A Sterling K. Hot Brown waiting to be demolished by Sterling K. Brown himself

Sterling K. Hot Brown

Main, Snack, Street Food

You know how when Randall Pearson is being all dreamy, kind and loving, rather than dismissing Beth and her feelings? Well that is what my dear friend Sterling is like, only better.

I greeted him at the airport, and TBH, it was like a moment out of a rom com. He dropped his bags, ran towards me and lifted me up into the biggest, warmest hug known to man. While I weightlessly spun around the room, I wondered if this was the moment we would fall in love.

He then let me go, patted me on the back and I remembered that we were both happily married, and agreed many years ago, never to let our palpable chemistry get in the way of our beautiful friendship.

We got back to my house where I immediately pummeled him … with questions about This Is Us’ upcoming season, including but not limited to, am I the other parent of Kevin’s child once he comes out and I become his love interest, will Milo show skin like in the pilot and will the Pearsons become less self-absorbed?

He was more non-committal than I liked on the first two, I offended him on the last one, so we agreed to disagree and focus on our beautiful friendship. And smashing a pair of rich, tasty Sterling K. Hot Browns.

 

Sterling K. Brown pensively eating a Sterling K. Hot Brown, pondering our beautiful friendship.

 

While I only recently learned of the majestic hot brown, as soon as it was in my mouth, I knew it had to be dedicated to my lovely Sterl. Warm and comforting, with a big meaty punch (of heart, in his case), there is nothing I want in my mouth more than this. At a meal time.

Enjoy!

 

Sterling K. Brown pensively eating a Sterling K. Hot Brown, pondering our beautiful friendship.

 

Sterling K. Hot Brown
Serves: 2.

Ingredients
1 tbsp unsalted butter
2 tbsp flour
½ cup milk
1 cup vintage cheddar cheese, grated
¼ cup parmesan cheese, grated
a pinch of freshly grated nutmeg
1 tsp hot sauce
salt and pepper, to taste
4 slices bacon, fried until crispy
1 tomato, sliced
4 slices sourdough, toasted
8 thin slices turkey
chives, sliced, to garnish

Method
Melt the butter in a saucepan over medium heat, Once foamy, add the flour and cook for a minute or so, or until a glorious roux has formed. Remove from the heat and slowly add the milk, whisking, before returning to the heat to bring to the boil. Reduce heat to low and simmer, still stirring, for five minutes, or until thickened. Add half of each cheese, the nutmeg, hot sauce and a good whack of salt and pepper. Stir to combine and remove from the heat.

To assemble, place the bread on a lined baking sheet and arrange the turkey and tomato on top. Spread sauce on top of each and finish with the remaining cheeses. Transfer to a grill and cook on medium for a couple of minutes, or until golden and bubbly.

Transfer the sandwiches to a plate, top with bacon and chives and then, finally, devour.

 

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Sterling K. Brown looking beautiful in This Is Us.

I wish this was just us

Guess Who's Coming to Dinner

Do I have good news for you? Not only have I managed to stick around for a second consecutive week, my dear friend Sterling K. Brown is also making himself available for a quick pre-This Is Us season 4 commencement date.

While most people met and instantly fell in love with Sterl in American Crime Story, I’ve known and loved him since his appearance in the little watched Tarzan series in the early noughts.

I was dating Travis Fimmel at the time – and also part of Lucy Lawless’ entourage – but I was completely blown away by Sterl’s talent. And as is oft the case, I vowed to make him a star.

Given he ending up starring as the son of my dear friends Milo and Mandy, I think you can tell that I was successful. What do I make for my hot, hot friend?

Image source: This Is Us / NBC.

 

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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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Joy Beharsagna

Main, Pasta

It was actually my dear friend Joy that reached out to me about dropping by for this week’s date. She had noticed that I dropped off the face of the earth but the google alert featuring my name, rehab, prison and scandal hadn’t pinged, so she was extremely concerned about my welfare.

When I turned my phone back on after a ten minute digital detox, I discovered one to two frantic voice-to-texts that read, ‘Bern. Place chamomile me has been as chew grits kiss. Lava Jay’. After an hour abusing Siri, I deduced that it was Joy and decided to pick up the phone and see what was up.

