I hate them more than I hate Tony Hayward of BP “Let’s Spread Our Oil on Louisiana” fame. I hate them more than New Orleans’ former “Recovery Zsar” Ed Blakely. I hate them more than than I hate Michael “Heckuva Job Brownie” Brown. And, I’m still debating whether or not I hate them as much as I hate Roger Goodell.
I just googled the word “hate” because I find myself at a loss to describe how I detest those nasty, stinking pigeons from that other Southern city and wanted to see how other sites define hate. And, you know what the third hit was? A Saints fan hating those foul Falcons. Third hit–even before the Southern Poverty Law Center’s description of hate groups. That says something about how deeply this goes.
Pat Yasinskas and other pundits have written recently how bitter that this rivalry has become over the last few years. That simply ain’t true. These two teams, these two cities have a deep-seated animosity that goes back decades. Nay I say centuries? This goes beyond football, but we use this sport as a “healthy way” to exhibit our disdain. And, it all comes to a head tomorrow in the Mercedes-Benz-Hates-the-Falcons-too-Superdome.
To see these little punks undefeated makes my stomach turn, but I wouldn’t want it any other way, despite the acid indigestion. Cause it’s going to be fantastic when we pluck their little ole 8-0 undefeated feathers and jab the pointy ends into their beady little eyes tomorrow, blinding them forever on what an undefeated season is and proving yet again that they are what we think they are.
And, to celebrate this upcoming game, I offer to you a delicious meal—Falcon Pot Pie (Michael) Turner-overs. They are yummy and they have an uncanny way of foreshadowing the kind of day that the Falcons and Turner will have. Bon Appetite and Screw the Falcons!
2 tablespoons butter
½ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
½ cup of dry white wine
1 cup chicken stock
1 teaspoon Dijon mustard
½ cup frozen peas
1 ½ cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
Preheat the oven to 375 degrees.
Melt the butter in a large saute pan over medium heat. Saute the onions, carrots, and celery with salt and pepper until the carrots soften. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour, stirring frequently, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, stirring slowly. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.