Flat Broke with Two Goats

by Jennifer McGaha

Citrus Chicken Marinade •1 cup orange juice •1 cup lime juice •1/2 cup lemon juice •1/4 cup ancho chili powder •2 tablespoons ground paprika •4 cloves garlic •1 cup olive oil •6 to 8 boneless, skinless chicken breasts Combine all ingredients in a blender and puree. Pour the marinade over chicken breasts and refrigerate overnight.

Cajun Shrimp •1 1/2 cups butter •8 ounces clam juice or seafood stock •5 cloves garlic •4 dried bay leaves •4 teaspoons dried rosemary •1 teaspoon dried basil •1 teaspoon dried oregano •1/4 cup lemon juice •1 teaspoon ground red pepper •1 teaspoon salt •1 teaspoon ground nutmeg •1 tablespoon ground paprika •1/2 teaspoon ground black pepper •6 pounds shrimp Melt the butter. Add all ingredients except shrimp. Cook uncovered for 20 minutes. Add shrimp. Cook 10 to 12 minutes or just until pink. Serve with thick, crusty bread, and plenty of napkins.

Taco Soup •1 pound ground turkey •1 small onion, chopped •2 cloves garlic, minced •1 1/2 cups water or chicken broth •3 (16-ounce) cans beans—a combination of black, pinto, kidney, navy, and/or great northern beans, drained and rinsed •3 (14 1/2-ounce) cans canned tomatoes, diced, stewed, pureed, or fire-roasted •1 (15 1/2-ounce) can hominy, drained, or 1 cup fresh or frozen corn •1 (4-ounce) can chopped green chilies •1 package taco seasoning •Salt and pepper to taste •Grated cheese (cheddar or Monterey Jack) •Sour cream •Tabasco or chipotle sauce Sauté the turkey, chopped onion, and garlic in a large soup pot. Drain fat, if necessary. Add chicken broth, beans, tomatoes, corn, chilies, and taco seasoning. Simmer for at least an hour. Season with salt and pepper to taste. Serve with grated cheese, sour cream, and plenty of hot sauce. Since hot foods increase your endorphin levels, the more distressed you are, the more hot sauce you will need.

Smoky Poached Eggs with Chickpeas and Feta •2 tablespoons olive oil •1 medium onion, chopped •4 cloves garlic, chopped •1 to 2 jalapeños, seeded, finely chopped •1 (15-ounce) can chickpeas, drained •2 teaspoons Hungarian smoked paprika •1 teaspoon ground cumin •1 (28-ounce) can crushed tomatoes •Salt and freshly ground black pepper •1 cup coarsely crumbled feta •8 large farm-fresh eggs •Chopped fresh cilantro for garnish (optional) •Smoking J’s Fiery Foods chipotle hot sauce or other good quality sauce Preheat oven to 425°. Sauté the onion, garlic, and jalapeño in a large ovenproof skillet over medium-high heat until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin, and cook for 2 minutes longer. Add crushed tomatoes. Bring to a boil, reduce heat to medium-low, and simmer about 15 minutes. Take off heat. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven, and bake until whites are just set but yolks are still runny, 5 to 8 minutes. Garnish with cilantro. Serve with hearty brown bread and, of course, hot sauce.

Post-Surveillance Gazpacho This recipe is slightly adapted from Moosewood Restaurant’s Gazpacho a la Guadalajara. •2 cups fresh corn, cut from the cob and boiled •4 cups tomato juice •1 cucumber, peeled and cubed •2 avocados, peeled, pitted, and cubed •4 tablespoons fresh lime juice •1 clove garlic, minced •1 1/2 teaspoons ground cumin •1/4 teaspoons ground cayenne pepper •Salt •Fresh cilantro for garnish Combine all ingredients. Chill 1 to 2 hours before serving.