David’s Place Blog

2 November 2009

It is Kathy’s birthday and she had to work late tonight so I made two of her favorite small dishes. Texas Twister Chicken Tenders with Blue Cheese Yogurt Dip and Grilled Corn-Chile Relish.  She give the chicken tenders rave reviews, says if I served these in a restaurant they would never serve any of the other kind.

They are not hard to make, chicken tenders with a blend of David’s Devil Dust and Sprinkle Plenty we call Texas Twister and coated with panko before pan frying. The dip is from Bobby flay, and uses Greek style non-fat yogurt with the blue cheese, red onion and scallions. The corn and chile relish is another Bobby Flay, with grilled corn and poblanos. Last time I made it it was a bit too sweet. This time I held back on the honey and it was just perfect.

More to come.

This entry was posted on November 3, 2009 at 8:24 pm and is filed under Supper. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.