Kitchen Queers Blog


This BLOG is the companion to the KQ web site. http://www.kitchenqueers.com
Here you'll find behind the scenes details about our recipes, cocktails, other ideas in development and more.
Thank you for joining us in our San Francisco kitchen, bar and dining room.

Monday, December 17, 2018

NEW VIDEO: 7 Red & Green Holiday Cocktails

Above: Graphic for KQ Season 4, Episode 26.

NEW VIDEO: 7 Red & Green Holiday Cocktails

KQ host Mitch Hightower shares seven of his favorite red and green cocktails suitable for any holiday event, party or soiree. Included are cocktails from all four seasons of KQ. 1. Almond Peppermintini, Season 4, Episode 24; 2. Holiday Ecstasy Cocktail, Season 1, Episode 10; 3. Chocolate Raspberry Vodkatini, Season 4, Episode 16; 4. Holiday Chocolate Stinger, Season 2, Episode 21; 5. Hot Lips Cocktail, Season 3, Episode 6; 6.Retro Grasshopper Cocktail, Season 4, Episode 20; 7. Red Velvetini, Season 2, Episode 1. KQ partner Chef Philip serves as the guest taste tester for KQ Season 4, Episode 26, Number 86, (S4E26N86-HD).

Watch here:
https://www.youtube.com/watch?v=uM21a-2hd04


Below: All seven of the featured adult beverages.

Monday, December 10, 2018

NEW VIDEO: Red Hot Cinnamon Liqueur

Above: The KQ Red Hot Cinnamon Liqueur bottled in a triangular decanter and adorned with a bow for gift giving.

NEW VIDEO: Red Hot Cinnamon Liqueur

Kitchen Queers host Mitch Hightower shows you how to make a very flavorful cinnamon liqueur that's ready to drink in as little as two hours. Created using cinnamon candy and vodka, this bold red liqueur is easy to prepare and would make a lovely gift. KQ partner chef Philip Buchan serves as the guest taste tester for KQ Season 4, Episode 25, Number 85, (S4E25N85-HD).

Watch here:
https://www.youtube.com/watch?v=LFxKNtFlf5Y


Below: Graphic for KQ Season 4, Episode 25.


Above: Cinnamon candies are used to flavor the vodka which creates the liqueur.

Sunday, December 9, 2018

Kitchen Queers Wins YT Gain Train Sunday Showdown

Screen cap from the YT Gain Train Twitter® account.

Kitchen Queers Wins YT "Gain Train" Sunday Showdown

The popular @YTGainTrain Twitter® account asked YouTubers to post a link to their YouTube® channel and indicated the channel to garner the most likes and retweets would be the #SundayShowdown winner.

The prize is being featured as the pinned tweet on the YT Gain Train Twitter® page for twenty four hours, which can help increase visibility and subscribers.

Many thanks to everyone who took time to vote for Kitchen Queers!

Subscribe to our YouTube® channel here:
https://www.youtube.com/c/KitchenQueers


Friday, December 7, 2018

ON THE SET: Red Hot Cinnamon Liqueur

Above: Philip and Mitch on the KQ kitchen set.

ON THE SET: Red Hot Cinnamon Liqueur

Coming up in the next KQ Season 4 episode, host Mitch Hightower shows how to make a very tasty liqueur using vodka and cinnamon candies.  This bold flavored liqueur is sure to please anyone who loves old-fashioned red hot candies!

Look for this new episode next week on the KQ YouTube® channel.

Watch here:
https://www.youtube.com/c/KitchenQueers


Below: The cinnamon candies used to make the Red Hot Cinnamon Liqueur.

Friday, November 30, 2018

RECIPE EXPERIMENTS: Beet Soup


Above: KQ Easy Beet Soup.

RECIPE EXPERIMENTS: Beet Soup

KQ host Mitch Hightower has been experimenting with beet soup recipes, and he reports that he's finally developed one that looks beautiful and tastes great.  Look for this recipe to be featured in an upcoming KQ video.

Watch all of the KQ videos on the Kitchen Queers YouTube® channel here:
https://www.youtube.com/c/KitchenQueers


Thursday, November 29, 2018

Making Our Own Vegetable Stock

Above: Veggie stock while cooking.

Making Our Own Vegetable Stock

Of course it's easier to just buy prepared stock in a box, but we've found making our own guarantees freshness as well as provides lots more flavor!  This is a very easy cooking project and the resulting stock can be used for a variety of other dishes, including sauces, soups and stews.

