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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
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Recipe of the Day: Bobby's Spice-Rubbed Chicken Tacos


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Spice-Rubbed Chicken Tacos

July 18, 2011
Bobby Flay Bobby's Spice-Rubbed Chicken
Tacos

Recipe courtesy of Bobby Flay
Savor the Southwest flavor of these zesty tacos boasting juicy grilled
chicken breast, mild poblano peppers, BBQ onions and creamy
coleslaw.
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Ingredients

  • Grilled Poblanos:
    • 3 large poblanos
    • Canola oil
    • Salt and freshly ground black pepper
  • BBQ Onions:
    • 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
    • Canola oil
    • Salt and freshly ground black pepper
    • 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
  • Coleslaw:
    • 3/4 cup mayonnaise
    • 2 tablespoons sugar
    • 1 teaspoon celery seed
    • 3 tablespoons apple-cider vinegar
    • Salt and freshly ground black pepper
    • 1 small head cabbage, cored, finely shredded
    • 2 carrots, finely shredded
    • 1/2 small red onion, thinly sliced
    • 3 scallions, thinly sliced on the diagonal
  • Chicken:
    • 2 tablespoons ancho chili powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cumin
    • 2 teaspoons light brown sugar
    • 2 teaspoons kosher salt
    • 1/2 teaspoon ground black pepper
    • 4 boneless, skinless chicken breasts (8 ounces each)
  • Canola oil
  • 8 flour tortillas
  • 2 grilled sliced poblanos
  • Barbecued onions
  • Coleslaw
  • Guacamole, recipe follows

For the poblanos:

Directions

  • Heat the grill to high.
  • Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions:

  • Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

For the coleslaw:

  • Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

For the chicken:

  • Heat the grill to high.
  • Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  • Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  • Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Fire Roasted Green Chile Guacamole:


  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1 poblano chile, roasted, seeded, peeled, and diced
  • 1/4 cup finely diced red onion
  • 2 scallions, finely chopped
  • 2 fresh limes
  • 1/2 cup chopped fresh cilantro leaves
  • 2 tablespoons canola oil
  • Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.
Yield: 4 to 6 servings

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