Sunday’s Column – Okay, It’s Better Than Ethiopian

Jun 3, 2013 by winjaw

Time for something a little different.

The past three-day weekend gave me a chance to try out a few dishes. First was the necessity of getting another smoker. I say another because, well, I’ve been through a few.

So I rocked in a couple of Boston Butts and some pork loins. Dry rub only, thank you very much. And unlike most, I usually use mesquite wood chips for my smoke. I guess it’s the Oklahoma roots in me.

Another night it was lamb curry. We are still playing with that one simply because we keep trying different curry seasonings. You’d think curry was curry. But curry is like tomatoes, there are so many different varieties after a while you just say, “I want a red one.”

Anyway, that got me looking back over some favorite recipes. Which in turn just made me dang hungry. For those who follow this column, you know that the Little Black Dress and I believe the kitchen is the heart of the home. It’s where we create with the SONs of Thunder. Where we dance. We cook.

Over the years we’ve tried out various recipes on friends. Because of their willingness to serve as food tasters, we always name the dish after them. And in our latest book, The Little Black Dress and the SONs of Thunder – Recipes on Life and Food, we also include the story of how we came up with the dish, followed by the actual recipe.

So here’s “The Warren’s ‘Okay This Is Better Than Ethiopian Food’ Rosemary and Crab Chicken.”

Kelly Warren has been one of the Little Black Dress’s dearest friends for ages. In fact, they met in the woods, but that’s another story. The LBD and I went to see Kelly get hitched to Jeff in New York, and it was at that time Kelly gave me “suggestions” on what type of wedding ring The Dress would like. Amazing how women stick together.

Anyway, Jeff and Kelly came down to our wedding and we all planned for them to come down after we got settled. Well, they finally made it and wanted to go have Ethiopian food. For some reason, I don’t see the connection between “food” and “Ethiopia” so I convinced The Dress to convince Kelly and Jeff to come to our house for dinner instead.

Now, knowing I had to beat these New Yorkers’ ideas of “great Ethiopian food,” I spent about six hours digging through every cookbook I have. With a hint from that book and an idea from another and so on, this is what we came up with. It must have worked, nothing was left.

Rosemary and Crab Chicken

4 chicken breasts, boneless, skinless and pounded to ¼-inch thickness

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2 eggs

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1 cup bread crumbs

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½ cup of rosemary leaves

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1 small can of crab, get it fresh if you can

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1 tomato, diced

Pound the chicken breasts between some saran wrap and a meat tenderizer or some such thing until they are one-quarter inch thick. Pound from the inside and work your way out by pushing it.

Mix the eggs up in a bowl. Dredge the chicken in the eggs then let the excess drip off. Put the bread crumbs in a dinner plate. Sprinkle the chicken with the rosemary leaves and then place them one at a time in the bread crumbs. You want to completely cover the chicken with the crumbs.

Do that with each one and set aside. Get a large skillet and put a teaspoon or so of vegetable oil in and turn on to medium high heat. Put each of the breasts in and cook about 4 minutes on each side. Don’t let them dry out, if that happens, add a little more vegetable oil.

After they are done, put each one on a dinner plate, or whatever you are serving on. Take the crab and put some on top of each breast. (You can heat the crab up in a little butter beforehand if you want). Follow that with the diced tomatoes.

Hope you enjoy.