In an six quart enameled cast iron pot with a tight fitting lid, we add:
12 cups purified or filtered water
2 medium yellow onions; skins and roots removed/cut into eighths
2 large carrots; peeled and cut into 1 inch pieces
1 large red bell pepper; stem, seeds, membranes removed/cut into 1 inch pieces
6 cloves garlic; peeled with root ends removed
1 heaping teaspoon black peppercorns
2 bay leaves
1 teaspoon salt

You can use any color bell pepper you have.  We prefer to use red because they have the most nutrients and antioxidants.

Heat the stock to a gentle boil.  Cover the pot with the lid and turn the heat down to the lowest setting.  Allow the stock to simmer for 2 hours, stirring every 30 minutes.  Then, leave the stock in the pot to steep while it cools down.  If we start the stock in the morning, we let it sit and steep all day.  If we start the stock later in the day, we leave it in the pot to steep over night.

Strain the stock into a large bowl through a fine mesh sieve.  Place the vegetable stock in plastic freezer safe containers with tight fitting lids.  Refrigerate if using within a day or two.  Otherwise freeze for future use.  The stock can be easily thawed in the microwave oven.

Watch Kitchen Queers videos on YouTube®, go here:
https://www.youtube.com/c/KitchenQueers

Wednesday, November 28, 2018

NEW VIDEO: Almond Peppermintini

Above: The intensely red Almond Peppermintini garnished with a maraschino cherry.

NEW VIDEO: Almond Peppermintini

Kitchen Queers host Mitch Hightower demonstrates his "supremely easy" mix for a cocktail he calls the Almond Peppermintini. This red signature martini-style cocktail combines vodka, almond liqueur, peppermint schnapps and grenadine for a surprisingly delicious adult beverage. Mitch also demonstrates an easy-to-prepare skewered maraschino cherry garnish, as well as a "candy cane" alternative for those intending to serve this drink at winter holiday events. KQ partner chef Philip Buchan serves as the guest taste tester for KQ Season 4, Episode 24, Number 84.

Watch here: https://www.youtube.com/watch?v=PlDiiJPEdvE

Below: Graphics for KQ Season 4, Episode 24.

Above: A candy cane as an alternative garnish for the winter holidays.

Sunday, November 25, 2018

ON THE SET: Taping the Almond Peppermintini Video


Above: Mitch on the KQ "bar set".

ON THE SET: Taping the Almond Peppermintini Video

Season 4, Episode 24 has KQ host Mitch Hightower demonstrating his mix for an Almond Peppermintini.  This combination of vodka, almond liqueur, peppermint schnapps and grenadine makes for a gorgeous red cocktail that goes down nice and easy.

See how it's done on the KQ YouTube® channel:
https://www.youtube.com/c/KitchenQueers

Monday, November 12, 2018

NEW VIDEO: Chocolate Dipped Pretzels

Above: Graphic for KQ Season 4, Episode 23.

NEW VIDEO: Chocolate Dipped Pretzels

KQ host Mitch Hightower demonstrates dipping mini pretzels in white chocolate. To finish the pretzels, Mitch uses a variety of decorations including sanding and sparkle sugars, nonpareils, as well as flaked coconut. While this presentation caters to a winter holiday color theme, (red, green, gold, blue, white), other colors are also shown, including purple, pink and rainbow sugar options. Mitch also shows off a gift worthy presentation of pretzels in a gold candy box. This sweet and salty treat is sure to please at a holiday party buffet or on a special game day. KQ partner chef Philip Buchan appears as the guest taste tester for Kitchen Queers Season 4, Episode 23, Number 83, (S4E23N83-HD).

Watch here:
https://www.youtube.com/watch?v=mCuvEzudLy0


Below: A variety of dipped and decorated mini pretzels.


Above: Pretzels in a candy box ready for gift giving.

Saturday, November 10, 2018

ON THE SET: Chocolate Dipped Pretzels

Above: Mitch on the KQ kitchen set for Season 4, Episode 23.

ON THE SET: Chocolate Dipped Pretzels

KQ host Mitch Hightower is back on the KQ kitchen set to tape the Chocolate Dipped Pretzels episode. Mitch explains the ingredients, how to use them, demonstrates several decorating options and provides ideas on serving, as well as gift giving ideas. In addition to red, green, gold and blue for the winter holidays, ideas for other color schemes are also included.

