55 Replies to “Cooking with Korey and Andrew”

  1. Cheese Ale Waffles with Sweet Lager Sauce

    Sweet Lager Syrup
    1 ½ cups packed light brown sugar
    ¾ cup Lager Beer
    2 TBLS butter

    Cheese Ale Waffles
    3 cups Belgium waffle mix
    1 bottle Pale Ale or Wheat Ale Beer
    1/3 cup canola oil
    2 eggs
    1 ½ cups shredded sharp Cheddar cheese

    Make Sweet Lager Syrup by combining brown sugar, Lager Beer and butter in small saucepan; bring to boil over medium heat. Stir to dissolve sugar. Boil two minutes; cool to room temperature and set aside.

    In large bowl, combine Belgium waffle mix, Pale Ale or Wheat Ale Beer, canola oil and eggs; stir until smooth. Stir in cheese.

    Preheat and lightly grease waffle iron. Pour about ½ cup batter onto waffle iron and cook three to four minutes, until golden brown, or according to waffle iron manufacturer’s instructions.

  2. Hey Korey and Andrew! This seems like a really neat concept for a show and I can’t wait to see how it turns out! I have an idea for what I would like to see you guys cook but it may be difficult to find certain ingredients. However if you happen to live near an Asian supermarket or whatever, I think you’ll have no problem finding them.

    The name of this treat in question is called たこ焼き (Takoyaki). What Takoyaki is, is that it’s basically a hushpuppy with octopus meat and a special sauce coating on it. The thing about Takoyaki is that you can pretty much be as creative as you want in how you want to prepare your “Octopus Balls”. In fact you probably don’t even have to use Octopus meat at all. Any kind of meat would do fine. But really, it wouldn’t be Takoyaki if it didn’t have octopus meat in it. :P

    Here are the ingredients and how to prepare Takoyaki.

    Ingredients:

    1 2/3 cup flour
    2 1/2 cup dashi soup
    2 eggs
    1/2 lb. boiled octopus, cut into bite-size pieces
    1/4 cup finely chopped green onion
    1/4 cup finely chopped benishoga (pickled red ginger)
    1/4 cup dried sakura ebi (red shrimp) *optional
    *For toppings:
    katsuobushi (dried bonito flakes)
    aonori (green seaweed powder)
    Worcestershire sauce or takoyaki sauce
    mayonnaise
    Preparation:

    Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Preheat a takoyaki pan and grease the molds. Pour batter into the molds to the full. Put octopus, red ginger, green onion, and dried red shrimp in each mold. Grill takoyaki balls, flipping with a pick to make balls. When browned, remove takoyaki from the pan and place on a plate. Put sauce and mayonnaise on top and sprinkle bonito flakes and aonori over.

    Yes you would need a special type of takoyaki pan in order to prepare it in the way it’s supposed to be made. I’m not sure if this considered “too much” when it comes to going out of your way to get this stuff but I’ll let you guys decide that. In all honestly, once you know how to make this stuff, it shouldn’t be THAT difficult to prepare. Thanks for taking the time to read my suggestion and can’t wait to see what comes next!

  4. I loved when they had Andrew on, his singing was hilarious! He seems as entertaining to watch as he is to listen to. He actually appears cooler than I had imagined too. I’m looking forward to this.

  5. I loved when they had Andrew on, his singing Ginuwine’s Pony was fuckin’ hilarious! He seems as entertaining to watch as he is to listen to. I like how me maintains such intense eye contact with the camera, kind of has that Marco Rubio water moment approach, lol. He actually appears cooler than I had imagined too. I’m looking forward to this.

  6. I loved when they had Andrew on, him singing Ginuwine’s Pony was fuckin’ hilarious! He seems as entertaining to watch as he is to listen to. I like how me maintains such intense eye contact with the camera, kind of has that Marco Rubio water moment approach, lol. He actually appears cooler than I had imagined too. I’m looking forward to this.

  8. I loved when they had Andrew on, him singing Ginuwine’s Pony was fuckin’ hilarious! He seems as entertaining to watch as he is to listen to. I like how me maintains such intense eye contact with the camera, kind of has that Marco Rubio water moment approach, lol. He actually appears cooler than I had imagined too. I’m looking forward to this. By the way, the background music on this gives it a good atmosphere. Good job guys.

  13. Classic English Toad-in-the-Hole
    Ingredients

    1 1/2 cup of all purpose flour
    1 scant teaspoon Kosher salt
    Pinch of freshly ground black pepper
    3 eggs, beaten
    1 1/2 cup milk
    2 Tbsp melted butter
    1 Tbsp vegetable oil
    1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

    Method

    1 In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

    2 Coat the bottom and sides of an 8×12 or 9×9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.

    3 While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

    4 When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.

    Thought it is a classic and it has a funny name :)

    Serve at once.

  18. “BUTTERMILK BACON(!) PRALINES”
    Makes 24 small pralines

    1 cup sugar
    1/2 cup packed light brown sugar
    1/2 cup buttermilk
    1 tablespoon light corn syrup
    1/2 teaspoon baking soda
    1/4 teaspoon kosher salt
    4 tablespoons (1/2 stick) unsalted butter*
    1/2 teaspoon vanilla extract
    1 cup chopped pecans
    1/2 teaspoon grated orange zest
    4 slices bacon, cooked crisp and crumbled

    1. In a heavy-bottomed, deep saucepan, combine the sugars, buttermilk, corn syrup, baking soda and salt over medium heat. Cook for about 20 minutes, until the mixture reaches 235 degrees F on a candy thermometer.

    2. Remove from heat. Add butter, vanilla, pecans, orange zest and bacon. Beat with a wooden spoon until smooth and creamy.

    3. Drop by teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand 30 minutes, or until cool. Store in an airtight container.

    *Gluten-Free Tip: Use GF butter.
    http://www.feastie.com/recipe/ezra-pound-cake/buttermilk-bacon-pralines

  20. I’d love to see an Andrew vs Patrick Cooking show (Iron Chef like?) with the different recipes and Korey, Martin, and Tommy could be judges.

    As for the show, gonna be some fun to see the different foods people submit.

  22. Sadly I have no recipes to share:( but I’m looking forward to what y’all are planning to cook.And I love the fact you’re doing it with Andrew Wilson(who is funny as hell)p.s. I still wanna see the music video

  37. I’m so excited to see what shenanigans you guys pull through while cooking. Andrew is one of my favorite guests. He’s so unpredictable, and you guys work great material off his silliness. He’s honestly adorable in his own little ways. Way to go, Andrew! Cook us somethin’ awesome!

  38. Great idea! Can’t wait to see what this will result in. I’m a student that needs to experiment with food now and then due to budget constraints so I might be able to dust off some old ideas. And prayers, but those are especially old.

  40. I don’t know anything about cooking or cuisine, but maybe a cool idea might be to focus on different parts of the world in different shows, For example, having an episode where you cook Middle Eastern dishes or something. I dunno, that’s just my two cents, so maybe that’s a shitty idea, I dunno. Looks like a fun show though.

Leave a Reply