Chicken Philo Seymour Hoffman

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Now that I’m 30, I feel that I have unlocked a new depth to my emotional intelligence that allows me to share my rawest of emotions. As such I feel completely comfortable (and brave) to share, oy how my heart breaks from losing Phil so soon.

While it was such a treat to go back, catch-up and share a meaningful – albeit extremely puzzling for him – goodbye on the set of the Hunger Games, it was painful knowing that I couldn’t help him or change his fate.

Lest I risk setting off a chain reaction worse where Ashton Kutcher becomes a celebrated actor and Donald Trump becomes … actually, it probably couldn’t get worse.

I first met Phil whilst Annelie and I were working as Jami Gertz’s assistants on the set of Twister. While Hellraiser Hunt was the only person that could keep us from ruining production – it is rumoured our feud was being eyed as the first season of Ryan Murphy’s latest anthology – it was sweet, kind Phil that truly took us under his wing and attempted to help us find a sense of calm belonging and help us process life in an appropriate manner.

I didn’t even realise how fitting it was that I visited him to aid my transition to adulthood.

Given that I didn’t want to let me grief spook him, I stuck with whipping up our celebratory Chicken Filo Seymour Hoffman.

 

 

While it was our traditional celebratory dish, I love it so much that it was the perfect cover for my tears – “they’re happy Philly!”

As it should be clear by now, I love anything hot enough to liquify my organs and I love buffalo chicken. This little parcel is a bit of a posh update of the spicy wings, all the better from the lack of bones and the addition of pastry.

Who ever would have thought I’d prefer something without the bone? Old age, I guess.

Enjoy!

 

 

Chicken Philo Seymour Hoffman
Serves: 4.

Ingredients
4 chicken breasts
8 sheets filo pastry
100g blue cheese, crumbled
2 carrots, finely chopped
1 stalk celery, finely chopped
2 shallots, finely chopped
2 garlic cloves, minced
¼ cup hot sauce
salt and pepper, to taste

Method
Preheat oven to 180°C.

Using the back of a heavy based frying pan, bash each of the chicken breasts until an even 1cm-ish thick.

Combine the blue cheese, carrots, celery, shallots, garlic and hot sauce in a bowl with a good whack of salt and pepper.

Divide the mixture into four and line across the centre of the chicken breasts and wrap/roll to enclose.

Place two sheets of filo on a bench and place a rolled breast at the centre at one end. Gently roll the breast and pastry to just enclose. Fold both sides in and then continue rolling to enclose. Place on a lined baking sheet, repeat until done and top with a little bit of extra blue cheese.

Place the chicken in the oven and bake for about half an hour, or until golden and cooked through. Remove and allow to rest for five minutes … before devouring with mash and/or veggies.

 

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Along Came Philly

Guess Who's Coming to Dinner

So I have something to share – I am turning 30 this week. Yes, I know, I am getting old – thank god I’m a man and aging as a male is accepted in Hollywood!

Given it is such a milestone, I thought it best to take the old time machine out for a spin and to visit one of my dearly departed best friends.

Philip Seymour Hoffman – or Philly as I, his bestie, called him – left the world way too soon and I was so heartbroken that I never got to say goodbye. As I want to enter my 30s with minimal regrets, I felt that going back and having a meaningful goodbye would be something of an easy fix.

What says I miss and love you, without giving away the future and setting off a butterfly effect that results in another Butterfly Effect movie for which Ashton Kutcher wins an Oscar … or something equally horrific?

Image source: Chris Weeks / WireImage.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, and Tumblr.

Chipotlenny Kravitz Chicken Burritos

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Lenny, Lenny, Lenny – oh how we love you Lenny!

While there was no offer of a seamstress position in his entourage, the fact that he just came down to catch up is just the sweetest! Plus, it proves that he is smart enough to realise we would sabotage his clothes for our own malfunction pleasure.

We first connected with Lenny via his then wife Lisa, who we worked with on The Cosby Show which led to Annelie and I being the maid of honour and best man at their ‘87 Vegas wedding.

