What's On The Menu?What's On The Menu?
1. Get one good-lookin' Krychicken.
2. Test its tenderness by punching it a few times. Be sure to secure it in the pan first so it doesn't slip away. Do not attempt to pin Krychicken to wall or kiss chicken skin. Keep your damn cheek away from the Krychicken.
3. Blacken oil. Add to Krychicken.
4. Light fire.
5. While the Krychicken is roasting by the fire, hack off left wing with a big knife.
6. Keep hacked off wing away from the Krychicken while YOU steam and simmer.
7. Looks a lot better than it sounds if you see Spotsys before your eyes when you serve it.
8. Have with tea.
Corn Cakes:
1/4 cup yellow cornmeal
2/3 cups fresh or frozen corn kernels
2 green onions, finely chopped, including tops
2 eggs
1/2 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup boiling water
1-2 fresh jalapeno peppers, stemmed, seeded, and finely minced
1/4 cup plain yogurt
2 Tbsp. butter, melted
1 tsp. sugar
1/2 tsp. baking soda
Preheat oven to 200oF. Place cornmeal in small bowl, pour boiling water over cornmeal and set aside. In large bowl, combine corn, jalapeno, and green onions. In food processor, combine eggs, yogurt, flour, melted butter, salt, sugar, baking powder, baking soda, and reserved cornmeal mixture. Process until smooth. Pour over reserved corn mixture and stir to blend. Spray non-stick skillet or griddle with vegetable oil spray and preheat over medium heat. Using 1/4 cup batter, cook small batches, about 3 minutes per side. Remove to serving platter and place in oven to keep warm. Serve with Red Pepper Sauce and garnish with cilantro.
Red Pepper Sauce:
1 Tbsp butter
2 tsp. finely chopped garlic
1/3 cup finely chopped roasted red bell pepper (45min in 400oF oven,
remove skin)
1 Tbsp flour
3/4 cup vegetable or chicken broth
dash Tabasco
In small saucepan, melt 1 Tbsp butter over medium heat. Add garlic and cook until soft, but not brown, about two minutes. Add roasted bell pepper and cook 1 minute. Sprinkle with flour and stir until well blended. Add vegetable broth and Tabasco and simmer until thickened, 3-5 minutes. (May be prepared several hours in advance and reheated over low heat.) After simmering briefly, puree part of the sauce, then add back to remaining sauce and continue simmering until thickened.
This recipe is from the Colorado Collage cookbook, published in 1995 by the Junior League of Denver.
Spead fresh liverwurst onto two slice of bread
Take a huge bite out of one corner
Serve on paper mache' plates
[Best eaten while naked and covered with yellow goo]
Platter of tossed greens (in season)
Garnish with UnconsciousNaked!Mulder
Serves: 4-6 Philosophical Dead Guys
Get some sunflower lox and spread over your choice of bagel.
Your choice of oiliens from Piper Maru/Apocrypha, Tunguska/Terma, or Patient X/The Red and the Black
Put your oiliens in a bowl but avoid it like the plague.
Recommended beverage: a "shot" of vaccine
1 surly FBI agent whose mother is a multiple abductee and whose father is most likely CSM
1 Well-ManiCured Ham
Take Spudner and peel until he's Skinnered then dice up your taters.
Chop up your Well-ManiCured Ham. Mix well. If you'd like you can add other stuff like cheese or veggies or even some Krychicken (see Laura Cap's recipe). Heat it up a little. Before eating make sure it's all slashed up!
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Okay, that's it. Don't enjoy it too much.
To the Vancouver crew: I will really miss your behind-the-scenes help next year! You've done great these past five years, and you've certainly made your city appealing in my eyes!
Take one covered jar of live crickets
Dig in
Warning: Be sure to take only one at a time, and inspect it carefully to see that it is a cricket, and not one of those robotic roach aliens from "War of the Coprophages"- those things will cut your gums up when you bite down on them!
Bon appetit!!
