Eddie Calibrian Lasagne

Main, Pasta

Not only is Ed a stone cold fox but he also has the biggest heart of anyone I know, which I’m not even going to spin into a joke about Brandi/Leann/Scheana/Pipes (if Brandi is to be believed on Danny Pellegrino’s podcast … which is the most important podcast of our time) because we finally have made up!

He walked through customs, the crowd parted, a spotlight shone upon him and a choir of angels started making ethereal, jubilant sounds – THAT is how beautiful he looked. Or I was having a psychotic break. Or a stroke.

In any event, it was then that I realised why I was so cruel to him on the set of Third Watch. I was passionately, deeply, ardently, basement-floodingly in lust with him, and once rebuffed I couldn’t bare to be around the sweet man since the sweet man couldn’t be bare with me.

I fell into his strong, muscular arms and sobbed, begging for forgiveness for my years of cruelty, fueling the flames of his and Brandi’s divorce and trying to end him in the tabloids. Because he didn’t want to end me.

He knew. Of course he had known why I had been so cruel, and he told me that all was forgiven. Particularly since Rachel had been encouraging him to reach out to me – knowing of my lust-related rage blackouts – on the set of Take Two.

While we will never get the last decade back, last night filled me with hope that we’ve got enough friendship ahead of us that the bad times won’t even matter. Particularly if I make him a delicious Eddie Calibrian Lasagne next time I inevitably screw up!

 

 

A minimally edited version of Nigella’s recipe adapted from the Grillo sisters – why mess with perfection, you know? – this lasagne is so simple, yet so delicious. Ham, eggs and mozzarella are traded in for bechamel, giving it a rich, decadent flavour that is too hard to go past.

Enjoy!

 

 

Eddie Calibrian Lasagne
Serves: 6-8.

Ingredients
olive oil
1 onion, diced
500g minced beef
½ cup red vermouth
1L tomato passata
1L water
salt and pepper, to taste
300g sliced ham
4 eggs, just hard boiled and peeled
300g mozzarella, grated
½ cup parmesan, grated
500g dried lasagne sheets

Method
Preheat the oven to 180°C.

Heat a lug of olive oil in a dutch oven and sweat the onions for about five minutes, or until translucent and soft. Add the mince and cook, breaking up with a wooden spoon until browned. Add the vermouth and cook for a further minute, before stirring in the passata and water. Season and bring to a simmer for about ten minutes.

To assemble, place a couple of ladles of the meat sauce into the bottom of a baking dish and cover with a quarter of lasagne sheets. Top with a further couple of ladles of meat sauce before layering a third of the ham, sprinkle with a third of egg and then a third of the mozzarella. Top with another quarter of lasagne sheets and repeat the process until you’ve topped with the remaining lasagne. Top with the remaining meat sauce and sprinkle with parmesan.

Tightly cover with foil, place on a baking sheet – if the dish is too full – and transfer to the over to bake for an hour. Remove the foil and return to the oven for a further ten minutes, or until golden and the pasta is cooked through.

Leave to rest for twenty minutes before devouring, happily.

 

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Sunset Peach

Guess Who's Coming to Dinner

After spending time celebrating Mean Girls with my dearest friends slash the cast, I was reminded about the time I myself have been caught up in mean girl behaviour.

Given how terrible I am I thought that instead of trying to narrow it down, I would open up Instagram and decide to reach out to the first person that I had wronged. Low and behold it opened up on Eddie Cibrian – who I follow because he is hot – who I have been feuding with on and off for a decade.

Thankfully Ed is such a sweetheart and took my offer to reconcile at face value and agreed to drop by and clear the air.

What do I make that says sorry for all the mysterious, awful things I did way back when? Check in later this week for the scandalous deets.

Image source: Unknown.

 

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Jonathan Dan Bennoodles

Main, That Is So Fetch Week

Hey, do you know what day it is? Of course you do! It’s October 3rd aka Mean Girls Day aka the entire reason for this year’s That’s So Fetch Week going public. I know you were probably hoping that Tina or Linds would be dropping by, but they have both already gone here … and Linds is still busy stopping that child trafficking ring. So following in Mands and Dan’s footsteps is none other than Aaron Samuels himself, Jonathan Bennett.

Aka the entire reason we have Mean Girls day.

As I alluded to yesterday, Dan Fran and I had a tragic break-up on the set of Mean Girls due by my infatuation for Jonathan which culminated in our torrid affair. Tragically it ended too – maybe because I am too much like Regina George – but Jono and I have been the best of friends ever since.

