Baywatch

He’ll be here

Guess Who's Coming to Dinner

Some people stand in the darkness. Afraid to step into the light. Some people need to help somebody, when the edge of surrender’s in sight.

But don’t you worry, it’s gonna be alright. Cause I’m always ready and my boy David Hasselhoff will be coming in to your sight.

I’ll be ready, so are you ready? Never you fear, no don’t you fear. Because I’ll be ready. Forever and always, and now Hoff will be here

What do I make the icon to celebrate last week’s 30th anniversary of Baywatch?

Image source: NBC.

 

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Hannimal Style Furess

Four and Three and Two and Done: A Farewell to Broad City, Side, Snack, Street Food, Vegetarian

I thought I was feeling strong, but the close it gets to finale day – three days, ya’ll – it is getting harder and harder to keep an upbeat tone while I prepared to say farewell to the majestic Broad City. (Just ask Abbi and Art)! Which makes it super convenient that Hannibal Buress dropped by, as the man is hilarious.

I mean, he hired a lookalike to attend a film premiere in his place because he couldn’t be bothered going himself. That is a baller, iconic move and I love it.

I’ve known Hannibal for years and years, after meeting in the writers room of another tragically finished show 30 Rock. While his tenure there wasn’t long, his exit coincided with one of my bannings from NBC and he kindly took me under his wing and let me be his hype guy.

Tragically I failed at that job too – apparently hyping oneself isn’t what the job entails – so I was allowed to just hang in his entourage and live my best life.

Maybe I inspire him to send a stand-in to the premiere?

It was so much fun to have a little bit of time with Hannibal and to honour Lincoln and his passion for better dental care. Fun fact: it was actually my suggestion he be a dentist, as a tribute to my grandfather.

Something that isn’t so great on teeth, however, are my copycat Hannimal Style Furess. But we won’t tell Lincoln, ok?

 

 

You know I have a passion for In’N’Out and given their Australian pop-ups never seem to come Brisbane, I have to DIY. Which TBH is both a blessing and a curse because now I can inhale animal style fries as often as I like, in bulk like quantities without judgement. And now you can too.

So enjoy!

 

 

Hannimal Style Furess
Serves: 2.

Ingredients
1 batch Jud Beerza Battered Fries
olive oil
2 onions, diced
¼ cup Shayonnaise Swain
2 tbsp ketchup
1 tbsp sweet pickle/gherkin relish
½ tsp champagne vinegar
4 slices American Cheese

Method
Cook the fries as per Jud’s recipe.

Meanwhile heat a lug of oil in a saucepan over medium heat and sweat the onions for five minutes before reducing to low and caramelising for half an hour or so, adding a small amount of water if needed to deglaze the pan.

Finally mix the mayo, ketchup, pickle and champagne vinegar in a jug and whisk to combine.

To assemble, place the fries in a bowl, sprinkle with caramelised onion, followed by slices of American cheese and finally topping with copious amounts of sauce.

Devour immediately, with a bestie … or without.

 

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Hulk Hogies

Baking, Bread

Given my passion for men in tight clothes or lycra, men holding each other in a homoerotic fashion and my undying love or sports, it should come as no shock that I am highly involved in the wrestling industry. And as such, am a dear friend of Hulk Hogan.

I’ve been trying to get Hulk out to visit since this anthropological patch of cyberspace began, but our busy schedules have always been working against us. Thankfully that all changed this week.

“Ben, my little hulkamaniac. I’ve got this weekend clear, you free to catch-up and hulk smash some food.”

While I feared he was succumbing to the ravages of old age, I was pleased to discover he was only referencing the release of Infinity War and making a hulk joke rather than confusing his catch-phrases with that of the big green guy.

Anywho, I’ve known Hulk forever and was closely involved with making him the star he is today. You see, I spent months lusting after him at the gym and eventual grew to notice he had other talents. Like his talent for clothed wrestling. I called the Brisco Brothers – who I worked with to bring the sex appeal to wrestling – and got him a spot at Hiro Matsuda’s gym. Bada bing, bada boom – he became and star, and us, the best of friends.

