Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo has been brought to you by Coconut.

1. Coconut Jasmine Rice with Mango & Strawberries (from me!)
2. DIY Thai Coconut Curry with Shrimp Instant Noodles, from Serious Eats.
3. Coconut Pound Cake, from Love Foodies.
4. Double Chocolate Coconut Macaroons, (from Brie!)
5. 17 Absolutely Delicious Ways to Cook with Coconut Milk, from The Kitchn.

You Can Waffle That

There used to be this odd little anachronistic burger joint in Montana, straight out of the 1950s or so, that made a mean “flying saucer” burger. The “flying saucer” burger was, essentially, just a typical burger, cheese, ketchup, mustard, onion, pressed between two round pieces of bread that were sealed at the edges and toasted. It was quite delicious and I was very sad to see the place close down in recent years. Funny how a simple little change to the bread can really make something taste incredible.

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The interwebs are telling me this is a “Cuban Style Sandwich,” but it also looks a lot like the burgers from Montana. Image from: http://ifood.tv/american/423573-cuban-flying-saucer-grilled-sandwich

 

That brings me to waffling.

No, not the kind where you can’t make up you mind. This kind of waffling is bold, decisive. Delicious.

Whatever kind of sandwich you can make, you can waffle.

Just prepare your sandwich, heat up your waffle maker, spray it with non-stick cooking spray, place your sandwich in it and SQUISH. Squish hard! And then wait a few minutes (slightly longer than your average, everyday waffle would take), and BOOM.

You’ve just waffled your sandwich and it is delicious. Don’t you feel smart and attractive?

Try it with:

– Peanut butter and jelly
– Roast beef and cheddar
– Turkey and provolone
– All of the cheeses ever

The sky is your waffley limit. Enjoy your new found fabulous, toasty, squishy, delicious method for heating up sammiches. Yum!

P.S. You can also use waffles to make your sandwiches. Or pizza. Or a lot of things really.

Crescent Ring Sandwiches

Crescent Ring Sandwiches

Mark doesn’t often request a particular food, but when he does we see what we can do.

He saw this intriguing Italian Hero Crescent Rings on Reddit and we decided to take it a little father.

italian ring

Not only did we make the Italian Hero with a few tweaks, we also made a roast beef and cheddar that was insanely good.

italian ring 2

 

These were super quick and easy to make with a lot of flavor.

italian ring baked

It’s a great take on classic sandwiches for dinner or lunch.

italian ring baked 2

 

Italian Crescent Ring Sandwiche
 
Author:
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • ½ cup well drained roasted red bell peppers (from a jar)
  • 8 slices provolone cheese, halved
  • ⅓ lb deli sliced hot salami
  • ¼ lb deli sliced ham
  • ¼ lb deli sliced capocollo
  • ½ cup well drained hot pepper rings (from a jar)
Instructions
  1. Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  3. Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Notes
We used three different kinds of salami, pepperoni, and nixed the ham.
For the beef and cheddar sandwich, we soaked about ¾ of a pound of roast beef in an au jus overnight, and then drained it well before putting it on the sandwich. We then topped that with a very meltable cheese dip.

 

Indie Game Watch

This column has recently shifted gears from games that were actively seeking funding to games that just happened to pique my interest. Hope you enjoy them as much as I have!

Mola Mola! Survive!

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A quirky game about a fish that’s not terribly good at surviving from Koya Nakahata. Silly, humorous, and a mechanic that has you wanting to die to help advance more quickly.

mola-voyager

36 Questions

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An emotionally powerful game from the ever-brilliant Squinky made during the Global Game Jam.

Patatap Tunes

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Play with sound and images with this lovely little browser-based game. Patatap was created by visual developer Jonobr1 and the musical duo Lullatone. Patatap Tunes was an initiative by the Dutch student and creative entrepreneur TM Wassenberg.

Played anything delightful lately? Tell us about it in the comments!

Pizza Waffles

Pizza Waffles

I’m going to share something really important with you.

bbq chicken pizza waffles This is really important.

pepperoni pizza waffle

Surprise!

It’s pizza.

And pizza is really important.

pineapple bacon pizza waffles

And it’s waffles.

And waffles are also really important.

