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Stuff Your Face: Your Whenever Check In

If you follow me on Facebook or Twitter, you know I post pics and descriptions of food I make, like, kinda a lot (and frequently to derision by my friends due to my tendency to cook the hell out of everything). I also used to do a cooking comic.

Anyway. If you come up with something delish in the course of your daily adventures, by all means, dish. To start:

Last night, I invented a drink. Due to my love of martinis, but dislike of olives, I've been casting around for an olive substitute. I've tried shrimp (didn't hurt the flavor, but kinda gross to eat after), clementines (not bad), and last night: blue cheese stuffed baby bella mushrooms.

(What I did was to just cram a half teaspoon or so of blue cheese crumbles in the space between the stem and the cap, without taking off the stem. What I might do is get some blue cheese crumbles in a little dip cup, wet them with a vermouth or water, and stir them into a more packable slurry before taking the stem off the mushroom and packing the cheese in the cap hole)

Anyway, mushroom martini turned out good. I'm calling it a Norwood, after the apartment complex I currently reside in.

The mix (fills one 4oz martini glass):
Two shots vodka
Half shot extra dry vermouth
Half a cap of lemon juice
into a shaker
Add ice
Shake
Strain/pour into glass
Add mushroom garnish on skewer

And for brunch just now, I made the following:

BBQ Pepperoni-Mushroom Tarts
Ingredients:
Arnold's Whole Wheat Sandwich thins
Five thick slices of pepperoni
Four or five baby bella mushrooms
Two teaspoons of blue cheese crumbles
This glorious ambrosia

Marinate the mushrooms and pepperoni overnight in the BBQ sauce. The next morning (or, having got up past noon, afternoon) split a sandwich thin and slice the mushrooms so you can lay them and the pepperoni flat on the two face-up thins.

(You can dice both mushroom and pepperoni for a more even spread, but I'd just gotten up and wasn't doing that.)

Sprinkle a teaspoon each of blue cheese over the two tarts. Pop it in the toaster for whatever crispiness you desire...I tend to do one notch past Light, on 450degrees. Take out of the toaster ASAP when done, and let cool while you make your coffee.
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Comments

  • I am a fan of pesto and clam pizzas.
  • Toast.

    I'm really good at making toast.
  • Steamed rice.  How's that for minimalist cooking expertise?

    :-D
  • My current kick is sliced beef and grated cheese baguettes heated in the microwave for 60-90secs, so addicitive and easy.
  • @DwightWilliams Instant or raw? :)

    Here at the Baxter Street Home for Wayward Boys, the dinner menu yesterday featured the following culinary masterpiece:
    • the mac from a box of mac & cheese
    • additional macaroni
    • 1 onion (diced)
    • 3 slightly rubbery carrots (chopped)
    • 2 cups of frozen corn
    Boil until the macaroni is done.  Drain.  Add a couple cans of vegetarian chili and the cheese powder from the above box of mac & cheese.  Stir.  Serves three.

    The wine list featured "white, Lake Michigan Shore appellation (on sale)".
  • @marvinmann - Y'know, next time I make fried clams, I'm totally gonna make a pesto to use as a dipping sauce. Never would've thought of that otherwise.

    @Owen_Jones - That sounds terriffic.

    @JasonAQuest - Pasta + stuff mixed in is a staple at my establishment. I tend to do ground turkey or tiny shrimp and either peas/carrots or mushrooms in taco sauce most frequently.

    Franks, Williams - Sigh. SIGH, I say.

  • One pot dishes (pasta with mixins, rice with mixins) are my specialty. Next time I do one, I will show it off here,
  • I'm kinda thinking I'll do one this week, finish off that honey ginger BBQ sauce. Do, like, tri-color rotini, the last of the baby bellas marinating in the last of the sauce, half a can of beans.

  • edited September 2012
    I blog regularly about my cooking adventures. Below are some recent posts:

    Chic-Fil-A fried chicken
    Asian Pot Roast
    Brie and Mango-stuffed Chicken (wrapped in bacon)

    Will be posting some recipes from a gluten-free cooking class I took over the weekend.

    **EDIT**

    Gluten-free recipe: Herbed flatbread with roasted vegetables and goat cheese
  • This isn't original with me but I like it. When you're making your grilled cheese sandwich, put a layer of cheese, then a slice of ham and fresh tomato slices, and more cheese on top. For an extra kick, hot sauce on the tomato. The cheese still melts, but the tomato doesn't cook at all.
  • I love tomato on grilled cheese
  • In my defense, I am dynamite if you put me behind a barbecue.

