November 2011Season 3

Reel Tasty: Season 3REEL TASTY is a dinema themed supper club serving twenty strangers a 5 course gourmet meal paired with a meal appropriate film. Since May 2008 the Forking Tasty team has crafted, prepared this evening for guests, some new and some old, on a HUGE deck in Brooklyn while screening the film two stories high on the adjacent buildings facade. After some snacks and mingling, guests are seated at a long communal table for the family style feast. Once the sun goes down the film lights up with two story high glory and the culinary adventure kicks into overdrive.

REEL TASTY is part of Forking Tasty Suppers food projects and is an exercise in socialization at it’s core. The concept was born from the team’s Italian roots where conversation, good and bad, were ALWAYS present around the dinner table. There are few things as intimate as sharing food with someone. Providing a social environment that allows people to connect in a meaningful manner will always be an important element to their events. With REEL TASTY they use the movie as a catalyst and leak it into the food, conversation and even the decor. This issue highlights the gastronomic and cinematic exploits of the teams third season. Enjoy!

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ContributorsEditor/Designer

Jason Anello

PhotographerKun Kim

ChefsAimee Bariteau

Jason Anello

Kitchen StaffEric Ross

Preethi Matthew MarisaKumikoFletcher

Inquiry/CateringForkingtasty.com

hello@forkingtasty.com

CaddyshackTo kick off the season we dug deep into our favorite movie list and pulled out Bill Murray, Chevy Chase and Rodney Danger-field. You can bet on some reimagined Country Club fair for sure.

Cleopatra JonesA 6ft tall, ex-model, international female spy who can kick ass, drive like a pro and fire a gun better than Rambo. What else to inspire some amazing soul food creations?

Escape from New YorkBegging us to design a New York themed menu, this dinner may be hot like a prison but far more tasty.

The Three AmigosA song filled, dance inducing, joke a minute, slapstick comedy, anchored by three amazing comedians and one reconstructed roast pig.

Guess the movie gameYou know we love to play. Just like our trivia game before every movie, this game will work hard to stump you.

What’s Next?We are always planning something. Here are the top 5 things we have in the works.

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Contents

CADDYSHACK

In the immortal words of Jean Paul Sartre, “Au revoir, gopher”.

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Our season opener was a hole-in-onebut not without it’s series of sandtraps. The boys from Caddyshack graced the screen while Aimee and I did our best to whip up our fanciest country club fare amidst the formidable obstacles namely, mother nature.

This evening we decided to start off with a sort of drunken Arnold Palmer. A little vodka, some Fresca and a few secret ingredients left us with an ice cold pitcher of fizzy, spiked, lemonade-iced tea-ish beverage that went faster than the Caddyshack gopher disappears down his hole. As prepping began inside, those sandtraps I mentioned earlier kept us guessing. The grey clouds overhead let on a sprinkle, then stopped, toying with our emotions as we wondered if our 20 guests would soon be huddled around my coffee table.

As prep began to heat up in the kitchen our guests were treated to a few snooty snacks. Radishes with bagna cauda butter and bacon marmalade palmiers were platted and served to compliment our wine choices.

Usually Lily, of Dandelion Wines, picks out the grapes but I neglected calling her until the last minute in my pre-day prep. Luckily, Tom over at Dandelion picked up the slack and found two suitable bottles. The 2010 Vrac rose, if that doesn’t say midwest country club I don’t know what does, was a simple, fresh and fruity grenache syrah. The red on the other hand was a big, powerful Cabernet Sauvignon that is hugely flavorful, and studded with notes of licorice. The craziest part of this 2008 Tortoise Creek Cab was that the finish had a smoky flavor that I could swear reminded me of a hickory wood BBQ pit.

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Soon after the drunken pro golfer pitcher was drained and the palmiers were reduced to crumbs we marched out three appetizers. First up to compliment the red, smoked trout devilled eggs. Any smoked fish immediately says country club in case you were wondering the tie in. Next was a warm asparagus soup with lemon oil and sourdough croutons because asparagus is in season and Aimee makes amazing soups. Finally, you can’t have country club kitsch without a club sandwich. Ours was a foie gras BLT on fresh baked, then toasted, brioche.

As our guests snacked through appetizers and warmed up to each other we realized we had gathered a nice crowd based on their chatter, dismisal of a few rain drops and desire to capture every course and moment on film (pixels). The rain had finally seemed to give us a break and we finished up setting the table for our 20 guests. This was our first 20 guest table, up from 16 last season, and the extra 4 seats were an exciting addition for us.

