In our opening weekend of football, the revamped New Orleans Saints defense will feast their eyes on rookie quarterback, Washington Redskins’ Robert Griffin III, who knows how to run like the dickens and sign deals with the likes of Subway, Addidas, and Gatorade, making him one of the most sought-after rookies for crazy-ass deals. Yes, crazy-ass deals, I tell you. Who in their right mind would sign off on a barbecued chicken statue of themselves? Foie gras, perhaps. Possibly caviar. Hell, even jambalaya, but barbecued chicken? If you don’t believe me, see for yourself; I couldn’t make this sh*t up, even if I tried.
Mmm, mmm, tasty!
With family ties here in the New Orleans area, RGIII, as he is affectionately monikered, spent his college years at Baylor where he threw for 10,355 yards (4,293 came in his last year), rushed for 2,254, and earned the 2011 Heisman. The Saints D might be put to the test come Sunday in learning how to contain this dual threat; yet, they are fortunate that they will be meeting him in Game #1, when rookies tend to make messy mistakes.
To my hungry boys in the black and gold, just look like at RGIII as a big ole pile of barbecued chicken and let’s hope that by the end of four quarters, RGIII will look and feel like goulash. In honor of our RGIII returning to his NOLA roots, I humbly offer Griffin Goulash.
You can make this with pork… or chicken if you like.
Bon Appetit and Who Dat!
8oz new potatoes, peeled and left whole if small or cut into 1 inch pieces if large
4 pork loin chops (fat removed) or 2 large, 3 small) chicken breasts, skinned, cut into 1 inch pieces
1 green pepper, seeded and cut into small pieces
2 tsp paprika
2 tsp vegetable oil
1can chopped tomatoes
3/4 tsp dried oregano
Pinch caraway seeds
1 chicken stock cube
1 cup of water
2 heaped Tbsp full fat Greek style yogurt
Large handful parsley, finely chopped
- Cook the potatoes in lightly salted boiling water for about 10 – 15 minutes or until just tender.
- Put the pork or chicken in a large plastic bag. Add the paprika and season with salt and pepper. Close the bag and massage until all the meat is coated with the spices. RGIII likes to be massaged.
- Heat the oil in a wok or large frying pan. Fry the meat until it has turned light brown. Add the tomatoes, green pepper, potatoes, oregano, caraway seeds and water. Crumble in the stock cube and bring to the boil. Cover, turn down the heat and simmer for about 3/4 hour for the pork, 30 minutes for the chicken, or until they are cooked through and tender.
- Take the pan off the heat and stir in the yogurt and parsley. Serve immediately with orzo (rice shaped pasta), rice or simply crusty bread to mop up the juices.
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