Dinner and Drama with Kristin & Drew

In this fourth installment of our fairytale series, Kristin and Drew unravel the tangled tale of Rapunzel, shedding light on the story's darker origins. Forget the charming Disney rendition; we’re diving into the elements of captivity, manipulation, and identity that permeate the original.  So, if you thought hair could only be a princess’s glory, prepare for some shocking revelations. Join us for a hair-raising discussion on this episode of Dinner and Drama with Kristin and DrewListen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe:Lebanese Tabbouleh Salad This traditional Lebanese Tabbouleh recipe is a healthy Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.  And it’s vegan, but don’t let that stop you. Makes 6 servings Prep Time 4minutes Ingredients **All herbs and vegetables should be FINELY CHOPPED. • ⅓ cup extra-virgin olive oil • 3 tablespoons lemon juice • ¼ teaspoon salt • ¼ teaspoon black pepper • ¼ cup fine #1 bulgur • 3 bunches fresh curly parsley finely chopped (about 3 cups packed) • 2 tomatoes chopped • 2 green onions chopped • ¼ cup fresh mint leaves  choppedInstructions o In a large bowl, Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until combined.  o Stir in the bulgur. Let the bulgar sit in the dressing for 30 minutes to soak up the yumminess and become nice and FAT like Kristin.. o In a separate bowl, add the parsley, tomatoes, green onions, and mint . o When the bulgur is fatfatfatty, and has soaked up most of thelemon-olive oil, fold in the chopped vegetables and combine everything.  You can serve it cold or at room temp.   Serve with Pita or eat it straight.  Great topping for chicken or fish as well.  PRO-TIP- Wash and dry parsley thoroughly, ideally 2 days prior to making this recipe.  Parsley needs to be dry for this recipe.

In this third installment of our fairytale series, hosts Kristin and Drew dive back into the dark and twisted world of classic stories—leaving behind any trace of Bibbity Bobbity Boo. This episode unpacks the unsettling drama, gaslighting, and scare tactics found in the original versions of Sleeping Beauty and Beauty and the Beast. No singing teacups here—just a bunch of tea to be split and the gritty origins that these tales are based on. If, after hearing these, you find yourself longing for dancing cutlery, be our guest and join us on this episode of Dinner and Drama with Kristin and Drew.Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe: French Onion SoupPrep Time: 20 MinutesCook Time: 1 Hour 40 MinutesTotal Time: 2 HoursINGREDIENTS4 tablespoons unsalted butter1 tablespoon vegetable oil3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced¾ teaspoon salt½ teaspoon freshly ground black pepper¾ teaspoon granulated sugar1 cup dry white wine2 tablespoons all-purpose flour6 cups beef broth1 teaspoon Worcestershire sauce½ teaspoon dried thyme2 bay leaves1 small baguette, cut into ½-in slices1 tablespoon dry sherry8 ounces Gruyère cheese, grated½ cup grated Parmigiano ReggianoINSTRUCTIONSIn a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the pan. If the onions brown too quickly, reduce heat or add a bit of water or wine to deglaze.Add the wine and raise the heat to high. Cook, stirring to scrape up any fond, until the liquid has evaporated and the onions are soft and jam-like, about 8 to 10 minutes.Stir in the flour and cook for one minute.Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.While the soup simmers, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.When the soup is done, remove bay leaves and add sherry. Adjust seasoning with Worcestershire sauce or a bit of sugar if needed.Heat broiler and set oven rack 6 inches from the element. Place broiler-safe crocks on a baking sheet, fill with hot soup, and top with baguette slices. Sprinkle with Gruyère and Parmigiano Reggiano. Broil until the cheese is melted and bubbly, 3 to 5 minutes. Let cool slightly before serving.

