So if you remember a few days ago, Wendy over at SimplyMe cooked up a storm and provided my vegetarian friends with a high protein meal. That means no animals were hurt during the making of that wrap! It was a neat and clean recipe which you could feel good about… maybe even “green”.

Well today, screw all of that shit because it’s time for the meaty-tarians to step in! Flesh eaters should rejoice. I wanted Wendy to again cater to the protein rich crowd, but this time the only thing I told her was to keep the carb content low and to keep the spice level high. The reason it’s called “cock sauce” is because the bottle of sauce Wendy used has a rooster on it.

image credit: http://www.flickr.com/photos/swnktstic/

I have traditional Indian taste buds, so I like my food spicy as hell. The devil himself couldn’t handle the tongue engulfing spice I can eat. Hot fun aside, spicy food also has a host of other benefits. See my post How spice will super-charge your fat loss!

Take it away Wendy…

WARNING: This recipe not for the faint of heart or weak of colon.

I decided to combine two challenges today. My blogger friend FJ asked me to create a meaty dish with some sort of high-water content vegetable, preferably spicy. His audience is a bunch of hard-core bodybuilders (although, I love his style of writing and find his advice just as helpful for a regular old person trying to lose weight and get more fit). I knew right away I’d want to use sriracha sauce–if it’s heat he wants, it’s heat he’ll get! It’s not local, but it was the inspiration for the rest of the meal, which you’ll see uses local ingredients.

To cut the heat a little, I decided to mix the sauce with some local, raw honey. (Here’s a tip–if you have a local homebrew supply store near you, it can be a great source for inexpensive bulk honey as mead makers go through it like water). I had some locally grown and processed chicken breasts that I had purchased at Byron Center Meats (not organic, unfortunately, but definitely not CAFO and from local small town farmers).

So I sweet-talked DH into using the srirachi/honey mixture as a glaze and grilling the chicken on his new smoker/grill. I also had a bunch of kale that I had chopped and sauteed and frozen from my summer CSA share. I thawed them and sauteed in a skillet with 1 T of sesame oil and 1 T of honey and 1 T of sriracha sauce until wilted. You could also substitute any green here (spinach, kale, swiss chard).

The verdict: When you first lift the chicken up to your mouth, the smell of the chili sauce warns you that this is going to be hot. But then when you take a bite, you taste the heat of the sriracha and then you taste the sweetness of the caramelized honey. You start to think hey, this isn’t so bad, and tastes awesome, but then you realize that your lips are on fire. So you take a bite of kale and it cuts the heat. Overall, it’s a tasty dish – but only try it if you can take the heat.

The recipe for FJ: Chicken Breast With Cock Sauce (Serves 4)

• 6 tsp sriracha sauce (look for the red bottle with the rooster)
• 6 tsp honey (raw honey is best as it contains phytonutrients and enzymes and affects blood sugar less than other sugars or pasteurized/processed honey)
• 4 chicken breasts (8 ounces each)
• 1 bunch of greens (collards, kale, Swiss chard, or spinach)
• 1 T sesame oil (can also use olive oil)

Directions: Mix the sriracha sauce and honey, reserving about 1 T for the greens. Use the remaining mixture as a glaze for the chicken.

Chop the greens into bite-size pieces and saute in 1 T sesame oil. When wilted, add the remaining sriracha/honey mixture. Cook a few minutes to heat through, and until it’s the texture you want (I like mine steamed but not mushy; other people prefer more of a paste texture to their greens).

Nutrition info per serving:

Calories: 247.7

Fat: 5.6

Protein: 30g

Carbohydrates: 20.9g

Cholesterol: 65.7mg

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- FitJerk

Discuss - So what did you think of this recipe, think you can handle the heat?

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