(2 PM – promoted by TheMomCat)
What are you fixing for the big game? My daughter e-mailed me to let me know I was going to miss her seafood gumbo, buffalo wings, onion/vegetable dip and brownies. I’ll be eating MRE’s or rather the French version RCIR, Ration de Combat Individuelle Rechauffable.
Each RCIR contains
Each box includes: Main meals x2, Hors d’oeuvre, Soup, Cheese or a Crème dessert, Salted and Sweet crackers x16, Chocolate bar, Package of caramels, Gum, “Breakfast package” (Tea, Coffee, Cocoa, Milk powder, Sugar, etc), Nougat bar, Fruit gelee, Sugar cubes, Paper towels x10, Heating kit with fuel, disposable stove, waste bag and water purification tablets x6, etc.
There are pork and no pork versions and they come with cute little stove but, alas, no wine. We have managed to find a source for wine, beer and other alcohol. The RCIR’s are quite “valuable” in the world of barter when living in less than civilized conditions like war zones and disaster areas.
Anyway, I digress. I offer up my famously HOT, in more ways than one, recipe for Buffalo Wings and Blue Cheese Dip.
What are you cooking? Feel free to share recipes, ideas for solo viewing or for a crowd.
Did I mention they are boneless? The recipe is easily doubled and the “heat” can be increased by adding crushed red pepper to the sauce.
Ingredients
3 tablespoons nonfat buttermilk
3 tablespoons hot pepper sauce such as Frank’s Red Hot, divided
3 tablespoons distilled white vinegar divided
2 pounds chicken tenders, or boneless chicken cutlets cut into 2 inch chunks
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil divided
2 cups peeled carrot sticks
2 cups celery sticks
Cooking Instructions
1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
Ingredients
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper
Directions
Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
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and some sauteed arugula and tomatoes on the side.
And toast. Which goes with everything.
I don’t know nothing about no football.
I think it would make me tense and I’d have to start drinking early.
I’m gonna check out a boatload of crisp recipes … and probably just go with the frozen fruit from last summer’s farmer’s markets –
I wash it, I sprinkle it with about 6 grams of powdered sugar / pint of fruit (keeps the stuff from growing furballs, a bit …)
and … well, I gotta break out the usda / bowes and churches nutrient list & see if I can make something tasty & not tooooo crazy for the type 2 diabetes my 50 year old ass picked up last year …
— got the wife to change her apple pie to NO g’dam sugar over turkey day, and, viola! the pie was great anyway!
except for ben and jerry’s and guiness, my sugar intake had shrunk over the years – still too high, but, NOT 6 big gulps a day!
best luck in haiti – we ain’t got any problems compared to those poooor people.
rmm.
in ’83 (when I was 23).
it was all new to me. it was so much fun.
I started on salads and ended up on saute – I worked with this total pain in the ass, joey, who spent summers in Provincetown and winters and New Orleans — what a great seafood / new orleans cook.
(we got along cuz I just yelled at him and told him to shut the fuck up, and he yelled at me … and … whatever … it wasn’t a place for silly people worrying about tension … ha ha ha. )
Lobster Gumbo … we got criticized cuz I wouldn’t use a heavy dark roux – burnt roux might be authentic for some swill pots, it also covers all the great flavors –
and joey thought okra was “slimy fucking crap” so we didn’t have okra …
You needed a good lobster stock – not the hardest thing to do right, but, also pretty easy to screw up.
ummmmmmmmmmmmmmmmmmmmmmmmm… that was good chow. influences from real french high cuisine, solid country fair, african stuff and kick ass seafood …
rmm.