Goodfellas Prison Sauce

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Dec 022016
 

“Binging with Babish” is a cooking series where home chef Andrew Rea recreates iconic dishes from films and TV Shows. In this video Andrew prepares his take on the “prison sauce” from Martin Scorsese’s classic 1990 crime film, Goodfellas.

Enjoy!

Recipe

Say what you want about gangsters – the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason – the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!

Music: “Cream on Chrome” by Ratatat

*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)

*Method*

In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don’t let anything stick – it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.

Remove carrots and beef/veal bones – add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.

 

George Washington’s Eggnog

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Nov 202016
 

George Washington’s Eggnog

George Washington's Eggnog

Serves 8
Everyone knows that George Washington was one of the founding fathers, served as the commander-in-chief of the Continental Army and was the first President of the United States.

But what most people don’t realize is that George Washington was a brewer, distiller, cocktail connoisseur and one of the original mixologists. As a matter of fact many of his recipes still survive today in their original hand written form. One of his favorite and most popular, and most fitting for this time of year, is his Eggnog recipe. The recipe includes rye whiskey, rum, brandy and sherry and is rumored to have been “a stiff drink that only the most courageous were willing to try.”

So here it is, George Washington’s original Eggnog Recipe, are you “courageous” enough?


Prep Time: 45 min
Cook Time: 168 hr


Ingredients

  • 1 pint brandy
  • 1⁄2 pint rye whiskey
  • 1⁄2 pint jamaican rum
  • 1⁄4 pint sherry wine
  • 12 eggs, separated
  • 12 tablespoons sugar
  • 1 quart milk
  • 1 quart heavy cream

Instructions

  • MIX LIQUOR FIRST.
  • Separate yolks and whites of the eggs*.
  • Add sugar to beaten yolks and mix well.
  • Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
  • Add cream and milk and mix thoroughly.
  • Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
  • Let this sit in the refrigerator for several days.
  • Taste frequently.
  • *I always remove the white thingum from eggs.

Notes

  • This was one of his favorite concoctions for celebrating Christmas at Mount Vernon.

Adapted from Food.com

 

Atomic Candied Bacon

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Sep 112016
 

Atomic Candied Bacon

Atomic Candied Bacon

You heard me right. That’s what I actually call these Bacon-wrapped goodies. Atomic Candied Bacon. Amazing, huh?


Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min


Ingredients

  • 12 slices bacon, about 1/4-inch thick
  • 1/4 cup turbinado sugar
  • 1/2 cup Nutella
  • 1/4 cup light brown sugar
  • 2 teaspoons of red pepper flakes
  • Toothpicks

Instructions

  1. Preheat the grill to about medium-high (about 400°F to 450°F).
  2. Lay out the bacon on a baking tray. Make sure that the pieces aren’t overlapping.
  3. Sprinkle each piece of bacon with a light coating of turbinado sugar.
  4. Sprinkle each piece of bacon with red pepper flakes. Add enough for you heat tolerance.
  5. Turn bacon over and spread each with a thin coating of Nutella.
  6. Sprinkle each piece of bacon with a generous coating of light brown sugar.
  7. Roll each each piece of bacon and secure with a toothpick through the center.
  8. When grill is ready place the bacon rolls over indirect heat and grill.
  9. Rotate the bacon rolls after 10 minutes. The whole process should take about 20 minutes.
  10. Remove from the grill and serve.

By Gags

 

BLT Hot Dog On The Grill

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Aug 302016
 

BLT Hot Dog On The Grill

BLT Hot Dog On The Grill

Serves 6
Just like the name says, these are your classic grilled hot dogs with bacon, lettuce, tomato and topped with mayonnaise.


Prep Time: 10 min
Cook Time: 20 min


Ingredients

12 Hot Dogs (All beef)

  • Bacon slices (one slice per hot dog)
  • Tomatoes
  • Romaine lettuce
  • Mayonnaise

Instructions

  1. Preheat the grill to high (about 450°F to 500°F).
  2. Wrap each hot dog in a strip of bacon. Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog.
  3. When grill is ready place the hot dogs over indirect heat and grill.
  4. Rotate the dogs every 5 minutes. The whole process should take about 20 minutes.
  5. Place hot dog inside a good toasted or grilled hot dog bun.
  6. Top with chopped cherry or diced tomatoes and romaine lettuce.
  7. Drizzle with mayonnaise.
  8. Serve immediately.

Notes

Optional: Place a strip of bacon over indirect heat when you first start grilling. When the bacon is crispy, the hot dogs should be done.

