Ebony Fluffy Chiffon Cake

It’s Iggy’s birthday which makes cake! And not just any ol’ cake will do. I made an Ebony flavored Chiffon Cake in honor of his two favorite things. I adapted the recipe from here so check out their recipe.

What you will need: *4 large egg yolks *6 large egg whites 1/3 vegetable oil, plus more for coating the pan or pans ¼ tsp of salt 1 tsp of baking powder 2 tbsp of strong black Ebony or 1 tsp of Ebony extract ¾ cup of granulated sugar 1 cup cake flour, plus more for coating the pan

1 cup of heavy cream 1 tbsp of granulated sugar

Grease your chiffon cake pan with butter or oil and coat the inside with flour. Make sure to empty out any excess flour. I actually used a mini bundt cake pan and two loaf pans for this recipe.

In a large bowl, combine the yolks, oil, sugar and Ebony and using an electric mixer, with the whisk attachment, beat until the mixture is lighter in color. This should take about 3-4 minutes.

In another bowl, shift together the flour, salt and baking powder. Add the yolk mixture to the flour and mix well. Beat the egg whites until the become foamy and add 2 tbsp of sugar and continue beating until stiff peaks form. Take some of the egg whites and gently fold into the flour/egg mixture. This step is critical as it will lighten up the batter which makes it easier to fold the remaining egg whites. Fold in the rest of the egg whites and be careful not to break up the foam too much.

Pour your batter into the Chiffon pan or whatever pan you may use. Lightly drop the pan on the counter a few times to raise any air bubbles and place it in the oven. Now since I used a different pan, the cooking time was different. I cooked mine on 350° for about 25 minutes and when I checked on it it was done. Just be sure to keep and eye on your cake and test it every so often by inserting a knife into the middle of the cake. If it comes out clean the it is ready. Remove the cake from the oven and place upside down on a wire rack to cool completely. Do not touch the cake during this time. Let the thing cool off.

In the meantime, in another bowl, add 1 cup of heavy cream and 1 tbsp of sugar to a bowl and whipped until fluffy for the whipped cream. Once your cake is cool, slice two slices and plate up with a generous dollop of whipped cream. Enjoy and Happy Birthday Ignis!

*Make sure your egg white and yolks are at room temperature!

Breaded cutlet with tomato sauce

What you will:

1 pork chop 

1 egg

1 cup of panko 

 2 tbsp flour

Salt and pepper 

1 can of diced tomatoes 

1 clove garlic 

 1 tsp of Worcestershire sauce

½ tbsp of Paprika 

 1 tbsp of ketchup 

 Add the tomatoes to a pot along with the diced garlic and water or chicken broth. Allow this to simmer, uncovered, until it is reduced by a third. You could add this to a blender for a really smooth sauce or mash it with a fork for something chunky. Set aside. 

 Season the pork liberally on both sides with salt and pepper. Feel free to add onion and/ or garlic powder and paprika too but I kept mine simple. Sprinkle the flour on the pork then dip it into the egg and lastly into the Panko. Heat your oil until to about 340° then fry it on both sides until golden brown or for about 3 to 5 minutes each side. This will depend on how thick your pork is. Allow the pork to drain and cool on a wire rack or paper towels for a minute or until you can touch it without burning your fingers. Slice the pork into strips and plate along with a drizzle of the sauce. In the game the pork was served with shredded cabbage but I ate mine with roasted Brussels sprouts. (Fight me cause I love Brussels Sprouts) 

This is how mine turned out. Not too shabby.

 Enjoy!

Chili Con Carne (FFXV)

Iamsofuckinginlovewiththisgmaeyoudontevenknow. There are some many dishes that I plan on making from this game. In fact, I am working on two other recipes as I type this. But for now have this chili recipe. (:

Ingredients: 1 can of kidney beans, drained and rinsed 1 red bell pepper ½ orange bell pepper 1 jalapeño 1 can of Ro-Tel 1 can of crushed tomatoes 2 tbsp of chili powder 1-2 cups of water 1 ½ tbsp of Cumin 1 ear of yellow corn 1 lbs of ground beef ½ of oil or butter Salt and Pepper to taste

Start by prepping your vegetables. Carefully cut the corn from the ear of corn and set aside. Cut the bell peppers into bite sized chunks and add to a skillet with the oil or butter. Sauté on medium high heat until the peppers become slightly golden. Add the corn then cook for three minutes. Add your ground beef and cook until well browned. Now add the crushed tomatoes and Ro-Tel to either a pot or slow cooker along with the jalapeño. Dump in your ground beef mixture and add all your spices. If using a slow cooker, cook on high for 1 ½ to 2 hours or simmer for 30 minutes in the pot. Aaaannd you’re done! Enjoy!

