Saturday Beefcake Archives: Labor Day 2006
There were more than a few options available for posting this third and last holiday of the summer, ranging from Holy Mother Church's establishment of the Feast of Saint Joseph the Worker as minor slap in the face to the workers' movements in Europe -- May 1st is Labour Day there -- to the GOP's Southern Strategy and its inherent racism and how the current "morality" wedge issues are from the same kind of play book and the concept of being religious because it sells, in both cases, is much worse than being sincerely religious. All in due time. It's two months to Election Day. Acknowledging to the max and with pride a working class background, it only makes sense to have fun on this day of days, all ours. Workers of the world, take what you can get.
Since getting what one can take is what it's all about, behold a fine man in a fine photo from the late, great New York photographer, Bill Costa accompanied by a fine recipe that would go perfectly with late summer margheritas.
Tequila Chicken
4 boneless, skinless chicken breasts
1 tbsp Olive Oil
Small handful of minced onion
Small fresh jalapeno, minced (or 1/2 large)
4 double shots of tequila gold
Juice of one lime
1/4 teaspoon grated lime rind
1 tbsp unsalted butter
2 corn tortillas cut in strips and fried
salt and pepper
1. Sea salt or kosher salt is best. Remember that lemons and oranges are valid substitutes for limes. Blood oranges work especially well here.
2. Once the chicken is washed with the fat removed, season with salt and pepper.
3. Once the oil is heated in large skillet, cook the chicken over medium high heat for 3.5 minutes on one side and then the other. It should be golden and cooked thoroughly.
4. Remove the chicken to a comfortable platter.
5. Add onion and jalapeno to the skillet, saute for a minute.
6. Increase the heat to high, add the tequila. Boil until the liquid is reduced by half.
7. Stir in juice and rind.
8. Cut the butter into small pieces and whisk it in a piece at a time, until a creamy state is achieved.
9. Pour it over the awaiting chicken and garnish with the tortillas.
4 boneless, skinless chicken breasts
1 tbsp Olive Oil
Small handful of minced onion
Small fresh jalapeno, minced (or 1/2 large)
4 double shots of tequila gold
Juice of one lime
1/4 teaspoon grated lime rind
1 tbsp unsalted butter
2 corn tortillas cut in strips and fried
salt and pepper
1. Sea salt or kosher salt is best. Remember that lemons and oranges are valid substitutes for limes. Blood oranges work especially well here.
2. Once the chicken is washed with the fat removed, season with salt and pepper.
3. Once the oil is heated in large skillet, cook the chicken over medium high heat for 3.5 minutes on one side and then the other. It should be golden and cooked thoroughly.
4. Remove the chicken to a comfortable platter.
5. Add onion and jalapeno to the skillet, saute for a minute.
6. Increase the heat to high, add the tequila. Boil until the liquid is reduced by half.
7. Stir in juice and rind.
8. Cut the butter into small pieces and whisk it in a piece at a time, until a creamy state is achieved.
9. Pour it over the awaiting chicken and garnish with the tortillas.
This is for four united workers or two young men who can work their biceps into a magnificent state.
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