4:    Reduce heat under the roux and add the chicken and vegetables. Simmer over low Heat. Check seasonings and serve with yellow rice   Step 5:    Rice for the chicken.  

3 cups yellow rice (Par Excellence brand)  6 cups water  3 T butter  

Cook rice according to the instructions on the package. 

 2 T. olive oil
½ tsp. Satan’s Breath® Jalapeño Garlic
½ tsp. Satan's Breath® Cajun Blend
Salt (optional) If used sprinkle lightly
Sho-Nuff pepper sauce as needed
2 chicken breast halves per person

Wet the chicken breast with the Sho-Nuff. Then sprinkle the chicken heavy on each side. I think you will find you do not need the salt. When it is sprinkled with the garlic and Cajun blend, place it in a preheated wok with the 2 T. olive oil. Cook until done, and tender. This is a fantastic dinner and should be served with a nice fresh salad, and a nice crunchy bread.
(Option - Throw it on the charcoal grill or broiler.)

 2 T. olive oil
2 tsp. butter
4 T. flour
2 cups chopped onion
2 T. minced garlic
2 7 oz. cans Mexicorn, drained
1 10 oz. can Ro-Tel
1 14 oz. can black eyed peas (optional)
3 lbs. chicken tenders
1 tsp. salt (optional)
1½ tsp. Satan's Breath® Cajun Blend
1 T. Cayenne pepper sauce
 

Salt and pepper chicken in the normal way to fry.  Now put enough olive oil in a wok and brown chicken tenders and cook till most done.  Remove from wok and set aside.  Drain and mash the black eyes peas and half the corn.  (You can put them in the blender with 1 T. corn juice.)  Put olive oil and butter in the wok.  When the butter has melted, add the flour and blend till smooth.  Add the mashed corn and peas.  Cook and stir so they will not stick.  Make a golden brown roux then add the chicken back in with the garlic, tomatoes, whole corn and onions.  Salt to taste.  if mixture is to stiff, add a little water.  Be sparing for this is the finish dish and suppose to look like a thick dish.  Let it simmer for 15 minutes to mix all the flavors.
Serves 6 to 8.  Good over rice. 

 4 de-boned chicken breasts
2 eggs
4 oz. no fat sour cream
1/2 cup buttermilk
1/2 cup self-rising flour for wash
1 tsp. salt for wash
1/4 cup flour for gravy
1/2 tsp. salt for gravy
2 T. Satan's Breath® Jamaican Jerk
1 qt. Crisco oil
 

In a mixing bowl whip the buttermilk and eggs together to make a wash.  Now in a separate bowl add the flour, salt and Jerk Seasoning together and mix until it is blended evenly.   Pour 2 inches of the oil in a black cast iron skillet and preheat oil to about 350º F.  I use a thermometer.   Now dredge the chicken through the egg mix, then the flour mix.  Carefully put the four chicken breasts in the hot oil and cook until golden brown.  Pour all the grease out of the skillet except about 3T.   Make sure you leave any
crunch from the chicken in the pan too.  Now add 1/4 cup flour and 1/2 tsp. salt and 1/2 tsp. Jerk to the oil.  Stir constantly to keep from burning. Cook until a dark golden brown.  The combination above is excellent with Creamed potatoes, garden peas and cranberry sauce.  Don’t forget a hot biscuit.

 1-family pack chicken thighs (22 to 23 pcs.)
¼ cup olive oil
1-T. Satan’s Breath® Jalapeño Garlic
2-T. Satan's Breath® Fried Chicken Stuff
Salt & pepper to taste. Not necessary.  (It’s optional)
 

Season sheet pan with ¼-cup olive oil and add a little garlic to season the oil.   Now remove chicken from freezer still frozen, remove wrapping and put on the sheet pan with the oil.
Mop the chicken on both sides with the olive oil, and sprinkle the frozen hunk of chicken with the two spices above.  Put chicken skin down on a preheated 400ºF. oven and bake for ½ hour to thaw.  Remove from oven, and break chicken pieces apart, baste with the drippings in the pan, then re-season.  Leave skin down and finish baking for a total of one hour.  At the end of the first hour, remove chicken from oven, turn skin side up, sprinkle with spices and bake for one more hour.  Chicken should be tender and juicy.  This recipe can be done with any of my spices.  Your choice of flavors.  Serve 8 to 10

