Allan impresses the crew with a surprisingly simple dish of angle hair pasta, garlic, parmesan cheese, and a dash of milk , topped with a couple of shrimp. A fancy flavor doesn’t have to be complicated.
The Cooking Today Show
The Food Dude 3.09.2023: Blackberry Crisp
Allan goes for more comfort food this morning. Everyone in the studio gets their own warm blackberry crisp to brighten their day.
Cooking in a Tiny Kitchen: Season 1 Episode 8: Spaghetti Sauce and Meatballs
Scott is joined by his good friend Claire to take on a classic comfort food. They make an amazing spaghetti sauce and meatballs.
The Food Dude: 3.02.2023: Dry Rub Ribs
Allan starts off the Spring weather with a solid hit, dry rub ribs. He slow roasted a slab of St. Louis style ribs for three hours at 300 degrees (F). The ribs are a perfect slide off the bone and the whole crew agreed that they were amazing.
The Food Dude: 2.23.2023: Dirty Rice
Allan stays with the New Orleans theme at the end of Mardi Gras and serves up the classic Dirty Rice. The crew was ready to eat and enjoyed every bite.
Cooking in a Tiny Kitchen: Season 1 Episode 7: Homemade Pizza
Scott decided to save some serious money this episode by making pizza at home from scratch. Yes, that includes making his own crust.
Pizza Dough
3 1/2 cups flour
1 teaspoon salt
2 1/4 teaspoons instant yeast
1 tablespoon sugar
2 tablespoons olive oil
1 1/3 cups warm water (100-110F)
Mix the sugar and water together. Once the sugar is dissolved, add the yeast and mix. Let sit until the yeast blooms, approx. 5 minutes. Once bloomed, add the olive oil.
In a large bowl, or the bowl of your stand mixed, add the flour and salt, and stir gently until just combined. Add the bloomed yeast mixture and beat on low for 2-4 minutes, or until the dough has formed a ball.
Turn out dough ball onto a floured surface and knead for an additional 5-7 minutes, or until the dough bounces back from a poke test.
Grease a large bowl with olive oil and place the dough ball inside. Cover with clear wrap or a damp kitchen towel, and let sit at room temperature for 60-90 minutes, or until doubled in size.
Once risen, turn the dough out onto a floured surface, punch it down, and separate into two. If only making one pizza, place the second dough ball into an airtight container and freeze for up to three months.
Punch out the dough into your desired shape and start making your pizza.
Buffalo Sauce
1 cup hot sauce of choice
1/2 cup butter
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1 dash of cinnamon
The Food Dude: 2.16.2023: Mango Chicken Curry
Allan goes way outside the lines this week and takes a chance on mango chicken curry. Happily, the crew is impressed with his version of the classic dish and a great time was had by all.
Cooking in a Tiny Kitchen: Season 1 Episode 6
Scott serves up one of his favorite comfort foods, a hotdog smothered in Coney Island sauce.
Coney Island Hot Dog Sauce
1 lb. ground beef or bison
1 chopped onion
1-2 cloves minced garlic
1/8 cup yellow mustard
1 small can tomato paste
1/2 tsp paprika
1 tsp cumin
1 tsp chili powder
1/8 tsp cinnamon
Salt and pepper to taste
2 cups of water or 1 cup water and 1 can of lager
Mix all the ingredients in a sauce pan using a masher to ensure the meat is broken up. Cook on medium – low heat for approx. 1 hour, simmer longer for a deeper flavor.
Cooking in a Tiny Kitchen: Season 1 Episode 5: Cake Cookies
Scott gets into the spirit of a true snack and dessert all rolled into one, the cake cookie.
Cake Cookies
Any standard box cake mix of your choice
Two large eggs
1/2 cup oil
Additional Optional Ingredients: Chocolate chips, Nuts, Etc
Mix everything together in a bowl until there are no dry streaks.
Bake at 350 for 10-12 minutes or until edges are golden brown.
The Food Dude: 2.09.2023: Red Beans and Rice
Allan serves up the classic Louisiana comfort food, red beans and rice. Slow cooked with smoked pork, it really hits the spot.
Allan Gilbreath 