fried chicken breast with Hatch chile

Why do we pound chicken breasts?

Because we're mean. Duh. 

Nah, just kidding. Because they've misbehaved very badly. 

Nah, just kidding again. To fool us into thinking we're getting a lot more than we are.

No, for reals, this time. Because they're lopsided and so they cook evenly and a lot faster.

Add to the flour whatever you like and don't let anyone tell you differently.

Wild flower honey.

These Hatch chiles are hotter than I recall and that's why I love them so. 

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