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ARRESTED DEVELOPMENT SPECIAL (FEAT. SEAN EVANS)

Picture for Arrested Development Special (feat. Sean Evans)

4,747,539 views  And now, the story of a wealthy family who lost everything, and their occasional culinary inventiveness in the face of adversity. From faulty deep-fryers to a legacy built on frozen bananas, the Bluths have dreamt up a wealth of money-making treats. Well, except for hot ham water. Somebody call Gene Parmesan.

US

original

metric

INGREDIENTS

For the Bluth Frozen Bananas

For the Bluth Frozen Bananas

Milk chocolate

Milk chocolate

Coconut oil

Coconut oil

Frozen bananas

Frozen bananas

Skewers

Skewers

Toppings of your choice

Toppings of your choice

For the hot ham water

For the hot ham water

of pigs feet, cut into 1 inch thick pieces

4 pounds of pigs feet, cut into 1 inch thick pieces

onion, cut into quarters

1 onion, cut into quarters

scallions, chopped

7 scallions, chopped

knob fresh ginger, chopped

3 inch knob fresh ginger, chopped

For the Cornballer

For the Cornballer

corn flour

120 g corn flour

all purpose flour

85 g all purpose flour

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

1 tsp kosher salt

paprika

½ tsp paprika

buttermilk

¾ cup buttermilk

eggs

2 whole eggs

jalapeno, chopped

1 jalapeno, chopped

scallion, chopped

1 scallion, chopped

of whole corn

1 cup of whole corn

DIRECTIONS

1.

For the Bluth Frozen Bananas

1.

Peel your bananas, stick them on a wooden skewer, and place them in the freezer to harden.

Frozen bananas

Frozen bananas

Skewers

Skewers

2.

Chop your chocolate into chunks and add to bowl. Place the bowl on the double boiler and let melt. When the chocolate has barely melted, add your coconut oil. You want a 5:1 ratio of chocolate to coconut oil, depending on how many bananas you’re dipping.

Milk chocolate

Milk chocolate

Coconut oil

Coconut oil

3.

Stir until thoroughly melted and smooth, and then remove the bowl from the boiler and set aside.

4.

Remove your bananas from the freezer and dip them in the chocolate. Before the chocolate sets, add the toppings of your choice. Let cool and harden, and then enjoy!

Toppings of your choice

Toppings of your choice

5.

For the Hot Ham Water (Babish Version)

1.

In a large stock pot, add your pigs feet and cover with water. Bring to a simmer until grey foam / scum floats to the top.

of pigs feet, cut into 1 inch thick pieces

4 pounds of pigs feet, cut into 1 inch thick pieces

2.

Strain using a colander. With a chopstick, scrape out as much of the grey gunk as you can from each pigs feet piece while rinsing them under cold water.

3.

Rinse out the pot, and place the pigs feet back in, adding enough water to cover while bringing to a rolling simmer.

4.

While the water is being brought to a simmer, in a nonstick pan add the onion, scallions, and ginger (all chopped according to ingredient list). Cook over a high heat until they have some nice color on them, and then place directly into stock pot with the pigs feet.

onion, cut into quarters

1 onion, cut into quarters

scallions, chopped

7 scallions, chopped

knob fresh ginger, chopped

3 inch knob fresh ginger, chopped

5.

Cook broth at a rolling simmer for 12 hours.

6.

When finished, strain - but save the broth this time! Put the broth in a pot. Place that pot into a bowl that has ice and a little bit of water in it so that it will cool faster. Store in some sealable jars and save for later!

7.

For the The Cornballer (Hushpuppies)

1.

In a bowl, combine corn flour, all purpose flour, baking powder, baking soda, kosher salt, and paprika. Whisk to combine.

corn flour

120 g corn flour

all purpose flour

85 g all purpose flour

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

1 tsp kosher salt

paprika

½ tsp paprika

2.

In a separate bowl, combine buttermilk and whole eggs. Whisk to combine.

buttermilk

¾ cup buttermilk

eggs

2 whole eggs

3.

Pour the buttermilk and eggs into the dry mixture and SLOWLY whisk to combine until it’s a pancake batter consistency. It can be lumpy. Let sit for 10 minutes.

4.

Next add chopped jalapeno, chopped scallion, and whole corn. You don’t have to use these ingredients, you can use whatever you’d like as fillers. Fold in to combine.

jalapeno, chopped

1 jalapeno, chopped

scallion, chopped

1 scallion, chopped

of whole corn

1 cup of whole corn

5.

Using a small ice cream or cookie dough scoop, scoop out batter and place in a fryer that has oil heated to 375°.

6.

Fry for a few minutes - until golden, puffy, and crispy.

7.

Serve with tartar sauce and enjoy!

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