Recipe: Glazed Donut Grilled Cheese Sandwich

OK, let's be honest, you can probably figure this recipe out for yourselves, but here's the original blog where I described all this and below is what I did!

Ingredients:

1 Glazed Donut (whatever brand you like)
2 slices of Kraft American Cheese
2 tbsp butter, softened

Yes, you only need one donut and there are two here.  I had to do a quality check, didn't I?!?!

1. Slice the donut in half like it's a bagel.  This is a sticky affair, but you're not making this sandwich to stay clean dammit.

2. Spread a tablespoon of butter on the cut side of each half OR you can do it on one side, put that down in the pan and then spread the other tbsp on the exposed side.

3. Make a sandwich with the 2 slices of cheese between the donut halves.  Remember, you're putting the sticky, glazed side against the cheese and buttering the more bread-like interior of the donut.

4. Preheat a small frying pan over medium heat and then put the sandwich in there, butter-side down.  Keep an eye on it, but it'll probably brown up nicely in a minute or two.  Once it does, flip it over and let it cook for that same amount of time on the other side.

Your finger in the corner is optional.

5. That's pretty much it!  Get it out of there and put it on the plate.  It'll be hot and the cheese should be nicely melted.  You might want to let it sit and cool down for a minute, but it'll be a long minute.

Enjoy your next EKG on me!

Donut Make My Brown Eyes Blue

Aww...they're friends.

Alright, let's get this disclaimer out of the way right at the top:

1. I'm not saying this should be a part of your daily routine.
2. I'm not saying this is good for you.
3. I am saying it's actually pretty damn tasty.

I read an article a few months back about a place in Ohio (Cincinnati, I believe) that served nothing but grilled cheese sandwiches.  Now I'm sure they offer your standard, run-of-the-mill Kraft single on white bread, but the appeal is that they offer a ton of varieties.  Being a fan of this most simple yet overly delightful sandwich, I read on.

It was then that I read about one of their more popular and more unique offerings:  The Glazed Donut Grilled Cheese.

Like it or not, you read that correctly.

At first, I think my thought was, "The what??"  But then I thought it over a bit and realized it made complete sense.  I remember being pretty young when my Dad tried to talk me into melting a piece of American Cheese on top of a piece of apple pie (it's a Southern-type thing) and I thought he'd lost his mind.  Eventually, he wore both my brother and me down and we tried it.  It kicks a great deal of ass and I highly recommend it the next time you have apple pie.  It would work equally well with a good cheddar, too, but I think Kraft American is probably how it started down south.

So, yeah, I liked cheese with sweet apple pie, I've had plenty of cheese plates that feature fruit and honey...maybe this place in Ohio was on to something!  Only one way to find out...

Kind of like the pie example I cited above, I think the sandwich would be excellent with cheddar and maybe some smoked turkey or something like that added to it, but for my first foray, I decided to stay traditional with 3 ingredients:

1. Glazed Donut

2. American Cheese

3. Butter

Well worth trying and experimenting with!  Get the highly complex recipe here.

Just like mama never used to make!

Recipe: The Darkest Chocolate Ice Cream in the World

Go check out the blog here if you missed all the ever-so-exciting information I provided you with earlier!  If you can't be bothered to go read that over and you want to get right to the ice creamy deliciousness, just know that this is a slightly modified version (2% milk instead of whole milk, half-and-half instead of heavy cream) of Jeni's Ice Cream's Darkest Chocolate Ice Cream in the World.  Also, you'll see that I've broken it up a bit between the ice cream base and the chocolate component.  After you have the base, you can pretty much take it anywhere you want as far as flavors go.

