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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: Not Your Average Meatball Subs

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Not Your Average Meatball Subs
September 12, 2011

Food Network MagazineRecipe courtesy of Food Network Magazine
Send your meatball sandwiches south of the border with fun Mexican ingredients like tortilla chips, avocado slices and cilantro.
List BulletGet the Recipe: Not Your Average Meatball Subs
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Ingredients

  • 1 pound meatloaf mix (ground beef, pork and veal)
  • 1/4 cup finely crushed tortilla chips
  • 1 large egg, beaten
  • 1/4 cup chopped fresh cilantro, plus 3 sprigs
  • 1/4 cup finely chopped scallions, plus more for garnish (optional)
  • 3 cloves garlic; 1 minced, 2 smashed
  • 3 teaspoons ancho chili powder
  • 2 teaspoons ground cumin
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 cups canned fire-roasted diced tomatoes
  • 4 crusty sub rolls, halved and split open
  • Diced avocado and crumbled Mexican cheese, for garnish (optional)
Directions
  • Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.
  • Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.
  • About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.
Per serving: Calories 499; Fat 22 g (Saturated 7 g); Cholesterol 127 mg; Sodium 794 mg; Carbohydrate 43 g; Fiber 5 g; Protein 31 g
Photograph by Antonis Achilleos

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