Ahhfuk's™ Chicken Sunshine Sandwich™

Ok, here goes. The Sunshine Chicken Sandwich.

Ingredients:
Chicken breast (one per serving) Boneless, Skinless & trimmed of all fat.

2 teaspoons garlic

1 small onion diced

2 tablespoons olive oil

1 tablespoon canola mayonnaise

A dash of grey salt

fresh ground pepper

1 Diced Roma tomato

shredded lettuce

Whole wheat, or other "hearty bread"

1/4 tsp lemon basil

1/4 teaspoon dried parsley

1/4 cup water

1/2 tblspn Course ground prepared mustard

1 tbsp Hot sauce - gourmet style, not a thin sauce.

Heat up a skillet or fry pan to a medium high heat
Add water and chicken, allow chicken to cook till he water has boiled off, turing occasional.
When the water has evaporated, add the olive oil, garlic, and other spices (hot peppers to taste).
Brown the chicken breast evenly. Remove & set aside. Keep the sauteed spices aside as well.

Generously lather your bread with the mayonnaise, hot sauce & mustard and the sauteed spices. Toast lightly. (you could also add a bit of provolone or Munster cheese)

Assembly your sandwich & enjoy.

spanky's Maple Bacon Tacos Fried in Back Fat

1 package corn tortillas

1 pound pork back fat, preferably Moviewhore's

1 bunch green leaf lettuce, torn into small pieces

1 package maple bacon

3 large ripe tomatos, cut into small cubes

1 bunch green onions, sliced thin

2 large avocados, cubed

1 12 ounce package shredded Monterey Jack cheese

Salsa, sour cream, jalapenos to garnish

Slowly melt back fat in saucepan until it melts. Over medium heat, fold tortillas in half and place in melted back fat; fry slowly until crisp; drain on paper towels. Place in warm oven to keep warm.

Fry maple bacon until crisp; drain. Crumble wll.

Serve tacos with all ingredients place in serving bowls, along with fresh salsa, sour cream, and jalapenos.

Silence of the Clam's Linguini with Clams

Even FCers should be able to handle this one. As shellfish supposedly has aphrodisiac qualities, perhaps this will even help one of the resident sockfuckers get laid.

24 littleneck or cherrystone clams, live, well scrubbed

1/2 lb linguini

1/4 cup best extra vigin olive oil

2. cloves galic, peeled and finely chopped

2 T chopped fresh flat-leaf parsley

Salt

pinch red pepper flakes

water

1. In a large pot, bring 2 quarts of water to a rolling boil. Add rather more salt then you would when making pasta ordinarily, as the "sauce" contains no salt. (NOTE - do not add oil to the water).

2. In a small saucepan, on low heat, warm the olive oil and add the garlic and pinch red pepper flakes. Just keep it warm, do not cook the garlic.

3. In a large pot with a lid and steamer tray, bring 3/4 cup water to a boil. Add the live clams to the steamer tray and steam until they all open, about 5 to 7 minutes. Reserve both clams and water (which is now infused with clam juice).

4. While the clams are cooking, cook the linguini until barely al dente, then drain it.

5. Put the linguini back in the pasta pot over low heat and finish cooking it in the water from the clam pot.

6. Add the oil/garlic/red pepper mixture to linguini and toss. Add the cooked clams, and toss. Then add the parsley and toss again. Serve.

Serves 2-3

Geektoendallgeek's Underaged Asian Lamb Ribs

4 Lamb spareribs, trimmed

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup soy sauce

3/4 cup hoisin sauce

1/2 cup Mirin (a chinese wine), or sherry

2 tablespoons honey

2 tablespoons lime juice

2 teaspoons diced fresh gingerroot

2 teaspoons sesame oil

1 teaspoon 5-spice powder


Rub salt and pepper into ribs. In shallow glass pan, combine Oriental Marinade ingredients; reserve 1/2 cup for basting. Add ribs, turning to coat. Cover and refrigerate 4 to 6 hours. Place ribs on grid of broiler pan, discard marinade. Roast in 375 degrees F oven 40 minutes, basting every 15 minutes. To Grill: One hour before grilling, season ribs. Cook over medium-hot coals. Cover and grill 4 inches from coals for 50 to 60 minutes, turning every 10 minutes. Brush on glaze last 10 to 15 minutes of grilling. Enjoy that sweet underage taste!