Why pay $1500 for a really expensive ice cream sundae when you can make a kobe meatloaf with all the components of it for a fraction of the price? I didn't calculate how much this meatloaf cost to make, but if I had to make an estimate it would definitely be less than $1500. The kobe wagyu beef was $11.00 and that may have been the most expensive ingredient, save from the $23 I paid for the edible gold leaves. What about the caviar, you say? Well, I got the cheapest kind possible, the one found in most supermarkets in the Northeast if you look hard enough. Price = $7.00. I think you can see a pattern here of using the cheapest version of each ingredient in the Golden Opulence Sundae, which is a menu item in NYC. Will I ever try the actual sundae? Hell no! I could pay for most a new Macbook with that money. So what does kobe wagyu beef taste like? It's very rich and melts in your mouth(well, not like M&Ms, but the texture anyway). Surprisingly, the almond flour is a good meatloaf binder and you taste no almond flavor whatsoever. There's a reason why I don't eat caviar, and it's not just the price of it- it's salty AF! Drizzling the meatloaf with chocolate syrup made eating it palatable. You also taste the dried cherries and remnants of the chocolate truffles too. Edible gold, in my opinion, is overrated. It has the texture of skin you can't help peel off of a sunburn as it's healing and the gold has a Midas touch in that if you touch it, the gold disintegrates and stains your fingers, which is why you must retrieve it from the paper it was in from with chopsticks. My dad didn't try this meatloaf, as it had chocolate and champagne vinegar in it. HELPFUL LINK: Edible Gold Leaf: www.amazon.com/Ians-Choice-Genuine-3-15X3-15-Decorations/dp/B07BN5N4RD/ref=sr_1_1_sspa?ie=UTF8&qid=1532876364&sr=8-1-spons& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray Chopsticks Plastic utensils For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 1/2 cup dried cherries 1/2 cup milk chocolate flakes 3-4 Ferrero Rocher chocolate truffles 1 tbsp. champagne vinegar The fruit puree from 2 containers of passion fruit yogurt 1 tbsp. chocolate syrup Pinch of vanilla extract Orange peel Pinch of salt Pinch of black pepper 1 cup almond flour 1 pound ground kobe wagyu beef Sheets of edible gold(see HELPFUL LINK) Caviar More chocolate syrup for drizzling 1. Put the first 4 ingredients into the large bowl. Crumble up the truffles into the bowl and add the next 9 ingredients as well. 2. Mix all the ingredients up until you get a firm mixture. 3. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the mixture. 4. Bake the meatloaves in a 350 degree Fahrenheit oven for an hour or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit. 5. Slice one of the loaves in half and put on a plate. 6. Retrieve a slice of gold from the paper it's in using 2 chopsticks- it's very fragile. Place the gold on top of the slice. 7. Take some caviar out of the jar using a plastic spoon and spoon the caviar on top of the gold. 8. Drizzle some more chocolate syrup on top of everything to counteract the saltiness of the caviar. Eat with plastic utensils, otherwise the caviar will taste metallic and you definitely don't want that!