For years and years we’ve been catching up, plotting how to reinvigorate his career – damn, that is this week’s theme, no? – and share a deliciously carby cheat meal together. As such, I knew I couldn’t go past devouring some Hulk Hogies together on our date.

 

 

You know I have a passion for smashing warm buns against my face, but this would have to be one of my favourites. Well, when it comes to food at the very least. Soft and pillowy, this babies are the perfect bun for all occasions. And you know I mean all.

Enjoy!

 

 

Hulk Hogies
Makes: 8.

Ingredients
7g active dry yeast
1 ½ cups warm (30-40C) water
1 tbsp raw caster sugar
4 cups flour
1 1 /2 tsp kosher salt
2 tbsp vegetable oil

Method
Mix the yeast in a jug with half the water and sugar and leave to foam in a warm place for five to ten minutes.

Combine the flour, remaining sugar and salt in the bowl a stand mixer and slowly stir through the foamy mixture, remaining water and vegetable oil until everything is wet. Pop the dough hook into the mixer and knead for five minutes or so, or until smooth and elastic. Place the dough in a large greased bowl, cover and leave to prove for an hour or so, or until doubled in size.

Punch down the dough and divide into 8 equal pieces. Shape them in an oval and place on a lined baking sheet, leaving room for them to grow. Using scissors, cut a gash in the top of each roll before covering and allowing to prove for half an hour.

Preheat oven to 200C.

Once puffed, transfer the buns to the oven and bake for fifteen minutes, or until lightly golden. Remove to wire racks to cool slightly before slicing and devouring.

 

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Rice Kheer Smith

Dawson's Creek 20th Anniversary, Dessert, Snack, Sweets

I bet you thought, how do you top spending time with Dawson himself – JVDB, obvi – as part of the Dawson’s Creek 20th Anniversary celebration? And not just Dawson – yes, here it comes – but Josh, Katie and Mezzy-B too. The answer, obvi, is the man that first awakened my sexuality on screen Kerr Smith.

While obviously Josh Jacks had well and truly awakened my sexuality by the time Kerr arrived on the set, the character of Jack McPhee – and him posing naked for Joey’s painting – showed me that homosexuality was a thing. And daaaaaaamn boy, paint me like one of your French girls.

Fun fact: seeing that painting scene inspired me to travel back and journey on the Titantic, lure a pleb into a romance and get him to draw me wearing only a locket. Sure he could have fit on the door with me when I was clinging to life, but I wasn’t ready to make that sort of commitment just yet. Anyway, it inspired the movie Titanic and that is why Jack didn’t get on the door.

End. Of. Story.

Anyway, we became the best of friends on set and while it never became romantic between us, his responsibility as a straight white man playing an LGBT character made him feel like he needed to support me out of the closest. He truly is, a sweetheart.

I haven’t seen Kerr in a couple of years so was pleasantly surprised when he sauntered through the arrivals AND COMPLETELY TRANSFORMED INTO A ZADDY. After fainting in his arms, I pulled myself together and got to work celebrating his masterful work as Jack and slurping up a big bowl of Rice Kheer Smith.

 

 

Is this just a gussied up rice pudding? Sure. Is it also just fucking delicious? Of course. Lightly spiced, delicately sweet and now requirement for teeth. It is, truly, perfection.

Enjoy!

 

 

Rice Kheer Smith
Serves: 4.

Ingredients
3 cups milk
½ cup rice, rinsed and drained
½ cup muscovado sugar
4 cardamom pods
¼ cup raisins
1 tsp ground cinnamon
slivered almonds, to garnish

Method
Place the milk and rice in a medium saucepan and bring to the boil. Reduce heat to low, add the cardamom pods and simmer for about 15-20 minutes, or until the rice is cooked through and the milk is starting to thicken.

Add the sugar, raisins and cinnamon, and cook until the sugar has dissolved and everything is well incorporated.

Remove the cardamom pods and serve, or refrigerate until cold. I, personally, prefer it cold … but you can devour straight away if you prefer. With almonds scattered atop, obvi.

 

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Zac Efriands

Baking, Cake, Dessert, Side, Snack, Sweets

Holy hell, am I emotionally spent from my time with my friend come ex come *spoiler alert* friend again, Zachary David Alexander Efron. So as you know, my dear friend Corbin Bleu came up with a foolproof three-point plan to facilitate a reconciliation between Zac and I, but I never shared what it was … and it will blow your mind with its intricacy.

