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RuPaul’s Drag Race All Stars 1

Swiss Chard Gnocchaels

Main, Pasta, RuPaul's Drag Race, RuPaul's Drag Race All Stars

Guys … it is almost the moment we’ve been waiting for. Shangie’s box is prepped, Milk has come in from the dairy, Aja is ready to continue her Queen-Dom from the reunion, Ru has ru-hearsed his list of airports and countries and Michelle is approaching peak sass. As such, my pussy is well and truly on fire thinking about the premiere of All Stars 3 in a matter of days.

After trying to make up for All Stars 1 to Mimi Imfurst, Latrice and Manila – who were arguably the most screwed by the pairs twist – I knew that no countdown would be complete without the OG Hall of Famer Chad Michaels. Plus, she’ll be dead soon and like Ru, I just wanted to make her happy.

I first met Chad in 2010 when she was competing in the Californian Entertainer of the Year pageant and despite coaching Shangie to victory, I was taken by her talent and vowed to get her a crown. While Sharon Needles got in the way of that promise, I called Ru in a fit of rage and forced him to create All Stars, knowing full well that Chad could never be a two time loser.

Chad was so thrilled to receive my telegram – for some reason, *coughs* age *coughs*, that is the only way we communicate – and jumped on the next flight to celebrate the upcoming All Stars, run some odds and fill up on a huge meal before getting locked into the Hall of Fame with Alaska for the duration of the season.

She agreed that Milk is a delight, though was firmly supporting her daughter Morgan McMichaels despite feeling it was Trixie or Shangela’s crown for the taking. Though the latter, I feel, just be to save face since she beat her in that pageant years before. Obviously she didn’t like that inference, though I was luckily able to stop her flying into a Cher-esque slap and rage by serving a big bowl of my Swiss Chard Gnocchaels.

 

 

Gnocchi and I have a long and complicated history – particularly when you throw the basement flooder Locky into the mix – but this baby all but wipes away all the pain. Light, cheesy and delightfully fresh, these prove, without a doubt, that sometimes it is easy being green.

Enjoy!

 

 

Swiss Chard Gnocchaels
Serves: 4.

Ingredients
600g swiss chard, washed
250g fresh full-fat ricotta
100g grated parmesan, plus extra to ‘garnish’ slash drown
2 eggs
¼ tsp grated nutmeg
½-2 cups plain flour, plus extra to dust
salt and pepper, to taste
extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 tbsp chilli flakes
½ cup cinzano
800g can diced tomatoes

Method
Place the spinach in a medium skillet over medium heat with a lug of water. Cover and cook for a couple of minutes. Remove from heat, drain and allow to cool slightly before transferring to a food processor. Blitz the spinach and add the ricotta, parmesan, eggs, nutmeg, ½ cup of flour and a good whack of salt and pepper. Blitz again until just coming together. If the dough is still wet, add the remaining flour bit by bit until it just comes together.

Transfer to a lightly floured work surface, split into four and roll each into a long sausage shape. Cut each sausage into gnocchi-sized little pillows, and roll with a fork to form an indent. Place on a lined baking sheet, cover with cling and chuck in the fridge to chill for an hour or so.

While the gnocchi is chilling, heat a lug of oil in a large skillet and sweat the onion and garlic for five minutes or so. Ad the chilli and cinzano and cook for a further couple of minutes before adding the tomatoes and seasoning well. Reduce heat to low and simmer for about ten minutes, or until it starts to reduce. Remove from the heat and bring back to temp when the gnocchi is cooking.

Bring a large pot of salted water to the boil. When rapid, reduce the heat to low and cook the gnocchi in batches for five minutes, or until they float to the surface. Remove from the pot, drain and continue the process until they’re done.

When ready, drain the pot and return the gnocchi to the pan. Add the sauce, stir through and serve immediately. Drown in extra parmesan and devour, trying not to gag … since you’ll be gagging on talent in a matter of days.

 

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.

