Kilpatrick Warbeantons

12 days of Festivus for the rest of us, Side

While I have to try and spread out the core four in our 12 days of Festivus celebrations – you know, after catching up with Jase, Heidi, Barney, Liz, Wayne and Michael – and today doesn’t feature one of them, Patrick Warburton sure does tick the box for an awesome dinner companion.

I first met Pat whilst a part of Jamie Lee Curtis’ entourage. He was guesting on her allegedly hit sitcom Anything But Love in the early ‘90s. The title, of course, acted as a massive irony as we fell deeply in love. While it didn’t work out, we remained the closest of friends and I vowed to make his barry-tones famous.

When the role of Puddy came up, I knew he was the only person for the part. They were casting The Tick, I gave him a call. Walt needed someone to carry The Emperor’s New Groove with Eartha Kitt, I (made sure he) was there, like the Baywatch team would have you believe.

Given the fact he’s been super busy with A Series of Unfortunate Events, Pat and I haven’t been able to see of much as each other as we’d like. It was such a treat to be able to take the time, at festivus, to reconnect and reminisce over the supporting embrace of my star supporting player, Kilpatrick Warbeantons.

 

 

Oysters, natures snot, make me feel sick but I must admit, the concept of kilpatrick makes them sounds marginally more appealing. But I mean, how exactly can you go wrong by adding bacon and/or cheese to any occasion. The answer is, you can’t.

Enjoy!

 

 

Kilpatrick Warbeantons
Serves: 6.

Ingredients
4 rashers streaky bacon, finely diced
500g beans, top and tailed
2 tbsp passata
1 tbsp Worcestershire sauce
1 tsp Tabasco
salt and pepper, to taste
3 tbsp parmesan, finely grated

Method
Heat a frying pan over medium heat and cook the bacon until crispy. Remove the bacon from the pan and drain the oil on some kitchen towel.

Add the beans to the greasy pan and cook, stirring, until vibrant in colour but still crunchy.

Remove from the heat, toss through the passata, Worcestershire and Tabasco with a good whack of salt and pepper. Transfer to a bowl, top with bacon and parmesan, and devour, giddily.

 

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Beetrutina Wesley Tzatziki

Condiment, Dip, Party Food, Side, Snack, Vegetarian

There is no easy way to bring this up so I’m just going to spew it out – I saw my girl Rutina Wesley at Nelsan Ellis’ funeral and we were so overwhelmed by our shared grief, that we vowed to catch-up and to help each other work through our pain.

You see Nels, Ruts and I attended Juilliard around the same time – I was in Group 35 – and became a close trio of friends, so the last few weeks have been really hard as we’ve been coming to terms with the loss of such a kind soul like Nels.

I arrived at the airport super early and paced around the arrivals gate anxiously, as I waited for Rutina to arrive. As soon as I laid eyes on her, I started to cry tears of relief and ran into her arms and didn’t let go for what felt like an eternity.

We headed back to my place – in an extremely coordinated Schapelle Corby fashion, obvi – and spent the last few days sitting around, holding hands and talking through our feelings and all the good things Nels would be wanting for us.

While we became dear friends at Juilliard, it was working together on True Blood that truly cemented our friendship. Al had come onto me for help assemble the cast and while I questioned the inclusion of my friend Anna as Sooookaaaahh, like Al, I knew that only Rutina could play the role of Tara – and Nels, Lafayette.

I was also extremely vocal about (other, better) Al’s need to be constantly naked, however that only paid-off in the season six finale.

Anyway – Rutina has been super busy since True Blood, with a short stint on Arrow and the lead role in Oprah’s Queen Sugar, so I know that Nels will be watching over her and cheering on her success. As I’m sure he was watching over me as I whipped up my Beetrutina Wesley Tzatziki.

 

 

The earthy roast beetroot and kick of garlic, live together in perfect harmony with the tang of the yoghurt and fresh herbs, to create a more-ish variation on tzatziki you can’t go past.

Enjoy!

 

 

Beetrutina Wesley Tzatziki
Serves: 4-8.

Ingredients
1 large beetroot, roasted and peeled
½ Lebanese cucumber
2 cloves of garlic, crushed
½ cup thick Greek yoghurt
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
juice of a lemon
2 tbsp olive oil
Turkish bread, to serve

Method
Grate the beetroot and cucumber into a sieve and press to drain off the liquid.

Transfer to a bowl, add the garlic, yoghurt, herbs, lemon juice and olive oil and stir well to combine.

Transfer to a dish and devour with a tonne of Turkish bread.

