Mortadella Reese

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It is always with such mixed feelings that I venture back to see my dearly departed friends, like the divine Della Reese. I mean, it is such a joy to see them again but it is also a reminder that the world has lost them.

And a fear that it will lead to a butterfly effect that will see a sequel to The Butterfly Effect reignite Ashton Kutcher’s career. Which is risky AF.

Lucky I understand that with great power, comes great responsibility and I am adept at keeping things in check. Plus – how can you focus on anything but when spending time with a dear friend like Della.

I first met Della in the ‘60s when I got my start as a production intern on the set of her talk show Della. While some talk-show hosts are actually vicious – apparently – Della was nothing but kind and took me under her wing, and as such, I became her most loyal supporter.

Given my passion for Survivor, I decided to go back to the early ‘00s set of Touched By an Angel as I knew it was me running my mouth about the show, that led to Roma and Mark Burnett getting together. So I couldn’t do too much damage.

Plus – TBAA is such a joyous iconic program, that I wanted to see Della in action just one more time. And boy did she deliver! We laughed, we cried and in between takes, we smashed some glorious slices of Mortadella Reese like it was the good old days.

I guess because it was slash is.

 

 

This may come as a shock given my passion for sausage, however this is the first time I’ve attempted this recipe – thanks SBS – but damn am I glad I did. Salty, sweet and smooth, this has fast become my third favourite meat to have in my mouth.

Enjoy!

 

 

Mortadella Reese
Serves: 12.

Ingredients
1–2 full-length natural ox bung or other disgusting sausage casing which is far more terrifying in theory
1 cup sweet red wine
6g ground coriander
1g ground cinnamon
5g mace
10g standard kwikurit, not to be confused with kiwi fruit like when I went shopping
8g powdered gelatine
450ml chilled water
200g hard back pork fat
4.5kg pork shoulder meat
75g salt
125g skim milk powder
1 cup pitted green olives, sliced
25g dried pepperberries

Method
Soak the ox bung in cold water for 1 hour, then rinse well inside and out. Thread onto a sausage nozzle, put it onto a plate and keep in the refrigerator.

Meanwhile bring the wine to a gentle simmer in a large saucepan with the coriander, cinnamon and mace for 20 minutes, until well reduced. Set aside to cool completely.

While this is getting chill, combine the kwikurit and gelatine in a jug with the chilled water, stirring until dissolved. Set aside.

Now start working on the meat by cutting the fat into a 1cm dice, and putting the meat through a 1cm mincer plate into a large bowl. Sprinkle with the salt and milk powder and scrunch to combine. Add the spicy wine and water mixtures, and stir to thoroughly combined. Return through the mincer using a 6mm plate.

Add the fat, olives and pepperberries to the freshly minced bowl and mix until combined. Place in an airtight container and place in the fridge to chill overnight.

Set up the sanitised sausage cannon and fill the bowl with the forcemeat, ensuring not to leave any air pockets, and attach the nozzle to the end of the sausage cannon. Remove the mixture from the fridge and pump the mixture out the end of the nozzle before you tie off the end.

Slowly start to crank the cannon and fill the sausage, guiding the casing out of the cannon as it fills, using your whole hand, onto a clear sterilised work surface. Once it has reached the desired length, stop and tie off the end. Repeat the process until you finish the mixture.

Place the sausage into a smoker after the temperature has reached about 49°C. Smoke heavily, raising the temperature gradually to about 80°C, and hold until the mortadella reaches about 65°C on a digital thermometer. This can take up to 3–4 hours.

Transfer mortadella to the fridge and chill overnight, before slicing and devouring.

 

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Walk With You

Guess Who's Coming to Dinner

I’ve been quite emotional with the tragic passing of my dear Luke, which got me thinking about all the other angels that have touched my life.

Which in turn reminded me that my dear Della Reese left the world just over a year ago, and I really could have used her support right about now.

As such, I’m backing the delorean out of the garage and heading back to the TBAA days to get some spiritual guidance.

What says I need you to walk with me while I work through this tragic loss, without mentioning said tragic loss and causing a butterfly effect?

Image source: Touched by an Angel.

 

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Blu Cancheese Dressing

Condiment, Dip

Today marks our fourth anniversary on the interwebs and I feel like I’ve taken to quoting Jonathan Van Ness more and more frequently but … can you believe? Anyway, given it is a birthday that means I needed to organise a little party, so I decided to reach out to my girl Blu Cantrell and asked her to hit me up style and help celebrate.

Which she obviously said yes to, otherwise this would be a total waste of a post, no?

I’ve known Blu for years after meeting while auditioning Puff’s back-up singers for him in the mid ‘90s. I was completely blown away by her talent and told Diddy that he’d be mad not to take her on, whilst secretly working to make her a star.