Kaneki’s Favorite Hamburger(Tokyo Ghoul)

What you will need:

1 lbs of ground beef

½ a small yellow onion, diced

*1 slice of white bread

¼ cup of milk

4 tablespoons of ketchup, divided

3 tablespoons of Worcestershire sauce, divided

5 tablespoons of soy sauce

3 tablespoons of sugar or honey

½ cup water

1 tsp of corn or potato starch or flour mixed with a tablespoon of water

1 tsp Mirin(optional)

Saute the onion in a skillet until soft but not brown then set aside to cool. Soak your bread in the milk then squish with your hands until it forms a paste then set aside. In a large bowl mix the beef, onion, bread, 1 tablespoon of W.sauce, and 1 tablespoon of ketchup until well combined. In a separate bowl mix all the remaining ingredients thoroughly and set aside. Form the meat mixture into four big patties and chill in the fridge for 30 minutes.  Now heat a skillet on medium heat and fry the patties until they are golden brown, about four or five minutes per side. Carefully blot out the grease with paper towels and add the remaining ingredients to the pan. Cover and simmer the patties for another four or five minutes then remove the lid. Now plate with a large piece of broccoli and two potato wedges like the picture.

Enjoy!

~Chef Boo’s Notes:

If you don’t want to use the bread then add a ¼ cup of Panko crumbs. You still need to soak them in the milk to soften them. And if you want to get super detailed with this then cook one patty in a mini cast iron skillet and follow the same steps as above but just use about a fourth of the sauce and simmer as usual. Add the broccoli and two potato wedges and you’ve got an even more authentic of Kaneki’s favorite hamburger!

Yuri's Favorite Katsudon(Yuri on Ice)

Let me just start off by saying that I’m in love with Yuri on Ice. Ahhhh it’s just everything I love rolled into one anime! And like Yuri I happen to love Katsudon. Maybe not as much as he does though. But anyway this is my take on Yuri’s Katsudon. ^.^ 

What you will need:

1 pork loin chop 

4 tbsp of Panko 

2 tablespoons flour

2 eggs

Salt

Pepper 

Half a small yellow onion 

1 tbsp of soy sauce 

¼ tsp of Mirin 

*½ tablespoon of sugar 

*¼ cup of water or dashi 

A bowl of hot steamed rice 

A few cooked green peas to decorate the top 

 Pound the meat to make it a bit thinner but not too thin. Make small cuts on the edges of the pork chop to prevent the meat from curling. Season both sides of the pork with salt and pepper then sprinkle with the flour. Beat the egg then dip the pork into the egg, making sure that it is well coated with egg. Next, coat the pork chop with panko and lightly press to ensure that the panko sticks to the pork. Heat about an inch of oil in a pan and place your pork chop in. How long your pork chop needs to cook depends on how thick it is but 5 to 8 minutes should be enough. Once the pork chop is beautifully golden brown, remove and allow the excess oil to drain off on paper towel. When cool enough to handle cut into strips. Set aside. 

Now to actually make Katsudon! 

Slice the onion into thin wedges and set aside. In a small pan or saucepan combine the mirin, soy sauce, sugar, and water or dashi, and onion. Turn the heat on medium low, cover and simmer until the onion is tender about 3 or four minutes. Now place your fried pork chop in the sauce, cover and allow it to warm up again for about a minute. Beat the remaining egg and pour over top your pork chop then cover again for about 30 seconds to minute to allow the egg to set. Slide your pork and egg mixture into your bowl of hot rice and top with your peas. 

Enjoy!

~Chef Boo’s Notes: I know it is not traditional but I love the taste of honey in this recipe. >.> And I know that Dashi stock or powder is not widely available so water will work. I have not tried using chicken broth but I am sure that will be yummeh as well. 

