Who will be the Fourth Doctor… Recipe?
A few years ago, I met the most amazing man. He took me on adventures to far away lands, introduced me to the most interesting characters and really touched me in ways I had never known. His face has changed through the years but his hearts have not.
This will be my third year as a Whoivan with a food blog.
I remember my first post like it was yesterday. (It wasn’t. I don’t have a TARDIS.) I went deep-deep-deep into the pun and wordplay territories. The menu for A Feast for the Doctor consisted of: Travel Through Thyme and Spice with Sky Fish (Baked in Psychic Parchment Paper), Doctor Whoodles (Bow Tie Pasta Salad with Cool Ranch), Swiss CHARDIS (Cooking Hot and Ridiculous Deliciousness in Space) and of course… a Sonic Screwdriver.
After Matt Smith wrapped up, I decided to cook for Capaldi. Dinner for the Twelfth Doctor was a little less extravagant, but still incredible. There was the Burger on the Inside (A Burger Stuffed with English Cheddar, Wrapped in a Rasher of Bacon and Encased in a TARDIS-Blue Pastry Shell), Gallifries (Tossed in Thyme and Smoked Sea Salt) and a strong and captivating cocktail made just like the man himself, the No. 12.
Then, for no reason other than my love for the man, this past Valentine’s Day I made Hello, Sweetie cookies.
With the new season fast approaching, it’s time to break out my sonic skillet and get to work. But this time, I want your help.
This year, I want one of my three years worth of recipes to REGENERATE into a Doctor Who-themed recipe. Please, peruse the Bacon and Legs vault. See what there is to work with. Then come back at me with any of my non-DW recipes, reimagined anew.
You may add a new twist to it. You may simply rename it. You may turn it Scotish.
Just as the Doctor stays the Doctor deep within his core, the recipe must as well.
I will choose my favorite one and create it for the blog for the premiere of Season 9 of Doctor Who. The winner will get proper props in the column, obviously. But more importantly, they will receive a lovely Doctor Who prize pack that includes an ice cube tray, cookie cutters and a TARDIS necklace that matches my own.
All entries must be in by 11:59 pm EST on Sunday, September 6th.
So brainstorm away, children of Earth! You may leave comments on this post, tweet me, write on Facebook, email me, send me a message in a bottle. However you want to get me your ideas, I’ll be sure to catch them. Bonus points for puns. Show me what’choo got!
'Doctor Who Contest' have 14 comments
August 25, 2015 @ 8:23 pm Wayne
Are new recipes allowed?
August 25, 2015 @ 8:38 pm Fontina Turner
Nope, sorry, regenerations only!
August 26, 2015 @ 10:13 am Shawna
Time Vortex Cronuts
http://www.baconandlegs.com/2013/08/06/cronuts/
1 package Trader Joe’s frozen croissants
oil for frying
Ingredients for Buttermilk Glaze
¼ cup buttermilk
1 tbsp vanilla extract
2 cups powdered sugar
Blue and Red Food Colouring
Special Equipment
a hole poking device (I used a ⅞ in. round cookie cutter.)
In short: let them rise, poke holes in them, fry them, glaze them. Details below.
Line a baking sheet with parchment paper and lay out your croissants. Let sit overnight.
Wake up, make a cup of coffee. Stretch and yawn. Look at how light and puffy your croissants are. Be super gentle when you handle them. But using your cutter, pop holes in the center of all of them.
Heat your oil in a saucepan over medium-low heat. Test one of your cronut holes to make sure your temperature is good. Fry your cronuts. You don’t need long, 1-2 minutes, flip it, 1-2 minutes more. Should be a nice golden brown.
When they are done, lay them out on paper towels to drain out excess oil.
Whisk together your buttermilk, vanilla and powdered sugar till smooth. Separate into two different bowls and add blue colouring to one bowl and blue and red (to make purple) to the other. Drizzle both colours over over cooled cronuts.
August 26, 2015 @ 11:41 am Fontina Turner
YES!