1. Call Zac on the phone and tell him I want to have him over to talk about where we left things.
2. Apologise for any of the nastiness I caused (minimal, but sure).
3. Listen to his feelings and accept that maybe he is hurt, vowing to move on if you’re both willing to forgive.

Seriously – have you ever read such a wild plan? And more importantly, would you ever, in a million years, think that it would work?

I am shook, still.

I first met Zac in 2004 while visiting my then boyfriends Jesse McCartney and Ryan Kwanten – I was in a polyamorous phase – and my dear friend Merrin Dungey on the set of Summerland, and we quickly bonded over our love of theatre and surfing. As I oft do, I knew that he was destined for greatness, dropped Jess and vowed to make him a star.

Two years later, I made good on said promise when I cast him in High School Musical. The rest, as they say, is history … but I assume you’d like to know that part of that history involved him thanking me with two years of passionate kissing and tender love-making.

Then tragedy struck when he opted to star in a Nicholas Sparks adaptation. I was livid, we broke it off immediately and we haven’t spoken since. (Despite the best efforts of my dear Sethy Roges).

While it was quite awkward to start, my constant run-ins with the law and multiple Hollywood feuds have seemingly given me the ability to deliver an apology that appears genuine and he forgave me for all that I’d done. He also apologised, but for nothing specific. While I found that odd, a quick Google search supports his claim that he never dragged me through the tabloids.

With that as proof, I kindly forgave him for all the pain that he caused and we caught each other up on life and laughed about the good old days … of my famed Zac Efriands.

 

 

Tart, earthy and sickeningly sweet, these delicate beauties are the perfect thing to facilitate meaningful reconciliation and solve all your problems. Take that, banana bread!

Enjoy!

 

 

Zac Efriands
Makes: 12.

Ingredients
200g icing sugar
⅓ cup flour
1 ⅔ cups almond meal
3 lemons, zested and juiced
200g unsalted butter, melted
6 egg whites
2 tbsp poppy seeds
¾ cup raw caster sugar

Method
Preheat oven to 160°C and grease a 12-hole friand pan.

Sift the icing sugar, flour and almond meal into a mixing bowl. Slowly incorporate the zest, melted butter, egg whites and poppy seeds, until just combined.

Spoon mixture into the prepared pan and bake for 20-25 minutes, or until puffed, golden and cooked through. Remove from the oven and cool in the pan for five minutes, before turning out and cooling completely.

When you’re almost ready to serve, combine the lemon juice and raw caster sugar in a saucepan over medium heat and stir until dissolved. Bring to a boil, reduce heat and simmer for ten minutes or until slightly thickened.

Prick the friands – ahhhh, the memories with Zac – and poor over the sweet tangy liquid, filling up the friands – again, memories.

Devour immediately.

 

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Babewatch

Guess Who's Coming to Dinner

I am so, so nervous.

Turns out my mate Corbs is a miracle worker and my ex Zac Efron is on his way to try and put an end to our feud.

What am I going to say? How am I going to feel? Will his ever expanding guns stir old feelings? Am I able to ask him to strip off and do the Baywatch run? Oh, and obvi, what the hell am I going to make to sweeten the deal?

The deal being our friendship.

Image source: Still from Baywatch.

 

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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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Brian Austin Green Curry

Donna Martin graduates, Main, Vegetarian

Like David Silver, Brian Austin Green is an under-appreciated talent in the Hills. I mean, who else married Megan Fox slashed worked with the future Cersei Lannister (a character who I continue to argue is a product of the patriarchal society in which she lives/is a feminist icon)?

I first met Bri in the 80s when we both worked on Knot’s Landing and joined Nicolette Sheridan’s entourage of young, brunette male cheerleaders. I was working as a writer/fight choreographer at the time and I was blown away by his immense … talent.

Again, I don’t mean to gloat … but as you probably guessed, I also got Bri the job at Bev Hills. Realistically, I think I am going to have to sue the estate of Aaron Spelling for unpaid wages as I was single-handedly responsible for casting all of the teenagers!

