Good morning boozy foodies!
Today marked the third day in a row of waking up early, and the second day of waking up early for no reason.
What I think happens is, I'm so excited to have a day off, that as soon as the sun is up, I think I have to be up. This was my main problem with living in the city, as well. I feel like I should be doing something at all times, and if I'm not, then I'm wasting my life away. Kind of ridiculous, I know, but it's all part of my millions of neuroses.
Since I was up with the little Easter birdies (because Easter eggs obviously come from Easter BIRDS, not some giant creepy rabbit), I decided to heat up some left-over souffle.
I think I forgot to mention in the souffle post that it actually tastes really good--sometimes better--when it's left-over and warmed-up.
So many hyphens in that sentence, I can't even handle it. I bet my old English professor is rolling in her grave...Oh wait, Dr. Haller is STILL ALIVE.
Speaking of zombies, I read a Facebook status that said "Happy Jesus Zombie Day" and I thought it was brilliant. My mom would slap me if I ever said that to her, but I think that's why I like it so much.
Back to the souffle. I just warmed it up in the old microwave for about one minute collectively. It was delicious with a cup of Newman's Own Organic coffee, and what's great about the left-overs, is that I have so many meals in my fridge and freezer now. So for a few bucks (I think the souffle totaled out at about $10), I have meals or snacks for a week. Perfect for those of us on a budget.
So here's where we get to the sad part of the post.
There will be no new recipe this Sunday night.
I know, devastating. But we thought Jesus would want us to rest. And eat ham. And drink beers.
So, until next time, my friends. Go cure your hangovers. Your mom will not appreciate the smell of Captain on your breath when you show up for Easter brunch.
Now go eat.
Cheers and Beers!
--Trav and Allison
...and on a side note, Dave's grandmother (grammy) is having surgery this Wednesday. Say a little prayer for her and keep her in your thoughts. She's a very special lady.
Sunday, April 24, 2011
Friday, April 22, 2011
Pumpkin Pie Spiced Apple Turnovers!
Did someone say pumpkin pie?
Can I just tell you for a second how much I LOVE pumpkin pie?
Well, I do. Love. It.
One year I even made it for my birthday...in August...because I love it so much and miss it when it's not around.
Yep. Made my own birthday pie. Sad facts, but true facts nonetheless.
So, what better way to get some pumpkin flavor in a unique dessert than to spice up some apples, throw them under some buttery crust, and chow down?!
The inspiration for these came from Ina, the Barefoot Contessa. I really can't stand her or her hot-pink pant wearing florist, but Allison LOVES her, so occasionally we're down to whip something up with an Ina flare.
Why can't I stand Ina? Well it's simple, really. I think she's full of shit.
Excuse my French, but it's true and there's no other way to say it.
I once watched her make "California BLT's" for 15 minutes out of her 30 minute episode of the Barefoot Contessa. And guess what made the bacon, lettuce and tomato turn real housewife of Orange County??
Avocado.
Yep, that's it. Avocado. She added Avocado, folks. AND SHE HAS HER OWN SHOW!
Oy. (that's for my friend Amanda who is in Taiwan. Shout out!)
Anyhow, enough about Ina, more about the turnovers.
Here's what you'll need:
-> 2 medium sized apples, any kind will do.
-> one package frozen puff pastry.
-> one naval orange. You'll also need a zester or grater if you don't have one.
-> one package dried cherries. I used Ocean Spray.
-> Pumpkin pie spice.
-> salt.
-> flour.
I vlogged most of the making of these turnovers, but just so you know, I didn't measure a darn thing in the filling of these turnovers, and they turned out great. Really, you are adding the flour, juice of one orange, chopped apples, orange zest, dried cherries, a dash of salt and a teaspoon (oops, I lied. I measured) of pumpkin pie spice together until it looked, smelled and tasted good. That's it.
So watch and learn. These are super duper simple.
ANNNNNNNNNNNNNND
Here's how they turned out! Very golden delicious.
These would be GREAT with some spiked hot chocolate or some good coffee (with Jameson in it, of course), but we ate them with Sam Adams Summer Ale, and it was just fine!
Hope you enjoy!
Cheers and Beers!
-Trav and Allison
Can I just tell you for a second how much I LOVE pumpkin pie?
Well, I do. Love. It.
One year I even made it for my birthday...in August...because I love it so much and miss it when it's not around.
Yep. Made my own birthday pie. Sad facts, but true facts nonetheless.
So, what better way to get some pumpkin flavor in a unique dessert than to spice up some apples, throw them under some buttery crust, and chow down?!
The inspiration for these came from Ina, the Barefoot Contessa. I really can't stand her or her hot-pink pant wearing florist, but Allison LOVES her, so occasionally we're down to whip something up with an Ina flare.
Why can't I stand Ina? Well it's simple, really. I think she's full of shit.
Excuse my French, but it's true and there's no other way to say it.
I once watched her make "California BLT's" for 15 minutes out of her 30 minute episode of the Barefoot Contessa. And guess what made the bacon, lettuce and tomato turn real housewife of Orange County??
Avocado.
