are you hungry? i’m hungry

I’m ALWAYS hungry

For the superbowl I’m gonna be doing a few things

1. a double decker pizza

2. some AMAZING ass nachos

3. potato skins

4. cake balls for dessert

I don’t have accompanying photos, but I thought I should get the recipes up before the actual superbowl in case fellow fatties want to try some cool shit out

DOUBLE DECKER PIZZA

2 cans pilsbury pizza dough, i’m so lazy and don’t own yeast. i’ll get around to getting it.. 

4 oz pizza sauce

2 c cheese

150g Sliced mushrooms, onions, peppers

50g Chorizo

50g Pepperoni

in a greased glass casserole dish (like an inch or so deep), lay out one package of pizza dough, sprinkle with cheese and add 1/2 of the mushrooms onions peppers chorizo and pepperoni.

take the second package of dough and lay it on top, gather the corners and pull towards you and pinch.  this’ll give you a semi-decent crust to work with but seal the edges.  spread the tomato sauce and rest of the toppings.  bake it for about 30 mins, check often because if the crust starts to bubble you need to pop it with a tooth pick! 

NACHOOS

the key to nachos is the nacho cheese. everyone has a way they like their nachos done.  For the superbowl i have wild boar sausages that i’m going to use. as well as bacon, because i’ve never made nachos without bacon.  what i like to do though is have a very nice nacho cheese with white cheddar and jalepeno havarti.  

1/4c flour

1/4c butter

1c  hot chicken stock

1/4c cheddar

1/2c jalapeno havarti 

crumble the butter and flour together to get smaller than pea shapes.  heat in a sauce pan, add a little bit of chicken stock (1/2c) slowly, mixing it to ensure no lumps! then add the cheese and if needed add more chicken stock to get it to the consistency you’d like.  i like to throw in crushed garlic and jalapenos to make it super flavorful.  for the nachos put whatever the hell you so please, i use sauteed peppers  and onions, jalaenos, sausage meat and bacon.  i like to pour the cheese over and keep it on the stove warm, because when you get those pieces of cheeseless chip its just the saddest thing in the world.  

i’ll add part 2 some time this week! back to studying… 

Cheddar Puffs

1 cup water
6 tablespoons unsalted butter
1 teaspoon salt
11/3 cup all-purpose flour
2 eggs
6 Tbsp Apple sauce
1 cup grated extra-sharp Cheddar cheese
 

Pork Pie

500g Pulled Pork
200g sausage (I’m using Bison and Mushroom medley, really don’t have to go that extreme. A basic pork sausage should do the rest of the world fine)
200g bacon- mmmmm 
8 oz can of corn
200g Julienned or cubed carrots
1 spanish onion, julienned
1/2C leek, diced
200g of mushrooms sliced 
1/2C frozen peas
1/2C wine
1/2C Chicken Stock  

For the Puffs - Preheat the oven to 400

In a sauce pan heat the butter, water, salt.  Slowly add in the flour and stir continuously until it starts to pull away from the sides and makes a dough texture.  Take it off and add in the eggs one at a time, mixing with a flat paddle. I don’t have a mixer, but if you do this would be good time to use it so it can mix continuously for 1 minute.  after the eggs are incorporated add the 1C grated cheddar.  Put into a ziplock or piping bag and pipe into circular shapes the size of walnuts. Bake for 15-20min, until golden brown. let these bad boys cool 

Cook the bacon, reserve some of the fat.  BACON TIP #1 - since i was a kid my dad told me that bacon should be put on a cold pan and then brought up to the heat to render out as much fat as possible.  this also keeps your bacon from shrinking a lot. 

so save some fat, pitch the rest in a can not down your sink. i’m tired of seeing that it’ll clog the drain it’s fat.  in the same pan cook the sausage.  when the sausage is almost cooked sweat off carrots, peppers, then add onions and leek follow crushed garlic cloves and some apples.   Add the red wine and let it reduce for about 10 minutes with a bay leaf.  Add the chicken stock and continue reducing. 

Grease an oven save glass bake dish with butter. throw all the ingredients in.  cover with the puffs and a glass cover for the dish or aluminum foil.  

This was so good for my christmas party I had with my friends.  Tonight I’ll be doing jumbo pasta shells stuffed with spinach, sun dried tomatoes, cheese and mushrooms with tomato sauce.  Was going to do a cream sauce but I’ve been eating too much fatty stuff haha. Alright well enjoy! 

 omnomnom

for the turkey burgers :

1 egg
1/2 onion, finely chopped 
Canned chipotles in abadabo sauce, i use 5 chopped chiles for the burgers 
-  use the sauce mix it with mayo. chipotle mayo!
Thyme, Black Peppercorns
1lb Ground Turkey - you can use chicken or beef.  I prefer Turkey because I like to keep it a little lighter. It does tend to dry out though, so chicken works well too.
1 clove of garlic minced

combine all the ingredients in a bowl.  form patties make sure to get all the air out.  for the fatties out there like myself I put a little cube of cheddar or mozzarella in the center for extra cheesiness

I make my patties small, roughly 4 oz because I don’t want to overload on the meat serving.  Once the patties are formed i wrap it with proscuitto, like how you’d wrap a filet mignon with bacon.  I used my indoor minigrill because the one at the Aubry household is much too massive to use for just a single serving.  