About 20 minutes later the entrees were being finished up, the sun was doing the same and our guests had found a seat at our extra long dinner table. We paraded out the entrees with stories and explanations, as usual, to our waiting new friends. Starting with a heaping bowl of roasted broccoli dusted with fresh mint we moved through the dishes. Israeli couscous with roasted asparagus tips made its debut because of that ever so fresh, in season, asparagus. Dialing up the country club vibe once again we finally presented the surf and turf. We liked the idea of Lobster but thought that it was too fancy for the Caddyshack style club so we used it as an opportunity to introduce our favorite lobster substitute. Our poor man’s lobster rolls were roasted, chilled, monkfish with a vinegar/mayo based sauce. To anchor the entrees we chose filet mignon. More accurately we tied off 4 beef tenderloins and grilled them to perfection with a quick finish in the oven to get that desired medium rare center. Sliced in 2 inch thick medallions we served this with honey rhubarb chutney, another in season veggie that called our name while we strolled through the farmers market during our pre meal shopping.

As the table ate up we retired briefly into the kitchen and contemplated the next course. A little surprise each dinner is the popcorn. We never tell our guests it’s on the menu and we never decide the flavor ahead of time. It’s a little creative game Aimee and I get to play in the middle of “service” that keeps us on our toes. What popcorn goes with Caddyshack and country club kitsch?

The movie soon lit up the deck and our guests attention turned towards the back of the deck. We decided on a duck fat, truffle salt popcorn. Basically putting every over the top indulgence in one bag.

As the movie came to a close there was one more surprise from the kitchen. Twenty “Baby Ruth” brownies with whipped cream and a quick caramel sauce were spread out down the long table. If you don’t get the Baby Ruth joke I won’t spoil it but let’s just say it was a culinary risk using that ingredient. The brownie was followed by a scoop of fresh cut wheatgrass ice cream to brighten up the palate and conclude the evening.

Of course no recap is complete with out recipes and a shout out to the crew. The crew is what makes these nights possible. Kumiko, our newest member, not only rode her bike from midtown Manhattan to our deck but rode it home after standing strong at the sink for 3 plus hours. She is a true gem that was a big part of our success. Of course we also have to thank mother nature for keeping us on our toes and ultimately keeping us dry.

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Snacks:Bacon marmalade palmiersRadishes with bagna cauda butter Appetizers:Foie gras BLT

Asparagus soup with lemon oil and sourdough croutons

Smoked trout devilled eggs

Entrees:Grilled beef tenderloin with honey rhubarb chutney

Israeli cous cous with roasted asparagus tips

Poor man’s lobster rolls

Roasted broccoli with mint

Dessert:“Baby Ruth” brownie with whipped cream

Homemade wheatgrass ice cream

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“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”- Voltaire

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Poor Man’s Lobster RollsThis recipe was created at the height of the lobster roll craze in NYC. Trying to make the delicious sammy a bit more wallet friendly we borrowed an old secret from our “Poor Man’s Risotto”. Monkfish has a similar texture and taste to lobster except not quite as sweet. A few key ingredients turns this inexpensive fish into a decadent dish fit for country club clientele or your best friends.

IngredientsMonkfishGreen OnionsMayonaiseCider vinegarSmall rollsGarlicTarragonButterSalt and pepper

DirectionsLightly salt and pepper the monkfish. Roast in a 375 degree oven for 15-20 minutes. Remove from oven and let cool. In a small bowl mix cider vinegar and mayonaise until you get the desired consistancy. When fish is cool chop into small bits and mix into dressing. Chill for 3-4 hours. Chop tarragon and garlic mix into melted butter. Brush both sides of the rioll with butter mixture and grill for 2 minutes. Remove from grill and sprinkle with more tarragon. Place a table spoon of monkfish on the roll and serve

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CLEOPATRA JONES

See you around, Super Honkie!

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We’ve waited a long time to execute this dinner.This genre has some really fun flicks and we played deep into it not only with the food but right down to the menu design. Details people. Details. From the hair pick to the dessert we packed as much blaxploitation as we could into every edible and non-edible morsel of the evening.