 

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Kanyebullar

Baking, Bread, Cake, Dessert, Sweets

In the wise words of my dear friend Kanye and I, that that that that don’t kill me, can only make me stronger. Oh, haven’t I mentioned I co-wrote Stronger? Well I did but then Kans changed it to be more his style and stole it for himself – I leant my version to Lena Dunham (who I must catch-up with soon) for Marnie’s triumphant performance after crashing Charlie’s party.

Anyway, documenting 200 celebrity catch-ups has been hard work – what with the jetting around, traveling through time and the emotional drain of making so many amends – but it has been so rewarding and has only made me stronger.

If that is possible.

I am so thankful that you’ve joined me in this journey. I mean, I’m not at all surprised by my success given the fact that my friends are A-list and I am arguably more talented than Boomer Phelps’ is cute / successful at the 2032 Olympic Games but I am thankful that you’ve taken the time to support me.

Better start talking about Kanye, lest I want to start a new feud.

To mark my momentous 200th catch-up, I gave Kan a call knowing that no one – living or dead – would be as self-important enough to help me celebrate such an honour! I mean, after banging Skarsy for my 50th and gossiping with the best Knowles (sorry Kanye) for my 100th, I really needed to up the ante, spectacle-y speaking.

I first met Kanye in the 80s while running a professor scam at Nanjing University. Kans’ mum was teaching at the uni and offered her son to act as my language tutor. While I generally don’t respond well to authority figures, I quickly bonded with Kanye over our love of music.

Despite being run out of Nanjing after the uni learnt that I wasn’t a teacher and nor could I speak Chinese, we stayed in contact and have been making beautiful music ever since.

While Kanye was still a bit sore about it taking so long to catch-up, I was able to quickly win him back with the reminder that I introduced him to his dear wife Kimmy.

Oh and he is an absolute fiend for a big ole Kanyebullar.

 

kanyebullar-1

 

Now I know that technically these beauties aren’t pronounced like Kanye, the spelling and grandeur of the man and the rolls mean that you have to overlook that fact. Ok?

And yes, that is a threat.

It is a fact universally acknowledged/assumed that Kanye is a man that loves a big ole bun (see Kim breaking the internet and the fact I am referred to as Benny from the Block) and these treats prove it. Spicy, soft and oh-so-sweet, they melt in your mouth and leave you wanting more.

More, more … which is what we’ll give you – thanks for the support these last 200 catch-ups!

Enjoy!

 

kanyebullar-2

 

Kanyebullar (adapted from an SBS recipe)
Makes: a shit tonne (aka 24-32, depending on how you chop it … literally).

Ingredients
175g unsalted butter, chopped
2 cups milk
7g sachet active dry yeast
125g caster sugar
1 tsp salt
2 tsp ground cardamon
6 cups plain flour

Cinnamon butter
150g unsalted butter, chopped at room temperature
⅔ cup caster sugar
2 tbsp ground cinnamon
2 eggs
pearl or raw sugar, to sprinkle

Method
Melt the butter in a saucepan over low heat. Remove from the heat, add the milk, stir to combine and leave to cool to just under 40°C. Stir in the yeast, sugar, salt and cardamon, and leave to foam for about five minutes.

Transfer the liquid to a large bowl of an electric mixer and slowly add the flour, stirring by hand with the dough hook. When it is starting to come together, attach the dough hook and turn the mixer on medium speed until smooth, a couple of minutes.

Remove the dough to an oiled (second) large bowl, cover with a tea towel and leave to prove until doubled in size, about an hour and a half.

While it is proving, mash the butter in a bowl and combine with the sugar and cinnamon until smooth.

Preheat the oven to 225°C.

Once the dough is ready, knock it back, turn it out onto a floured bench and roll it out until it is a large ½cm rectangle. Smear – who doesn’t love a good smear, amirite – the cinnamon butter very liberally over the top and roll the dough lengthways to form a long cylinder.

Slice the cinnamon, doughy sausage in half, half again … and half again, and half again (or just evenly, depending on how tall you want them to be) until you reach the magic number – I prefer mine to be fat, so cut the 8 into 3 to make 24.

Place each disc in a flattened paper cupcake and leave them to sit, a couple of centimetres apart on baking sheets. When they are all lined up, cover with a tea towel and allow to prove a further 30 minutes.

When they are ready to roll – pun obviously intended – whisk the eggs and brush the buns before coating liberally with sugar.

Bake for 10 minutes or until golden and glorious. Then devour, they are amazing warm.

And thanks again for the 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, Tumblr and Google+.

