Sunday, November 4, 2007

Iron Chef

So I have been watching the Next Iron Chef every Sunday for the past 5 weeks, and so far I've found it too be pretty interesting. The challenges have been difficult and yet amusing and fun at the same time., and it definitely brings out the best and worst in people when they're competing. Now we're down to three chefs, John Besh, Micheal Symon, and Chris Cosentteno. I believe the next challenge is supposed to take place in Paris. I do feel as if I should predict who will win. When it really comes to it, I believe it will be a battle between Besh and Symon. Consentteno doesn't seem to have the right attitude for it, plus the judges have remarked multiple times that while he can put on one or two outstanding dishes, he's not consistent. There is always a dish or two that isn't so great. Personally, I really want Besh to win. He's a good chef who knows how to have fun but can be serious about his work when he needs to, plus he's from the South, can't really beat that. But also I wouldn't be opposed to Symon winning. He's just as good and fun-loving. He's also won two challenges, which I'm sure bugs Besh, but he's done a good job. I suppose only time will tell, so watch the episode tonight at 9 on Food Network.

Saturday, November 3, 2007


This morning, I'm fixing a breakfast for some friends and we are having Monkey Bread. Personally, I LOVE Monkey Bread, but not just because it tastes so yummy in all its sugary goodness. I also love it because it reminds me of home and of Christmas past. My mom always used to fix it for breakfast Christmas morning, along with Eggs Benedict and grapefruit. It always fills the kitchen with a wonderful smell, and it's so incredibly easy to fix!

Monkey Bread

Grease and flour a large tube pan. In it evenly distribute 24-30 frozen rolls.

Combine the following ingredients in a small mixing bowl and then sprinkle over the frozen rolls:
1 pkg NON-instant butterscotch pudding mix (3.75 oz)
1 Cup brown sugar
1/2 Cup white sugar
1 tsp cinnamon
1/2 Cup chopped pecans

Melt 1/2 cup butter in microwave on low power and pour over rolls. Do not cover and allow to rise at room temperature for overnight (max 8hrs).

Preheat oven to 350 degrees. Bake bubble bread for 25-30 mins. Let stand for just a few minutes before turning out onto a large serving platter.

Hope you enjoy this delicious bread as much as I do!