Creamed John O’Hurleeks

12 days of Festivus for the rest of us, Side, Vegetarian

We’re rapidly approaching the pointy end of our 12 Days of Festivus celebrations *sighs whilst simultaneously taking a deep breath* after catching up with Jase, Heids, Barn, Liz, Wayne, Mike and Pat, so I thought it was high time to charge our final side dish on the Peterman account.

Yas bish, my dear friend John O’Hurley is today’s guest of honour.

While I didn’t meet John-John until he walked onto the Seinfeld set, our friendship was instantaneous. Sure sharing the same sense of humour helped that cause, it was our passion for talking like a game-show announcer that truly brought us together.

Now while that eventually lead to a massive falling out after he got the host role on To Tell The Truth – “Just tell me John, the truth, why did you go behind my fucking back,” I screamed before lunging at him and pulling him in a pool La La Land slash Dynasty style – we were brought back together by my dear friend Kelly Monaco who creamed him in the first season of Dancing with the Stars.

Just don’t tell him it was me that rigged the show in her favour.

In any event, I like to rub that loss in as often as possible – “Oh calm down Johnny, I’m just joking. I got over you snatching my game show!” – so always whip up some Creamed John O’Hurleeks whenever he is in town.

 

 

I feel it is kind of redundant to tease this baby given the majesty of the ingredients list, but let me just say, this side is perfection. It is also probably really bad for your cholesterol … but choose your choice, you do you boo, etc.

Enjoy!

 

 

Creamed John O’Hurleeks
Serves: 6.

Ingredients
2 tbsp butter
4 leeks, thinly sliced
1 cup chicken stock
1 cup cream
salt and pepper, to taste
cayenne pepper, to taste

Method
Melt the butter in a skillet over medium heat until foamy. Add the leeks and cook for 15 minutes until softened and sweet. Add the stock, reduce heat to low and simmer for half an hour, stirring occasionally.

Stir through the cream, salt, pepper and cayenne and cook for a further fifteen minutes, or until gloriously reduced. Serve immediately and then devour, greedily.

 

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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.

 

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.