Meat is ….huh? A Reality Check For Morrissey

Welcome back, Apprentices! Today, we're going to take a little time out of the kitchen to discuss the importance of tolerance and education in today's world. I know, I totally just sounded like an elementary school teacher there, didn't I? Well, that's because SOMEONE has not been a very kind or tolerant fellow lately. So please forgive the editorial, Dear Readers, but for the sake of culinary peace and harmony, it needs to be said.

In a recent online Q&A, singer/songwriter Morrissey went on a crazy-town rant comparing eating meat to rape and pedophilia. Now, clearly the celebrity bubble surrounding Morrissey isn't frequently popped with reality or he wouldn't be so cavalier with his opinions. Comparing the intent behind committing rape or molesting a child to eating a piece of fried chicken shows a detachment from basic human compassion that is just frightening. I'm sure the many victims of these crimes truly appreciate having their life-altering trauma reduced to eating a plate of bacon and eggs for breakfast.

I get it, he's a vegetarian. And that's nice. I respect his life decisions. The problem is that Morrissey doesn't give others the same courtesy. Rather than working to raise awareness about vegetarianism in a peaceful, educational way, Morrissey chooses to fling about judgement and over-the-top condemnations. Sure, he's done the occasional ad for PETA and he even cancelled a tour to Canada to protest their policies on seal hunting, but what has he really done to raise awareness about vegetarianism for the average family?  Oh, wait…that's right…he can't be bothered. Morrissey just walks away if he's ever introduced to someone who "eats beings." One has to wonder if the air has gotten too thin from where he's perched on his high horse. I eat meat. I like it. Does that make me a horrible person? Obviously, I could never deign to be in the same room as someone so clearly superior to my pitiful self as the Great Morrissey but am I really in the same category as rapists, murderers and pedophiles? My vegan and vegetarian friends still, somehow, tolerate my presence. But they also  happen to be logical, normal, sweet human beings.

Celebrities have a unique opportunity to reach out and help humanity. They have the spotlight, the money and the audience who will listen to their causes and occasionally answer the call to action. But I can't help but feel that Morrissey is squandering an opportunity to really make a difference for vegetarianism. If he feels so passionate about the subject, he needs to speak about it in a way that will affect change, not perpetuate anger and ignorance. But perhaps I ask too much from a man who titled his albums "Meat is Murder" and "Viva Hate."

To Morrissey, I would suggest he visit RAINN.org for more information on rape and abuse. And if you or someone you love has been assaulted, please seek help.

If you're curious about some delicious vegan food, check out Mad Beet and Vegan Shibby by my friends Gia and Gem…both promoting veganism in a positive way! Well done ladies! I love you both!

Stay tuned for a new quest and be sure to like us on Facebook and follow us on Twitter for all the latest 8-Bit Cook news!

Bonus Holiday Quest: Easy Cinnamon Pecans

Welcome back, Apprentices! My sincerest apologies for my absence. Life tends to throw the unexpected at you and sometimes it hits you square in the face. But all is well, my friends! I've started a new job working for that company that makes that game-box-thingie and I have never been happier! My work schedule is finally settling down and I can spend more time with you lovely folks! So, let's get to it!

It's the holidays! 'Tis the season to flood into shopping malls en masse to buy your loved ones more useless crap to clutter up shelves and rooms already filled with useless crap! "But...but...who DOESN'T need more useless crap?" you ask. I know...I know...we ALL need more useless crap in our lives. But why not try something new this year?

Every holiday season, I make cinnamon pecans and give them as gifts to my nearest and dearest. I like giving treats rather than just buying stuff as gifts because I find that my friends really do appreciate it more. They appreciate the time I take to prepare them and the love I put into each and every batch. It may sound cheesy, but there you have it; I cook for the people I love to show them how I feel. And my friends look forward to these nuts every year. They're sweet with just a hint of spiciness from the cinnamon and they are like crack. Try not to start eating them because you will not be able to stop. You can put them on ice cream, salads or just sit on your couch and shove them in your face during a "Being Human" marathon on Netflix. <----- Yep...that happened.

INGREDIENTS:

3 Cups Pecan Halves
1 Cup Sugar
1/4 Cup Evaporated Milk
1 tsp. Vanilla Extract
1/2 tsp Cinnamon

GEAR:

Large Saucepan
Wooden Spoon or Heat-Resistent Silicon Spatula
Parchment or Wax Paper
Cookie Sheet

LINE a cookie sheet with parchment or wax paper and set aside.

