Shirliders MacLaine

Main, Oscar Gold, Oscar Gold MMXVI: Gold Interrupted, Party Food, Snack

To finish off my pre-Oscar celebrations – aka Oscar Gold week – I’ve got to go with one of my oldest, figuratively and literally, and zaniest fellow Academy Award winning friends – Shirls.

And hurly burly what a girly my dear Shirley MacLaine is!

I’ve long been a family friend of the MacLaine-Beatty’s after meeting Shirl in NY in the 50s where I was turning tricks and being a stand-over man around the time Babs made it big. Shirl needed a favour bumping off the actress she was understudying, so I assisted in taking her out by breaking her ankle which went on to inspire both Tonya Harding’s attack on Nancy Kerrigan and the movie Showgirls.

That also contributed to my time in the clink in the 60s.

As I had learnt not to rat out my friends long ago, I kept her involvement quiet and was thrilled to watch her success from the sidelines before reconnecting in the 70s and subsequently became her go-to Oscars date due to my dashing looks and raging homosexuality.

As both Shirls and I are 30-40% psychic, it was less of a discussion about the winners (I spent a lot of time asking about her casting in the live action Little Mermaid film) and more about reading the lettuce leaves left on our plate from my Shirliders MacLaine.

 

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Burgers are arguably my favourite food … but sliders are better. I mean, why have one large burger when you can have 47 mini burgers? As they are tiny, it means you’re not gluttonous!

Enjoy … particularly while you watch Spotlight, Inside Out, George, Leo, Brie, Alicia and my lover, man I’ve body-doubled for and dialect coach Syl take home their Oscars.

Oh – did I mention I am hosting seven separate red-carpet specials (take THAT Rancid), attending as Mark Ruffalo’s seat-double (I need to talk more about my extensive career as a double) and Cate’s date while also live blogging and tweeting (so fucking hip, is this 2008?) the entire thing on Sunday/Monday, timezone dependant?

You should bookmark the page or something and join me while I spill the inside goss and roast the jokers I call my filthy frenemies.

 

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Shirliders MacLaine
Serves: 1 after the red carpet season ends, without judgement.

Ingredients
500g beef mince
salt
pepper
1 onion, finely diced
6-8 streaky bacon rashers, sliced to fit the rolls
150g sharp cheese or your choosing, sliced
iceberg lettuce (down with haters), finely diced
tomatoes, sliced
american mustard
ketchup
mayo
slider rolls (I went with the Briocher Bünsberg and just made them smaller, but not small enough)
olive oil

Method
Squeeze as much liquid (read: blood) from the mince as possible, aiming to avoid squirting it in your eye as that is foul and painful, and place it in a medium bowl with a good whack of salt and pepper.

With you hands, scrunch the mixture until it starts to come together. Break into 8-12 patties, depending on how big you like your sliders/made your buns. Place on a lined plate, cover and refrigerate for an hour or so.

Heat a lug of olive oil in a small saucepan over low heat and sweat the onions until soft, sweet and caramelised.

When ready to devour, over high heat, heat a large frying pan, griddle or barbecue, whichever you prefer. When hot, reduce to low, halve the buns and fry the open sides until toasty and golden.

Wipe out any crumbs and fry bacon until crisp and remove to some papertowel. Place patties on the hot pan/griddle/barbecue, flatten with a spatula and drizzle each with about ½ tsp of mustard. After a minute or so, flip the patties, watching for spitting mustard (which hurts like hell), and place a slice of cheese on top to melt. Cook for a further minute or so, depending on your tastes, and remove from the heat.

To assemble the sliders, butter the bottom of the buns with a generous smear of mayo, top with bacon, some caramelised onions, a slice of tomato, some iceberg lettuce and the molten hot cheesy, mustard patties, a squirt of ketchup if you want, and who doesn’t, before topping with the rest of the bun.

Serve with sweet potato fries on a large platter and gorge, with or without friends.

 

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+.

Sweet Potaylor Swift Skins

Americana Week, Party Food, Side, Snack

We thought it best to start off Americana Week by dropping in with one of our closest all-American friends and who is more red…white and blue than dear Taylor Swift?

Like many of our relationships, we started off as Tay’s staunchest of enemies following an altercation at Chateau Marmont in the mid-00s.

We were all young when we first saw her, I close my eyes and the flashbacks start…we were living in Beverly Hills with Lisa Vanderpump at the time and were trying to grift Lindsay Lohan, who was staying at the Chateau when TayTay and her entourage stopped us in our tracks and defended Linds.

While it used to be bad blood between us (these songs were both written about us), the three of us now have nothing but mad love for one another after T-Swiz accepted our baked apology during one of our 12-step programs.

Little known fact, but we are actually the ones that got Tay and our Hollywood friends first hooked on baking!

We made a beeline for Taylor’s Beverly Hills cottage as soon as we landed and were greeted by a batch of cookies and freshly squeezed OJ. It goes without saying, but Ms Swift is a delightful, saint.

We spent the morning baking it (our jetlag) off, gossiping about what has been happening in Hollywood since we left (other than Jaime King erroneously snubbing Annelie and I for a co-Godparent role with Taylor) and how hilarious it is that people don’t know we went back in time to choreograph the aerobics video to Shake It Off as a laugh.

Our wider circle of friends dropped by for an early 4th of July party and at Tay’s request we whipped up a batch of our universally lauded Sweet Potaylor Swift Skins.

 

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Regular potato skins are good, but if you want to really make them sing like Taylor, you’ve got to use sweet potato. The rich, sweetness is cut by sharp cheddar and a kick of chilli leaving a party in your mouth to which everyone is invited. Unlike our celebrity soirees.

Lucky we let you read about them!

Also guys, as we are so social and so technologically advanced we have gone nuts on the social medias. You should follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friendster, FriendFace, Myspace and YouFace coming soon.

 

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Sweet Potaylor Swift Skins
Serves: 8.

Ingredients
2-4 large sweet potatoes
6 rashers streaky bacon, diced
1 cup vintage cheddar, grated
4 shallots, finely sliced
hot sauce, to taste
pinch smoked paprika
chives, for serving
sour cream, for serving

Method
Preheat oven to 180°C. Thoroughly wash sweet potatoes and bake for 45 minutes to 1 hour, or until tender. Allow sweet potatoes to cool (leaving oven on).

Cook bacon in a small fry-pan for 5 minutes, or until crisp. Remove from heat.

Cut sweet potatoes into quarters, ensuring skin remains intact. Scoop out flesh, leaving roughly a 5mm layer of potato. If your potatoes are huge, cut them into smaller strips (like in the pictures) Place skins onto a baking tray, flesh-side down and bake for 5 minutes, or until golden. Turn over and bake for a further 5 minutes.

Sprinkle bacon, shallots and a dash of hot sauce into skins. Top with cheese and bake for 10-15 minutes, or until cheese is melted and golden.

Serve with sour cream , finely slice chives and a sprinkle of smoked paprika.