SWASHBUCKLED! (S2E7): FFK Goes Hollywood

This week, Marie and Amanda get the star treatment with the addition of Sound Engineer Jacob! While he introduces us to a higher level of technology, we introduce him to… you guessed it… Simpler Wines! Will our dinner taste better now that we have a bigger microphone? Can a beer-loving Hufflepuff truly appreciate canned wine the way that we do? And what’s all the Happy Dancing for? Be sure to watch to find out!


Ingredients Featured in This Week’s Episode:

We decided that the Pub Cheese tastes kind of like an adult handy-snack. On its own, it is kind of like cheese whiz, but is actually pretty good with honey whole wheat pretzels. Amanda decided to use it in place of ricotta cheese and replaced mozzarella cheese with Mexican cheese. The tomato sauce was more of a chili, and thus was born the southwest take on Eggplant Parmesan.

Eggplant Chili Stacks

Eggplant Chili Stacks

  • Servings: 6
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Eggplant, peeled and sliced
  • 4 Eggs
  • 1 cup maseca
  • 1 cup Italian Style Breadcrumbs
  • Vegetable Oil
  • 1 lb 96/4 Lean Ground Beef
  • 1/2 Package Soy Chorizo
  • 1/2 Onion, diced
  • 1 tsp Olive Oil
  • 1 15 oz Can Tomato Sauce
  • Pub Cheese
  • Mexican Cheese
  • Toppings: Guacamole and Sour Cream

Directions

  1. Preheat oven to 350˚F. Peel and slice eggplant. Beat eggs in one bowl. In another, combine maseca and bread crumbs. Get vegetable oil in a large skillet and turn on medium-high. Once oil is hot, drudge each slice of eggplant in eggs, then maseca/breadcrumb mixture, and cook in hot oil until brown on each side. Remove eggplant and place on a paper towel to blot extra oil.
  2. Meanwhile, cook chili mixture by dicing up garlic. Sauté in a separate skillet with a little bit of olive oil. Once onion starts to brown, add soyrizo and ground beef and cook until brown. Add can of tomato sauce and bring to a boil, then reduce to a simmer and let cook and develop flavor for another 10 minutes.
  3. When ready to assemble, layer one piece of eggplant, top with about 1 tbsp pub cheese, 1-2 tbsp of the chili mixture and 1 Tbsp Mexican cheese and repeat 1-2 more times. In the episode, we ended here, but we highly recommend assembling these on a baking sheet and placing in the oven for about 10 minutes, so the cheese gets nice and melty and the whole dish warms through. Top with guacamole and sour cream. We served this on a bed of arugula.


 

 

Chocolate Cupcakes wtih Caramelized Bacon

We used THIS RECIPE for the chocolate cupcakes from AllRecipes. We adapted it slightly with cutting the sugar down to 1 cup (instead of 1 1/2). We used the cacao powder in the cupcakes and then topped it with a chocolate ganache (basically melted 1 cup chocolate chips with 2 Tbsp half and half and 2 Tbsp butter mixed in) and caramelized bacon (bacon baked in the oven at 400 degrees for 10 minutes with brown sugar and cinnamon on top).

SWASHBUCKLED! (S1E5): Brupper for Bros (AKA. The Father’s Day Special)

Our biggest critic (Amanda’s husband) recently asked, “why can’t you just make something simple, like meat and potatoes?” Here in the Fearless Flying Kitchen, we like to take our fans (and critics) opinions seriously…which is why we have “meat and potatoes week” for all the Bro’s out there.


Ingredients featured in this week’s episode:

 

This week, we throw Amanda’s husband a solid, by making a meal out of meat, potatoes, “not meat” and “not potatoes.”

We went with a savory brunch for dinner, which we have officially coined as “Brupper” (add that to your urban dictionary!)

The meal’s base is a blend of mashed red and yellow potatoes with frozen mashed cauliflower. The two are blended together with some Parmesan cheese and herbs and spices and formed into a patty (a savory pancake)

The bag of potatoes also came with purple potatoes. We didn’t include these in the mash, because they would have turned it a funky color. Instead, we rinsed and quartered then, added a splash of olive oil, salt and pepper, and put them in the oven to roast at 400 degrees for about a half an hour.