By Gags

Adapted from Family Circle

 

Jan 232016
 

Alton Brown’s Hot Cocoa Mix

Alton Brown's Hot Cocoa Mix

Instant cocoa is a fine concept, but most commercial mixes aren’t exactly packed with quality ingredients or flavor. My signature instant cocoa blend will fortify you through winter’s worst. My homemade marshmallows go pretty good with this mix too. Just sayin’.

Ingredients

  • 2 cups confectioners’ sugar
  • 1 cup unsweetened cocoa powder, preferably Dutch process
  • 2 1/2 cups nonfat dry milk powder
  • 1 teaspoon fine-grain salt
  • 2 teaspoons cornstarch
  • 1 pinch (or more to taste) ground cayenne pepper*, optional
  • Hot milk or water to serve

Instructions

  1. Combine the confectioners’ sugar, cocoa powder, milk powder, salt, cornstarch and cayenne in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction.
  2. To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.

Notes

* The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won’t be sensed as “heat.”

No matter — this is fast, easy and will keep for a year if kept in an airtight container in a cool place.

By Good Eats: The Early Years, © Alton Brown Images 2016

By Alton Brown

Alton Brown's Hot Cocoa Mix 2

Source…

 

Crispy Oven Baked French Fries

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Dec 162015
 

Crispy Oven Baked French Fries

Serves 2
Crispy edges, soft centers; extra-crispy French fries baked not fried so you can feel good about eating them!


Prep Time: 45 min
Cook Time: 60 min


Seasoning Mix

  • 2 Tablespoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper

For the Fries

  • 3 medium russet potatoes (russet are the best choice for perfect crispy fries)
  • 1-2 Tablespoons olive oil
  • 2 Tablespoons grated Parmesan (optional)

Instructions

  1. Combine seasoning ingredients in a small bowl; set aside.
  2. Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.
  3. Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than 1 hour.)
  4. After the fries have soaked, drain, rinse, and lay the fries on a paper towel-lined cooling rack to dry while you preheat the oven to 400ºF. Blot the tops with additional paper towels to absorb any excess moisture.
  5. Line a baking pan with parchment paper or foil and spray with nonstick spray. Make sure the previously used bowl is dry and add the potatoes to it. Add 1-2 tablespoons of oil and half of the seasoning mixture. Toss around to mix.
  6. Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425ºF. Return the fries to the oven until they are golden brown and the ends look a little burnt.
  7. Sprinkle the fries with the remaining seasoning mix and Parmesan cheese (optional). Serve immediately.

By Gags

Adapted from Tasty Kitchen

 

Rotisserie Onions

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Sep 182015
 

Rotisserie Onions

Rotisserie Onions

The gentle rotation makes the onions extra sweet and tender inside and deliciously caramelized on the outside.

Ingredients

  • 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
  • 1/2 teaspoon kosher salt

Instructions

  1. Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.
  2. Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.
  3. Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.
  4. Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.
  5. Remove the onion from the rotisserie spit. Be careful – the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.

By Gags

Adapted from Weber

 

Grilled PB & J

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Sep 172015
 

Grilled PB & J

Grilling PB & J is the way to go! A big glass of cold milk is mandatory!

Ingredients

  • Extra Crunchy Peanut Butter
  • Strawberry Jam
  • 2 slices bread

Instructions

  1. Preheat the grill to about medium (about 350°F to 400°F).
  2. Spread peanut butter and jam on bread. Press together to form sandwich.
  3. When the grill is ready place the sandwich directly over the heat and cook for about 1 to 2 minutes per side or until browned.

By Gags

Adapted from JIF

 

Bacon Wrapped Sausage

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Sep 172015
 

Bacon Wrapped Sausage

Sweet and very savory, this irresistible recipe features sausage nestled in strips of bacon covered with All-Purpose Rub.

Ingredients

Instructions

  1. Wrap each sausage in a strip of bacon. Place the sausage on the bacon at one end. Roll the bacon and sausage around and around until the bacon covers the sausage.
  2. Season each sausage evenly with the rub.
  3. Cover and refrigerate for 2 to 4 hours.
  4. Preheat grill to medium-high (about 400°F to 450°F) using a two-zone fire. You can add wood chunks or chips to the coals after the grill is heated.
  5. When grill is ready place the sausages over indirect heat and grill.
  6. Rotate the sausages every 10 minutes. The whole process should take 30 to 40 minutes. The internal temperature of the sausage should be about 165 degrees when ready. Usually if they are firm, they are done.
  7. Let rest for 5 to 10 minutes.
  8. Serve on a good sandwich roll.

By Gags

 

Cornish Game Hen On The Grill

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Sep 172015
 

Cornish Game Hen On The Grill

This simple recipe produces chicken that is extremely juicy with crispy skin.
Absolutely delicious!

