Thursday, February 5, 2009
I have been a little quiet about the Super Bowl party. I am a little sheepish. I made a few things, and they were pretty good, but they were no andouille corn dogs.*
*(They are "corn dogs," NOT "corny dogs." 'Cause "corny dogs" just sounds silly.)
Well, okay, so the chicken nuggets were really good. They certainly all got eaten. I used this recipe as a starting point. I took two packages of chicken thighs, trimmed them up (I'm saving the fat for making homemade schmaltz one of these days), and marinated them in something similar to the original recipe--lime juice, soy sauce, rum. I added honey and sriracha (Thai hot red chili and garlic sauce). I should've let them marinate longer--if I could do this over again, I'd let them sit over night. Then I dredged the bite-sized pieces in flour and added them to the much-beloved and over-worked deep fryer.
Yeah, so they turned out hideous, which I'm sure is my fault and not the fault of the lovely lady who authored the original recipe. I have no idea why they look like little fried turds, but it didn't stop the crowd from devouring them. Drew says it's because I used dark meat, but everyone knows dark meat is the best. Especially because you can cook it to death and it won't dry out. It's like buying insurance.
But what are chicken nuggets without dipping sauce? This is what I am slightly proud of. I took some leftover blue cheese butter from the Christmas party (what? it's not like it goes bad) and mixed it with mayonnaise, buttermilk, and more sriracha. I think that if I had to recreate this without the leftovers, I'd do it like this:
1 cup mayo
3 tablespoons cold butter
1/2 small package of cheap crumbled blue cheese
2 tablespoons sriracha
1 teaspoon fresh thyme
1/4 cup buttermilk (maybe less)
salt & pepper
Blend all together until smooth. I'd mix the butter and mayo together first, then add everything else a little bit at a time, because I am really not sure about the proportions at all. Wow, what a helpful recipe, huh? Look, the important thing is that these flavors together rock, and they really rock with fried chicken. So take away the lesson and do with it what you will.
Posted by kaytie at 10:37 PM