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.

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.

Thursday, September 20, 2018

ON THE SET: Taste Testing the Cinnamon Apple Pull Apart


Above: Philip and Mitch preparing to taste the latest KQ dish.

ON THE SET: Taste Testing the Cinnamon Apple Pull Apart

The next KQ video will feature a tasty and easy-to-make sweet treat, the KQ Cinnamon Apple Pull Apart. The image in this posting shows KQ partner Chef Philp and host Mitch Hightower on the Kitchen Queers set prior to tasting the pull apart. Look for this episode next week on the KQ YouTube® channel.

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

Thursday, September 13, 2018

RECIPE EXPERIMENTS: Blueberry Banana "Swirl" Smoothie


Above: The "swirl" style smoothie.

RECIPE EXPERIMENTS: Blueberry Banana "Swirl" Smoothie

We're experimenting with different ways of serving smoothies, and the example in this post is a style known as a "swirl".  Quite simply, two flavors of smoothie are swirled together in the serving glass.  Other popular styles are layered, which is two or more distinct stripes of smoothie; and ombre, where two flavors of smoothie merge in a gradation from one to the other.  They all look good to us, and they taste good, too!

Tuesday, September 11, 2018

RECIPE EXPERIMENTS: Cinnamon Apple Pull Apart

Above: The first try at a sweet pull apart.

RECIPE EXPERIMENTS: Cinnamon Apple Pull Apart

Following the success of our savory Bacon Cheese Pull Apart recipe, we wanted to try a sweet version of this easy-to-make baked dish.  We utilized similar techniques as the savory version, but different ingredients to create the flavor profile.  While we still used biscuit dough from a tube, we substituted the bacon and cheese with cinnamon and apples.  A classic combination, this resulted in a very tasty pastry that was gobbled up in no time!  Look for this recipe to be shared in an upcoming KQ video!

Watch all Kitchen Queers episodes on the KQ YouTube® channel here:
https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g


Below: The pull apart was baked in a bundt pan. 


Thursday, September 6, 2018

RECIPE EXPERIMENTS: Crispy Roasted Chickpeas

Above: The chickpeas after baking and coating with a spice blend.

RECIPE EXPERIMENTS: Crispy Roasted Chickpeas

KQ host Mitch Hightower has been experimenting with recipes for roasted chickpeas. The basic technique involves baking the chickpeas that have been coated with olive oil, and then coating the baked chickpeas with a spice blend.

Several different spice blends were tried, and the consensus in the KQ kitchen is that the "taco" seasoned version tastes the best.

Here are the ingredients you'll need for the chickpeas:
1 15 ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon salt

To make the taco seasoning you'll need:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne

Instructions:
Drain the chickpeas of the aquafaba, (chickpea liquid/brine), and rinse well with cool water. Dry the chickpeas gently yet thoroughly with paper towels.

Place the chickpeas in a bowl. Pour on the olive oil. Use a spatula and stir to be sure all of the chickpeas are evenly coated with oil.

Spread the chickpeas in a single layer on a parchment paper covered baking sheet. Sprinkle the chickpeas lightly with salt. Bake the chickpeas at 400 degrees for 40 minutes; turning the chickpeas, (or rolling them around on the baking sheet), every ten minutes during the baking time.

While the chickpeas bake, mix the taco seasoning. Place all of the ingredients in a jar with a tight fitting lid and shake well. Any leftover taco seasoning can be saved in the jar to use for another recipe.


Remove the roasted chickpeas from the oven and transfer immediately to a clean bowl. Add 1 tablespoon of taco seasoning. Using a clean spatula, mix the chickpeas with the taco seasoning until all of the chickpeas are coated with the spice mixture. Place the chickpeas in a single layer on a plate or clean baking sheet to cool as they'll become even crispier. Serve.