As you should be aware, Bri has been going through quite the difficult time with separating from Meg Fox but thankfully they had some exciting news that we were able to celebrate (while he attempted to help me get Annelie’s memory back) – yes, I’m going to be godfather to another Austin Green Fox spawn!

FYI my obnoxious Instagram is coming – game on Swifty!

It was such an honour to once again be asked to provide spiritual and moral guidance to one of his children (Vanessa Marcil blocked me taking on the role to his first child). And what better way to celebrating an upcoming birth slash militant support, than a Brian Austin Green Curry?

 

brian-austin-green-curry-1

 

I decided during my yogi dietician phase that vegetarianism was best for Bri – whether he is or not, I don’t care. Either way, whenever we catch-up I ensure that I’m serving up solely vegetarian meals to not let slip that I was strung out on bath salts during that phase of my life.

Thankfully this curry is so delicious, even a staunch meat eater (and who doesn’t love to eat some meat) would fall for its charms. The sweet pumpkin and coconut combination works perfectly with the kick of the curry, provided a delicate dish that hits all the right places. I know it goes without saying, but just like Bri!

Enjoy!

 

brian-austin-green-curry-2

 

Brian Austin Green Curry
Serves: 4.

Ingredients
1 tbsp coconut oil
300g firm tofu, drained and thickly sliced
270ml coconut milk
½ cup water
3 tbsp green curry paste
700g kent pumpkin, deseeded and cut into large pieces
250g beans, topped and halved
3 tbsp muscovado sugar
juice of a fresh lime
brown rice, to serve
fresh coriander leaves, to serve
roasted cashews, roughly chopped, to serve

Method
Heat the oil in a large frying pan over medium heat. When as hot as the handle on the door when Kelly and misc D-character-to-horribly-disfigure got stuck in the bathroom during a fire at a house party, add the tofu and cook for a couple of minutes until golden. Remove to a plate.

Add the curry paste and the coconut milk, stirring, and cook for a minute or two. Add the pumpkin and the water and give a good stir to combine. Reduce the heat, cover and cook for about 10 minutes, or until the pumpkin is tender.

Stir through the beans and sugar, cover and cook for a further couple of minutes, until they are bright, crisp and perfectly cooked.

Remove from the heat and stir through the tofu and lime juice, season and allow to rest for a couple of minutes.

Serve on a bed of rice and garnish with coriander and cashews.

 

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The Croque Madame

12th Annual Easter Meggstravaganza, Easter Meggstravaganza, Main

Yes, The Rock is now more widely known as a movie star but let’s be honest he will always be the acclaimed televisual faux-athlete of the WWE … making him, obviously, the perfect fit for the successful TV star of the Meggstravaganza.

Oh, plus he has Ballers that is currently on HBO, so he is firmly in the TV legend realm. Fun fact: Ballers was originally conceived as a romantic comedy about my sexual exploits in the late 90s / earlier 00s, just before he hit the big time.

I first met The Rock while attending the non-shit version of William McKinley High School, where we quickly bonded over being man-children and having to shave in kindergarten. Our love for wrestling also bonded us, although he was less enthusiastic about my Ancient Greece inspired naked/sexy Greco-Roman Wrestling, called Dicko Roman.

While the style didn’t reach the mainstream, I did parlay it into a beautifully scripted porno that, to be honest, should have crossed over to mainstream … like a gay, hardcore Debbie Does Dallas.

The Rock has long been a fan of Meg Ryan’s work (we used to spend our Friday night slumber parties play wrestling and watching her rom-coms), so he was thrilled to be given the opportunity to help her re-ascend to greatness.

He is very busy, what with him currently filming Babe-watch with my on again-on again fling, Zeffy, but was able to take some time out to snack on a rich The Croque Madame.

 

the-croque-madame-1

 

While this isn’t the most ideal meal to serve someone busy being shirtless and oozing sex appeal like the OG Mitch Buchannon, The Rock just can’t go past the quintessential French brunch version of the grilled cheese. Between the rich white sauce (which admittedly I am very heavy handed with to avoid waste … despite the risk it poses to my heart), the gruyere (which smells like SJP looks, a foot), the whack of dijon and the perfectly fried egg, you can’t help but be there to devour it.

