Friday, September 12, 2014

Cooking With Lady Evil: Doughnut Sundae And Steak Rub

So Fall is coming soon.

We all know what that means.

Krispy Kreme pumpkin spice doughnuts are on shelves again! I'm telling you right now, there's nothing better than a Krispy Kreme pumpkin spice doughnut.

Except for a Krispy Kreme pumpkin spice doughnut that has just been microwaved for fifteen seconds to make it all warm and sticky and gooey like it just came off the conveyor belt of one of those awesome machines.

If you were to, say, plop a big scoop of ice cream (vanilla works best, but dulce de leche would probably be pretty good too) on top of that doughnut, I doubt anyone would complain. And if you then drizzled the ice cream with a touch of caramel or butterscotch sauce and a few rainbow sprinkles, well, then you're just following the progression of deliciousness to its natural conclusion. 

Seriously, though, buy some pumpkin spice Krispy Kremes, heat one in the microwave for fifteen minutes, and put ice cream, caramel sauce and sprinkles on top. Best. Sundae. Ever. It tastes like Halloween candy and happiness.

And since slapping store-bought ice cream on a store-bought doughnut and calling it cooking seems a little lazy, here's a bonus recipe for a simple steak rub. I've found it works quite well on beef, but it'd probably also work on pork, or even as a seasoning for steamed vegetables:

1/2 cup coarse sea salt
2 teaspoons whole mixed peppercorns
2 teaspoons dried tarragon

Using a spice grinder or a mortar and pestle, coarsely grind the peppercorns. Mix salt, ground peppercorns and tarragon. Place mixture in a food processor and pulse several times.* Can be stored in an airtight container for several months. 

*Or if you're me, use a long, sharp knife and a sturdy cutting board to cut up the salt mixture manually while wishing you had a decent, non-broken food processor. 

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