    ('Grill', for you Americans...)
  • I thought it was "barbie"?
  • I'm originally from South Africa. It's a 'braai'.
  • @TrevorAMueller - Oh wow, never would've thought to use pickle juice to make Chick Fil A. I'd pegged the "secret ingredient" as peanut oil and a little bit of black pepper and paprika in the breading, but pickle juice makes a lot of sense too.

    @JasonFranks - Well, that's all right then.

  • Okay, here's something I can do without a barbie or a toaster:

    Chicken schnitzel.

    Pound that chicken flat with a meat hammer. Or don't; you can schnitzel up a regular old chicken breast pretty good.

    Coat the raw chicken in flour. 

    Dip the floured chicken in a bowl of beaten eggs. 

    Dip the floured, egged chicken into bread crumbs until it's properly breaded.

    Season like a motherfucker.

    Carefully put the schnitzels into a pan of hot olive oil. I say carefully, because the first time i tried this I made Jason schnitzel and I still have scars.

    Cool 'til golden brown, turning once.

    Put them on some paper towels for a couple of minutes to soak up some of the excess oil before you serve them. 
  • edited September 2012
    That's my mom's recipe for fried chicken breasts.... Except for the motherfucker bit.

  • I think your Jewish mother probably has most of the same recipes as my Jewish mother.

    The 'motherfucker' is my own addition. 
  • You're meshuguna, she'd say.
  • Related: there is a middle eastern restaurant here called Naf Naf that adds sesame seeds to schnitzel. Awesome.
  • And for the goyim in the audience... the main course for tonight's dinner (prepared in part with surplus ingredients liberated at closing time from Zlatan's job at Arby's) was roast beef, breaded chicken patties, and bacon, topped with cheddar and lettuce, on buns.  Nuked taters from the farmer's market (not curly fries) on the side.  I avoid red meat, but I don't turn it down when it doesn't cost us anything.
  • edited September 2012

    @JasonFranks @RussellLissau - Yeah, that's just "fried chicken/pork" where I come from. It's delicious, even though both chicken and eggs are the nastiest shit to touch.

    (I usually do pork, skip the flour, and use cornflake crumbs. I also mix the spices in the breading.)

    The best though, the absolute best, is "city chicken", which I think is mostly a Pittsburgh thing (I'm east PA, but my grandma's from out that way originally). Pork (or pork and veal) cubes on a stick, floured, egged, breaded, browned a bit in Crisco with some onions to set the breading, then baked through in the oven. To die for.

  • I don't eat pork (more of a phobia now than a religious thing), but veal schnitzel is pretty good, too. I had beef schnitzel once, and was also tasty. 

    The Japanese have a variety of ways of frying chicken and I've been meaning to try to make chicken kara-age, but given the injuries that resulted from my first attempt to make schnitzel I'll probably have to get the wife to show me how it's done before I have a go myself.
  • @JasonFranks - It'd work just as well with chicken and veal, to be honest. We do pork and veal because my grandpa has a thing about eating chickens and turkeys (grew up on a farm, got attached to a turkey, turkey did not learn to heard sheep/spider did not write "Some Turkey" over turkey's head, tragedy ensued).

  • Turkey is not generally available in Australia--but we have lamb.

    Mmmm, lamb.
  • There's a German restaurant (relatively) near here that serves a mean fucking schnitzel.

  • Turkey is not generally available in Australia--but we have lamb.

    Mmmm, lamb.
    Does lamb always taste so....intense, or is that the spicing that goes on when I eat at Greek places. Also, no turkey. That strikes me as mildly odd. I wonder if that's just cultural or if the bird doesn't do well in Australia's climate.
  • Justin, buy some lamb chops at the butcher. Brush them with olive oil, salt and pepper. Grill to medium rare. Spectacular.

  • That's the spices. .

    Lots of different ways to serve it--the Brits like it with mint jelly and that is surprisingly tasty as well. My Mom (again) does lamb chops with lemon juice, salt and garlic. 

    As for Turkey... well, I dunno. I think maybe that's more of an American thing and we get our cuisine from the Europe and Asia. Not much here in the way of Latin American food either.



  • I tend to do lamb chops in a covered pot full of marsala wine, red wine vinegar, black pepper, and rosemary. Just kinda simmer it on low/medium heat for two 15 minute stretches, adding veggies on the second stretch. First time I did it, I ate it while getting drunk and marathoning Bored to Death, which was a delightful evening.

    Also, wait: turkey's not European? The Renaissance Faire's been lying to me all these years, with their giant turkey legs?

    (God, I want one of those giant turkey legs. Especially now that I'm bigger than it, and can probably finish a whole one now.)

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