NEW VIDEO: Sweetheart Cocktail

Above: KQ graphic for Season 5, Episode 3, Number 89.

NEW VIDEO: Sweetheart Cocktail

In the newest #KitchenQueers video, KQ host Mitch Hightower shares his mix for the Sweetheart Cocktail. This festive bright red adult beverage features coconut rum, triple sec, light rum, sloe gin and grenadine. The unique combination of flavors creates a very tasty flavor profile, perfect for sharing with your sweetheart! KQ partner Chef Philip serves as the guest taste tester for KQ Season 5, Episode 3, Number 89. (S5E3N89-HD).

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

Above: The KQ Sweetheart Cocktail served Martini style as well as "on the rocks".

HAPPY HOLIDAYS with a Cinnamon Apple Galette

Above: The galette after baking.

HAPPY HOLIDAYS with a Cinnamon Apple Galette

KQ partner Chef Philip used a round piece of prepared pie crust dough filled with thinly sliced apple that were doused with cinnamon sugar to create this Cinnamon Apple Galette. Once the galette was assembled, Chef Philip gave the dough a generous egg wash and sprinkled the dough with turbinado sugar.

Above: Ready to bake.

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.

RECIPE EXPERIMENTS: Sweet Potato Latkes

Above: The Sweet Potato Latkes are ready to eat!

RECIPE EXPERIMENTS: Sweet Potato Latkes

KQ partner Chef Philip made latkes using grated sweet potatoes, diced onion, a small amount of flour, egg and seasonings. The potato pancakes were cooked in a shallow amount of oil in a pan on the stove top. The results were mighty tasty!

Below: The potato pancake mixture prior to frying.

RECIPE EXPERIMENTS: Colorful Sanding Sugar Shortbread Cookies

Above: The shortbread cookies cooling on a wire rack.

RECIPE EXPERIMENTS: Colorful Sanding Sugar Shortbread Cookies

KQ partner Chef Philip loves to bake cookies.  This week he made a batch of traditional shortbread cookies and topped them with colorful sanding sugars.  The cookies are soft and buttery, and the sugared tops add a little sweetness and crunch.

Check out videos featuring sweet treats and desserts here:
https://www.youtube.com/playlist?list=PLGc8wXdGFo927y3zEh7leDMqzK4R10N9m

ON THE SET: Taping the Small Batch Raspberry Liqueur Episode

Above: Philip and Mitch on the KQ kitchen set.

ON THE SET: Taping the Small Batch Raspberry Liqueur Episode

After waiting for the mixture(s) to steep for a total of six weeks, KQ host Mitch Hightower and partner chef Philip complete the steps to finish the liqueur. Having used both fresh and frozen raspberries in two separate batches, the KQ crew demonstrates every detail involved in the process. Mitch and Philip finish off the video by tasting both versions of the Small Batch Raspberry Liqueur and offering their feedback. Look for this episode coming up later in August on the Kitchen Queers YouTube® channel.

https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

NEW VIDEO: Bacon Bang Bang Pinwheels

Above: Graphic for KQ Season 4, Episode 14.

NEW VIDEO: Bacon Bang Bang Pinwheels

KQ host Mitch Hightower demonstrates the Kitchen Queers recipe for Bacon Bang Bang Pinwheels.  Described as a "savory pastry roll", this appetizer is created using puff pastry filled with bacon, cheese, jalapeno pepper, onion and sweet-n-spicy bang bang sauce.  KQ partner chef Philip appears as the guest taste tester for Season 4, Episode 14, Number 74, (S4E14N74-HD).

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

Below: Beauty plate of the finished Bacon Bang Bang Pinwheels. 

Bacon Chicken Pizza with Creamy Garlic Sauce

Above: The pizza right after coming out of the oven.

Bacon Chicken Pizza with Creamy Garlic Sauce

We make pizza often here at KQ, and we're always experimenting with variations on our favorite flavor profiles. This latest example created by KQ partner chef Philip, is topped with very crispy chopped bacon, chopped chicken, diced onion, diced jalapeno and grated cheese. The experimental part of the recipe was using creamy garlic sauce, (instead of a tomato based sauce), made using fresh crushed garlic cloves. The results were very tasty. Three of us ate the whole pizza in one sitting!