COMBINE evaporated milk, sugar, vanilla extract and cinnamon in saucepan over medium heat. Stir ingredients until sugar is melted.

ADD the pecans to the pan and continue to stir with a wooden spoon or heat-resistent silicone spatula until the pecans are well coated and there is minimal liquid left in the bottom of the pan (about 2 minutes).

REMOVE from heat and spread on parchment or wax paper lined cookie sheet to let cool. When pecans have cooled completely store in air-tight container or put them in pretty bags and tie with pretty ribbon to give as lovely little gifts!

I hope you enjoy this recipe! Have a wonderful holiday season and I'll be back soon with some delicious baked Andouille Corn Pups!

POINTS:

+10 Kitchen Savvy for Holiday Cooking!

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True Blood - Dessert! Ambrosia Ice Cream & Vanilla Pizzelles

Welcome back, Truebies! This is part 3 of 3 posts to celebrate the return of our favorite bunch of Vamps, Weres, Telepaths, Fairies & misguided sexual deviants from the deep, deep South, True Blood! We've made a delicious basket of deep fried amazing-ness as a main course, a boozy concoction to get you pleasantly drunk while watching Billith and his mutant fangs reign down awkward, religious terror on the poor minions of Bon Temps - and now, we have dessert!


Ambrosia Ice Cream with Pecan Pralines & Vanilla Pizzelles

Ambrosia is a salad commonly served in the South. It consists of cherries, oranges, pineapple, coconut and various creamy bases all mixed up with miniature marshmallows. It reminds me of old Southern ladies in giant, floppy hats and floral print dresses and hot summer days. And it's the dish people bring to pot-lucks when they don't feel like putting in a whole lot of effort. You know that guy. You might have been that guy. The following dessert requires just a little more effort but it's still fairly easy to achieve. So, let's get started!

Pecan Pralines

2 Cups Pecan Pieces
1/4 Cup Packed Brown Sugar
1/4 tsp Vanilla Extract
4 Tablespoons Heavy Cream

Pre-Heat Oven to 350º

Line a baking sheet with parchment paper.

Combine all ingredients in a bowl and mix well. Using a spatula, evenly spread the pecan mixture on the parchment paper in a single layer (no piles).

Bake for 10 minutes, remove from oven and stir. Bake for another 10 minutes (for a total of 20 minutes) or until the coating is dry.

Let cool and store in an air-tight container. You'll only need 1 cup for the ice cream but you can eat these delicious pralines plain, add them to cereal or sprinkle on your pancakes and waffles. Delicious!!

Basic Vanilla Pizzelles

3 Eggs
3/4 Cup Sugar
1/2 Cup Melted Butter
1 Tablespoon Vanilla Extract
1 3/4 Cup Flour
2 TSP Baking Powder

Pre-Heat Pizzelle Press to Medium Setting

In a large bowl, beat together the eggs and sugar until thick. I recommend using an electric hand mixer to make life a little easier. Stir in the melted butter and vanilla.

In a separate bowl, sift together the flour and baking powder. Using a spatula, gradually blend the flour in with the egg/sugar mixture until a smooth, thick batter forms.

Spoon batter into Pizzelle press and cook for 25-45 seconds or until you achieve the desired shade of golden-brown goodness!



Ambrosia Ice Cream


2 Cups Heavy Cream
2 Cups Whole Milk
1 Tablespoon Vanilla Extract
1/4 TSP salt
1 Cup Sugar

1/4 Cup Coconut
1/4 Cup Chopped Mandarin Oranges (canned)
1/4 Cup Drained Crushed Pineapple (canned)
1/4 Cup Chopped Maraschino Cherries
1 Cup Pecan Pralines

In a large bowl, whisk together heavy cream and sugar until foamy. Whisk in whole milk, vanilla & salt. Cover and refrigerate for 2 hours. After 2 hours, remove from refrigerator and whisk until smooth.

Prepare ice cream according to your ice cream maker's instructions. When ice cream is at soft-serve stage (after about an hour), add fruit, pralines and coconut and mix until evenly distributed.

Serve with Pizzelles, drizzle with cherry juice and garnish with fresh mint and maraschino cherries.

