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Live playthrough of the fast action dice rolling Kickstarter game Star Fighters Rapid Fire by Alley Cat Games. Back Star Fighters on Kickstarter . About Star Fighters: Rapid Fire combines the excitement of real-time dice rolling with tactical starship combat. Each player hops into the cockpit of their own starfighter and duels it out in a dog fight to prove who is the superior pilot. The game plays in multiple modes 1 vs 1, 3 player free-for-all, 2 vs 2, or a solo mode where a single starfighter attacks an orbital space station. In the real-time phase all players roll and re-roll their command dice simultaneously, and assign them to the various functions of their starfighter. When a player has fully charged systems and is ready to act they may end the real-time phase by hitting the big red button and yelling, “Fire!” This means all players must cease rolling and allocating dice and move to the tactical phase. In the tactical phase players then alternate activating the systems they hav

Recipe of the Day: Bobby's Grilled Steak and Papaya Salad


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Bobby's Grilled Steak and Papaya Salad

July 12, 2011
 Bobby Flay Bobby's Grilled Steak and Papaya
Salad
Recipe courtesy of Bobby Flay
Spicy steak and crisp papaya come together in this Asian-inspired
salad you'll want to savor all summer.
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Ingredients


  • 4 cloves garlic, chopped
  • 1 Thai bird chile, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 2 to 3 tablespoons honey
  • 1/4 cup peanut oil
  • 1 1/2 pounds beef tenderloin
  • Salt and freshly ground pepper
  • Papaya Dressing, recipe follows

Directions

  • Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.
  • Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:


  • 1 shallot, peeled and finely chopped
  • 2 Thai bird chiles, finely chopped
  • 1 tablespoon chopped fresh mint
  • 1/2 cup rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons fish sauce
  • 8 large red romaine lettuce leaves, cut into strips
  • 1 bunch watercress
  • 1 large green papaya, peeled and thinly shredded
  • 2 carrots, peeled and thinly shredded
  • 1/4 cup chopped roasted peanuts, for garnish
  • Chopped cilantro, for garnish

Directions

  • In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
  • Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

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