Ingredients:

Ice Cream Base:

2 c. milk (I used 2%)

4 tsp. cornstarch

1 c. half-and-half (or heavy cream if you want)

1/2 c. sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. cream cheese, softened

Chocolatey Goodness:

1/2 c. unsweetened cocoa

1/2 c. brewed coffee

1/2 c. sugar

1-1/2 oz. bittersweet chocolate (I used semi-sweet, but I'd go with a higher percentage, darker chocolate the next time)

1. Make the ice cream base first: In a small bowl, stir together 1/4 cup milk and the cornstarch; set the slurry aside, but don't forget where you put it...you'll need it later. In a 4-qt. saucepan, whisk together the remaining milk, the half-and-half (or heavy cream), sugar, syrup, and salt; bring to a boil over medium-high heat and then cook for 4 minutes. Give the slurry another stir (the cornstarch tends to settle pretty quickly) and then whisk the slurry into the hot milk mixture. Return to a boil and cook, stirring, until thickened...shouldn't take more than around 2 minutes.

2. Place cream cheese in a decent-sized bowl and pour in about 1/4 cup hot milk mixture; whisk until smooth and then whisk in remaining milk mixture and let it all cool off a bit.

(Note: what you now have is your standard ice cream base. With this, you can add in all kinds of crazy stuff and make whatever kind of ice cream you want.)

3. Onward to the chocolate sauce: Bring the cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in the bittersweet chocolate until the whole thing is smooth.

Look how happy the towel is at the thought of the pending merger!

4. Let the sauce cool down a bit and then stir it into the ice cream base. You can try to ice the bowl down and get this chilled quickly, but your best bet is to just put the whole thing into the refrigerator. Several hours would work, but overnight would be ideal. The colder the mixture is when you put it into your ice cream machine, the better off you'll be.

5. Pour the well-chilled mixture into an ice cream maker and process according to manufacturer's instructions. I find it's usually pretty much ready to go after about 20 minutes, but just keep your ears open. When it starts to slow down and struggle a bit to turn, that means you're ready.

6. I know you want to just start eating this now like soft-serve, which you are more than welcome to do, but, ideally, you'll pack it into a container and put it into the freezer for a few hours. It'll set up that much better and you'll get nice scoops out of it after that. Again, you'll be happy to see that it's nice and soft and creamy and not at all ice-crystal-laden!

Note: Ice cream does not have to be stored next to a piece of frozen ahi tuna, but we highly recommend it...or not.

Makes approximately 1 quart of ice cream.

I'll See You on the Dark Side of the Ice Cream

Jeni's Splendid Ice Creams.  If you've never heard of it, I feel fairly confident when I say that you likely will soon.  I can't imagine the ice cream world is an easy one to break into on a national level, but it seems that Jeni Britton Bauer is poised to do just that.  Bauer opened a shop in Columbus, OH, that eventually failed, but she refused to give up and opened a new one a little while later and that one most definitely did not fail.  In fact, it has lead to a total of 9 shops in Ohio, 2 in Tennessee and national distribution for her products.  Not only does she make great ice cream, but she makes creative and interesting ice cream.  Ingredients include goat cheese, roasted cherries, sweet corn, buttermilk, beets, cucumber and plenty more.  But even if you don't live in Ohio or Tennessee or near one of the distribution areas, you can still see what all the hubbub is about by making some for yourself (that's right...I said, "hubbub").

In June of this year, Jeni published her very first book detailing how she does what she does.  If you're a fan of ice cream, which you should be, it's well worth your $15, so go buy it here and I'll wait...

Is this the first book ever published on making ice cream at home?  Yes.

Oh wait, I meant no, it certainly is not.  There are other good books out there including one from a couple of guys that I'm sure were inspirational to Jeni Bauer at one point in her life, Ben & Jerry.  The big difference you'll see with this book though is that none of the recipes call for eggs.  Most of the ice cream books that I own teach you how to make frozen custard.  They don't SAY that's what they're teaching you, but, if you want to get technical about it, that's what you're making when you freeze an egg-based mixture.  Don't get me wrong, this technique can and does allow for an extremely tasty end product, but I was curious about Jeni's egg-free technique and there are a couple of interesting twists.

