Kobe Beefant Sliders

Burgers, Main, Oscar Gold, Oscar Gold XCII: Gold Basketball, Snack, Tapas

As you could probably guess based on the name of this year’s Oscar Gold celebration, Gold Basketball, I had planned to honour my dear friend, the Academy Award winning basketball legend Kobe Bryant before he tragically passed away in the accident.

While I did jump in the time machine to go back and see him one last time, I opted to go to the day after his Oscar win and as such, didn’t get his help to run the odds. As such, I did them solo as I backed out the Delorean.

For Best Live Action Short, I think The Neighbors’ Window has it in the bag, despite overwhelming support for Brotherhood. Animated Feature will go to Klaus, despite Toy Story 4 being so beautiful. And as for his mother category, I predict Hair Love and that the vote tally won’t even be close. Not that you will ever know that.

It was hard to see him so soon after the accident, but it was wonderful to be taken back to him in that moment of pure, triumphant joy and be able to hug him one last time. A share an enormous platter of Kobe Beefant Sliders.

 

 

These little babies are so simple, yet so perfect. Prime beef patties, sticky caramelised onions and a herbalicious aioli fit for the king of basketball.

Enjoy!

 

 

Kobe Beefant Sliders
Serves: 4.

Ingredients
olive oil
2 onions, diced
500g kobe beef, minced
salt and pepper, to taste
1 cup Coolaoili
¼ cup fresh tarragon, finely chopped
10 Briocher Bunsbergs in slider form, sliced
American cheese slices, cut to size (optional)

Method
Heat a lug of olive oil in a large saucepan and sweat the onions over low heat for ten minutes, or until soft and sweet.

Meanwhile combine the mince in a large bowl, season well and scrunch to combine. Form into 10 evenly sized patties.

Heat another lug of oil in a large skillet and fry the patties for a couple of minutes each side, or until cooked through.

While the patties are cooking, mix the tarragon through the aioli until well combined.

To assemble, split the buns, smear with aioli, add the patty, cheese – if you’re using it, which you should – followed by the onion and some more aioli.

Close, devour and honour your dear friend.

 

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.

Chicken Angelinguine Keeleek

Main, Pasta, Poultry, Survivor, Survivor: David vs. Goliath, TV Recap

Previously on Survivor the final six battled it out for a combination immunity and reward challenge after Angelina almost died in pursuit of being the sole female to snatch one this season. Thankfully she lived long enough to share in Nick’s reward and a drunk Mike quickly figured out where said idol was, allowing her to snatch it. After that the tribe voted out Davie and a still-tipsy Mike’s request, before Nick snatched another immunity win and Angelina concocted a plan to embarrass Alison on the way out the door using the idol. We didn’t get to hear anyone’s take on her tribal council spectacle as we went straight to the final immunity challenge, where Nick secured the hat trick before dragging Angelina to the end and Hollywood player Mike winning the fire challenge and sending Kara to become the final member of the jury.

The next day the final three sat by the shore to watch the sun rise and celebrating making it to the end over breakfast. Angelina was still struggling to comprehend the fact she made it to the end, though was proud of herself for making it to the end and the way she has handled herself. Nick was proud of being an underdog that came from nothing which was mirrored in the game, almost being the first boot before slowly building relationships and making it to the end. Mike too was overwhelmed by making it to the end, proud of the game he played and leaving it all out on the island at his age. When he is used to the Hollywood life.

At tribal council Probst spoke about the fluidity of the gameplay this season and echoes Mike’s sentiments about storytelling and I am putting on my tinfoil hat, deciding it is sign Mike wins. With that the jury commenced their roundtable discussion with the outwit portion of the game as Elizabeth congratulated them on making the end before telling them to cut the crap and be honest for everyone. Christian asked them to articulate how they outwitted with Nick talking about his penchant for naming his two person alliances, though John sassed him for peaking when he voted him out and asked for more recent information which Mike called bullshit on when he explained he was sad that Carl and Davie were blindsided. John then asked for Mike to outline his game, which Angelina decided was her time to speak, talking about being public enemy number one before working her way through the game. And did you know she gave up immunity for rice? Well that reminder pissed off Davie.

After being shushed by Davie and told to move on, she handed the floor to Mike who explained he made so many relationships and that was his strength. Gabby questioned their lack of relationship, though congratulated him for getting rid of her as he couldn’t trust her. Alison asked him to apologise for being a dick when she was voted out – which he did – before he explained how he went back to his anxious, nerdy roots in the game and ultimately, he used it to his advantage to downplay his threat level. Nick jumped in and said he tried to do that, however ultimately had to play the game to survive. Gabby focused on the different treatment of women, Kara agreed and congratulated Mike for making it to the end.

Dan kicked off the outplay portion of the game, asking Mike how he contributed around camp. Mike completely shut him down, explaining her played to his strengths and also always gave it his all. Davie asked them to articulate how Nick and Angelina were a Goliath and David respectively, with Angelina focussing on her disastrous idol find. Alison then asked if the fake idol was to embarrass her, which she denied before Nick shut her down and told Alison it was definitely to embarrass her and show off to the jury. Nick then spoke about his Goliath ways when it came to challenges and puzzles,

Rounding things out Angelina spoke about her way outlasting the competition, hitting rock bottom on the island before rising to the challenge and being the most triumphant, battle-tested member of the final three. Nick spoke about being an underdog the entire game and talking about how his life experience – his mother died of a drug overdose leading to him working with addicts to avoid prison – galvanised him to make it to use every advantage he could find to take people out and survive one more day. Mike rounded things out talking about how he wasn’t scared being out on the island or being voted out, focusing on the journey rather than the win. Which was far more powerful than I made it sound, as Alison welled up.