Look for this new episode on the KQ YouTube® next week!

Watch here:
https://www.youtube.com/c/KitchenQueers

Below: A variety of chocolate dipped and decorated mini pretzels

Saturday, November 3, 2018

RECIPE EXPERIMENTS: Aquafaba Meringues


Above: The meringues are ready to bake.

RECIPE EXPERIMENTS: Aquafaba Meringues

Recently KQ host Mitch Hightower decided to see if aquafaba can really be whipped to make meringues. In case you don't know, aquafaba is the brine from beans, also known as "bean water". In this recipe, Mitch used aquafaba from chickpeas, (aka garbanzo beans).

Mitch reports that the aquafaba did indeed whip up beautifully into stiff peaks very similar to egg whites. Never satisfied with anything plain, Mitch dressed up the meringues by painting gel food coloring inside the piping bag to obtain a stripe effect. So far, so good.

After baking, the meringues were light and very crispy, like what you would expect if eggs had been used. Unfortunately, once the meringues cooled to room temperature, they became sticky and lost their shape. The aqaufaba meringues went from nearly perfect to an epic fail in no time.

Mitch says, "Clearly I have some work to do to get this recipe right. I may consider baking them longer next time".

Below: The aquafaba from a can of chickpeas


Above: The aquafaba whipped to stiff peaks.

Monday, October 29, 2018

NEW VIDEO: Roasted Beet Hummus

Above: Graphic for KQ Season 4, Episode 22.

NEW VIDEO: Roasted Beet Hummus

KQ host Mitch Hightower shares his recipe for Roasted Beet Hummus, including details on oven roasting fresh organic beets. This thick, flavorful and very colorful version of hummus is great as a dip for chips and fresh veggies, and also works well as a sandwich spread. KQ partner chef Philip Buchan serves as the guest taste tester for KQ Season 4, Episode 22, Number 82, (S4E22N82-HD).

Watch here: https://www.youtube.com/watch?v=f45HXcewoB4

Below: The Roasted Beet Hummus is ready to enjoy.

Friday, October 26, 2018

ON THE SET: Taping the Roasted Beet Hummus Episode


Above: Freeze frame from KQ Season 4, Episode 22.

ON THE SET: Taping the Roasted Beet Hummus Episode

The image on this page features KQ host Mitch Hightower, showing off his recipe for Roasted Beet Hummus. This flavorful and very vibrant hummus recipe and tutorial can be viewed in the next KQ video.

Watch here:
https://www.youtube.com/c/KitchenQueers

Monday, October 22, 2018

NEW VIDEO: Pepperoni Pizza Biscuits

Above: Graphic for KQ Season 4, Episode 21.

NEW VIDEO: Pepperoni Pizza Biscuits

KQ host Mitch Hightower demonstrates his recipe for Pepperoni Pizza Biscuits using biscuit dough from a tube. This easy-to-make recipe tastes just like pepperoni pizza, and the self-contained biscuit shell makes this a perfect party appetizer. KQ partner chef Philip Buchan serves as the guest taste tester for KQ Season 4, Episode 21, Number 81, (S4E21N81-HD).

Watch here:
https://www.youtube.com/watch?v=_ZD1rFTGpCk


Below: The crispy biscuit shell holds all of the delicious ingredients.

Above: The Pepperoni Pizza Biscuits served as finger food.

Wednesday, October 17, 2018

ON THE SET: Taping the Pepperoni Pizza Biscuit Episode


Above: Mitch in the kitchen for KQ Season 4, Episode 21.

ON THE SET: Taping the Pepperoni Pizza Biscuit Episode

We're back in the kitchen, and this time KQ host Mitch Hightower is demonstrating his very-easy-to-make recipe for Pepperoni Pizza Biscuits. Using biscuit dough from a tube, sliced pepperoni, grated cheese and the marinara sauce we made in Season 4, Episode 19, these appetizers are sure to please. Look for this new episode next week on the KQ YouTube® channel.

Watch here:
https://www.youtube.com/c/KitchenQueers


Monday, October 15, 2018

NEW VIDEO: Retro Grasshopper Cocktail Tutorial

Above: Graphic for KQ Season 4, Episode 20.

