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Dove breasts, filleted from the bone. Soak in terriyaki (rice wine, sugar, and soy is better) for a few minutes while chopping up the fresh raw jalepenos and wayyyy too many onions. Caramelize the onions in the same pan with the peppers and the dove. Add half a teaspoon of fresh grated ginger and 2 cloves of garlic. Reduce the teriyaki in the pan until viscous. Serve over flaky basmati or jasmine rice. Goes well with a good cabernet, but I offend when I chill it.
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Will you, too, be one who stands in the gap?
Matt
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