Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Dirty Dishes #13: Last Longer, What To Do With Leftovers
|On This Episode
Lucky #13! In honor of our longest commitment ever, we’re talking about how to last longer-what to do with those leftovers you’ve got haunting your fridge? Of course we do it with a sprinkle of both crass and class. We celebrate sloth by challenging Cass to make a dinner with what’s in Eve’s fridge so she doesn’t have to leave the house. We lustily dish on our celeb chef crushes and refuse to take favorites, except to call out one of our new favorite podcasts – including one who shared New and Noteworthy with us on iTunes this week!
Shocking Finds This Week
- The earworm Cass had, but we couldn’t play for you, The Outthere Brothers BOOM BOOM BOOM
- Dial A Kitchen Bitch: Where did avocado toast come from? – Sophela Bush
- Brooklyn Based: Trending – Avocado Toast
- New Yorker: “Avocado toast”—which might be described as a sub- or tangent-trend—has grown particular legs because it overlaps with another potent trend: “clean living.”
- Anna Brones, a food sleuth for Sprudge.com – It’s from DOWN UNDA! Australian cafes are known for avocado toast. Wikipedia confirmed.
- Some killah Avocado Toast recipes we found on the internet
- Because we love you, we also pinned some Avocado Toast Majesty on Pinterest
- Psst – if you haven’t left us a review on iTunes yet, we’d love you even more if you did!
Saucy Recipes from this Episode
Lamb Albondigas with Roasted Apple Romesco
1 lb. of ground lamb
1 c. of cooked rice
1/4 c. of bread crumbs
3 cl. of garlic, minced
3 tbs. of ketchup
1 tsp. of worchestershire sauce
1/2 tsp. of white pepper
1/4 tsp. of black pepper
1 tsp. of salt
1/4 tsp. of onion powder
1/4 tsp. of garlic powder
1 apple, peeled, quartered and cored
1 tbs. of dried thyme
1 clove of garlic
1/2 c. of pine nuts (or almonds or hazelnuts or whatever fucking nuts you have in your cabinet)
2 tbs. of sherry
1 tbs. of smoked paprika
1/2 tsp. of cayenne pepper
1/4 c. of tomato paste
1/2 c. of olive oil
chicken broth (about a cup)
salt and pepper to taste
Preheat the oven to 450°.
In a standing mixer or large bowl, add the lamb, rice, 3 cloves of garlic, ketchup, eggs, Worcestershire, white pepper, black pepper, salt, onion powder and garlic powder. Mix gently until all ingredients are incorporated and then form into tangerine-sized balls.
Rub a 13x9x2 pan with olive oil and then place the meatballs in an even row. Toss the apples in between the balls and bake in the oven for 20 minutes.
Take your meatballs out (but leave the oven on), pluck out the apples and throw them into the food processor with the 1 clove of garlic, nuts, sherry, paprika, cayenne, and grind that shit to a paste. Add the tomato paste and blitz to combine. Then, with the motor running, stream in your chicken broth until the sauce is loose and smooth (how you like it in the bedroom).
Pour the sauce over all of them balls you’ve had idling on the counter. Return to the oven and let the meatballs braise in the sauce for 15-20 more minutes. Remove from the oven and let sit 5 minutes before serving.
Leftover Beef Carne Asada Quesadilla
leftover beef (chateaubriand or pot roast, it don’t matter)
1 onion (or scallions or whatever you’ve got)
chilies (roasted green chilies, jalapenos, whatever you’ve got)
large flour tortillas
This one is barely a recipe. Cut your leftover beef into chunks and toss into the food processor. Cut your onion up into roughly the same size as your beef chunks and put into the food processor. Pulse until beef and onion is chopped finely.
Heat up a little olive oil in a skillet and toss in the beef and onion. Sear off until some of the bits of beef start to get a little crispy. Turn off the heat and stir in your chilies – I keep cans of roasted green chilies in my pantry just for this purpose.
Grab a tortilla and on one half, top with the beef mixture and shredded cheese. Fold in half. Repeat until you are out of filling, tortillas or both. Heat a skillet over medium-high heat and brown off your quesadillas on each side until they are golden and the cheese is melty. Feast as if those bitches weren’t, in fact, leftovers.