MAC & PLEASE ME

April 6, 2016

Tease me, please me, mac & cheese me!

When it comes to potlucks, stealing the show with something unexpected always boosts your game. You will be forever remembered for that one dish that your friends fought over the priviledge to lick the plate. High five and fist bumps all around for you. At least that’s how I roll. Considering my pseudo-profession is a digital chef, it is expected of me. That doesn’t I, nor you, shouldn’t take advantage of said skills. Take this mac & cheese I brought to my buddy’s potluck over the weekend. He assured me single girls, and attached girls on the verge of bailing would be there. So I had to show up with something that would sneak in under their radar and smack them across the face with pleasure. A childhood classic schmi’ed up with awesome stole the thunder of even the $50 slab of Atlantic salmon, which for the record was excellent (twas my RECIPE afterall). Cheek kisses and phone numbers were exchanged and no leftovers in sight.

Total time: approximately 45 minutes
Projected cost: $10
Drinking Buddy: All depends on it’s culinary wingman

Ingredients (Serves 20):
1. 1 quart milk
2. 1/3 cup flour
3. Salt to taste
4. Black pepper to taste
5. 1 lb dry large elbow macaroni
6. 4 tbsp breadcrumbs
7. æ lb shredded jack cheese
8. 3 OZ shredded cheddar cheese
9. 1 stick butter
10. 1 bunch green onions chopped coarsely
11. 3 dried New Mexico CHILIES

Step 1
Preheat your oven to 350∞F/175∞C. Throw the macaroni in boiling water, cook al dente, drain, and throw back in large stockpot (approx 8 min).

Step 2
While macaroni boils, start the sauce: melt the butter on med-low heat (approx 2 min). Chop the chilies into tiny pieces and throw into the butter. Salt and pepper as needed and thoroughly stir in the flour (approx 1 min). Throw in the green onions and cheese, and cook until it all melts.

Step 3
Dump the cheese sauce into the pasta and mix together like the superstar you are. Fill a baking dish or disposable tinfoil dish (as pictured), dumps in the milk, scatter the cheddar, and crown it all with breadcrumbs. Throw it dish in the oven and bake until the milk absorbs into the pasta, the cheddar melts and the breadcrumbs brown into a crust.

Serve with your favorite potluck goodies. Might I suggest FREAKY FRIED CORN-FLAKY CHICKEN and LECHEROUS LEMON BARS.

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GRILL BEN DOVER’S SOLE

September 4, 2015

Order in the court!  Allow me to retort...

Order in the court! Allow me to retort...

That Ben Dover better bend over for what he’s done.  Corporal punishment is the only fitting penance for the food slurs he committed.  He tarnished his soul with this Dover sole.  The bastard though that he could make a fish marinade out of blueberries, New Mexico chilies and coconut milk.  Ha!  How could a strange commingling of flavors like that taste anything but weird?  Clearly he must know the consequences of his reckless cooking.  Granted, I haven’t tasted his culinary cancer, but it has to be awful.  Right?  Fine, if you insist I don’t try him in the kangaroo court I call my garage, I will try a bite.  <takes bite, chews> You see!  It’s guilt…glorious!  <touching self> The delicate blueberry taste dances with the New Mexico chili wolves and cools down with a river of soothing coconut milk.  <does cartwheel> I hereby dismiss this case.   Ben Dover deserves a commendation for his culinary bravery.  Ladies of the court, please try a bite of this food pioneer’s masterpiece and meet me in the judge’s chambers! Read the rest of this entry »


5 ORGASM ALARM VEGGIE CHILI

January 31, 2009
Red Pepper 42, Black Bean 42, Hut Hut Hike!

Red Pepper 42, Black Bean 42, Hut Hut Hike!

I’m gasping for air as I write this post.  Good god is this veggie chili sexy, healthy and satisfying.  Trust me when I say this is going to be a challenge to not eat it all before I bring it to the Super Bowl party this weekend.  It’s like waiting for marriage to engage in sexual relations.  It’s a nice idea in theory.  But seriously, why?  Sure it might feel great to finally experience pure ecstasy with the person you will spend the rest of your life.  But then again it might be a huge let down when you finally claim what’s yours.  Luckily you don’t have to worry about that with this chili dish.  It actually tastes better the next day once the flavors have wrapped their legs around the veggies and grinded until they make culinary cunnilingus.  If you do manage to keep this ridiculously healthy chili around for the Super Bowl or other party, you will certainly be busy taking down phone numbers from eager foodies with an appetite for you.  Take a number.

Total time: approximately 45 minutes
Projected cost: $8
Drinking Buddy: A beer, margarita or other football-watching beverage

veggie-chili-prepIngredients (serves a party or 2 hungry people for days):
1. ½ cup of vegetable oil
2. 1 tablespoon of dried oregano
3. 1 8-ounce can of corn
4. Sour cream for garnish
5. 1 teaspoon of salt
6. Shredded cheddar cheese for garnish
7. 2 tablespoons of ground cumin
8. 1 28-ounce can of whole tomatoes
9. 1 can of garbanzo beans
10. 1 can of black beans
11. 2 stalks of celery chopped coarsely
12. 1 green pepper chopped coarsely
13. 1 red pepper chopped coarsely
14. 4 cloves of garlic chopped finely
15. 2 dried New Mexico chilies
16. 1 large carrot peeled and chopped coarsely
17. 1 yellow pepper coarsely
18. 1 onion chopped coarsely.
19. 2 handfuls of mushrooms chopped coarsely

Step 1
Heat up the vegetable oil in a stockpot on medium-high.  Sautee the garlic solo until they brown (approx 30 seconds). Cook the onions until they become translucent (approx 2 minutes).  Throw in all the carrots, celery, yellow, red and green peppers and cook until they soften, stirring occasionally. (approx 15 minutes)
veggie-chili-veggies
Step 2
It’s time to spice things up.  Cup up the New Mexico chilies, then toss them into the pot with the mushrooms let it simmer (approx 2 minutes).  Now smack it all up with ground cumin, oregano and salt and cook in the flavor (approx 10 minutes).
veggie-chili-chile-spice-shrooms
Step 3
Open up the can of tomatoes and drain the juice into a bowl before chopping the tomatoes up coarsely.  Add the tomatoes and juice onto the pot and cook until the tomatoes dissolve and become part of the sauce (approx 10 minutes).

veggie-chili-tomatoes

Step 4
Drain the liquid from the cans of corn, garbanzo beans and black beans, then dump them all into the pot and cook them with all the other goodies until they become united in their chili power (approx 10 minutes).  Serve up with a sexy selection of toppings like shredded cheddar, sour cream and diced red onions.

veggie-chili-corn-beansveggie-chili-served

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