Wednesday, January 6, 2010

Hummus and Macaroni & Cheese

Today we cooked with Guy Fieri's "Diners, Drive-ins and Dives"

First up was the Black Bean Hummus. You will need the following:
1 (15.5 oz) can Garbanzo Beans, rinsed and drained
1 (15.5 oz) can Black Beans, rinsed and drained
1/3 cup canola oil
1/3 cup olive oil
1/3 cup water
1 tbsp tahini
4 tsp chili powder
juice of 1 1/2 limes (I used lemons)
1 1/4 tsp kosher salt
1 tsp cayenne pepper
A pinch each of: ground coriander, ground cinnamon and ground cumin

Mix all ingredients together and process in the food processor until smooth. Guy says to serve them with pita chips, but I don't have those on hand, so we just used regular tortilla chips. Hummus is something that J and I both want to like, but have come to the realization that trying different variations doesn't work for us. K#2 however thought this was great so it was not a total loss.



We also made the Smoque BBQ Mac and Cheese. You will need the following:
1 lb elbow macaroni (I used mezze penne)
2 1/2 cups evaporated milk
2 large eggs
1/2 tsp dry mustard
1/4 tsp Louisiana Hot Sauce (I used Frank's)
1/4 tsp onion salt (I used onion powder)
1 tsp celery salt
10 oz shredded cheddar cheese (I used about 12 oz)
4 tbsp unsalted butter (I did not use this)
1/4 cup parmesan cheese

Cook the pasta until al dente, then drain. Preheat the broiler. In a large bowl, whisk the milk, eggs, mustard, hot sauce and onion and celery salts. Add the pasta and about 3/4 of the cheese. Put the mixture back into the pot and cook until the cheese melts and the sauce gets thick. Pour the mixture into a 9 x 13 greased pan. Melt the butter in a skillet and brown the bread crumbs (I did not do this step). Put the bread crumbs, parmesan and remaining cheddar cheese on top of the mixture. Place under the broiler until the cheese is golden.


This was good, but the milk mixture was a little runny, so if I make it again, I would add some cornstarch to the sauce and thicken it before adding the pasta back in.

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