Friday, May 30, 2008

Tasty Thighs (for Emeril)

Hot Mama confesses to special tingly feelings for Emeril Lagasse. Watching his cooking show on the Food Network is like hanging out in his kitchen and having him seduce you with food and music. (Oh, yeah, baby! Tingly feelings for Doc Gibbs and the rest of the band too.)

It’s just true that a man in an apron is sexy, and there’s nothing hotter than a man at the stove. Even an ugly man looks beautiful when he’s cooking up a special dish just for you. Take Iron Chef Bobby Flay. Mmmmmm. Yummy. He’s a whole different kind of sexy from Emeril. Bobby, I could see spending time with, maybe years. Emeril would have to leave by noon the next day—after round three or four of raucous, rambunctious amore, of course.

I’d have him whip me up an omelet before leaving, though, and then maybe come back to bed for a couple more rounds. But he’d have to be gone by 4 p.m., I swear. By then I’d probably be sick of him yelling “Kick it up a notch!” every time he changed positions or “Bam!” every time he hit my g-spot.

This recipe is my variation of one he did with shrimp and fish, which was as spicy and tasty as the man himself. But I can’t give you his recipe because he might sue me. In which case he’d probably never cook me dinner and then breakfast.

1 lb. boneless, skinless chicken thighs
1 cup sweet red pepper cut in chunks
1 cup green bell pepper cut in chunks
Half cup of olives
1 cup onions
½ cup sliced fennel bulb (substitution: celery)
Six roma tomatoes, chopped (or a 14 oz. can of chopped tomatoes)
2 tablespoons tomato paste
Parsley, thyme and bay leaf, chopped basil, minced garlic, all preferably fresh
Salt, cayenne
Dash of Worchestershire sauce
Hot sauce, preferably Crystal Hot Sauce
2-3 tablespoons olive oil
One 14-oz. can of Swanson’s chicken broth.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat and brown chicken (5-10 minutes per side) Remove chicken and set aside.

Add another tablespoon of oil if necessary and stir in pepper, onions, fennel, salt and cayenne. Toss in oil for 2-3 minutes and add garlic. When garlic is browned, add tomatoes and stir in tomato paste. Add parsley, thyme, basil, Worcestershire sauce, hot sauce and chicken broth and bring to boil.

Add chicken and olives, reduce heat, cover and stew over low heat for 30 to 45 minutes, until chicken is fall-apart tender.

Serve with crusty French bread. Did I mention it’s low fat?

Hot Mama Cooks is a monthly column in Lady Jaided magazine

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