*TIP I used canned fruit in this ice cream because most ice cream compressors will freeze fresh fruit to the point where eating it can nearly break teeth. Canned fruit is usually packed in a sugary syrup that protects the fruit from over-freezing and makes for a pleasant ice cream experience!


And that's the menu! I hope you enjoy these dishes as much as I did! Be sure to follow us on Twitter and like us on Facebook for all the latest 8-Bit Cook news!

True Blood - Cocktail Time! The Fizzy Fang

Welcome back, gentle readers! In case you haven't noticed, I love themes. And I mean, I LOVE themes. If there's a way to tie together my nerdy cooking obsession with my psychotic pop culture obsessions, I am all over it like cheese on mac. And my obsession with True Blood goes back to before the very first episode ever even aired. So, what better reason than the True Blood season premiere to post a super-fun 3-parter?

And now it's time for the fun bit...the boozy part of our 3-parter. Thanks to a certain group of bat-crap crazy Lillith-loving a-holes bombing the crap out of the Tru-Blood factories of the world, I was unable to procure all the ingredients I needed for this delicious fizzy cocktail. But, when faced with adversity, I rose to the challenge and found this at my local VONS grocery store:

...and the Fizzy Fang was born! 

Ingredients:

Your favorite Vodka
Blood Orange Soda
Grenadine
Lime Juice (& Lime Wedge for garnish)
Fresh Mint
Maraschino Cherries

In a glass, mix together two parts blood orange soda, one part vodka, about 1 tablespoon of lime (or to taste) and about a tablespoon of Grenadine. Garnish with fresh mint, maraschino cherries and a lime wedge.

*TIP For a more minty flavor, crush your mint in the bottom of your glass.

Simple, delicious and it gets the job done, honey. I'm pretty sure it would get the stamp of approval from Tara and Lafayette. Be sure to pop in tomorrow when we wrap things up with dessert: Ambrosia Ice Cream and delicious Italian Pizzelles! And remember, drink responsibly, kids! Follow us on Twitter and like us on Facebook for all the latest 8-Bit Cook news!

True Blood: Southern Fried Basket

Welcome back! This week, we're celebrating the return of the bloodiest, nakedest, Southern twangiest vampire show on television today: True Blood! Today, we're paying tribute to everyone's favorite back-water bar and grill, Merlotte's, with a fry basket good enough to make Lafayette blush. You ain't gonna see nothin' green but the garnish here, honey. So, brace your arteries, fire up that stove and get out that cast iron skillet because we're gonna bread and fry everything but the coffin!

What's in the basket? Well, we have fried chicken strips, fried shrimp, french fries and hush puppies. Don't know what a hush puppy is? Don't panic, it's fried cornbread! Once they clean up the fairy after-birth, I'm pretty sure you'll be able to order something very similar to this in Merlotte's. In this blog, you'll find the recipes and basic instruction for each item in the basket. In later posts, I'll elaborate on technique for those of you in need of more detailed instruction and break each item into a quest for those of you following along with your character tomes.

Basic Fried Chicken Strips

4 Boneless Skinless Chicken Breasts Cut Into Strips
Vegetable or Peanut Oil for frying
2 Cups Buttermilk
3 Cups Flour
1 TBS Ground Pepper
1 TBS Salt
1 TBS Onion Powder
2 TSP Cayenne Pepper

In a shallow dish, soak your chicken in the buttermilk, cover with plastic wrap and refrigerate for at least two hours.

Pre-Heat Oil in a heavy duty skillet (ie. cast iron)  or dutch oven to 350º  Do not fill the skillet more than halfway with oil; too much becomes dangerous.

Mix together flour, pepper, cayenne pepper, salt and onion powder in a large bowl. Trust your nose! Smell the mixture and if you feel like it needs more seasoning, don't be afraid to add it!

Transfer pre-soaked chicken strips directly from buttermilk to flour mixture and coat well. For a thicker, crunchier breading, coat again in buttermilk and return for a second time to flour mixture.

Fry chicken until golden brown and crunchy, roughly 8 to 10 minutes. Make sure you turn the strips over halfway through cooking. Do not cook more than three strips at a time. Overloading the oil will drive down the temperature and effect the cooking time and greasiness of your chicken. Transfer to a baking sheet lined with paper towels to drain grease.

