Showing posts with label vegetable dip. Show all posts
Showing posts with label vegetable dip. Show all posts

Tuesday, August 19, 2014

How to make Breaking Bad FRANCH Dip and Dressing – An Emmy Awards Recipe from Cleo Coyle



The Primetime Emmy Awards air next Monday, August 25. While there are many superb dramas honored with nominations, I have to admit that I'm rooting for a little black comedy/crime drama about a mild-mannered family man and school teacher who makes a big change in his life after being diagnosed with terminal cancer. 

Emmy Update - Breaking Bad won big. Best Actor, Best Supporting Actor, Best Supporting Actress, Best Writing, and Outstanding Drama Series of the Year. Congrats to the cast, crew, and creator Vince Gilligan. (Click here and find out what Vince said about writing that Marc and I wholeheartedly agree with!)

To save his family from financial ruin, Walter White breaks bad and pays his medical bills by entering the criminal underworld—not as an amateur sleuth. More like an amateur criminal. He uses his knowledge of chemistry to make meth with a hapless former student. The results are a mesmerizing odyssey of comedy and crime; tears and terror. It's one of the best written television shows I've ever seen, and (no surprise) it's up for a slew of well-deserved primetime Emmy Awards, including Best Drama, Best Supporting Actor and Actress, and a Best Actor nod for series star Bryan Cranston.


Breaking Bad, an offbeat AMC TV crime drama series
is a basic cable show, up for multiple Emmy Awards.
The awards show takes place Monday night 8/25.

So why am I featuring Breaking Bad in my weekly recipe blog post? Because, frankly, the show features a lot of cooking. 

Okay, much of that cooking involves Walter White cooking up a narcotic called Blue Sky (aka Blue Magic). But...his distribution partner owns a chicken franchise called Los Pollos Hermanos, and the legit food looks mighty good, I must say.


The show’s culinary legacy also involves a corrupt executive from a German food conglomerate. One unforgettable episode opened with a taste-tester sampling new dipping sauces created by its food lab.

What happens next, I won't spoil. Instead, I'll focus on the intriguing mention of a dipping sauce the lab called "Franch."

Described as a combination of America’s neon-orange French dressing and traditional Ranch, a "recipe" for Franch went viral as soon as it was mentioned on the incredibly popular show. 

A trio of editors from the Huffington Post even made a batch on YouTube by blending bottled dressings in equal measure. 

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NOTE - If you choose to use bottled dressing,
the key to success is getting the ratio right when you
mix the two dressings. 
I give you a quick tip on how
to do it in my 
second Franch recipe below. ~ Cleo





Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


Cleo Coyle's (version of) 

The Breaking Bad

Franch Dip and Dressing 


This delicious dressing mentioned in an episode of the television show Breaking Bad marries the sweet, tangy zing of French with the creamy zest of Ranch. It's fantastic as a dipping sauce for chicken tenders, raw veggies, onion rings, and French fries. It works wonderfully as a salad dressing and sandwich spread. It's even quite tasty on hamburgers.

Marc and I will be whipping up a new batch for the Emmy Awards show next Monday. Whether you're breaking bread or Breaking Bad, we hope you enjoy the show...and eat with joy. 

~ Cleo


http://coffeehousemysteries.com/userfiles/file/Franch-Breaking-Bad-Cleo-Coyle.pdf
To download this free
recipe PDF,
click here.

To download this recipe in a free PDF document that you can print, save, or share, click here.


Makes about 2 cups


Ingredients

2/3 cup buttermilk

2 teaspoons minced garlic

1 tablespoon fresh parsley, chopped (or 1 teaspoon dry)

1 tablespoon fresh chives, chopped (or 1 teaspoon dry)

1 teaspoon fresh dill, chopped (or ½ teaspoon dry)

3 whole scallions, minced (including the green part)

1 tablespoon sweet paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons ketchup

½ teaspoon Worcestershire sauce

½ teaspoon red hot sauce

½ teaspoon cider vinegar

3 tablespoons fresh-squeezed lime juice

2/3 cup mayonnaise (more or less) to thicken


Directions: Blend all of the ingredient, except the lime juice and mayonnaise. Add the lime juice and blend again. Adjust spices for taste, and then add mayonnaise, 1 to 2 tablespoons at a time, until the dressing reaches desired thickness. Store in an airtight container and refrigerate at least 30 minutes before serving. Dressing will stay fresh for up to five days.





