Roll Tide! Geaux Tigers! Happy Cooking!

Well, if you haven't already heard, there is a big game being played tonight.  The Alabama vs. LSU game is like a religion here in Northern Alabama.  My husband and I are not fans of either team, because once you live in an area obsessed with a team, you either join them or despise them. ESPN is so eat up with it, that I would like to throw the remote at the tv, but I don't think my hubby would like that.  I have friends that are literally so anxious they are sick to their stomachs. 

The way I am going to handle this situation is doing what I do best.  I am going to make  Brent's Hot Wing Dip (he is a die hard Bama fan), Bang Bang Shrimp, and Tiger Butter (Chocolate and Peanut Butter swirled together-this is a Louisiana treat).  I have covered the Bama side and the LSU side and a neutral Switzerland side.  Who ever wins tonight, I know we will be watching great football.  By the way, if you are not into football and live in the South, this would be a good time to go to Target, WalMart or the mall, as you will propably have those places all to yourself! 

Have a great day! Roll Tide! Geaux Tigers!  Happy Cooking!

Brent’s Hot Wing Dip

Recipe from Brent Shelton

2 to 3 cooked chicken breast, shredded

1 ½ cups Ranch dressing (or 1 ½ cups Bleu Cheese dressing)

1 cup Frank’s hot sauce

1 (8 ounce) package cream cheese, softened

2 cups shredded Colby Jack cheese

Mix together chicken, dressing, hot sauce, cream cheese and half of the shredded cheese.  Pour into a greased baking dish.  Spread remaining shredded cheese on top.  Bake at 350 degrees for 25 to 30 minutes or until hot and bubbly.

Serve with Frito’s Scoops.

Almost Famous Spicy Fried Shrimp

aka Bonefish Grill’s Bang Bang Shrimp

Recipe courtesy of Food Network Magazine

For the Sauce:

1/2 cup mayonnaise

1 tablespoon plus 1 teaspoon Asian chili sauce

2 teaspoons honey

Kosher salt

For the Shrimp:

Vegetable oil, for frying

2 large eggs

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds small shrimp, peeled and deveined

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Makes 4 to 6 servings

Tiger Butter

1 pound white chocolate

1 pound semisweet chocolate, melted

1 1/3 cups crunchy peanut butter

Line a 10x15 inch pan with parchment. Set aside.  In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.  Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.