Check out all of the KQ recipes and other content here:
http://www.kitchenqueers.com

WHAT'S FOR DINNER? Meatloaf!

Above: The meatloaf just after coming out of the oven.

WHAT'S FOR DINNER? Meatloaf!

KQ partner Chef Philip made this meatloaf for a recent dinner party. His recipe combines both ground beef and ground pork for a very flavorful meatloaf. This was served along with mashed potatoes and gravy, as well as a green salad.

Check out the recipe and a step-by-step photo tutorial here:
http://www.kitchenqueers.com/food/meatloaf

Below: The prepared meatloaf before baking. 

RECIPE EXPERIMENTS: Pulled Pork Enchiladas

Above: The enchiladas right after coming out of the oven.

RECIPE EXPERIMENTS: Pulled Pork Enchiladas

Chef Philip makes an awesome dry-rubbed pulled pork, and he used some of the meat to create an enchilada dish that wowed us all. Corn tortillas were filled with the pulled pork as well as diced onions and a generous amount of cheese. Next the enchiladas were slathered in a homemade sauce made just for this recipe, and topped with more grated cheese. The kitchen smelled amazing while these baked. And they were gone mighty fast, so hopefully Chef Philip will make a double batch next time. So yes, this #RecipeExperiment was a huge success.

Check out KQ videos on our YouTube® channel here:
https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

NEW VIDEO: Bacon Jalapeno Bean Dip

Above: Graphic for KQ Season 4, Episode 12.

NEW VIDEO: Bacon Jalapeno Bean Dip

Kitchen Queers host Mitch Hightower demonstrates the new KQ recipe for an elevated bean dip. Loaded with chopped onion, diced jalapeno peppers, sour cream, sriracha hot sauce, spices and plenty of cheese, this bean dip is topped with crispy bacon bits and more fresh jalapeno. The result is a creamy and tasty dip with a fresh and crunchy topping that tastes great warm from the oven or at room temperature. Plus, it's very easy to make and perfect for a party, buffet or game day celebration. Chef Philip serves as the guest taste tester for KQ Season 4, Episode 12, Number 72, (S4E12N72-HD).

Watch here:
https://www.youtube.com/watch?v=WAai6ysG1cQ

Below: The Bacon Jalapeno Bean Dip served with blue corn tortilla chips. 

ON THE SET: Taping the Bacon Jalapeno Bean Dip Video

Above: Chef Philip serves as the guest taste tester for KQ Season 4, Episode 12.

ON THE SET: Taping the Bacon Jalapeno Bean Dip Video

The KQ Crew has been busy taping another Kitchen Queers episode. Coming next week, KQ host Mitch Hightower shows you how to make his recipe for Bacon Jalapeno Bean Dip. This very yummy and easy-to-make dip is great for dipping chips, crackers, as well as fresh veggies. It's also awesome as a topping for a tostada or as a filling for tacos.

Check out all of the KQ videos on the Kitchen Queers YouTube® Channel here:
https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

Below: KQ host Mitch Hightower showing off the finished dish. 

RECIPE EXPERIMENTS: Raspberry Liqueur

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

RECIPE EXPERIMENTS: Raspberry Liqueur

Recently Mitch and Philip had the occasion to sample raspberry liqueur purchased from the liquor store. While they both agreed it was amazingly delicious, the price tag of $20 for a tiny bottle was a bit much for their budget.

So, our KQ crew decided to investigate creating their own raspberry liqueur. Chef Philip researched recipes, and settled on a technique that required no cooking. Philip put together two versions, one using frozen fruit and the second utilizing fresh raspberries.

Both versions are now stashed in a cool, dark cabinet to steep for six weeks. We'll be reporting on the outcome when the raspberry liqueurs are ready to sample. And we'll show you exactly what the KQ crew did to create Homemade Raspberry Liqueur in a KQ Season 4 video later this summer.

