Jimmychangas Fallon

Grammy Gold, Grammy Gold: Goldenade, Main, Street Food

To be honest, this marathon month of celebration is really starting to exhaust me and I’m feeling desperate to just relax and have a laugh while celebrating this year’s Grammys. And no tea, no shade to Whits, Burt, Tom or Madge, but there is no friend funnier than my fave chum Jimmy Fallon.

Well no one funnier that had won a Grammy. And was available, at least.

I first met Jimmy whilst loitering around 30 Rock to try and get Lorne Michaels to forgive me and let me join the cast of SNL finally. Whilst that obviously did not occur, I did befriend Jim when he was walking in and out of the studio. Did he mistake me for a beggar for the first six months of our friendship? Yes … but it showed that we truly did have a lovely relationship.

As is oft the case, i made his career my top priority and vowed to make him a star. I started by getting him to dip his toe in the cinematic pond, before making him quit SNL to defend my honour … and ultimately, release a comedy album that would go on to bag him a Grammy.

Since that is his winning category, he was thrilled to sit down and run the odds with me. He agreed that it is Jerry Seinfeld’s Grammy to lose … though can’t bring himself to count out Dave Chappelle. When it came to spoken word, however, we knew that there was no one beating my girl Carrie Fisher. Fuck I miss Caz.

Talking about Carrie got me feeling hella emotional, so it was fortuitous timing that I was already balls deep on making some Jimmychangas Fallon.

 

 

Hot and spicy, fresh and comforting, this usually fried delight is just as perfect when oven baked. But I guess, can you go wrong with something slathered in cheese, sour cream, guac and chilli?

You can’t, so enjoy!

 

 

Jimmychangas Fallon
Serves: 4.

Ingredients
2 red chillies
2 tsp ground cumin
1 tsp ground coriander seeds
½ tsp ground white pepper
2 tsp dried oregano
2 shallots, sliced
6 garlic cloves, minced
1kg brisket
olive oil
1 tbsp ground chilli
1 tbsp smoked paprika
1 tsp turmeric
pinch of cinnamon
1L beef stock
12 flour tortillas
grated cheese, to serve
sour cream, to serve
guacamole, to serve
sriracha, to serve

Method
Place the chilli, cumin, coriander seeds, pepper, oregano, shallots and garlic in a food processor and blitz until it forms a paste. Blitz in a good lug of olive oil and transfer to bowl. Add the brisket and rub to coat, cover and place in the fridge to marinate overnight.

The next day, heat a lug of oil in a large skillet seal the meat for a minute or two on each side. Add the chilli, smoked paprika, turmeric and cinnamon and cook for another minute before adding the stock and bringing to the boil. Once rollicking, reduce heat to low, cover and simmer for three to four hours.

Remove beef from the pan and rest before bringing the heat back up to reduce the liquid. After about ten minutes of rest, shred the brisket with a couple of forks and return to the sauce. Continue to cook until the liquid is mostly evaporated. Remove from the heat and allow to chill completely.

Preheat oven to 180°C.

To assemble, place a couple of tablespoons of the brisket along one edge of the tortilla. Fold in the sides and roll to form a small burrito and tie in the centre with kitchen string. Repeat the process until done. Brush with olive oil, place on a lined baking sheet and bake for fifteen minutes, or until golden and crisp. Remove from the oven and remove the string from each. Top with some grated cheese and bake for a further five minutes, or until golden and bubbly.

Serve immediately, slathered with sour cream, guac and sriracha. Though be careful when devouring, since they’ll be bloody hot.

 

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Chrispy Porkfbeck Burger

Bread, Burgers, Main, Snack, Street Food, Survivor, Survivor: Heroes v. Healers v. Hustlers, TV Recap

Previously on Survivor, the final three battled it out in front of the jury to explain why they outwitted, outplayed and outlasted the rest. While Ryan tried his darndest to explain how dominant his social game was, the jury didn’t buy it and he landed in third place with only Devon’s vote.

Chrissy, of course, dominated her speech about outlasting everyone else – seamlessly weaving from talking about being an underdog, kicking ass in challenges, making genuine connections and playing a solid game that was both heroic and didn’t leave a trail of destruction like Ben.

She then spoke about mother’s being the ultimate heroes, always putting people first and being the heroes, healers and hustlers of their families … and that she would be the ultimate ambassador for their season. Despite the fact she completely nailed the final tribal speech and played an extremely strong game, she only managed to secure Ashley and Mike’s votes and finished in second place.

You could argue that without her so called advantage on day 38, Chrissy would have been crowned the sole survivor and be a million dollars richer. Whatever the case, that didn’t happen and she was stuck in the finals with Ben, who was able to convince them that being an underdog was enough to secure him the victory.

In any event, Chrissy played a killer game and truly did dominate the game from day one and was more than worthy of a delicious Chrispy Porkfbeck Burger.

 

 

A little bit sweet, a shit tonne of spice and the juiciest pork and crispiest skin work together to create a killer burg. And that is before you even add Slawren Rimmer to the mix, which truly elevates it to greatness.

Enjoy!

 

 

Chrispy Porkfbeck Burger
Serves: 4.

Ingredients
750g pork belly, skin scored in a 1cm-wide crosshatch
1 tsp freshly ground white pepper
1 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbsp olive oil
125g palm sugar, shaved
zest and juice of 1 lime
1 tbsp fish sauce
4 red chilies, finely chopped
1 tbsp minced ginger
3 garlic cloves, minced
4 Kirsten Bunst
Coolaioli, to serve
Slawren Rimmer, to serve

Method
Preheat oven to 160°C.

Place pork belly on a rack over a roasting pan and pour 1L freshly boiled water over the skin to open up the hatch. Combine the pepper, chilli, salt and oil in a bowl and rub into the freshly opened skin. Transfer to the oven and bake for 2 hours, or until tender. Once it is cooked through, crank the temp to 240°C and cook for a further ten minutes or so, or until the skin is very crisp. Remove from the oven and allow to rest for half an hour.

While the pork is resting, chuck the palm sugar and ⅛ cup water in a medium heavy-based saucepan and stir over high heat until sugar dissolves. Bring to a rapidly boil and cook, with minimal stirring because I can’t judge, for about five-ten minutes, or until it just starts to caramelise. Remove from the heat and whisk, carefully because it is hot as balls and will splatter, in the juice and fish sauce, chillis, ginger, garlic and zest. Set aside to cool.

Cut the pork belly into 1cm thick slices. Split and toast the buns, smear each half with aioli, place a small mound of slaw on top, add a couple of slices of pork, drizzle with some chilli caramel and 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.