I let the patties rest for AT LEAST an hour because i want them to keep their form. If what you’ve included in the patties was too chunky then be warned your patty will fall apart.  

I like to top mine with a sunny side up egg, the chipotle mayo, arugula, pesto, red onion, cheese, and sliced cherry tomatoes.  I use an english muffin because I made smaller patties and burger buns tend to be too much bread for me to enjoy it.  

Honestly the laziest lightest cream sauce.  Those Classico ones that are like 3 for 5 or something are disgusting and loaded with nasty heavy stuff. You’ll end up feeling too bloated and greasy.  The lemon is a nice pick me up for the dark days and it goes with thyme.  If you have lemon thyme available, USE IT! unlimited deliciousness. 

2 C Baby spinach 
1/4 C julienne onions
1/4 C diced leek
5 Asparagus spears
2 pieces of Laughing Cow cheese
Butter, for sweating veg.
1 C milk
1/2 a lemon, juiced
2 cloves of garlic 
parmasean
3 Cups of Pasta, I used store bought tortellini filled with cheese

1. boil water and drop asparagus in for a minute, take out and put in an ice bath.  
2. Julienne onions and dice the leeks. 

Slice the leek length wise first, and then cut. you’ll get perfect squares every time. 

3. Use same water to boil the tortellini or pasta. Cook it for 2 minutes, or whenever it’s almost cooked, not fully though. Don’t over cook, seriously overcooked pasta is so gross and mushy.  Rinse under cool water to stop it from cooking.  Reserve 1/2 C of pasta water. It has starch from the pasta, so it helps thicken the sauce.  

4. In the same pot, melt butter.  Sweat the onions and the leek until fragrant, about 2 minutes.

5. Add the spinach, let it wilt for like less than a minute.  Take it all out and put it in a bowl.

6.  In the same pot again add the milk, cheese, and a bay leaf, thyme and lemon juice 

Don’t let the milk burn, keep it on low heat and then throw everything back in.  Doesn’t matter if the pasta is cold it’ll be warmed up anyway. YUM IT WAS SO GOOD!!! If you like some spice I always add cayenne.  Remember to season this with salt and pepper to your liking, and people who say they don’t like salt are lying.  Everything needs salt. 

Danielle, my roomie hates eggs. everything about them.  It is my job to bring back deliciousness and flavor to eggs, the cheapest ingredient ever. This is just enough to serve 1 by the way!

WHAT YOU’LL NEED!

1 slice of proscuitto (or bacon, i find it’s more work and heavier) toasted on a rack on top of a tray to let the grease drip off

2 hard boiled eggs, i do 1 hard discard the yolk and 1 soft because I loove runny eggs and I find the runny yolk gives it a lot of flavor and helps to bind it

3 small grape tomatoes, discard the membrane inside. it’ll make the eggs WAAY too runny. cut into strips and dice. 

a slice of red onion, diced

3 Tbsp of cheese, I use no name aged white cheddar 

1/2 tbsp of mayo

1 tsp of grainy mustard 

1 tsp or half clove of garlic 

a dash of Cayenne, Thyme and Black Pepper

combine it all in a bowl.  seriously flavourful egg salad that puts that shitty egg salad sandwich you bought at tim’s to shame.  Most would tell you to season it with salt but when you used cured meats such as proscuitto or bacon it adds enough salt that seasoning it would just be too much and taste like a salt lick. Don’t store this if you use a runny egg, it wont keep at all and will be disgusting.   

variations include : substituting the mayo for a really thick and full fat greek yogurt with no flavor.  and also I like to add some crab meat, just to make me feel extra fancy! Also if you’re not using pork then you should season it with salt. 

sorry for the shitty picture. I eat it like this without bread or on romaine leaves because I’m trying to watch carbs for prexmas stuffing 

I’m a religion major currently at UWO attempting to link food to some form of divinity.  I see food as sharing life, I give you this nourishment that helps you carry on your day. You need these calories to sustain your activities. And it’s not just that - it’s amazing.  Aesthetically and sensory pleasing.  It’s something that can arouse you, satisfy you, bring you happiness.  Food is also that dark evil force that most turn too in times of stress or depression.  Share a meal with family and friends, you share an experience.  The language of food is universal and there’s a few things every human being has in common, we need to eat breathe and sleep.  Let’s do this.  

I’m currently a student at UWO. I cook for shits and giggles. I graduated George Brown College’s Culinary Management program, a 2 year co-op program that threw me into a whole new world.  I’m not meant for professional kitchen because I’m not cut out for the kind of lifestyle of going hard and giving blood sweat and tears every day. I’m a pussy - so what. 

I’ll be posting my grocery list, what I have in my cupboards.  One thing you won’t see is nutritional value because I’m part of the same congregation as Paula Deen, praising the god of Butter and Lard.