Upon arrival our guests snacked on some quick pickled okra and a few bacon-jalapeno mini corn muffins. Just a lil’ stomach opener. As they munched and became acquainted we provided a little beer and wine to wash down the snacks. A couple Honey Brown’s and some Porkslap cans would do the trick for the beer. The wine proved a bit trickier and so I turned to Lily, of Dandelion Wines, as usual. Considering the theme and the cuisine she provided two excellent choices. The white was a classic Cotes du Rhone with a honeysuckle nose and fruity notes of white peaches and apricots. Delicious and addictive! DOMAINE DE LA BASTIDE COTES DU RHONE BLANC 2010. The red was aptly named and as bold as the movie genre’s collective statement. THE PEOPLE’S ZIN 2009 is a full and jammy California Zinfandel with notes of smoke and blueberries. Perfect for soul food and finding a soul mate!

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As our final guests arrived we started immediately with our carefully curated appetizers. First up was fried mac and cheese balls with homemade hot sauce. We followed that with oxtail marmalade tartlets. While that kept our guests busy chatting and chewing, major kitchen prep kicked into overdrive. Grits, pork and the final appetizer spun the kitchen into a momentary frenzy.

In the midst of that very long, hot, frantic moment of food prep Aimee plated and served the final appetizer, one in which we had been dreaming of making a reality since last season. Fried chicken thighs and waffles with a little Mike’s Hot Honey to drizzle over top. This one was so good I had to include a double picture of it. And, it seemed as though our guests felt the same.

That long frenzied moment seemed to drag on longer than expected. The kitchen crazy continued as the grits thickened and the fish slide into the oven with it’s bright yellow top coat. Over at the prep table the raw collards, risky but delicious, were being combined and tossed with the grapefruit and dressing. Simultaneously the pork was being freed from it’s butcher twine restrains and drizzled with a touch of peach nectar reduction.

Our guests seated themselves anticipating the entree parade that was just minutes away. First up was our salad. We really wanted to incorporate collard greens but we didn’t want to serve the standard. We thought keeping the greens fresh and raw would be more summer but we had to figure out a way to cut the bitter and mellow the texture. Grapefruit along with very tiny pieces of green did the trick.

Next up was reversed smothered pork loins. Again we wanted to be true to soul food but wanted something new about this dish. We struggled with using a pork tenderloin because it was the antithesis of where soul food came from, cheaper cuts of meat rather than the most expensive. After we got past the mental struggle we decided to smother the pork. The twist was we did it from the inside out using an onion and peach filling.

Third were some uber rich, crazy creamy grits that we finished with a little lavender butter. Lavender is a tough spice to work with because it can become very floral and over power everything. It’s delicate scent is deceptive when used as an ingredient. We found the perfect balance earlier in the week in the test kitchen. Here we also discovered the perfect finishing cheese, a creamy montina.

The final dish out was something we created out of our deep commitment to the soul food-blaxploitation theme. We couldn’t imagine not having sweet potatoes and fried green tomatoes represented at the meal. And, I have a personal love for the heavy thick bite of biscuit gravy. Taking all that into consideration the Soul Napoleon was born. A roasted sweet potato served as our base. On top of that we stacked a fried green heirloom tomato and then a perfectly crisped piece of cod dusted with turmeric. To finish it, a small dollop of bechemel sauce. Our guests dove into the plates with the same excitement and dexterity of the 6 foot 2 spe-cial agent that would soon make her debut on the deck.

Shortly after the final bite of pork and slup of grits was completed Cleo jumped to the big screen and our Blaxploitation evening was propelled to the next level. Hot sauce popcorn was served up as a snack while the kitchen started prepping the desserts.

Just before the movie came to a close we snuck out a few sweet treats. First a piece of coconut cake with warm peach compote. That was followed by a refreshing scoop of cherry cobbler ice cream. Come on! How could we finish a soul food meal without cobbler?

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Snacks:Bacon-jalapeno mini corn muffinsQuick pickled okra Appetizers:Oxtail marmalade tartletsFried chicken and waffles with Mike’s Hot HoneyFried mac and cheese with homemade hot sauce

Entrees:Reversed smothered pork loinLavender butter cheese gritsCollard green grapefruit saladSoul Napoleon’s

Dessert:Coconut cake with warm peach compoteCherry cobbler ice cream

“Cooking is like love, it should be entered into with abandon or not at all.”- Harriet Van Horne

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”- Luciano Pavarotti

Collard Green Grapefruit SaladWe couldn’t let a soul food menu end with out representing the most famous of greens. We took a risk and opted to create a dish that did NOT require a long, slow cook of the greens. Collard greens are very bitter and the long braise softens both the texture and that bitterness. Pulling inspiration from some recent raw kale salads we decided to work with the collard greens raw. The winning result was found in making our green pieces very small and then contrasting the bitter with a sweet and tart grapefruit nectar. In each bite you get all three strong flavors. Together they work to explode and please the tastebuds.