NEW VIDEO: Retro Grasshopper Cocktail Tutorial

KQ host Mitch Hightower is back behind the bar to demonstrate the Grasshopper cocktail. This mint-chocolate dessert cocktail is made with crème de menthe, crème de cacao along with half-and-half. Rich, sweet and very easy going down. Using flaked chocolate on the glass rim is also demonstrated. Chef Philip Buchan appears as the guest taste tester for KQ Season 4, Episode 20, Number 80. (S4E20N80-HD).

Watch here:
https://www.youtube.com/watch?v=Da2LZ3yOVx8


Below: The Retro Grasshopper Cocktail with a flaked chocolate rim.

Sunday, October 14, 2018

RECIPE EXPERIMENTS: Blueberry Liqueur


Above: Vodka being poured into a large canning jar, along with sugar and blueberries.

RECIPE EXPERIMENTS: Blueberry Liqueur

Following the success of the KQ raspberry liqueur, we're experimenting with other flavors including blueberry. The liqueur steeps for 2 months, so we'll report back on the outcome in December. Meanwhile, see how we made raspberry liqueur here:
https://www.youtube.com/watch?v=_wxjojSJvJA

Friday, October 12, 2018

ON THE SET: Taping the Retro Grasshopper Cocktail Episode


Above: Mitch shows off the cocktail.

ON THE SET: Taping the Retro Grasshopper Cocktail Episode

KQ host Mitch Hightower is back behind the bar in the next Kitchen Queers episode. He's mixing a popular mid-century dessert cocktail, the Grasshopper. This chocolate mint concoction combines green crème de menthe and white crème de cacao with half-and-half for a luxurious after dinner drink. This new video will be available to view next week on the KQ YouTube® channel.

Watch here: https://www.youtube.com/c/KitchenQueers

Below: KQ partner chef Philip tastes the cocktail on the "lounge" set.

Monday, October 8, 2018

NEW VIDEO: Thick Marinara Sauce

Above: Graphic for KQ Season 4, Episode 19.

NEW VIDEO: Thick Marinara Sauce

KQ host Mitch Hightower shares his recipe for Thick Marinara Sauce. The sauce is thick because of a long cooking time that reduces the liquid. This flavorful and easy-to-make tomato-based sauce is great served over pasta, as a dip for garlic bread, as a topping for pizza and as a filling for calzone or stromboli. KQ partner Chef Philip serves as the guest taste tester for Season 4, Episode 19, Number 79. (S4E19N79-HD).

Watch here:
https://www.youtube.com/watch?v=csOtFJxJ6k4

Below: Meatballs on cocktail picks ready for dipping.

Above: Meatless black bean balls served over coodles, (carrot noodles).

Sunday, October 7, 2018

ON THE SET: Taste Testing Thick Marinara Sauce in the Dining Room

Above: Mitch and Philip in the KQ "Dining Room".

ON THE SET: Taste Testing Thick Marinara Sauce in the Dining Room

The tasting segment for upcoming Season 4, Episode 19, takes place in the dining room. KQ host Mitch Hightower and partner chef Philip sit down at the table to taste Thick Marinara Sauce. Find out what they thought watching this new episode beginning Monday, October 8, 2018 on the KQ YouTube® channel.  Go here:
https://www.youtube.com/c/KitchenQueers

Below: The KQ Thick Marinara Sauce served with meatballs on decorative skewers.

Saturday, October 6, 2018

NEW VIDEO: Orangecello Margarita


Above: The KQ Orangecello Margarita

NEW VIDEO: Orangecello Margarita

Our obsession with colorful margarita cocktails continues and this time KQ host Mitch Hightower shows you how to make his recipe for an Orangecello Margarita. This mix is less sweet than a classic margarita, yet still has that amazing orange flavor we love.

See how we make it here:
https://www.youtube.com/watch?v=02rGiCYIIDE

Below: Graphics for Season 4, Episode 18


ON THE SET: Taping the Thick Marinara Sauce Episode


Above: KQ host Mitch Hightower at the stove.

ON THE SET: Taping the Thick Marinara Sauce Episode

Coming next week is another new episode of Kitchen Queers and this time KQ host Mitch Hightower shows you how to make his recipe for Thick Marinara Sauce. Mitch promises, "This sauce is definitely not watery".

Watch all of the KQ videos on the KQ YouTube® channel, go here:
https://www.youtube.com/c/KitchenQueers

Below: A bowl full of Thick Marinara Sauce.