Crispy Fried Shrimp

1 Pound Uncooked Shrimp, peeled & deveined
Vegetable or Peanut Oil for Frying
1 Cup Buttermilk
2 Tsp Tabasco Sauce
1 Cup Self-Rising Flour
2 TBS Cornmeal 
1 Tsp Salt
2 Tsp Ground Pepper
1 Tsp Onion Powder

Pre-heat Oil in skillet or dutch oven to 350º

Whisk together buttermilk and Tabasco sauce in a shallow dish.

Mix together self-rising flour, cornmeal, salt, ground pepper and onion powder in a separate dish.

Rinse shrimp and pat dry with paper towels. 

Dredge shrimp FIRST in flour mixture, then transfer to buttermilk mixture and coat well. Return shrimp to flour mixture and set aside until all shrimp are breaded.

Fry until crispy and golden brown in small batches, roughly 5 minutes per batch. Be sure to turn the shrimp over halfway through cooking. Transfer to a paper towel lined baking sheet to drain grease.

Hush Puppies


3/4 Cup Self-Rising Cornmeal (or 3/4 Cup regular cornmeal + 1 tsp baking powder)
1/2 Cup Self-Rising Flour
Vegetable or Peanut Oil for frying
1/4 Cup minced onion
1/2 Cup Creamed Corn (canned)
1 Large Egg (beaten)
1 tsp salt
1 tsp ground pepper

In a skillet or dutch oven, fill a little under halfway with oil. Pre-Heat Oil to 350º

Mix together all the ingredients in a bowl until a smooth, thick batter forms. Let it stand for about five minutes

Carefully drop spoonfuls of batter into the hot oil. A good rule of thumb is not to go over a tablespoon per hush puppy. Fry in batches of 5 or 6. Again, overloading the oil will drive down the temperature of the oil and effect cooking time and greasiness. Fry until golden brown and crunchy, roughly 3 to 4 minutes. Be sure to turn the hush puppies halfway through for even cooking. Transfer to a paper towel lined baking sheet to drain grease.

French Fries

5 Pounds Russet Potatoes

Vegetable or Peanut Oil for Frying

Salt & Pepper to taste

Large bowl of cold water

Peel and cut potatoes into sticks. 

Transfer potato sticks to bowl of cold water and let soak for at least 2 hours. Why? Well, soaking the potatoes (fries) in cold water gets rid of a lot of the starch and helps achieve delicious, crunchy french fries. You can soak them all night if you feel like it. But I recommend at LEAST 2 hours. Also, if your water isn't cold enough, add ice cubes and stick it in the fridge.

Remove from bowl to a paper towel lined baking sheet and pat dry, removing any excess water. 

Get ready! You're going to fry these bad-boys twice for maximum crispy deliciousness!

Pre-Heat Oil to 300º in a deep skillet or dutch oven

In small batches, fry potato sticks until tender. Test them with a metal spatula or knife. When you can easily slice through a stick, pull them from the oil and transfer to a paper towel lined pan. Pat away the excess grease with a dry paper towel. Repeat until you have lightly fried the entire batch. 

Increase oil temperature to 375º

Again, in small batches, fry the potato sticks until golden brown and crispy. About 4 minutes. Transfer to a paper towel lined baking sheet to drain the grease. Season with salt and pepper or other seasonings (garlic, cayenne, onion powder, etc.).

And that's the fry basket in a nutshell!  Don't fix it too often or you might find yourself wheezing the next time you're running from a hungry vampire. Be sure to pop in tomorrow because I'll be posting my special True Blood cocktail, the Fizzy Fang. And Friday, we're turning a traditional Southern salad on its head with Ambrosia Ice Cream! 

Be sure to follow us on Twitter and like us on Facebook for all the latest 8-Bit Cook news!

Oh, Doctor, My Doctor!

Welcome back, Apprentices! Today, we're taking a break from the kitchen to talk about one of my favorite subjects: Doctor Who!

It was confirmed on Saturday by BBC that the 11th Doctor, Matt Smith, will soon leave us in this year's Christmas special. The announcement has spawned all sorts of reactions from fans across social media ranging from understandable sadness and confusion (announcements from just last month had confirmed him for the eighth season) to the ridiculously childish and hostile lashing out on Twitter to impassioned debates over Steven Moffat's competency as a story-teller and show-runner. But that subject is neither here nor there for this Whovian. That debate is for another day.