Thanks for watching!
https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

NEW VIDEO: Grilled Pineapple Jalapeno Salsa

Above: Graphic for KQ Season 4, Episode 11.

NEW VIDEO: Grilled Pineapple Jalapeno Salsa

Kitchen Queers host Mitch Hightower demonstrates how to make this flavorful and refreshing salsa, featuring grilled pineapple and jalapeno peppers. Great for dipping almost any kind of chips, Mitch and guest taste tester Chef Philip also recommend the salsa as a topping for tostadas, a filling for tacos, as well as a condiment for hot dogs, hamburgers, chicken or pork chops. In addition to sharing his recipe, Mitch shows step-by-step how to make the salsa, including using a cast iron grill pan on a gas stove top. Season 4, Episode 11, Number 71, (S4E11N71-HD).

Watch here:
https://www.youtube.com/watch?v=swkoiPdRV38

Below: The salsa served with blue multigrain chips.

ON THE SET: Taping the Grilled Pineapple Jalapeno Salsa Video

Above: Mitch at the stove.

ON THE SET: Taping the Grilled Pineapple Jalapeno Salsa Video

KQ host Mitch Hightower grills fresh pineapple on the stove for the next Kitchen Queers video.

Watch all of the KQ videos here:
https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

Bang Bang Pizza

Above: Chef Philip has made a Bang Bang Pizza.

Bang Bang Pizza

Chef Philip used Bang Bang Sauce instead of tomato sauce or marinara for a boldly flavored pizza. Other toppings included both mozzarella and pepper jack cheeses, red onions, roasted chicken, very crispy bacon lardon, yellow chili peppers and orange bell pepper.

Mitch reports, "The flavor profile was very bold and we loved it".

Below: Chef Philip prepares ingredients for the pizza. 

Above: Grated cheese is sprinkled over the Bang Bang sauce.

Below: The pizza is ready to go in the oven. 

ON THE SET: Taste Testing the Sausage Cheese Hash Brown Cups

Above: KQ host Mitch Hightower and partner Chef Philip.

ON THE SET: Taste Testing the Sausage Cheese Hash Brown Cups

This image shows Mitch and Philip on the KQ dining room set, taping the taste testing segment for Kitchen Queers Season 4, Episode 2.

Just FYI: The Sausage Cheese Hash Brown Cups are delicious!

https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

RECIPE EXPERIMENTS: BBQ Pulled Pork Waffle Fry Nachos

Above: The appetizers ready to serve.

RECIPE EXPERIMENTS: BBQ Pulled Pork Waffle Fry Nachos

KQ host Mitch Hightower and partner Chef Philip created a mash-up appetizer sure to please.

A crispy sweet potato waffle fry serves as the vehicle for this yummy hors d'oeuvre. Next, nacho toppings are added including refried beans, cheese, onion and jalapeno peppers. And on top of all of those tasty ingredients is a small pile of pulled pork smothered in barbecue sauce!

This is serious party food. Look for this recipe in an upcoming KQ Season 4 video.

https://www.youtube.com/channel/UCmi4fJQ4cVNHfHFu09RK25g

Below: Chef Philip adds toppings to the BBQ Pulled Pork Waffle Fry Nachos. 

RECIPE EXPERIMENTS: Dried Cherry Shortbread Cookies

Above. The cookies cooling on a wire rack.

RECIPE EXPERIMENTS: Dried Cherry Shortbread Cookies

KQ partner Chef Philip baked his buttery shortbread cookie recipe with the addition of chopped, dried cherries and topped with pink and red sanding sugar. Everyone in the kitchen gobbled these up fast!

RECIPE EXPERIMENTS: Potato Blini

Above: The potato blini cook in a non-stick skillet.

RECIPE EXPERIMENTS: Potato Blini

Kitchen Queers partner Chef Philip used the pulp we scooped out of baked potatoes, (when we made potato skins), to create a batter for potato blini.  These golden brown potato pancakes were served with sour cream and bias cut scallions.  Yummy!

Below: Chef Philip scoops the potato blini batter into the hot pan. 

Above: The potato blini are all done and ready to serve.