In this continuation of our fairytale series, Kristin and Drew delve into the darker, more dramatic side of two beloved stories: Little Red Riding Hood (originally known as Little Red Cap) and Hansel and Gretel. In this episode, they explore the popular versions of these tales that we've all grown up with, but also uncover the historic, and sometimes gruesome origins.Just when you thought it was safe to send your child out into the woods with baked goods, Kristin and Drew remind you that someones gonna die in this bitch. This episode is a must-listen for anyone who loves fairytales with a side of drama!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe: Hansel Crumb Cake & Little Red Cape's  NightcapIngredients:Crumb Topping1 cup packed light or dark brown sugar1/2 cup granulated sugar1 Tablespoon ground cinnamon1/2 teaspoon salt1 cup unsalted butter, melted2 and 1/2 cups all-purpose flour Cake2 and 1/2 cups all-purpose flour 1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup unsalted butter1 cup granulated sugar3 large eggs, at room temperature1 cup full-fat sour cream, at room temperature2 teaspoons pure vanilla extractoptional: confectioners’ sugar for toppingInstructions:Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.Crumb Topping: In a medium bowl combine: granulated and brown sugars, cinnamon. Stir in the melted butter. Using a fork, gently mix in the flour. Do not over-mix, you want large crumbles. Set aside.Cake:  Whisk the flour, baking soda, baking powder, and salt together. Set aside. Using a handheld or stand mixer (with a paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl,as needed. Add the eggs, sour cream, and vanilla to the mix. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the dry ingredientsuntil smooth. Do not over-mix. The batter will be thick and sticky.Spread the batter evenly into the greased baking pan. Top with crumb topping. Press the crumb topping tightly down into the cake using the back of a spoon or a spatula. The topping needs to stick to the cake.Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If topping starts to brown, cover loosely with foil.Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving.Little Red Cap’s NightcapIn a shaker:Gently muddle raspberries and fresh basil2 oz orange flavored vodka1 oz lemon juice3/4 oz simple syrup2-3 dashes of lemon bittersShake with ice.Strain & serve in a chilled cocktail glass.Garnish with raspberries and Wolf’s blood, I mean, edible flowers

Once upon a time, writers crafted tales designed to scare the bejesus out of young children, embedding terrifying narratives with valuable lessons in hypocrisy, misogyny and plain nastiness. In this episode of "Dinner and Drama with Kristin and Drew," we take on the role of the Big Bad Wolf, ready to huff, puff, and tear these fairy tales to pieces.Join us as we delve into the sinister side of classic fairy tales, uncovering the dark morals and hidden agendas lurking beneath the surface. From wicked stepmothers to eerie enchantresses, we explore the themes that have shaped these stories.Get ready as we unravel the twisted truths behind your favorite fairy tales. Tune in and discover why these seemingly innocent stories are anything but!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Spun Straw and Hay Pasta with Seafood!INGREDIENTSYield: 6 servings. Time: 15 min prep, 25 min cooking, 40 min total Salt for the pasta pot 4 scallions 2 tablespoons extra-virgin olive oil 6 to 8 slices imported prosciutto, cut crosswise into 1/2 inch-thick ribbons 2/3 cup chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream 1 pound fresh fettuccine, or 1/2 pound dry egg fettucine 3/4 cup freshly grated Parmigiano-Reggiano cheese Seafood of your choice- Shrimp, Clams, Crab, Mussels, etc. (make suremussels are debearded and clams are cleaned)INSTRUCTIONSBring a large pot of salted water to a boil over high heat.Trim the ends of the scallions. Cut into 1 inch pieces.Heat the oil in a large, heavy skillet over medium heat.Add the scallions, and cook until wilted, 1 to 2 minutes.Add the prosciutto, and toss until it changes color, 1 to 2 minutes.Pour in the chicken stock, and bring the liquid to a boil.Reduce the sauce to a simmer, and cook until the liquid is reduced by half.Add the heavy cream, and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.Add seafood and cook. (shrimp needs to turn pink, if using clams or mussels they need to open (discard any that do not open)Stir the pasta into the salted boiling water. Return to a boil, and cook the pasta until al dente. Reserve one cup of pasta cooking water. Add the cooked pasta to the skillet and toss to coat with the sauce. Cook over high heat until the liquid is reduced enough to form a creamy sauce. If sauce is a little thick, add some of your reserved pasta water.Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