Ingredientscollard greens, small dicegrapefruit, slice away all the rind and pithgrapefruit zesthoneyolive oilcider vinegarsalt and pepper

DirectionsMix about a tsp of honey into the grapefruit and let sit for one hour. Remove from refrigeratior and drain reserving the juice. Vinegrette: add a few tablespoons of teh reserved grapefruit juice to a bowl. Mix in olive oil and a splash of cider vinegar. Add a tbs of honey and salt/pepper to taste. Combine grapefruit and collard greens and toss with the vinegrette and serve.

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ESCAPE FROM NEW YORK

Call me Snake.

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The great escape finally happened.When hurricane Irene blew in we didn’t know if this dinner would ever happen and we never thought an actual escape from New York would be necessary. Luckily we got it back on the calendar. Ironically it was a day before perhaps the most somber escape from New York ever. On September 10th, we filled a table of 20 to celebrate NY, it’s food and the sci-fi, 80’s cult classic Escape from New York.

Although, the movie and the very important anniversary don’t really compliment each other, it did provide a vehicle to honor New York, get an on screen peek at the World Trade Center and respect those heros and victims in our own little way. The rest of the night was about the sci-fi hilariousness and NYC amazingness (manifested through food).

The evening began with a personalized “fun pass” for each guest which explained the gastronomic ride they were about to embark on. We started off with a few snacks appropriately made for the theme. Candied mixed nuts, AKA Nuts about Nuts, and chopped liver with bagel chips provided the necessary stomach preparation that a homemade snake bite cocktail would require. For those of you who simply are out of the loop, Snake is the main character of the movie. Ahhhh, now ya get it.In case the snake bite was a little much, a little early, some Brooklyn Lager was on hand along with two delicious New York wines hand picked by Lily, of Dandelion Wines. As we saw that snakebite pitcher bottoming out we knew we needed to send some more substantial treats to the deck. A delicious first app and great liquid absorber, Aimee’s homemade NYC pretzels with mustard seed butter were first out.

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Next was the Manhattan snake chowder followed by our cute and fun little take on diner food, mini gyros with tzatziki. As our guests enjoyed the kitchen was busy prepping for the first round of entrees. Olive oil poached salmon with roasted tomatoes, pickled onions and garlic butter topped toasted bagels got the quick attention of the table. That was followed by a heaping board of grilled pizza. My cousin Mario showed me this technic a few years ago and he swears by it. It is amazing for a new flavor on pizza (think grilled char) as well as keeping my apartment cool during those hot summer nights. A mix of provolone, salumi and my standard marinara topped the grilled dough giving it just a touch of bite. The table got busy mingling and munching as we prepped the next two entrees.

Just as our escapees were finishing off the pizza and the salmon we came by with our next two dishes. The first containing our only “service announcement” of the evening. What was to be a roof top farm heirloom tomato salad turned into a green market harvest due to Katrina’s little fit which upset the rooftop crops. Never fear, the roof recovered.

The salad which was simply dressed in extra amazing olive oil and a splash of cider vinegar (honestly that is all it needs when the tomatoes are so perfectly ripe) was followed by the namesake dish of the evening. Our New York strip steaks with lemon bearnaise sauce came just in time to fix our carnivores worry that their stomach was filling up too fast. With the table nearing satiation and the conversation flowing faster than the wine we knew we had done New York proud.

The sun had long dimmed behind the building facade movie screen. With a controlled dimming of our fabricated light, the screen took over the deck and began to dominate the conversation. Of course we wouldn’t send our guests into a futuristic New York epic without something to munch on. A smoked bacon salted popcorn accompanied the opening trivia game and following sci-fi madness.

A good 67 minutes later, just as Snake was escaping New York, we had just 2 more official temptations to serve. Aimee’s amazing ricotta cheesecake with mixed berries slipped in front of our screen mesmerized guests.Normally our final course is simply a homemade ice cream but we didn’t think we could finish a New York meal with out coffee. To do a coffee ice cream didn’t seem creative enough for a city that brims with art and innovation. We decided to pull a retro New York delicacy, an acquired taste I must admit, and mix it with a basic handmade sweet cream. Our Manhattan Special ice cream floats provided the caffeinated pop and necessary nod to NYers morning, noon, night, midnight and wee hour staple.

