Written by onionrings on May 17th, 2011 · 158 views
This one’s borrowed from The Nasty Bits: Deep-Frying Brains. Its horrid and vomit inducing just reading about it. This unfathomably terrible recipe serves 6 as an appetizer, IT takes about active time 40 minutes from raw brain to fresh vomit.
All 4 testers in the foodenation lab broke down in tears after uncontrollably projectile vomiting all over the test kitchen after the first bite of brain – so its really difficult to judge the eat-ability here. Our mind crunching conclusion is at the end. I think it’s safe to say that no fist pumps will be awarded – the events that occurred after this cook were, to say the least.. abnormal.
Here’s what you need:
1 head of garlic, skin on
Black peppercorns in a cheesecloth
1 bay leaf
bundle of fresh herbs
1 pound brains (lamb, pork, or calf)
All purpose flour
1/2 cup milk
1 cup panko bread crumbs
1 quart vegetable oil for deep-frying
For the green sauce:
1 bunch parsely, leaves only
1/2 bunch dill
1 small can of anchovy fillets, finely chopped
12 cloves of garlic, finely minced or grated
1 tablespoon capers, minced
1/4 cup extra virgin olive oil, or to taste
Freshly ground black pepper
Here’s what you do:
Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, separate the lobes into 2 inch chunks.
Meanwhile, prepare 3 bowls with the flour, the egg whisked with milk, and the breadcrumbs.
Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the brain until they are golden brown and crispy, about 3 minutes. Drain on paper towels and serve immediately with green sauce.
To make green sauce: Finely chop herbs and mix with the anchovies, garlic, and capers. Add enough olive oil so that the mixture is spoonable but not runny. Season with black pepper.
Pineappleope.com is suiting up for the 2nd biggest weekend of the year, Kentucky Derby Weekend. For the uneducated, the Kentucky Derby is a horse race, quite famous in PAO offices around the country.
As a special Treat from Pineappleope.com to you, here is a secret recipe to construct the Official PAO Traditional Kentucky Derby Drink, the Mint Julip Elixir
4 c. water
2 c. sugar
4 c. loosely packed fresh mint leaves, chopped
4 c. bourbon
Fresh mint leaves
Combine water and sugar in a medium saucepan; bring to a boil. Reduce heat to medium and cook for 10 minutes. Reduce heat to low, add chopped mint leaves and simmer 30 minutes. Let syrup stand at room temperature overnight. Strain. Fill julep cups with crushed ice. Combine bourbon and mint syrup; pour over ice. Garnish with mint.
Two of the best things to come from trees are almonds and bananas. The best thing to come from trees are Talking Three Toed Sloths. I had the good fortune of running into a well-groomed gentleman sloth named Devin at a shisha bar the other day, and he shared with me this delicious recipe.
1 medium handful of raw almonds
1 medium banana Directions
Open the banana. Use a “well-made” banana and open it using the “normal” method, which leaves your hand making contact with the banana peel and allowing the banana innards to make contact with the imbibing orifice.
Insert a few almonds into said orifice.
Calories: About 210.
Awesomeness: Variable, for this reporter, a 9.8 out of 10! Warning: This recipe may contain tree nuts, or ingredients processed in the same facility that handles tree nuts. If you have tree nut allergies, you may experience a reaction just reading this article, and this article should probably not be read.
Written by willywanka on September 10th, 2010 · 1,548 views
Its Friday!! F yeah. Time to party it up. Two tips – stay HYDRATED and FOODENATED. Here’s a quick tasty snack to store in your pockets at the rave tonight. Keeps you amped and healthy!
* 1 (12 ounce) box rice chex
* 8 ounces tabasco cheez its
* 6 ounces toasted, chopped candied pecans
* 3/4 cup butter
* 3/4 cup dark corn syrup
* 1 1/2 cups light brown sugar
* 1 tablespoon tabasco sauce
1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2. In a large bowl, mix chex cheez its and nuts.
3. In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar and tabasco sauce. Pour the mixture over the nutty cereal mixture. Stir and shake to coat all the nuts and cereal.
4. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
I N G R E D I E N T S Crisco recommended for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows) DIRECTIONS
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening.
2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside. 3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat. 4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. 5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow. 6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow. 8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this. 11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. Store in a plastic box or any airtight container — or plastic bag.
Yield: makes 1 pound, 10 ounces of marshmallows
Looking for a non-traditional dessert for your Easter Sunday dinner?
Check out these awesome cupcakes. Perfect for Easter
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
Last year, the staff at Foodenator was proud to bring you a guide to hunting a rabbit for your Easter dinner. So many people will settle for the traditional lamb or baked ham for their Easter meal but we say, why settle for something you can eat any time? Please refer back to our “catching the easter bunny guide” from last year and then follow our simple recipe below to make a dish your children will not soon forget.
Rabbit Coq Au Vin 8 rabbit thighs Salt Freshly ground black pepper 2 cups plus 2 tablespoons flour 1 egg 2 tablespoons milk 12 ounces bacon chopped 1 pint pearl onions, peeled ¼ cup chopped shallots 2 tbs. chopped garlic 1 tbs. chopped fresh thyme 2 bay leaves 3 cups fruity Wine 2 cups brown chicken stock 2 tbs. butter 1 tbs. finely chopped parsley
Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings
This is sandwhich was basically made from random things that I had laying around my kitchen when I couldn’t think of anything else to make for dinner. The sandwich derives its name from the famous James Connolly since it was created during the week of his 28th birthday.
1 bagel, any flavor you like
Italian Blend cheese
*Onions are optional
**Preheat the oven to about 375
First, peel and mash the avocado with a little bit of garlic powder. You can add a tiny bit of lemon juice so that it doesn’t turn brown. Next, toast the bagel on medium so that it is a little crispy. Spread the avocado on the bagel and then layer with slices of tomato. Lay both slices of the bagel on a baking sheet and top off with an Italian blend of cheeses. Bake your sandwich in the oven until the cheeses are melting, about 8-10 minutes depending on the strength of your oven.