A few things before we get to the goods:
(Or, if you don’t care about things, scroll on down to the goods now.)
- Why does Chris Jones tie his hair up in that ridic Pebbles-style ponytail? Either grow it out and be a hippie or cut it and be normal. The current length is douchebag.
- If they had already closed down the road for this adorable corn field bit, why didn’t they put the tables on the flat top? Padma looked like a (hot) drunk girl at MusicFest the whole time. Besh just looked hot.
- Whassssup to m’girl Lindsay for honoring her (apparently also low-rent-taste-having) father with the Vienna Sausages! I (unfortunately) cannot remember the last time I was at the house when Paul didn’t offer me a pull off those pig parts.
- You know how some people have Crazy Eyes? Well, Dakota has Crazy Nostrils. And eyes,.
- Guess what, y’all: Whitney was poor! And instead of that making her scrappy, it’s made her terrified of everything.
- Double guess what: JMelt just sent me this almost-NSFW peek at Ty-Lor’s back story… and back side. Sorry to the straight boys who just clicked on that link. But, as JMelt pointed out, that’s what you get for being in a Top Chef Fantasy League.
- Sidebar: Does anyone else think the movie they were pimping during the commercials about the boy and his horse smacks of bestiality just a touch? I hate horses, though, so that may be the problem. To the glue factory!
- Can we all agree that Beverly is the nerd-ass-valedictorian-teacher’s-pet-butt-kisser who is eventually going to stand up for herself in some horribly awkward way and only make people despise her more? K thanks. But apparently, she can cook. We hate her.
- You know who else we hate? Chuy. And so do the judges because they finally sent his lispy rear packing this week! I bet Chuy’s Dad is crying right now… while sitting on a chair he made, eating a piece of food he grew, in a house he built with his bare hands. In short, I’m calling patho on Chuy’s Dad’s stories right now. And I know how to spot pathos.
Now on to the main event:
So, it appears Dunny is still Queen of the Jungle Gym, but ToddCity is making a play for her title from the ‘Nooga. And props to Morg for her 22 point jump this week. Just goes to show anything can happen!
For those of us with Ty-Lor, next week’s preview would indicate that he’s going to keep right on screwing a lot of us up. In short, he cuts himself and then proceeds to go to the hospital. Like a little beech. At this point, I wish he’d just cry and be done with it. Now pack your knives and go!
So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving. I still never want to eat again. Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year. Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays! Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts
Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10
4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Freshly ground black pepper
- Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
- When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
- Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
- At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.
I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts
1 cup Brandy
3 cups milk
3 tablespoons powdered sugar
1 teaspoon vanilla extract
- Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds.
- Strain the mixture into tall glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.