Tuesday, October 2, 2018

COCKTAIL EXPERIMENTS: Retro Grasshopper Cocktail


Above: The KQ Retro Grasshopper cocktail.

COCKTAIL EXPERIMENT: Retro Grasshopper Cocktail

The Grasshopper originated in the French Quarter of New Orleans and was a very popular dessert cocktail during the nineteen fifties and sixties. The KQ version follows the same basic recipe and we've added a shaved chocolate rim. This creamy chocolate mint cocktail is perfect when a sweet adult beverage is called for. Look for a new KQ video featuring this drink coming soon!

Watch all of the KQ videos here:
https://www.youtube.com/c/KitchenQueers

Saturday, September 29, 2018

RECIPE EXPERIMENTS: Holiday Chocolate Covered Pretzels


Above: A few holiday pretzels.

RECIPE EXPERIMENTS: Holiday Chocolate Covered Pretzels

KQ host Mitch Hightower has been experimenting with various techniques for dipping and decorating pretzels for the winter holidays. This batch features traditional shaped mini pretzels dipped in white chocolate and decorated with sanding sugar or nonpareils. Look for a video demonstrating these ideas coming soon!

Watch all the KQ videos here:
https://www.youtube.com/c/KitchenQueers


Friday, September 28, 2018

ON THE SET: Taping the Orangecello Margarita Episode


Above: Mitch on the KQ bar set.

ON THE SET: Taping the Orangecello Margarita Episode

Just in time for autumn parties and celebrations, KQ host Mitch Hightower demonstrates the striking Orangecello Margarita. The bright orange beverage contrasts very nicely with the black lava salt rim. Look for this new video next week on the KQ YouTube® channel.

Watch here:
https://www.youtube.com/c/KitchenQueers

Wednesday, September 26, 2018

RECIPE EXPERIMENTS: Bang Bang Ham & Cheese Biscuit Cups


Above: One of the biscuits cut in half.

RECIPE EXPERIMENTS: Bang Bang Ham & Cheese Biscuit Cups

KQ host Mitch Hightower once again utilizes one of his favorite convenience products: biscuit dough. The beauties on this page were created using "jumbo" biscuits, cut in half and pressed flat into a muffin pan. The biscuit "cups" were then filled with Bang Bang Sauce, chopped ham and grated pepper jack cheese, as well as diced onion and orange bell pepper. The biscuit dough baked up golden brown on the exterior and perfectly pillowy on the interior.

Mitch says, "These tasted great and they baked up in only 15 minutes. Next trial, I'm going to use marinara sauce and sliced pepperoni for a more pizza-type flavor profile".

Below: The biscuit dough created a tasty "cup" to hold the fillings.

Tuesday, September 25, 2018

RECIPE EXPERIMENTS: Strawberry Liqueur


Above: Ingredients have been placed in a large canning jar.

RECIPE EXPERIMENTS: Strawberry Liqueur

We've been very pleased with the results of our previous steeped liqueurs, so we put together a mix to make strawberry liqueur.  We used fresh strawberries, sugar and vodka; a very similar recipe to the raspberry liqueur we made earlier this year, (See KQ Season 4, Episode 15).

The strawberry liqueur mix will be steeping for 6-8 weeks.  Once it's done, we'll report back with a taste test, sometime in late November 2018.

Meanwhile, watch and subscribe to the KQ video channel on YouTube® here:
https://www.youtube.com/c/KitchenQueers

Monday, September 24, 2018

NEW VIDEO: Cinnamon Apple Pull Apart

Above: Graphic for KQ Season 4, Episode 17.

NEW VIDEO: Cinnamon Apple Pull Apart

Kitchen Queers host Mitch Hightower demonstrates his recipe for a sweet pull apart made with packaged biscuit dough topped with apples, and flavored with cinnamon and sugar. This yummy and easy to make treat is perfect for a brunch buffet, special occasion breakfast or for dessert. Also included is a recipe and directions for a vanilla glaze to drizzle over the Cinnamon Apple Pull Apart. Kitchen Queers partner chef Philip appears as the guest taste tester for KQ Season 4, Episode 17, Number 77, (S4E17N77-HD).

Watch here: https://www.youtube.com/watch?v=3rIyvUiKqeQ

Below: The Cinnamon Apple Pull Apart is ready to serve.