Next up is the soy-chorizo creamed spinach. Full of so much flavor! At this point, if you are a vegetarian (or just don’t like or have steak) you could top with a poached egg for a fun take on an eggs Benedict.

The steak we used in the episode is a little bit tough, and is perfect for braising (cooked with a liquid). We tried to soften it up a bit by pounding and soaking in buttermilk (the acid can help soften the tough meat), but in the end, it still wasn’t the ideal texture. If we had more time in the kitchen, we definitely would have let the meat marinate for a lot longer (or try a different, wet cooking method, like braising).

To finish off the dish, we ended with a sprinkling of parmesan cheese. Lots of flavor!

Lastly,  before you get to these awesome recipes…We did have a bit of a challenge with our new technology (the challenge was that Amanda accidentally deleted all the footage before uploading it), so apologies for the lack of actual cooking footage on the episode. We’ll work it out and make it work for future episodes. Thanks dad for the technology boost!

Parmesan Potato Pancakes with Soyrizo Creamed Spinach adn Steak Medallions

Parmesan Potato Pancakes

  • Servings: 8
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 7 Small Red or Yellow Potatoes
  • 1/2 Bag Frozen Mashed Cauliflower
  • 1 Egg
  • 1/4 Cup Grated Parmesan Romano Cheese Blend
  • 1/4 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1 tbsp Everything but the Bagel Seasoning
  • Salt & Pepper to taste
  • Spray canola or olive oil

Directions

  1. Pierce potatoes and place in a microwave safe dish with a tablespoon of water. Cover with plastic wrap and microwave on high for 6 minutes. Add half the bag of mashed cauliflower, re-cover, and microwave for another 4-6 minutes, until potatoes are soft and cauliflower is no longer frozen. Mash the potatoes and cauliflower together, add egg, parmesan cheese, garlic powder, parsley, salt and pepper and mix well. Let cool a little bit and turn on griddle (electric to about 350 or a stovetop griddle to medium-high).
  2. Spray griddle with oil. Take a dollop of potato/cauliflower mixture and flatten into a patty (It will be really sticky, but that’s ok, you can get it mostly there, then continue to flatten with spatula once it is on the griddle ) and place on the hot griddle. Cook on each side for about 4-5 minutes, until it has a nice little brown mark on it.



Soyrizo Creamed Spinach

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1/2 package of Soy Chorizo
  • 1 tsp Olive Oil
  • 2 Tbsp Onion, minced
  • 1 clove of garlic, minced
  • 3 Cups Fresh Spinach (whole bag)
  • 2 Heaping Tbsp Grated Parmesan Romano Cheese Blend
  • 2 Tbsp Half and Half
  • 1/4 Cup Lowfat Milk

Directions

  1. Heat olive oil in a pan over medium-high heat. Once hot, add minced onion and garlic then sauté for about 3-4 minutes. Add soy chorizo and continue to cook for about 5 minutes. Add spinach and let cook down for another 2-3 minutes. Add milk, half and half, and parmesan cheese. Continue to cook over medium-high heat for another couple minutes. Turn off heat and cover until ready to serve.



Buttermilk Steak Medallions

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 lb Sirloin Medallions
  • 1/2 Cup Buttermilk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 1/2 Vegetable Oil

Directions

  1. Pound sirloin steak tips with a mallet to tenderize and flatten. Place in a ziplock bag with buttermilk, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Squeeze air out of ziplock, seal, and place in refrigerator for at least a half an hour (longer preferred).
  2. When ready to cook, take steak out of ziplock, season each side with additional salt and pepper, and drudge through flour. Place oil in a large skillet and heat over medium-high heat. Once hot (will sizzle when something is placed in skillet), then add flour coated steak medallions. Cook for a few minutes on each side (you want it to be brown and crispy on the outside.