Cook with Pan - Good Bye to LA Kitchen

Nugs,

The Pan has been down in the dumps. In the last couple weeks Pan moved out of his sweet L.A. digs and back to Chicago. That sweet pimped-out pro-level kitchen that the Pan used to work his magic in is goner.

ON THE OTHERHAND, Pan is looking forward to cooking up some of his usual delicacies in random kitchens around the country until he finds a new permanent home for the show.

You want Pan to come cook in your kitchen? Send him an invitation (and a plane ticket if its far away)...and no byob invites to all you cheap nuggers.

So lets say good-bye to the LA Kitchen...it was a good run amigos.

BEER Cheese Fondue - Its got beer in it.

Because you asked for it, the Pan's got something cooking that will fatten up your spare-tire just in time to put on your banana hammock or booty floss. Let me introduce Beer Cheese Fondue...careful, highly addictive. If you or a loved one makes this, it won't be uncommon to hear this conversation multiple time this summer "Hey, where's Jimmy?", "Oh, he's inside eating beer cheese fondue...again".

The Food Network and all the Rachel Ray's, Alton Brown's and Emeril's have been begging me for years for this recipe. Well they'll never get it! Unless they watch this episode i guess. Which they won't.

Enjoy it Nuggets and let me know what you think... The Pan wants to know.
pan@cookwithpan.com

The Worst Nachos - Ever

The Pan is off to another on-location shoot, this time in Chicago...A guest host fills in this week and brings to you some super gnarly nachos...the bad gnarly, not the good gnarly.

Email the Pan while he's traveling and he'll get back to you lickety-split. pan@cookwithpan.com

Stay tuned next week for a special episode from Chicago!

Valentine's Day - Cold as Silk, Creme Brulee

Happy Valentine's Day to all you Nuggets...almost. This weeks episode is a primer to get you slackers on top of your Valentine thang this year.

Now you're probably saying "Pan, what makes you such an authority on valentine's day?".

Well, duuuude, I'll tell you what makes me an authority, there's a reason why you have nothing better to do than ask such a silly question, when the Pan is sitting here with over 457 valentine cards to send out. I mean you have to know by now that the Pan is irresistable to the ladies. The fact is, the Pan has converted this creme brulee into over 893 valentine's make-out sessions. Yeah, eight hundred and ninety three...that's a big number when you spell it all out.

And if you're thinking, "you haven't even been alive for 893 Valentine's days." Well, you're right. But once you start making this creme brulee you'll know that it would just be wasted on only having ONE valentine's date per year. So make this mush and shoot for 57 dates this valentine's day...trust the Pan.

Email thoughts to the Pan at: pan@cookwithpan.com

Hanky Pankies - They're That Good

Just in time for the Super Bowl amigos...dun-dun-dunnnnn... THE HANKY PANKY! I admittedly don't know jack-diddlee-doo-dat-do-what-dat-squat about Football, BUT, I do know this - I ain't coming to your Super Bowl party if you didn't make some Hanky Freaking Pankies!

Seriously all you Nuggets, The Pan has yet to meet ANYONE who hasn't had an immediate love affair with the Hanky Panky after the first bite.

BACKGROUND: My grandma started making these when the Pan was just the size of a spitball and on the account of my mom kickin' ass in the kitchen like my gram did, she made these little hot meat discs ALOT as well. To this day if you go over to Mom's house you'll find a bag of Hanky Pankies frozen in the freezer ready to cook at moments notice (tip on freezing Hanky Pankies below).

TIP: Make a batch of these and put whatever you don't cook on a cookie sheet and stick the cookie sheet in the freezer uncovered for an hour. The Hankies will then be frozen enough to dump into a freezer ziploc baggie for later Hanky Panky fests. Just preheat oven to 375 and cook until golden brown on top and cheese is melted. (about 30 minutes if frozen).

(go bears!)

Email the Pan at pan@cookwithpan.com with any questions, comments or recipe suggestions.