Episode 3: One Pound Chubs
If there's one thing we know here at Drunk: the pod, it's how to handle meat. How to put our hands onto big chubs of meat and rub and squeeze it until something delicious happens. And that's exactly what we did here!
Foods: Eggs Erroneous, Tlahco
Cocktails: Campari Mimosa, Mexican Bloody Maria
Recipe source: https://bit.ly/3195qPO
1 1/2 lbs. Jimmy Dean pork sausage
3 c. milk
12 slices of bread
2 tsp. dry mustard
Salt and pepper
2 c. shredded Cheddar cheese
Brown and drain sausage. Mix all other ingredients. Add cooked sausage. Pour into a 9x12 inch baking dish and chill overnight. Remove 30 minutes before baking. Bake in 350 degree oven for 45 minutes. Let stand for 15 minutes before serving. Enjoy!
Tlahco (Ancient Aztec Tacos)
Recipe source: https://bit.ly/33Zno99
Corn tortillas (store-bought or homemade)
1 pound of ground turkey
2 large tomatoes
3-4 serrano peppers (fresh)
2 poblano chilis (fresh)
1 tablespoon of dried epazote
Pinch of salt
Dried chilis or chili flakes (optional)
Core the tomatoes and peppers and peel the onion. Slice the vegetables into large pieces. Lay them flat-side down on a stove-top grill or on a bare burner with the heat turned low. Turn them with tongs occasionally until they become soft and you start to see charred black spots on the outside of the vegetables.
Transfer the charred veggies to a cast-iron pan over medium heat. Break them up with a wooden spoon. Add the turkey, salt and herbs. Continue cooking and breaking things up with the spoon until the turkey has cooked through.
Next, cook your tortillas. The simplest (and most Aztec) way to do this is on a bare stove burner with the heat turned all the way down, flipping the tortilla constantly with tongs until black spots start to show on both sides, just like you did with the vegetables. Each tortilla will take only about 45 seconds total to cook, so be careful not to burn them. As you can only safely cook one or two tortillas at a time in this way, wrap the cooked ones in a towel or tinfoil so they stay warm while you are cooking the others.
Serve the tlahco by spooning the meat mixture into the center of a tortilla. Add dried chilis and more salt if desired.
NOTE: Regarding epazote: If you can't find it in your grocery store, you can substitute Mexican Oregano. If you can't find that, you can substitute marjoram.
What is epazote, you ask? Here's what we found: https://bit.ly/33ZvXAS
Mexican Bloody Maria
4 ounces tomato juice (about a 1/2 cup)
1.5 ounces tequila blanco (or vodka to make it a regular bloody mary)
1/4 lemon, divided into 2 wedges - 1 for garnish, 1 for juice
1/4 lime, divided into 2 wedges - 1 for garnish, 1 for juice
1/2 teaspoon Worcestershire sauce (about 4 dashes)
1/4 teaspoon Tabasco sauce
1 pinch celery salt
1 pinch smoked paprika
1 pinch black pepper
For garnish: olives, pickle spears, peperoncini, celery stalks....whatever you like, really
Rim a Highball or Collins glass (a tall glass that holds between 10-14 ounces) with celery salt and smoked paprika. Fill with ice.
In a cocktail shaker (or a large cup for mixing), add tomato juice, tequila, juice from 1 lemon wedge, juice from 1 lime wedge, Worcestershire sauce, Tabasco sauce, celery salt, smoked paprika and black pepper.
Mix together and pour into the ice-filled glass.
Garnish with the remaining lime and lemon wedges, olives, pickle spears, peperoncini and celery stalks, if desired. Enjoy!
3/4 cup Campari
3 cups fresh orange juice, chilled
3 (750-milliliter) bottles chilled prosecco, brut Champagne, or sparkling wine
Orange rind strips (optional)
Fill each of 12 Champagne flutes with 1 tablespoon Campari and 1/4 cup juice; stir. Tilt each glass slightly, and add about 3/4 cup prosecco. Garnish each glass with an orange rind strip, if desired. Serve immediately.
Planning on trying these recipes out on your own? Let us know how it goes! Join the conversation on our subreddit: reddit.com/r/drunkthepod