Hell, I even forgave him for writing the Mean Girls Cookbook without me, that is how close we are. Though considering he chose to go with an actual chef over someone that tries things he finds only and quadruples the garlic content and adds chilli, I really had no right being offended in the first place.

Giving how busy he has been successfully writing a cookbook and hosting a baking show, Jon and I haven’t seen as much of each other as we would like lately. I mean, as besties we Skype each day, particularly since I introduced him to his Amazing Race-r boyfie Jaymes, but there is nothing like the real thing of hanging out with your friends in the same room. Smashing some Jonathan Dan Bennoodles.

 

 

Once again proving my non-chef credentials, this dan dan was inspired by a couple of recipes I found online though hella simplified. And probably nothing like how it should taste. Rich, nutty, spicy and fresh, this baby will fill you with joy and put a fire in your belly. Given the heaping of chilli, obvi.

Enjoy!

 

 

Jonathan Dan Bennoodles
Serves: 4-6.

Ingredients
1 tbsp vegetable oil
6 garlic cloves, minced
1 tbsp ginger, minced
500g pork mince
3 tbsp Chinese chilli oil
1 tsp ground Sichuan peppercorns
½ tsp Chinese five spice
2 tsp hoisin sauce
2 tsp shaoxing wine
1 tsp dark soy sauce
2 tbsp tahini
3 tbsp light soy sauce
2 tsp raw caster sugar
2 cups chicken stock
1 tbsp smooth peanut butter
400g udon noodles, cooked as per packet instructions
1 cup baby spinach
1 bok choy, quartered
1 shallot, sliced

Method
Heat the vegetable oil in a large pot over high heat and cook the garlic and ginger for a minute. Add the mince and cook for a further couple of minutes before reducing the heat to medium and adding the chilli oil, spices, sauces, sugar, stock and peanut butter. Bring to a boil, reduce heat to low and simmer until the sauce reduces.

Cook the udon as per packet instructions and add a tablespoon of cooking water to the pan if it starts to get too thick. Add the baby spinach and bok choy to the pan, and cook until heated through before tossing through the noodles.

Serve immediately, sprinkled with shallots and devour. Because it’s October 3rd.

 

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Chicken Daniel Francese

Main, Poultry, That Is So Fetch Week

Unlike Mands, I didn’t meet Dan Franzese – or Dan Fran, as I prefer to call him – until we were on the set of Mean Girls. Given it was based on my life story, I had offered Tina support in coaching the three actors whose characters which were based on me; Regina, her mum – when Ames plays your future self, you know you’ve made it – and too gay to function Damian.

After five minutes in the trailer, I noticed that Dan didn’t need any help with the character, instilling Damian with humanity that my teenself couldn’t even fathom having. So instead, we hung-out. And by hung-out, we commenced a torrid affair.

While you will soon find out that out all-too-brief affair ended in a total disaster, we remained friends against all odds and I am so proud of the career that Dan Fran has gone on to have. Despite me vowing to ruin his career, even though I was in the wrong when our relationship ended. Hell, I even suggested him to Jonathan for a role in looking!

Damn – why am I admitting fault?

Given he is busy being a successful boss, we haven’t had the joy of spending as much time together as we would like. As soon as Dan Fran walked into my room, he lit the place up with his beautiful soul. Which off topic reminds me that I need to see Jesse McCartney ASAP.

Anyway … he lit up the room and TBH, that is to be expected when a big plate of Chicken Daniel Francese is awaiting you.

 

 

Lightly coated chicken for optimal crunch, combined with a punch of garlic and lemon works to create a mouthwatering delight. Add in the fresh hit of parsley – which I never thought I would say but it really makes it sing – and I just can’t stop.

Enjoy!

 

 

Chicken Daniel Francese
Serves: 2-4.

Ingredients
flour, salt and pepper, to taste
4 chicken breasts (about 11/2 pounds)
2 eggs, whisked
olive oil
4 garlic cloves, sliced
1 lemon, half sliced and the other half juiced
½ cup dry vermouth
1 cup chicken stock
¼ cup parsley, roughly chopped

Method
Combine a cup or two of flour in a large bowl with a good whack of salt and pepper. In a second bowl whisk the eggs with a couple of tablespoons of water.Flatten the chicken breasts with the back of a frying pan until they’re about 2cm thick.