Have you ever felt your face get hot... flushed with shame and embarrassment... yeah, we know how that feels.  It's dramatic, right?  On this episode of Dinner & Drama with Kristin & Drew, we talk (eventually we get to the topic after 15 minutes of discussion about various stuff completely unrelated to the topic of this episode) about moments where we have suffered embarrassing moments.  Can you remember moments when you have felt this way?    Let's discuss... and we will share our stories of embarrassment, and you can laugh at our misfortune while we give you the recipe for the perfect meal for when you need to eat crow. Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Fruit Pasta Salad !INGREDIENTS·         3/4 cup sugar·         1 Tbs flour·         1/2 tsp salt·         2/3 cup pineapple juice reserved from a can of pineapple·         1 egg beaten·         1 tsp lemon juice·         1 cup elbow macaroni ·         2 11 oz cans mandarin oranges, drained·         1 20 oz can crushed pineapple, drained·         1 20 oz can pineapple chunks, drained (juice reserved for above)·         1 8 oz container whipped topping·         1 - 1 1/2 cups mini rainbow marshmallows DIRECTIONS·         Cook pasta according to package directions and set aside to cool completely.·         In saucepan whisk together sugar, flour and salt until combined.·         Add in your pineapple juice and egg and heat over medium heat until thickened.·         Once thickened stir in lemon juice and cool completely.·         Add pineapple custard to a large bowl and mix in the cooled pasta.·         Add in your mandarin oranges, crushed pineapple and pineapple chunks and stir to combined.·         Lastly add in your whipped topping and marshmallows and fold until blended.·         Cover and refrigerate 8 hour but ideally overnight.Recipe Credit: https://tornadoughalli.com/frog-eye-salad/

Welcome to another spine-chilling episode of Dinner and Drama with Kristin and Drew! In this gruesome pre-halloween installment appropriately titled "The Body Harvester - The Story of Michael Mastromarino," we delve into the dark and macabre tale of a former dentist turned tissue harvester or as the court would later find - a modern day grave robber!Join us as we unravel the downward spiral of Michael Mastromarino, a man whose descent into a world of drugs, greed, and speed led to a series of deeply disturbing and questionable actions, ultimately culminating in his arrest and the uncovering of dozens of crimes.We'll guide you through the shockingly intricate web of events that transpired from his unlikely career shift to the disturbing realities of his tissue harvesting operation.What led Michael Mastromarino down this ominous path? How did his actions impact the lives of countless others?  And why did ethics and morality take a backseat to greed and ambition?   Prepare for an episode that delves into the darkest corners of human nature and a business market you probably never knew existed.  Tune in, grab an apron and sit tight for a dramatic exploration of a story that's as shocking as it is unsettling.Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Chicken Liver Pate!INGREDIENTSYield:6 to 8 servings8 tablespoons unsalted butter, cut into cubes2 medium shallots, peeled and finely chopped1 pint fresh chicken livers, approximately 1 pound, trimmed1 tablespoon fresh thyme leaves, chopped⅓c up Madeira or port wine3 Tbsp heavy cream, plus more as neededKosher salt to tastePREPARATIONIn a large, heavy sauté pan over medium heat, melt 4 tablespoons of the butter until it begins to foam.Add the shallots, and sauté them until translucent, but do not allow to brown.Add the livers, thyme and Madeira or port, and increase to high heat.Cook, occasionally stirring until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter.Purée until smooth, adding a little more cream if necessary.Taste and adjust seasoning, adding salt if necessary.Transfer pâté into a glass jar or bowl, then smooth the top..Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.Serve toast points or crackers.