January 21, 2018January 22, 2018 Benjamin Woodley Judd Tagged 2 Broke Girls, Actor, American, Bamboo Shark, Chad Michaels, Cheese, Cher, Chilli Flakes, Cinzano, Dairy, Diced Tomatoes, Drag, Drag Queen, Drag Race, E! True Hollywood Story: Cher, Eggs, Flour, Garlic, Gnocchi, Jane the Virgin, Kath & Kim, Logo, MADtv, Main, Nutmeg, Olive Oil, Onion, Parmesan, Pasta, Pepper, Reality, Reality TV, Ricotta, RuPaul's All Stars Drag Race, RuPaul's Drag Race, RuPaul's Drag Race All Stars, RuPaul's Drag Race All Stars 1, RuPaul's Drag U, RuPaul’s Drag Race 4, Salt, Swiss Chard, Swiss Chard Gnocchaels, Top Gear, TV, Vegetarian, VH1, Women's Murder Club 6 Comments

Manila Lazone Chicken

Main, Pasta, Poultry, RuPaul's Drag Race, RuPaul's Drag Race All Stars

The triumphant return of RuPaul’s Drag Race – not to be confused with RuPaul’s Best Friend Race – is but two weeks away. And before we hear someone tell Morgan or Shangie to come on through, on account of coming from season 2, I’ve still got a couple of countdown dates to share with you. And after hanging with Mimi and Latrice, I knew the only way to continue is with a date with the other half of Latrila, my girl Manila Luzon.

I’ve known Manila for years, meeting when she just young Karl in Minnesota – I was living in the neighbouring town of Mount Rose. We were both outsiders in our towns and somehow found each other at the Mall of America, and became the dearest of friends.

We started hanging out all the time and when we came of age, I encouraged her to go into drag. You’re welcome, obviously. Fun fact: I am also the one that told her it was a good idea to form a clique in season 3. My apologies, obviously.

Manila was so thrilled to death drop by and help me countdown to All Stars 3 and make up for not getting anything to eat after her losses.

“Heather, I’m so glad you shoes me to help you countdown. I am so sad you hadn’t bothered to cover my season, despite us being such close friends.”

Obviously she said that in a perfect Imelda Marcos accent.

And glad she was when she saw that I was cooking up her favourite meal, my Manila Lazone Chicken.

 

 

Like the lyrics of my girl Miley’s best song, this dish is the best of both worlds – chilling out, taking it slow with a rich, creamy pasta and rocking out the show with so hot and spicy chicken.

Dis good. Dis, real good. So enjoy!

 

 

Manila Lazone Chicken
Serves: 2-4.

Ingredients
1 tbsp smoked paprika
3 garlic cloves, minced
½ tsp onion powder
1 tsp cayenne pepper
couple of sprigs of oregano leaves, roughly chopped
small handful of basil leaves, roughly chopped
½ lemon, zested and juiced
500g chicken breasts
salt and pepper
olive oil
500g linguine
¼ cup unsalted butter
500ml cream
⅓ cup grated parmesan
small handful of parsley leaves, roughly chopped

Method
Combine the paprika, a clove of garlic, onion powder, cayenne, oregano, basil and juice and zest of the lemon in a large bowl with a good whack of salt and pepper and a lug of olive oil. Mix thoroughly to combine before tossing through the chicken to coat. Cover and leave to marinate in the fridge for an hour or so.

When you’re ready to go, bring a large pot of salted water to the boil over high heat. Cook the pasta per packet instructions.

Heat half the butter in a large skillet over medium heat until foamy and glorious. Add the chicken and cook for five minutes on each side, flipping only once and pouring over the marinade as you go. Remove from the pan and keep warm.

In the same pan, add the remaining butter and sweat the remaining garlic over a low heat for a minute or so. Whisk in the cream and cook for about five minutes, or until slightly reduced. Season well, stir through the parsley and parmesan, and toss through the cooked pasta.

To serve, place a hearty layer of the creamy pasta in a bowl and top with the chicken, sliced in half at an angle. Devour.

 

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.

