Thursday, October 28, 2010

Papa Murphy's Pizza Review. Take & Bake??

Today, I wanted pizza. And I wanted it fast. So instead of just grabbing some Little Caesars. I saw Papa Murphys had opened up in the same shopping center. Never heard of it, never seen it, knew nothing about it.

So I stumble in there, as I was still half asleep. Just woke up, and it takes me a good couple hours to get my bearings on the day ahead. So I tell the girl I just want the large pepperoni. And she asked me to take a seat and it'd be right up. No problem.

I sit down, pop out the iPhone and start playing some Words With Friends when the man at the counter yells that it's done. As I walk to the counter I'm thinking "Wow! Fast just like Little Caesars, true its a bit more expensive but....wait a minute."

I saw an uncooked pizza in front of me. The man at the counter starts explaining the rules and regulations of going home and cooking the pizza. What the crap?! Go home and cook it myself?! Now I saw the "Take N Bake" sign but didn't realize that it was their only gimmick as they also had pictures of cooked pizzas all over the place.

What the hell kinda pizza place, or any food place for that matter other than a damn grocery store, only half way makes your food and then sends you home to cook it?! On top of that they asked if I had ever eaten there before and I said NO! So shouldn't they have given me a heads up?! Like a, "Hey bro you know you gotta cook this yourself right?"

Now I can KINDA understand the concept of this. Say you want some pizza for later on in the day and dont want to have it already made just to get cold. But isn't that what frozen pizza is for? Because Papa Murphys really isn't that much better than your good frozen pizza. Which is also better anyways. And even if you did want a pizza for later, why wouldn't you just wait for later to order it?

I really don't understand why a place like Papa Murphys exists. Its pretty much worthless and I won't ever return.

Friday, October 22, 2010

Random Villain Recipe: The Boss Burger

Time to unleash The Boss. This is my own creation. And now I share it with the world. I was going to make this into a video but who knows when I'm gonna end up making one of these bad boys again so I figured I would post the how to, and then do a video later. Here we go.

Grill up your burger, nothing special but add your favorite bbq sauce while you grill it up.

Throw the bun on the grill just long enough to get it a little on the toasty side.

After that, move to the kitchen, all the magic happens in there. Not on the grill itself.

Add the cheese of your choice, for this burger I stick with cheddar, but pepper jack is also good to use. You can also throw this on when grilling to get it melted some onto the burger.

Throw on some bacon. A few strips, don't get to crazy.

Pour some BBQ sauce on top. Yes, I know you did it to your burger while you grilled it, but add some more on top of the bacon.

And now, the key part. This is where you "BOSS IT" as my nephew and I say. What is this magic ingredient? Very simple.....

That's right. Tostitos Bean and Cheese dip. Heat it up for about a minute. Get about two table spoons and just pour some of this stuff on top. Now your burger is gonna get a little on the messy side, but if you wanna sit around and eat nice and neat pretty food, this isn't for you. This is for people who just love some tasty burgers.

After that, sprinkle some jalapenos on top of the dip.

Add some lettuce if you'd like. And BOOM. YOU GOT YOURSELF A BOSS BURGER.

Friday, October 15, 2010

Little Caesars Hot-N-Ready? No Joke.

I am proclaiming Little Caesars as the fastest fast food around. Their big gimmick now is Hot-N-Ready. Meaning your food is hot and ready the second you order it. And they're not joking around.

I used to hit Little Caesars back when I was a kid when they had the Big! Big! pizza going on, but never went back until recently and I was pretty blown away. I think the only way they can possibly get your pizza to you faster is by having it loaded into a giant slingshot that is aimed at the door and have it release the moment you step inside. This is know exaggeration, I literally have never spent longer than ONE minute inside of a Little Caesars at a time. I walk in, tell them what I want, I pay for it and before I can get my wallet back into my pocket, my food is there on the counter waiting for me to grab and head out with.

