Archive for the ‘recipe’ Tag
This recipe was the very first episode I shot and remains one of my favorites.
Try this recipe for some of the best bread you’ve ever had. You can also use the leftover frozen olive oil instead of butter. Just put it in the refrigerator and it stays gelatinous enough to use as a spread.
to lead us against the growling pack
of passing mediocrity
and testosterone adversity,
our season to hijack.
For you, we’d plan a special snack
so carbs and bags you could unpack.
6 purple potatoes for your colors new,
1 small can of pineapple for a golden hue,
1 handful of onion for the Who Dat tears,
1/2 a bar of cream cheese for your fame
1 spoonful of dijon for your Frenchesque name
1/2 cup of sour cream for surgeries faced
a little salt and pepper to your cajun taste.
Cook and chop the potatoes like a 4-2 blitz
stir it all together like a deep route commits.
And eat it up here where we await the inevitable,
veritable, indubitable announced run down the locker room tunnel.
For each burger
1 handful lanogstinos (like crawfish tails) or Uncooked Shrimp
1 handful Cheetos
Tony Chachere’s Creole Seasoning
1 or 2 eggs.
1 onion cut in thin strips/rings
1/4 cup Southern Comfort
Take langostinos or shrimp and cut in to medium size chunks about 1/2 squares.
Smash Cheetohs in to small bits using a plastic bag and your hand.
(Use one handful of each for each burger.)
Combine them together and add just enough beaten egg to coat. About 1/3 egg per burger. Add a Sprinkle of Tony Chachere’s seasoning and stir until wet.
Mold in to burgers and fry at medium high heat (with a little butter) until cooked through, about 3 minutes a side. Make sure shrimp is cooked all the way.
To make onions, melt 1″ butter in pan, add onions and fry for 2 minutes, turning often. Add 1/4 cup Southern Comfort, tilt pan to ignite and stand back.
Let cook for 3 minutes more or until starting to crisp up.
Serve burger with onions on top, Mayo, a little sprinkle of Tony’s spice.
©2010 Cooking for Dads
Rob’s Better than Deep Fried Healthy Wings, Teriyaki style
1. Preheat oven to 450
2. Start with fresh wings, don’t used frozen.
3. Cut in to separate parts if necessary.
4. In a large plastic bag, add 1 cup of flour, 1/2 spoonful of baking powder, 1 spoonful salt and a little pepper. Shake bag to combine.
5. Add wings and shake to coat.
6. Cover cookie sheet with parchment paper and lay out wings making sure they don’t touch.
7. Lightly brush wings with olive, vegetable, or peanut oil just on top side.
8. Place in oven for 20 minutes then remove and flip over the wings.
10. Cook for another 20 minutes or until wings are firm to the touch.
11. Place in one layer on paper towels for 2-3 minutes to absorb excess oil.
12. Place in large bowl and add teriyaki sauce or favorite sauce. stir to coat.
To make Teriyaki sauce add 1/2 cup soy sauce, 1/2 sugar (or equal parts of a larger or smaller amount) and 1 spoonful fresh ginger chopped. Place in small pan and bring to boil for 30 secs. stirring to dissolve sugar. reduce heat to low and let simmer for 4 minutes. turn off heat. Sauce will thicken naturally.
© 2010 Cooking for Dads