Pizza Waffles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 package frozen waffles
  • 1 jar of pizza sauce
  • 2 cups shredded mozzarella cheese
  • Various suggested toppings:
  • Pepperoni
  • Pineapple
  • Chicken
  • Bacon
  • BBQ Sauce
  • Onions
  • Jalapenos
  • Olives
  • Sausage
Instructions
  1. Place frozen waffles flat on a baking sheet and preheat oven to 400 degrees.
  2. Spread each waffle with desired amount of sauce.
  3. Sprinkle with ¼ cup of cheese.
  4. Top with desired toppings.
  5. Bake in oven until cheese is melted and a little bit golden, and the bottom of the waffles are golden and crispy.
  6. Serve hot.

 

Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 

This week’s rodeo has been brought to you by random stuff Cat is craving.

Photo by  J. Kenji Lopez-Alt for Serious Eats

Photo by J. Kenji Lopez-Alt for Serious Eats

1. 7 Refreshing Asian-Style Beverages from The Kitchn
2. 8 Must Try Dumplings From Around the US via Serious Eats
3. Grilled Beets with Burrata Cheese and Poppyseed Vinagrette from Bon Appetit.
4. How to Build a Better Sandwich from Huffington Post.
5. Chocolate Chip Cookie Layer Cake with Cookie Dough Filling (!!!!!!) from Yahoo Food.

The “I Have Noooo Idea What I’m Doing” Casserole

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Unlike most of the writers here at Qwerty Cafe, I really don’t have any formal training in how to make food. I did work at an organic bakery and cafe before organic was cool, but I was totally flying by the seat of my pants.

I mostly rely on instinct and knowledge cribbed from my mom and aunts over the years.

Combine that lack of training with no energy and a house full of busy people who haven’t had time to shop recently, and you get today’s recipe. The, “I Have Noooo Idea What I’m Doing” Casserole. It’s sort of a breakfast casserole, even though I had originally considered making a quiche. Or ordering pizza.

And, frankly, when I throw something together like this, I’m almost always expecting to have to resort to ordering delivery food, but then am pleasantly surprised at how things turned out. I wish I could remember this and add it into some kind of food maker confidence bank, but that’s not how my brain works.

This thing may not be pretty, but golly, it was tasty. I hope you like it too. :)

The "I Have Noooo Idea What I'm Doing" Casserole
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • 4 slices thick-cut bacon
  • 1 red bell pepper, diced
  • 4 large russet potatoes, diced
  • 1 large yellow onion, diced
  • 1 tomato, diced
  • 4 Tablespoons squeeze-bottle garlic
  • 2 Tablespoons Butter
  • 2 teaspoons salt
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheese (I used cheddar)
  • ½ cup whipped cream cheese
Instructions
  1. Start by preheating your oven to 350.
  2. Then cook the bacon in a large pan over medium heat until crisp.
  3. Remove bacon from pan and set aside.
  4. Cook onion, garlic, and red bell pepper in bacon drippings until soft (about five minutes).
  5. Add in butter, 1 teaspoon salt, and potatoes. (Toss to mix evenly).
  6. Whisk together your eggs, milk, cheese, remaining salt, and cream cheese.
  7. Transfer potato mixture to large casserole pan and stir in tomato.
  8. Pour egg mixture over potatoes.
  9. Cook for 40 minutes in oven until firm and/or lightly golden.
  10. Enjoy!

 

Thick n’ Moist Corn Bread

Thick n’ Moist Corn Bread

I’ve always been a big fan of corn bread in any form. Corn bread with cheese, corn bread with little chunks of jalapeno, corn bread muffins, or corn bread cakes.

corn bread 2

 

This corn bread is a really dense and very moist, and one of my favorite ways, with delightful corn kernel surprises throughout.

corn bread 1

I served it the other night with chili mac and cheese and it was tasty!

corn bread with chili

Thick n' Moist Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 1 cup cornmeal
  • ¾ cup flour
  • 4 teaspoons granulated sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, melted
Instructions
  1. Preheat the oven to 425 degrees and grease an 8 inch glass baking dish.
  2. Mix all of the dry ingredients together in a large bowl until combined.
  3. In a smaller bowl whisk the eggs and then the milk and sour cream.
  4. Stir the wet ingredients into the dry, and then slowly mix in the melted butter until completely combined.
  5. Pour into the baking dish and bake for about 25-30 minutes until a toothpick inserted comes out clean.
  6. Allow to cool for 10-15 minutes before slicing.

 

GDC 2015

Hi everyone!

I’m away at the Game Developers Conference in San Francisco this week. It’s a pretty amazing event with a zillion cool people and I’m looking forward to reporting back on it when I have eventually caught up on the sleeps.

In the meantime, have some chocolate gifs!

frosting

splash

squirrel