Friday, January 29, 2010

Boo-Fallow

I've mentioned before that my friends and I adapted our own terminology after many years of being together.  Some of the words were completely made up, some came from out-of-context usage, others from misspellings, and others still from our differing dialects and pronunciations.  The etemology of several vocabulary words come from the Dutch accented pronunciation of regular things.  For example: Blister - Blista. 

To the outsider, these are silly sayings that don't mean much, but for me and mine each word conjures up a potent memory.  A time none of us will forget.

Let me try to explain.  The last apartment that Brendee and I shared together was only a few miles from our previous location.  No need for a moving truck we just enlisted the help of my Dad's truck, Jessica, Rachel, Aaron and Archie also took the time to load a few beds and boxes.  In the middle of this moving, We recieved a visit from Kevo's dad.  We felt obliged to be hospitable to our friend's parents who took the trip across the Big Pond.  During on a dinner break to meet and greet papa Vandrunen, it was decided that a trip to Shreveport, La. was necessary.

We abandoned our packing and hauling and loaded up for our road trip.  On this trip, The Texas country side was in full Autumn splendor, the foliage and wildlife on display for our foreign visitor's gratification.  It was at a pit-stop that Kevin's dad added the word Boo-Fallow to our vernacular.  "Look a Buffalo!"  We giggled at his Dutch pronunciation of the American Bison.  To this day, Buffalo in any form is Boo-Fallow to me and that weekend in Shreveport is brought to mind.

In honor of that memory, I've termed my delicious dinner from last night The Great Amberican  Boo-Fallow Chicken.



It is breathtaking isn't it?  Look at the golden crust that looks crispy and juicy at the same time.  This was achieved by roasting the chicken in the over at 400 degress perched atop a can of beer (placed in a roasting pan to catch the drippings) for moisture, and slathered in a Buffalo wing sauce (recipe to follow).  I basted the chicken every 20 minutes or so and the result was devine.


The chicken was paired with a salad of greens, radishes, carrots and cucumber with blue cheese crumbles and Lighthouse blue cheese vinaigrette, and a double fermented Oregon Indian Pale Ale

To make the Boo-Fallow sauce assemble the following ingredients:
1 stick butter
4 Tbs brown sugar
5 Tbs tomato sauce
1/4 tsp each of the following: garlic powder, onion powder, pepper, chili powder and salt
1 tsp oregano
1 dash of beer
red pepper flakes to taste
1/2 cup of hot sauce ( I used Frank's, and it wasn't too spicy. Add more or less to your liking)

Melt the butter and sugar in a sauce pan and then combine the rest of the ingredients, adjusting the spices to your taste.  Simmer to combine flavors and then brush on chicken before placing in over.  Baste the chicken with sauce throughout the cooking process.

Use a meat thermomenter so you know when the chicken is fully cooked, around 180.  I think I cooked it at 400 for 45-50 minutes.  Let chicken rest before carving.  The skin will be crisp and tasty, with a slight sweet coat from the brown sugar and pleasant pepper kick and a boquet of spices and vinegar.

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