Heat a good lug of oil in the base of a pan over medium heat. When scorching, dip the chicken in the flour, then the egg and transfer to the skillet to cook for about five minutes on each side, or until golden and crisp. Remove from the pan and leave to rest.

Add a knob of butter to the pan and cook the lemon slices and garlic for a minute or so. Add the vermouth, stock and lemon juice, and bring to the boil. Reduce heat to low and leave to simmer for five minutes, stirring through the parsley towards the end. Return the chicken to the pan for a couple of minutes to heat through.

Serve chicken topped with a slice of lemon and drowned in sauce, for optimal devouring.

 

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Pastrami Malek

Emmy Gold, Emmy Gold: The Gold Wing, Main

Today’s former Emmy winner slash friend dropping by to celebrate The Gold Wing is very special to me. Not to take away from my dear friends Garry, Marg or Ava obviously, but Rami Malek is such a lovely delight and we met through this year’s hopefully dominant force of nature Amy Sherman-Palladino.

I was hanging around on the Gilmore Girls set, desperately hoping to get that triplet storyline off the ground with Alexis when Amy asked me to show a supporting player around the lot. I lay eyes on Rami and immediately said yes, hoping to make him my husband.

While I didn’t succeed in wooing him outside of a brief, tender kiss under the gazebo, we did become friends and given he is just the sweetest, I vowed to make him a star. This in turn led to me contacting Mickey Rooney and getting him a role in the Night at the Museum franchise, and well, then he became a big, big fucking star.

Given he has been hella busy with Mr. Robot and winning Emmys over the last couple of years, we haven’t spent as much time together as we’d usually like to, so it was wonderful to just hang together and run the Drama and Limited Series acting categories together. As a former champ, he can’t go past my friend Matthew Rhys for The Americans for Best Actor in a Drama while I am still hoping Milo Ventimiglia can pull it off for This Is Us Making You Cry. Nobody is beating Darren Criss for Lead Actor in a Limited Series or Movie for The Assassination of Gianni Versace: American Crime Story. As a dear friend, I hope Peter Dinklage takes Supporting Actor for Game of Thrones, though the category is kinda wide open. And Supporting Actor in a Limited Series should go to Brandon Victor Dixon for Jesus Christ Superstar Live in Concert though a Finn Wittrock win for American Crime Story wouldn’t surprise me.

As seems to be the case with these odds fests, we were desperately hungry after we were done and thankfully I had a big ol’ hunk of Pastrami Malek waiting to sustain us. Because you know meat alway sustains me.

 

 

Another suggestion from Fame Hungry superfan Glenn DeLaCreme – beats ramen, no? – I was terrified to try making my own pastrami. But I persevered by combining a string of recipes I found online because I love my adoring fans, and I’m glad I did. Salty, spicy and sweet, this is the second best piece of meat you can put in your mouth.

The best being bacon, sickos. Obvi. Enjoy!

 

 

Pastrami Malek
Serves: 8-12.

Ingredients
1kg corned beef or beef brisket
2 tbsp coriander seeds, ground
2 tbsp smoked paprika, ground
1 tbsp muscovado sugar
2 tsp mustard powder
2 tsp garlic powder
1 tsp chilli powder
salt and pepper, to taste

Method
The night before you plan on tackling this, rinse the corned beef under cold water for a couple of minutes before placing in a large bowl of cold water. Cover, transfer to the fridge and leave to desalinate overnight. You can use brisket, however the pink curing salt is meant to be toxic, so I was too scared to home-cure.

Combine the rest of the ingredients in a bowl, and rinse the corned beef once again. Generously rub the spices into the meat and place on a plate to come to temperature for a couple of hours.

Preheat the oven to 150C.

Transfer the meat to a rack on a baking dish, cover tightly with foil and bake for a couple of hours.

Once done, remove the meat and allow to rest uncovered for fifteen minutes before slicing and devouring.

 

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Marg Helgenberger Pizza

Burgers, Emmy Gold, Emmy Gold: The Gold Wing, Main, Snack

While I ventured into the pass to explore the male comedy nominees, I returned to the present – or went Back to the Future, if you will – to celebrate the Emmys with the iconic Marg Helgenberger.

Funnily enough, I didn’t meet Marg until she already had an Emmy to her name … on the set of The Larry Sanders Show. Yep – I met Marg through Garry Shandling. Talk about a small world, no?

