White Trash Gourmet

Posted on March 20, 2005 by adam
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I was trying to think of some kind of feature to put here before Memorial day hits and the entire summer is reserved for grilling, smoking, and barbeque. Now, now ... before you (and I) start mouth-watering over the thought of delicious smoked brisket drowned in tangy barbeque sauce, let's move to our feature of April-May, which is ...duh-duh-duh-duh ... all the wacky recipes that the snotty chefs wouldn't get caught dead cooking or eating.

Let's call it White Trash Gourmet. KB's recent recipe of the Ultimate Grilled Cheese sandwich prompted this latest feature, one which is truly near and dear to my heart. Could you imagine a chef like Wolfgang Puck frying bologna? Me neither. If this is not the essence of what Men in Aprons is all about, just shoot me now.

I think this is one we should have fun with. I think even the bachelor quesadillas should qualify in this category.

You know what I'm talking about, right? Stuff like, Frito Pie. Or cream chipped beef on toast. Or ... or ... red wine with ice in it (Sorry, J & C). And I really want to try a battered, deep-fried bacon recipe. I heard there's a place near College Station, Texas that serves this.

Let's have fun with this. If you have a favorite wacky recipe that the most snotty French chef wouldn't get caught dead making, send it on to us.

Posted by adam on March 20, 2005
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One Year Ago Today: Grilled Sausage and Peppers Moroccan Spicy Chickpea Soup

Comments

I make what I call my 'bachelor casserole.' It consists of a pound of ground beef (on my healthy days I use ground turkey), browned in a skillet and drained. Then addd two or three cans of diced Rotel tomatoes and simmer.

Meanwhile, I cook up a box of Kraft mac and cheese. When done and the cheese sauce is mixed in, I add the meat/Rotel mixture and stir.

Voila.

If I want to dress it up for company, I pour it into a casserole dish and top it with some grated cheddar and/or bread crumbs, then stick it under the broiler long enough to brown.

Posted by: FTS | April 9, 2005 8:39 PM

Frito Pie? LOVE that stuff!! I also make a Frito salad:

Lettuce, tomato, red onions, can of tuna (in water), dark kidney beans, Best Foods Mayo (has to be Best Foods/Hellman's), and throw a bunch of fritos on top. Yummy.

Posted by: Brandi | April 13, 2005 12:01 PM

The preceding recipes are good, but way to complex for everyday white trash cooking. I should know. My recipe has 2 ingredients. You heard me,

2 ingredients.

Just loosely fry up some ground beef, known as "chop meat" in my family, in a medium skillet, drain the fat (or don't) and add one can of Campbell's Baked Beans. Heat through and serve plain or over toast.

And there you have it, a meal fit for someone with a sofa on their porch. Seriously, for all the from-scratch, home cooking my family does, this remains a bizarre (yet delicious) quick dish.

Posted by: The Food-and-God Guy | May 24, 2005 11:34 AM