 2 lbs. chicken tenders
1 tsp. salt, or to taste
1 T. olive oil
1 T. minced garlic
1 baseball size onion, sliced
1 large bell pepper, julienne
1 T. soy sauce
1 T. Satan's Breath® Vindaloo Powder
1 T. Satan's Breath® Cajun Blend
1 14½oz. can sliced stewed tomato

In a preheated wok add the olive oil. When it swirls add the minced garlic, salt, Vindaloo Powder, Cajun Blend and the chicken tenders. Cook the chicken till almost done. Now add the onions, bell pepper, soy sauce and stewed tomatoes. Stir fry until the onions start to collapse, then add the can of tomatoes. Put on low heat, and simmer 10 minutes to mix the flavors. Serve over Rice.   Serves 8

 4 lbs. ribs or chicken wings (I prefer short thighs)
1 cup virgin olive oil
2 T. white distilled vinegar
3 T. Satan's Breath® X-Hot Wing & Rib Rub
Salt to taste
 

Blend the last 4 items above together so there are no lumps. (This is the minimum required for each 4 lbs. of meat.)  (If you like pain add ½ to 1 tsp. habanero pepper to the above mix.)  Now take a brush and mop all sides with the liquid mix.  Put on the grill. As you mop each side sprinkle with the dry X Hot Wing & Rib Rub.  Each time it is mopped with the liquid repeat the dry sprinkle to make a crust on the chicken wings & ribs.  Serves 4.  Figure 1 lb. per person.

2 T. olive oil
½ tsp Satan’s Breath® Cobra Garlic
½ tsp Satan's Breath® X-Hot Wing & Rib Rub
Sho-Nuff Pepper Sauce, as needed
1 whole de-boned & skinned chicken breast per person
Salt to taste, optional
 

Wet chicken breast with Sho-Nuff.  Then sprinkle the chicken heavy on each side with the Cobra Garlic and then the Hot Wing Rub.
When it is sprinkled with the Garlic & Hot rub, place it in a preheated wok with the 2T. olive oil.
 

This is a fantastic dinner and should be served with cranberry sauce, nice fresh salad and a nice crunchy bread.
 

Option-Throw on the charcoal grill or in the broiler.

 1.5-T. olive oil
½-cup Satan’s Breath® Low Glow Chipotle Sauce
1.25-lbs. chicken tenders, cut fingerlings
½-sliced Vidalia onion
1-can Italian Cut Green Beans
4-cups left over toss salad
½-tsp. salt, optional
½-tsp. Satan’s Breath® Gourmet Black Pepper
1.5-lbs peeled & clean shrimp

In two separate dishes; marinate, using the Low Glow Chipotle Sauce, the chicken tenders in one dish and the shrimp in the other. Make sure both are totally covered on both sides. Wrap with plastic wrap and put in the refrigerator for a period of 8 hours or overnight. When ready to cook, which I do at the last minute so it will be nice and hot when served. Start off with the olive oil in a preheated wok. Do the chicken first. When the chicken is done, add the onion slices, green beans. Stir-fry until the onions are limp, but still a little crunchy. When it is ready add the toss salad and the shrimp. Scrape any chipotle sauce left in the bowls into the wok. The shrimp should take only 4 or 5 minutes. Do not overcook. Serve only with a little hard bread and butter. Serves 4

 Marinade
½ cup olive oil or peanut oil
4 T.  Satan's Breath® Chipotle Rub
1+ cup red wine
1 cup orange juice
2 T. minced garlic
¼ cup white sugar granules  

Follow the directions given in the Elmo's Homemade Marinade

Dish
2 T. olive oil
1.5 lbs. chicken tenders, cut fingerlings
½ sliced Vidalia onion
1 can Italian Cut Green Beans
4 cups left over toss salad
½ tsp. salt, optional
½ tsp. Satan's Breath® Gourmet Black Pepper
1.5 lbs. peeled & clean shrimp
 

In two separate dishes; marinate, using the Chipotle Marinate.  Use two dishes, one dish for the chicken tenders, in one dish for the shrimp.   Make sure both are totally covered on both sides with the Marinade.  Wrap with plastic wrap and put in the refrigerator for a period of 8 hours or overnight. When ready to cook, which I do at the last minute so it will be nice and hot when served. Start off with the olive oil in a preheated wok. Do the chicken first. When the chicken is done, add the onion slices, green beans. Stir-fry until the onions are limp, but still a little crunchy. When it is ready add the toss salad and the shrimp. Scrape any chipotle sauce left in the bowls into the wok. The shrimp should take only 4 or 5 minutes. Do not overcook. Serve only with a little hard bread and butter. Serves 4

