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Recipes for Le Junque Food
March 12, 2007
Do you have a recipe for something that’s kind of like junk food – only really good? I mean the kind of food that’s just right for munching while watching a ball game on TV, or an easy late-night snack when a friend shows up on your doorstep with a six-pack and a sorry tale? Or maybe something you like to eat when you’re home blissfully alone and a ‘well balanced meal’ seems so… unnecessary? Don’t we all have some delicious, dirty little secret recipe? And wouldn’t we feel better if we shared them? One of our favorites follows. If you have one too, please post and share!
Potato Chip Nachos
Kettle Chips Krinkle Cut Salt & Fresh Ground Pepper
Point Reyes Blue cheese, or any good strong blue
Hot Sauce (Busha Browne's Pukka Hot Pepper Sauce is tasty -- and hot!)
Spread the potato chips on a baking sheet. Put a little bit of cheese and a few drops of hot sauce on each one. Place under a hot broiler briefly until the cheese melts – it doesn’t take long, so keep your eye on it. Eat ‘em up!
Comments
Jen Owen says:
Dump cake is one of those great mysteries of throwing things together when they shouldn't work and sometimes do. Variations as to the fruit fillings abound in various cookbooks. Up in Seattle they had a Dump Cake competition up at Eva that was really funny since all the competitors were highly regarded local chefs making something my mother-in-law sent me a recipe for (though I like mine with cherries and peaches):
DUMP CAKE
1 large can of crushed pineapple
1large can cherry pie filling
1 box yellow cake mix
2 sticks of melted butter
1 cup chopped pecans
1 3 1/2 oz can flaked coconut
Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all and then sprinkle coconut & nuts over that. Pour melted butter over all & bake 1 hour @ 325 degrees
If I don't have pecans or coconut on hand I leave them out and it's just as good!
Anne Hawley says:
I've got mac-and-cheese down to such a fine science that I can whip up a batch and have it in the oven in 20 minutes. You can enjoy a glass of wine or a shot of single-malt while you're waiting for the calories (I mean the deliciousness!) to come out of the oven.
Boil water and cook some penne rigate al dente . While that's happening, make a roux of a couple tablespoons each of flour and butter. Add half a teaspoon of cayenne, two or three grinds of nutmeg, and some salt and pepper. Stir in a cup of milk and heat till it thickens.
Grate in a LOT (like, 3/4 of a pound, maybe more) of really sharp-sharp cheddar and some parmesan. Manchego is good too. Sharp and piquant is the key. Stir till melted. Pour the cheese sauce over the cooked pasta in a small casserole. Sauce-to-pasta ratio should be high--this stuff is best when really saucy.)
Cover with Trader Joe's Panko Bread Crumbs.
Bake in a 400 degree oven till the crumbs are golden and the sauce is making bubbly noises.
Nobody doesn't like this stuff. Especially kids.
Michael Cowan says:
Try This:
Polish Paradise
1 lb Kielbasa, cut in chunks
8 oz Apricot Jam
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1/4 Tsp Ginger Powder
1/8 Tsp Ground Cayenne
"Saute" the sausage chunks to brown and render some fat.
While that's going on, mix the other ingredients in a saucepan and cook on low heat until the sausage is browned. Add the sausage chunks and allow whole mess to simmer on low heat for an hour or more.
Serve with sixteen pints of Pabst Blue Ribbon.
Tim Wilson says:
Michael-
Sounds tasty. If Pabst Blue Ribbon isn't available will it pair with Oly?