Cleo's Criminally Easy 

Franch Dip and Dressing

Ingredients

2/3 cup of bottled Ranch Dressing
1/3 cup bottled French Dressing

Directions: Combine well and enjoy. Like the scratch version, this recipe works wonderfully as a salad dressing and makes an excellent dip for raw veggies, chicken nuggets, onion rings, and French fries. We even enjoy it as a sandwich spread, and it's quite tasty on hamburgers, too. 



May you...





Eat with joy!



New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





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Coffeehouse Mystery
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 Happy News! 

Just in from
our editor...

 

Our hardcover
bestseller is now
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in paperback!


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Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!



See the Billionaire Blend
Recipe Guide 
by clicking here.



***



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Friday, March 26, 2010

Cleo Coyle's Roasted Garlic Dip & the Ugly Truth About Writing

So after last week's Twilight Cauliflower, I have rediscovered my love of raw vegetables, and now I am on the hunt for vegetable dip recipes. Feel free to share your favorites with me or post links to your recipes in the comments section below...

Yeah, sure, everyone knows raw vegetables are filled with vitamins, antioxidants, and a lot of other polysyllabic good stuff. But the real reason I'm doing the veggies and dip thing is this: the ugly truth about writing...
Click the arrow in the YouTube window below and you will see the trailer for the 2002 film Adaptation (staring Nick Cage). IMHO this film is the most accurate depiction of a writer's process that I've ever seen. And (as you will quickly notice in the clip) the very first thing Nick Cage thinks when sitting down at this typewriter (in his role as screenwriter Charlie Kaufman) is: What should I write on this blank page? The second thing he thinks is...


"Coffee would help me think.Coffee and a muffin..."


Yes, constantly stuffing one's face is the biggest hazard for any writer diligently working under deadline. And if you don't want to be three times the size you were when you started your book (or adaptation), then you had better pack your fridge with things like....oh, raw veggies and roasted garlic dip...




With that ugly truth revealed, I give you today's super-easy, super-healthy recipe, filled with creamy, roasty garlicky flavor and sprightly top notes of sunny lemon. This dip is delicious on raw veggies, including cauliflower, carrots, celery, broccoli, and...heck, the skies the limit...
Cleo Coyle's Roasted
Garlic Veggie Dip

For a printable copy
of this recipe,
CLICK HERE



Makes 1 cup

30 cloves garlic
2 teaspoons virgin olive oil
1/2 cup plain yogurt
1/2 cup sour cream
1/2 teaspoon lemon juice
Salt and pepper to taste


Step 1 -- Roast the garlic. Place 30 cloves of fresh, peeled garlic into a baking dish in a single layer. Add 1 teaspoon of olive oil and a splash of water. Lightly toss to coat. Cover with alumimum foil and bake at 350 degrees F. for 30 to 40 minutes. You are looking for your cloves to display some nice caramelized color (without going to the Dark Side). Check them out at 30 minutes, stir them around and continue cooking uncovered until you've reached the level of "roasted" flavor that you prefer. Remove from oven and set aside.


Step 2 -- Mash up the 30 roasted garlic cloves with the remaining teaspoon of olive oil. (The garlic will be very soft after roasting and you can simply mash it up with the prongs of a fork.) In a small bowl, combine the plain yogurt, sour cream, and lemon juice. Stir in the mashed up garlic and chill the dip. The longer you chill it, the more the roasted garlic flavor will develop. Serve with your favorite raw vegetables, and....




Eat with joy!


 
~ Cleo Coyle, author of 


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.