Heat oil to 400ºF.  Now slowly lower the turkey or ham into the oil.  Be very careful for the oil will try to boil over if done too fast.  When the temperature drops to 350ºF., hold that temperature to a constant 350ºF.  You will need a thermometer for the heat is very critical.
The rule of thumb is 3.5 minutes per pound.  The turkey needs to be thawed, but if it is thawed and very cold I allow 4 minutes per pound.  Just watch the turkey very carefully and do not allow it to burn.  Nothing is any worse than a burnt turkey at meal-time.  Overall time for a 20 pound turkey will be from 1 hr. 10 minutes to 1 hr. 20 minutes.
 

A GOOD MARINADE FROM "THE HOUSE OF SPICES"
1-pint of the same oil used to cook the turkey
2-T. Satan's Breath® Vindaloo
1 to 2 T. Satan's Breath® Cajun Blend
2-T Satan's Breath® Jalapeno Garlic
1-pint Satan's Breath® Breader & Hushpuppy Mix
 

Bring oil temp up to almost a boil on the top of the stove and whisk in the
in the spices.  Cut off the heat and let the spices steep for 20 minutes.
When cool enough put in your meat syringe and inject the turkey.  Inject
all parts and rub the inside of the cavity heavy.  Let the turkey sit in the refrigerator until ready to cook.  I leave mine in overnight.  When the oil is hot and ready to cook, take the turkey out, shoot a little more juice in it, rub the cavity again.   I dust it after rubbing the oil on the second time with a little Satan's Breath® Hush Puppy & Breader Mix inside and out.
It adds to the spicy taste and the crunch.

 4-whole de-boned, skinned chicken breasts
Salt to taste
Sprinkle and coat breast with Satan's Breath® Jamaican Jerk
1/4-cup olive oil in a pre-heated wok
 

Sprinkle heavily with Jamaican Jerk on all sides and fry chicken all sides on medium heat until brown crusted and well done.   Each time you turn the chicken you may want to sprinkle it with Jerk again.
So simple, so good.
Serve with asparagus spears, lima beans and cranberry sauce.

 4-whole de-boned, skinned chicken breasts
Salt to taste
Sprinkle and coat breast with Satan's Breath® Jamaican Jerk
1/4-cup olive oil in a pre-heated wok
 

Sprinkle heavily with Jamaican Jerk on all sides and fry chicken all sides on medium heat until brown crusted and well done.   Each time you turn the chicken you may want to sprinkle it with Jerk again.
So simple, so good.
Serve with asparagus spears, lima beans and cranberry sauce.

 2 lbs. skinless, boneless chicken tenders
1 T. Satan’s Breath® Jalapeño Garlic
2 tsp. Satan's Breath® X-Hot Italian
½ tsp Satan's Breath® Gourmet Grind Black Pepper
1 bottle Kraft Zesty Italian Dressing
1 tsp. salt (optional)
 

Pull the chicken tenders apart, salt, pepper and sprinkle with Jalapeño Garlic.
Put in a bowl and pour over the Italian dressing, cover with plastic wrap and
Marinate in the refrigerator overnight.  Place the tenders, two each on a bamboo skewer and place back in the marinade until time to grill.
While the chicken is cooking on the grill, wok the following stir-fry vegetables.
 

1 T. olive oil
1½ tsp. Satan's Breath® Vegetable Stir-Fry Seasoning
1 bag Bird's Eye Pepper Stir-Fry
1 onion, sliced and shredded
1 cup canned red kidney beans (drained)
 

Put above in the wok, add the surplus Marinade from the chicken to the wok an
and stir-fry until onions start to collapse.   Do not overcook.  Serve over or with yellow rice optional. Serves 6 to 8

 4 lbs. chicken breast, (skinless & boneless)
1 10oz box of mushrooms
1 tsp minced garlic
½ cup white wine
4 pc rosemary
3 cups instant rice
2 cans cream of celery soup
½ can water
Crisco, salt, pepper and flour as needed

Salt and pepper the chicken.  Put flour and chicken in a paper bag and shake.  Fry the chicken in Crisco till golden brown.  Spray a Pyrex dish with olive oil spray and pour in the uncooked instant rice and mushrooms.  Next in a mixing bowl, mix the celery soup, water, wine and garlic.  Mix well and pour over chicken.  Put a sprig of rosemary on each side of the Pyrex.  Preheat oven to 350°F and bake for 45 minutes or until it boils.