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If it's made with milk, can caramel be turned into a sorbet? Why, yes it can! I used Salted Caramel Pepsi Soda, but that was a limited edition flavor last fall and can't be found as of now. But I put an alternative salted caramel drink in the link below that I think will work. It's espresso, albeit salted caramel flavored, but it should do the trick! I love when the big soda companies come up with limited edition flavors but I don't love the fact they're mostly sold in 12-packs. I can barely make enough recipes with a 6 pack of beer, for Christ's sake! But I took the opportunity to buy a single serving of the salted caramel soda in the coolers they have near the checkout counters. This was last fall, when no one eats sorbet or ice cream, so I left the bottle uncovered until this summer. So how does it taste? I didn't actually sip the soda before I turned it into a sorbet but from reviews I read online of people that have, they said it had a fruity taste and a caramel aftertaste. I found this simple 3-ingredient soda pop sorbet recipe but I didn't want to use vanilla extract, which has nothing to do with caramel. Sure I could've ordered caramel extract, but that's kinda obvious. So I used butter extract(which is a thing) instead and let me tell you, it brought out the caramel flavor and took some of the sweetness out of it. This sorbet has a one note taste of a combination of caramel and carbonated drink, but long after I shot this video, I decided to put some magic shell on top of the sorbet(flavored coconut butter works too!) and now I'm more inclined to actually take it out of my freezer and eat it. Like most sorbets and other frozen desserts that are easy to scoop, it melts quickly, so you better eat it fast, but not too fast so as to give yourself brain freeze! That's quite the culinary tightrope to walk on! My dad didn't like the sorbet because he said it tasted like candy. Well, technically, caramel is candy and is used in candy bars, so he's right about that astute observation. HELPFUL LINK: CARAMEL DRINK: www.amazon.com/Starbucks-Doubleshot-Espresso-Salted-Caramel/dp/B06X9RZWPN/ref=sr_1_7_a_it?ie=UTF8&qid=1531669968&sr=8-7& You will need: For the cooking equipment: A large bowl An ice cream maker An ice cream tub For the sorbet: 20 oz. caramel drink(see HELPFUL LINK) 14 oz. chilled, sweetened condensed milk 2 tsp. butter extract 1. Mix all the ingredients into a large bowl. 2. Turn the ice cream maker on and pour the sorbet mixture into the bowl of the maker. Let the sorbet churn for 12-14 minutes. 3. Turn the ice cream maker off and scoop the sorbet into an ice cream tub. Put the lid on the tub and place the tub in the freezer overnight, or at least 4 hours. There's a reason why Red Lobster doesn't have lobster juice gelatin on their menu- it tastes disgusting! So why am I even posting this recipe? Well, for starters, I have nothing else better to do on a Sunday afternoon than just be on my phone all day. Just kidding(not really)! This is what I call a really weird recipe that just didn't taste good and maybe this will be a cautionary tale for anyone that thinks any juice can be turned into gelatin, because that is simply not the case. I just didn't bother with the commentary after trying the sauteed lobster gelatin, it just ruined my appetite. It didn't smell too great either, something akin to gasoline. The unsauteed lobster gelatin tasted alright, especially with butter on top of it. I used fake lobster meat in this recipe because the only real lobster I could find was some lobster tails that were $22 for two of them that maybe would've provided 2 oz. of meat after boiling them. I have an aversion to killing live lobster. I'll eat bugs but I will not kill a lobster for food. 8 oz. of fake lobster meat is less than $8 and I'm sure as the decades roll on and species go extinct, we'll be eating fake turkey at Thanksgiving too! For some reason, the lobster juice bubbled almost immediately and the gelatin dissolved almost instantly when the time came to put it into the juice. I didn't get my dad to try this since I was done with this recipe and I knew he'd spit it out too. When I spit something out, that means it's really bad! But if it's my dad, well, then it's funny! HELPFUL LINKS: Lobster Oil: www.amazon.com/Groix-Nature-Lobster-Oil-3-38/dp/B00QQUQYAI/ref=sr_1_1_a_it?ie=UTF8&qid=1531074162&sr=8-1& Lobster Juice: www.amazon.com/Bar-Harbor-Juice-Maine-Lobster/dp/B00N447RGO/ref=sr_1_1_a_it?ie=UTF8&qid=1531074174&sr=8-1& You will need: For the cooking equipment: A frying pan and spatula A plate A medium saucepot 2 small bowls Aluminum foil For the jello: 8 oz. lobster meat(real or fake) Lobster oil(see HELPFUL LINKS) 12 oz. room temperature lobster juice(see HELPFUL LINKS) 4 oz. lobster juice that's been refrigerated overnight 1 packet of unflavored gelatin Butter for garnish(highly recommenaded Serve with toast 1. Divide the lobster meat into two-4 oz. portions. One of them won't be sauteed in lobster oil. 2. Pour lobster oil into a frying pan and heat the oil up by turning the stove on. 3. Put 4 oz. of lobster meat into the pan and sautee them for 15-30 seconds. Place the sauteed lobster onto a plate and put the plate in the fridge for 5-10 minutes to let the meat chill. Make the gelatin in the meantime. 4. Pour 12 oz. of lobster juice into a medium saucepot. Put the stove on medium heat. 5. Heat the juice until you see bubbles around the edges of the saucepan. DO NOT BOIL THE JUICE! Boiling destroys gelatin's ability to set, making the use of this ingredient null and void. 6. Lower the heat when you see bubbles around the edges. 7. Add the 1/2 cup of cold lobster juice. 8. Sprinkle the unflavored gelatin all around the top of the juice. Stir the gelatin into the juice until it's fully dissolved, which should be quick. 9. Pour the mixture into 2 small bowls. Place aluminum foil on top of the bowls let the jello set in the fridge for 2-3 hours. 10. Top the jello with butter and serve with toast. Celebrate the 4th of July with a meatloaf that is literally full of pork, spicy sauces, and the trappings of a BBQ! There's a burger restaurant in California called Slater's that made a 'Merica Burger 3.0 a couple of years ago that was the inspiration for this meatloaf. I took creative liberties by using ground pork instead of ground bacon in the meatloaf, because that's a lot of salt to put into one meatloaf if it was made from the latter. I couldn't find bacon American cheese, so I just used the plain type, though it was at my local supermarket at one point. Everything else in the meatloaf was pretty similar to the 'Merica Burger. Really creative burgers like that provide good fodder for meatloaf recipes, let me tell you! I put just enough sriracha and hot sauce in the meatloaf so that it wouldn't overpower it. You definitely taste bacon and pork obviously. Surprisingly, this meatloaf doesn't cut very well, as the plated meatloaf, well, it looks like tumbleweed and not so much a loaf. The two things I've never had before in this meatloaf were Texas toast and hot links. Texas toast is basically toast that tastes like garlic bread. The hot links were spicy but not too much- water helped quell the spiciness in my mouth, along with the cheese and coleslaw in the loaf. My dad said this meatloaf wasn't spicy at all, but to be fair, I didn't give him any piece of the hot links. If I did, he probably would've spit it out. HELPFUL LINKS: Bacon Grease: www.amazon.com/Bacon-Grease-BELLY-PALEO-COOKBOOK/dp/B01M0WNCO0/ref=sr_1_3_a_it?ie=UTF8&qid=1530470959&sr=8-3& Hot Links: schwabmeat.com/shop/schwab-s-old-fashion-hot-link-sausages.html You will need: For the cooking equipment: A frying pan A large bowl A loaf pan Nonstick cooking spray For the meatloaf: 1/2 an onion Bacon Grease(see HELPFUL LINKS) 2 beaten and whisked eggs 1/2 cup baked beans 1/2 cup coleslaw 1/2 cup bread and butter pickles 1/2 cup French-fried onions 3 tbsp. honey mustard 1/2 tsp. hot sauce 1 tsp. Sriracha Pinch of BBQ rub 5 slices of Texas toast Breadcrumbs 1 lb. ground pork 2-3 slices American cheese 2-3 hot links(see HELPFUL LINKS) 2-3 slices bacon 1. Turn the stove on and melt some bacon grease. Put the onion into the frying pan and saute until they're translucent. Put the sauteed onion into the large bowl. 2. Add the next 9 ingredients into the large bowl. 3. Crumble up the Texas toast slices and put them into the large bowl. Pour some breadcrumbs in as well. 4. Add the ground pork to the large bowl and mix all the ingredients up until you get a firm meatloaf mixture. 5. Spray a loaf pan with nonstick cooking spray. Put half the meatloaf mixture into the loaf pan. 6. Top the meatloaf mixture that's in the loaf pan with the American cheese. Top the cheese with the hot links and cover the hot links with the rest of the meatloaf mixture. 7. Top the meatloaf with the bacon and bake the meatloaf in a 350 degree Fahrenheit oven for an hour or until the internal temperature of the meatloaf reaches 155 degrees Fahrenheit. |
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