January 14, 2018January 13, 2018 Benjamin Woodley Judd Tagged Actor, American, Basil, Best XXXcessory, Best Xxxcessory: The Remixxxes, Bring It!, Bring It! Remixes Pt. 1, Bring It! Remixes Pt. 2, Butter, Cayenne Pepper, Cheese, Chicken, Chicken Breast, Citrus, Cream, Dairy, Drag, Drag Queen, Drag Race, Eternal Queen, Fruit, Garlic, Helen Keller, Herbs, Hot Couture, Hot Couture (Remixes), Ice Cream, Lemon, Linguine, Logo, Made, Main, Manila Lazone Chicken, Manila Luzon, Olive Oil, Onion Powder, Oregano, Ovahness, Parmesan, Parmesan Cheese, Parsley, Pasta, Pepper, Poultry, Reality, Reality TV, RuPaul's All Stars Drag Race, RuPaul's Drag Race, RuPaul's Drag Race 3, RuPaul's Drag Race All Stars, RuPaul's Drag Race All Stars 1, RuPaul's Drag U, Salt, Singer, Smoked Paprika, Spices, That's a Man Maury, The Chop, The Chop Remixes, TV, Unsalted Butter, VH1 4 Comments

Le(trice) Royale Bacon

Burgers, Main, Party Food, RuPaul's Drag Race, RuPaul's Drag Race All Stars, Snack, Street Food

While my dear frenemy Mimi Imfurst wasn’t the most beloved All Stars, I stand by selecting her to kick off our countdown to All Stars 3. If for no other reason than it would make you even more delighted, when I pulled out the delightful global treasure and Queen of the people Latrice ma’fuckin’ Royale.

Without a doubt, Latrice is one of the greatest queens to ever appear on Drag Race and it was heartbreaking – for both of them – that the first All Stars saw her pairing up with Manilla, ultimately tanking both of their chances.

As you could probably guess, I first met Latrice in prison and we became the best of friends. Fun fact: our relationship inspired them to create the characters of Taystee and Poussey on OITNB. Less fun fact: I faked my death to escape by being crushed by a guard, which also inspired Poussey’s tragic, cruel demise.

Given we’ve been close for many, many years, Latrice was thrilled to drop by and spill tea about the cast of All Stars 3, lament about the horrific pairs twist and laugh adorably loud. While she agreed that Milk is a biscuit you want to sop right up, she is convinced that this season will belong to Aja in the same way All Stars 2 belonged to Alyssa Edwards.

But damn, let’s hope this is Milk’s workroom outfit and my basement can be perennially flooded.

I won’t beat around the bush – because, well, I’m off to beat around my bush – anymore and tell you to get to the kitchen and whip up a batch of my Le(trice) Royale Bacon.

 

 

While I’ve already done a shameless copycat of the Quarter Pounder, my Pulp Fiction loving heart knew that I couldn’t go with just the Latrice Royale … so thankfully the French have a suit of Royale variants. And obviously, the one that adds bacon is the best. Particularly if you don’t remove the second layer of cheese.

I mean, how do you go wrong with bacon? The answer is, you can’t. Enjoy!

 

 

Le(trice) Royale Bacon
Serves: 4.

Ingredients
500g beef mince
salt and pepper
8 rashers streaky bacon
4 Kirsten Bunst, halved
ketchup
mustard
½ an onion, diced and placed in iced water for five minutes, and drained
2 dill pickles, sliced
8 slices high melt cheese

Method
Squeeze as much liquid out of the mince as possible before placing it in a bowl with a good whack of salt and pepper. Scrunch to combine with your hands, and divide into four equal patties. Place on a plate lined in cling, cover and place in the fridge for about half an hour.

While the patties are on ice, prep everything else in the burgers.

Once you’re good to go, place a large griddle over medium heat and toast the open halves of the buns for a minute, or until golden. After the buns are done, add the bacon and cook for a couple of minutes each side before transferring to some kitchen towel. The griddle should be scorching by this point, so lightly brush some oil over the pan and add the patties, flattening down with a spatula. Cook for a few minutes, flip, and cook for a further couple of minutes.

To assemble, spread ketchup and mustard – to taste – on the top half of the bun, add onions and sliced pickled. On the bottom, place a slice of cheese, the patty, bacon and the second slice of cheese. Bring the buns together and devour, using the last bite to sop up any goodness that drops out.

 

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.

