Summary: Kansas City's own Boulevard Brewing recently arrived in the ATL, so Russ and I ran their double IPA up the flagpole to see if anyone (us) salutes (we did). We actually delved further into the nuances of the recipe than we do with most beers, which you will find either mildly insightful or mostly dumb. We were able to do this because Boulevard shares tons of detailed information about each of their beers on their website. In fact, I will go so far as to say that, for a brewery, Boulevard has one of the most user-friendly websites I've seen. Easy to navigate. Lots of information. No stupid designy-for-design's-sake Flash crap. Good job, Boulevard. We listen to a track off the latest Band of Horses record Mirage Rock. Russ finds the lyrics lacking. Tony has a hard time finding anything to say other than the music "breathes." We are boobs. Also, this: Buffalo Chicken Dip 4 boneless, skinless chicken breast halves, boiled and shredded (or 4 12.5-oz cans of chicken breast, shredded, or use the meat from one of those pre-cooked rotisserie chickens, shredded). Actually, it doesn't really matter. Just acquire about a quart of cooked chicken meat. God. 12 oz. bottle of hot sauce (Frank's or Louisiana, NOT Tobasco or Cholula or Tapatio, you spaz) Two 8 oz. packages of cream cheese, fatty 16 oz. bottle of Ranch dressing (America!) 2 cups (8 oz.) shredded Monterey Jack or cheddar cheese (or a combination of both) 1. Preheat oven to 350 degrees F. 2. Combine the chicken with the bottle of hot sauce and spread in a 9x13-inch baking dish (or any 3-quart baking dish). 3. In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top. 4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with celery sticks (and/or other vegetables), tortilla chips or crackers.
