FMITK x Cheat Day: Grammy Edition
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I had the pleasuriest pleasure to work with Lily and Joslyn for Grammy-themed episode of Cheat Day on ClevverTV! They let me fly my pun flag high and proud for this all-day music-inspired eating extravaganza! BTWs, if you know me, then you know how much I love food puns and just how much sheer joy coming up with this menu brought me.
Watch it here:
tl;dw:
Cheat Day – Grammy Edition
Breakfast:
Two Eggs Over Yeezy
Chance the Frapper-cino
Lunch:
Philly Cheese Drake
Lemonade (with a Hot Sauce in My Bag rim)
Dinner:
Crudo Mars
Sia Later Alligator + BRIEyonce Hush Puppies
Dessert:
24 Carrot Magic
As far as recipes, well… there are no formal recipes, but I’ll share my notes so if, by chance, you’d like to recreate any of these dishes, you’ll have a general idea of what I did. And, as always, you can hit me up at askfmitk [at] gmail [dot] com or contact me here if you have any questions!
FMITK x Cheat Day: Two Eggs Over Yeezy
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Sous-vide and panko-fried egg yolks on top of a toasted english muffin with prosciutto and mascarpone hollandaise.
Author: FMITK
Recipe type: Breakfast
Cuisine: #friendswithbenedicts
Serves: 2 servings
Ingredients
- sous-vide eggs
- 9 eggs
- 1/3 cup flour
- salt and pepper
- 1/3 cup panko breadcrumbs
- oil for frying
- mascarpone hollandaise
- 2 egg yolks
- 4 oz mascarpone cheese
- 1 lemon, juice + zest
- salt + pepper to taste
- benedict
- 2 english muffins, toasted
- 2 oz prosciutto
Instructions
- sous-vide eggs
- Sous vide 8 eggs at @ 64C for 1 hour. Chill in ice bath. Crack eggs and remove whites. Heat oil over medium heat. Beat remaining egg and season. Season flour and panko. Dredge sous-vide yolk in flour, then in egg, then in the panko. Fry until golden on both sides, about 15-20 seconds per side. Drain on paper towels.
- mascarpone hollandaise
- Blend ingredients using an immersion blender. Season w/ salt and pepper to taste.
- benedict
- Toast muffins. Top with prosciutto. Top with two eggs per toast, and drizzle with hollandaise.
FMITK x Cheat Day: Chance the Frapper-cino
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Author: FMITK
Recipe type: Breakfast
Serves: 2 servings
Ingredients
- 1 tbsp of instant espresso powder (more or less to taste)
- 1 cup milk
- 1/3 cup condensed milk
- 1/4 cup half and half
- 1 tsp vanilla extract
- 1/4 cup chocolate syrup
- chocolate chips (optional; about a handful)
- ice (about a handful)
- whipped cream
- cocoa powder (for garnish)
Instructions
- Blend all ingredients except whipped cream. Taste and adjust espresso powder, condensed milk, ice and chocolate syrup as necessary. Top with whipped cream and cocoa powder.
FMITK x Cheat Day: Philly Cheese Drake
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... it's like if a philly cheesesteak was made in Canada but fronts like it's from Houston.
Author: FMITK
Recipe type: Sandwich
Serves: 2 servings
Ingredients
- 1 poblano pepper, roasted and sliced
- 1 onion, thinly sliced
- vegetable oil
- 2 slices Canadian bacon
- 1 lb ribeye, sliced very thin
- creole seasoning (like Tony Chachare)
- 6 oz asadero cheese, sliced or shredded
- 2 Italian rolls
Instructions
- Roast or broil poblano pepper until charred on all sides. Let sweat in a bag or a covered bowl and remove skin, stem and seeds. Slice thinly.
- Fry onion in a skillet with some oil for 8-10 minutes, until nicely browned. Toss in poblano and set aside.