Now on top of that, their prices are insanely low. Large pepperoni with a bag of crazy bread and sauce runs only 8 bucks. Now granted, Little Caesars isn't the best tasting pizza around, but for their price and the speed of it all, it is well worth it if you're in a hurry and just wanna grab something quick. You will get no quicker than Little Caesars.

Thursday, October 14, 2010

Recipes: Stuffed Green Bell Peppers

Mmm Mmm Mmm! I just whipped this up quick for dinner and it was so tasty I wanted to share it with everyone! This really is an EASY recipe. Anyone can make this... no excuses! My friend Brianna always says "you make it sound like it's so easy", but really IT IS!! Trust me! Just follow these easy steps and you'll have a hot, delicious meal in front of you in less than an hour.

Prep time: 10 min.
Cook time: 45 min.
Oven temp: 350 degrees

Here's what you'll need:

  • 1lb ground beef
  • 1/2lb ground pork
  • 1/2 green pepper chopped
  • 1/2 yellow onion chopped
  • 1 tbsp salt
  • 1 tbsp pepper
and then:
  • 1 cup Cooked white rice
  • 1 tsp chili powder
  • 1 tsp red cayenne
  • 1 tsp garlic salt
  • 8oz tomato sauce
  • 1 tbsp parmesan cheese

  • 4 Large Green Bell Peppers - Tops removed, cleaned out. 
  • 1 cup of shredded mozzarella
  • 1/2 cup of grated parmesan
  • Pan Square, 6" x 6" x 2" - lightly oiled

Here's what you do:
  • First things first, get a pot of water boiling. Add a little salt to your water. Drop in your bell peppers. We're only going to parboil these peppers, which is to boil them for about 2-3 minutes. Then remove them with a slotted spoon and set them aside in your pan.
  • We're going to take a large frying pan and put enough oil to cover about 1/8 of the bottom of the pan. Once the oil is good and hot, add in everything from the first group of ingredients. We're gonna keep this going over a medium high heat, browning the beef and pork and cooking down the onions and bell peppers. Once everything is cooked, strain it out, get rid of the excess fat and grease and throw it back on the heat. Drop the heat down to medium, and mix in everything from the second set of ingredients. Let this cook for about 10 minutes, and then lets start stuffing the peppers. You should have enough of the mixture to stuff each of the peppers pretty full and then enough to fill in all the gaps in the pan around the peppers.
  • Once your peppers are stuffed and the pan is full, let's sprinkle the mozzarella and parmesan on top.  Throw those bad boys in the oven, which should be preheated to 350 degrees. Let em back for about 30 minutes. When they come out the cheese should be melted and browned slightly. The filling will be piping hot, so be careful. We enjoyed ours with a side of yams and garlic toast. 

I hope you enjoy this recipe! If you make it, let us know how it turned out, and don't forget to "Like" Hungry Jerks on Facebook

Thursday, October 7, 2010

Recipes: The Only Marinara You'll Ever Need

Howdy Jerks! Do you like Pasta? Is red sauce your favorite? If so, this recipe might just be for you! I like to consider this my all-purpose pasta sauce, because it's simple, fresh, delicious, and can be doctored up to work with many different meals. So first up here's the ingredients, then I'll get in to the instructions, and lastly I have a few nifty ideas you can use this sauce for.

