Thug Kitchen Party Grub Guide: For social motherf ckers - Hardcover

Thug Kitchen Llc

 
9781623366322: Thug Kitchen Party Grub Guide: For social motherf ckers
Hardcover
ISBN 10: 1623366321 ISBN 13: 9781623366322
Verlag: Macmillan US, 2015

Inhaltsangabe

From the New York Times bestselling authors comes the next installment of kick-ass recipes with a side of attitude. Party Grub answers the question that Matt and Michelle have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with people who don't care what they put in their pie holes? Featuring over 100 recipes to attend or host parties of any kind

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

Thug Kitchen blew up the Internet back in 2012, when they first began blogging. Their first cookbook was a #1 New York Times bestseller. They are based in Los Angeles, CA.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

WAKE AND BAKE SOME SHIT

MELON AND MINT FRUIT SALAD

Damn right we gutted a melon and filled it with other melon chunks. That's pretty fucked up when you think about it. Looks good though.

MAKES ENOUGH FOR 6 PEOPLE

If you're at a summer picnic, people will be expecting a fruit salad, no question. So roll up with this shit and make everyone else who brought a storebought one look like careless assholes who hate their friends and good food.

2 small melons, chopped up into chunks no bigger than a nickel (about 10 cups)

1/4 teaspoon grated lemon zest

1/2 teaspoon sugar

1 tablespoon minced fresh mint

1 Mix the melon, lemon zest, sugar, and mint together in a big ass bowl. Let this chill in the fridge for a minimum of 2 hours, or you can let it hang out overnight. If you're going for the longer chill, leave the mint out until you're ready to serve so that green is still looking all nice and fresh.

2 Serve cold and appreciate how badass melons are.

We like to do a combo of cantaloupe and honeydew, but use whatever the hell is ripe when you run to the store. All the same melon is chill too if you're super into cantaloupe or whatever.

So fucking fancy. See page 218 if you are lost.

You can leave this sugar out if your melons are just that fucking good, but this shit helps them release a little extra juice and sweetness in case you got one that's doing you dirty.

SAVORY GRITS WITH MIDSUMMER SUCCOTASH

MAKES ENOUGH FOR 4, OR YOU CAN JUST EAT IT FOR 4 DAYS AND LEAVE THE OTHER LAZY FUCKS TO FEND FOR THEMSELVES

If you're in the mood for a fancy-looking brunch that will actually fill you the fuck up, then look no further. The creamy grits are like a warm blanket for your belly and the succotash will give you all the protein you need to deal with whatever bullshit the day might bring.

Savory Grits (recipe follows)

2 teaspoons olive oil

1/4 cup chopped yellow or white onion

1 zucchini, chopped

1 red bell pepper, chopped

1 clove garlic, minced

2 cups shelled edamame or lima beans

1 cup corn kernels

1/4 cup chopped fresh basil

1 teaspoon lemon juice

1/4 teaspoon salt

Toppers: chopped chives, fresh basil, dill

1 Make the savory grits (next page, dumbass) and while they're cooking, make the succotash. Grab a wok or large skillet and warm up the olive oil over medium heat. Add the onion, zucchini, and bell pepper and saute that shit until the onion starts to look translucent, about 5 minutes.

2 Add the garlic, edamame, and corn and cook for another 3 minutes so everything gets warmed up. Add the basil, lemon juice, and salt. Stir that shit up, then turn off the heat.

3 Serve the grits up right away and top with the succotash and a couple pinches of the fresh herbs.

Lima beans are more traditional, but we like edamame better. We'll leave the decision up to you.

This is about 1 corncob's worth, but you can get kernels from the freezer if you really fucking have to.

HOUSE RULES

Edamame are just immature soybeans and tasty as hell. You can find that shit already shelled in the freezer near the peas. Don't accidently grab the shit still in the pods and make a ton of fucking work for yourself. #notworthit

SAVORY GRITS

MAKES ABOUT 6 CUPS

3 1/2 cups vegetable broth or water

3 cups unsweetened nondairy milk

1 1/2 cups stoneground grits

1/4 teaspoon salt

1/4 cup nooch

1 Grab a large pot and bring the broth and milk to a boil over medium heat. Gently whisk in the grits and the salt. Don't just dump all the grits in there and get them all clumpy and fucked up from the start. Bring it all to a boil and then reduce that heat to low. Cover the pot and let that deliciousness simmer for 20 to 30 minutes. Stir the fucker on occasion, because if it gets too hot, it's corny ass will stick to the bottom.