August 28, 2015 @ 11:16 am Shawna
Eggs-terminate!
http://www.baconandlegs.com/2015/05/21/eggs-benedict-cumberbatch/
August 28, 2015 @ 11:20 am Shawna
Tardis Self Destruct Button (http://ic.pics.livejournal.com/caffienekitty/11224213/899383/899383_original.jpg)
http://www.baconandlegs.com/2014/06/19/maui-coconut-wowi-balls/
ingredients
¼ cup butter
2 onions, diced
½ lb bacon, cooked and crumbled
½ cup Maui CoCoNut Porter
2 tbsp brown sugar
¼ tsp salt
¼ tsp pepper
8 oz shredded gruyere
2- balls pizza dough from a pizza shop or 2- 14oz canisters refrigerated pizza dough
¼ cup butter, melted
roasted coconut chips
Maraschino Cherries
or sauce
1/3rd cup pineapple marmalade
1/3rd unsweetened coconut milk
1 tsp whole grain dijon
3 tsp horseradish sauce
In a large skillet, melt butter. Add onions. (Salt and pepper to taste.) Cook for 10-15 minutes over medium heat until onions are brown and they have a sweet aroma. At that point, add in brown sugar, bacon, coconut porter and salt & pepper. Cook an additional 10-15 minutes, until the mixture is thick and most of the liquid is absorbed.
Preheat oven to 375°. Spray an 8×8 baking dish with cooking spray.
Begin pulling off balls of dough, a little larger than a tablespoon-worth. Roll it into a ball with your hand and make a divot with your finger. Put a small spoonful of the bacon mixture and a pinch of cheese in the divot. Stretch the dough around the filling and seal tightly. Repeat. Begin layering the balls in your baking dish. Place a maraschino cherry in the centre of each ball. Once you have one layer, use a pastry brush to brush melted butter over the top of them. Sprinkle some coconut chips on top. Keep making balls until you have two layers. Brush the second layer with butter and sprinkle with more coconut chips.
If your balls come close to the top of the baking dish, place it on a cookie sheet before baking so the butter doesn’t bubble over.
Bake for 30-35 minutes. The top should be a light golden brown when you remove them from the oven. Let cool before serving.
While they are baking, whisk together your sauce ingredients. Store in the refrigerator until ready to serve.
August 30, 2015 @ 11:04 am Eric
Pork ‘n’ Bean Grilled Cheese REGENERATION
http://www.baconandlegs.com/2015/01/05/pork-n-bean-grilled-cheese/
FULL GALLIFREYAN BREAKFAST GRILLED CHEESE [Full English Breakfast]
Rustic Sourdough (think big and crusty), 2 slices
Bacon, cooked, 2 slices
Sausage*, cooked and split lengthwise, 2 each
Baked Beans, 1/4 cup (maybe try the recipe from some sexy genius here: http://bit.ly/1F9khWj)
Tomato, 2 slices, grilled (cast-iron or charcoal)
Mushrooms, roasted, 1/4 cup
Sharp Cheddar, 2 slices (or enough to cover bother slices of bread)
Fried Egg**, 1 each
To assemble: Place one piece of bread on your work surface, top with cheddar cheese. Add the bacon, then mushrooms, then a schmear of the baked beans (to hold the mushrooms in place). Next, add your grilled tomato, followed by the sausage, then egg, if using (see note below). Add a final layer of cheddar and top with the second slice of bread. Heat a cast-iron skillet to medium heat with a tablespoon of butter***. Place your sandwich in the hot pan and weight down with a brick, another pan, or bacon press (whatever you have handy). Because this is such a monster of a sandwich (definitely bigger on the inside), flipping it may prove difficult. If you can, flip it halfway through to insure even cooking. If you can’t, finish it in the oven at 350F for 5-6 minutes.
*Ideally, this would be a traditional banger, but if blood sausage is available I would definitely go for that.
**This could go one of two ways: Either inside the sandwich, or on top of it, croque madame style.
***If you want to get real fancy and/or fatty, omit the butter and smear the outside of the bread with mayo before grilling.
September 1, 2015 @ 10:51 am Shawna
Grandad and Sandshoes Salad
http://www.baconandlegs.com/2015/09/01/grandpa-salad/
recipe adapted from Taste of Home
8 slices of bacon, cut into 1-inch pieces
1 large or 2 small heads romaine lettuce
1/2 cup green onions, diced
2 eggs
1/2 cup milk
1/4 cup red wine vinegar
1/4 tsp each salt and pepper
In a large skillet, cook bacon pieces until crispy.
Remove from heat and place bacon on a paper towel-lined plate.
