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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Aaroncini Taylor-Johnson

Golden Globe Gold, Golden Globe Gold: Goldhood, Main, Party Food, Side, Snack, Tapas

After dabbling with television in the form of Rachel Bloom yesterday, I opted to swing on over to discuss cinema with my dearest school chum Aaron Taylor-Johnson. Despite taking out Best Supporting Actor at the Globes last year for his terrifying performance in Nocturnal Animals, he was egregiously snubbed of an Oscar nom. Said snub, dare I say it, was part of the inspiration behind holding a Golden Globe Gold celebration.

I first met Az in 2010 on the set of Kick-Ass – he was fresh off the success of Nowhere Boy and I was looking to make the jump from Nicolas Cage’s entourage. You could say it was fate, however I would call it Serendipity … which led me to travel back in time to write the hit rom-com Serendipity.

We became the fastest of friends and I, of course, vowed to make him a star. Together we jumped from Kick-Ass to co-starring with Glenn Close, working with Oliver Stone and culminated by playing the Marvel-Marvel version of Quicksilver. He rightly views his success in the biz as my handiwork, so was thrilled to take the time out for my inaugural Golden Globe celebration and reconnect.

Given he won just last year, I was hoping Az would have some intel on which males were taking out the gongs this year. Either he does have intel and I am way off base, or more than likely he has no idea and my finger is still on the pulse. He believes that Chris Plummer will be an upset to take over his Supporting Actor crown, while I’m backing Willem. For comedy, I say James Franco and he says Daniel Kaluuya – because Get Out is somehow a Comedy or Musical – and for Drama – mawma – I say Timothée Chalamet for no other reason than wanting to spend the summer in Italy eating peaches, and Az is going with Gary Oldman. We did agree with Best Picture – Drama though, and by that, we agreed that it should come down to Call Me by Your Name, The Shape of Water or Three Billboards Outside Ebbing, Missouri … which means it will go to Dunkirk.

One thing we could emphatically decide AND agree on is that my Aaroncini Taylor-Johnson are completely off the hook. In a good way, obvi.

 

 

It is hard to pick my one true passion in life, but if I had to narrow it down, big balls and a cheesy meat are high on the list. Particularly when together. The creamy, delicate risotto works perfectly with the cheesy, meaty punch of the filling to create a ball that would make Jenna Maroney faint.

Enjoy!

 

 

Aaroncini Taylor-Johnson
Serves: 8.

Ingredients
¼ cup unsalted butter
4 garlic cloves, minced
1 onion, diced
1 ½ cups arborio rice
4 cups chicken stock, heated over low heat while you work … or not, no judgement
1 cup Parmesan cheese, grated
salt and pepper, to taste
3 eggs, 1 whisked for the risotto and the other two whisked together for coating
500g beef mince
400g can chopped italian tomatoes
1 cup frozen peas
small handful of parsley, chopped
small handful of basil, chopped
1 tbsp chilli flakes
100g mozzarella, grated
1 cup all purpose flour
2 eggs, whisked
1 – 1½ cup breadcrumbs
olive oil, to cook

Method
Melt the butter in a large heavy-based saucepan until foamy and fragrant. Add the onion and garlic and sweat for a couple of minutes before adding the rice. Cook, stirring, for about five minutes, or until starting to become translucent. Add the stock half a cup at a time, stirring constantly, adding the next cup whenever the stock has just been absorbed.

Remove from the heat, stir through ⅓ cup parmesan and season to taste. Once cooled slightly, stir through the egg and transfer to a lined baking sheet and allow to cool completely.

While the risotto is cooling, brown the meat in a medium sized saucepan over medium heat. You could add a lug of oil, but I found the fat released in cooking was more than adequate. When the meat is almost completely browned, add the tomatoes, peas, parsley, basil and chilli, and simmer until most of the liquid has gone. Remove from the heat and stir through the remaining parmesan and the mozzarella, season lightly, and remove from heat to cool slightly.

To assemble, divide the risotto into 8 equal parts – I like big balls, you know – and take ⅔ of that ⅛ – just reread that because it does make sense, despite not feeling like it – in wet hand and press the mixture together to remove any air-bubbles. Flatten to a pattie and press a hole in the middle. Fill said hole with the meat mixture and cover with the remaining ⅓ of the ⅛ of rice. Press tightly to push out any excess air, shape into a ball and place on a lined baking sheet. Repeat the process until your eight-balls are done and transfer said balls to the fridge to chill for half an hour.

Preheat oven to 180C.

Place the flour in a bowl, the breadcrumbs in another and whisk the milk with the remaining two eggs in a third. Roll the balls in the flour, shake off excess and coat in the egg wash before rolling in the breadcrumbs. Transfer to a lined baking sheet – or return to the one it just came off if you’re lazy – and repeat the process until all your balls are thoroughly coated. And that innuendo wasn’t even intentional.

Spray with some olive oil to coat and bake in the oven for about twenty minutes, or until resembling golden globes. Then devour, being careful not to burn your mouth off.

 

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.