Over the years I have become adept at cooking a number of dishes I have copied from other places. I love to eat something awesome and then either recreate it or make it even better. I have tried my hand at pastas, crawfish vol a vent, clams Sinatra, rib preparations, fajitas, soups and many other things. In the past few years I have been perfecting a chicken chili recipe that has served many a good football weekend in Michigan. I have no idea where I first had chicken chili but it has become an obsession of mine. I’m told that is approaching legendary. I’m not sure. I think it’s pretty good but it’s still a work in progress.
Tonight I made what I think is my best batch to date. I’m really excited because I get to serve it to family tomorrow at our second annual Christmas cookie baking party. The chicken was braised over a low fire with care in hopes that St. Nicolas shaped cookies soon would be there.
I guess the proof will be in the “pudding” as Tiny Tim might say. Reports to follow tomorrow. Off to dream of sugar plums.
Ah the Holidays!