In the beginning, it was difficult for me to say good-bye to David Tennant as the 10th Doctor. He was my first Doctor as we got to know each other one fateful day when I was at home, sick with the flu and BBC America was airing a second series Doctor Who marathon. I was immediately pulled in through my feverish haze and when the marathon ended, I sought out the first series and have been hooked ever since. I was a sobbing, snotty mess when Tennant left. His last words, "I don't want to go," always resonated with me because Tennant was very clear about how much he loved Doctor Who. He'd even mentioned in interviews that watching Doctor Who as a child made him want to be an actor saying,

"I can only have been three and I was just enthralled by Doctor Who. But I was quite clear that I didn't want to be a Time Lord, I wanted to be the person who played a Time Lord." 

And it was obvious, in those last heart-wrenching moments, that he, David Tennant, did not want to go. But it was his time. The time comes for every Time Lord when he must surrender the mantle and regenerate into a new version of himself.

Over the past four years, I have slowly grown to appreciate Matt Smith's quirky portrayal of The Doctor. He gives him a strange mixture of youthful naiveté with his innocent, confused reactions to River Song and barely contained simmering rage on the brink of exploding all over whatever baddie was dumb enough to put The Doctor in a trap.

But most of all, I will miss his humor; the twinkle in his eye and his crooked smile as he gazes with awe and appreciation at a creature that would scare the socks off anyone else. It's hard not to smile and laugh along as he shouts "Geronimo!" and dives, head-first into the fray, saving the universe with only his sonic screwdriver in hand and his Companion at his side.

Matt Smith's incarnation has given us bow ties and fezzes and cowboy hats (oh, my!) and some of the best Companions the show has ever seen. Watching Rory grow from being an over-sized boy to The Last Centurion during his travels with The Doctor was truly one of my favorite story lines. And River Song showing him up behind the wheel of the T.A.R.D.I.S makes me giggle every time.

And although the announcement has been made and speculation has begun on who will be the next Doctor, I will look forward to watching Matt's final appearances in the upcoming 50th Anniversary Special and have my box of tissues ready for a weep-fest during the Christmas Special.

So, thank you, Matt Smith, for making me laugh, giving me a new adventure to look forward to every Saturday night and knowing how to rip out my heart and break it into a million little pieces. Best of luck as you dive into the fray of your new adventures. Geronimo, Doctor! 

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Star Wars Day: May the Fork Be With You

Welcome back, Apprentices! Coming up this Saturday is one of the greatest holidays in the history of the Universe: ...MY BIRTHDAY! ...Oh...and STAR WARS DAY! That's right, May 4th is the day designated to come together and celebrate all things Star Wars! If you're like me, maybe you're planning an awesome movie marathon with your friends to celebrate. You've been combing the interwebs for some delicious Star Wars - themed recipes that are a little more creative than well-placed puns (Boba Feta Salad -- Whoever thought THAT one up must've lost sleep in the attempt) and making something green and blaming it on Yoda. I take a different route with my themed cooking. I like to take inspiration straight from the source. There are tons of foods mentioned in the Star Wars universe and very few of those dishes are given very detailed descriptions. To some, this is a bad thing. To me, this is room to play. After some careful research, I've put together a delicious, versatile menu that would please even the most finicky Jedi.

Noryath Meatbread

What is meatbread? Who knows? More importantly, do I want to know? Noryath Meatbread is only described as a type of food from Noryath, a planet in the Nuiri sector of the Outer Rim. The Outer Rim territories are frontier planets, not widely settled and a little bit primitive. My nerd brain immediately screamed, "WESTERN PLANET!" And meatbread became bread stuffed with meat. But not just any meat, we're making pulled pork barbecue stuffed bread! But worry not! You can substitute any filling you like...use ham & cheese, philly cheese steak or turkey & stuffing with cranberry sauce (if you're vegetarian, roast up some veggies)! Holy crap! The possibilities are endless! Those Noryathians knew what the hell they were doing with that meatbread!

*TIP Prep the pulled pork the day before. The longer it sits, the better it tastes and it will mean less work on the day for more Star Wars enjoyment.

Pulled Pork Barbecue

INGREDIENTS

4lb pork shoulder (bone in)
2 tablespoons smoked sea salt (or regular sea salt)
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
1/2 cup water
1 bottle of your favorite barbecue sauce

Cover the pork shoulder evenly with all seasonings and place in crock pot. Pour the water in the bottom of the crock pot and cover tightly.

