IT'S ALWAYS SUNNY IN PHILADELPHIA SPECIAL (PART II)

For The Mac’s Mac and Cheese

Combine milk and water in a sauce pan and bring to a simmer. In a separate skillet, toast panko breadcrumbs in melted butter. Once the milk and water are simmering, add a pasta of your choice.

On medium low heat, gently cook pasta until all liquid is absorbed. Go back and forth between stirring pasta and flipping breadcrumbs.

Once breadcrumbs are a nice golden brown, remove from heat, put in a bowl, and toss with grated Romano cheese.

When the liquid is absorbed, put the cooked pasta on very low heat and add shredded American cheese along with dijon mustard and stir.

Once the American cheese is melted, stir in additional shredded sharp cheddar. Add a little shake of cayenne, cover, and let sit for 5 minutes.

Stir, then put in a separate serving bowl and top with the Romano breadcrumb mixture. Enjoy!

For The Paradise Cocktail

Chill a martini glass in freezer.

In a cocktail shaker add gin, apricot brandy, and orange juice, and shake over ice.

Strain into chilled martini glass. Add optional splash of lemon juice and an optional lemon twist. Enjoy!

For The Caribbean Paradise Cocktail

Start with a tall festive cocktail glass and add grenadine at the bottom, and top with ice to the brim.

In a cocktail shaker add fresh pineapple juice, coconut flavored rum, and shake over ice. Strain into cocktail glass over the grenadine and ice.

Combine blue curacao and water in separate glass, stir, then slowly pour on top of the drink to create the desired layering effect. Enjoy!

For The Grilled Frank

Start by making the pepper jelly: chopping the green pepper, red pepper, and a few jalapeños and don’t remove seeds to keep that heat. Put into a food processor until it’s at a salsa-like consistency.

In a medium bowl, add granulated sugar and pectin powder, then whisk together and set aside.

In a medium saucepan combine chopped peppers and white vinegar, cover, and bring to a simmer. Cook for 10 minutes. In the meantime heat up a giant pot of water with two canning jars inside.

Once the peppers have simmered for 10 minutes, add the sugar pectin mixture, and cook for an additional 2 minutes until dissolved. Remove from heat and let cool for about 15 minutes.

Then take the canning jars out of the hot, but not boiling water, and set on towel. Fill with pepper mixture, leaving a ¼ inch headspace at the top of the jar. Go ahead and wipe the jars and place lids on top.

Gently place the jars into the big pot with enough boiling water to cover them completely. Boil for 10 minutes.

Safely remove and see if the caps have popped down yet, indicating that a vacuum has been created; however it might take a few minutes after removing from water. Let jars cool overnight.

For The Crepe Batter

In a blender, add eggs, whole milk, water, all-purpose flour, and melted butter. Pulse that together about 10 times, making sure it’s smooth and homogeneous. Let chill in fridge for at least 45 minutes up to overnight so there are no bubbles.

Preheat oven to 400°F. Cover an oven pan with foil and place a rack on top to cook the meat. Then place various meats including thick cut bacon, breakfast sausages, and some thin slices of spam on top. Cook in oven for 20-25 minutes until brown and crisp.

Bring out a crepe maker pan and lubricate with unsalted butter. Begin pouring a thin layer of crepe mix on top and cook both sides. Repeat until desired number of crepes.

Fill the crepes with a couple pieces of each of the meats and wrap like a burrito.

In a small bowl beat egg and milk. In another small bowl fill halfway with plain breadcrumbs. Coat each burrito crepe in the egg milk mixture, then cover generously with breadcrumbs.

In a saucepan, heat a generous amount of ghee (clarified butter) to 375°F before dropping in the coated crepe burritos. Deep fry.

Enjoy the deeply unhealthy and culturally confused crepe things!