Tinfoil Chicken Stirfry

Tinfoil Chicken

Ingredients, per serving:

½ chicken breast, at least partially defrosted, cut into ½” cubes

2 sliced thick cut bacon, cut into ½” pieces

⅓ cup white onion, cut into ½” cubes

2 Brussels sprouts, quartered

3± cloves garlic, halved

Optional:

5 or 6 sections of a Clementine or tangerine, frozen solid.

1± TBSP roasted peanuts.

Sauce:

½ TBSP powdered Italian salad dressing mix

1 TBSP (or so) olive oil

1 TBSP soy sauce

1 tsp green curry paste

½ tsp Thai basil, dried

Salt and pepper to taste

Instructions:

Combine the sauce ingredients in a large bowl. Add chicken, onion, Brussels sprouts and garlic halves, and toss to coat. Set aside to marinade 30 – 60 minutes.

Partially cook the bacon pieces, and add with the bacon grease to the marinating ingredients. 

Start barbecue, or prepare campfire coals.

Wrap each serving in 2 layers of aluminum foil, sealing each separately.

Set on hot barbecue or on coals of campfire.

Turn regularly until done.

Serve over rice.

Making Pepper Spices

The process is pretty simple.

• Get some peppers. 
• Dehydrate the peppers. 
• Grind the peppers into powder. 
• Store the powder in a secure location. 

Note to self: do not rub your eyes or nose when you've been handling hot peppers.  Do not inhale the powder! Just don't do it.

From the top:

• Serrano's in the dehydrator tray. 
• Thai in the grinder. 
• Ground Thai.
• Some results. 

 Be careful out there, y'all. Someone could get seriously hurt by this.

Note:

• Serrano: 10,000 - 25,000 Scoville.
• Thai: 50,000 - 100,000 Scoville.

For reference:

• Jalapeno: 2,000 - 8,000 Scoville.

Roasted Peaches and Ice Cream

This isn't so complicated.

Buy some peaches. They'll work better if they're completely ripe, maybe even a bit over-ripe, than if they're under ripe.

Cut them in half. Remove the stone. (Cutting them in quarters works, too.)

Roast them over a medium grille. Turn them every few minutes to keep the sugars from burning. You'll know they're done when they're tender, but not mushy.

While they're roasting, scoop good vanilla ice cream into bowls. Add the peaches, when well cooked, to the ice cream.

If you like, you can marinade the peaches before roasting, and / or brush on a glaze while they're roasting:

• Cover the bottom of a bowl with honey, about a quarter of an inch. 
• Sprinkle a dash of cinnamon, a smaller dash of cayenne pepper, and a drop or five of vanilla. 
• Add a light layer of bourbon, top with half as much hot water and mix till totally melted.  
• (This makes enough to brush onto eight or ten peaches, cut into quarters or halves, or coat the peaches and let them marinade in the glaze for half an hour.)

Brush the peaches with the glaze as you place them on the grille.