I have to admit I do not know much about the lawsuit Paula Deen is involved in so I am stating my opinion based solely on her use of inappropriate language. Do I like the fact that she used the N-word to describe someone; No! I do however think it has been blown way out of proportion. Would I feel differently if it had been derogatory against me? Maybe, I can't say. This is what I do know...I remember visiting my grandparents in Florida one summer when I was in high school. I don't remember the topic of conversation but somewhere in the conversation my grandfather used the N-word too. I was shocked to say the least and a little disappointed. Then I had to remember that my grandfather was born and raised in South Carolina. He lived during a time when that word was used very commonly. It didn't make it right but it did help me understand. Paula grew up in that same situation.
I also try very hard not to judge others keeping in mind John 8:7 (NLT):
They kept demanding an answer, so he stood up again and said, "All right, but let the one who has never sinned throw the first stone!" I know I am not in the public spotlight like Paula is but I am not perfect either.
She has apologized and tried to make things right, she can't go back and change what she said. Is it right to destroy her entire life over this? It makes me a little disappointed in her but I still think she is an amazing chef and I love her recipes. I therefore am not boycotting Paula Deen and am sharing another one of our favorite recipes of hers with you tonight.
Paula Deen's Gold Medal Fajitas
Ingredients
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
Directions
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
Enjoy!
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