A word on Manhattan Special because apparently it’s not as well known as it is in the Anello household. It’s an espresso soda made and bottled in Williamsburg Brooklyn. My father would drink this constantly when I was a kid. My brother and I hated it. We never understood the mix of cola and coffee but then again we didn’t grow up in the 50’s in Greenwich Village. That’s to say we always chalked it up to a city thing. Experimenting with the beverage for reason of theme seemed right. But, when I stumbled on the ice cream float I actually found the perfect place for this beverage to live. Deep inside an ice cream filled vessel was a fantastic discovery that I now keep as a staple for any drop in guests with a sweet tooth.

One more small but eye-popping morsel surprised our guests as they departed for the evening. Handmade, mini black and white cookies were individually wrapped for each guests for their journey home.

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Entrees - Olive oil poached salmon with roasted tomatoes, pickled onion and toasted garlic bagels + New York strip steak with lemon bearnaise sauce + Grilled pizza + Rooftop Farm heirloom tomato salad Dessert - Ricotta cheesecake with mixed berries + Manhattan special ice cream float

SnacksCandied mixed nutsChopped liver with bagel chips

AppetizersManhattan snake chowder Soft pretzels with mustard seed butter

Mini gyros with tzatziki

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“Life is so brief that we should not glance either too far backwards or forwards…therefore study how to fix our happiness in our glass and in our plate.”- Grimod de la Reynière

Grilled PizzaThis recipe was pulled straight from my cousin Mario who lives in Florida via Bensonhurst. Rather than heat up his house even more than the southern sun attempts every day in South Florida, he turns to the pool side grill where he has perfected crispy crust. This recipe is all about the base. Once you have your dough technic mastered, fill it up with whatever toppings you desire and enjoy both a tasty pizza and a clean, cool kitchen.

IngredientsPizza dough (buy it from your favorite pizzeria)

Olive oil

Toppings of your choice

DirectionsHeat grill to it’s hottest possible point. All burners on high. Roll out dough to form pizza. For managability make pizzas about 15” in diameter. Brush olive oil on one side of the dough and teh grill. Make sure to get the entire surface. Place pizza olive oil side down on the grill and close the lid quickly. In 5 minutes remove the pizza from the grill. Remove from grill and olive oil the uncooked side then flip pizza so grilled side is facing up. Add sauce and topping. Place back on grill for another 5 minutes or until toppings are hot/melted. Remove and cut to desired size. I love serving it right on the board but you can plate it or use a serving tray just as well.

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THE THREE AMIGOS

Sew very old one. Sew like the wind.

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Ariba! Ole! and Amigos!The season 3 finally of REEL TASTY went off better than we could have ever expected. Again we bit off a little more than we could chew. In the end the Mexican fiesta, with our favorite three amigos, was a pinata smash hit. Although we didn’t have an actual pinata we did have everything else very well represented form pork to beans to tequila.

We had a few earlier run in’s with the weather this season. For our final dinner on the deck, mother nature gave us a treat. A 78 degree day with a cloudless sky in October blessed us. This set the scene for a lovely, unusually warm, evening to unfold.

As our guests arrived they were greated with a pitcher of pomegranate margarita to ease them into the mood and begin snacking and mingling. The wines for a Mexican dinner were tough to choose. Lily, of Dandelion Wines, decided to go the Latin route from two prominent Latin wine regions. Chile and Spain are much more known than Mexico for their vino. Although we looked for some Mexican wines, we just kept coming up tequila. She settled on a Spanish white rioja and a Chilean carmenere to pair with our quinticenssial snacks. Guacamole & tortilla chips along with mini corn muffins with bacon-jalapenos started off the snacking and gave the tequila some place to land.

The big hero of the night had already been in the oven for 3 hours when our final guests arrived. As the slow and low continued we started with our first appetizer, a short rib taquitos with crema & tomatillo-poblano salsa. These little gems were succulent, crispy double bites of Mexican heaven and our guests snapped them up with crema smeared smiles.

Next out was the sweet potato-chipotle soup topped with creme fraiche and chorizo. That was followed quickly by a super fresh shrimp & scallop ceviche served in bibb lettuce. We always try to choose a menu that encapsulates all regions of the country we’ve focused on. With this myriad of appetizers we

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were able to travel from the mountain towns to the sea villages while still getting in traditional favorites.The food and beverages seemed to spark some great conversation and our guests started to cozy up rather well. Watching the transformation from strangers to eating friends is one that never gets old for us. It always remains a huge reason we produce our suppers.

