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Star Fighters Rapid Fire Kickstarter Preview and Gameplay | @alleycatgames

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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: Easy Chicken Salad for Lunch

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Easy Chicken Salad
August 24, 2011

Emeril LagasseRecipe courtesy of Emeril Lagasse
Emeril uses celery leaves to kick up his chicken salad. Choose your favorite fresh herbs and mix up a batch for dinner tonight. Save the leftovers for lunch tomorrow.
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Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup mayonnaise
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dijon mustard
  • 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
  • 1/3 cup finely chopped red onion
  • 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon cayenne pepper
  • 2 to 3 avocados, halved and pitted (optional)

Directions

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

Photograph by Lisa Shin

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