Fast forward a few years, Hit ‘Em Up Style (Oops!) became a hit, earned her two Grammy noms and once again, I succeeded. Maybe my lot in life is to elevate people to fame rather than snag an EGOT of my own while winning America’s Next Top Model after losing weight on Survivor in full Drag?

JK, I deserve an EGOT.

As you can imagine, Blu was honoured to be selected to drop by for our anniversary celebrations. And while some people would argue that she is a left-field choice, she has had a rough couple of years and as a dear, sweet friend, I wanted her to feel special.

We laughed, we cried, we reconnected, and most importantly, came up with a way to thrust us both firmly into the spotlight. Though that, my non-famous friends, is a story for another time. While you wait, why not whip up some Blu Cancheese Dressing and see if you come up with the same idea we did whilst gulping it down?

 

 

Smooth, creamy and packing a hell of a punch of pungent blue cheese, this dressing is truly the best. Well, to accompany Buffalec Baldwin Chicken Meatball Poppers or any form of buffalo flavoured things.

Buffalo as in chilli wings, not the animal. We’re not Jessica Simpson, though she is a dear friend.

Enjoy!

 

 

Blu Cancheese Dressing
Serves: 4.

Ingredients
150g blue cheese
1 garlic clove, minced
½ cup sour cream
½ cup mayonnaise
¼ cup buttermilk
salt and pepper, to taste

Method
Combine the blue cheese, garlic, sour cream, mayo and buttermilk in a food processor with a good whack of salt and pepper.

Decant and down.

 

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Pizzastarah Silverman

Main, Pasta

Let me start by getting the obvious out of the way first – while my dear friend Sarah Silverman wasn’t able to get me a role in Wreck-It Ralph 2, the rough cut she showed me is hilarious. Though I stand by the fact I should have been in the princesses scene as the queen.

But whatevs.

Thankfully I’ve been friends with Sez for such a long time, that I was able to look past the slight and join together for a nice date. I’m a damn saint, I tells you.

I first met Sare while skulking around 30 Rock trying to get Lorne Michaels to lift my life ban. She was finishing up her one-and-done run on the show while I was being escorted from the building, and Clive the kindly security guard threw me into her path. I call him kindly because that harsh toss from the door led me to my best friend, and for that I’ll always be grateful.

I took advantage of her post-SNL pain, and drove her to show them what a big mistake – HUGE – they had made, and in turn ride her coattails to fame, fortune and success.

While we had a brief period of vicious feuding after her edits on Fucking Matt Damon made me lose out on an Emmy – yeah, my version was pretty X rated – I moved past it because I knew my life is better with Sare Silv in it.

Who am I? That was so earnest and sweet.

Anyway – as I am wont to do, we laughed, we cried, we watched the movie, we watched the random swingers party happening in the rooftop pool in the building across the street and we smashed a deliciously confusing hybrid Pizzastarah Silverman.

 

 

What is better than pizza or pasta? Yes, you guessed it – a pasta made out of pizza ingredients! Ten points to Gryffindor! I mean, nothing can possibly give your pasta a pep in its step quite like pepperoni. Add in olives, mushies, parm and all the usual pizza suspects, and you’re in for a world of joy.

Enjoy!

 

 

Pizzastarah Silverman
Serves: 4-6.

Ingredients
olive oil
4 garlic cloves, minced
1 onion, diced
1 tbsp chilli flakes
a handful of mushrooms, sliced
½ cup black olives, sliced
½ cup sundried tomatoes, sliced
½ cup chargrilled capsicum, sliced
100g pepperoni, sliced
2 cooked Italian Sausage, sliced
400g can diced tomatoes
½ – 1 cup cream, to taste
2 cups baby spinach
salt and pepper, to taste
½ cup grated parmesan, plus extra for serving
500g pappardelle

Method
Start by getting a large pot of water boiling over high heat.

While the water is coming to a rollicking party, heat a lug of oil in a frying pan over medium heat Add the garlic and onion and cook for a couple of minutes, or until soft and sweet. Add the chilli, mushrooms, olives, sundried tomatoes and chargrilled capsicum and cook for a further minute before stirring through the pepperoni and sausage.

Add the tomatoes and cream and bring to a simmer for a couple of minutes, reduce heat to low, add the spinach and a good whack of salt and pepper and leave to bubble, covered, while you cook the pasta as per packet instructions.

When the pasta is ready, add the parmesan to the creamy tomato sauce and stir well. Toss the pasta into the pan and stir until coated. Serve immediately, slathered in additional parmesan for optimal devouring.

