We haven’t posted a recipe on this blog since Steve Hallstrom’s review of the Louisiana Meat Pie at Lasyone’s famous restaurant in Natchitoches, La., when the Bison were there to play Northwestern State. The title “they make it with lard” is all you need to know about Steve’s thoughts. I had one bite and gave mine to Phil, who liked it. By the way, the pronunciation of Nack-a-tish is still mindboggling, but I finally found a guide here.
On the opposite end, the Media Blog did its pre-game show with a few Bison parents last Saturday. Trudi Smith’s ribs were out of this world and so was a white chili by Mona Vraa. I don’t think she would mind me sharing; it’s worth trying on your next tailgating venture:
1 lb. boneless, skinless chicken breasts, cut into 1/2″ cubes (I use canned chunk chicken breast.)
1 medium onion, chopped
1-1/2 tsp garlic powder
1 T vegetable oil
2 cans (15 oz.) great northern beans, rinsed and drained
1 can (14 oz.) chicken broth
2 cans (4 oz.) diced fire roasted green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp lime pepper
1/4 tsp cayenne pepper
1 cup (8 oz.) sour cream or sour lean
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil. Add beans, broth, chilies and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream.