Arancini

Arielcini Rec

Drag Race España, Drag Race España 2, Main, Party Food, Side, Snack, Tapas, TV, TV Recap, Vegetarian

Previously on Drag Race España we were blessed with a batch of twelve new iconic queens who had me gagged by their talents. And flooded my basement with their beauty. After a sultry, artistic nude-illusion photo shoot with the pit crew, the dolls rocked two looks dedicated to their hometowns on the runway. Poor Marisa and Samantha fell a little flat while Onyx took flight. Though more importantly, Marina flashed her penis on the runway which is more than worthy of a win in my books. Ultimately though it was Onyx who took out the first victory of the season while Samantha and Marisa battled in the lip sync, with the latter finding herself becoming the Porkchop of the season.

Backstage Samantha was gagged to have survived the lip sync while her sisters gathered around to congratulate her on her performance. After toasting to their sister Marisa, they sat down and rightly praised Onyx for her showstopping runways, who for some reason, was shocked to have taken out victory. Though grateful that her arse carried her to victory. Once again. The dolls spoke about how intense it is to be judged, admitting that the experience has well and truly woken them up to the fact that this is a damn competition. While Sharonne did some demonic vocalising which was as scary as it was erotic. For some reason.

The next day the dolls were back to living their best lives, taking it in turns to ride Estrella like a horse before she showed off her goodies on the table. And someone grabbed at her balls, which isn’t necessary to the story but will play on a loop in my head longer than the Oscars slap has. Wait, no, that one will never die.

Samantha meanwhile was ready to claim the title of lip sync assassin of the season, truly turning the lemon that is being the only queen to have lip synced so far into lemonade. Talk then turned to the burgeoning love between Drag Sethlas and Onyx, and yeah, I want to see that video. Before we could get any of the juicy, juicy details, Supremme arrived to task the girls with a little light reading. Si, la biblioteca is well and truly open and well, if all librarians looked like the pit crew, I would perpetually be dehydrated. First up was Sharonne who was hilarious and quick, Venedita was harsh, Sethlas went in on Estrella’s twirls, Onyx made the girls blush and then Estrella stole the show with some Harry Potter (non-transphobic) magic. Samantha bombed, Jota was even worse while Diamante brought the laughs back. Sweet Juriji was perfectly brutal before Ariel just flooded my basement and I don’t even know if she was good or bad because she is so damn hot. 

Oh and then Marina was read while trying to read. Did I mention Ariel is fucking hot?

Ultimately Sharonne took out victory before Supremme announced that they would be following up the reading challenge by putting on the Supremme Eleganza Talent Extravaganza in front of a live audience of surprise guests. Which Diamante immediately decided would be the Spice Girls. Dream big, I guess? Everyone split up to start planning their talents with Samantha a little bit terrified while Estrella was thinking of going the comedy route. Ariel meanwhile had too many talents to choose from, while Sethlas was hoping to not incite any controversy like she had in the past when she did a performance crucifying herself.

Dia de eliminacion arrived with everyone splitting up to beat their mugs ahead of the show with Ariel and Onyx bonding over their journeys with therapy and how it has helped them throughout their lives. Onyx opened up about how the pandemic broke her, with her partner leaving her around the time she lost her job, so she ultimately had to move back in with her parents. Thankfully they rallied around and reminded each other that seeking help is always the best idea.

Supreme, Ana and the Javiers were joined by La Zowi on the judging panel, while the cast of season 1 returned to watch the dolls perform. Drag Sethlas opened the show as a straight up transformer and well, I lived. She then vogued the house down before jumping from there, aka splitting from a massive box. Jota Carajota meanwhile went full Phantom of the Opera before singing a camp original song and well, I think I loved it. Ariel Rec did a moody original song and honestly, I just wished she stripped and called it a day. Because again, he keeps me drenched. Juriji gave a camp opera and damn, she has pipes. And the back-up dancers were in harnesses, so yeah, give her the win right damn now. 

Samantha Ballentines then painted a picture of one of the hottest pit crew members – which was just a penis – so obviously I now want her to win the challenge. I mean, I can’t. Venedita Von Dash went from peasant to glamazon as she flamenco’d around stage in a strip show. And again, basement. Flooded. Onyx cracked out of an egg before giving an alien lip sync and well, it was weird and wonderful. Particularly since she birthed her baby on stage, which is something I always love. Particularly if it is sliced ham. Marina gave us a moody midnight ballroom dance and damn, she’s got some legs on her. Estrella then slayed a camp lip sync in honour of fast mood, which is super relatable. Complete with mustard coming out of her titties. Sharonne then stole the show with a live jazz duet, complete with puppeteering her partner. Before Diamante Merrybrown slayed a lip sync, dancing the house down however coming after Sharonne, it was hard to steal the show.

On the Day of the Beast Runway, Jota was an alien delight, despite the odd body shape. Juriji was a sexy rose bush, Ariel was a sexy sleep paralysis demon – complete with blue blood and growing sores – while Samantha Ballentines served the most demented plastic surgery addict ever seen. Venedita was a bleeding mummy, Onyx was breathtaking as a massive spider and Marina gave us a two faced woman, half covered in burns. Sethlas gave demon llama, Sharonne was a kooky spooky voodoo doll while Estrella was a demented mirror queen and Diamante slayed as a hessian boogeyman. 

Ultimately Sethlas, Ariel, Onyx, Sharonne, Samantha and Diamante were classed as the tops and bottoms of the week, leaving the rest of the dolls to untuck while they received their critiques. The judges were happy with Ariel’s performance though felt like she wasn’t on the same level as her sisters in either the performance or the runway. Samantha was read for not slaying the performance and lacking originality while Onyx received universal praise for her performance and the runway, despite some pacing issues in the former. Sethlas was praised for splitting her kitty before Sharonne received universal praise for each and every thing that she served this week. Oh and the judges lived for Diamante too, so I guess Onyx is low, somehow?

Backstage the safe girls were relieved to be deemed safe though opted to get shady over who would be in the bottom, suggesting Sharonne should be. Which, lol. As the rest of the queens joined them, Samantha announced that she would definitely be in the bottom while Ariel felt like she would be lip syncing against her. Onyx meanwhile shared that she was disappointed her performance didn’t cut through with the judges as Diamante reminded them all that on the whole – swoon – they served a killer fashion show.

Ultimately Diamante was deemed safe before Sharonne took out her first victory of the season. Drag Sethlas was then sent to safety while Onyx narrowly avoided the bottom, leaving Samantha Ballentines to lip sync once again. This time against Ariel Rec. As soon as Yo Quiero Bailar kicked off, the fight once against came into Samantha Ballentine as she served demented, wild fun while Ariel focused on turning a show. But given how hysterically everyone was laughing at Samantha, there was no way she was going home as once again she saved herself, leaving poor Ariel Rec to sashay away instead.

And well, her loss was my gain! As soon as we met up backstage, I pledged my undying love for her, thanking her for gracing the planet for her beauty and begging him to spend out lives together. While Ariel didn’t agree to get married, we did have a lot of hot fun. And gladly filled out holes with some even hotter Arielcini Rec.

I know I’ve probably said this countless times but it honestly bears repeating; the only way to make something as delicious as risotto better is by coating it and frying it. Crunchy breadcrumbs form a gloriously golden crust, keeping the cheesy rice piping hot and well, there is nothing better.

Enjoy!

Arielcini Rec
Serves: 4-6.

Ingredients
2 ½ cups chicken stock
2 tbsp olive oil
1 onion, diced
350g butternut pumpkin, finely diced
5 garlic cloves, crushed
1 cup arborio rice
¾ cup grated parmesan
salt and pepper, to taste
1 cup flour
2 eggs, lightly whisked
2 cups fresh breadcrumbs
vegetable or sunflower oil, to deep-fry

Method
To make the risotto, pop the stock in a saucepan over low heat and bring to temperature. Meanwhile, heat a lug of oil in a pot over medium heat and saute the onion and pumpkin for five minutes or so, or until the onion is nice and soft. Add the garlic and rice and cook for a further couple of minutes. 

Working a ladleful of stock at a time, add to the rice mixture and cook stirring until it has just absorbed. Repeat the process until all the stock has been used. Stir through the parmesan, season and cook for another minute. Remove from heat, spread over a lined baking sheet and allow to cool completely.

Once things are hella chill, pop the flour, egg and breadcrumbs in three separate bowls. Using wet or floured hands, roll 1-2 tablespoon sized balls of risotto. Pop them first in the flour, then the egg, followed by the breadcrumbs. Place on another lined baking sheet and repeat the process until done before transferring to the fridge to set for an hour or so.

When it is time to fry, heat a couple of inches deep of oil in a stock pot until about 180C. Working a few at a time, add the arancini and cook for a couple of minutes before flipping and cooking for another minute or so. Transfer to a lined plate to drain and repeat the process.

Then devour, while still piping hot.


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Hamry Asparagus Aramancini

Oscar Gold, Oscar Gold XC: The Goldfather, Party Food, Side, Snack, Street Food

After kicking off this year’s Oscar Gold celebrations – The Goldfather, FYI – with my delightfully acerbic friend Diablo Cody, I decided day two required some quiet, respectful dignity. And what is more quiet or inspiring of respectful dignity, than a dearly departed friend?

As such, I whipped out the delorean, set a course for 1963 to escort my dear friend Henry Mancini to collect his third Oscar.

I first met Henny in the mid-50s while working together in the music department of Universal Pictures – I played recorder, triangle, tambourine and, obviously, yazz flute. We became the fastest of friends, and I eventually became his muse.

Now at the risk of confusing the timeline, I grew up to my present self and met my husband in this timeline, then took him back in time to get Hen the Oscar he so sorely deserved … as he never won in the OG timeline. When I got back in time, I convinced Mickey Rooney to take on the racially appropriated role in Breakfast at Tiffany’s. Thanks to Mick, it got greenlit – why Aud wasn’t enough is beyond me, but whatevs – and I got Hen the job doing the score.

He then witnessed my husband and my love, and wrote us a song to mark the occasion. It was Moon River, I encouraged him to use it in the film … badda bing, badda boom, two Oscars in one year. Aren’t I all sickening with this love talk?

Anywho I obviously used the time driving back in time to focus on the odds for Best OG Song and Best Score, in honour of my chum. Score is obviously going to Alexandre Desplat who will get his second Oscar for The Shape of Water. Best OG Song however is a three horse race, one of which I put in the race simply by not shutting up about it. While I’d love Mary J. Blige to convert one of her noms, I don’t see her taking either. And while both of Sufjan Stevens’s songs from Call Me by Your Name bring me to tears, Mystery of Love is the dark horse that I’m willing into the race. The Oscar will go to one to either Benj Pasek and Justin Paul for a second year, for The Greatest Showman or Kristen Anderson-Lopez and Robert Lopez for Coco. Which TBH, made me cry so damn much. Ti amo, Gael!

Henry was mildly confused when I arrived with in ‘63, though lapped up my excuse that I was so moved by his inevitable third Oscar. I mean, he lapped it up like it was a plate full of my Hamry Asparagus Aramancini.

 

 

Now I know I only just posted another arancini recipe a couple of days ago … but get off my back. I mean, creamy risotto, rolled into balls, crumbed and baked? How could you resist? Plus – ham and asparagus is super different to mushroom and gorgonzola.

¿ Por que no los dos ?

Oh … and enjoy.

 

 

Hamry Asparagus Aramancini
Serves: 4-6.

Ingredients
4 cups chicken stock
olive oil
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 bunch asparagus, cut into 2-3cm lengths
1 ½ cups arborio rice
½ cup dry vermouth
⅔ cup parmesan, grated
salt and pepper, to taste
200g ham, diced
150g vintage cheddar, cubed
2 cups panko breadcrumbs
½ cup flour
1 egg
2 tbsp milk

Method
Bring the stock to the boil in a saucepan, reduce heat to low and simmer. Meanwhile, heat a lug of olive oil and the butter in a large skillet over medium heat. Add the onion, garlic and chilli and sweat for 5 minutes, or until soft and sweet. Add the asparagus and cook for a couple of minutes, or until soft bright green. Stir for a couple of minutes, or until the rice starts to get translucent around the edges.

Stir through the vermouth, followed by half a cup of the warm stock and stir until the liquid has just all absorbed. Add another half cup of stock and repeat the process until it is all gone, stirring constantly. Remove from heat, add the parmesan and seasonings, and stir to combined. Allow to cool completely.

Preheat oven to 180°C.

To assemble, place the breadcrumbs in one bowl, the flour in another and whisk the egg and milk in another. With wet hands, take 1-2 cup of risotto in your hands, form a ball while squeezing out all the air. Form a whole in the centre, press the cheddar inside, enclose and roll. Repeat until they’re all done.

When you’re ready to crumb, roll each arancini in flour, followed by egg wash and then the breadcrumbs. Repeat the process and place on a lined baking sheet. Drizzle with oil and place in the oven to bake for fifteen-twenty minutes, or until golden and crisp.

Devour.

 

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Todd Herzongola & Mushroom Arancini

Party Food, Side, Snack, Street Food, Survivor, Survivor: China, Tapas

Can you believe that the premiere of Survivor is five days away? Well you better, because it is … and I am bursting out of my skin with excitement. After kicking off my countdown with past champs Vecepia, Tom and Danni, I knew there was only one person I could have over to round things out – my boy Todd Herzog!

Todd has had an extremely well publicised battle with alcoholism over the last couple of years (which was subsequently taken advantage of by Dr. Phil), but I’m pleased to say that unlike me, he is doing really well. And it filled me with such joy to see him, happy and healthy.

And ready to welcome another person into the winner’s circle.

As you may have assumed, I played a large role in Todd’s problem, always wanting to give him one more drink … but thankfully he hasn’t held that against me and we’ve been able to maintain our close friendship.

Todd truly is an icon of Survivor and, in my not at all humble opinion, is one of the best winners and gave one of the best final tribal performances of all time. Let’s be honest, the jury wanted one of the girls to win before Todd schooled them, and charmed his way to a million dollars.

If it isn’t already abundantly clear, I love Todd and desperately want him to return when he is well enough.

Anyway, we laughed, we cried and we ran the odds on who we want to win (heart, Jacob) and who we think will win (please Wendell or Kellyn). As is always the case here, I found it to be extremely hunger inducing, so whipped us up a batch of Todd Herzongola & Mushroom Arancini.

 

 

Now I love me some arancini … but when they taste like this, how could you not? The creamy risotto, the woody mushroom and the whack of the gorgonzola. These babies are heavenly.

Enjoy!

 

 

Todd Herzongola & Mushroom Arancini
Serves: 6-8.

Ingredients
4 cups chicken stock
olive oil
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 tbsp chilli flakes
250 mixed mushrooms, finely chopped
1 ½ cups arborio rice
½ cup dry vermouth
⅔ cup parmesan, grated
salt and pepper, to taste
2 cups panko breadcrumbs
½ cup flour
1 egg
2 tbsp milk
150g gorgonzola, diced

Method
Bring the stock to the boil in a saucepan, reduce heat to low and simmer. Meanwhile, heat a lug of olive oil and the butter in a large skillet over medium heat. Add the onion, garlic and chilli and sweat for 5 minutes, or until soft and sweet. Add the mushies and cook for a further five minutes, or until soft before adding the rice. Stir for a couple of minutes, or until the rice starts to get translucent around the edges.

Stir through the vermouth, followed by half a cup of the warm stock and stir until the liquid has just all absorbed. Add another half cup of stock and repeat the process until it is all gone, stirring constantly. Remove from heat, add the parmesan and seasonings, and stir to combined. Allow to cool completely.

Preheat oven to 180°C.

To assemble, place the breadcrumbs in one bowl, the flour in another and whisk the egg and milk in another. With wet hands, take 1-2 cup of risotto in your hands, form a ball while squeezing out all the air. Form a whole in the centre, press the gorgonzola inside, enclose and roll. Repeat until they’re all done.

When you’re ready to crumb, roll each arancini in flour, followed by egg wash and then the breadcrumbs. Repeat the process and place on a lined baking sheet. Drizzle with oil and place in the oven to bake for fifteen-twenty minutes, or until golden and crisp.

Devour.

 

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Bryam Cranston Balls

Emmy Gold, Party Food, Side, Snack, Vegetarian

Ok – so I know it makes running the odds all the more difficult, I couldn’t bare to hold an Emmy Week without seeing my ex-love and six-time victor Bryan Cranston.

Plus he has won for Best Actor in a Drama and Best Drama on top of his nominations for Best Actor in a Limited Series or Movie, Best Limited Series or Movie and – catch your breath – Best Supporting Actor in a Comedy, meaning he can run a shit tonne of odds with me.

Let’s start with Best Supporting Actor, on account of yesterday’s catch-up with Tone, where Bry (like me and honestly Tone) is going for the well-deserved though underdog Tituss Burgess. I mean, the academy really should make up for the fact he lost last year despite the majesty of Pinot Noir.

Anyway, let me take you back to the early 80s. As you know, I was working with my dear friend Erik Estrada on the set of CHiPs when a young Bry arrived to guest during an episode. Using my keen sense of great talent – I discovered Meryl Streep, did you know? – I knew that he was destined for greatness, kinda dumped E and hitched myself to the Cranston Wagon.

We stayed close through his bit parts on Murder She Wrote, Matlock, Baywatch, The Flash, Seinfeld before I finally got him his big break – via my ex-lover – on Malcolm in the Middle and the rest, as they irritatingly say, is history.

While I was never able to get through the shit stretch of Breaking Bad, I’ve always been Bry’s number one fan and know that he will once again take out the Emmy, this time for Actor in a Limited Series or Movie (I mean, the man won a Tony for the play) – obvs I’m putting a cheeky bet on Hiddleston for the sole reason that he finally broke up with Swifty.

Once again, despite our extremely loud and incredibly close relationship, Bry has opted to go to this year’s Emmys with his wife, although was kind enough to point out that Kit and I would make such a cute twincest couple, albeit with me in the role of low-rent Jon Snow. With such a beautiful compliment, I had to repay him so still whipped up a batch of my Bryam Cranston Balls.

 

bryam-cranston-balls-1

 

You know that like the egreciously snubbed Jane Krakowski’s alter ego Jenna Maroney, I’m a huge fan of balls. Balls, balls, balls, balls.

Balls, balls, balls, balls, balls, balls, balls. If I can form food into a ball, I will.

So yes, these are just a version of arancini, but arancini is the best, so is that a crime? Add in some yam (or you know, sweet potato in a pinch … I was in a pinch), spinach and goat’s cheese and you’ve got a preemptive seventh Emmy party in yo’ mouth!

Enjoy!

 

bryam-cranston-balls-2

 

Bryam Cranston Balls
Serves: 6.

Ingredients
250g yam (or sweet potato), peeled and cut into 1cm dice
olive oil
3 cups chicken stock
1 onion, finely diced
1 garlic clove, crushed
1 cup arborio rice
½ cup white wine
1 cup baby spinach
100g goat’s cheese, crumbled
2 tbsp sage, finely chopped
1 tbsp dried chilli flakes
½ cup plain flour
2 eggs, lightly whisked
1 cup panko breadcrumbs

Method
Preheat oven to 180°C.

Place the yam on an a baking tray, drizzle with oil and bake for 20 minutes, or until golden and tender.

Bring the stock to a simmer in a saucepan over low heat.

Meanwhile, heat a good lug of oil in a large saucepan over medium heat and saute the onion and garlic for 5 minutes, or until fragrant and soft. Add the rice and cook for a further couple of minutes or until they start to go translucent. Add the wine and cook until it is all absorbed, followed by the stock, half-cup by half-cup until all gone, absorbing between each addition.

Reduce heat to low and cook for about 15 minutes, or until the rice is al dente. Remove from the heat, stir through the baby spinach and allow to cool for an hour.

When it is as frosty as a Daytime Emmy winner at a Primetime Emmy party, stir through the sweet potato, goat’s cheese, sage and chilli.

Line a large baking tray, roll the risotto into 1-2 tablespoon sized balls and place on the tray to rest until the mixture is all gone.

Place the flour in a shallow bowl, the eggs in another and the breadcrumbs in another. One by one, roll each ball in the flour, then the egg, followed by the breadcrumbs. Return to tray and repeat until all done. Place the tray in the fridge to chill for half an hour.

Remove the tray from the fridge, drizzle with oil and bake for 30 minutes, flipping once, or until golden and crisp.

Devour.

 

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