Every time I feature pancakes I feel the need to preface it with saying I really don’t like pancakes, but for this particular recipe I would be willing to make an exception. Every. Single. Time. So in the spirit of predictability, let’s go ahead and throw these into that category too. What I would really like is for someone to host a nice fall brunch and serve these as the main dish. See what I did there? Now I get to eat them and I don’t even have to make them myself. I would bring some nice wassail though. Promise.
So who’s house am I coming over to?
Clearly I’m a few days late with this. We had a county-wide power outage last Thursday which put me at least a day behind on just about everything. You’d think I’d be plenty planned ahead with my blog but alas, no, I’m not. Whatever. Suck it. You’ll thank me for this one, even if it’s tardy.
In case you haven’t figured out my new system, click the image to go to the full recipe.
That’s right people, we’re trailer trashin’ it up today! Git in the kitchen, kick off them shoes and slap open that there bag o’ Cheetos – we’s cookin’!
BROCCOLI WITH CHEETOS
via Craig Koketsu of New York City’s Park Avenue Winter
2 cups heavy cream
3 tbsp. minced garlic
2 tbsp. minced shallots
6 black peppercorns
1 bay leaf
1 1/2 cups grated aged Gouda
1/2 cup grated Parmesan
Kosher salt, to taste
1 1/4 lbs. (about 2 large heads) broccoli, cut into small florets, stems cut crosswise into 1/4″ slices
3 tbsp. extra-virgin olive oil
1 tsp. crushed red chile flakes
2 cups original Cheetos, crushed by hand
Make the cheese sauce: Heat cream, 2 tbsp. garlic, shallots, peppercorns, and bay leaf in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 6 minutes. Remove pan from heat, stir in cheeses until melted, and season with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm.
Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring, until crisp-tender, about 3 minutes. Drain broccoli, transfer to a bowl of ice water, and let chill. Drain and transfer to paper towels to dry; set aside. Heat oil in a 12″ skillet over medium-high heat. Add remaining garlic and chile flakes and cook until fragrant, 1 minute. Add broccoli and cook, stirring often, until just subtly browned, about 6 minutes.
To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and a generous sprinkling of Cheetos. Serve immediately.
I don’t know about your parts of the world, but here in San Diego, tater tots have become rather trendy lately. Lots of restaurants are serving them lately, creating them as a feature side, served a number of different ways. I had them at one place recently where they were used in nachos as a substitute for chips. Think about that – potato nachos. If I had to choose just one word to describe them, it’s DELICIOUS! And as if I needed another reason to have a deep fryer, allow me to introduce you to my new favorite fried food:
Side note: I still have yet to actually purchase a deep fryer so if anyone has any recommendations on them, bring ‘em on!
Add a whole new level of interest to your cooking with the Boozy Baker cookbook. With 75 intoxicating recipes, you can now kill two birds with one stone by getting your drink on while you satisfy your sweet tooth. I’m all for multi-tasking, so this is right up my alley!
I’m back with a doozy for you today. Side note – sorry I went MIA for a while, I read some people talking trash about my Friday series that put me in a funk. Long story, not important. But this one is – it’s homemade Pop Tarts! Home. Made. And from one you know and love – Smitten Kitchen.
Now, I have never been over the moon for the standard grocery store pop tart, but something about making them in your own kitchen seems really appealing. Not to mention freakishly delicious! Check it out!
Set your heart and your meat a’fire with these super cool grilling planks from aFire Incorporation. Now you can enjoy a gourmet cooked meal right from the comfort of your own home – one that you even cooked yourself! The planks are all natural and can be used on gas or charcoal grills. Made from Sugar Maple, Northern Cedar, Black Cherry and Golden Alder, there’s one that’s right for every meat. And they’re even pretty enough to bring right to the table and use as a plate! Kind of like a 2 for 1.
“[My mom's] fried chicken would literally put on tennis shoes and run the fuck into your mouth.”
Yes, this is actually a real book. From someone who deems himself, “a kitchen pimp” at that. With recipes like “Drunk-Ass Chicken,” the book will change the way you think, and perhaps more importantly, talk about cooking. Just take a look at a few of the new and exciting words you’ll learn:
A.C.P.: Assistant Chef Pimp
Blasian: Black Asian
Dime bag: The gangsta’s equivalent of a tablespoon
Ghettalian: Ghetto Italian
Nickel bag: Half a tablespoon
Pimpron: An apron for a pimp
Salad-eatin’ bitches: Vegetarians, or any individual who regularly enjoys salads
Shaka Zulu!: an exclamation of deliciousness or pain, a kid-friendly version of “Motherfucker”
Skin like Hannibal: Peel, as in cucumbers or carrots
Spin it like a stripper on a pole: Stir
And the fun most certainly doesn’t stop there. So run, don’t walk, to your nearest bookstore and pick up a copy for yourself today!
via Village Voice