February 29, 2008

If you bought me these I might like you more

Photobucket This is a bag of Zapp's Spicy Creole Tomato Chips Spiked with Tabasco. These are, quite simply, the most delicious food since bacon. The best part? They have them at HEB AND Randalls!

And yes, all you aspiring candidates out there, we DO change endorsements for those who give us delicious things to eat or drink (like scotch!)

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March 21, 2006

French Toast Casserole

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Bitches. It's French Toast Casserole. To say this was good would be such an understatement it's not even funny. My first batch DID turn out a little moist (kinda like a dry bread pudding) but still DELICIOUS. I'm trying a new batch this weekend with slightly less custard and will update as necessary. The recipe is after the jump (God bless you, Paula Deen!)

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
See this recipe on air Saturday Apr. 08 at 7:00 AM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Yield: 6 to 8 servings
User Rating: 5 Stars

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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March 18, 2006

OK, so I'm on a cooking jag...

Honestly, with a Special Session coming up on school finance, we're sooo thinking of more entertaining things to help us pass the time. Until Grusedorf and Craddick are back in the saddle, there's little else to rip on.

Well, that AND this...

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Bonus points if you can tell me what it is! I'm posting the recipe just as soon as I make it (sans berries, natch. Well, unless I can find some fortified with nicotine and scotch)

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March 15, 2006

O Lord, Make mine enemies ridiculous

Well, okay, vegans aren't exactly enemies, but ridiculous?

Animal Advocacy Group Offers Meatless Vegan Gonads

Punters attending the upcoming Wildfoods Festival on the West Coast will now be able to add meatless vegan gonads to their menus.

The gourmet treat is being supplied by animal advocacy group SAFE, who are setting up a stall at the event to try and dispel the myth that vegetarians and vegans are dull, boring and lack sex appeal.

"The Wildfood Festival is synonymous with people trying new exotic foods invariably derived from a multitude of animal species. We will tempt people to try a tasty battered meatless 'gonad' instead. It looks and tastes like meat but doesn't requiring killing an animal and is much healthier on the human body," says SAFE's campaign director Hans Kriek.

Posted by mayor mcsleaze at 09:10 AM | Comments (1)

March 13, 2006

Of food and disk space...

Just FYI, the coq au vin turned out very tasty. I would enjoy being able to claim ' like everything I cook, it turned out beautifully' but we all know that's not true (or at least I'm sure many of you suspect as much). I'm posting the recipe after the jump...

As for the next installment of SSSSS, I know you're beginning to feel like a 16 year old girl who's just been fucked by a guy and is anxiously waiting for him to call because she thinks the sex 'meant something' to him. It did, just FYI... bragging rights is what it meant. Now go read some Plath, sweets...

Seriously, I'm going to be posting the next installment up soon but there is a little problem with disk space on my computer at the moment. Of course, I will be uploading everything onto the server, unfortunately, I can't load from my camera to the server without the intermediate step of putting them on my computer. Hopefully, I will be able to rectify the situation soon. Until then, just be patient damn it!

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Mine SOOOOO didn't look like this picture...

INGREDIENTS:
Marinade:
3 cups dry white wine
1 cup (about 1 medium) chopped onion
1/2 cup (about 1 small) sliced carrot
1/2 cup (about 1 stalk) sliced celery
3 cloves garlic, chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh whole parsley leaves
8 whole black peppercorns
1/2 teaspoon salt
6 pounds assorted chicken pieces (thighs, breasts, drumsticks)

Coq au Vin:
4 slices bacon, chopped
1 tablespoon olive oil
12 fresh or frozen small white onions, peeled
2 cups (about 5 medium) carrots, peeled and cut into 1-inch chunks
1 cup (about 2 stalks) sliced celery
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup unsifted all-purpose flour
3 cups chicken broth
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound small red potatoes


DIRECTIONS:

1. Prepare Marinade: Combine white wine, onion, carrot, celery, garlic, oil, parsley, peppercorns, and salt in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Remove pan from heat and let marinade cool to room temperature.

2. Arrange chicken pieces in a large nonreactive container and pour cooled marinade over them. Cover and refrigerate at least 4 hours or overnight.

3. Prepare Coq au Vin: Remove chicken from marinade and pat dry. Strain marinade and reserve liquid; discard the vegetables.

4. In a 6-quart heavy kettle or Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels. Brown chicken parts in bacon drippings in Dutch oven. Remove chicken from Dutch oven and discard all but 1 tablespoon fat. Add olive oil and onions; sauté onions until lightly browned -- 8 to 10 minutes. Add carrots, celery, garlic, and shallot; sauté 5 minutes longer.

5. In a medium bowl, combine the reserved marinade liquid and the flour. Add mixture to the Dutch oven with the chicken broth, vinegar, bay leaf, thyme, salt, and pepper. Return chicken to Dutch oven and cook, covered, for 45 minutes. Add potatoes and cook until potatoes are fork-tender -- about 20 minutes more. Divide the mixture evenly among six serving bowls. Garnish each serving with reserved chopped bacon.

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March 12, 2006

I'm cooking...

I'm making coq au vin blanc and if you're lucky (and this shit ends up tasting good) I might post the recipe later on. So, until then relax and enjoy a few things... namely the next installment of SSSSS.
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