The friendly chemistry between us and Lenny was immediate and we were instrumental in him securing his first record contract, with Annelie playing the role of his muse while I tried to find a loophole in his marriage to Lisa to further my career as a groupie.

Len has been so busy lately, with first two Hunger Games movies, his tenth album (which we also produced) and his furniture collection, it was so nice to see him take the time to relax and just hang with us.

We wanted something fun, hot, spicy and casual to set the mood of our date, that was also messy so we could see Len without his shirt – obviously that meant our Chipotlenny Kravitz Chicken Burritos were on the menu.

 

Chipotlenny Kravitz Chicken Burritos_1

 

We are Chipotle fiends and as they are sadly not in Australia, we’ve had to play around with the copycat recipes online to find something that works for us. The marinade is hot and smokey, which is beautifully countered by the zing of the guacamole and the freshness of the salsa.

I am not going to lie, this recipe is a lot of work … but Len is totally worth it. Plus, they are messy so it does become clothing optional – enjoy!

 

Chipotlenny Kravitz Chicken Burritos_2

 

Chipotlenny Kravitz Chicken Burritos
Serves: 4-6.

Ingredients
Corn tortillas
Sour Cream
Grated Cheese

Corn Salsa
1 cup sweet corn kernels
2 poblano chillies, finely diced
2 red chillies, finely diced
½ spanish onion, finely diced
⅓ cup coriander, finely chopped
1 tbsp lime juice
Salt and pepper, to taste

Salsa
1 large tomato, roughly diced
10g hot chilli powder
5g hot paprika
2 tbsp coriander
1 tbsp lemon juice
1 tbsp of lime juice
¼ cup red onion, quartered
1 tbsp salt
1 tsp pepper
1 tbsp hot chilli flakes

Guacamole
2 large hass avocados
½ jalapeño pepper, seeded, and diced
¼ of a red onion, finely diced
2 tbsp coriander, finely diced
¼ a lime, juiced
¼ tsp salt

Rice
1 tsp butter
2 tsp coriander, diced
⅔ cup brown rice
1 cup water
½  tsp salt
1 lime, juiced

Chipotle Chicken
200g can chipotle pepper in adobo sauce
1 tsp black pepper
2 tsp cumin powder
2 tbsp fresh oregano, chopped
6 cloves garlic
2 tsp salt
1 red onion, quartered
¼ cup oil (canola/vegetable/olive)
1kg chicken breasts

Method
Corn Salsa
Heat a lug of oil in a large skillet over medium heat, and fry the corn and diced chillies for a few minutes. Remove from the heat and add the other ingredients. Season to taste.

Salsa
Chuck all of the ingredients into a blender or food processor. Blitz. Leave to sit for an hour or two, covered, in the fridge to allow the flavours to develop.

Guacamole
Place all of the ingredients into a medium bowl and mash until smoothed. Season to taste and adjust accordingly. As you would be aware, we love to liquify our insides with hot food so advise leaving in the jalapeño seeds for an extra kick.

Rice
Heat butter in a medium, heavy-bottomed saucepan over low heat. Add the rice and lime juice, and stir for a minute before the adding water and salt. Bring to a rapid, vigorous boil. Once boiling, cover the pan and reduce heat to a simmer leave over low heat until rice is tender and the water is absorbed, about 25 minutes. I’d advise you start checking from 20, but I am highly impatient.

Chipotle Chicken
Place all of the ingredients (other than the chicken) in blender and puree until smooth.

Stab chicken with a metal skewer or fork and cover with the marinade. Place in a large bowl and refrigerate for at least one hour or overnight.

Heat a lug of oil to medium high in a large skillet and fry chicken, a few breasts at a time, for five-ish minutes each side. Remove from the heat and roughly chop into 1cm-ish chunky, shreds. Repeat until the chicken is all done and return to the pan with the remaining marinade and fry for a few minutes.

Serve heaped in wrapped warmed corn tortillas with any combination of elements and sour cream and grated cheese.

Obviously these recipes are based on those served in Chipotle and are a combination of those we’ve sourced online and tweaked over the years. Just, you know, full disclosure.

 

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