I, Mother Hen, searched my soul this week. I performed a few novenas to St. Jude, the patron of saint of the lost cause, and lit every candle in the house so that the big Saints fan in the sky would hear my plea. Is it possible for us to go more than a game without incurring substantial injuries? Will the play-calling get significantly better? Can the coach run Deuce, Pierre Thomas, or Aaron Stecker more than a handful of times? Will Shockey be the player we had hoped he would be when we traded away our 2009 draft for him? Will our offensive line stop being so offensive? The questions go on and on. Yet, being the Saints fan that I am, I will always have faith in the boys and know that they will come out and play their best against the 1-8 Kansas City Chiefs.

This week’s recipe will serve two purposes. To get down to business, we’re calling on the Saints to barbecue those Kansas City Shrimps. As a bonus, I’ve included a French Onion Soup in memory of my dear friend Tommy Hicks (R.I.P.) And it wouldn’t be the Chiefs without a little Larry Johnson style assault. That’s where our Chick Sip comes in…the Larry Johnson Super Punch.

French Onion Soup

2 pounds of sweet onions sliced (Vidalia works really well)
¼ teaspoon sugar
Olive oil
3 tablespoons butter
8 cups veal broth (or beef stock, but veal is much, much better)
1 cup dry sherry or marsala
½ teaspoon dry thyme, or 1 teaspoon fresh thyme
1 day-old baguette
2 cups Gruyere cheese
½ cup Parmesan cheese

In a large saucepan, sauté the onions in olive oil and butter on medium high stirring frequently heat for about 30 minutes. Add the sugar about halfway through this process. Add stock, wine, and thyme. Simmer, partially covered for about 45 minutes. Add salt and pepper to season. Ladle the soup into individual bowls. Cover with the sliced bread and add the cheese on top. Put in the broiler at 350 degrees for 10-15 minutes. Serve immediately.

Barbecued Shrimp

4 pounds shrimp, heads and shells on
1 ½ pounds butter
2 Tablespoons olive oil
1 Tablespoons each cayenne pepper, paprika, black pepper, combined
2 Tablespoons chopped rosemary leaves, or 1 tablespoon dried rosemary
1/2 cup Worcestershire sauce
6 ounces beer
8 cloves garlic, minced
1 medium onion, minced
3 ribs celery, minced
4 tablespoons chopped parsley
2 teaspoons lemon juice
Really good French bread for dipping

In a large skillet, melt ½ stick of butter and olive oil. Sauté onions, celery, parsley, rosemary and seasonings for about 2-3 minutes. Add garlic and sauté until cooked (don’t burn it!). Melt the rest of the butter and add the beer. Add Worcestershire sauce and lemon juice. Add shrimp until slightly pink (a few minutes). Place in large bowl and eat up, sopping up the sauce with the French bread.

Larry Johnson Super Punch
1/2 oz Coconut Rum
1/2 oz Vodka
1 qt. Pineapple Juice
2 tsp. Blue Curacao

Mix it all together, pour over ice, and prepare to spit on the nearest sports bar patron.