The list of non-standard ingredients include cornstarch, corn syrup and cream cheese and they ARE in there with a purpose.  Your standard frozen custard-style ice cream contains eggs because eggs thicken up your ice cream base, which results in a creamier ice cream.  The eggs really don't overwhelm the other flavors, but you are cooking them a bit (and you have to be careful not to let them scramble in there...you'll not win any ribbons at the county fair with scrambled egg ice cream), so they do add a certain "egginess" that might mask some more delicate flavors.

So you need to thicken your ice cream base, but you don't want those emulsifying bastards we know as eggs in there...what to do?  Yes, I'll end the suspense now: this is where the cornstarch and cream cheese come into play.  If you've ever made Chinese food at home, you likely used cornstarch (or maybe arrowroot) to thicken up your sauce in the final steps.  It does the same thing here and it results in a soft, creamier ice cream.  The cream cheese contributes the same kind of thing.

The corn syrup is really just another type of sugar, but it has a tendency to crystalize less than regular old sugar...again, less crystals means smoother, less icy ice cream, which is a good thing!

I've made frozen custard-style ice cream many times and it's great, but it does tend to get icy in the freezer pretty quickly.  Jeni's techniques really do eliminate that issue, so I'm a fan.  I made a super dark chocolate version (recipe to follow in a separate post...oh, wait, it's right here!), but you can pretty much adapt any ice cream recipe to work with this technique.  And if you pick up the book, you'll have lots of recipes to experiment with, so get at it and bring me over all of your excess!  DO IT NOW!!!

You Got Lucky...Peach

Perhaps I'm missing the point of this whole blogging thing...my goal is to get people to read what I'm writing about, yet this post is me telling you to go read someone else's writings.  Regardless, go read Lucky Peach because it's a really cool and unique journal of food.

Momofuku/Lucky Peach's David Chang

I first heard about Lucky Peach early in 2011, but, at that point, it was all about how there was a new app coming for the iPad that would be a magazine from Momofuku chef/owner/badass, David Chang.  If you don't know about Momofuku, it's a restaurant group started in New York City by Chang in 2003 that has since expanded steadily and lead to a great deal of praise, Michelin stars, etc. for Chang and his restaurants.

Chang is all about the pig, so you'd think that might diminish my interest since I myself do not take part in porcine pleasures (insert rude joke here), but I am not one that judges and, instead, have general interest in all things culinary, so I was interested in the app.  I kept checking the App Store for any mention of Lucky Peach and never saw anything...and still haven't.  The journal itself makes mention of the app and that they had been filming video for it, but there's no mention of what is preventing its release.  I'm assuming the app will indeed see the light of day eventually.

All of that being said, a few months back I read about an actual hard copy magazine/journal coming out through the highly respected McSweeney's publishing group, so I figured I'd pick that up and wait to see if the app ever materialized.

This might be my new favorite food publication, though I hesitate to take that "crown" off of the head of Saveur magazine (you should be reading that, too, so click here and thank me later).  It's a very cool, stylish, original publication that just so happens to be about food.  Chang has called in favors and the premiere issue features some heavy-hitting friends like Anthony Bourdain, Harold McGee, Wylie Dufresne, artist Tony Millionaire and more.  The theme of this issue (and I'm assuming subsequent issues will continue to be themed) is Ramen, but that's not the focus of the ENTIRE issue.  This is probably one of those publications you just need to pick up and look through to determine if it's for you, but I really dig it.  It's certainly not a typical food magazine (an F-Bomb is dropped on the first page of the first article...tawdry!), but it's almost like Saveur mated with Juxtapoz and the unholy union was being edited by The Flaming Lips and They Might Be Giants.

Needless to say, I like it and highly recommend getting on board with issue 1.  You can still find it on Amazon for $8 (2 bucks cheaper than the cover price) and then you can subscribe from the McSweeney's site and get it for $7 an issue.  Too late to get issue 1 from them with a subscription, so that's why you have to go to Amazon or your local cool magazine store first.

