Friday, March 25, 2016
So I got a fryer, hence me frying whatever I can get my hands on and seeing what will happen. Cooking cheese in hot oil sounds pretty good so I tried it and the results were orgasmic. These little pillows of joy are so easy and delicious people will request them for every party. Go ahead and have 2 or 12...they're tiny after all.
8 slices of white bread
6-8 slices of cheese of your choice (I used yellow American)
1/2 cup mayo
1 sleeve of ritz crackers(or breadcrumbs of your choice)
2 eggs beaten
1/2 cup milk
Canola oil for frying
Spread an even layer of mayo onto each slice of bread. Layer cheese on top and sandwich two sides together, making sure the mayo coated side is on the inside of the sandwich. Slice into quarters.
Crush the crackers into coarse crumbs in a medium sized bowl. Set aside.
Beat together the two eggs and milk.
Dip each quarter of the sandwich into the milk mixture first, then into the breadcrumbs. Repeat until all are coated. Lay the sandwiches on parchment paper and place in the fridge to chill.
While the sandwiches are chilling, heat the oil in a pot (about 2 inches deep) on medium high heat. The ideal temperature is 350F, if the oil isn't warm enough your sandwiches will be soggy.
Once your oil is hot fry the sandwiches till golden brown, drain on a paper towel, and enjoy! Serve warm.
Thursday, March 10, 2016
This butter has been getting a lot of praise lately, so I thought I'd recycle the recipe. I hope you all enjoy the repost.
I have a confession, I eat butter. Please contain your gasps of surprise!
I came across this gem called 'Cookie Butter' in Trader Joes. Now I have only found chocolate chip cookie butter, but I do love having options. I made mine with Oreos and couldn't be happier with the results.
2 Cups Cookie Crumbs
1/2 Stick Butter
1/2 Cup Sweetened Condensed Milk
1/4 Cup Evaporated Milk
Water (as needed)
Place your cookies in a food processor and blend until you have very fine crumbs. You'll need 2 cups of crumbs, so continue to add more until you reach that yield. Every cookie is different, with different sizes so you will never use the same amount of each cookie.
If you're using a cookie with a soft cream center, like the oreo, you will need to scrape out the centers. The cookie crumbs need to be as dry as possible.
Place cookie crumbs in a large bowl.
In a saucepan melt your butter over medium heat. Stir in the evaporated milk and sweetened condensed milk until the mixture is melted together. Start streaming in the milk/butter mixture into your cookie crumbs in small additions. Stirring well after each addition. Cool the cookie butter in the refrigerator.
If you would like it to be more of a dipping consistency...
Once cool, stir in tablespoons of water at a time. Stir vigorously! It may look like the water is causing the mixture to separate, do not panic! Keep mixing until you achieve a super smooth, super sexy consistency. Store in the refrigerator and this deliciousness will last about 2 weeks. EAT FAST.
Wednesday, March 2, 2016
If you haven’t heard yet, By Chloe is the hottest new restaurant for vegans. Chef Chloe Coscarelli offers everything from brunch, to all-day entrées, to baked goods. The menu is completely vegan and plant-based, but even if you’re not a vegan the food won’t disappoint. The guac burger is a favorite of The Daily Meal staff, and it turns out it is also a favorite of Mimi Cheng’s Dumplings! Vegans can now enjoy a vegan dumpling courtesy of Mimi Cheng’s, located on 179 2nd Ave Manhattan.Customers flock to Mimi Cheng’s Dumplings for (of course) home-style dumplings.
Although the menu isn’t vegan, Cheng’s shares the same concept of fresh, quality ingredients as By Chloe. The menu at Mimi Cheng’s offers items like the classic dumpling, market sides, and a monthly special dumpling. This month’s special is none other than the guac dumpling, inspired by the guac burger from By Chloe. The dumpling consists of a black bean quinoa sweet potato filling, corn salsa, and is topped with guacamole, tortilla strips, and chipotle aioli. You can get these bundles of joy pan fried or boiled; paired with Mimi Cheng’s lavender black iced tea, this is the perfect meal.
Check out my full review on The Daily Meal