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