Her concern for me was up, obvi, and that is why I love her.

I’ve known Joy for years after meeting on the set of Manhattan Murder Mystery in ‘92. I delivering Diane her daily filming steak when I literally bumped into her, in a rom-com fashion. We bantered about the accident, our acerbic wits instantly bonded us and we’ve been the best of friends ever since. To the point where I put her name forward as a potential co-host of The View when Babs refused to hire me in drag as Angela Merkin.

She and I spent the afternoon chatting, laughing and taking a little time to enjoy the view, before sitting down to smash a big old Joy Beharsagna … and watch Australian Survivor, obvi. Honestly, did you really think I was going to make anything else?

 

 

Obviously this is Queen Joy’s famous recipe with the name smooshed into hers. But when I’m making my triumphant comeback to cyberspace, why should I get creative when Joy has already created something of perfection. Sweet and spicy sausage, a whack of herbs and the majesty of ricotta – if you haven’t tried Joy’s lasagna, you’re not living.

 

Enjoy!

 

 

Joy Beharsagna
Serves: 4-6.

Ingredients
375g fresh lasagna sheets … or Alan Pastarkin, if you dare
2 onions, diced
4 garlic cloves, minced
750g Italian sausage, removed from skins
olive oil
800g crushed tomatoes
¼ cup tomato paste
2 cups passata
¼ cup oregano, roughly chopped
½ cup basil, roughly chopped
2 tsp kosher salt
¾ tsp pepper
500g ricotta cheese
1 ¼ cup parmesan cheese, grated
500g mozzarella cheese, grated
1 egg
¼ cup flat-leaf parsley, roughly chopped

Method
Preheat the oven to 180C.

Heat a lug of olive oil in a large skillet and cook the onion over low heat until translucent. Add the garlic and cook for a further minute before bringing the heat up to medium, adding the sausage and cooking, breaking it up with a wooden spoon, for 10 or so.

Once the meat is no longer pink, add the tomatoes, passata, paste oregano, basil, salt and pepper and cook for twenty minutes or so.

While the sauce is simmering, combine the ricotta, a cup of parmesan, mozzarella, egg, parsley and a good whack of salt and pepper.

To assemble, spread a third of the mixture in the bottom of a large baking dish. Layer a couple of sheets of pasta over the top and spread over half the cheese sauce. Top with another third of the meat, some pasta and a the remaining cheese sauce. Pour over the remaining sauce, top with some parmesan and transfer to the oven to bake for half an hour or so, or until bubbly and crisp.

Devour. Preferably with Karlic Lagerbread.

 

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.

You know what, so what, who cares

Guess Who's Coming to Dinner

Hello *coughs* is this thing on?

As you may have noticed, I’ve taken a little unplanned hiatus (which I totally plan to wipe from memory by posting the multitude of documented-yet-unposted catch-ups in the coming weeks, after which will make this post slash me look completely cray) but I needed a little time for self-care, in the spirit of vegan and shellfish lover Queen Sonja T Morgan.

Oh and for once, self-care isn’t referring to feverish masturbation.

To apologise, I’ll offer you this vague explanation which may or may not include a Type-A aortic dissection (not me), a cold, graduation (not me), moving house, rehab, the flu, aortic arch and valve replacement surgery (I feels for others ok, shut up), prison and not appearing on Australian Survivor (which given my love of Locky last year, is probs a good decision in the post me too world. Particularly for CBS, hey Les?).

So basically, I needed to take a break – or at the very least a nap – and to work through my stress and anxiety.

Lucky for you, I am back and while I didn’t give you a heads up about needing said break, in the words of this week’s iconic guest, you know what, so what, who cares? Yes, my dearest friend Joy Behar is dropping by to help me get my groove back. Which I will use as inspiration to go back in time to write How Stella Got Her Groove Back and snag me my first Oscar, but that is a story for another time.

Any guesses what I’m making Queen Behar?

Image source: The View / ABC.

 

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.