Recipe: Deviled Crabs from the Seabreeze Restaraunt

Disclaimer: This is not my recipe.  This is the way the Seabreeze did it for many years and this is the way I did it using the recipe from their cookbook.  I'm tweaking some amounts, but it's essentially the same.  The original recipe calls for FOUR POUNDS of crab claw meat, which makes more than most people would want, I'd think, so I'm going to cut that in half (as I did when I made them), but you could probably even cut it in half again if you wanted.  That being said, if you're going to go through all the trouble, you might as well make plenty, right?

Ingredients:

1 c. finely diced onion
1/2 c. finely diced green or red pepper
1/2 to 2 tbsp minced garlic (the original calls for 1/2 tbsp, but I think a bit more would be good)
1/2 c. finely diced celery
1/8 c. olive oil (I always vote for extra virgin)
1/4 c. water (I always vote for extra virgin...or tap, I guess)


Approx. 7oz. tomato puree (I just went with pure tomato sauce for this; no additional ingredients)
Approx. 7oz. tomato paste
1 to 2 tbsp crushed red pepper, according to heat tolerance
1/2 tbsp dried oregano


2 pounds of blue crab claw meat, fresh or frozen or, if you have it available, go with refrigerated and canned, which works great

OK, we'll stop there on the ingredients and come back for the dough.

1. Coarsely mix the onion, pepper, garlic and celery in a blender or food processor to make it small, but don't turn it into a paste.  If you have good knife skills, you could probably pull this off with fine chopping, but it's convenient to use the blender or a food processor, so it's really up to you.

2. Add the vegetables to a large saute pan with the oil and the water and cook over very  low heat for 1 to 2 hours.  Now, as I said in the writeup for this recipe, you could probably put your heat to medium and cut that time down considerably, but...well, this is how they originally did it.

3. Add in the tomato puree or sauce, tomato paste and red pepper flake and cook on low heat for an additional hour, stirring often.  Add the oregano and cook for 5 more minutes.  Turn off the heat and let it cool.  The sauce will be pretty thick by this point.

4. Flake the crab meat into a large bowl and make sure to pick it over for any small pieces of shell.  Gradually add in the sauce and mix until the meat is moist and holds together nicely.  Refrigerate the mixture until you're ready to fry.

1 loaf of white bread (I used a baguette-style Italian loaf)
1 loaf of Cuban bread (won't be as long as a baguette, but should be broader)
Bread crumbs
2 to 3 tbsp crushed red pepper


So that's it for the breading.  I know it's a little vague, but you kind of just have to get in there and see how it goes.  As I mentioned in the writeup, I would probably take the crust off the bread when doing this as it doesn't seem to incorporate as well as the interior bread (but it worked fine with it, so it's up to you).

5. Tear the bread up and put it all into a big bowl.  Add enough water to moisten the bread (it took more than I figured it would, but you just have to go until you feel you're at the right spot) and then mash it all together until it has a loose, doughy consistency.

6. Add in the red pepper and then add in enough bread crumbs to get to a biscuit-dough-like consistency.  Again, I know this is vague, but I don't think you can mess this up too badly.  Just get it to where it holds itself together decently and it isn't a gloppy mess.  If it gets too dry while you're building the deviled crabs, just add in a little more water and mix it well.

Safflower or Vegetable oil for frying

7. OK, now you're ready to put all of this together.  At this point, you'll probably want to put your oil on the fire.  You'll want a deep-fry thermometer to be sure you're right at 330 degrees.  Use a neutral oil like safflower or just vegetable oil.  I had around 2-inches of oil in my cast iron dutch oven, which worked just fine.  Keep an eye on the temperature, but be sure to just give it time to get to 330 degrees and then make adjustments as needed to maintain that.