January 7, 2018January 7, 2018 Benjamin Woodley Judd Tagged Actor, American, Bacon, Beef, Buns, Burger, Burgers, Cheese, Dairy, Drag, Drag Queen, Drag Race, Fashion Rocks, Ketchup, Kirsten Bunst, Latrice Royale, Logo, Main, Mister Act, Mustard, My Baby's Daddies, Onion, Party Food, Pepper, Pickles, Quarter Pounder, Reality, Reality TV, RuPaul's All Stars Drag Race, RuPaul's Drag Race, RuPaul's Drag Race All Stars, RuPaul's Drag Race All Stars 1, RuPaul's Drag U, RuPaul’s Drag Race 4, Salt, Singer, Snack, South Beach On Heels, Street Food, TV, VH1, Weight 2 Comments

Mimi Bratwursts

Main, RuPaul's Drag Race, RuPaul's Drag Race All Stars, Snack, Street Food

Like the great, lovely fifth-then-fourth alternate Alyssa Edwards, we’re back, back, back, back, back (rolls) again, for another year (almost) … and more importantly, to countdown to Rupaul’s Drag Race All Stars 3. Because halleloo, Ru and Michelle couldn’t do it without me and I’m slowly becoming the backstage equivalent of Shangie.

As we’re rolling in for a third season of All Stars, I felt it was best for our countdown to honour the screwed Queens of the OG All Stars. I mean, not only were they stuck in pairs – aka the worst twist in history unless you’re a Shannel fan – but they never got to experience my special form of culinary comfort after sashaying away. Tragedy.

Given that she and her name insist upon themselves, I picked up the phone and asked my dear frenemy Mimi Imfurst a call to see if she was free to stop power-lifting people and come celebrate the new season. Obviously, she said yes and jumped on the next plane. I’m not saying she’d come to the opening of a letter, but I’m not not saying it either.

I first met Mimi in 2010 when she walked into my gym in Philly and by that, she walked down the street I was obnoxiously using to train people in the ways of ‘functional fitness’ which is code for, I couldn’t be bothered renting a gym despite running a scam as a personal trainer.

In any event, I bamboozled her into joining my class slash cult which coincidentally is where she learnt to use people as weights. After being told that drag is not a contact sport – which I lied and told her it was – we had an epic falling out. We then made up a few months before All Stars and as revenge for her getting mad at me, I poisoned the entire cast against her.

After watching the season back I felt pretty bad so worked overtime to win her back, eventually wearing her down with my Mimi Bratwursts.

 

 

I’ve long argued the healing powers of a thick, succulent, meaty sausage and this little number more than proves my point. The sweet onions and delicate sausage are firmly jammed in a soft warm bun and everything truly is right with the world.

Enjoy!

 

 

Mimi Bratwursts
Serves: 2-6, no judgement.

Ingredients
1 tbsp butter
3 onions, sliced
1 tbsp muscovado sugar
375ml pale ale
salt and pepper, to taste
6 bratwursts
6 hoagie rolls, split and toasted
hot mustard, for serving

Method
Melt the butter in a saucepan over medium heat and cook until foamy before adding the onions. Reduce heat to low and sweat for ten minutes, stirring occasionally to avoid them catching. Crank back up to medium, add the muscovado and cook for a couple of minutes or until they start to get sticky. Add in the beer, bring to a simmer and cook, stirring occasionally again, for about ten-fifteen minutes, or until the onions are perfectly caramelised and sticky. Season to taste and remove from the heat while you work your meat.

Heat a medium frying pan over high heat until the pan is scorching. Reduce heat to low, add the bratwursts and cook for a couple of minutes each side – I’m pretending they’re square so there are four sides – or until cooked through.

To serve, split and toast your buns, smear them with the hot mustard, spoon in some caramelised onions, top with the sausage and take it in your mouth. To devour, sickos.

 

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.

December 31, 2017January 3, 2018 Benjamin Woodley Judd Tagged Beer, Bratwurst, Butter, Drag, Drag Queen, Drag Race, Hoagie Rolls, Hot Mustard, Logo, Main, Mimi Bratwursts, Mimi Imfurst, Muscovado Sugar, Mustard, Onion, Pale Ale, Pepper, Reality, Reality TV, RuPaul's Drag Race, RuPaul's Drag Race 3, RuPaul's Drag Race All Stars, RuPaul's Drag Race All Stars 1, Salt, Sausage, Snack, Street Food, Sugar, Sweet, TV, VH1 4 Comments
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