[RECIPE] Quesadilla from S02EP05 - Quesaburgilla

Realistically you aren't going to make something as ridiculous as our Mexi Mac. But the magic behind the monstrosity is the meat that goes into the quesadilla, each of which is fucking delicious.

So we thought we'd impart how we made each one to you. Make sure you've got a fair whack of fresh coriander, jalapenos and fuck tons of cheese for the quesadillas. Make sure you brush the outside of the tortillas with oil, and then pan or oven cook depending on you preference. We cooked ours in the oven because we'd filled them so much that pan cooking became logistically tricky as balls. Get a bit of Mexican in you and give them a go.

​And seriously. Buy a slow cooker. Only good things come from one.

La Anarquía Carne

(for about 8 peeps)

•  1 1/2 pounds flank/strip steak
• 40 ml white vinegar
• 60 ml soy sauce
• 2 cloves garlic, minced
• juice of a lime
• 60 ml olive oil
• 1/2 tsp of:
• salt
• ground black pepper
• ground white pepper
• garlic powder
• chili powder
• dried oregano
• ground cumin
• paprika

1. Flop the steak in a glass baking dish.
2. In a bowl, lob together the vinegar, soy sauce, minced garlic, lime juice, and olive oil. Throw in the salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk everything until well blended, then slosh it over the steak in the dish. Flip reverse the steak to coat both sides. Cover with plastic wrap, and marinate for as long as you want, overnight worked for us.
3. Take the steak out of marinade and fry in a hot pan until cooked medium. Slice into strips.

La Anarquía Carne

La Anarquía Cerdo

(for about 10 peeps)

• 1 (4 pound) boneless pork shoulder roast
• 475ml chicken broth
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 teaspoon ground cinnamon
• 2 bay leaves

1. Combine the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Seductively massage the spice mixture into the pork.
2. Place the bay leaves in the bottom of a slow cooker and plonk the pork on top. Pour the chicken broth over the pork, being careful not to rinse off the spice mixture.
3. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use the liquid in the cooker to moisten the meat if you need to. We did, it totally did the trick.

La Anarquía Cerdo

La Anarquía Pollo

(for about 6 peeps)

• 6 skinless, boneless chicken breasts
• 1 (20 ounce) jar salsa
• 3 cloves crushed garlic
• 2 tbsp of:
• ground cumin
• lemon juice
• chili powder
• oregano

1. Preheat oven to 205°C.
2. Chuck the chicken into a baking dish. Throw together the salsa (it ain't just for dipping chips people), cumin, lemon juice, chili powder, oregano and garlic. Slop the mixture over the chicken and cover. Bake in the oven for an hour or so.
3. Chop into small chunks.

La Anarquía Pollo

*All recipes adapted and modified from recipes on the online foodcyclopaedia that is allrecipes.com*

Peanut Butter and Bacon French Toast Sandwich

Because every week is sandwich week, really.

This recipe works best with some nicely staled challah - we get ours from Costco. Don’t make any plans to do anything for at least a few hours afterwards.

Serves 2-3

Ingredients

• 3 eggs
• ground cinnamon
• 300ml of whole milk
• 50ml of double cream
• Skippy Smooth peanut butter
• 6-8 rashers of smoked streaky bacon
• 1tbsp of vanilla extract
• at least half a stick of unsalted butter to hand at room temperature
• icing sugar
• blueberries
• maple syrup
• 2/3 stale challah rolls (or other white bread)

Method

1. Preheat the oven and throw the bacon in on a baking tray.

2. Beat the eggs, milk and cream together lightly. Add in a good dash of cinnamon and the vanilla extract.

3. Pour the mixture in to a flat bottomed dish.

4. Halve your rolls and submerge them into the dish for a minute, flip and then do the other side too. Try to get as good a covering as you can so the mixture has really soaked in.

5. Melt a healthy knob of butter in your favourite pan.

6. Batch fry the toast, making sure the pan doesn’t get too hot and brown the butter too much. 2-3 minutes per side should do it but you can flip pretty regularly. Keep going until they’re a pleasing golden brown.

7. Once the toast is cooked, let them cool a little and then add a healthy dollop of peanut butter. Smooth works best with this recipe since it’ll melt quickly and is easier to spread without ruining the finish of your toast.

8. The bacon should nicely crisp by this stage - wipe off any excess grease with some kitchen towel, snap them in two and put them on top of one half.

9. Apply the top half, add a liberal dose of maple syrup, a cursory handful of blueberries on the side and sieve a layer of icing sugar on top.

10. Cancel your plans for the rest of the day.

• Simon.

[RECIPE] Bacon Pickle Animal Cheese Sauce

Last weekend, we defeated rain and spread happiness throughout Brick Lane with Hot Dog hero Big Apple Hot Dogs as part of his quasi-competitive food blogger meetup #BlogEATBlog.

We didn’t think it would be worthwhile doing anything too subtle or off-brand, so here’s our down and dirty entry. It’s a four element topping: cheese sauce with bacon, an In-n-Out style ‘Animal’ sauce, chopped pickle and bacon crumbs. Here’s the recipe for the cheese bit.

The end result looked like this on the day, so here’s the recipe so you too can make it at home. It goes great with nachos.

Ingredients

This makes about 1.5 litres. Which is way more than you probably want.

• Six tablespoons of flour
• At least a pint of full fat milk
• Frank’s Hot Sauce
• Chipotle Tabasco
• Kraft cheese
• About a dozen slices of American cheese
• A pack of streaky bacon (we like Oscar Mayer for this recipe)
• Two dill pickles

Method

Lob six tablespoons of flour and a cup of milk into a bowl and mix until smooth. Lumpy sauce is bogus.

Take your bacon, lay it on baking tray and bung that in a preheated oven at about 180-200 degrees. Lowish and slowish, since we’re after crispness here folks.

While the bacon is crisping, put the flour and milk mixture into a saucepan and bring it up to a gentle simmer. While it’s coming up to temperature, chop your Kraft block into nice manageable chunks.

When the flour and milk have combined into a nice runny sauce, drop the cheese in. It’s best to introduce it in batches. Remember, Kraft is not real cheese, so it will melt slowly. Don’t turn the heat up, keep it low and slow.

Once the Kraft has disintegrated, throw your American cheese slices in. They’ll melt much quicker and change the mixture colour in a most pleasing way.

Keep it hot and check for a nice gloopy consistency. It should look like this:

Now, grab your two best friends.

Generously apply Frank’s first. Mix well and check flavour. Frank’s adds salt, flavour and colour. So this is up to you.

Do exactly the same with your Tabasco.

Dice your pickles, then dice your bacon (which you should take out the oven about now).

Introduce half of your bacon into the cheese sauce.

Mix it all up and you’re done!

To make the dog, line the bun with animal sauce, insert your frank, dollop a healthy amount of cheese sauce on top and finish with the diced pickle and bacon.