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Probably use chicken. I like cook remove/replace pan sauce recipes. Maybe incorporate bacon somehow like a coq au Vin.

Maybe start out frying bacon in a pot, or have chicken wrapped.

Thinking I wanna marinade chicken in a olive oil/balsamic marinade, probably with dash of Worcestershire.

Add seasoning for pork chops I used other day - salt, pepper, cayenne, thyme, oregano, garlic powder, onion powder, mustard powder, garlic powder, paprika (maybe add brown sugar to balance the balsamic. Throw some ginger or tarragon in to mix it up?)

Fry in oil, or bacon grease oil mixture. Remove and keep warm. Add onion or shallots, garlic. Butter. Throw in some white wine and chicken stock reduce. Return chicken a few minutes.

Remove. Maybe serve over pasta. I'm thinking chicken alone with a vegetable. Top or go styly French with sauce. Garnish with fresh basil and parsley?

Maybe try doing a crust on the chicken with crushed peanuts? Hooked on these Cajun bitches.

Thoughts niggers?

Probably use chicken. I like cook remove/replace pan sauce recipes. Maybe incorporate bacon somehow like a coq au Vin. Maybe start out frying bacon in a pot, or have chicken wrapped. Thinking I wanna marinade chicken in a olive oil/balsamic marinade, probably with dash of Worcestershire. Add seasoning for pork chops I used other day - salt, pepper, cayenne, thyme, oregano, garlic powder, onion powder, mustard powder, garlic powder, paprika (maybe add brown sugar to balance the balsamic. Throw some ginger or tarragon in to mix it up?) Fry in oil, or bacon grease oil mixture. Remove and keep warm. Add onion or shallots, garlic. Butter. Throw in some white wine and chicken stock reduce. Return chicken a few minutes. Remove. Maybe serve over pasta. I'm thinking chicken alone with a vegetable. Top or go styly French with sauce. Garnish with fresh basil and parsley? Maybe try doing a crust on the chicken with crushed peanuts? Hooked on these Cajun bitches. Thoughts niggers?

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What do you think about a peanut crust? I'm hooked on these Cajun fuckers, but that may be to bold for the dish