Kyle’s Kitchen
It may seem strange to have a recipe for a fried bologna sandwich, but my mouth watered when I was watching a girl named Trinity Jae make one in a video. And the recipe is from Snoop Dog, who probably knows a thing or two about good food since he is besties with Martha Stewart. Here you go.
Snoop Dog’s Fried Bologna Sandwich
3 slices bologna 1 tbsp unsalted butter 2 slices white bread 1 tsp yellow mustard, 3 slices American cheese, Barbecue potato chips, as many as you want.
Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.
In a medium skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom completely. When the skillet is hot and the foam has subsided, add the bread. Lightly toast for about 2 minutes per side, or until golden. Transfer to a cutting board and spread the mustard on one slice of bread.
Return the skillet to the heat and add the bologna in a single layer. Cook for 2 to 3 minutes, or until the edges are golden and crisp. Flip the bologna and top each slice with the American cheese. Cook for 2 to 3 minutes more, or until the cheese starts to melt.
Place the fried bologna and cheese on the toasted bread slice without mustard and top with as many chips as you and your sandwich can handle.
Close the sandwich, placing the other bread slice, mustard- side down, on top. Go to town.
—kwc— And since we’re already being unhealthy how about macaroni and cheese to go with our fried bologna sandwich. This one is Ina Gartens so you know it’ll be good. Rumor has it that when she posted this recipe her website crashed.
Ina’s Overnight Mac & Cheese
Kosher salt and freshly ground black pepper 8 ounces elbow macaroni or cavatappi, preferably Italian 3 cups heavy cream 2 cups grated Gruyere, divided 1 cup grated sharp white Cheddar, such as Cabot, divided 1/4 teaspoon ground nutmeg 2 tablespoons melted butter, plus extra for the dish 1-1/2 cups fine fresh white breadcrumbs (5 slices, crusts removed, see note) Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.
Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, 1/2 cup of the cheddar, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. The pasta will absorb the cream and expand.
When ready to cook, allow the mixture to sit at room temperature for about an hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.
Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. Combine the remaining 1 cup Gruyere and 1/2 cup Cheddar and sprinkle it evenly on top. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.
Note: To make 1-1/2 cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs.
—kwc— Here’s a decadent dessert to finish off our meal.
Kentucky Butter Cake 3 cups unbleached all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup butter 2 cups granulated sugar 4 eggs 2 tsp vanilla extract 1 cup buttermilk
For the Butter Sauce
3/4 cups granulated sugar 1/3 cup butter 2 tsp vanilla extract 3 tablespoons water Preheat the oven to 325. Generously grease a 10-inch Bundt pan.
In a large bowl, sift together flour, salt, baking powder, and baking soda.
In a separate large bowl, add 1 cup of butter and 2 cups of sugar. Beat at medium-high speed until the mixture is light yellow and fluffy, about 3 to 4 minutes.
Beat in the eggs one at a time. Add the vanilla extract.
Pour the dry ingredients and the buttermilk, alternating, into the butter-sugar-egg mixture. Beat for about 1 to 2 minutes at low speed, or just until the ingredients are well-combined.
Pour the batter into the greased pan. Bake for 60 minutes. To test for doneness, stick the center of the cake with a toothpick. If it comes out clean, it’s done baking. Leave the cake in the pan.
Using a fork or knife, poke holes in the warm cake.
Make the butter sauce while the cake is baking. In a saucepan over medium heat, combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and water. Stir until the mixture is combined, but do not let the mixture come to a boil.
Pour butter sauce over the warm cake. Let the cake cool completely before removing it from the pan.
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