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As she inspects, Mac and Dennis move all the chickens and re-packaged steaks back into the truck.Charlie takes the health inspector down into the basement, which Frank - painted all in black - plays a note on a recorder to match the carbon monoxide detector's noise.Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more. Serves 8-10 Ingredients for the meat side: 1 pound Mexican chorizo, casing removed 3 tablespoons unsalted butter1 medium onion, chopped2 celery stalks, chopped 1 teaspoon red chili flakes2 teaspoons fresh rosemary, chopped2 teaspoons fresh mint, chopped1 tablespoon fresh thyme, chopped Pinch of nutmeg Kosher salt and freshly ground black pepper Ingredients for the fruits and nut side: 4 Bosc pears, ripe but slightly firm, peeled and cut into 1/2-inch cubes 1⁄2 cup dried apricots, chopped1⁄2 cup parmesan cheese, freshly shredded1⁄4 cup walnuts, finely chopped and toasted 3 cups chicken or turkey stock 8 cups day-old bread cubes Directions: 1. In a large saute pan add chorizo and using a spoon or spatula, break up the meat into a ground meat texture. Slowly pour over stock evenly on both sides until bread soaks up all moisture (may not be the full amount of stock depending on bread). Serves 8-10 Ingredients for the bacon 4 strips bacon2 tablespoons unsalted butter1⁄2 cup chopped Vidalia or sweet onion1 clove garlic, grated on a rasp or finely minced Ingredients for the cornmeal 3⁄4 cup cornmeal (recommended brand: Indian Head) 2 cups milk1 cup buttermilk3 eggs, beaten Directions: 1⁄2 cup canned chopped tomatoes & green chilies, I like Ro-Tel 1 cup shredded cheddar cheese1 cup shredded mozzarella cheese3⁄4 cup corn (fresh, canned or frozen) 2 scallions, finely chopped (white and green parts) Unsalted butter, for greasing 1. In a large cast iron pan on medium heat, cook the bacon.
Add 1⁄4 cup of parmesan cheese to each bowl and toss each bowl separately.Saute until chorizo begins to brown and releases it's orange fat. Using the same pan with reserved fat from the chorizo, add 1 tablespoon of the butter and cook the onion, celery, red chili flakes, rosemary, mint, thyme, and nutmeg. Cook until onions are slightly tender as well as the celery and you smell the aroma of the herbs. In the same pan add 1 more tablespoon of butter and saute the pears and apricots until pears are slightly tender, but able to still hold their form and apricots are reconstituted and tender. Wipe saute pan with a paper towel to remove fat and return to high heat. Remove to a plate and finely chop when cool enough to handle. In a pot on medium heat add the cornmeal, milk, and buttermilk.Remove chorizo with a slotted spoon to a large bowl. Remove contents of the pan with a slotted spoon and add half to the bowl with the chorizo and pour the other half in a different large bowl by itself. Remove and add to bowl with just the vegetable mixture. Add walnuts and toast while tossing or stirring with a spatula until you smell the walnuts, about 4 minutes. Add to the same pan with the remaining bacon fat, the butter, onion, and garlic. Raise pot to a simmer while whisking to keep cornmeal from clumping or sticking in the corners. In a small, steady bowl whisk the eggs while very slowly adding a bit of the cornmeal mixture. Butter the bottom and sides of a 9’x13’ dish or a large cast iron pan. In a large pan on medium high heat add the oil and when it begins to swirl add the potatoes in one layer (you may need to do this in batches removing each to a plat when done. Click HERE for printer friendly version Serves 6-8 Ingredients:10 ounces creamy brie spread, (I like President or Alouette) 2 fresh sage leaves, very finely minced2 Granny Smith apples, cored and cut into thin wedges2 tablespoons fresh lemon juice1⁄4 cup dried cranberries2 tablespoons honey or agave nectar Directions: 1. Place the loaf on a baking sheet lined with parchment paper. Brush between the slices and cubes of bread, leaving a bit to brush over the top.
Mix gently to coat and remove the wedges to a paper towel-lined plate. Click HERE for printer friendly version Serves 6-8 Ingredients:1 (1 pound) round loaf (sourbread or country)1⁄2 cup jalapeno pepper jelly2 cups shredded pepper jack cheese, from the block 2 cups finely chopped walnuts Directions: 1. Using a serrated knife, score the loaf vertically and horizontally, in slices one inch apart, almost all the way down to the base of the loaf. Microwave the pepper jelly for a few seconds to loosen. He shows her inside the bar and the bathrooms, which he's managed to tidy up except for one that Frank clogged, which is posed to appear as if it is occupied.