Blasted bean dip

What is it that makes a bean dip so enticing? Is it the smooth texture? Maybe the spicy kick. Everyone's got their own opinion on what makes a dip great. I value the health in my food, which influences my ingredient choices majorly.

For this bean dip I will be using some unhealthy ingredients, because why the hell not. I cook what I want!This is an excellent dish for a small gathering of friends or family. Tangy, simple, and slightly spicy, depending how creative you are with it. You can pretty much put whatever you want in it, but I keep mine relatively simple.

One could easily drink any alcoholic beverage with this meal, but I'm downing some whiskey. Personally I'm going for some Evan Williams Honey, while my plastered assistants are enjoying some Peach Benchmark No.8. This is a meal to be shared, much like alcohol is, so sharpen your friend making skills and enjoy the company.

Ingredients:
Refried beans
Black beans
Black/green olives
Mozzarella
Cayenne
Liquid queso

Step 1
Take out a medium sized, oven ready bowl. Layer out the refried beans flat in the bowl

Step 2
Layer out the black beans on top of the refried. You can mix if you like, but I prefer to layer them. Place the bowl in a preheated 350° oven for 15 min to let the beans cook.

Step 3
Pull those beans out of the oven and add your black olives, green olives, or both if you're crazy like me.

Step 4
Next layer is the mozzarella. I bought some prepackaged shaved stuff, which I never recommend. Go get some mozzarella balls and experience Italy in your kitchen for anti-Christ's sake.

On top of that cheesy goodness add the liquid queso. I buy the spiced one to add some kick, but for even more sprinkle that cayenne onto it.

Step 5
Throw it back in the oven for another few minutes, until the cheese is nice and melted.

Enjoy!

plastered pollo parmesan

Classic Italian dishes hold a special place in mio cuore. I was raised in a very Italian town in New Jersey, surrounded by authentic Italian restaurants. the amount of compassion that goes into the flavors of Italian food is un-matched


Ingredients:

tomato sauce (or crush your own tomatoes)
2 chicken breasts
salt
2 eggs
1 cup italian seasoned breadcrumbs
1 cup grated parmesan
1/4 cup olive oil
garlic cloves, peeled and minced
thyme, basil, sage, cayenne, salt, pepper
skim mozzarella cheese, sliced

STEP 1
Start off with the sauce. If you have store bought sauce like me, heat it up in a pan over low heat while you prepare the chicken. You can add salt, pepper, garlic, basil, cayenne and onion to taste.

STEP 2
Use a meat hammer to pound the chicken breasts into submission. I mean until they are about 1/4" to 1/2" thick. You can add a pinch of salt to the breasts if you are so inclined to retain water in your stomach.

STEP 3
Next, prepare you breading in a small bowl. Add the breadcrumbs, grated parmesan, and a pinch of salt and mix. In a seperate bowl whisk your eggs together.

STEP 4
Heat up 1/4 cup of olive oil in a pan over medium heat. Dip the chicken breasts in the eggs, then the breading mix, and then drop in the oil. Let the breasts cook until golden brown, flipping every minute or so. You can tell when they are crispy enough by dragging a fork across the top and listening to the delicious crispness. It generally takes 4 minutes per side.

STEP 5
Put chicken breasts in the sauce pan and put 2 or 3 slices of mozzarella on top of each cutlet. Cover the skillet until the mozzarella is melted. Add more basil, sage, thyme to desired effect.

Banjaxed Buffalo Burger

      Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo. Understand? No, that's alright, you came here to cook not to learn. 

       Bison meat is leaner than beef, meaning it has less fat and more protein. It is excellent if you are on a low-fat diet. For those lucky enough to live near a bison farm, such as myself, it is an excellent alternative for healthy living. 

      Bison goes better with red wines that have a woody flavor such as Merlot and Mourvedre. Cabarnet and Dolcetto also go well. If you are looking for a liquor, a nice Vodka such as Belvedere or Whiskey (Bourbon, Scotch) are always a nice choice. For this recipe I am enjoying a fine Whiskey, while my assistant scarfs down a cheap red. There's some debate over whether expensive wines are actually better, preference is key.

Down to Brass Tax, 
Ingredients:
Buns
Cheese
Bacon
Spices/Herbs (Thyme, Ceyenne)
Large Egg(s)
Spinach
Ground Bison
Olive Oil

STEP 1
Cut your big ol' buns in half and top with your cheese. I am using Pavino, an artisan Wisconsin cheese. Set that aside for toasting later on.

STEP 2
Let that pork belly sizzle. It's important to run your bacon under cold water so it doesn't bunch up while you cook it. Fry it on a skillet or frying pan over low-medium heat until ultra crisp. Soggy bacon makes people cry, so drain it on some paper towels and put them aside.

STEP 3
Oh Buffaloooo. Next is to form your bison patties. Some people are only going to be able to find frozen bison, which means you will have to defrost it. This is quickly done in a microwave for 1.5 minutes. The same amount of time for one to lose their cooking soul.I will be forming two patties and adding a pinch of Thyme and Cayenne. Enough to taste, but not overpower the bison.  

Unfortunately, I do not have a grill available and will be pan-frying my burgers. Coat the pan with some olive oil and fry the patty over medium heat. Flip every minute until almost done. Remove pan from heat and cover to let the meat continue to cook. 

STEP 4
Put your broiler on high and toast the cheese into the buns. Toast to your own preference. 
While the broiler is heating up it is a good time to fry your egg(s) You can use some of the left over bacon fat/olive oil/ or butter for the pan.

STEP 5
Assembly. Slap that beautiful meat between those buns and chow down till your heart bursts with joy. I add some amazing baby spinach and bbq sauce to my burgers, while my banjaxed assistant takes it straight and passes out in a food coma.

Thanks for reading!

Bio

Hello world, my name is Chris Sokol. Welcome to my blog! I am a Junior Transportation design student at the College for Creative Studies in Detroit MI. Throughout my days, I think of interesting and innovative design solutions for everyday products and transportation. One of my secret passions though is cooking. I have years of experience in the kitchen, and always try to do something interesting. So if you please, join me in cooking fantastic, healthy meals that will transform your tastebuds.