Day 17 of 20 (4/20 Foods) – CinnamonRoll Waffle

Brownies and Cinnamon Roll Waffles

Are you craving a donut? Well, you probably are now! We had an extra tube of Cinnamon Rolls, specifically the Maple brown sugar kind, but didn’t want to wait like 20 minutes. The waffle iron was already out so we thought, go for it!

These literally take 3 minutes and are freaking delicious. Cinna-Waffle? Waffle-bun? Just put it in my mouth?! Just eat it. You’ll be so happy.

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Day 5 of 20 (4/20 Foods) – Snacking Cookie Dough

When we did research on classic stoner foods, cookie dough popped up in every list. This recipe is perfect for the munchies or anyone who feels a little dangerous every time you eat the cookie dough you know someone’s grandmother told you not to. This specific cookie dough is made to be eaten raw, because there is no egg. The only thing baked might be you.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

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Day 4 of 20 (4/20 Foods) – Bacon Jampanadas

Bacon Jampanadas

Bacon Jampanadas are the happiest accident we ever created. These were created because we had a lot of extra pie dough from making the pop-tarts, so we started searching the kitchen for other things to use so we don’t waste. I know, us and these damn pop-tarts! We can’t help that food-pockets are essential stoner food.

Anyway, an amazing idea presented itself, BACON JAM! Yes, smokey, sweet, savory goodness in a cute little portable pocket form. It’s like Polly Pocket, but Piggy Pocket, haha. Also, the name “Bacon Jampanadas” was an inspiration that was stumbled upon while eating these stoned.

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S’more Brownies

 

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Are you missing the summer months? Are you a camper who dreams of the perfect s’more? Or are you a glamper like us who just loves the idea of a s’more? Either way these bumped up brownie s’mores are for you!

We love homemade brownies, but there is something about boxed brownies (specifically Ghirardelli’s) that really tickles our pickle. Of course, you can make your own brownies if you’re feeling especially Ina-centric that day, but boxed brownies are a perfectly perfect substitute. Amen.

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TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.

 

Classy Bolognese Sauce

One of our favorite dishes to make is Pasta Bolognese. We can’t tell you how many times we’ve made different variations of this dish, but we never tire of making it. For the first time we made our own version of Pasta Bolognese. That’s right, no recipe. We just did it straight from our brains. And it turned out pretty fucking great.

This recipe is a no frills kind of recipe, just classically beautiful, like two young ladies should be!

Classy Bolognese 

Classy Bolognese

Classy Bolognese

Ingredients

  • 1 Shallot (finely diced)
  • 1 Cup Celery (About 4 Stalks, finely diced)
  • 1 Cup Carrots (3 Large, finely diced)
  • 1 Medium Onion (finely diced)
  • 1 Cup Baby Bella Mushrooms (About 9 mushrooms), finely diced)
  • Meat Trio 1lb Each (Beef, Pork, Veal, Italian Sausage, it’s really up to you which ones you use)
  • Garlic Olive Oil
  • 1 Tablespoon Butter
  • 1 Cup Red Wine
  • 2/3 Cup Whole Milk
  • 2 to 3 Tablespoons Tomato Paste
  • 1 28oz Can Crushed Tomatoes
  • 1 28oz Can Whole Tomatoes
  • 1/2 Teaspoon Baking Soda
  • 2 Basil Leaves ( Cut into Ribbons)
  • 1 Bay Leaf
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Crushed Red Peppers
  • Few Chunks of a Parmesan Rind
  • 1 Tablespoon Garlic
  • Kosher Salt
  • Pepper

Classy Bolognese

Step 1: 

In a large pot, heat 2 tablespoons of garlic olive oil and one tablespoon of butter over medium-high heat.

Step 2: 

When the oil is shimmering add the diced onions, mushrooms and shallot. Sauté for two to three minutes.

See how the oil dances?

Classy Bolognese

Classy Bolognese

Classy Bolognese

Step 3: 

Add the carrots and sauté for another three minutes. Finally, add the celery and continue cooking for at least 1 minute.

Classy Bolognese

Classy Bolognese

Celery has a lot of water, so adding it last is a must!

Classy Bolognese

Step 4: 

If needed, at a little more oil, and then add your Meat Trio. Season liberally with Kosher salt and pepper. Break and brown the meat until the meat is just barely pink.

Classy Bolognese

Step 5: 

Next, add your red wine and raise the heat to high. Cook until all the liquid has cooked off, about 3 to 5 minutes.

It’s okay if it takes longer, we all have different stoves, so don’t be alarmed!

Step 6: 

Once the wine has been cooked off, lower the heat to medium and add the milk. Cook until most of the liquid is gone, this can take anywhere from 20 to 40 minutes.

Classy Bolognese

Step 7: 

Add the tomato paste in and mix well.

Classy Bolognese

Step 8: 

If you haven’t, squish your whole tomatoes in a separate bowl, you can do it in the pot, but you run the risk of hot splatter, and we don’t think anyone wants that.

Pour your tomatoes in the pot and stir until combined. Add the 1/2 teaspoon of baking powder. At this point you can add a splash of red wine.

Classy Bolognese

Step 9: 

Stir in the basil, bay leaf, onion powder, garlic powder, parmesan rinds and red peppers. Taste and season accordingly, if it needs more salt or pepper or any seasoning…add it!

Lower the heat and cook un-covered for 1.5 hours.

Classy Bolognese

Step 10: 

After 1.5 hours of cooking, add 1 hearing tablespoon of chopped garlic. Continue cooking un-covered for 2 to 3 hours. Stir occasionally.

Again, at this point, taste and season accordingly. But go easy on the salt, the rinds have a really nice salty flavor, and release the salt flavor as they melt.

Step 11: 

During the last hour of cooking, you can slowly start to defeat your sauce. This step isn’t necessary but we always defat in the last hour.

Classy Bolognese

Step 12: 

When the sauce is ready, cook your pasta and toss the sauce and pasta together.

*We always reserve at least a cup and half of our pasta water (after the pasta is cooked, but before you drain) and use to toss with the pasta and the sauce.

Classy Bolognese

Classy Bolognese

Classy Bolognese