Imma let you reach 200

Guess Who's Coming to Dinner

Make no mistakes, Kanye is not happy that it has taken 199 dates for me to finally reach out and invite him over for a catch-up.

Oh, did I mention Kanye is coming over this week?

Well he is, despite the fact that he is so offended it took so long.

“Kanye, you keen to come and help me celebrate the 200th recipe on my anthropological, online study.”

“200th? Are you kidding me? Why did it take so long? You had Kim and the rest of the Kute Kardashian Klan drop by almost 100 ago – bitch, I made you famous!”

“I’m sorry Kan…”

“Imma let you finish … but Beyonce has the best personalised recipe you used to make her and you haven’t even had the decency to invite her over. In 199?”

“So…”

“Imma let you finish … but you had Taylor over. Taylor?! We are feuding!”

“S…”

“Imma let you finish. Ok I’m finished.”

So yeah, Kanye was not happy but he eventually agreed to turn up and help me celebrate.

What do I make to sweeten him up a bit?

Picture source: Screenshot from 2009 MTV VMAs.

 

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+.

Arianncini Huffington

Party Food, Snack

It is pretty poor form for us to miss one of our closest friend’s birthdays but thankfully Arianna is so poised, dignified and understanding … particularly when it comes to rebooting CHiPs, which fun fact, is her favourite show of all time.

We have been close friends with Arianna and the wider Huffington family for the best part of the last three decades, with Annelie working as her campaign manager in the 2003 California recall election and while I went rogue, working pro-boner to bring down Arnie.

Sadly, I wasn’t his type and couldn’t get the right scandalous images and Arianna withdrew from the race after discovering my unethical plan but thankfully we were able to inspire her to launch the phenomenon that is The Huffington Post after a casual-power-lunch at Nobu.

While Arianna left lunch to get straight to work on building her empire, we lingered at the restaurant and commenced our long running feud with Yolanda Foster (we ended up giving her lyme disease) and quickly fled the country to avoid arrests.

Being a saint, Arianna  forgave us for our behaviour and has continue to support us publically as often as possible, most recently when I was campaigned for the non-existent role of King of Movember.

Wanting to impress Arianna during her quick jaunt to Brisbane (and make up for our tardiness), we opted to whip out our famed, noted and totally thriving Arianncini Huffington.

 

Arianncini Huffington_1

 

Like dear Ari, the Arianncini are textured, complex, warm with a bit of a kick and a warm gooey centre. All in all, a delight.

Enjoy and happy belated birthday dear friend!

 

Arianncini Huffington_2

 

Arianncini Huffington
Serves: 6.

Ingredients
900ml Chicken Stock
2-3 tablespoons olive oil
1 onion, finely chopped
340g marinated artichokes, drained and chopped
300g arborio rice
¼ cup dry white wine
30g unsalted butter, chopped
½ cup finely grated parmesan
squeeze of fresh lemon juice
1 tsp dried chilli flakes
100g mozzarella, cut into small cubes (you could trade out for fetta)
1 tablespoon plain flour
1 egg, lightly beaten
2 cups (200g) dried breadcrumbs

Method
Bring stock to the boil over high heat and keep at a gentle simmer.

Heat oil in a large, heavy-based pan over medium-low heat, add onion and cook for 3-4 minutes until soft. Add artichokes and rice and stir for 1-2 minutes to coat grains. Add wine and stir for 3-4 minutes until almost evaporated. Add a ladleful of stock and allow it to be absorbed. Repeat until all of the stock is used. Reduce heat and continue until rice is cooked but still firm to the bite (10-ish minutes max). Stir in butter, parmesan, lemon and chilli, and season to taste. Spread risotto in a shallow dish to cool, cover and refrigerate for at least an hour or overnight.

I find it is easy to work with if it was in the fridge for only a few hours.

Preheat oven to 200 C. Line a tray with baking paper. Place 1 tablespoon of risotto in the palm of your hand and flatten slightly. Place a piece of mozzarella in the centre, then roll up to enclose and form a smooth ball. Place on the tray. Repeat with remaining risotto, then chill balls for 10 minutes. Place flour, egg and crumbs in separate bowls. Dust risotto balls in flour, then dip in egg, roll in crumbs and return to tray.

Drizzle balls with oil and place in the oven to bake for 20 minutes, or until golden and crisp, turning halfway through baking. Yes, I am aware that is a terrible instruction, but I’m scared of frying the balls.

Best served with a spicy tomato sauce. Surely we have a recipe laying around here, somewhere?

 

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+.