BLOGHUNGRY

Cheddar Crusted Chicken Cutlets

This is a recipe I made a few weeks ago that PopMuse wasn't crazy about. He has a phobia of mustard and just can't see past it. It's best to use thin cuts of chicken breasts (chicken cutlets) for this because they cook through faster. I used a few chicken breasts and baked them to make sure they cooked through. Overall I thought they were pretty tasty. You can also sub parmesan for  the cheddar. You really can't go wrong with anything crusted in cheese.

Cheddar Crusted Chicken Cutlets

2 large eggs
1 tablespoon Dijon Mustard
8 oz finely shredded sharp cheddar
1 cup dried bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1 to 1.5 lbs chicken cutlets
6 Tbsp olive oil

In a shallow bowl whisk together eggs and mustard. In a separate bowl combine cheddar, bread crumbs, salt, and pepper. Rinse the chicken and pat dry with a paper towel. Dip the cutlets one at a time into egg mixture and drip off excess. Dredge cutlets into cheese mixture until covered completely and transfer to a plate. Sprinkle any extra cheese mixture atop the chicken cutlets if necessary. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add 1/2 chicken. Cook turning once until browned and cooked all the way through, 3 to 5 minutes per side. Carefully wipe out skillet and repeat with remaining olive oil and chicken.

The Bloghungry Sex Tape Scandal

To Whom it May Concern:

I would like to release a statement about the alleged Bloghungry sex tape that has been circulating from my cleaning lady's blog. My family and I have been shamed by my cleaning lady's disregard for my privacy and we urge you not to visit her site or search for the video on youtube. As an international gay food blogging celebrity it is very important for me to set and uphold limits on my personal exposure. Without these limits, I am nothing more than a trashy dry-hump artist pushing Paula Deen's Bananas Foster recipe. Thank you for your loyalty and support.

Yours in Gay Food Blogging,

Bloghungry

   
Paula Deen's Bananas Foster

1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.

Rainbow Peanut Noodles

My name is Bloghungry and I am an Asian noodle addict. My insatiable hunger for udon and chow mein has spread to Thai noodles with peanut sauce and I'm inches away from quitting my job and devoting my life entirely to pasta. This recipe by Sara Moulton offers up a tasty mix of noodles, chicken, and veggies with the best peanut sauce I've ever had.

Rainbow Peanut Noodles

1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil
5 carrots, peeled and grated
2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips)
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing

Arrange the noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese Peanut Dressing.

Chinese Peanut Dressing:

One 1/2-inch-thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste, or more to taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3 1/2 tablespoons sugar
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth or water, or more if necessary

In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks. Yield: 1 3/4 cups

Easy Lemon Mousse

Bloghungry has been a lazy blogger. I've been far too interested in sleeping on the couch with my dog to take pictures of my food these days. However I'm back on the horse now and after an evening of light summer recipies and She's the Man, I am ready to show and tell again. This quick lemon mousse recipe takes less than 15 minutes and could easily serve 6.

Easy Lemon Mousse

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
zest of 1 lemon
juice of 1 lemon
Store bought butter cookies or shortbread rounds

In a medium bowl, stir pudding and milk according to package directions. Add lemon zest and juice and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

Steak Frite with Fries and Garlic Butter

   
There are times in ones life that savory sliced steak and homemade garlic fries are a must. I made this a couple weeks ago and it turned out pretty great. I was in a hurry so I cut my marinating time down to 30 minutes and it still turned out fine. The real flavor comes from the garlic butter.

Steak Frite with Fries and Garlic Butter

1 ounce balsamic vinegar
1/2 ounce olive oil
Pinch kosher salt
Pinch ground black pepper
1 tablespoon chopped parsley, plus 1 tablespoon
8 ounce London broil
4-5 medium russet potatoes
2 tablespoons grated Parmesan
4 tablespoons Garlic Butter, recipe follows

Preheat oven to 400 degrees.

Combine balsamic vinegar, olive oil, salt, pepper, and 1 tablespoon parsley. Add steak and marinate for at least 2 hours.

Slice potatoes skin on into fries. Toss with a pinch of salt and 3 Tbsp olive oil. Bake fries in oven until crisp about 15-20 minutes.

Pan sear or grill marinated london broil over high heat for 45 seconds on both sides and cut into 1/4-inch strips.Toss fries and sirloin together with garlic butter, Parmesan, and remaining chopped parsley.

Garlic Butter:
4 ounces butter, melted
1 ounce olive oil
2 tablespoons minced garlic
2 tablespoons chopped dried basil
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley

Put olive oil, butter, and garlic in small sauce pan over medium high heat until garlic is slightly browned. Stir in remaining ingredients and set aside.