In a mixing bowl, whisk together eggs, milk, salt and pepper. Slowly whisk the mixture into the bacon drippings on the stove. Turn heat to medium-low and continue stirring until the mixture is thickened (and can coat the back of a metal spoon) around 3-5 minutes.
In a large salad bowl, combine the lettuce, onion and bacon. Toss the warm dressing with the salad. Serve immediately.
September 1, 2015 @ 11:18 am Shawna
Silence Will Fall When The Cupcake is Ate
http://www.baconandlegs.com/2014/04/09/easy-choklat-stout-cupcakes/
I know the name is improper English but I’m going for closeness to the actual quote!
ingredients
1 box Duncan Hines Dark Chocolate Cake Mix
1/3rd cup oil
4 eggs
1 cup Southern Tier Choklat Stout
1 can chocolate frosting
Full size Marshmellows
Black Gel Icing pen
Preheat oven to 350°. Place cupcake liners
Blend together mix, oil, eggs and beer.
Fill cupcake liners 2/3rds the way full.
Bake. About 20 minutes. Until a toothpick comes out clean.
While baking cut the corners off one side of your marshmellows to make a “Silence” head. use your gel pen to draw on the eyes and two lines for the mouth-ish area
Remove cupcakes from oven. Let cool. Frost and decorate.
Forget and have another!
September 5, 2015 @ 1:58 pm Shawna
Alternative title: You Should Eat Us All On Sight
September 6, 2015 @ 2:51 am Jasmine
Fish Fingers (and Chips) with Custard Regeneration:
3 large baking potatoes, cut into chunky chips
1 tbsp olive oil
14oz raw peeled king prawns
2 eggs, beaten
1 cup dried breadcrumbs
½ cup mayonnaise
2 crushed garlic cloves
½ – 1 tsp tumeric
lemon wedges, to serve (optional)
Directions
1. Heat oven to 400F. Arrange the chips on a baking tray, drizzle with the oil and season. Bake for 40-45 minutes until golden, turning halfway through.
2. Mix the prawns in the beaten egg and tip the crumbs onto a plate. Lift the prawns out with a slotted spoon so that any excess egg drains off and toss them in the crumbs with your hands so they are coated. Transfer to a baking tray.
3. When the chips have 10 minutes to go, heat grill to high. Cook the prawns for 3-5 minutes each side, until crisp and cooked through. Mix the mayo, garlic and tumeric together with some seasoning. Serve with the chips, ‘custard’ mayo and lemon wedges, if you like.
September 6, 2015 @ 9:50 pm Lars
http://www.baconandlegs.com/2012/09/30/pulled-pork-and-muenster-grilled-cheese/
Pulled Jack Harkness and Monster Grilled Sneeze
First thing you’ll need to do is find and bind Captain Jack Harkness. Check local pubs where the rules are as loose as the clientele. Humor him. Invite him home. Tie him up. Once you have have him secure it’s time to humanely put him down. The recommended approach is to cut his throat with a well sharpened knife. This puts him down peacefully and saves most of the flesh to be utilized. After this doesn’t work, you will feel disappointed (normal). The next method to try is a rifle that fires a high speed projectile. Aim this at his heart. Fire. When that doesn’t work, pepper his body with the rest of your ammunition. You’ll feel a slight tinge of frustration as he laughs heartily at your repeated failure. Ignore this and proceed with the recipe as if you’ve been successful. You’ll want to dig a hole approximately 3 feet by 6 feet by 3 feet. Place Captain Jack Harkness in the bottom. Add a healthy amount of hot coals to completely cover him. Backfill with dirt.
While the Captain cooks you can obtain the ingredients for your grilled sneeze. This is relatively simple as long as you can find your way to the Asylum of the Daleks. Once there, open a pod, punch the monster until he secretes from the nose (never feel apologetic for punching a Dalek) and scrape off what you can.
Returning to your hole you’ll find Captain Jack Harkness alive and well and uncooked. This may seem problematic until you realize you have a pocket full of Dalek boogers. Smear the boogers on his face. This will get rid of the smug look of satisfaction he undoubtedly had on his handsome mug.
