Thanksgiving Sundae

Thanksgiving can be one of the most difficult holidays of the year. I mean, after stuffing your face with the biggest meal you've had since last Thanksgiving, how are you expected to leave any room for dessert? Well don't worry, we have the perfect solution for those of you who, on this extra special food day, deliberately ignore that part of the brain that's supposed to tell you when you're full. Introducing the Thanksgiving sundae. A delicious turkey dinner with all the fixins in the form of everyone's favorite ice cream treat. If you are afraid of serving your dinner guests this unusual combination for fear of an underwhelming reaction, this is the ultimate leftover solution. And your guests are closed-minded buttholes.

Our list of ingredients included turkey meat, mashed potatoes, cranberry sauce, stuffing and bacon. Since we didn't exactly have the resources to make an entire turkey, we bought individual turkey breasts.




1. If you don't have any leftovers, you will have to make/buy all the regular Thanksgiving dinner items. And cook them.








2. Take a cup or glass and layer each ingredient to make it look like a sundae. Top with bacon sprinkles and a cranberry.





And that's it. Pretty much just the assembly is required if you are using leftovers. If you're really daring, serve as dessert after a burger cake main course.


- LNC

Korean Tacos

For those of you out there in the webbernets who do not know, I am of Korean descent. This recipe is very near and dear to my heart, because I am often kept up late into the night wondering what type of food my kids would grow up on if I married a Mexican woman. Kimchi fajitas? Tofu guacamole? Spicy seafood-and-cactus stew? None of those sound very appetizing, although I know some hipster vegan out there is already eating tofu guac. Because eating avocados is murder. Well there's at least one thing my hypothetical super hot bride and I can feed our little Mexoreans (Korexicans?) that will allow me a good nights rest. Here are some simple instructions on how to make Korean tacos.

I do need to apologize somewhat in advance for the abundant presence of vegetables in this post. I you are squeamish, I advise you not to continue.

Ingredients you will need: Korean-style short ribs (kalbi), red leaf lettuce, kimchi, green onion, cucumber, parsley, tortillas and korean hot pepper paste (gochujang) if you can find it.



1. Grill short ribs. If you bought them unseasoned, marinade overnight in soy sauce, garlic, sugar and green onion. We don't have a grill, so we just pan fried. Cut into bite-sized pieces once cooked.





2. Chop lettuce, grate cucumber and cut kimchi into small pieces. Mix together with parsley and hot pepper paste.






3. Assemble tacos by layering meat, salad mixture and chopped green onions. Add a squeeze of lime juice on top.



All done. For a natural pairing, try this with a nice tall glass of tequila.


- Angie, Carol, Daniel, Laura, Marcus & Michelle

Pork Wellington

Although it is halloween season, that wonderful time of candy, pumpkins and slutty costumes, we still refuse to make anything sweet. Again, not that we don't like sweets. It's just that the burger cake scars run deep. So in the spirit of the spooky festivities, we decided to do a little dressing up instead. While pork loins are normal and delicious any other day of the year, we dressed our little guy up in a pretty kick-ass puff pastry costume. The only thing left to do is make it wear its winter coat and take it trick-or-treating. And then eat it. For ingredients, you will need: pork loin, puff pastry, prosciutto, mustard, apples and spices.



1. Create a spice rub of your choice and rub pork loin. We used a mixture of brown sugar, cinnamon, cumin, paprika, salt and pepper. Puree 1 apple and mix in some cinnamon and lemon juice. Cut the loin in half lengthwise and spread apple puree between two halves.




2. Evenly lay out slices of prosciutto so that they overlap. Wrap loin tightly with prosciutto.






3. Sprinkle flour on a flat surface and lay out puff pastry. Spread mustard evenly in the middle and wrap the loin.






4. Bake at 400F for 25-30 minutes.





The final product didn't turn out exactly as planned... they kinda got stuck to the foil because we forgot to grease it. Also, pork wellington is pretty much a giant pig-in-a-blanket.


- us

Shepherd's Pie Dumplings

I love pie. There's something truly magical about the unlikely combination of warm fruit and a flaky pastry that just melts my heart...and the ice cream that is invariably served over it. I remember the first time I heard of shepherd's pie, I was intrigued. What could it be? Did shepherds eat some kind of super secret, awesome fruit that only shepherds knew about? Or was it a savory pie made of sheep and/or their herders? Sadly for naive, 7 year old Marcus it turned out to be none of the above but rather an unconventional pie made of meat and potatoes. Of course, it really grew on me and has since helped in the broadening of my pie-horizons (pirizons?).

We've gone off on some culinary tangents over the past few months, but this week we're back to what we know - our meat and potatoes. So to speak. We made shepherd's pie dumplings using regular shepherd's pie ingredients, but stuffing them into a doughy pocket thing. You'll need ground beef, potatoes, peas/carrots/corn/onion and pizza dough.




1. Make mashed potatoes. Yup. That's step one.







2. Make ground beef mixture. We made ours with onions, garlic and some spices, then added corn, peas and carrots.






3. Roll small balls of pizza dough out into small circles. Fill with meat mixture and potatoes. Fold over and seal with a fork.





4. Bake at 400F until dough is cooked through and browned slightly. Serve with dipping gravy.





Q: What did the guy shepherd say to the girl shepherd? A: Wanna get the flock out of here?