Cook on high for 6 hours. By now the meat should be so tender, you will be able to just shove it off the bone and pull the bone out. But be careful, sometimes smaller pieces of bone break off in the cooking process. Make sure you remove all bone and then shred the meat with a fork. Do not drain the juices!

Pictured above - shredded pork, PRE-barbecue sauce.

Add the bottle of barbecue sauce and stir well. Cook on high for one more hour and let stand. We're letting the barbecue cool for the sake of the meatbread (we will be stuffing fresh bread dough and hot filling makes the dough difficult to seal closed). If you're serving the barbecue on regular buns, serve hot, straight from the crock pot.

Bread Dough
Recipe makes enough for 5 rolls...you WILL have leftover barbecue. You can easily freeze your leftover barbecue in an airtight container or make extra rolls, wrap them in plastic and place in a freezer bag. Make sure you date the bag for freshness.
 
INGREDIENTS

1 cup warm water (100º F)
1 packet active dry yeast
2 3/4 cups bread flour
1 tablespoon sugar
1 tsp salt
Olive Oil

Dissolve sugar in warm water and sprinkle the surface of the water with yeast. Remember not to get your water too hot or you will kill your yeast and it won't activate. When the yeast has foamed (about 5-10 minutes) gradually add flour and salt. Knead together until an elastic dough has formed and flour is completely incorporated.

Drizzle about 1 tablespoon of olive oil in a separate bowl and transfer the dough to that bowl. Turn the dough over in the bowl to coat it with the oil. Cover with plastic and let rise until doubled in volume (about 1 hour).

PRE-HEAT OVEN TO 375º

Meatbread assembly:

Deflate dough with your hands and divide into 5 even balls.

On a pastry mat (or wax paper dusted with flour) press the balls of dough into rectangles. Spoon barbecue filling into the center of the dough, being careful to leave plenty of space to pull up the sides and pinch closed.

Sprinkle a cookie sheet with cornmeal and place the rolls seam down.

Place on the center rack of your oven and bake for 25 minutes or until bread is light golden brown. Use a wooden spoon and thump the bread. If the bread sounds hollow, it is done!

*Tip If you get a little juice seeping out from the bottom of the bread, don't worry. It's normal. Use a spatula to remove the rolls from the cookie sheet if they're sticking a little.




Spicy Corn Ahrisa

Traditional Spicy Ahrisa is made with greens and soypro and usually served with bread. It was a popular dish served in many cafes on Coruscant in the waning years of the Old Republic. Soypro is described as a high-quality meat substitute. Assuming soypro is a variation on Tofu, these are essentially tofu meatballs. But for the sake of this recipe (and a more harmonious menu), I decided to forego the tofu for cornmeal and incorporate the bread with the Ahrisa.

INGREDIENTS

1 cup Self-Rising Flour
1 1/2 cups Self-Rising Cornmeal
- If you can't find self-rising cornmeal, use regular cornmeal and add 2 tablespoons of baking powder
2 eggs beaten
5 Large Fresh Jalapeños - seeded & finely diced 
1/2 cup of diced onion
1 can creamed corn
1 tsp ground pepper
1 tsp salt
If you're feeling sassy, you can add 1/2 cup grated sharp cheddar cheese
Oil for frying

PRE-HEAT OIL in a large pan, dutch oven or deep fryer to 350º You want about 3" of oil if you're using a regular pan instead of a deep fryer.

In a large bowl mix together all the ingredients until if forms a batter and set it aside for a few minutes.

Carefully drop the batter into the hot oil a tablespoon at a time. Try not to overcrowd the pan. Adding too much batter will drive down the temperature of the oil, lengthen the cook-time for the Ahrisa and it will come out greasy and heavy. You also need room to be able to turn the balls over for even cooking on both sides. I find the perfect number to be about five drops of batter at a time.

Cook until the Ahrisa is golden brown and crispy. Set aside on a paper-towel lined plate for excess grease to drain and place them in a warm oven until all the batter is cooked.


Dipping Sauce

1 Cup Mayonnaise
3 tablespoons Thai Sweet Chili Sauce
2 tsp Red Pepper Flakes
1/2 tsp salt
1 tsp onion powder

Mix all ingredients together, cover and refrigerate until ready to serve.

So, there you have it! Easy(ish) and delicious! I plan to do a little more experimenting with Star Wars food in the future, so stay tuned! Personally, I can't wait to see what other tasty goodness can be found in a galaxy far, far away!


May the 4th Be With You!

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