Linda Perry Peri Chicken Pizza

Main, Pizza, Poultry, Street Food

What a difference a few days can make, right? After witnessing Glenn’s seventh and Amy’s sixth snubs – no matter how deserving the delightful Olivia and Regina are, it still stung – I started to rage about all the things this Oscars failed me on like Shallow muse Timothée Chalamet and my girls Dolly and Linda Perry getting snubbed.

By the time Linda arrived at my house I was in such a state, alternating between crying and screaming, that she had to pull me into her arms and hold me until I calmed down.

And thanks to her warm, loving friendship, I’ve been in a state of zen since.

I’ve known Linda for years and years, first meeting as teens in San Diego. Fun fact: she taught me that San Diego didn’t actually translate to mean whale’s vagina, which I passed on to Will Ferrell to use as a joke in Anchorman.

But anyway, she was always so patient and kind with me, despite my many foibles, so I jumped at the chance to move to San Francisco with her in the ‘80s and I of course, vowed to make her a star.

Given how insanely busy she has been recently, Linda and I haven’t spent as much time together as we would like, so it was wonderful to be able to just have time to reconnect. And smash a piping hot Linda Perry Peri Chicken Pizza.

 

 

A crunchy base, sweet tomatoes and the fiery spice of peri peri chicken work together to form the perfect pizza for warming up a surprisingly cold evening in Brisbane. FYI, it got down to 25°C.

Enjoy!

 

 

Linda Perry Peri Chicken Pizza
Serves: 2-6.

Ingredients
2 bases as per Pizsa Zsa Gabor
olive oil
2 chicken breasts, diced
½ cup peri peri sauce
⅓ cup passata
oregano and basil, roughly chopped, to taste
1 red onion, thinly sliced
1 cup baby spinach
200g cherry tomatoes, halved
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions.

Heat a lug of olive oil in a skillet and cook the diced chicken for five minutes or so, or until cooked through. Add the peri peri – more if needed – and cook for a further couple of minutes, or until well coated.

Preheat oven to 180°C.

Smear passata over the prepared bases, sprinkle of the herbs, onion, spinach, spicy chicken and cherry tomatoes, before blanketing – I mean, you don’t have to but who wouldn’t – in mozzarella.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden. Before devouring, thinking about how wrong it is that Lind and Doll still don’t have Oscars.

 

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My sweet dumplin’

Guess Who's Coming to Dinner

As much as I love it, the marathon that is Awards Season is over for another year and it is so nice to be able to stop and breathe a little bit.

That being said, I’ve decided to invite my dear friend Linda Perry over this week in honour of her being egregiously snubbed of a well deserved Oscar nom for the soundtrack of Dumplin’.

I mean, I feel more attacked by the Academy than Glenn must, given ignoring Dumplin’ was ignoring just one, but two of my dear, sweet friends.

But it isn’t about me.

What do I make that says you’ll always be the girl in the movies wearing red shoes who won’t push and pull if we don’t … to me? Sorry, I went down a title rabbithole.

Image source: Unknown.

 

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.

Kraftherine O’Dinnara

All up in Schitt's Creek Week, Main, Side, Snack

While Eug is the Schitt’s Creek cast member I have known the longest, my dear best friend Catherine O’Hara is the one I am closest to. And that isn’t meant to shade my relationships with the rest of the crew, but simply highlight how great a bond Cath and I share.

So obviously I met Cath when she joined the Second City troupe in Toronto, but our bond truly solidified when we worked together on the one-two punch that is Beetlejuice and Home Alone. You see, I was the stuntman for both Winona Ryder and Joe Pesci in the movies, and working together again gave Cath and I the opportunity to grow even closer on set.

That and the fact that I was so moved by her work on Home Alone, led to me dedicating my live to getting her the recognition she deserves. Aka an Oscar.

While my trips to rehab, multiple deportations and myriad of scandals have distracted me from that goal at times, we’ve always remained the best of friends and I was thrilled when Eug told me they were co-starring again in Schitt’s.

As expected, Cath was thrilled to drop by and celebrate the premiere with her bestie and to honour her greatest role yet as Queen Moira Rose. She was even thrilled to see a big vat of the delightfully Canadian meal, my famed Kraftherine O’Dinnara.

 

 

Does her name easily work with Kraft Dinner? No. Am I still unsure whether Kraft Dinner should be classed as a national dish of Canada (hey, Wikipedia says so … so it has to be – Canadians, please let me know if this is true in the comments)? Fuck no. Am I ashamed to admit how much I loved my copycat version? I’d sooner die!

So enjoy and feel no guilt, ok?

 

 

Kraftherine O’Dinnara
Serves: 4.

Ingredients
500g macaroni
⅓ cup butter, cut into chunks
3 tbsp flour
½ tsp mustard powder
pinch of paprika
salt and pepper, to taste
2 cups milk, to taste
1-2 cups grated vintage cheddar cheese
250g Kraft ‘cheese’ slices (aka American cheese), yes the plastic stuff (it’s fantastic)
6 hot dogs, cooked and sliced
tomato ketchup, to serve

Method
Cook macaroni per packet instructions.

Once you’ve drained the pasta, place the butter in the pot and melt over medium heat. Cook until foamy before adding in the flour, mustard powder, paprika and a good whack of salt and pepper. Cook stirring for a couple of minutes or until the roux has come together and the ‘flouriness’ has gone. Remove from the heat and whisk in the milk.

Return the pot to the heat and slowly whisk through the cheese and the ‘cheese’ until melted, goopy and well combined. Stir through the cooked macaroni and hot dog pieces, and serve immediately. Then, obvi, devour slathered in ketchup to taste.

 

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