Yep, that's it. Avocado. She added Avocado, folks. AND SHE HAS HER OWN SHOW!
Oy. (that's for my friend Amanda who is in Taiwan. Shout out!)
Anyhow, enough about Ina, more about the turnovers.
Here's what you'll need:
-> 2 medium sized apples, any kind will do.
-> one package frozen puff pastry.
-> one naval orange. You'll also need a zester or grater if you don't have one.
-> one package dried cherries. I used Ocean Spray.
-> Pumpkin pie spice.
-> salt.
-> flour.
I vlogged most of the making of these turnovers, but just so you know, I didn't measure a darn thing in the filling of these turnovers, and they turned out great. Really, you are adding the flour, juice of one orange, chopped apples, orange zest, dried cherries, a dash of salt and a teaspoon (oops, I lied. I measured) of pumpkin pie spice together until it looked, smelled and tasted good. That's it.
So watch and learn. These are super duper simple.
ANNNNNNNNNNNNNND
Here's how they turned out! Very golden delicious.
These would be GREAT with some spiked hot chocolate or some good coffee (with Jameson in it, of course), but we ate them with Sam Adams Summer Ale, and it was just fine!
Hope you enjoy!
Cheers and Beers!
-Trav and Allison
Thursday, April 21, 2011
Aunt Becky's famous Easter Egg Souffle
Look out below!!!!!!!
No, seriously. Look below for these fabulous recipes!
AUNT BECKY'S FAMOUS EASTER EGG SOUFFLE
--WHAT YOU WILL NEED:
-> 7 large eggs (white or brown, take your pick)
-> 2-3 cups shredded cheese (we used a sharp cheddar blend, but use whatever strikes your fancy
-> 3 cups milk (skim or 2% works best)
-> 2 cups chopped ham (deli style works just fine)
-> 1 loaf hearty white bread
To get started:
Get the boring stuff out of the way first, my friends. Words to live by. Start by taking your loaf of bread and cut the crust off of each and every piece. You'll want to have a large bowl on hand to throw the crusts in to. We're saving these for later.
After you have done this, you'll want to grease the bottom and edges of a 9x13 pan. Use whatever you have on hand. If it's cooking spray, great. We used some Crisco, 'cause it's all we had. Once this is done, take about 6 slices of your crust-less bread, and line the bottom of the pan.
Now we get to the fun (and tasty) stuff. For the filler of the souffle, we used a nice sharp cheddar cheese blend from the local supermarket. Supermarket brands are great for the BoozeHound Gourmet for two reasons: 1) they're almost always just as tasty as the more expensive cheeses, and 2) they're wicked cheap. I think we paid about $2.50 for a bag of cheddar that equals about 3 cups of cheese, which is more than enough for this recipe.
For the protein, we used a nice smoked ham. Here's the shocker, friends: we used pre-packaged deli meat! PRE-PACKAGED!!! AAHHHHH!!
Shocked?
Don't be. It's cheap and it tastes great, which is what we're all about here.
Watch and learn.
Now to finish up the prep, open another bottle of beer and go to town.
Sprinkle a good handful of cheese over the first layer of bread until it's completely buried in the cheese. We like a lot of cheese here at BoozeHound, so we used nearly the whole bag of cheese on the first layer. Our arteries love cheese, too. The ham goes on next. All of it. Think of this as a giant ham and cheese omelet. The more ham and cheese, the better.
Add some salt and pepper to the mix, and then cover with the remaining crust-less bread. It's that easy. Once you pour the entire egg and milk mixture over the pan, you're all set till the morning.
Throw some foil over this puppy and let it chill in the fridge till the morning.
Have another drink and relax for the evening, waiting in anticipation of the egg-y deliciousness that will happen in the morning.
After you wake up (whatever time this may be, for me it was 7 am for some ungodly reason), pop an aspirin, grab a cup of coffee, and preheat your oven to 325.
Grab those pieces of crust that you left out over night and get a stick of butter (real butter, not margarine) from the fridge. In a large bowl, melt the butter for about 30-45 seconds in the microwave.
Once it is completely melted, you'll want to toss those crusts in the butter until they are completely coated. This will be the topping for your egg masterpiece, and in the words of my lover Paula Deen, "Butter is better, y'all!," so feel free to use a second stick of butter if you want. We only used one and it was perfectly fattening. Cover the souffle with the crusts and you're ready to rock.
You'll want to throw your souffle uncovered in the 325 degree oven for about an hour, so it'll give you plenty of time to lose brain cells with Regis and Kelly or watch Rachel Ray say "Yummo!" 6 thousand times on her show.
When the hour is up, grab a clean knife and poke the center of the souffle. It should come out clean. If it doesn't, feel free to cover the souffle with the foil for another 5-10 minutes. Once the knife comes out clean, you're ready to go.
Cut the souffle into about 12 pieces, depending on how big you want to make them, and serve it hot.
Mimosas would be awesome with this, and if you're into $6 Andre champagne like Allison, they can also be really cheap to make.
Hope you like it, my friends.
Cheers and Beers (or mimosas)!!
--Trav and Allison
No, seriously. Look below for these fabulous recipes!