Here's what you'll need:
  • 2 8oz. cans of Hunt's Diced tomatoes, strained (No Juice). (I use the kind pictured here, with the added garlic, basil, and oregano.)
  • 2 16oz. cans of Hunt's Tomato Sauce. (I suppose any brand will do, I just prefer Hunts for the quality and decent price.)
  • 1 lg. sweet onion
  • 6 cloves of garlic, fine diced
  • 2 tbsp. butter - room temp.
  • 1/2 cup of red wine.
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Salt & Pepper to preference.
  • Optional ingredients: Red pepper flakes, Sriracha, Ground beef, Meatballs... etc.*
Here's what you do:
  • We're using a stock pot for this one, preferrably one with a wide bottom. I prefer them all with a wide bottom (heh.) Add enough extra virgin olive oil to coat the bottom of the pan. Heat your oil over medium high, and while it's getting hot, chop your Lg. sweet onion to a medium chop. Once your oil is all nice and hot, go ahead and toss the chopped onion in. We're gonna let these onions cook down and get all brown and delicious. You want em to look almost see through, and as soon as they are, dump in your two cans of DICED tomatoes! Drop your heat down to about medium, and give everything a good stir. We're gonna let this cook down for about 6-7 minutes or so.
  • While the diced tomatoes and onions are reducing down, go ahead and chop up your garlic cloves. We don't want the chunks TOO big, but we don't want them minced either. Somewhere in between is good.
  • By now the tomatoes and onions should be cooked down to where there is little liquid left in the pot. This is where we're going to add the 1/2 cup of red wine. As it simmers, use your spoon to scrape the bottom of the pan making sure to get all the good bit loose and in to the mixture. Let this simmer for another 2-3 minutes, and then we're going to slowly pour in our 2 cans of tomato sauce. Next add the room temperature butter. Give everything a good stir so all elements are mixed together. Let this simmer for about 5 minutes, and then add dried herbs, salt/pepper, and the garlic. Stir, cover, simmer on medium low for about 15-20 minutes and it should be good to go. 
As for some of the other variations of this sauce, above I listed a few optional ingredients. To make a good meat sauce, just add ground beef or meatballs. If you're like me, you like a kick to your food, so I stir in a couple tablespoons of Chinese Hot sauce and a couple shakes of red pepper flakes. This sauce is really great for Chicken Cacciatore is you use the spicy upgrades.

So that's my homemade pasta sauce. Go makes some and let me know how you like it!

Wednesday, October 6, 2010

Southwestern Omelette

One of my favorite times of day is the morning. Even though waking up too early stinks, if you gotta be up, there's fewer things better to eat than a tasty omelette filled with all of your favorite flavors combined :)
My favorite omelette is a southwestern omelette. The following recipe serves 1 Hungry Jerk. It's simple, it's colorful, and it tastes heavenly!

You'll Need:
  • 3 eggs
  • A splash of milk (about 1/4 cup)
  • Salt and Pepper (to taste)
  • 1 small green pepper
  • 1 small red pepper
  • Your choice of already cooked meat, chopped into bite size pieces (I am a fan of linguica so I used that. Any meat will do though)
  • 1 small onion (optional)
  • Shredded cheese
  • Sour cream (optional)
  • Salsa (optional)
Set a lightly greased frying pan to medium heat.
In a small to medium sized bowl, mix your eggs and milk throughly (I use a fork or whisk). Whisk until the mixture looks like it is one color (a lovely orange color).
Set egg mixture to the side. Dice veggies and add to your egg mixture.
Add the omelette mixture to the warm pan. Add salt and pepper to the top of the omelette.
Now it's time to let your omelette cook for a few minutes. Keep an eye on it and once you can, take your spatula and run it around the rim of the pan and seperate the egg from it. Then you know it is about ready to flip. This is the time where you add in your cooked meat. Sprinkle it in a line down the middle of the omelette.


Now, fold one side of the omelette inwards (lengthwise over the meat) and cook for a minute or two before flipping the other side in as well. Allow this to cook another minute.

Flip like so~

Now here comes the tricky part. I'm not very good at flipping whole omelettes with one spatula, so I use two. Very carefully flip the entire omelette over. Let this cook for a minute or two to allow the two flaps on the bottom to 'seal'. Now is a good time to sprinkle cheese on top of the omelette.

Add some cheese, please!

Turn off the heat and get your spatula(s) ready. Very carefully lift the omelette off of the pan and onto a plate. Top with sour cream and salsa (or to the side. Whatever you like!). ENJOY.

Wa-la! Omelette....du...fromage..?