Xan: Chicken of the Week

Glazed chicken!

Xan: Suckling pig!

If you are squeamish, avert your eyes now.  Otherwise, behold the succulent suckling pig:

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

[Squeamish Space]

We had to thaw this pig in our bathtub (thoroughly wrapped in plastic, of course), and it took two side-by-side sheet trays to hold him up, but he did fit in the oven without any trouble.  From there, he was roasted at 300 for about 3 hours, and then blasted at 500 for another half hour to crisp up the skin.  Easy as robbing a piggy bank!  It did take me a while to get all the meat off, but that was definitely the best part.  

I omit the picture of the whole pig because I don't want to alienate certain readers.  In any case, thank you, Mr. Oinks, for being an integral part of our delicious holiday celebration.  

Last year we did Turducken, this year suckling pig.  What's in store for next year?  The natural next step would be Turbacon...but honestly, I don't think any of us actually wants to see that.

So, any suggestions?

Xan: Chicken of the week

This week's chicken of the week is: Paprika Brown Sugar Chicken!

Mmm!

1 TBS each of kosher salt, brown sugar, paprika, chili powder.

Linden's Butternut Squash Lasagna

Dude. Dude. Hold up.

 

Now I know I'm usually not one to toot my own horn, but today I'm going to go ahead and make an exception. I bought a squash the other day, because winter is coming and butternut squash is the food of winter, and I am getting myself psyched up for another healthy winter full of goodness and empty of simple carbohydrates.

And I discovered that with the addition of cheese, not only does butternut squash become very attractive, it is also super delicious. I'm seriously not kidding, Chris said this was better than my full-of-italian-sausage lasagna.

Now, I'm not taking that seriously, because like Papa he tends to be overcome with thoughts of goodness, and inexpensive ingredients, so his

I did all the prep and assembly on Sunday afternoon, and then popped the whole thing into the fridge. Came home from work tonight, put it in the oven, and 40 minutes later a delicious cheesy dish of goodness! Like magic, or more accurately, foresight, hard work and planning.

It's really, really good. And it looks really good, perfect for autumn!

Grandma: Pumpkin cake!

Pumpkin cake pumpkin cake, baker's man. Bake me a cake as fast as you can!  (And post it on Vongsafood, please).

Grandma made this:

Looking good, cake!

...out of this:

Looking ugly, pumpkin!

I think we can all agree: that pumpkin would make for one scary Jack-o-lantern.

Xan: brownie-in-a-mug!

OMG YOU HAVE TO TRY THIS!!!!1!!1

Greetings Vongsas, we have attained middle school reading level.

Brownie in a mug.

Brownie in a mug, with ice cream on top.

brownie in a mug with ice cream on top and coconut inside

BROWNIE IN A MUG

I can has browneez in a mug?  (Okay that time was a cat)

This is currently the best dessert recipe I own:

Brownie in a mug (modified from Internet):
Prep time: 3 minutes
Cooking time: 90 seconds.  90 SECONDS

1. In a coffee mug, mix 2T water, 2T olive oil (or melted butter), 1/4t vanilla, dash of salt, and half an egg (can do up a full egg, but half an egg is better.  Save the other half for a friend...or for yourself tomorrow!)
2. Add 2T cocoa powder, mix well.  Add 1/4 cup sugar and 1/4 cup flour, mix well.
3. Optional: add whatever mix-ins you want (coconut, chocolate chips, etc)
4. Microwave for 60-90 seconds, to your liking.  Center should be slightly molten.  
5. Add ice cream and enjoy!  This is a very important step.

This is really more like chocolate cake in a mug, but seriously: MAKE THIS NOW.  Still tinkering with it, but already it's pretty good.  Who knew you could make cake in a microwave?  But then, why not?

On the one hand, this is a good recipe for people who don't want to be tempted by an entire pan of brownies.  On the other hand, I predict that with this recipe in hand, your brownie consumption will go up LOL

^this concludes the posting marathon, kthxbye

Seriously, that is how we used to talk in middle school.  Actually I found it was really hard to communicate precise, meaningful information so I just gave up at parts where that was actually important.  Probably best if we never speak of (or like) this again. And don't worry parents: they grow out of it.  (mostly).

I know I am going to regret this post in the morning.

Xan: Squishity Squash

The butternut squashes were all gouged and dented and misshapen.  Thus was I nudged into buying my first acorn squash.  I found a youtube recipe and the results were excellent!

Unfortunately, Catherine does not like squishy-textured vegetables, although I have previously won her over to sweet potatoes and butternut squash by sufficiently crispying them.  But acorn squash seems to be softer.  Does anyone have any advice here?

I mean, how could you say no to this?  She ate the heart, begrudgingly.

I learned from the youtube lady that you can eat the skin, which is crispy.  By the way, can someone educate me on the edibility of different squashy skins?

In any case, I enjoyed my squash with pasta:

I actually liked this better than the carnitas.  That's how good it was.  Do you realize the magnitude of that endorsement?!?  Well technically there was some leftover carnita meat in the pasta.  But mostly it was the squash.

As you can see, my writing style devolves as the hour latens, and the marathon isn't even finished!  Current level: high school. (shudders)