Blackened Baby Strips:

For every 2 people you will be serving, select 1 ripe, PLUMP, juicy baby from your local delicatessen.
1/4 cup flour
2 tablespoons ground red pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed rosemary

INSTRUCTIONS:

Bone and skin your babies, having first closed their head in a drawer to put a damper on whining. Fillet the babies 1/2 inch thick and as long as desired, depending on source of meat (chef's choice: Inner thigh or underarm....mmmmmmmm tender!).

Now all that blood has to go somewhere, you might as well use it. Collect the blood and any other baby drippings in a skillet or wok and heat!

Dredge you tender juicy baby fillets in the powder mixture until completely covered, then toss into the HOT HOT baby juice mixture! Listen to that sizzle! Turn baby fillets over halfway through cooking time to blacken the other side. Several baby fillets should fit in the pan at once, so cooking time is next to nothing! *NOTE* Do not over cook or meat will dry out and become tough! There is nothing worse than a dry tough baby fillet!

Best served with a wild rice or sliced on a salad!

Tip: After cracking open skull use the brain and it's juices to deglaze the pan! Crumble over salad for a tasty treat!

Bon Appetite!

- Recipe submitted by JESUS