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

cook:

1 h 40 min

Picture for It's Always Sunny in Philadelphia Special (Part II)

8,644,789 views  It's Always Sunny in Philadelphia returns as one of the leaders of food-as-plot-device-comedies, with its narcissist protagonists often tangling delicious (or disgusting) cuisine up in their antics. Grilled Frank, in particular, is ripe for innovation.

4 servings

US

original

metric

INGREDIENTS

For The Mac’s Mac and Cheese

For The Mac’s Mac and Cheese

Milk

1 cup Milk

Water

1 ½ cups Water

Panko Breadcrumbs

½ cup Panko Breadcrumbs

Butter

3 ½ tbsp Butter

Pasta of Choice

8 ounces Pasta of Choice

grated Romano Cheese

2 ounces grated Romano Cheese

shredded American Cheese

4 ounces shredded American Cheese

Dijon Mustard

½ tsp Dijon Mustard

shredded Sharp Cheddar

4 ounces shredded Sharp Cheddar

of Cayenne Pepper

shake of Cayenne Pepper

FOR THE Paradise Cocktail

FOR THE Paradise Cocktail

Gin

3 ounces Gin

Apricot Brandy

1 ½ ounces Apricot Brandy

Orange Juice

1 ½ ounces Orange Juice

Ice

Ice

Lemon Juice (optional)

Lemon Juice (optional)

Lemon (optional)

twist Lemon (optional)

FOR THE Caribbean Paradise Cocktail

FOR THE Caribbean Paradise Cocktail

Grenadine

½ ounce Grenadine

Ice

Ice

Fresh Pineapple Juice

3 ounces Fresh Pineapple Juice

Coconut Flavored Rum

1 ½ ounces Coconut Flavored Rum

Blue Curacao

1 ounce Blue Curacao

Water

1 ounce Water

For The Grilled Frank

For The Grilled Frank

Green Pepper

1 Green Pepper

Red Pepper

1 Red Pepper

Jalapeños

3 Jalapeños

Granulated Sugar

2 cups Granulated Sugar

Pectin Powder

3 tsp Pectin Powder

White Vinegar

1 cup White Vinegar

For the Crepes

For the Crepes

Eggs

2 Eggs

Whole Milk

¾ cup Whole Milk

Water

½ cup Water

All Purpose Flour

1 cup All Purpose Flour

Melted Butter

3 tbsp Melted Butter

For the Filling

For the Filling

Thick cut pieces of Bacon

Thick cut pieces of Bacon

Breakfast Sausages

Breakfast Sausages

Spam

Spam

FOR THE Deep Fry

FOR THE Deep Fry

Unsalted Butter

Unsalted Butter

Egg

1 Egg

Milk

½ cup Milk

Plain Breadcrumbs

Plain Breadcrumbs

Ghee (clarified butter)

Ghee (clarified butter)

DIRECTIONS

1.

For The Mac’s Mac and Cheese

1.

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.

Milk

1 cup Milk

Water

1 ½ cups Water

Panko Breadcrumbs

½ cup Panko Breadcrumbs

Butter

3 ½ tbsp Butter

Pasta of Choice

8 ounces Pasta of Choice

2.

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

3.

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

grated Romano Cheese

2 ounces grated Romano Cheese

4.

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

shredded American Cheese

4 ounces shredded American Cheese

Dijon Mustard

½ tsp Dijon Mustard

5.

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.

shredded Sharp Cheddar

4 ounces shredded Sharp Cheddar

of Cayenne Pepper

shake of Cayenne Pepper

6.

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

7.

For The Paradise Cocktail

1.

Chill a martini glass in freezer.

2.

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

Gin

3 ounces Gin

Apricot Brandy

1 ½ ounces Apricot Brandy

Orange Juice

1 ½ ounces Orange Juice

Ice

Ice

3.

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

Lemon Juice (optional)

Lemon Juice (optional)

Lemon (optional)

twist Lemon (optional)

4.

For The Caribbean Paradise Cocktail

1.

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

Grenadine

½ ounce Grenadine

Ice

Ice

2.

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

Fresh Pineapple Juice

3 ounces Fresh Pineapple Juice

Coconut Flavored Rum

1 ½ ounces Coconut Flavored Rum

Ice

Ice

3.

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

Blue Curacao

1 ounce Blue Curacao

Water

1 ounce Water

4.

For The Grilled Frank

1.

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.

Green Pepper

1 Green Pepper

Red Pepper

1 Red Pepper

Jalapeños

3 Jalapeños

2.

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

Granulated Sugar

2 cups Granulated Sugar

Pectin Powder

3 tsp Pectin Powder

3.

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.

White Vinegar

1 cup White Vinegar

4.

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.

5.

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.

6.

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

7.

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.

8.

For The Crepe Batter

1.

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.

Eggs

2 Eggs

Whole Milk

¾ cup Whole Milk

Water

½ cup Water

All Purpose Flour

1 cup All Purpose Flour

Melted Butter

3 tbsp Melted Butter

2.

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.

Thick cut pieces of Bacon

Thick cut pieces of Bacon

Breakfast Sausages

Breakfast Sausages

Spam

Spam

3.

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.

Unsalted Butter

Unsalted Butter

4.

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

5.

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.

Egg

1 Egg

Milk

½ cup Milk

Plain Breadcrumbs

Plain Breadcrumbs

6.

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

Ghee (clarified butter)

Ghee (clarified butter)

7.

Enjoy the deeply unhealthy and culturally confused crepe things!

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