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Space Cowboy KitchenWhere lazy chefs get together to discuss culinary theory
From Solid Cat: 88 - Ass Ball Huggy Dole Pineapple Whip Well, it's sorta like Dole Whip. Not exactly, but still pretty good. Original Ingredients Space Cowboy Kitchen Added Ingredients Directions 1. Chopped first pineapple into small chunks. Freeze overnight. 2. Next day, mix frozen pineapple and add one cup of coconut milk in a food processor or strong blender. NOTE: At this point, that's all the original recipe called for and for us, came out kind of grainy. Experimentation, here we come. 3. Add the second cup of coconut milk. Mix. 4. Add 2-3 ounces of pineapple juice (talk a small can of juice... about half that). Mix again. 5. Add fresh pineapple, in chunks. Mix again. NOTE: At this point, it's a little runny, but could be used in smoothie applications. However, we poured mixture in big bowl, and threw that in the freezer for about 20-30 minutes to stiffen up again. From Solid Cat: 86 - Car Crash Pineapple Upside-Down Minis Share the spirit of Aloha. Ingredients Directions 1. Drain pineapple; reserve juice. 2. Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups. sprayed with nonstick cooking spray. Lightly press well-drained pineapple slices into sugar mixture. Place cherries in center of pineapple, slice side up. 3. Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup. 4. Bake at 350 F. 20 to 25 minutes or until wooden pick inserted in center comes out clean. 5. Cool 5 minutes. Loosen edges and invert onto cookie sheets. *NOTE: If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter From Solid Cat: 84 - Pillow Fight Smith Island Cake It's the official desert of the state of Maryland Ingredients For the cake For the icing Directions 1. Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed. 2. Sift together the flour, salt and baking powder. 3. Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined. 4. Place 3 serving spoonfuls of batter in each of the cake pans (about 2/3 cup); use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.) 5. While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools. 6. As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (DonŐt worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake. From Solid Cat: 83 - Lightsabers 7-Layer Mediterranean Dip So easy and mind-boggling good, you'll feel like an idiot for thinking of this sooner. Ingredients Directions NOTE: Notice there are no quantities. This recipe is all personal preference. The following directions will be for a party size dip. 1. In a rectangular dish, layer in hummus to cover the bottom about an inch deep (amount of hummus will depend on size of dish). 2. In no particular order, layer on top 1 large diced tomato, 1 large diced cucumber, a small can of olives (usually kalamata, but black or your personal favorite works), and about a cup of crumbled feta cheese. 3. Sprinkle on your favorite herbs, and lastly, lightly drizzle with olive oil. Enjoy! From Solid Cat: 81 - Baker Street FOOD REVIEW: Top Round's Cheese Dog New hot dog from the best roast beef place in town Val's Take: The hot dog itself is fantastic. The homemade cheese "whiz" is great on it. It's your new favorite hot dog. D-mo's Take: In a word: sublime. Once I ate it, I felt at peace, as if all was right in the world. Best decision I made in the last two weeks. The plump and juicy hot dog, covered in their cheese whiz and onion/jalapeno straws, cradled in a warm, fluffy kaiser hot dog bun... if you're having a discussion on the best hot dog ever, the Cheese Dog needs to be in that discussion Review Verdict: (on a scale of 1-4 hot dogs) 5 HOT DOGS For only the second time ever, something has broken our grading scale, getting 5 out of a possible 4. No surprise it's from the same place that broke it the first time, Top Round!
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