 

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I’m also f-*&ing Matt Damon

Guess Who's Coming to Dinner

I had an extremely hectic weekend, quickly dropping by the Berkshires – visiting Dorind, obvi – before getting an extremely patient and thorough lesson in how to play chess by my seven year old nephew. Obviously I was exhausted by the time Sunday afternoon rolled around, so I lay by the pool drinking Jimosas and watched movie trailers.

Don’t worry, I’m about to get to the point.

I was wondering how The Meg differed from Jaws III before I was distracted by the trailer for Wreck-It Ralph 2 and realised I had about twenty missed calls from Sarah Silverman over the past fortnight.

Thankfully she bought how busy I claimed to be and accepted my invite to drop by and catch-up later this week. What do I make for one of my dearest friends that happen to be a Disney princess?

Image source: Gregg DeGuire/WireImage.

 

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.

McRebawich McEntire

Uncategorized

Oh gosh, if my dear friend Reba McEntire isn’t the sweetest thing. Ya’ll? Sorry, I sound like Reese Witherspoon when I try to go country and it is simultaneously making me sick, enthused about my inevitable drag career impersonating her and extremely concerned that I run the risk of offending my dear friend Reba.

JK Kimora, I could never offend the beautiful Reba McEntire. She has a heart of gold and can take a joke.

While I didn’t meet my dear friend Reebs until 1990 – when she was co-starring opposite the divine Kevs Bacon in Tremors – we quickly connected over our quick wits and became the best of friends. As such, I vowed to help her make the transition from singing superstar to acting queen as successful as possible.

And given she’s had two hit sitcoms and is completely iconic, I think you’d agree that I succeeded.

Anyway, it was such a delight to have Reba in my home once again and to float potential sitcom ideas – obvs featuring me – for when she completes the hat trick. That is obviously extremely hunger inducing, so I was glad I had lined us up a shit tonne of McRebawich McEntire to tide us over.

 

 

I didn’t want to typecast Reba as a KFC girl since she is the first female colonel, so was glad she could never go past the majesty of my Maccas copycat of the infamous ribwich. If The Simpsons taught me anything, which you know it has, it is that being able to track down our fave burg’ has always been notoriously hard to find. As such I quickly learned to make my own sticky, barbecue delights for when Reba and I were on the road together.

And she has been eternally grateful ever since.

Enjoy!

 

 

McRebawich McEntire
Serves: 4.

Ingredients
500g pork spare rib meat, uncooked and hacked from the bone
1 tbsp Worcestershire sauce
1 tsp muscovado sugar
¼ tsp hickory liquid smoke
salt and pepper, to taste
1 cup barbecue sauce
2 dill pickles, sliced
1 onion, diced
4 Hulk Hogies, cut in half

Method
Preheat the oven to 180C.

Combine the meat, Worcestershire, sugar, liquid smoke and a good whack of salt and pepper in a food processor and blitz for a couple of minutes, or until completely mince and coming together.

Split the meat into 4 equal patties, shape into a hand-sized rib-esque rectangle and place on a lined baking sheet. You could even put little dents along the way to really sell that it is a rib patty, put I won’t hold it against you if you don’t*.

Transfer to the oven and bake for fifteen minutes or so, or until the patty is just cooked through. Remove and allow to cool for a couple of minutes.

To serve, split your buns – giggity – and place them in the microwave on high for twenty seconds. Dip the rib patties in the barbecue sauce. Place each patty on the on the bottom of the roll, top with pickles, onion and close the sandwich.

Devour.

*You know I will.

 

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Fancy feast

Guess Who's Coming to Dinner

Well hot damn, shout it from the roof of the Grand Ole Opry, the first in line to the Queen of Country throne – because Dolly, obvs – slash my dear friend Reba McEntire is finally free to drop by for a date.

We’ve been trying to tee something up for the last year or so, but to no avail. Thankfully I saw that KFC was celebrating its 50th anniversary in Australia recently, picked up the phone to chat to the current Colonel and thankfully she was free to swing by for a quick date.

What says I love you, I’ve missed you, I need you back on TV and releasing new music … without typecasting her in the KFC bucket?

Image source: KFC who I would gladly accept any and all sponsorship arrangements from, FYI.

 

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.

Vanilla Ice Cream

Dessert, Snack, Sweets

Seriously, Vanilla Ice would have to be one of the most sweetest people that I am blessed to call my friend!

I’ve been trying to get him to appear on this anthropological endeavour for years and he has always been reticent – I assume wanting to avoid using my fame to shine a light on him – however this call, he felt there was something in my voice that said I needed him.

While that was likely just my weakened state from a bout of Commonwealth Games fever and the related fluid loss from flooding my basement watching the likes of Mitch Larkin, Evan O’Hanlon … who am I kidding, literally every male bouncing in lycra or fresh from the pool.

