Well, well, well, just went you thought I was down and out – was I ever in, though? – Ru pulls me back into the world of fame, food, fortune and glamour. And into the orbit of one of my first loves, Rhys.
While I am mixing things up in the pursuit of trying to avoid angering the internet and posting our ru-caps on a one week delay, I had to mark the exciting occasion of Ru and Michelle judging our collective maps of Tassie with a little date with Rhys.
Oh Rhys. Dear, sweet Rhys.
We met in Sydney in 2009, he had just relocated and ready to take on the comedy world while I was being chased out of town by a modern version of a mob with pitchforks. You see, I had just tried to make my drag debut in THE frill-necked lizard costume from Priscilla and was clocked at The Beresford. Because if nothing else, us gays can sleuth.
In any event, I saw Rhys when running down Oxford Street and was immediately taken. Like that, I slid into an alley, did a cheeky quick change and went and swept him off my feet.
It was a beautiful, torrid spring fling which ended horribly three months later as I was finally arrested for my frilled-neck crimes as he looked on in absolute horror. While the relationship ended, we maintained a lovely friendship as he wrote to me in priz, updating me on his blossoming relationship with Kyran.
As is oft the case, there was a brief period of turmoil when I arrived on the Down Under set and realised that Ru and Michelle opted for a younger, prettier model to join them on the judges panel but I was glad to be able to repair the friendship after returning to Oz and share in the premiere with him.
But you know, we’ve got a new spoiler policy in place, you won’t be hearing anything about that until next week. In the meantime, may I suggest getting a big, fat Rhys Nicholsonoran Hot Dog in your mouth.
There was no more fitting way to return to this little venture than by splitting a soft, pillowy bun with a big fat sausage, slathering it in a creamy, zesty sauce and adding a little bit of spice. And avocado.
Nothing says sexy quite like an avocado, no?
Enjoy!
Rhys Nicholsonoran Hot Dog
Serves: 4.
Inspired by Jeff Mauro’s recipe.
Ingredients
8 sausages, basic Aussie preferred
16 rashers streaky bacon
8 hot dog rolls, subs or Hulk Hoagies would work in a pinch too because let’s be honest, I couldn’t find bolillos
¼ cup Shayonnaise Swain, or any old mayo you have laying around. But you know, in date
small handful of coriander, finely chopped, plus extra to garnish
1 tbsp sriracha, plus extra to top
1 lime, zested and juiced
salt and pepper, to taste
2 tomatoes, cored and diced
½ red onion, finely diced
400g can refried beans, warmed
2 avocados, diced
pickled jalapenos, to serve
Method
Preheat the oven to 180C.
Tightly wrap each sausage with two rashers of bacon and place, seam side/s down, on a lined baking sheet. Transfer to the oven and bake for 20 minutes, or until golden, crisp and cooked through.
While you’re getting your sausage fest nice and hot, combine the mayo, coriander, hot sauce and zest and juice of one of the limes with a good whack of salt and pepper.
In another bowl, combine the tomato, onion and zest and juice of the remaining lime with a pinch of salt, stir well and allow the citrus to take some of the sharpness form the onion.
To assemble, split the buns, schmear with some refried beans, top with the meaty sausage, drizzle with spicy, herbaceous mayo, some quick-pickled tomato and onion, avo and coriander and some hot sauce. Assuming you’re not one of the people that genetically tastes soap in place of coriander.
After making that decision, then devour, greedily and happily, grateful that I am back, back, back, back, back again, with another season of Drag Race.
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