Anyway, we became the fastest of friends and I decided she needed to be a bigger star. While it took me a couple of years to get there, I snagged her CSI and Erin Brockovich in the space of a year and I don’t mean to gloat, but that is a pretty big deal.

Marg was thrilled to finally drop by for a visit – talk about making it! – and even more more excited when she learnt it was in honour of the Emmys.

We laughed, we caught up and most importantly, we got to discussing the female drama and limited series noms. We both agreed that Sandra Oh will likely take Best Actress in a Drama, despite it being Claire Foy’s last shot. Marg felt Regina King would take the Limited Series gong, while I of course was backed Laura Dern. In arguably one of the most competitive categories of the night, we agreed that Thandie Newton will snatch Best Supporting Actress just over Yvonne Strahovski. And last but certainly not least, Judith Light will take Best Supporting Actress in a Limited Series.

I knew there was only one thing to serve that would sustain us for the long deliberations, and that was my delicious Marg Helgenberger Pizza.

 

 

While I assume you thought I was going to go with a burg, I like to zag instead of zig … and serve a good old culinary-gangbang. I mean, how do you go wrong by throwing all the gloriousness of a burger, on a pizza base. The answer is, you can’t.

Enjoy!

 

 

Marg Helgenberger Pizza
Serves: 2.

Ingredients
1 base using Zsa Zsa’s recipe
250g beef mince
tomato sauce or paste
Italian herbs, to taste
1 onion, sliced
1 tomato, sliced
2 pickles, sliced
American mustard, to taste
grated cheese, to top

Method
Prepare base as per Zsa Zsa’s recipe.

Preheat oven to 180°C and cook the mince in a frying pan over medium heat, forming into small meatballs as you go.

Spread the base with tomato paste and sprinkle over Italian herbs. Layer with onion, tomato, pickles and the mince. Drizzle with American mustard and sprinkle generously with grated cheese.

Transfer to the oven and bake for fifteen minutes, or until golden and bubbly.

Serve and devour immediately.

 

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Garry Shandyling

Drink, Emmy Gold, Emmy Gold: The Gold Wing

Given it is the 70th anniversary of the Emmys, I decided to kick things off with an icon that has hosted the ceremony before in addition to being a victor. And as such, I also decided it was time to get the time machine back out of the garage and go celebrate Emmys’ milestone by hanging with my dear friend Garry Shandling.

I first met Gaz in the mid-70s; I was working as John Travolta’s stand-in – and definitely not lover – on Welcome Back, Kotter when Gaz wrote an episode. While I was fired during the filming of the episode after a major non-lover’s tiff with Travolts, the final straw really was my inability to stop laughing because it was the funniest episode of all time.

As such, Garry felt bad about me losing my job and took me under his wing. Given I am a crafty Hollywood strategist, the tables turn and I took his career to the next level. That level being working with Johnny Carson, two hit shows and eventually in ‘98, an Emmy.

Now I know the name of this game is to run odds and it is extremely difficult to run odds with a dearly departed friend, but my drive in the delorean gave me enough time for some much needed clarity. While Ted Danson and Bill Hader gave killer – oft literally – performances, I can’t see anyone beating Donald Glover for lead actor, give how freaking creepy he was as Teddy Perkins. And obviously the Fonz is going to score his first Emmy due to being an icon slash robbed some many times. For the Emmys and an Oscar as Principal Arthur Himbry in Scream, may he rest in peace. That being said, if Tituss Burgess doesn’t win an Emmy for Kimmy Schmidt next year, I will riot.

By the time I arrived I back in ‘98, I was ready to celebrate Gaz’s sole Emmy win and catch-up with a clear mind. Well, until the Garry Shandylings kicked in.

 

 

I used to mock my brother mercilessly for enjoying a shandy … until I drank one, and realised how freaky delicious they are. Light, bubbly and a little bit sweet, there is no better drink to toast a friend or while away a summer afternoon.

Enjoy!

 

 

Garry Shandyling
Serves: 2.

Ingredients
1 ½ cups of beer
1 ½ cups lemonade

Method
Split the beer amongst two glasses. Top up with lemonade.

Down. Repeat.

 

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In Emmy we Trust

Emmy Gold, Emmy Gold: The Gold Wing, Guess Who's Coming to Dinner

Good news, good news, we’ve finally arrived at this year’s E of EGOT. And more importantly, it doesn’t just mean it is time for the Emmys but also my universally beloved Emmy Gold celebration.

