Buzzard Claws With Swamp Dip Recipes

BEENZEN BUZZARD STEW

Steps:

• Saute cut- up chicken, onion, peppers and celery in 4 qt saucepan or soup pot with olive oil until celery is soft.
• Add zucchini and green beans.
• Drain white beans and add to pot. Add Butter Beans without draining.
• Add chicken stock and seasonings.
• Bring to just to a boil, turn down heat and simmer 30-60 minutes until chicken is completely cooked.

SWAMP DIP

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.

BLACK BEAN SWAMP DIP

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

BUZZARD CLAWS WITH SWAMP DIP

Steps:

• Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
• Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
• Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
• Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
• To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.