seriously. where are the recipes? is everyone passed out on four loko? the deadline has been pushed back to noon EST 11/17. submit your dopesaucemadnessfillmytummy recipe in the comments section so that we can have a real competition. the winner will get two tickets to see the movie at 6pm in midtown east nyc on 11/18, the day before it is released to the general public.
Gooey Crunch Brownies (keep refrigerated or they'll just kinda.. melt... but they're awesome) by Carolina De La Mora
ReplyDelete1 cup softened butter
2 cups granulated sugar
4 eggs
6 Tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
7oz jar marshmallow creme
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups rice krispies
Preheat oven to 350 degrees.
Mix creme, butter and sugar in a large bowl.
Add eggs.
Stir in cocoa, flour, vanilla, and salt.
Spread into greased 13 x 9 x 2 baking pan.
Bake at 350 for 25 minutes or until brownies test done.
Let Cool.
Spread marshmallow crème over cooled brownies.
Melt peanut butter and chocolate chips together in a saucepan.
Add rice krispies.
Spread that mix over the marshmallow creme.
Cover and refrigerate.
Keep refrigerated.
Enjoyed best when kept refrigerated :)
One 2-pound branzino
ReplyDelete3 1/2 cups fine sea salt
3 large egg whites
4 sprigs parsley, stems and leaves separated, leaves chopped for garnish
2 sprigs rosemary
4 Sicilian olives
1 clove garlic
2 slices lemon
Preheat the oven to 400′F. Make a cutout of the parchment paper matching your fish's unique size and shape.
In a mixing bowl, combine 3 cups of sea salt and the egg whites with a wooden spoon (yes, this is a ton of salt! You will perhaps feel strange using so much salt for one meal).
Place the parsley stems, rosemary, olives, garlic and lemon slices in the belly of your beautiful branzino. Spread the remaining 1/2 cup salt over a baking tray. Put your parchment-papered-fish on top.
Use your hands to cover the whole fish with the salt and egg white mixture, pressing down onto the fish to pack it tightly. Throw some love into there. Bake for 20 minutes, without turning, until the salt crust is hard and golden brown.
Now you can break open the salt tomb and your fish will be aromatic, fresh, delicious, and unquestionably luscious.
anonymous = kate!
ReplyDeleteThis isn't a 5-ingredient-fix recipe, but never fear, cowboy -- most of these items are kitchen staples. These tacos are slap-ya-mamma good.***
ReplyDelete***Disclaimer: Do not slap ya mamma.
Braised Pork Tacos:
3 lb. pork tenderloin, cut into 3 or 4 pieces
3 tbsp. olive oil
1 bottle beer
1 1/2 c. chicken broth
1/4 c. ketchup
1/4 c. Worcestershire sauce
4 cloves garlic, minced
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
2 tbsp. adobo sauce, plus 2 chiles in adobo
1/4 tsp. crushed red pepper flakes
1/2 tsp. smoked paprika
Step 1: Season pork with salt and pepper. Heat oil in large pot. Brown pork on all sides, remove from pot.
Step 2: Add garlic, adobo sauce and chilis in adobo to pot, stir until garlic is fragrant. Add beer, broth, ketchup, Worcestershire sauce, and all spices. Bring to boil.
Step 3: Add pork to pot, cover, and reduce heat. Simmer until pork is tender, turning occasionally, 1 to 1 1/2 hours. Transfer pork to plate.
Step 4: Shred pork. Simmer braising liquid until thickened and reduced by half. Toss pork with sauce.
Step 5: Serve pork on soft tortillas with chopped cilantro, sliced radish, avocado and lime wedges.
Ah I got my HP IMAX tickets a couple weeks ago -- so excited! And better stock up on that 4Loko!
ReplyDelete