Every Super Bowl Sunday since B. and I moved here, we’ve had a house full of male sports writers to feed. That has always meant a call to our close-by but mediocre pizzaria. That’s fine for a day dedicated to sports sports sports, but it gets old.
This year, B. and I escaped the army of schlubs by taking a weekend getaway trip. We came back to enjoy the game on our couch with only our dog.
I thought it was the perfect time to try out a recipe I’d been eyeing over on the 24boxes blog: Baked Chicken Fingers with Sweet & Sour Dipping Sauce.
I felt these would make a nice, healthier substitute for wings. I might add a little more seasoning to the bread crumbs next time, but marinating them in a mixture of buttermilk, honey and (lots of) hot sauce really did give the chicken a nice kick.
The sweet and sour sauce mixed up nicely. I just ate the leftovers for lunch (see photo above), and they were good doused with a few drips of soy sauce, as well.
To accompany the fingers, I made another recipe out of Joy of Cooking: spicy peanut sesame noodles, which in my addition is on page 332.
I think I could have made this better by using better peanut butter. The recipe calls for unsalted regular peanut butter, but I just used what I had on-hand: reduced-fat salted JIF. It was fine, but as the noodles cooled, they developed a weird texture that I think might have been due to the reduced-fat state of the peanut butter.
Great flavor, though, and good as a leftover after a zap in the microwave.