AUNT BECKY'S FAMOUS EASTER EGG SOUFFLE
--WHAT YOU WILL NEED:
-> 7 large eggs (white or brown, take your pick)
-> 2-3 cups shredded cheese (we used a sharp cheddar blend, but use whatever strikes your fancy
-> 3 cups milk (skim or 2% works best)
-> 2 cups chopped ham (deli style works just fine)
-> 1 loaf hearty white bread
To get started:
Get the boring stuff out of the way first, my friends. Words to live by. Start by taking your loaf of bread and cut the crust off of each and every piece. You'll want to have a large bowl on hand to throw the crusts in to. We're saving these for later.
After you have done this, you'll want to grease the bottom and edges of a 9x13 pan. Use whatever you have on hand. If it's cooking spray, great. We used some Crisco, 'cause it's all we had. Once this is done, take about 6 slices of your crust-less bread, and line the bottom of the pan.
Now we get to the fun (and tasty) stuff. For the filler of the souffle, we used a nice sharp cheddar cheese blend from the local supermarket. Supermarket brands are great for the BoozeHound Gourmet for two reasons: 1) they're almost always just as tasty as the more expensive cheeses, and 2) they're wicked cheap. I think we paid about $2.50 for a bag of cheddar that equals about 3 cups of cheese, which is more than enough for this recipe.
For the protein, we used a nice smoked ham. Here's the shocker, friends: we used pre-packaged deli meat! PRE-PACKAGED!!! AAHHHHH!!
Shocked?
Don't be. It's cheap and it tastes great, which is what we're all about here.
Watch and learn.
Now to finish up the prep, open another bottle of beer and go to town.
Sprinkle a good handful of cheese over the first layer of bread until it's completely buried in the cheese. We like a lot of cheese here at BoozeHound, so we used nearly the whole bag of cheese on the first layer. Our arteries love cheese, too. The ham goes on next. All of it. Think of this as a giant ham and cheese omelet. The more ham and cheese, the better.
Add some salt and pepper to the mix, and then cover with the remaining crust-less bread. It's that easy. Once you pour the entire egg and milk mixture over the pan, you're all set till the morning.
Throw some foil over this puppy and let it chill in the fridge till the morning.
Have another drink and relax for the evening, waiting in anticipation of the egg-y deliciousness that will happen in the morning.
After you wake up (whatever time this may be, for me it was 7 am for some ungodly reason), pop an aspirin, grab a cup of coffee, and preheat your oven to 325.
Grab those pieces of crust that you left out over night and get a stick of butter (real butter, not margarine) from the fridge. In a large bowl, melt the butter for about 30-45 seconds in the microwave.
Once it is completely melted, you'll want to toss those crusts in the butter until they are completely coated. This will be the topping for your egg masterpiece, and in the words of my lover Paula Deen, "Butter is better, y'all!," so feel free to use a second stick of butter if you want. We only used one and it was perfectly fattening. Cover the souffle with the crusts and you're ready to rock.
You'll want to throw your souffle uncovered in the 325 degree oven for about an hour, so it'll give you plenty of time to lose brain cells with Regis and Kelly or watch Rachel Ray say "Yummo!" 6 thousand times on her show.
When the hour is up, grab a clean knife and poke the center of the souffle. It should come out clean. If it doesn't, feel free to cover the souffle with the foil for another 5-10 minutes. Once the knife comes out clean, you're ready to go.
Cut the souffle into about 12 pieces, depending on how big you want to make them, and serve it hot.
Mimosas would be awesome with this, and if you're into $6 Andre champagne like Allison, they can also be really cheap to make.
Hope you like it, my friends.
Cheers and Beers (or mimosas)!!
--Trav and Allison
BAM!!! ...This is NOT an Emeril blog.
Well hello there, all!
First off, I think it is important to note that this is an experiment. What kind of experiment, you ask? Well, the kind that is VERY dangerous and may even get you KILLED!!!
Just kidding.
Look at the name of the blog, folks. We're experimenting with food and booze, just like our namesake.
The premise is simple: make accessible food to go with really great beer. BAM!
Did we just blow your mind?
...if so, you probably need to get a life. Or a beer. And some really great homemade nachos...
So saddle-up, Sally, 'cause we're going to show you exactly how to cook without really KNOWING how to cook. We're not trained chefs here, just two people who really love food and booze and want to show you how to make it work together and work for you.
Cheers and Beers!
--Trav and Allison
First off, I think it is important to note that this is an experiment. What kind of experiment, you ask? Well, the kind that is VERY dangerous and may even get you KILLED!!!
Just kidding.
Look at the name of the blog, folks. We're experimenting with food and booze, just like our namesake.
The premise is simple: make accessible food to go with really great beer. BAM!
Did we just blow your mind?
...if so, you probably need to get a life. Or a beer. And some really great homemade nachos...
So saddle-up, Sally, 'cause we're going to show you exactly how to cook without really KNOWING how to cook. We're not trained chefs here, just two people who really love food and booze and want to show you how to make it work together and work for you.
Cheers and Beers!
--Trav and Allison
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