Down here in New Orleans, we have had a bit of a respite from all our hot, nasty, rainy weather of late. And, it’s great that it has coincided with my new-found depression (See: Redskins game.) With a nip of fall in the air, a hot toddy in my hand, thoughts of a plummeting stock market on my mind and a Saints victory song in my heart, I present to you today’s Chick Chow: Beat Dat Buckin’ Bronco Stew.

This will surely be a Champ-ion (insert our friend Champ Bailey) meal to savor and remember. And, we’ll have to keep Jay Cutler to a simmer as he has racked up 650 passing yards in the first two games of the season and his team has the best home record in the league. The only wish I have at this point is for Mr. Handsome, Mike McKenzie’s return. Either way, we’ll need today’s Chick Sip to make it through Sunday’s late game: A Watered Down Eddie “Crown” Royal Shooter.

Beat Dat Buckin’ Bronco Stew
1 pound of stew meat (either beef or pork, but I prefer the pork)
4 TBS of butter
1 medium onion, finely chopped
3 TBS of flour
4 cups of chicken stock (or two cans of chicken broth)
2 celery stalks, coarsely chopped
2 potatoes, cut and cubed
5 carrots, coarsely chopped (I like lots of carrots)
1 TBS of Butcher’s Bouquet
1 can of peas

Preparation and cooking the goods:
Melt butter. Sauté onion. Add the meat and brown for a few minutes. Add flour and stir into the mixture. Once the flour starts to turn color (similar to a roux), add the broth and 4 cups of water. Season with salt and pepper and cook for 45 minutes on medium heat. Add the veggies and the Kitchen Bouquet. Cook for 10-15 minutes. Drain the peas and add and then cook for an additional 10-15 minutes. Serve with rice.

Watered Down Eddie “Crown” Royal Shooter

1 1/2 oz Crown Royal® Canadian Whisky

1 1/2 tsp Southern Comfort® peach liqueur

Splash of Cranberry Juice

Pour the liquors into the shot glass. Top it off with a splash of cranberry juice. Stir it all up. Down the shot and ensure your drunkness by promising to take one every time the Saints score.