Anyway, waaaaay off topic – but I’d always advise googling the men’s 100m track sprint or literally any athlete – Vanille heard the lethargy in my voice and got on the next plane to see if I was ok / there was anything he could do to help.

But of course he did, because we’re the best of friends. We first met in January of ‘87 when he got caught up in scuffle of my causing outside of City Lights in Dallas. Said scuffle led to him being stabbed five times, which led to me feeling hella guilty – always follow the Lannister motto and pay your debts – which in turn led to me nursing him back to health.

While that time together went on to inspire Misery – you shady bitch Stephy King – our friendship has never faltered. Though considering I ghost wrote Ice Ice Baby as an apology, how could it?

Van and I haven’t had the chance to see much of each other after his appearance on Dancing with the Stars in 2016. I had pushed him to do the show based on how much Mischa Barton loved her stint on the season before – as did Jodie Sweetin, obvi … but Mish LOVED it – so I was so glad to hear he adored his time on the show.

We then spent the rest of our time laughing, talking about ways to get me co-headlining the I Love the ‘90s tour like I should be … and smashing a big bowl of Vanilla Ice Cream each.

 

 

While it should come as no shock that I whip this up for him on the reg, it doesn’t take away from our delicious this number is. Velvety smooth and packing a (not milli) vanilli punch, it is near perfect.

Enjoy!

 

 

Vanilla Ice Cream
Serves: 1-6.

Ingredients
600ml double cream
375g condensed milk
3 tbsp vanilla extract

Method
Combine the double cream, condensed milk and vanilla extract in the bowl of a stand mixer, and whisk on low until soft peaks form.

Remove from the mixer, transfer to a container and freeze overnight.

The next day, remove it from the freezer and devour.

 

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Nice nice baby

Guess Who's Coming to Dinner

Yo, you know how this patch of cyberspace is about me saying to VIPs, let’s kick it? Well, my nice nice baby. Vanilla Ice ice baby is finally joining the ranks.

I called him over the weekend and was all like, stop. Let’s collaborate, no listen. Ice come back over for my brand new invention. It is something that will grab a hold of you tightly … so just fly over like a harpoon daily and nightly.

Will I ever stop?

Yo, hell no. So turn off the lights, drive to LAX and fly till the Hills are but a glow.

I promise, our date will be to the extreme, and I’ll let you rock a mic like a vandal and light up the stage with this wax chump candle, as you say.

Image source: Unknown.

 

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Shirlied Bassey Eggs

14th Annual Easter Meggstravaganza, Baking, Breakfast

With day one of the Meggstravaganza done and dusted – and me feeling hella dusty from one too many nogs – we’ve arrived at one of my favourite days of the ritual, where I need to bring forth a struggling musician. Now I know my selection of Shirley Bassey is controversial, since she is a ma’ fuckin’ icon who sang three of the best Bond themes, she is 81 and that is exhausting.

And when I’m exhausted, I struggle. So it works.

Plus, having actual struggling musicians show up hasn’t done much for the ritual, so maybe I need to be more creative with the classifications. You know?

While we didn’t connect until the ‘70s – I was checking in on my friend Nat’s kid sister on the set of Diamond Are Forever – we became the fastest of friends and I became her ferocious managent. So ferocious I went on to inspire the character of Ari Gold.

I know I’m digressing, but fun fact, I invented the slur Wein-fuck about the horrid Harvey.

In retrospect Horrid Harvey would also have worked.

Anyway, after catching up with Shirls and making sure she was happy and making good choices, we pulled the ceremonial cloaks out of the closet – I can’t believe I hadn’t mentioned them until yesterday – and got to work whipping up an eggceptional Shirlied Bassey Eggs.

 

 

Creamy, gooey and side note, title of my sex tape – these babies are so simple yet so good. A little rich, a little bit fresh – well not real – and altogether delicious, get this in your breakfast rotation. Without it, I feel you’ll never experience real joy.

Enjoy!

 

 

Shirlied Bassey Eggs
Serves: 2.

Ingredients
unsalted butter, for greasin’
2-4 (thin) slices smoked leg ham
4 eggs
¼ cup double cream
salt and pepper, to taste
100g Swiss cheese, grated
chives, sliced, to garnish

Method
Preheat oven to 180°C.

Grease two ramekins with butter before pressing the ham into the base of each and up the side. Crack 2 eggs into each, place on a baking sheet and transfer to the oven to bake for 7-8 minutes, or until the white are just starting to colour.

Remove from the oven, drizzle the cream amongst the two, season with a good whack of salt and pepper, and top with the Swiss cheese. Return to the oven for 10 minutes or so, or until the whites are set and the yolks still gooey.

Serve with toast and devour immediately.

 

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