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Space Cowboy KitchenWhere lazy chefs get together to discuss culinary theory
From Solid Cat: 40 - Leggings Are Not Pants Banana Bread The Space Cowboy's dad's personal recipe Ingredients Directions 1. Preheat over to 350 degrees. Grease loaf pan with Crisco (no flour) 2. With a fork, mix dry ingredients 3. Cut in shortening until coarse crumbles form. 4. Throw in the rest of the wets ingredients and mix with your hands. It's advised to make sure you beat the bananas until they are running first. 5. Bake for 55 minutes. Best served warm with butter. From Solid Cat: 39 - Gravy FOOD'S REVIEW: NatureBox Healthy snacks, delivered to your home. Honey Mesquite Almonds: Val's Take Almost cinnamony. It's sweet at first, but at the very, very end, is the mesquite and tastes like smokehouse almonds. Honey Mesquite Almonds: D-mo's Take Smells like a hint of pipe tobacco. Sweeter than anticipated, but nothing like a honey roasted nut. I can't really taste the mesquite. Food's Review Verdict: (on a scale of 1-4 nuts) 2 NUTS! Granny Smith Apples (dried): Val's Take Once you rehydrate them in your mouth... WOW, are they tangy. Definitely wakes you up. Granny Smith Apples (dried): D-mo's Take Tastes like candy. If you ever bought candy that was "green apple" flavor, this tastes like that. Very perky. Food's Review Verdict: (on a scale of 1-4 shots) 3 1/2 NUTS! From Solid Cat: 38 - Sausage Cat Spam Musubi If you don't like sushi because you don't like fish... use SPAM! Ingredients Directions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. 2. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan. 3. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (you can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands [or a piece of Spam] to press down on the rice), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist. 4. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. From Solid Cat: 37 - St. Paddy's Day Popetacular Irish Cream Celebration Cake It's for St. Patrick's Day, don't ya know Ingredients Cake Irish Cream Frosting Chocolate Glaze Directions 1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. 2. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely. 3. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable. 4. Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. 5. Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened. 6. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator. Original Irish Coffee To go with your cake, naitch. Ingredients Directions 1. Fill footed mug or a mug with hot water to preheat it, then empty. 2. Pour piping hot coffee into warmed glass until it is about 3/4 full. 3. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot. From Solid Cat: 36 - Morgan Freeman Easy Oreo Truffles Surprisingly easy Ingredients Directions 1. Crush 9 of the cookies to fine crumbs; reserve for later. 2. Crush remaining 36 cookies to find crumbs and place in a medium bowl. 3. Add cream cheese and mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter. 4. Dip balls in chocolate, and place them on a wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. 5. Refrigerate until firm (about one hour). Then serve. From Solid Cat: 35 - Wood Porn BOOZE REVIEW: Shock Top Honeycrisp Apple Wheat from their Seasonal Collection Val's Take: It smells fantastic, and I want it to taste like it smells. It's like a hard cider mixed with beer, and it gets better the more you drink it. Stell sweet for a beer, but not as sweet as it smells. The smell will make your mouth water. Honestly, this may be the perfect beer to go with a salad. D-mo's Take: I like it a lot. The honeycrisp is the star of the show. The apple hangs out up front on the tongue, while the beer slides down to the back of the mouth. It's like two different parties in the same area. If Martinelli's is too sweet for you, this is where it's at. And it burps up great. I'm a fan. Booze Review Verdict: (on a scale of 1-4 shots) 3 1/2 SHOTS! From Solid Cat: 34 - Bacon Funeral Potatoes No one need die to enjoy these. Ingredients Directions 1. Saute onion in 1 tablespoon butter until translucent. 2. Mix all ingredients, except corn flakes and 4 tablespoons butter. 3. Put potato mixture into a 9x13 inch baking pan. 4. Combine corn flakes and butter, and sprinkle evenly over top of casserole. 5. Bake at 350 degrees for 40-50 minutes or until heated and bubbly. From Solid Cat: 32 - Lunar New Year Steamed Chinese New Year Cake Recipe You know, 'cause it's Chinese New Year Ingredients Directions 1. Place the measured water and brown sugar in a medium saucepan. Set over medium heat and stir occasionally until the sugar has completely dissolved, about 10 minutes. (Do not let it boil.) Remove from heat and let cool until warm to the touch. 2. Meanwhile, fill a 14-inch wok with about 1 1/2 inches of water and place a 12-inch bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you donÕt have a wok and a bamboo steamer, use a large frying pan and foil as described above in ÒSpecial equipment.Ó Bring the water to a simmer over medium heat. Coat a 9-inch round cake pan with vegetable oil; set aside. 3. Place the rice flour in the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, slowly pour in the sugar-water mixture, beating until smooth, about 2 minutes. If needed, stop to scrape down the sides of the mixer with a rubber spatula. 4. Add the measured oil and continue beating on low speed until the batter is smooth and the oil is incorporated, about 5 minutes. Add the almond extract and beat until just incorporated. Pour the mixture into the prepared pan. 5. Carefully place the pan in the bamboo steamer or on top of the foil coils. Cover the bamboo steamer with its lid or cover the wok or frying pan with a tightfitting lid or a sheet of aluminum foil. (Do not cover the cake pan directly with a lid or foil.) Steam until the cake is very firm to the touch, about 3 hours, checking every hour and replenishing the wok or pan with hot tap water as needed. While the cake is still warm, garnish with the dates (if using) and sesame seeds. Let cool on a rack to room temperature. Run a knife around the outside of the cake, then slip a thin spatula under the cake to lift it out. Serve it sesame seed side up. Sweet Asian Sauce Why buy a bottle when you can make it yourself! Ingredients Directions 1. On low heat so they don't brown, saute the garlic and ginger in the sesame oil until soft and aromatic. 2. Add all other ingredients except for corn starch and water. 3. Simmer on very low for 15-30 minutes. 4. When almost ready to serve, in a separate pan, mix the corn starch in the cold water and mix until all the corn starch is dissolved. 5. Bring the sauce to a low boil and pour in the cornstarch water mixture. 6. Stirring constantly, the sauce with thicken within a few minutes. Serve warm. Lucky Tiger Cocktail When you want that high-end cocktail. Ingredients Directions 1. Fill a shaker halfway with ice and add the remaining ingredients. Shake vigorously for about 20 seconds. Strain into a chilled cocktail glass. From Solid Cat: 31 - Chocolate Chocolate Review Back in the day, before Solid Cat, D-mo and the Space Cowboy reviewed chocolate bars (in a style similar to the Booze Review and Moo's Review). To see reviews for over 50 chocolate bars, visit chocolate.dmounited.com.
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