Join Kristin and Drew on another murderous episode of Dinner and Drama.  In tonights episode we dive into the story of Kouri Richins, a children's book author whose life took a dark and sinister turn in March 2022.Kouri Richins is currently facing murder and drug charges, suspected of being involved in the death of her husband, Eric Richins. The details surrounding this case are nothing short of bizarre and suspicious. It is alleged that Eric met his untimely demise after consuming a drink laced with a lethal dose of fentanyl, a powerful synthetic opioid.As we explore the intricacies of this case, we'll uncover a web of suspicious circumstances. From changes in insurance policies to intriguing internet search histories found on Kouri Richins' devices, including queries about lethal doses of fentanyl, and questions around what a death certificate states when someone falls victim to poisoning.  Suspicious?  Damn Right it is.... Join us as we peel back the layers of this perplexing case, examine the evidence, the motives, and the current state of this case!  So pull up a chair, grab a cup of your favorite beverage...perhaps a Moscow Mule?...and enjoy as we dive another murder with unexpected twists and turns on this episode of Dinner and Drama with Kristin & Drew.Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe

Welcome to another intriguing albeit always odd episode of Dinner and Drama with your hosts, Kristin and Drew! In this episode, we dive headfirst into the world of micro conspiracy theories, where fact and fiction blur.First on our conspiracy agenda: the odd theory that questions the true identity of Queen Elizabeth the First. Was she truly a woman, or was there more to her reign than meets the eye? We'll explore the evidence, or lack thereof, behind this odd conspiracy.But that's just the beginning! We then travel to the murky depths (no we aren't talking about Kristin's nether region) of Loch Ness, where the legend of the Loch Ness Monster looms large. Is Nessie a figment of imagination, a grand hoax, or could there be some sliver of truth lurking beneath the waves? We'll plunge into the depths of this iconic cryptid legend and separate fact from fantasy.Next, we're off to the mile-high mystery of the Denver International Airport. With its massive budget, underground secret tunnels, enigmatic artwork, and the infamous blue horse sculpture with its menacing red burning eyes that YES actually killed its creator, this airport has sparked a multitude of conspiracy theories.So, join Kristin and Drew as they serve up a tantalizing platter of micro conspiracy theories, delving into the fascinating realms of history, legend, and modern mysteries. It's a feast for the curious mind, sprinkled with a dash of drama, and it's all right here on Dinner and Drama. Tune in for a rollercoaster that will leave you questioning the boundaries between fact and fiction.  You decide...Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe -  SOUTHWESTERN MUSSELSINGREDIENTS:• ½ cup olive oil• 2-3 cloves garlic, minced• 12 pieces andouille sausage (cooked and chopped• 1-2 cups chopped fresh tomatoes• 2 dozen mussels• 2-4 tablespoons fresh parsley• ½-1 quart clam juice• Corn Stock (water from cooking corn)• 1 ear corn, cut in thirds• 1 cup corn shucked• 2 tablespoons butter• 2 tablespoons heavy cream• 2-4 tablespoons cilantro• Pinch cumin• ½ cup lime juice• Fresh cilantro for garnishPREPARATION:In Dutch Oven or other large pan, heat oil and slightly brown the garlic. Addandouille sausage and tomatoes, cook for 1-2 minutes letting all the flavors melttogether. Add washed mussels and fresh parsley and cook for another 1-2minutes. Add clam juice, both shucked and raw whole corn, a ladle of corn stock,butter and cream. Cover and simmer until the mussels have opened. Stir incilantro, cumin and lime juice.