8. Construction: you'll want 3 vessels here; 1 for the dough, 1 for the crab mixture and then a plate for bread crumbs.  Actually, one more plate will be required as you'll need somewhere to keep the finished deviled crabs while you make the others.

9. Grab a handful of dough and drop it into the crumbs for a quick roll just to minimize stickiness.  You also might want to get a little bread crumb on your hands if you can in order to help, but, no matter what, this is a mildly sticky affair, so just embrace that reality and get to it.

10. Mash the dough in the palm of your hand into somewhat of a round shape around 4-inches in diameter and about 3/8-inch thick.  Place a heaping tablespoon of crab filling right in the center and then bring the edges up and around it.  Pinch it off at the top and remove excess dough from the top if you have any. Just do your best to get all of the filling surrounded and close up the seams.  Roll the deviled crab in bread crumbs again and then move it to the plate.  What you're looking for is something about the size of a baseball, but oval-shaped.

11. Cue up "The Final Countdown" by Europe because you're almost done!  Fry these in batches at 330 degrees for around 7 minutes total.  I typically got 3 to 4 of them in at a time and turned them over at 3-1/2 minutes for even browning.  Once they have been in for 7 minutes and are nice and golden brown, remove them to drain.  I use an inverted cooling rack over some newspaper, which works perfectly (credit to Alton Brown for that technique).  If you put them on paper towels, they'll just sit in the oil that drains off and you'll lose the crunchy exterior you just spent all that time creating.

12. You might let them sit for 5 minutes or so, but serve immediately with hot sauce (I prefer Frank's Red Hot for these).  If you want to do a bunch in advance, they should keep just fine in a low oven while you fry the rest.  They reheated pretty decently after 10 to 15 minutes in a 350 degree oven, as well.

Makes 16-20 Deviled Crabs

A Friend of the Deviled Crab is a Friend of Mine

If you grew up in the Tampa Bay area, as I did, at some point, you likely crossed paths with some sort of Cuban or Spanish food since the area is well known for it.  Obviously, Miami has the lock on Cuban cuisine, but Tampa more than holds its own in this respect thanks to an influx of Cuban, Spanish and Italian immigrants in the early part of the 20th Century.  Tampa's popular Ybor City district originated in the late 1800's around the highly Cuban product of cigars, so, really, this all makes a great of sense, now doesn't it?  Just say, "Yes" and we'll move on.

One of my earliest and (eventually) fondest memories of my Dad coming back from daily business trips or whatnot to Tampa was a brown paper bag, usually with more-than-a-few grease spots on it, filled with Deviled Crabs from the Seabreeze Restaurant.  When I was quite young, I always thought they looked and smelled pretty good, but I knew they had a little kick to them and they were filled with crab meat, which wasn't something I was at all interested in as a kid.  Like I said though, I eventually became a fan of crab and, even more than that, I became a fan of Deviled Crabs - essentially, a crab croquette filled with peppers, onions and lots of crab claw meat before being breaded with Cuban bread (not Cuban bread crumbs!) and deep fried.  Last, but not least, it is pretty much required that they be served with a side of hot sauce.

Now let's get the disclaimer out of the way right now: you'll not be seeing an authentic recipe for this on Rachel Ray's Half Hour Dinnertime Spectacular of Quickness anytime soon.  The end result is pretty outstanding, but you definitely have to work for it.

So my plan for posts like this will be to just post the recipe in its entirety separately since you don't necessarily need to read all of my ramblings when you simply want to cook something.  That being said, I will try to put some information in here that might be helpful to read ahead of time, so, by all means, read on...

