Spicy Kickin Biscuits Food

THE ULTIMATE SPICY CHICKEN BISCUIT

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather and prep all your ingredients.
• Thoroughly combine all of the ingredients.
• Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
• Chef's Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
• Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
• Chef's Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
• THE BREADING
• Gather and prep all your ingredients.
• Add all the breading ingredients into a large plate, and mix thoroughly.
• Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
• Thoroughly coat the chicken with the flour mixture.
• Allow the chicken to rest for ten minutes.
• Chef's Note: Repeat for the remaining chicken pieces.
• While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
• Add the chicken, and cook until nice and brown, about 3 minutes per side.
• Place the chicken on a paper towel to drain.
• PLATE/PRESENT
• Slice open your favorite Southern-style biscuit, and add the chicken.
• If you like you could add a nice fried egg. Enjoy.
• Keep the faith, and keep cooking.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

KICKIN' SHRIMP AND PINEAPPLE FLATBREADS

Steps:

• Preheat the oven to 425 degrees F.
• Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
• Heat a cast-iron skillet over medium-high heat.
• To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
• Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
• Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
• Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.