With that the jury voted, John proud of Nick, Gabby started to cry, Christian shocked me and voted for Mike. None of them, however, voted for poor Angelina who landed in third place. While I loved her for the drama and for calling out the sexism that exists within Survivor – Dawn should have won Caramoan and don’t at me – her game was definitely flawed. I mean, she managed to go from being on the bottom, to finding a strong alliance and controlling the merge. But then decided to embarrass someone that knew they were getting booted on their way out the door, and that has more to do with her loss. Which I told her as we smashed a Chicken Angelinguine Keeleek together, huddled for warmth under my jacket.

 

 

Landing in third place can be a pretty depressing thing. You can argue that you were robbed if you were taken out in the final days, but third place means you were the worst option at final tribal. This I opted not to tell her, and focused on the comforting carby, creamy goodness of this pasta. And given how her mood quickly changed, I think that was a good choice.

Enjoy!

 

 

Chicken Angelinguine Keeleek
Serves: 4-6.

Ingredients
500g linguine
1 tbsp butter
1 tbsp olive oil
1 leek, sliced
3 garlic cloves, minced
500g chicken breast, sliced
2 tsp chilli flakes
300ml cream
1 lemon, juiced and zested
small handful tarragon, roughly chopped
salt and pepper, to taste
parmesan, to serve

Method
Get a pot of salted water on high heat and once boiling, cook as per the packet instructions.

Melt the butter and olive oil in a large skillet over medium heat and once foamy, add the leek and garlic and sweat for five minutes, or until soft and sweet. Add the chicken and cook stirring for a further five minutes, or until browned. Add the chilli, cream, lemon juice and zest and tarragon, and cook for a further couple of minutes.

At this point the pasta should be done, so drain and add to the saucy pan, season and serve. Cover in parmesan and devour, thankful to be alive despite scaling the largest cliff in the southern hemisphere without any support.

 

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.

Céline Dijon Chicken

Main, Poultry

Oy Céline, the way you break my heart (serious Toni, unbreak it for me)!

It was the first time I’ve seen Céls since René’s funeral and the way she is powering through is just so inspirational. We had had a decade long estrangement in the lead up to his passing after I sold a story about them to the tabloids in 2001 but thankfully her kind heart knew that he deserved closure before his death and she reached out to help us clear the air and reconnect.

I first met Céline in the early 80s while competing against each other – and Bryan Adams, but that is another story for another time – in the 1982 Yamaha World Popular Song Festival. Against type, I never held her superior performance against her … because I knew that it was smarter to buckle in and ride her coattails to fame.

Thankfully Céllo recognised the  talent I possessed and we went on to enjoy a successful period of co-writing songs, culminating in her 1988 Eurovision Song Contest winning song Ne partez pas sans moi – if only my fellow Brisbane girl Dami had taken me up when I offered to write her song!

After winning such a prestigious competition, I went off to Hollywood to diversify my portfolio (to open up some options to snag my EGOT) while Céllo returned home to Canada to commence work on her first English language album. Obviously her album was a success, so when Jim asked if I knew of anyone that could sing vocals on my song for his film Titanic – oh yeah, I’m friends with Jim Cameron – I knew she was perfect!

Sadly she didn’t listen to my fashion advice on Oscar night … and James Horner had my name struck from the song’s credit!

Despite the fact that she is such a trooper, we stayed up most of the night – while the wind was so cold – talking while I helped her work through her grief, process all the turmoil that started her year and plan the next steps of her career.

Given how much we achieved together, you just know we had to have eaten something substantial, comforting and invigorating – yep, I made my famous Céline Dijon Chicken!

 

céline-dijon-chicken-1

 

As a good ole Quebec girl, Céline loves herself some delightfully French dijon (culminating in us snorting it together like a party drug in Tokyo in 82)! After the mustard started to wear away my septum, I knew I had to come up with a healthier way for us to indulge our addiction so I added in some chicken, brandy and mushrooms, and that mustard really started to sing.

Beautifully! Like Céline – enjoy!

 

céline-dijon-chicken-2

 

Céline Dijon Chicken
Serves: 4.

Ingredients
olive oil
4 chicken breasts, with skin
1 garlic clove, crushed
1 onion, sliced
200g mushrooms, sliced
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
splash of brandy

Method
In a pan, heat a lug of olive oil in a large pan over high – when as hot as CD’s career, reduce heat to medium-low. Season the chicken breasts and fry, skin-side down, for about 5 or until golden and crisp. Turn over and seal the meat for a minute or two. Remove from the pan and leave to rest.

Sweat the garlic and onion to the pan and cook until soft. Add the mushrooms and fry until they are soft and silky. Stir in the mustard, tarragon, white wine and a splash of brandy, then reduce for 2 minutes.

Reduce heat to low, add the chicken, skin-side up, cover and simmer/steam for 10 minutes. Remove the lid and cook, uncovered, for a further 5 minutes, stirring occasionally, until the sauce is your desired consistency.

Slice the chicken and serve on a bed of fresh, creamy mash, lashings of the sauce and garnish with some fresh tarragon leaves.

Enjoy the new day that has come … in your mouth.

 

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, Tumblr and Google+.