2 When the grits have absorbed most of the liquid and are tender, turn off the heat and stir in the nooch.

Almond milk is fine, use whatever you want.

Not that instant shit.

WTF? See page 231.

LAZY-MORNING FRITTATA

MAKES ONE 9-INCH PIE, ENOUGH FOR 4 TO 6 PEOPLE

A frittata is like a savory cake you can munch on all morning while deciding when the fuck you're gonna get in the damn shower. It's okay if you don't, because this frittata loves you no matter what.

1 tablespoon olive oil

1 medium yellow onion, chopped

2 red bell peppers, roasted and chopped

1 1/2 cups finely chopped broccoli (about the size of chickpeas)

1 cup chopped button or cremini mushrooms

3 cups chopped kale or spinach

3 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons dried basil

1 teaspoon dried thyme

1/2 teaspoon dried oregano

Black pepper

1 £d extra-firm tofu, drained

1 cup cooked chickpeas

1/2 cup unsweetened nondairy milk

1 tablespoon lemon juice

3/4 cup nooch

1 tomato, sliced into rounds

Spray oil

1 Warm up your oven to 350°F. Grease up a pie pan or similar-size baking dish.

2 In a large skillet, warm up the oil over medium heat. Add the onion and saute it around until it starts to brown, 5 to 7 minutes. Add the roasted bell peppers, broccoli, and mushrooms and cook until the mushrooms start releasing their liquid, about 3 minutes. Add the kale, garlic, and salt and cook all of that together until the kale starts to wilt, 3 to 4 more minutes. Add the basil, thyme, oregano, and a dash of black pepper and cook for 1 more minute to warm up the herbs, and then turn the fucking heat off.

3 Throw the tofu, chickpeas, milk, and lemon juice into a blender or food processor and run that shit until it looks sort of smooth. A couple of chickpea chunks are cool, so don't stress. Pour this into the skillet full of veggies, sprinkle in the nooch, and mix it up so everything is combined. Spread this all into the greased pie pan in an even layer, place the tomato slices on top, spray with a little oil, and throw that fucker right in the oven.

4 Bake until it looks set and is kinda golden around the edges, 30 to 40 minutes. Let it sit for about 15 minutes before slicing so it doesn't just fall apart. Cut into slices like a pie and serve warm.

WTF? See page 217.

This is about two-thirds of a 15-ounce can of chickpeas. Just save the rest of that shit for a salad or something.

WTF? See page 231.

CINNAMON APRICOT FRENCH TOAST

MAKES 6 PIECES OF FRENCH TOAST, BUT IT'S EASY AS HELL TO DOUBLE OR TRIPLE FOR A BRUNCH CROWD

This contains some of the dopest shit in life: cinnamon, apricots, and French fucking toast. If you disagree, then clearly you don't appreciate the simple things and you should GTFO of the kitchen.

BATTER

2 cups sweetened vanilla nondairy milk

1/4 cup packed dried apricots

1/4 teaspoon grated orange zest (optional)

1 tablespoon ground flaxseed or chia seeds

1 1/2 teaspoons nooch

1/4 teaspoon ground cinnamon

Spray oil

1/2 loaf day-old crusty bread, cut into six

1/2-inch-thick slices

Maple syrup, cinnamon, and fresh fruit, for serving

1 Make the batter: Grab a small saucepan and dump in the milk and apricots. Let that shit simmer over medium heat for 5 minutes and then let it cool for another 5.

2 Pour the cooled milk/apricot mixture into a blender with the orange zest (if using) and ground flaxseeds. Blend that bitch up until it looks mostly smooth.

3 Pour the batter from the blender into a pie pan or similar-size shallow dish and then slowly stir in the nooch and cinnamon. SLOWLY, GODDAMMIT.

4 Warm a griddle over medium heat and...

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Macmillan US
Erscheinungsdatum
2015
Sprache
Englisch
ISBN 10 
1623366321
ISBN 13 
9781623366322
Einband
Gebundene Ausgabe
Anzahl der Seiten
224
Kontakt zum Hersteller
Rodale
https://www.penguinrandomhouse.ca/imprints/A6/rodale-books/books

Attn: Andrea T Sheridan 1745 BROADWAY, 14-1
NEW YORK
NY
10019
USA
Verantwortliche Person
Nicht verfügbar

Weitere beliebte Ausgaben desselben Titels

9781623366971: Thug Kitchen Party Grub: For Social Motherf*****s - Autographed Signed Copy

Vorgestellte Ausgabe

ISBN 10:  1623366976 ISBN 13:  9781623366971
Verlag: Macmillan, 2015
Softcover