And what will we be serving tonight?  A CHICKEN dinner of course crusted with granola, an apparent favorite of our supposed killer.  

For the Chicken

Elizabeth Holmes was considered to be a brilliant and charismatic innovator.  Her groundbreaking laboratory ideas and Theranos were poised to turn the world of laboratory testing upside down. We learn deception and greed greased the slippery slope to Theranos’s implosion and Elizabeth’s epic downfall.  We explore the who, what, when and why of this fascinating story. 

And what better to serve up with this complicated combination of drama and delusion?  A delightful BLOOD orange Souffle!  Just like this episode, souffles are a complicated subject matter, that when done well are amazing culinary feats, but often end up deflated failures!  Are you up to the task?

BLOOD ORANGE SOUFFLE

Makes 8 souffles

Ingredients:

8 medium blood oranges

½ teaspoon of blood orange zest

¼ granulated sugar

3 large eggs, separated

1 tablespoon cornstarch

1 tablespoon orange marmalade

Confectioners’ sugar

Softened Butter and white sugar to prepare ramekins

Directions:

·      Preheat the oven to 400°. Line a baking sheet with parchment paper.

·      Rub ramekin interior with softened butter and dust with sugar.  Refrigerate 30 min.

·      Using a microplane, zest ½ teaspoon of zest, set aside. \

·      Peel blood orange, squeeze ½ cup of juice into a medium saucepan (reserve additional juice for another use).  

·      Add 2 tablespoons of granulated sugar to the saucepan and bring to a simmer over medium heat.  Cook until sugar is dissolved.  

·      While juice is simmering, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. 

·      Whisking constantly, temper the hot orange juice into the egg yolk mixture, be careful not to scramble yolk mixture. 

·      Add the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. 

·      Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.

·      In a clean, medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended, be careful not to deflate the whites.  

·      Spoon the filling into the prepared ramekins, leaving 1/4 inch at the top. Level top of souffle with an offset spatula or a knife.  If you do not level, you will have rustic-looking souffles. 

·      Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust with confectioners’ sugar and serve immediately. 

Everybody is doing it, or so it seems.  Is it possible to find true love with a mere screen swipe or a click?   We discuss the successes, failures, disappointments and sometimes hilarious stories from the tumultuous world of online dating.  

And what could we possible serve up with this mashup of online mystery profiles?  Catfish with a side of mashed cauliflower of course!  Just like this episode, with online dating a potential catfish and discovering something isn’t always as it may appear is just dangers of the territory!

Good looking, Smart, Wealthy, Funny, Loaded-with-Personality Oven-Baked Chilean Sea Bass* 

(Catfish posing as Chilean Sea Bass)

INGREDIENTS

1 teaspoon canola oil 

1 teaspoon lemon juice

2 catfish fillets (6 ounces each)

1-1/2 teaspoons paprika

1/2 teaspoon dried tarragon

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

DIRECTIONS

Combine oil and lemon juice; brush over both sides of fillets. 

Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.

Bake, uncovered, at 350° for 10-13 minutes or until fish flakes easily with a fork.

Serve with THE BEST MASHED POTATOES EVER*

(and by Potatoes, we mean Cauliflower) 

INGREDIENTS

8oz  riced cauliflower (not frozen)

3/4 tablespoons unsalted butter

1 cups water (Or enough to cover the cauliflower

1/2 teaspoon kosher salt

DIRECTIONS

Melt the butter in a medium pot over medium-high heat. Add the cauliflower and sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.

Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.

Reserve 1/8 cup of the cooking liquid. Drain the cauliflower.

Place the drained cauliflower and reserved cooking liquid (a little bit at a time- you may not use all of it) back in the pot. Mash using an immersion blender to desired consistency. Serve hot.

Tips: 

Make ahead: Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, unless it stops texting you first. 

Serve with your favorite salad or vegetable.  

The Murdaugh Family were considered to be one of the most prominent families in the South Carolina Low Country.  They were fixtures in the legal community for nearly 90 years and lived very comfortable lives.  A string of deaths, embezzlement and drug addiction lead to their undoing.  We discuss the very messy lives of The Murdaugh Family in this episode of Dinner And Drama with Kristin & Drew.  

And what best to serve up with this delightful mashup of murder and mayhem?  Trashy Nachos of course!  Just like this episode - the stuff you can pile on just keeps coming.  Bon Appetite! 

INGREDIENTS

1 bag of your favorite Tortilla Chips

1 lb  ground beef (80% Lean) or ground Turkey if you want to be that way

1 Envelope of your favotite Taco Seasoning

1 Medium Red Onion

1 Can of Refried Beans (warmed) 

2 fresh jalapeños, seeded, cored and chopped (or use pickled sliced jalapeños if you prefer)

Sliced Black Olives (optional)

Fresh or frozen corn (thawed) 

Nacho Cheese Sauce (ingredients and recipe below) or to keep it TRASHY: Use Velveeta 

Toppings to add after baking

Chopped Tomato

Chopped Cilantro (optional) 

Sour Cream 

Guacamole 

For Nacho Cheese Sauce 

2 tablespoons salted butter

2 tablespoons all-purpose flour

1 cup milk

8 ounces cheddar cheese 

1/8 teaspoon cayenne pepper

COOKING INSTRUCTIONS

Preheat oven to 350 degrees

In a medium frying pan, brown the ground beef.  Drain off fat and return to the stove.  Add the taco seasoning to the ground beef and about ½ cup of water.  Bring to a boil and then simmer.  I like to let the meat simmer for a bit so the sauce gets really thick and trashy. 

While meat is browning, chop your toppings and make nacho cheese sauce. 

To make the Nacho Cheese Sauce

Melt butter in a saucepan over medium heat.

Whisk in flour and cayenne pepper and cook 1 to 2 minutes.

Whisk in milk and bring to a simmer.

Reduce the heat to low and add in cheese.

Stir until cheese is melted.

ASSEMBLY

Line baking sheet with foil and spray with non-stick cooking spray.  Spread tortilla chips in an even layer on the foil-lined backing sheet.   Beginning with the meat, crumble onto the top of the tortilla chips.  You want to hit every single chip with meat.  Repeat with  your chosen toppings.  Again, make sure to spread your toppings out evenly.  Finally add the cheese sauce- evenly coat chips with the gooey sauce.  

Bake nachos in the oven for 15 Minutes.  Remove from the oven and add Tomato, Sour Cream, Guacamole and Cilantro if desire.  

Strap sheet pan to face and ENJOY!!