What Chicken Curse?

Okay...we are favored by 6!!! That's dangerous place to be. Let's hope the Gamecocks pull out a WIN against Tennesee this Saturday. I have always said that whether we win or lose, we sure know how to TAILGATE! Try this yummy sandwich from Mr. Friendy's. If you decide to make this for the game, let me know where you tailgate and I will stop by with an appetite! Also, I am over at the Coop, so please come on by! How about for a celebratory cocktail!? Now that's positive thinking...

Buttermilk Fried Pork Chop Sandwich with Creole Mustard-Ranch “Mayo”, Vinegar Slaw and Pepper Jack Cheese. (The Best Tailgating Sandwich Ever!)

courtsey: Mr. Friendy's, owner Ricky Mollohan

8 small Hamburger Buns,

½ cup Creole Mustard,

8 thin sliced boneless center Cut Pork Chops,

½ cup favorite Ranch Dressing,

2 cups Buttermilk,

½ cup favorite Mayo,

Your favorite Cajun Seasoning,

a vinegar based Slaw,

4 cups All-Purpose Flour,

sliced Pepper Jack Cheese,

Salt,

2 Tomatoes sliced,

Pepper,

Napkins and Plates

1. Season Pork with Salt, Pepper and Cajun Seasoning. Season Flour with the same. Season the flour well. Heat oil to 350 degrees. Place Pork in Buttermilk and leave for one minute. Coat the Pork in the flour on both sides and fry until golden brown. Remove from oil and rest.
2. Mix Mustard, Ranch Dressing and Mayo. Season if you would like. Toast the burger buns. Spread “mayo” on both sides of bun. Place Pork on bun.
3. Slap Cheese on top of Pork. Slap Tomato on top of Cheese. Slap Slaw on top of Tomato. Eat with a half-of-a-bag of your favorite Chips (Doritos or Cheddar-Sour Cream Ruffles for me) and an ice cold beer. If you can’t find thin sliced Pork Chops, buy the normal boneless ones, and slice longways as to make about ½ inch thick.

Blue Cheese Slaw

·1 egg,

·2 tablespoons lemon juice,

·1 tablespoon Dijon mustard,

·2 tablespoons sherry vinegar,

·2 cups peanut oil, ·1-ounce Maytag blue cheese, crumbled,

·½ head green cabbage, shredded, ·4 grilled jalapenos, diced,

·1 ½ green onions, sliced thin,

·¼ cup Maytag blue cheese

In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for thirty seconds and slowly add peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in jalapenos, green onions, and Maytag blue cheese. Season with salt and pepper and toss well.