Before a slow-mo run into the water to burn of the extra calories – enjoy!

 

the-croque-madame-2

 

The Croque Madame
Serves: 2.

Ingredients
30g unsalted butter
1 tbsp flour
1 cup milk
¼ tsp salt
Freshly grated nutmeg
1 cup Gruyere, grated
4 slices sourdough
Dijon mustard
4-6 thin slices of deli ham
2 large eggs
pepper, to taste

Method
Preheat the oven to 180°C.

In small saucepan, melt the butter over high heat until it starts to foam. Whisk in the flour and cook until it is golden and viscose, before adding the milk and salt, whisking constantly until the mixture thickens. Remove from the heat and stir in a pinch of nutmeg and half the cheese.

Lay the slices of bread on a baking sheet, spread with dijon and top with the ham and remaining cheese. Divide half of the bechamel over the top and close the sandwiches.

Melt a lug of unsalted butter in a frying pan over medium heat, add the sandwiches and fry on both sides until golden brown and the cheese is melted and gooey.

Place the sandwiches on the baking sheet, top with remaining bechamel and bake in the oven until it crisps and browns. About ten minutes.

While the sandwiches is becoming gloriously golden, wipe out the frying pan and heat over high heat. When nice and hot, reduce the heat to low and fry the eggs, sunny side up, until the white is gloriously cooked and the yolk soft.

Remove the sandwiches from the oven, plate, top with the fried eggs, season, devour, regret eating so much and run slow-mo into the water, obviously after waiting 15 minutes.

Or you could run in straight away and hope that you hit some trouble and need Zeffy to save you. Which coincidentally is one of our top ten role play situations!

 

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Bacon and Cheese Erik Estrata

Breakfast

Erik is an absolute sweetheart and it is terrifying how much we value that in him, considering most of our closest friendships are built on a basis of lying, stealing and intimidation.

In Hollywood, it is eat or be eaten and Erik is too good for that.

We “first” met Erik after time-traveling on to the set of CHiPs after hearing about his glorious buns while working on The Nanny in the 90s. We were quickly hired as advisors on the show with our extensive knowledge of high-speed chases (from our time trying to evade arrests), after pitching a plot line involving the entire OJ arrest car-chase.

Time-travel can be really helpful when you want before their time ideas.

We haven’t seen much of Erik since he joined the police force (we didn’t want to put him in an awkward position if we fell into crime again), but got together to brainstorm the best possible way to reboot CHiPs on Netflix. Obviously it will involve me playing his son and deputy, and Annelie our sassy and aggressive Captain.

Needless to say, we had a fully realised outline by the time we finished our Bacon and Cheese Erik Estrata.

 

Bacon and Cheese Erik Estrata_1

 

The saltiness of the bacon cuts through the richness of the cheese leaving you with a strata that is light, eggy and warm. So pretty much like a hug from Erik, but with eggs.

Enjoy!

 

Bacon and Cheese Erik Estrata_2

 

Bacon and Cheese Erik Estrata
Serves: 4-6.

Ingredients
1 (heading towards stale) baguette, cut into 1-2cm slices
150g mozzarella, grated
60g parmesan, grated
100g cheddar, grated
100ml sour cream
6 free-range eggs
6 rashers bacon, diced
6 shallots, roughly sliced
handful cherry tomatoes, diced

Method
Place the cheeses, sour cream and eggs in a food processor and blend until smooth. If you don’t have a food processor, a large bowl and a stick blender will work ace. Remove the bowl from processor and add the chopped bacon, shallots and tomatoes. Lightly mix with a spoon.

Arrange the baguette slices in a layer or two in a square dish (26cm).

Pour the bacon, cheese and egg mixture over the bread in the dish, cover with cling film, and leave in the fridge to soak overnight.

The next morning, get out of bed, remove the strata from the fridge to rest while you preheat the oven to 180°C. While the oven is preheating you can say some affirmations, read the news or dance like this.

When the oven has come to temperature, place the strata in and bake for 30 minutes, or until cooked through.

Remove from the oven and devour, watching the melted cheese doesn’t burn your face.

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