Summit Up 8-13-11: Caught with Chicken a la King residue on our faces! |

Summit Up 8-13-11: Caught with Chicken a la King residue on our faces!

by Summit Up

Good morning and welcome to Summit Up, the world’s only daily column that, once again, is walking around with barbecue sauce all over the place, reveling in the glory that is the BBQ at the Summit in Dillon. The fun continues today over in Dillon, so get yer fanny over there and mow some ‘Q!If, however, you prefer more potatoes than meat, we have a recipe here for something called “Fondant Garlic Potatoes,” sent to us from Florence Sandeman in advance of National Potato Day which, as any fool knows, takes place Aug. 19 (aka next Friday).MILLIONS OF SUMMIT UP READERS: Pray, tell us post-haste how we, too, can celebrate National Potato with a hot, steaming bowl of Fondant Garlic Potatoes!SU: Who said anything about a bowl? Fondant Garlic Potatoes (or FGPs as they’re known in the vernacular), are actually best served on the hood of a 1968 Dodge Dart that’s been heated to 500 degrees Kelvin (440.33 F). But we’re getting ahead of ourselves – surely you want to know the recipe first, so here goes our version, edited for this “family” newspaper:FGPs – Mondo Summit Up StylePrep and Cooking time: 40 minutes Serves: MillionsIngredients2 large potato fields2,532kg butter1 tanker truck olive oil27 rail cars of Manwich brand sloppy joe mixDillon Reservoir sized amount of chicken stock14 pallets Rice-a-Roni “Florentine Harlot” flavor (available online)17 cows, diced & de-glurped & de-boned (optional)Salt and Black Pepper to tasteInstructions1. Feign grave illness and take the next three months off work. Peel the potatoes, cut a thin slice from the top and the bottom of each – enough so it can stand upright on its own – then cut each potato in half widthways. 3. Heat the butter and olive oil over a medium heat in a very, very large pan which has a close fitting lid. Once it starts to foam and/or explode, add the potatoes, season with salt and pepper and saut gently for around 5 minutes, basting from time to time with one of those concrete pumping trucks, until golden brown. 4. Turn the potatoes over with a backhoe and continue to saut for a further 5 minutes, basting once or twice, until golden brown.5. Very carefully add the Manwich brand sloppy joe mix and enough stock to come about one third up the sides of the potatoes. blah, blah, blah whatever mix and stir … you know the drill.Serve on the heated Dodge Dart hood with any remaining liquid poured over the top of the potatoes. And be careful, those suckers are hot!MSUR: That was pointless. where are we supposed to get an old Dodge Dart hood?SU: The Internet?Moving, swiftly, on …***Here’s a Scum Alert! Scum Alert from Marc Walter in Breckenridge, who writes thusly:”For the bastard thieves that stole my old brown tailgate off of my 1982 plow truck parked at Alma Storage (which is a gated, fenced and coded storage facility) and left me an old battery with your paw prints all over it, please return and reinstall it no questions asked! It’s been with the truck since 1982! You obviously have a code to get in, meaning you stole from your neighbors! If not, hope you don’t have a unit anymore, or need to move something with it, because the kind and great folks at Alma Storage will be looking for you, as well as will I! There aren’t that many old brown Chevy K10s running around in Summit/Park county, especially with a tailgate with specific dents in it.”Well that sucks. Why would someone steal something like that?MSUR: Because you can also serve Fondant Garlic Potatoes on a Chevy pickup tailgate?SU: No way, has to be a Dart. We have heard, however, of certain Chicken a la King dishes best served up on a K10 tailgate, so our advice to Marc is to keep an eye out for, y’know, someone with Chicken a la King residue on their face.Ahem, well, enough of all that. It’s Saturday, folks, which means it’s time to get out there and limbo! Or do whatever it is that floats your boat the most. We’ll be at the BBQ, so we’ll see you there. Or not.We out.

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