Sunday, April 25, 2010

Counterpart Cuisine

Good Evening Ladies and Gentlemen!

Kavity Karl here with this weeks transmission from the kitchen. (From my own fillings no less!)
This week we were in the mood for some thing old...AND something new! In our defiant style of creative culinary chaos we decided to mix in a bit of some tried and true foods with the dastardly devilish delectables that we have become quite well known for!

So for this week we conjured up the "classic" Italian dish of Stuffed Shells. For this dish we threw together some ricotta cheese with a bit of parmesan and mozzarella, and topped it all with vodka sauce with porcini mushrooms.

Vodka Sauce with Mushrooms

Ricotta with Parmesan and Mozzarella

Keeping with our tradition of Cleverly Cooked Concoctions, we put a bit of a spin on this dish with the other end of our main course by turning it on its head. By using the other half of the shells, and the Grilling expertise of El Diablo, we tossed a pork loin marinated in A&W BBQ sauce on the flames and began one fiery hell-storm of flavor! By taking the now roasty and toasty chunk of piggy, we chopped her up in to itty-bitty pieces and tossed the poor ol' sow in with a sweet and hot sauté of habaneros, jalapenos, red-bell pepper, onion, and for good measure, a mango, and pureed it into a paste that would make the devil himself sweat bullets! Throw them into the al dente shells with a splash of Yucatan Sunrise hot sauce and pepper-jack cheese, and top it all off with the sauce from the depths of the underworld, and "BOOM!" you got yourself a original twist on a classic staple of Italian cuisine!


This little piggy went to market...

To balance this meal of ying and yang out we decided on a somewhat simple side dish of green beans with pepper-jack and a pinch of Mrs. Dash.

The Whole "SHE-BANG"!

And lastly, the Pièce de résistance....
Bananas Flambe!

That is a thing of beauty!

And to wash it all down, we invented our own tiki drink!


2 oz lime juice
2 oz spiced rum
2 oz coconut rum
1 oz blue curacao
1/2 oz simple syrup
1/2 oz orange juice

Mix it all together and pour it all into an appropriate tiki mug!

That's all for this transmission from the kitchen!

Sunday, April 18, 2010

Chicken Fried Steak Fried Chicken Fried....Steak (or something)

So today marks the actualization of a plan that's been in the works for awhile now. We here at The Slippery Pepper have been meaning to do this so that we can share our complete abandon to culinary rules with you....whoever you may be.

The Slippery Pepper consists of three main experimental food makers:

Mix Master Salmon: Has a tendency to remix ingredients and moving to far off places
Kavity Karl: Our resident sweet tooth. Specializes in desserts and drinks
El Diablo: Specializes in fire and spice. The spice is life.

Now I know that this post's food item of choice is a bit on the normal side...but it's what we made and marks the first time we've had the guts and arterial health to try it.

Look at all that gravy. Just keep looking at's mesmerizing...

Anyway. This whole down home, country style meal came about as a random idea. I said "What do you feel like cooking?" and then he said "IDK, let me look." and then he said after a pause, "Chicken Fried Steak?".

The whole meal took an hour to prepare. Kavity Karl and El Diablo Picante switched places on this meal, trading sweet for heat.

Karl took over the process of making the steaks while El Diablo did potatoes and the dessert. The meat was very tender and tasted quite good. The flour shell was fried to a golden brown crisp and it was all covered in gravy made from the steak fats and flour drippings.

We also made a Peach Cobbler to finish off the whole "Country style" dinner. Peaches, sugar and some spices made for a really good cobbler.

Top it all off with some vanilla bean ice cream and presto, a fitting end to a filling, down-home meal.

That's all for this transmission from the kitchen.