Food Porn: New York's Hottest Club is....SPICY

Today’s meal has an Asian flair to it, and is also dairy- and gluten-free for those of you who give a damn (or have monthly resolutions like I do. We’ll see how long I can last without cheese. Feta doesn’t count. Neither does goat cheese.)

ANYWAY, I bought a package of chicken breast tenderloins. I mixed chunky peanut butter and hot sauce in a bowl (I use Sriracha hot chili sauce— flavorful spice, not just spicy for the sake of being spicy).

"New York's hottest club is Spicy. Opened in 2017 in the upper east side of a dumpster, this 24 hour bitch fest is the creation of..." -Stefon, SNL

I slathered the chicken with this mixture, then put the pieces in a single layer in a dish and sprinkled with hot curry powder and chili powder. You can use cayenne to add spice, too, but I didn’t have any. I let this “marinate” all day in the fridge while I was at work. I like chunky PB but if you like creamy, so be it. Cashew (or maybe even almond) butter could also work.

First thing when I got home, I took the chicken out of the fridge and put on a pot of jasmine rice to boil. The chicken was cooked in a pan, sort-of fried (I cooked it in coconut oil to add more Asian flavor and also, coconut oil= YUM), and sort-of steamed because I turned down the heat, added some water and cooked with the lid on.

Remove the done chicken from the pan (I put it on a plate and cover that with another plate to keep it warm), add some more peanut butter, spices and hot sauce, and a bit of water to the pan, then cook until the peanut butter is melted. Not only does this make an awesome sauce, but heating up the pan with more liquid helps to clean off the browned bits from the pan (i.e. less scrubbing later!!) The same effect can be achieved by giving the pan to your dog to lick clean after it cools.