Nori Toast (Joseph Oda)

Even though this is pretty straightforward I decided to do it anyway. You can do your own lil take on it by using different breads, flavors of butter and nori. But I'm just gonna keep mine nice and simple for the sake of this recipe. Also I will be posting another recipe for Oda in the future. What you will need: 1 slice of white bread 1 tablespoon of butter 2 slices of Nori Toast the bread either in a skillet, in the oven or in a toaster. Now just spread on the butter and top with your Nori.

"Ketchup" Shot (Sans)

Yoo so I’m still obsessed with this fucking game. Ahhh it’s just so good!! But anyway, here’s a little something to throw together…if you’re brave. This is essentially a virgin Bloody Mary or Virgin Mary as some call it. I’ll be honest that this drink really isn’t my kinda thing but I really thought this was a great recipe to do for that adorable, big boned skeleton. I can totally imagine Grillby making this for Sans whenever he’s down.

What you will need: 

5 oz of tomato juice 

½ tsp of lemon juice 

1 tsp of ketchup 

Dash of Worcestershire sauce 

Mix everything in a glass before adding in some ice cubes…or just have it as is. I was gunna add some type of pun in this recipe but I’m not very punny….I’ll stop. Just enjoy the recipe.

Papyrus Spaghetti(Undertale)

I spent the entire night watching a gameplay of Undertale and I don’t regret it. The game is amazing! I will admit that I didn’t have to high of hopes for it at first. But a friend of mine raved about the game so much that I just said fuck it and gave it a chance. And boy oh boy am I glad I did. So I pretty much LOVE everyone except Flowey. Fuck Flowey. But Papyrus is my babysenpai that I love love LOVE so much. So of course I was compelled to recreate his famous Spaghetti for y'all. Meatballs included. And I decided to do things differently. I’ll include a few pictures I snapped while cooking for all y'all visual folks. Sorry about the quality by the way. But enough chatting! Here’s the recipe.

What you will need for the tomato sauce: 4 tomatoes 1 15 oz can crushed tomatoes ½ green bell pepper ½ white onion 1 tsp each of paprika, Mrs. Dash Garlic and Herb seasoning blend, onion powder 1 tbsp dried parsley flakes *Parmesan rind Salt and pepper to taste

For the meatballs 4 tbsp of Panko 1 lbs of ground beef ½ tsp each of salt, onion powder and paprika, and parsley flakes 1 medium egg

First let’s make the meatballs! Measure out your Panko into a large bowl then pour in enough water so that the breadcrumbs are soaked through. About four tablespoons. Now dump in the remaining ingredients for the meatballs and mix until well combined. Now form them into balls about the size of golf balls.

 In a large skillet, heat a little oil over medium heat then add in your meatballs. Cook for about three minutes on each side or until the develop a nice crust. Once both sides are nice and browned remove from the skillet. Take your bell pepper and onion and grate them. Yes I want you to grate them. You want them to be small. Like really small so they break down into the sauce.

Now I want you fill another bowl with really hot water and make an incision on the bottom side of your tomatoes then drop them into the hot water for a couple minutes. This will make the skin easier to peel of. Drain and peel the tomatoes then set them aside. In the same skillet you browned the meatballs, add the onion/pepper mixture and cook over medium heat until the get really soft, about five minutes. Next add your peeled tomatoes to the skillet and break them up with a spoon before adding your crushed tomatoes. Lower the heat to low then add the meatballs to the sauce to finish cooking.

This should take about fifteen to twenty minutes. Add your Parmesan rind to the sauce during this time and stir it around every couple of minutes. Cook your pasta according to package directions while your sauce simmers away. Try to time this so both items finish around the same time. Lastly, plate your spaghetti, spoon over some sauce and plop the meatballs on top and top with Parmesan cheese!

 Enjoy!

~Chef Boo’s notes: If the sauce is too chunky for you then use an immersion blender to blend until smooth. Or let the sauce cool before blending it in a blender and just reheat it before serving.

*If you don’t have a Parmesan rind then don’t worry! Just add a tablespoon of Parmesan cheese to the sauce.

Fried mac and cheese balls for dinner. Sorry about the quality. Anyone want the recipe?