From murderers to cults, Jesus to gay-Jesus and Races both Drag and Amazing, the nominees run the gamut of all that is great on television. Or the internet, if you’re one of the old cronies that like to pipe up and say that technically Netflix isn’t broadcast or primetime or TV.

But who cares, there are trophies to bequeath, celebrities to adore and most importantly, odds to run with my nearest and dearest.

So buckle in, because it is long overdue for this year’s Emmy Gold celebration – The Gold Wing!

Image source: LA Times.

 

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Greg Paneer

Cheese

I tell you, life feels as good as it gets when I’m spending time with my celebrity friends. None more so, than the delightful Greg Kinnear.

While I didn’t meet Greg until he was already an Emmy winner, he always credits me for the stratospheric launch of his career. And that love, support and praise, really speaks to me on a deep level. As such, my ego particularly likes spending time with him.

You see, I was part of Hellraiser Hunt’s entourage on the set of As Good As It Gets, and when I wasn’t busy trying to position myself as the King of the set, I was coaching Greg. He was lower on the totem pole, compared to Hells and Jack so I made it my mission to coach him on playing gay and get him into the A-list.

One Oscar nomination later and a string of hit movies including You’ve Got Mail opposite Megs (Megs, Megs, Megs) and I think you’ll agree I succeeded.

Given he is now an A-lister, out visits aren’t as often as we’d like but he always drops everything when I ask to catch-up.

Fresh off the set of House of Cards, I desperately tried to find out any tea but he told me that he was sworn to secrecy and he couldn’t even tell me. I mean, that is how deep our relationship is that I am the one person he wants to share his secrets with, even though I’m a terrible server like Sheree and always spill said tea.

Anyway, despite not getting any goss we did the usual, laugh, cry, love and then smashed a giant plate of my Greg Paneer for optimal joy.

 

 

Making cheese always seems like it is in the too hard basket, with all the acids, salts and cultures required. Thankfully, paneer is one of the most basic and still tastes oh so good. Soft and creamy, it is the perfect thing to fry up or say, chuck in a Jenneer Saagustin.

Enjoy!

 

 

Greg Paneer
Serves: 2 besties.

Ingredients
1L milk
pinch of kosher salt
2 tbsp lemon juice

Method
Line a sieve with a double layer of cheesecloth.

Combine the milk and salt in a large saucepan and slowly bring to a light boil, stirring semi-constantly to avoid burning on the bottom.

Remove from the heat and gently stir through the lemon juice until the curds and whey are seperated. Which should happen pretty instantaneously.

Pour the contents into the lined sieve and rinse under cold water. Grab the edges of the cheesecloth and twist into a ball to drain all the liquid and leave in the sieve to drain for a further five minutes.

Transfer to a large plate and place another on top layered with some cans to help it condense. Place in the fridge to chill for about an hour, or until solid.

Then slice and serve/fry, and then devour.

 

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Devon Sauerkraut

Condiment, Salad, Side, Snack

I wish I knew how to quit Devs, but he is just the sweetest guy. And more importantly, has a definite zaddy vibe these days. Fun fact: Annie Proulx got the famed Brokeback quote, ‘I wish I knew how to quit you’ from our many chats about my relationship with Devon Sawa.

While we haven’t dated in years, spending time with Dev always reminds me how kind and sweet he is. And while we’ll always be the best of friends.

Which is also why I vowed to guide his career and make sure he remained on top. From Idle Hands to Final Destination, my work culminated in the hit CW program Nikita opposite my dear friend Melinda Clarke.

Devon and I have been so busy lately that it was a real treat to be able to spend some time together, reminisce about all the good times and catch each other up on where our lives are now.

By the time he got to telling me about his work on the upcoming Escape Plan 3, I realised it was almost midnight and all I had ready to serve, conveniently, was some Devon Sauerkraut.

 

 

A little bit sour yet strangely delicious, sauerkraut is usually the perfect accompaniment to other meals but to us, it is perfect as the star. Plus – when it is good for your gut health as well, why wouldn’t you smash some?

Enjoy!

 

 

Devon Sauerkraut
Serves: 8-12.

Ingredients
1-2kg green cabbage, cored, finely shredded
1 tbsp fine salt
2 tsp caraway seeds

Method
Combine everything in a large bowl and scrunch together for five to ten minutes, or until it is sopping with juices.

Place into a sterilised mason jar and compact so all the cabbage is covered in liquid. Seal the jar and leave to ferment in a cool, dry place for a week or two, or until fermented enough.

Store in the fridge before devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.