Jalapeno Poppers

I have had many a deep-fry party in my day, and for some reason they always seem to turn out the same. Deep-fry parties are like pancakes - the greatest thing ever at first, but by the end you're sick of them and vow to never have one ever again. And also, you can smother everything with butter and syrup. But just like pancakes, the DFP always manages to find a way to creep back into your life to pull your life expectancy down just a touch. And that's why I love them so darn much.

This is a deep fried classic and we didn't do much to mess with it except wrap it with bacon. You will need jalapeno peppers, cream cheese, gouda, bacon, flour and breadcrumbs.



1. Cut the tops off the peppers and scoop out the seeds. Use a piping bag to fill them with cream cheese or any filling of choice. We used a smoked salmon flavored cream cheese mixed with shredded gouda.




2. Wrap the peppers with bacon. Cut each slice in half, drape one half over the open end of the pepper, and wrap the other half around.





3. Dip the bacon-wrapped peppers in a batter made of flour, water and salt. Cover with breadcrumbs and deep fry at 375F until bacon is cooked through.



The poppers were pretty effing delicious, but very spicy. If you don't like spicy food, you're just gonna have to man up.

Poppers with loaded potatoes

Bacon-Wrapped Pineapple Kebabs

It's been quite some time since our last post, but its only because the team was on a short break while we all moved back home for a few weeks. I know, it sounds like a lame excuse for not putting up recipes, but imagine trying to explain to your parents why the fridge is stocked with 12 packs of bacon and 20 sticks of butter. My mom would beat me with a sock full of tofu burgers and flax seed. Just kidding! It would probably be with her hands. Well, we're back on our own and ready to share some more bacreations with the world. This and the next couple of posts were made back at the old place (yeah, that kind of voids my previous excuse) and then new, post-summer foods will start going up.

This is really the ultimate food-on-a-stick. We made kebabs with bacon-wrapped pineapple, marinated chicken breast and red bell peppers. You don't have to eat the peppers, they're really just there for color. Or you can wrap them in bacon too.



1. Cut chicken breast into kebab-sized pieces, and marinade in olive oil, salt, pepper, cayenne pepper, rosemary, lemon juice and any other herbs/spices you want.






2. Cut up pineapple into small chunks and wrap with bacon.







3. Alternate pineapple, sliced red bell peppers and chicken on a soaked skewer (so it doesn't burn). Sprinkle kebabs with some ground cinnamon.




4. Place in 400F oven for about 15 minutes.





That's it. Just a quick tip: when wrapping the pineapple chunks with bacon, half slices should do the trick. If you're a poon.


- I honestly forget who was there

Curry Lasagna

After finally recovering from the burger cake incident and its ensuing fallout, we spared no time getting back into the kitchen. In combining lasagna and curry, you could call this next creation our first truly interracial dish. Imagine - the delectable, comforting Italian intermingling with some exotic, spicy Indian. I smell a feel-good romantic comedy featuring Milo Ventimiglia and Freida Pinto. I would totally pay to see that.

Wait, no I wouldn't. Okay, maybe I would.

Our ingredients included lasagna, chicken breast, potatoes, plain yogurt and 2 types of curry - butter chicken and tikka masala. The basic process is the same as a traditional lasagna, but using curry instead of tomato sauce and yogurt instead of ricotta.




1. Cut up chicken breast into small pieces, season and cook. Mix cooked chicken pieces into the curry.





2. Layer a deep pan, starting with curry at the bottom. Sprinkle with diced potatoes, then add lasagna, yogurt and more lasagna. Repeat this process until you reach the top of the pan. We used oven-ready lasagna, so there was no need to boil it beforehand.





3. Bake according to package instructions.




I just realized it's Friday the 13th. With my luck, I'll stumble upon another burger cake that I'll be forced to choke down.

Burger Cake

Some of you may remember a particular post where I knocked burger cakes. After much deliberation, we decided to make one for ourselves with the unlikely prospect of changing our minds. The result? I hate burger cakes now more than I ever have in my life. Why would anybody ever want to make one of these things? Why not just make a giant burger? Seriously, I'm not 7 years old and any more than a small slice of cake makes me feel like my stomach is doing back flips. Into knives! That are on fire!! Don't waste my time with your deliciously moist interiors or your damn frosty goodness.

Look, I have no problem with making a big cake and eating a normal-sized piece. Unfortunately, that's not how it works in our group, where nobody is exempt from a good ball-busting manhood challenge. If we make a big-ass cake shaped like a burger, every single person involved in the making of the cake must eat and finish a big-ass piece. If you have better friends than I do, here are instructions on how to make a burger cake for yourself so you can eat as little of it as you want. Our cake was made with 5 different flavored layers. Starting from the bottom, we used chocolate chip cookie, brownie, cheesecake, chocolate cake and lemon cake.




1. Bake all your stuff. The different layers may require different times and temperatures, so make sure everything gets baked properly and cools down.




2. Assemble according to order stated above. That's about it. The only thing I didn't mention was that we spread butterscotch pudding between the chocolate and lemon cake layers to look like cheese.


It took us a few days to eat this monstrosity. I have not eaten cake since.


- Angie, Carol, Daniel, Howie, Laura, Marcus & Michelle