Welcome to another murderous episode of Dinner and Drama with Kristin and Drew! In this weeks installment, we dive into the chilling true-crime story that shook a community to its core: the murder of Angie Dodge.Join us as we explore the details of this now solved mystery that has all of the things we love:  murder, mayhem, false confessions....and this is even before we get to the episode topic itself.   As we share the story of Angie Dodge, a young woman whose life was tragically cut short, we'll unravel the events leading up to her murder and the subsequent investigation that took numerous unexpected turns.Kristin and Drew will dissect the investigation process, including the twists and turns that ultimately led to the conviction of an individual, only to reveal shocking inconsistencies and the emergence of new evidence years later. We'll discuss the tireless efforts of a mourning mother, the role of DNA technology, and what literally NOT TO DO when getting interrogated by the police!So grab a glass a wine, an apron and sit tight and join us for the Murder of Angie Dodge!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Westside Drive-In Idaho Ice Cream Potato! The Idaho staple dessert consists of vanilla ice cream dusted in cocoa and topped with whipped cream and chocolate shavings.  Ingredients ·      1 quart Vanilla ice cream·      1 cup cocoa powder, for dusting·      1 cup Chocolate Syrup·      2 cups whipped cream·       1/2 cup cookie crumbs and ½ cup diced nut topping mixed togetherDirections ·      Place cocoa in a mixing bowl.·      To form the “Potato” split ice cream into 4 equal rectangle logs.·      Mold, with your hands, into shape of baked potato.·      Place the “potatoes” in the cocoa powder and coat evenly.·      Place in freezer until firm, about 1 hour.·      To assemble the potato, spoon a ¼ cup chocolate syrup on the bottom of a dessert plate.·      Split frozen "potato" down the middle and place a dollop of the whipped cream in center.·      Sprinkle with the cookie crumbs and mixed nuts. 

On this week's episode of Dinner & Drama with Kristin and Drew, we dive deep into the mysterious and sometimes wacky world of fears and phobias. Join us as we explore this bizarre realm of human (Yet to be proven for one of our hosts) emotions and discuss our spectrum of fears, from the rational to the utterly irrational.Kristin and Drew are back with engaging stories and personal anecdotes, taking you on a sometimes wacky journey through the fears that lurk under their beds. From the vast, daunting fear of oceans and other bodies of water, to the perplexing terror of seemingly harmless holes (seriously its a real thing...google it) this episode promises to be entertaining.We invite you to manifest your own fears and phobias alongside us while we enjoy this episode, FEARS Unlocked!  Whether you're a foodie or just love a good chat, this episode is sure to satisfy both your mind and taste buds.So, grab your headphones and your aprons and join us for a unique blend of humor and culinary delights on Dinner & Drama with Kristin and Drew. Let's unlock our fears and enjoy a memorable meal together!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipes,  "Fearless Frittata with a Hole Lot of Flavor".Ingredients6 large eggs1/3 cup heavy whipping cream1/2 tsp salt, adjust to taste1 cup grated mozzarella cheese1/2 cup goat cheese1/2 cup cherry tomatoes1/2 cup bell pepper, red, orange or yellow1 cup arugula1 tbsp unsalted butter1 tsp fresh herbs, for garnishInstructionsPreheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.Cut tomatoes in half. Chop bell peppers into small pieces.Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.Recipe Credit:  https://natashaskitchen.com/ "Round Swamp Chicken Salad - preferably without any chewy rubbery bits..."Ingredients1 bone-in, skin-on chicken breast (about 1 pound)1 teaspoon olive oil1 ½ teaspoon rotisserie spice blend2 medium stalks celery, cut into ¼-inch dice1/3 cup vegenaise FOR THE ROTISSERIE SPICE BLEND:2 teaspoons paprika2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon kosher salt2 teaspoons chili powderInstructions1. Preheat the oven to 325°F.2. Place the chicken breast on an aluminum foil-lined baking sheet and rub all over with the olive oil and the spice blend.3. Place in the oven for 1 hour 30 minutes then remove and cool to room temperature.4. Remove the skin and bones and shred the chicken into large pieces.5. Place the shredded chicken in the bowl of a food processor and pulse 7 times for 1 second each time. Add the diced celery and pulse 5 more times.6. Transfer the mixture to a bowl and stir in vegenaise and season with salt and pepper to taste.

