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Binging with Babish: King of the Hill Special

Feb 20, 2020
"It's Monday night, it must be fried pie with lobo brand chili." "I made it just the way you like it, perfect." "Well, at least the brown Betty was good." "You must give me the recipe." "Oh man, you know I can't do that." "Let's eat spa-Peggy and meatballs." "Did he say spa-Peggy?" "Well, Peggy's spa is a lot like spaghetti. I'm not sure what Peggy makes different...if anything." Hey guys, welcome back to Binging with Babish, where this week we're ta

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a look at the favorite foods of Rainy Streets champion boggle matriarch and two-time substitute teacher of the year, Peggy Hill.
binging with babish king of the hill special
Starting with a Texas favorite Frito pie. What calls for Wolf brand chili, two cans, it's worth it this is really thick so scoop it out with a spoon. It looks...lovely, and we cover it and heat it over low heat. During that time we're unnecessarily measuring our bag of Fritos, about four cups, I'd say, and spreading butter on a large glass pie plate, and believe it or not, there's only one ingredient left in this thing and that's cheese. And believe me, I agonized a lot about which cheese to use, Hank Hill's favorite pepper jack or American yellow, the one I had actually imagined Peggy Hill would use.
binging with babish king of the hill special

More Interesting Facts About,

binging with babish king of the hill special...

On the one hand, she said I made it the way you like it, meaning with Hank's favorite cheese, but on the other hand, Peggy is incredibly stubborn and stuck in her ways. In the end I have to go American yellow, that's what I think she would wear. Do I recommend that she use it? No. I would use cheddar or pepper jack cheese... Anyway, we start by layering half of our chili on the bottom of our pie plate, followed by half of our Fritos, followed by half of our cheese, five slices. This will give the Fritos some degree of protection from the final layer of chili.
binging with babish king of the hill special
For what would seem to be a rather unnecessary period in the oven 375 for 20 minutes according to every recipe I could find. 20 minutes later it emerges loo

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darker and at this point we are applying a final layer of cheese and of course Fritos. Then we put it back in the oven for another five minutes just so everything melts and the top layer becomes crispy and that's it. We simply let it cool for five minutes before taking it out and serving it. Now, I know you were probably expecting me to remake this with homemade tortilla chips, artisanal cheeses, and hand-cured chili... but Frito Pie is a recipe that doesn't need any improvement, except maybe for the cheese it ended up with. being sticky and dry and a little gross.
binging with babish king of the hill special
So, bring it to your next Texas potluck, but do yourself a favor and use cheddar cheese. Next, we'll take our best approach to spa-peggy and meatballs. If I had to guess, I'd say Peggy made meatballs the same way all moms did in the '90s. Store-bought ground beef, egg. breadcrumbs, a splash of milk, a little each of: garlic powder, onion powder, oregano and dried basil, all the usual meatball suspects. Like most things in life, we season with salt and freshly ground pepper and then it's time to mix all this together by hand, oh wait a minute, I almost forgot the most important part!
Just the right amount of parmigiano cheese and I guess it uses this crap that comes in a bottle. Anyway, once we have our meatball dough, oh...did I just call it meatball dough? I guess that's what it is... Once we have the meatball dough well kneaded, it's time to divide it into small mouth-sized balls and Peggy never claims to be Italian, so I guess she's baking her own instead. meatballs. to fry them. While they bake at 400 degrees Fahrenheit for 15 to 20 minutes, we'll make an ultra-simple tomato sauce. She would have bet any amount of money that she would use jarred sauce, but she mentioned that she added just the right amount of sugar.
So finally we chop an onion, sweat it and add garlic at the last second, sauté for 30 seconds or until fragrant and then add a can of crushed tomatoes and then we'll simmer it for at least 30 minutes. Now, the only reason people add sugar to tomato sauce is to try to combat the acidity, which doesn't really work. But it does help round out and mask the acidity of undercooked sauces. So, once you've seasoned it with salt, pepper, and sugar to your personal taste, it's time to add the meatballs back to the sauce. This will finish cooking them and give them some of their meaty flavor.
So we make sure these guys are covered well and we cover them and simmer for another 15 to 20 minutes. Once they are almost ready, it's time to cook the pasta. Here I have some thin spaghetti that I am going to boil one minute less than the manufacturer's suggested cooking instructions recommend, reserving half a cup of pasta. water towards the end of cooking, this will help the sauce adhere to our now drained pasta. First, I'm going to set aside the meatballs for a moment because then we're going to put them on the plate with the spaghetti. I'll add most of the pasta water to the waiting pasta and then start adding the sauce.
Halfway through I realized this had to be a more efficient way than just scooping it out with my measuring cup, but...onwards and upwards. We're mixing all of that together and then getting ready to serve. We're placing our spaghetti in a large bowl, topping it with our meatballs and, of course, the requisite thick snow of bottled parmesan cheese, and before you can say the name of Arlen's most romantic restaurant, "That's Amore": you've got Spa. -Peggy and meatballs. Which, of course, is just spaghetti and meatballs, but that doesn't really matter, does it? It all comes down to how it tastes and how it tastes... well, it tastes like spaghetti and meatballs, like all the spaghetti and meatballs your parents have made for you and you know what's good, not only is it a nice nostalgia trip but it's also what is it.
That old saying: if you can't stand spaghetti at its worst, you don't deserve it at its best. Also, I haven't eaten anything all day at this point, I'm really hungry now, so congratulations Peggy, you've got yourself a member of the 'Clean Plate Club', but I have no doubt that 'Apple Brown Betty' will join too to those rows. . We start with about half a pound of brown sugar to which we will add a teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground allspice and maybe 1/8 teaspoon of ground pepper. cloves. Along with a good shake of table salt.
We know for a fact that she doesn't put nutmeg in there because of that nosy Minh Souphanousinphone.... Next, we peel the core and cut up about 7 to 10 Granny Smith apples... It will depend on the size of your recipe, the size of your container baking, all those good things. Just cut the whole bunch of apples, okay? I'm cutting mine into slices, you can cut yours into pieces, just live your life. One thing you probably don't want to skip is buttering your casserole or pie pan before layering about half of the apples, enough to cover the bottom of the casserole and then some.
Next, we'll sprinkle a bunch of brown sugar mixture on top along with some breadcrumbs. I know this sounds strange, but this is how Brown Betty is traditionally made and the breadcrumbs give some body to the filling, while also giving the top a faux crust. So we're layering with the rest of our apples, the rest of our brown sugar, and maybe a solid three-quarters cup of breadcrumbs and then covering it with a whole stick of butter cut into thin slices. You don't have to be as organized as I am now. This is a very forgiving recipe and will forgive you for any baking sins you may commit.
So, we bake this at 375 Fahrenheit for about 20 minutes covered, followed by 15 minutes uncovered and we're left with this: Apple Brown Betty in all the sweet, crunchy, bubbly goodness of her. I have a particular soft spot for this dish because I used to make it all the time in college because you may have noticed that you only need a baking dish and a knife to make it. Plus, it only has like seven ingredients if you include the spices, eight if you include a scoop of ice cream on top, and it's a super easy and inexpensive way to have the equivalent of a homemade apple pie on the table in less than an hour.
I hope you try it yourselves, it's one of the things that first encouraged me to try cooking...just promise me you won't use it to try to poison Randy Travis.

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