Over the next few days, I will roll out a new feature here on LWS called “Cooking With Lloyd”.
We will discuss everything from making stock to a fabulous creme brulee that will give you one more reason to give thanks this November.
If your wife is a bitch and won’t cook, don’t worry. I will guide you every step of the way.
We will do the basics here, like Buffalo Wings, Chili, and other football favorites.
And if you are more advanced we will throw in some complicated dishes as well.
We will start tomorrow with a simple yet delicious dish that is perfect when the weather gets cold. French Onion Soup.
No I am not gay. The Grill Viper’s boyfriend is though.
Outtie.
Now this is what I’m talkin bout. I know a killer Chef Boyardee recipe.
be sure to throw in teh recipe for that “sweet potato casserole with teh ‘mallows and teh gooey brown cinnamon stuff” for your average joe schmoe bacheluh.
5 Brats, 1 onion, 1 apple, ½ pound of sauerkraut, 1 beer, 3 spoons of brown mustard (I don’t know what kinda spoons).
Put the brats in a pan. Spread the onion apple and sauerkraut on the brauts. Mix the beer and mustard in a container. Pour over the brats. Cook direct heat for 20 minutes. Turn 2 or 3 times. After 20 minutes, remove the brats to the grill. Let the mixture in the pan continue to cook.
creme brulee? burned suga?
Come on now – this stuff ain’t no big deal
heavy cream – 4 cups
get some good quality white chocolate 1/2 to 3/4 pound
8 or 10 egg yolks
and some suga… 1/4 cup
heat the cream – dump it in to a bowl over the chocolate – let it sit for a minute or two to melt the chocolate – the whisk till there ain’t no more chunks of chocolate
Next whisk the egg yolks and sugar – till smooth – it’ll look kinda yaller once your done. Then add the white chocolate/heavy cream mix to thhe eggy yolk/suga deal. Keep on whiskin’ while your doing this.
Then pour the stuff in to those old fashioned egg custard cups – or for the folks who like big words – ramekins.
Slap the filled custard cups/ramekins in to a roasting pan – with enough water in the pan to come up 1/2 on the cups themselves.
Put’em in a heated oven (300F) for 40 to 45 minutes.
Let’m cool down – when you wanna serve’em sprinkle some brown suga on the top of the custard – slide these in to your oven on “broil” till the suga caramelizes. Now there is a difference between burnin’ the stuff and caramelizing the suga. The dead give away – “if* its as black as a chunk of coal. Start over..
Making stock? Just buy the stuff already made.. IF that doesn’t fit your budget – just chunk up some onion, chilies/peppers & your fave spices that have been sitting on your shelf for the last 15 years a couple bay leafs some sea salt, & black pepper/ a lemon and some bones. Ya can oven roast the stuff – before you boil it – your option.
Let cook for 2 hours – then figure out how to filter out all the chunky stuff – and there is your stock. Beef, fowl, shrimp – it all follows a similar path.
For all the sweet tater fans – Roast some taters along with some nanners (bananas) The nanners will be done before the taters – so pull’em out once they turn black. Dump the roasted nanners in a big bowl. When the taters are soft dump them in to the same bowl. Add some real butter and cream. Mix the stuff up – taste it fiqure out what it needs to your own taste.
Now in a deep baking dish put about 1/2 inch of a 1:1 ratio of flour and brown sugar, 1/2 a stick of butter and 1/2 cup of chopped pecans (or unsalted peanuts) MAKE enough of this stuff for a top layer.
Now with just the bottom layer – slide in to a preheated oven 350F for say 15 minutes. The stuff will smooth out. Yank it outta the oven and let it sit for a minute or two. It’ll start crusting over. When that happens dump your sweet tater/nanner mix on top of it – then your top layer of brownsugar/flour mix.
Slide this back in the oven – till the top evens out making a nice even bubbly layer.
Let’er sit till it cools a bit – then eat..