Tag Archives: pasta

Dragon’s Breath & Heart Attack Balls

6 Sep

I have to say, this past summer has probably been my favorite one. Why? Because for the first time in ages I was not burdened by the cruel load of high school summer homework. I was really excited about the fact that I was able to enjoy summer anyway I wanted without having to worry about due dates. To top things off, my favorite cousin spent the entire summer with me. Aside from lazy days and late night 7-11 runs, we experimented with the food we found in my mother’s kitchen. One meal we made in particular stands out in my mind the most.

As usual, my mother had boiled some pasta for us before she left for work. By the time we made it downstairs, it had become cold. However, instead of microwaving it, my cousin and I decided to change things up a bit. “Why not have a cold pasta salad?” we asked each other. So then it was settled. We did include the traditional ingredients, like cherry tomatoes, sliced mozzarella, freshly grated parmesan, and a honey vinegar dressing; however, we also mixed in some unconventional items, such as crushed kettle cooked potato chips. But that was not the best part–to add a finishing touch, we diced onions and put them into the bowl. The newly formed pasta salad looked absolutely delicious, but would it taste as good as it looked? We were about to find out. That first bite was absolutely amazing. We ate the entire pasta salad so quickly and ferociously that it seemed as if we had not eaten for weeks. It was not until about an hour later that we came up with a name for our new dish. The salad itself was good, but the aftertaste was enough to kill anyone. Hence, we named the pasta salad “Dragon’s Breath.” Despite the foul odor in our mouths after, Dragon’s Breath was perhaps one of the best things we have ever eaten.

Experimenting with our main course simply wasn’t enough for us. After our delicious lunch, we decided to make our own dessert. I was really craving fried ice cream at the moment, but the nearest restaurant that served it was about 20 miles away. Then I remembered that one of my best friends taught me how to make fried ice cream from scratch. It’s quite simple really. Take a piece of bread and put a scoop of your favorite flavor of ice cream on top of it. Then, form a bread ball around the ice cream–the bread should completely cover the scoop of ice scream. Lastly, deep fry the ice cream ball on a pan, and after the bread turns a golden brown, turn off the stove. You don’t want to keep it frying for too long because then all the ice cream will melt. That ice cream ball was probably better than any fried ice cream dessert at an expensive restaurant. However, since it is probably 5000 calories, you can have one about every year or so if you don’t want to die of heart disease.

Experimenting this summer was definitely a blast. Now that I am on my own and am not blessed with my mother’s cooking skills, I have a feeling that I will be using vernacular creativity a lot. Parkside Restaurant, here I come.

At least I tried

3 Sep

To start this story, I would like to make it clear that I possess very little cooking expertise. The extent of my cooking ability is arguably non-existent. Boiling water and making grilled cheese is where I draw the line. However, my lack of skill does not interfere with my ability to love The Food Network. I was watching a show with a pretty Italian lady and she was making some sort of pasta salad that piqued my interests. I got inspired to make the one I saw on TV and set off to the grocery store. I had also decided at some point that I was too smart for her recipe and that I was just going to put whatever I wanted in to the salad. I took her basic idea of a light pasta salad and ran with it. Needless to say it did not turn out well.

I am one of those people who will eat nearly anything. I will even eat food mixed with other foods, like the Luther Burger or deep-fried Oreos. Sadly, what I created was hardly edible. Though it should be noted that I ate it anyway. I figured that because I liked both smoked Gouda and raspberry vinaigrette that they would work in a salad together. I vaguely remember adding sliced tomatoes and something from the nut family. This just goes to show that some delicious foods just are not meant to be mixed with one another.

On the positive side, making it was actually a lot of fun. I liked picking out the ingredients and the whole process is really creative. It is interesting to see how everything turns out. Cooking is much like a science project that you get to eat at the end. The best part is that even if you are bad, someone will probably eat it!