- Fry Canadian bacon until slightly browned. Cut in half
- Over high heat, cook ribeye until no longer pink, about 5-8 minutes. Season with Tony Chachare. Top with cheese and cover the pan until cheese has melted, about 3 minutes.
- Toast rolls. Place two halves of canadian bacon on the bread, top with meat and melted cheese, then onions and poblanos.
FMITK x Cheat Day: Lemonade
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... made with the hot sauce from my bag (swag).
Author: FMITK
Recipe type: Beverage
Ingredients
- tajin
- sugar
- crystal hot sauce
- ice
- lemonade
Instructions
- Shake out enough hot sauce to cover the bottom of a small plate at least the width of the rim of your glass. On another plate, combine 1:1 ratio of Tajin to sugar.
- Dip the rim of the glass in the hot sauce, then in the tajin sugar. Fill glass with ice and lemonade.
FMITK x Cheat Day: Crudo Mars
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hamachi (yellowtail) crudo with yuzu, shishito peppers and ponzu.
Author: FMITK
Serves: 2 servings
Ingredients
- 1 lb sashimi-grade hamachi (a.k.a. yellowtail), sliced crosswise 1/4" pieces
- ponzu sauce
- yuzu koshu
- shishito peppers, stemmed and julienned
- radishes, thinly sliced
- togarashi
- sea salt
Instructions
- Place sliced hamachi on a chilled plate. Place a small dot of yuzu koshu on each piece of fish. Drizzle ponzu and garnish with shishito peppers and radishes. Sprinkle with togarashi and sea salt.
FMITK x Cheat Day: Sia Later Alligator
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fried alligator tail meat!
Author: FMITK
Serves: 4 servings
Ingredients
- 1 lb alligator tail meat
- 1 cup buttermilk
- creole seasoning (like Tony Chachare)
- Slap Ya Mama fish fry
- canola oil
Instructions
- Cut alligator meat into bite-sized nuggets. Put buttermilk in a bowl and season with Tony Chachare. Add in alligator and set aside.
- Heat about 1 1/2" of oil in a deep skillet. Shake the buttermilk off of the alligator and drede in the fish fry. Fry until golden and cooked through, about 6-10 minutes.
FMITK x Cheat Day: BRIEyonce Hushpuppies
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Brie-stuffed hushpuppies with honey butter.
Author: FMITK
Ingredients
- honey butter
- 1 stick butter, softened
- 2-3 tbsp honey, to taste
- hushpuppies
- 2 packages Jiffy corn muffin mix
- 1/2 cup flour
- 2 eggs
- 2/3 cup milk
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped scallions
- 2 oz brie, cut into 1/4" cubes
- canola oil, for frying
Instructions
- Heat oil in a deep skillet.
- Combine muffin mix, egg, milk, flour and onion and scallions. Using a spring-loaded ice cream scoop, fill with about 1 tbsp batter. Place onecube of brie in the middle and cover with a bit of additional batter. Fry 4-5 minutes, until golden brown. Drain on paper towels and serve.
FMITK x Cheat Day: 24 Carrot Magic
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A dazzling carrot cake!
Author: FMITK
Serves: 8 servings
Ingredients
- 1 box carrot cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 8 oz can crushed pineapple, undrained
- 1 tsp vanilla extract
- 4 eggs
- 1/2 cup shredded coconut
- 2 cans cream cheese frosting
- 2 cups candied pecans, crushed
- 0.1g 24 karat gold leaf flakes
Instructions
- Heat oven to 350F. Grease two 9" cake pans.
- In a large bowl, mix cake mix, water, vegetable oil, pineapple, vanilla extract and eggs. Beat with a hand mixer for 2 minutes. Divide batter evenly between pans and bake for 30-35mins, until a toothpick comes out clean. Cool COMPLETELY.
- Level off the top of one layer; this will be the bottom layer. Top with ~1/2 can of cream cheese frosting and add the second layer. Frost top and sides. Gently press the crushed candied pecans on the sides of the cake. Top with gold leaf flakes.
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