Monday, July 1, 2013

Recipe for Stuffed Rattlesnake. No rattlers are harmed in this dish

Well this is one of those fun recipes that everyone should make for their kids and their friends sometime just for the fun of it all.  Fake stuffed rattlesnake.  This is one of the things I always made around Christmas time after a trip out to the desert to pickup and small perfectly round tumbleweed that I would then decorate with tinsel and little tiny Christmas ornaments.  A fun vision for the neighborhood kids, and then when I cooked this meal for them, it rienforced the crazy dad rumor.  

I don't normally eat meat, especially grocery store meat, just 'cuz it is so nasty and contaminated with toxins and heavy metals and bacteria.  But every once in a while it isn't so bad to have a little.  However, organic range free chicken is best here, and of course organic pork and season your own sausage.  

The fun starts when the kids eat these and the pecans provide a little crunch.  Some kids will ask what that is, just tell them the crunching is from the bones of the snake's last meal.  

Stuffed Rattlesnake
1.   4 boneless skinless Chicken breasts
2.   2 - 1 lb. Packages chorizo  Get the good stuff, from the meat counter or Johnsonville brand.  The crappy Mexican stuff by the bacon and sausage area if like 40% fat.  Yuck
3.   6 english muffins, torn into small pieces
4.   1 medium white onion chopped
5.   6 chipotle chilies reconstituted in 1/2 cup tequila or warm water (optional)
6.   1/2 cup coarsely chopped pecans
7.   1 egg, slightly beaten
8.   salt and pepper
Brown chorizo in large skillet.  Drain.  Add onions and cook for two minutes.  Add coarsely chopped chilies with reconstituting liquid.  Cool slightly.  Mix in muffins, pecans, and egg.  Take chicken breasts one at a time and place between two pieces of plastic wrap.  With the flat side of a meat tenderizer, pound to a uniform 1/4 inch thickness.  On a flat surface spread out a large piece of fresh plastic wrap.  Lay two pounded breasts side by side on the wrap.  Generously season with salt and pepper.  Spread half of the stuffing mixture onto the breasts.  Using the plastic wrap, gently roll the breasts around the stuffing until you have a tube.  Wrap tightly with plastic wrap.  Add a second layer of plastic wrap and knot the ends.  Repeat with the remaining breasts and stuffing.  In a large pot of boiling water, immerse the tied up snakes and poach for eighteen to twenty minutes.  Remove from pot and cool slightly.  To serve, while still warm, cut off one end of the plastic wrap and the snake will slide out.  Slice into 1/2 inch slices and serve with salsa, chili jelly and red chili mayonnaise.

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