Tuesday, October 13, 2009

Pan Galactic Gargle Blaster

In honor of the 30th anniversary of the Hitchhiker's Guide to the Galaxy, I thought it would be a good idea to find a recipe for an appropriate toast...

According to the Hitchhiker's Guide to the Galaxy the Pan Galactic Gargle Blaster is "the best drink in existence. Drinking one is like having your brains smashed out by a slice of lemon wrapped around a LARGE gold brick. Drink...but...very carefully..."

Here's a modern day version of the drink:


  • 1/2 oz Vodka
  • 1/2 oz Yukon Jack
  • 1/2 oz Peach Schnapps
  • 1/2 oz Jack Daniels
  • 1/2 oz Triple sec
  • 1/2 oz Grenadine
  • Lime juice
  • Pineapple juice
  • Top with 7-Up

Mixing instructions:

Fill Collins glass with ice. Add first 5 ingredients. Fill glass almost to the top with pineapple and lime juices, add Grenadine for color, and top off the glass with 7-Up or Slice. Shake or stir.

Here is the recipe as it occurs in the book...

"Take the juice from one bottle of that Ol' Janx Spirit.
Pour into it one measure of water from the seas of Santraginus V
Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).
Allow four litres of Fallian marsh gas to bubble through it (in memory of all those happy Hikers who have died of pleasure in the Marshes of Fallia).
Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odours of the dark Qualactin Zones.
Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian suns deep into the heart of the drink.
Sprinkle Zamphour.
Add an olive.
Drink...but very carefully."

Tuesday, October 6, 2009

RIP Gourmet

It is a sad, sad day for foodies...How depressing is it that the oldest food magazine in the country is no longer going to publish its magazine?

To Gourmet magazine - we will miss you. You have inspired many delicious creations from my kitchen.

And to Gourmet editor in chief Ruth Reichl - you're awesome. We love you and look forward to reading about your next adventures.

So what's going to happen to my subscription? Do I get a refund?


In honor of it being German-American day, here is a good recipe for Schnitzel...plus you get the added bonus of it being fun to simply say "wiener schnitzel" in a German accent.

This also may be a great time to check out some of the great German beers out this time of year...one of my favorites is the Spaten Oktoberfest. It is generally only available right now until November or there abouts...so get it while you can!

Schnitzel (Breaded Pork Cutlets)

Serves 4. From Cook's Illustrated.

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.


7 large high quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)


  1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

  2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.

  3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.