A carbon fiber tube, some glue, an xbox game controller, and a few pieces from Campers World.  What do these things have in common?  They have joined the unfortunate soles of the original Titanic wreckage in the dark waters of the North Atlantic Ocean.  Join us as we delve into the depths of the extraordinary yet sadly unsurprising tragedy of the OceanGate Titan Expedition.  We'll unravel the events leading up to the disaster and examine the factors that contributed to the unfolding tragedy.  So tune in, grab your apron, grab your life preserver and get ready for an evening of drama and culinary delights!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe,  SUNKEN Apple CakeINGREDIENTS:CAKE: 3 medium apples1/2 medium lemon- zested and juiced- (store separately1/2 cup plus 2 tablespoons granulated sugar9 tablespoons plus 1 teaspoon unsalted butter, at room temperature1/2 teaspoon vanilla extract3 large eggs1 1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 to 2 tablespoons demerara (raw) sugarWHIPPED CREAM:2 cups cold heavy cream4 teaspoons granulated sugar1 1/2 teaspoons vanilla extractINSTRUCTIONS:1. Pre-heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchmentpaper; set aside.2. Peel, core, and quarter the apples.3. Thinly slice each quarter lengthwise without cutting all the way through to the core side,leaving the quarter hinged together like a fan.4. To the bowl of a stand mixer add lemon zest, sugar and butter.5. Beat on medium speed until light and fluffy. Stop the mixer and scrape down the sides ofthe bowl with a rubber spatula.6. Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg.Beat until combined and then add the third egg. Scrape down the sides of the bowl againand beat until combined.7. Whisk together the flour, baking powder, and salt together in a medium bowl.8. With the mixer on low speed, beat in the flour mixture until just combined, and beat inthe reserved lemon juice. Scrape down the sides with a spatula and give the batter onelast mix by hand.9. Scrape the batter into the prepared pan and smooth the top. Gently press the applequarters into the batter, core-side down, leaving only a small space between each quarter.10. If you have any apple left over, separate the slices and insert them into any open spaceavailable.11. Sprinkle the top evenly with the demerara sugar.12. Bake for 20 minutes. Rotate the pan and continue baking until the cake is golden-brownand a tester inserted into the cake (not apple) comes out clean, 15 to 20 minutes more.13. Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge ofthe cake and removing the springform ring. Let cool to room temperature.14. When ready to serve, make the whipped cream: place all the ingredients in the bowl of astand mixer fitted with the whisk attachment. Beat on medium-high speed until stiffpeaks form. Serve the cake at room temperature with whipped cream.

The celebrity D-List life ain't so bad - well not at least if you're Kathy Griffin who has a reported net worth of nearly $50M .  Sign us up for that list ASAP!  On this episode of Dinner and Drama with Kristin & Drew we dive into the drama filled and provocative life of comedian Kathy Griffin.  Constantly finding herself in controversy join us as we give you a little background on this spicy ginger as well as some of her most newsworthy moments.  So tune in, grab your apron, grab a cocktail and get ready for an evening of drama and culinary delights!  Listen on APPLE Podcast Now: https://apple.co/3n101pd  Be sure to subscribe and hit that check mark in the upper right hand corner Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, CAKE SOUP!  Yes you heard that right...  RECIPE Cake Soup1.     Take one Piece of chocolate cake (microwaved for a minute)2.     Place in Kitchen Aid Mixer with a pint of Vanilla Hagen Daz3.      Combine4.     Eat

Ahoy Matey - We have a MAN OVERBOARD...or do we?  On this episode of Dinner and Drama with Kristin & Drew we dive into the intriguing world of cruising...no not anonymous sexual encounters in random parking lots, but oceanic cruising.  Join us as we unravel some of the more intriguing disappearances that have occurred on the high seas.  Coverups, possible sex trafficking, murder, mystery and more - so tune in, grab your apron, grab your life preserver and get ready for an evening of disappearances and culinary delights! Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, Royal Caribbean's Kahlua Crème Brûlée!Royal Caribbean Kahlua Crème BrûléeServes 6INGREDIENTS:Crème Brûlée 2 cups heavy cream 4 egg yolks 1/2 cup sugar 1 shot KahluaGarnish Brown sugar Fresh berries Mint leavesINSTRUCTIONS:1. Preheat oven to 350°F.2. In a saucepan over medium heat, slowly bring cream to a boil.3. In a mixing bowl. combine egg yolks and sugar and beat until mixture is lemon colored.Transfer contents of mixing bowl to top of double boiler (bottom of boiler should containsimmering water). With double boiler over heat- beat until mixture has doubled involume, about 10 minutes.4. Remove from heat and keep whisking to cool it down.5. Slowly stir hot cream and Kahlua into egg mixture. Using a fine sieve, strain into a bowlset over ice to quickly chill the mixture.6.  Pour mixture into individual molds set in a shallow pan or baking dish. Pour water intothe pan until it is halfway up the sides of the molds and bake for 40 minutes.7. Evenly sprinkle top with brown sugar and place under broiler or use a pastry blow torchto heat sugar until it turns brown and bubbles.8. Garnish with berries and mint.9. Eat.10. Don’t fall overboard.