The ingredient list for Deviled Crabs is none-too-outlandish, but there are a few things on there that might require some searching.  Obviously, your Deviled Crabs are only going to be as good as the crab you use, so that's a pretty important ingredient.  I am lucky enough to be near Trader Joe's and they carry nice refrigerated cans of crab claw meat (one pound of meat per can) at the fairly reasonable price of around $9 per pound.  I will say though that I struck out finding something similar at Ralph's where I was told that they typically only carried things like that around the holidays.  Of course, fresh crab from your local fish monger would be great and I know you can find good seafood at Whole Foods and similar stores, but you'll not find it priced this well and, for an application like Deviled Crabs, I don't know that you'll truly taste the difference.  I would avoid canned/non-refrigerated crab for this.

The only other ingredient that might not be readily available everywhere would be Cuban bread.  If you're in Miami or Tampa (or most major cities), you'll be fine.  Regardless of your location, just track down a local Cuban grocery or bakery and they'll have what you need.  If you don't seem to have a local Cuban grocery or bakery, you can get away with using all French or Italian bread.  Cuban bread is great and there are subtle differences between it and French or Italian, but not enough to bail out on making these if you can't find it!

For the most part, this is a pretty straight-forward recipe/procedure, it just takes some time and has one step in it that, to me, was pretty atypical.  You start out with coarsely chopped vegetables and aromatics including the Cajun trinity of peppers, onions and celery, so it really does seem to be a multi-cultural affair.  Interestingly, the recipe calls for these to cook over low heat for one to two hours(!).  Would you see a marked difference if you turned the heat up a bit and did this for 20 minutes?  My guess would be that you would not, but I also know this is how they made them at the restaurant all those years ago and they were damn good, so best not to mess with what works.

You then add in the tomato ingredients (paste and puree) and some herbs and spices before cooking further...for another hour.  Again, I'd imagine you could get away with a little less time, but, well, you know.

So you finally add the sauce to the crab meat (which you really should pick through a bit beforehand because tiny pieces of shell do indeed make their way in there on occasion) and you have a gloppy mess of tastiness that will eventually be the filling to your Deviled Crabs.  I will confess, my breading-to-filling ratio didn't go exactly as I had planned, so I had some of this leftover, but it made for a lovely Sloppy Crabby Joe or two later on.

Now for the weird part.  The breading for the Deviled Crabs consists of, well...dismantled bread?  You take your loaves of bread and wet them down with water to turn them into a kind of "dough", which you season a bit and then add in bread crumbs to make it tighten up again.  I tore up the bread before doing this and, though I failed to do so, I would also recommend going crustless on this step since the crust doesn't really get as mushy as the interior bread.  It's an odd move and one that I had never heard of or seen done before, but it did work.  I'm guessing this was put into practice as a way to utilize day-old or slightly stale bread in order to prevent waste.

Final steps include assembly and frying, both of which are pretty standard.  It is a bit odd to turn your "dough" into a thick pancake that you then wrap around the filling, but I got the hang of it pretty quickly and it does work surprisingly well.  I'd say to just be careful that you don't get too much dough around them, but they shouldn't be like egg rolls either.  It's all about the juxtaposition of breading and filling and hot sauce.

Click here for the recipe!

Intro

OK, here it goes; I guess I'm doing this.

Quick background: I'm a musician and a cook and I work in the art world.  I took piano lessons as a kid, but taught myself (for the most part) to play guitar and to sing.  My parents taught me a ton about cooking and I took a few culinary courses, but that's it.  I work directly with artists at my "day job" and art direct regularly.  I've been a "student" of animation, cartoons and art for my whole life.

I'm not holding myself to any real definition of what this blog will be, but I am passionate about all of these topics, so I figured it's a good place to start.  I devour whatever information I can find on all of them, so what I post here will come from all of that and more.

To give you a quick idea of where I'm coming from, I like this:

This, not so much:

I like this:

This is not really for me:

I like this:

I can do without this:

And I almost forgot, but this:

Not this:

If you opt to stick around and see what else goes up here, you'll get an even better idea about me and what I'm comprised of.  Take what I'm giving you, claim it as your own discovery and greatly impress your significant other.  You're welcome.

P.S. - Complaints Dept: