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Our Tampa Bay Buccaneers beat writer Roy Whose Last Name We Dare Not Blog had a fun Q&A with Aqib Talib, the Tampa Bay Buccaneers’ 2008 first-round draft pick.
What scares you?
“Animals, period. Dogs, dragon flies; I don’t like no kind of animals. I don’t like lizards, gators, none of that.”
What’s your favorite food?
“Chinese food - Sesame Chicken.”
To recap: Chicken are alternately scary and delicious.
In honor of Talib’s relocation to the Bay area, here’s a recipe to try from our Tribune archives. It’s from Gretchen Fiery of Tampa, who in 2003 wrote in to our Recipes Lost & Found column to say that she tasted this Sesame Chicken recipe in California more than 20 years ago and years later tasted “the almost identical dish at Bern’s Steak House.”
HONEY SESAME CHICKEN
2 tablespoons sesame seeds
3 tablespoons honey
1/4 cup dry sherry or dry white wine
1/4 cup Dijon mustard
1 tablespoon lemon juice
Cooking spray
3 whole boneless, skinless chicken breasts, cut in half
Salt and pepper, to tasteIn small frying pan over medium-high heat, stir sesame seeds until light brown.
Pour sesame seeds into a small bowl. Add honey, sherry or white wine, Dijon mustard and lemon juice. Stir to blend thoroughly. Add salt and pepper to taste.
Lightly coat 9-by-13-inch baking pan with cooking spray. Lay chicken breasts slightly apart in baking dish. Pour honey-sesame seed mixture evenly over chicken.
Bake, uncovered, in a 400-degree oven until breasts are no longer pink in the center of the thickest part (cut to test), approximately 15 to 20 minutes. As chicken bakes, baste several times with the honey mixture.
With a slotted spoon, transfer chicken to a platter or plates; pour remaining sauce into a small bowl and offer with each portion.
Makes 3 to 6 servings.
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