As we've told you time and time again, when you do google searches you must ALWAYS include "For Research Purposes Only".  On this episode of Dinner and Drama with Kristin & Drew we dive into the baffling case of what has now become known as the google search killer, aka Brian Walshe, who is accused of killing his wife Ana Walshe, and who did not follow said advice.  So grab an apron and join us for bloody knives, trash bag drop offs, google and searches and a lesson on how to NOT GET AWAY WITH MURDER!  

Our multi-part series on CONSPIRACY THEORIES is here with none other than the assassination of JFK!  In this episode of Dinner and Drama with Kristin & Drew we dive into the intriguing conspiracy theories surrounding the assassination of John F. Kennedy (JFK), including the involvement of government agencies, covert operations, and alleged cover-ups.  So tune in, grab your apron, and get ready for an evening of intellectual exploration and culinary delights!  Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, JFK's Favorite Meal - Polet a l'Estragon aka Tarragon Chicken !INGREDIENTS:1 chicken, 3 pounds2 TBS floursaltpepperclarified butter for sautéing3 shallots1/2 cup dry white wine1/2 cup chicken stock1 bay leaf1 pinch thyme2 stems parsley1 small bunch fresh tarragonDIRECTIONS:Cut chicken into 8 or 10 pieces or leave whole. Combine flour, salt, and pepper. Coatchicken with flour  mixture. Brown on all sides in hot clarified butter. Cut shallots veryfine and spread over chicken. Simmer for a few minutes. Add wine, stock, and thebouquets of herbs using the stem only of tarragon, saving leaves. Cover and simmer cutup chicken 25 minutes or until tender. Simmer the whole chicken 45 minutes, turningfrequently. When chicken is tender, remove and keep hot.SAUCE:1 cup light cream1/4 cup grated Parmesan cheeseTo the pan juices, add cream and cheese, and any flour not used in coating chicken.Simmer gently until sauce thickens. Strain sauce over chicken. Garnish with tarragonleaves, whole or chopped.

Your favorite inappropriate duo are back after a slight hiatus and we are (most likely not) better than ever!  BUT before we get started with more murders, mayhem, mysteries and conspiracy theories in Season 2 - lets take a moment to revisit some new developments from our friends in Season 1!  Join us in this first episode of Season 2 - The RECAP! 

Our multi-part series on CULTS is back with none other than GWEN SHAMBLIN LARA!  In this episode of Dinner and Drama with Kristin & Drew we unravel the story of the cult-like "prophet" who rose to fame with her weight-loss seminars and books and went on to create the controversial Remnant Fellowship Church.  As her follower count continued to rise so did the height of her hair and apparent ego.  So sit down, relax, and join us as we go deeper into a story of prophets, profits, and plane crashes!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, Tennessee Hot Chicken !Tennessee Hot Chicken Ingredients:·      2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)·      1 tablespoon freshly ground black pepper·      2 tablespoons plus 4 tsp. kosher salt·      4 large eggs·      2 cups buttermilk or whole milk·      2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)·      4 cups all-purpose flour·      Vegetable oil (for frying; about 10 cups)·      6 tablespoons cayenne pepper·      2 tablespoons dark brown sugar·      1 teaspoon chili powder·      2 teaspoon garlic powder·      2 teaspoon paprikaInstructions: ·     Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.·      Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.·      In deep fryer or heavy bottom pot with Frying Thermometer: ·      Fill oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325°.  Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.·      Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. ·      Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.THEN:  Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.  Serve with bread and sliced pickles.  But don’t eat any.  Gwen wouldn’t allow it.Note:  Chicken can be seasoned 1 day ahead. Keep chilled.