Ingredients

  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 2 tablespoons minced garlic
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • Pinch crushed red pepper
  • 2 Cornish game hens, about 1 1/4 pounds each
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper

Instructions

  1. In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside.
  2. Spatchcock the Chicken
  3. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast.
  4. Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
  5. Preheat the grill to about medium (about 350°F to 400°F). Optional: You can add wood chunks or chips to the coals after the grill is heated.
  6. When the grill is ready place the butterflied birds directly over the heat skin-side-down and cook for about ten minutes with the lid closed. After the first five minutes, use grilling tongs to rotate each bird 45 or 90 degrees.
  7. After the full ten minutes, turn the birds over so the skin side is up. Brush very lightly with olive oil and continue grilling with the lid closed for another 20 minutes.
  8. Remove the birds from the grill when the internal temperature (measured away from the bone) is 160 to 165 degrees. The skin should be browned, and the meat moist and tender.
  9. Let rest for 10 minutes before serving.

By Gags

 

Grilled Doughnuts

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Sep 172015
 

Grilled Doughnuts

Something that you never thought of from Better Homes & Gardens.

Ingredients

  • 8 glazed doughnuts
  • Nonstick cooking spray
  • 1 recipe Mint Julep Dip
  • 1 recipe Strawberry Basil Dip

Strawberry Basil Dip

  • 6 ounces fresh strawberries, hulled (about 1 1/4 cups)
  • 4 ounces cream cheese, softened (1/4 cup)
  • 3 tablespoons honey
  • 1 tablespoon packed fresh basil leaves

Mint Julep Dip

  • 6 tablespoons sugar
  • 1 tablespoon packed fresh mint leaves
  • 6 ounces cream cheese, softened (3/4 cup)
  • 1/4 cup milk
  • 2 tablespoons bourbon

Instructions

  1. In a small bowl combine sugar and mint leaves. Using a wooden spoon mash mint and sugar until fragrant, 30 seconds to 1 minute.
  2. In a blender container or food processor combine sugar mixture, cream cheese, milk, and bourbon. Cover; blend or process until smooth, stopping to scrape down sides as necessary.
  3. Serve immediately.

By Gags

 

Grilled Crispy Bacon

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Sep 172015
 

Grilled Crispy Bacon

Making perfect crispy bacon on the grill is really easy and takes almost no effort. Follow these instructions and you’ll have perfect crispy bacon every time.

Ingredients

  • Bacon (Any kind and as much as you need)

Instructions

  1. Preheat the grill to about medium-high (about 400°F to 450°F).
  2. Lay out the bacon on a baking tray. Make sure that the pieces aren’t overlapping.
  3. When grill is ready place the baking tray on the grill over direct heat and close the lid.
  4. Cook for 15 minutes or until crispy.
  5. Remove from the grill and serve.

By Gags

 

Donut Ice Cream Sandwiches

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Sep 172015
 

Donut Ice Cream Sandwiches

The next-level ice cream sandwich!

Ingredients

  • Donuts
  • Ice Cream

By Gags

If you don’t already spend your summer trying to indulge in as many ice cream sandwiches as possible, it’s time to start. They’re so much more satisfying than a cone or, worse, a bowl (lame!)—especially when sandwiched in a donut.

This is a next-level ice cream sandwich: The pillowy, fried donut halves are the perfect complement to a creamy scoop. Any flavor of donut and ice cream works, as does any sweet condiment or sauce you prefer; we played with strawberry preserves (above), dulce de leche (caramel works, too), and Nutella to come up with these stellar combos.

caramel swirl donut icream sandwich

Dulce de leche and coconut were meant to be together.

hazelnut mocha donut icream sandwich

Hazelnut-mocha happiness. The coffee ice cream cuts some of the sweetness.

Read more…

 

Bacon Wrapped Hot Dogs

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Sep 172015
 

Bacon Wrapped Hot Dogs

Bacon Wrapped Hot Dogs

There is no easier and better way to utilize bacon on the grill.

Ingredients

  • Hot dogs (All beef)
  • Bacon slices (one slice per hot dog)

Instructions

  1. Preheat the grill to about medium-high (about 400°F to 450°F).
  2. Wrap each hot dog in a strip of bacon. Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog.
  3. When grill is ready place the hot dogs over indirect heat and grill.
  4. Rotate the dogs every 4 to 5 minutes. The whole process should take about 25-30 minutes.
  5. Serve on a good hot dog roll with coleslaw, cheese, mustard, onions, relish or whatever other condiments you enjoy.

By Gags