While our guests continued to get acquainted the kitchen was coming close to finishing up the entrees. A mind boggling 8 dishes were about to hit the table. The tough part about cooking Mexican is that it’s very difficult to edit down a menu. How could we not have rice? Or pork? Or beans? We couldn’t. But, we also had to twist up the traditional preparations a bit which only added to the complexity. It just wouldn’t be as fun if we didn’t challenge ourselves.

By now our hero had been removed from the oven and was being handled by the business end of my 9 inch Wusthof for several different dishes. There was a cast iron pan with sizzling contents on the stove top with a bubbling, giant crock pot behind it. In the oven was a 12” stainless saute pan chirping with goodness. Simultaneously, a fork was fluffing a hotel pan of rice which awaited it’s final ingredient and some beautifully glazed legs, thighs and breasts were being pulled from the grill.

All of that finally culminated into a presentation that rivaled some Mexican parades. In a very particular order, here is the food fiesta rundown.

1. Jicama cucumber salad2. Citrus rice3. Slow cooked chipotle heirloom beans4. Flame kissed garlic chicken with tequila glaze5-8. Roasted suckling pig four ways

The vision was to reconstruct the whole animal with different dishes so visually it looked like a full pig but flavor wise it was vastly different. To do this we started with the head and the feet. We pulled the pork from the butt and thighs which filled in the pigs rear. We then pulled the pork from the ribs, shoulders and belly and sim-mered it in a home made adobo sauce. That filled in behind the head creating our shoulders and the top part of the body. The last two dishes were smoked danish bacon and chorizo sausage. The thick cut bacon filled the gap between the adobo and pulled roast pork. The chorizo flanked the entire length of our reconstructed body. The presentation was grand as we paraded the pork board out to our guests and placed it on it’s own serving table. This is the first time we’ve asked our guests to stand up in order to serve a dish. Although a bit against our family-style-serving-grain, the drama of the presentation and the picking from the pig board proved a smart decision.

As entrees were being finished up and the pig was reduced to a head (minus the cheeks) and feet our three other heros lit up our make shift screen. This movie is one of our favorites and being able to craft a meal with it as inspiration was lots of fun. We kept the food coming by providing our guests with a hot chipotle buttered popcorn snack while the people of Santa Poco greeted the Amigos on screen.

As the Amigos attempted to defeat El Guapo we cooled and cleansed our guests palettes with a scoop of homemade margarita ice cream. That prepped them for our final treat of the evening, a chile-spiked chocolate pudding with fresh churros. Ariba!

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Snacks - Guacamole & tortilla chips + Mini corn muffins with bacon, jalapenos Appetizers - Shrimp & scallop ceviche in bibb lettuce + Short rib taquitos with crema & tomatillo-poblano salsa + Sweet potato-chipotle soup topped with creme fraiche and chorizo Entrees - Rotisserie garlic chicken with tequila glaze + Roasted suckling pig four ways +Jicama cucumber salad + Citrus rice + Slow cooked chipotle heirloom beans

Dessert - Margarita ice cream + Chile-spiked chocolate pudding with churros

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal,” - Julia Child

ChurrosYou see them when you get off the NYC subway at the end of a long day and you think, “I deserve one.” You are then disappointed by the dry, cold and semi-stale stick you just wasted money and calories on. We wante dto give churros a better name. Not only fun, these tasty Mexican and NYC underground snacks are simple to make. To show our guests what good, fresh churros taste like we paired these bad boys with a Mexican chocolate pudding for dipping. Dip in whatever you please. Chocolate, caramel, strawberry sauce, the possibilities are endless.

IngredientsCanola oil for frying

1/2 cup plus 1 tablespoon sugar

1 teaspoon cinnamon

1/2 cup or 1 stick butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

DirectionsAdd enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 cup sugar and the cinnamon together on a large plate.Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each. Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-suga mixture. Serve hot or warm.

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Guess the movie quizOur semi-famous REEL TASTY icon has seen many accessories and background sets to help our dinners kick off with the right mood. See if you can guess which movie each icon depicts.

Answers are on the next page. No cheating!

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AnswersFrom top left. Clockwise.

1. Austin Powers2. JAWS3. Indiana Jones (Raiders)4. North by Northwest5. Escape from New York6. Kindergarten Cop7. Airplane

NEED A FUN GIFT?Canvas prints are available of this artwork. The 8th icon is Rear Window. Please inquire at info@forkingtasty.com

Austin Powers

Escape from New York

North by Northwest

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JAWS Indiana Jones

KindergartenCop

Airplane

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What’s Next?

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a forking tasty snack©janellokinetic 2011