Gourmet

Gourmet's Panzanella Caprese

Preheat oven to 375. Toss bread with 2 tbsp olive oil and salt/pepper onto a sheet pan. Spread out and bake, stirring once, until golden-12 to 15 minutes. Then, mince garlic and mash to a paste with 1/2 tsp salt. Place in a large bowl and whisk in vinegar, capers and remaining 1/3 cup olive oil. Add croutons, tomatoes, onion, basil and mozzarella. Let stand for 30 minutes at room temperature. This can be made 3 hours ahead, Gourmet suggests, and chilled but be sure to bring to room temperature before serving. Delicious!

Grandmother's Apple Pie

Main fillingPeal the apples and cut them in pieces of roughly 1 cm².Mix the flour, milk, butter sugar and eggs together in a bowl.Add the apples to the bowl.Flavour this with some cinnamon and add the raisins.Grease a pie dish.Sprinkle some bread powder on the dish and shake it so the bottom and all the edges are covered in it. This way the pie can easily be removed afterwards.Now poor the filling in there and push the raisins down under the surface so they don't burn.Put it in the oven at 180 °C for about 35 minutes.SauseMix the egg, the sugar and the last spoon of butter in a bowl.After the filling has baked for 35 minutes, take it out and poor this sauce over it. This makes the surface nice and shiny ~_^Now put it back in the oven at the same temperature for 20 to 30 minutes.

BBQ lime prawns

This is a really simple recipe. The trick lies in the quality and freshness of the ingredients you use. While you want some charring to occur, take care not to overcook the prawns too.Halve the prawns from head to tail and devein. Lay prawns out flesh side up on a tray. Rub in lime rind, salt flakes and black pepper. Squeeze lime juice over prawns and liberally drizzle olive oil over meat. Leave to marinate for awhile.Heat up a barbie till flaming hot. Barbecue prawns shell side down till flesh has just turned from transluscent to opaque. Flip over to char flesh then remove. Sometime I drizzle over the leftover olive oil marinade so the flames shoot up, charring the flesh quicker. Alternatively you could use a cast iron chargrill pan on a kitchen stove. Garnish with chopped coriander. Serve while still piping hot.  

Gourmet Bacon Wrapped Hotdog, in the Microwave

First, take your bacon and wrap the hotdog like in the picture below.  Depending on the size of the hotdog, you may need two pieces.  A regular sized hotdog should be fine with one, but the jumbo ones we used require two pieces of bacon.  Place on a microwavable plate with a few pieces of paper towel underneath to absorb the grease. Wrap the top of the hotdog with more paper towel.  Then put it into the microwave on high for ~4 minutes. The bacon will still look a bit undercoooked, but it is more or less just because it is microwaved.  Most bacon takes 3 minutes to fully cook in a microwave, so we use 4 minutes total to account for the heat used to cook the hotdog. The final result is a well done hotdog.  The flavor is great, but the meat ends up a bit tough.  Somewhat similar to a slim jim in toughness. This could be amazing on a grill, but the microwave will do if its all you have.  Dorm room cooking at its finest.Recipe looks best in its original form, from the website below. Pics Includedhttp://hodgescaddy.com/?p=46