Then make this delicious recipe for stuffed pepper grilled cheese instead. The peppers are far easier to kill and the consistency of the cheese is more pleasant than that of boogies.
http://www.baconandlegs.com/2014/04/12/stuffed-pepper-grilled-cheese/
September 6, 2015 @ 10:36 pm Kristin
Spam in a Snuggie, hereby known as “The Mystery (Meat) Under Rupert’s Blanket” (inspired by the 2014 episode “Listen”)
Original recipe posted 2/24/2015
Ingredients renamed and slightly altered. Regenerated recipe created in part by 7-year-old Dr. Who fanatic Noah Morris.
makes 18
for mac and cheese, hereby known as “The Grain of Gallifrey”
½ lb orecchiette
2 tbsp butter
2 cloves garlic, minced
1 tbsp flour
¼ cup milk
½ cup brown ale
1 tbsp whole grain mustard
¼ cup white cheddar, shredded
¼ cup fontina, shredded
ADDITION: 1/8 cup yellow cheddar, shredded, to give cheese the appearance of Gallifrey’s surface
for spam, hereby known as the “Sonic Screwdriver” of the meat industry for its versatility and evolution over the years
1 can Spam
3 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp honey
1 tbsp brown ale
1 tbsp olive oil
⅛ tsp cayenne, hereby known as “Clara cayenne” for its spicy, snarky personality that leaves us wanting more
for dough, hereby known as “Rupert’s Blanket”
2 sheets phyllo dough
1 egg, beaten with 1 tbsp water and the fear of the unknown creature under the covers
½ cup shredded parmesan cheese
cooking spray
for dipping sauce, hereby known as “The Closing Kiss”
½ cup ketchup
2 tsp balsamic vinegar
2 tsp honey
¼ tsp Clara cayenne
Follow baking directions as given. When baking is finished and product is consumed, enter TARDIS, return to time of baking initiation, and repeat.
September 6, 2015 @ 11:39 pm J.Michael
Terror of the FRYgons
http://www.baconandlegs.com/2014/05/09/ommegang-carbonnade-flamande/
So here’s my regeneration of your Ommegang Carbonnade Flamande, regenerated with a bit of Scottish flare. Not only are the Zygons coming back this season, but the original “Terror of the Zygons” took place in Scotland, home of our magnificent #12.
2 lbs beef, top or round roast, trimmed and cut into chunks
¼ cup flour
¼ cup butter, divided
2 onions, diced
10 cloves garlic, minced
32 oz Ommegang Cup O’Kyndnes (or other Scotch Ale)
16 oz beef stock
2 tbsp brown sugar
2 tbsp whole grain dijon mustard
3 tbsp fresh thyme, chopped
1 bay leaf
1 lb bacon, cooked and crumbled
salt and pepper
2 tbsp corn starch
fresh parsley (for garnish)
french fries (for serving)
In a skillet, melt 2 tbsp butter over medium heat. Add in garlic and onions. Cook 5-8 minutes until they begin to brown. Add to slow cooker, leave drippings at the bottom of pan. Return pan to flame.
Melt remaining 2 tbsp of butter. Season beef with salt and pepper. Toss it in the flour and throw into preheated skillet. Cook for 2 minutes to brown, stir and cook an additional 2 minutes. Add to slow cooker, drippings and all. You can use a ¼ cup of your beef stock or ale to deglaze the pan if you still have yummy bits left in there.
Add in ale, beef stock, brown sugar, dijon, thyme and bay leaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add in bacon. Salt and pepper to taste.
Dissolve corn starch in ¼ cup of cold water. Stir into stew.
Replace the lid and cook for another half hour.
Stew will be thick. Serve over french fries and garnish with fresh parsley and a pint of Scotch Ale.
For best results, and to highlight the fries in the dish, cut and fry your own in lard or beef tallow:
5-6 Yukon Gold potatoes
Cold water
Beef Tallow OR Lard
Sea Salt
Cut potatoes (peeled or unpeeled) into sticks or wedges
Place potato sticks in a bowl
Cover with cold water
Allow potatoes to soak for about one hour.
When ready to fry, place enough beef tallow in deep stockpot to equal 3-4 inches when melted
Heat to approximately 350 degrees
Remove potatoes from the water
Pat dry with a paper towel
Carefully place some of the fries into hot oil for 5-10 minutes
Stir occasionally and watch for that lovely shade of golden brown
Once finished, remove from hot oil and place on brown paper or paper-towel lined baking sheet
Generously toss with sea salt, plate and top with stew.