There are very few movies that stand the test of time….It’s a Wonderful Life, Smokey and the Bandit, Braveheart and my perennial favorite, Lonesome Dove. On occasion, the wife and I will bust out an old favorite and subject our squids to a little “forced family fun”. More often than not, the wife and I find the movie every bit as entertaining as it was the first time we saw it; on the other hand, the kids can’t seem to stop bitching and complaining because the movie isn’t “kick ass” enough to hold their attention. As much as I hate to admit it, by today’s standards, the little bastards are probably right and if we are honest with ourselves, the misses and I are probably just reliving the glory days. As true as it may be, give me Caddy Shack or Raising Arizona any day over Hangover or 40 Year Old Virgin.
Much like movies, I have found that family recipes also have a very short shelf life. Most that get passed down from generation to generation can’t hold up to the “kick ass” recipes of today. However, on occasion, there will be one family jewel that is timeless. Though I use “family” somewhat loosely for I am unsure of the recipes origin, South of the Border Fettuccine has long been a family tradition in our household. Like most recipes that have been handed down (see the blog entry “To Make Amends”), I have taken the liberty to bastardize it a bit and call it my own. It is simple, it is good and aside from a few candy asses I know, I have yet to find anyone who doesn’t enjoy this perennial favorite.
14.5 oz can chopped tomatoes
15.5 oz can black beans
16 oz box of dried fettuccine
2t Yard Bird Seasoning
2 garlic cloves, minced
1 medium jalapeno, seeded & minced
1/4c cilantro, chopped
4 oz sherry cooking wine
4 oz chicken stock
2 chicken breasts
Preheat grill to 400 degrees, season chicken with Yard Bird Poultry Seasoning and grill chicken for about 3 minutes per side. Place chicken on plate and allow to rest. Please note, chicken will not be cooked all the way through, but will finish cooking when added to the sauce at the end.
While chicken is resting, place water in a large stock pot and bring to a boil. Cook fettuccine according to the box directions.
While chicken is resting and the pasta water is coming to a boil, preheat a large sauté pan over medium-high heat. Add butter and jalapenos and sauté for 3 minutes. While jalapenos are sautéing, pour tomatoes and black beans into a colander and rinsed thoroughly. Once rinsed, add tomato/black bean mixture to pan and sauté for another 3 to 4 minutes. Add garlic, ¼ cup of the cilantro and continue sautéing. After an additional 2 minutes of sautéing, deglaze the pan with sherry, add chicken stock and simmer for an additional 4 to 5 minutes. While the ingredients are simmering, chop chicken and add to the sauce. Once chicken is cooked all the way through (approximately 2 to 3 minutes), serve over cooked fettuccine noodles.
Please note, for those who are short on time, store bought rotisserie chicken is a good substitute for grilled chicken.
For more “kick ass” recipes and accoutrements, visits us at www.schitbird.com.