Wingin’ It: Petty Pois à la Beau Fleuve will have you digging the Bills at Texans

Sure, football is a game, but it's not just a game. Football is an experience. The kind of experience that goes better with a little food. If you're a Buffalo Bills fan looking for something special to go with your game-day activities, Buffalo Rumblings has you covered!

This week, we're going fancy and heavy on the puns with something I call...

Petty Pois à la Beau Fleuve You all know the premise, I take inspiration from the visiting team, yada yada yada. Houston has a pretty great culinary scene from past dives, but I'm diverging a bit by taking inspiration from a French recipe. "Petty" (Petit/Petite) is the French word for "little" if you can Digg that, and "pois" is peas or something, I guess.

This RECipe is easy to multiply to feed yards of people if you need it. I'm so confident in myself on this that I may demand to skip town if it's not the No. 1 football-themed recipe this weekend.

Petty Pois à la Beau Fleuve Serves: 6-8 Active Time: 25 min Total Time: 30 min

1⁄2 stick unsalted butter 12 oz bag of frozen pearl onions 1 heart of romaine lettuce, chopped 4 oz chicken broth 1 1⁄2 tsp granulated sugar 16 oz bag of frozen peas (pois if we're being fancy) 2 Tbsp hot sauce 3 Tbsp blue cheese dip 1-2 tsp flour Salt and pepper to taste

You'll need:Spite, puns

butter in sauté pan (also French) on LOW; add onions and romaine, increase heat to MED. Cook until onions just start to soften and turn slightly translucent (see below), about 5 min.in chicken broth; increase heat to HIGH and bring to a boil. Allow to boil for about 5 min, stirring gently.heat to LOW and stir in sugar and peas; stir occasionally, about 10 min.in hot sauce and blue cheese, then salt and pepper. Adjust everything to taste at this stage.flour to small bowl; stir in several tablespoons of the broth mixture to make a thin paste. Once smooth, stir into pea mixture in pan; continue cooking until you reach desired sauce thickness/creaminess.

Wingin' It Tips and Prep Gallery There's really not much in the way of tips this week. The first picture is the promised shot of the pearl onions right before you'd add the chicken broth. The usual petit pois recipes use crème fraîche as a thickener at the end. I wanted to make this as simple as possible and most of us have a thickening agent in flour right in our cabinets. Between that and the blue cheese, I think it's close enough.

I know you all have favorite hot sauces and so do I, but to TRULY make this a petty pois, only one hot sauce will do. Picture four might clarify which one that is, if you're interested.