Hi cactuscatie, welcome to the forum. I saw this in today's Los Angeles times, and it intrigued me. I haven't read it through yet, sorry. Recipe: Muldoon's whiskey-marinated wings January 30, 2008 Total time: 3 hours, Servings: 8 Note: Adapted from Muldoon's Newport Beach. The restaurant recommends Maytag for the blue cheese. This recipe makes slightly more barbecue sauce and dressing than is called for in the final recipe. Barbecue sauce 1 cup chicken broth 1/2 cup orange juice 1 1/4 cups chili sauce 1/2 cup molasses 1 cup ketchup 2 tablespoons soy sauce 2 tablespoons dry mustard Generous 1/4 teaspoon minced garlic 2 dashes Tabasco sauce 1 tablespoon plus 3/4 teaspoon Worcestershire sauce 1 tablespoon plus 3/4 teaspoon fresh lemon juice 1 1/2 teaspoons hickory liquid smoke In a large saucepan, combine the chicken broth, orange juice, chili sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce, Worcestershire sauce, lemon juice and liquid smoke and bring to a boil, stirring the bottom of the pan regularly to prevent burning. Reduce the heat to a gentle simmer and cook an additional 45 minutes. Remove from the heat to a nonreactive container and allow to cool to room temperature, then cover and refrigerate until needed. This makes 3 1/2 cups sauce and will keep for 2 weeks refrigerated. Blue cheese dressing 1 1/4 cups mayonnaise 5 tablespoons sour cream 1 tablespoon lemon juice 2 drops Worcestershire 2 drops Tabasco 1/4 teaspoon white pepper 2 teaspoons sugar 2 ounces (scant 1/2 cup) blue cheese, crumbled 5 tablespoons celery leaves, minced 3 slender green onions, white part only, minced 1 tablespoon minced chives Combine the mayonnaise, sour cream, lemon juice, Worcestershire, Tabasco, pepper and sugar in a medium bowl. Gently fold in the cheese, celery leaves, green onions and chives. Cover and refrigerate until ready to serve. This makes 1 3/4 cups dressing and will keep for 1 week refrigerated. Chicken wings and final assembly 1/2 cup Irish whiskey (preferably Bushmills) 2 1/2 cups teriyaki marinade 2 1/2 cups barbecue sauce, divided 1 teaspoon dried oregano 2 pounds chicken drumettes 1 cup blue cheese dressing 1. Heat the oven to 350 degrees. In a bowl, mix together the whiskey, teriyaki sauce, 1 cup barbecue sauce and oregano. Place the chicken wings in a large pan and pour the sauce over them. Cook for 2 hours, until the meat is tender and almost falling off the bone. Remove the wings to a foil-lined sheet pan and allow to cool slightly. 2. Brush each of the wings with a little of the remaining barbecue sauce. Place the pan under the broiler just until the sauce begins to char, about 2 minutes. Remove from the broiler and place the wings on a platter with the blue cheese dressing on the side. Serve immediately. Each serving: 403 calories; 16 grams protein; 23 grams carbohydrates; 2 grams fiber; 27 grams fat; 6 grams saturated fat; 54 mg. cholesterol; 1,648 mg. sodium.

We'll be cheering for the Patriots!! We are going to a friend's house to watch it on thier tv. I will probably bring aztec bean dip,yum, with tortilla chips. We won't be watching Tom Petty though....a few years ago we started a tradition that a leftover christmas tree gets burned during the half time....let me tell ya, they burn pretty well by Feb. Its pretty funny, the boys all stand around the tree in the snow and make attempts at "lighting" the tree, and then eventually whoosh...and half-times over. GO PATS!!

Superbowl is not the big deal here, that it is in the States. Annie- I agree about Mick... and Steven Tyler and Rod Stewart and Paul McCartney. You guys are billionaires - hang it up already! That being said, I am going to try the following recipe from Bon Appetit and like a lot of the reviews, I will sub coconut milk for the milk in the recipe. Jane Fragrant Beef Curry with Rice yield: Makes 6 servings Bon Appetit ingredients 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces 3 tablespoons vegetable oil 2 large onions, sliced 6 whole cloves 2 large garlic cloves, chopped 2 cinnamon sticks 1 bay leaf 1/4 teaspoon dried crushed red pepper 1 1/2 cups whole milk 3 large tomatoes, quartered 3 tablespoons Major Grey chutney 3 tablespoons fresh lemon juice 2 tablespoons minced peeled fresh ginger 1 1/2 tablespoons curry powder 1/2 teaspoon salt Hot cooked rice preparation Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; saute until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice. add your own note Read More http://www.epicurious.com/recipes/food/views/Fragrant-Beef-Curry-with-Rice-104202#ixzz2JQF1aEW2

Not really a superbowl person either. Although, I may turn it on for a bit since I know Joe Flacco's family (taught is father in high school) and one of DD's patients is starring in one of the commercials. Anyway, dinner is pot pies--chicken for DH, beef for me. And apple muffins that I made mainly to use up the leftover applesauce in the fridge.