Our multi-part series on CULTS is here and we start with one of the more puzzling ones we have ever heard of - TWIN FLAMES UNIVERSE!   In this episode of Dinner and Drama with Kristin & Drew we unravel the confusing world created by self appointed father and mother christ Jeff and Shaleia Avan.  A part combination of a spiritual reality show, part food delivery service, part therapeutic counseling sessions and all from the comforts of home.  So is your Twin Flame (the universe's name for the person who shares your identical soul) out there somewhere?  Maybe you are just one restraining order away from finding them?  Care to find out?  Sit down, relax, and unravel some CULT size dramas with us! Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, Penne Alla Vodka! DREW's PENNE!2 Tbsp extra virgin olive oil1 (28 oz) can crushed tomatoes1/2 cup minced shallot1/2 cup of diced pancetta6 cloves of minced garlicSalt and freshly ground black pepper to taste1/2 cup vodka (the good kind - don't go cheap here)1/4 tsp red pepper flakes, more or less to taste1 cup heavy cream1/2 cup finely shredded parmesan cheese, plus more for serving1/4 cup chopped fresh basil1 box of penne pasta (save some pasta water from boiling to thin out the sauce if needed)InstructionsBoil pasta per the instructions on the box minus a minute or two (keep pasta slightly firm). Season water with salt.  Reserve 1/2 cup pasta water and drain pasta.Heat olive oil  in a large pot over medium heat. Add shallots and pancetta and saute for 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.Remove pan from heat and add tomatoes, vodka, season with salt and pepper. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 min, stirring occasionally.Stir cream in and let just heat through, about 1 minute. Stir in parmesan and basil.Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve with more parmesanKristin’s Vodka Sauce½ cup pancetta (medium dice)½ cup chopped onion or shallots (small dice)2 cloves minced fresh garlic1 tsp crushed red pepper (or to your preferred level of spice)½ cup Vodka1 28oz can whole, peeled plum tomato 2/3 cup of Heavy Cream (at room temperature or slightly warmed) Freshly grated parmesan cheeseCooked Pasta of choice (penne, rigatoni, cascatelli)In large pan, heat to medium-high and add the pancetta.  Cook until browned but not burned.   Add the chopped onion / shallot and cook until translucent.   Add chopped garlic and crushed red pepper and cook for 1 minute – do not burn.  Add Vodka to the pan and allow to cook briefly.  Open plum tomato can and add to the pan.  Allow to cook and then break up the whole tomato with the side of a spoon.  You want it to be chunky.  Bring sauce to a simmer and cook for 15-20 minutes.  Add warm cream to the pan and cook until heated through – approx. 5 min.   Add Sauce to your cooked pasta and top with Parmesan.  Enjoy!

The SLAP heard around the world.   Political Drama & Republican Orgies.    Lady Bug Trigger Warnings (skip starting at 32 Minutes for your own safety).   In this episode of Dinner and Drama with Kristin & Drew we unravel recent trending drama from Will Smiths Slap at the Oscars, the political comedic act that is Marjorie Taylor Greene and the DC Orgies,  Politicians with Lady Bugs, New Marriage Definition with a side of Teen Brides, and the recent news surrounding Bruce Willis.  Sit down, relax, and unravel some bite size dramas with us!  Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, a collection of delicious tapas!Mushroom Croquettes  -  https://www.cilantroandcitronella.com/mushroom-croquettes/Bacon Wrapped Dates - https://www.thecookierookie.com/bacon-wrapped-dates-goat-cheese/And the absolute Tapas Staple Pan Con Tomate (tomato Bread)-  https://www.acommunaltable.com/tomato-bread-pan-con-tomate/

A 34-Year old mother of two seemingly vanishes out of nowhere only to reappear 22-days later on the on-ramp to a busy interstate with a chain around her waist, her left hand zip-tied to it, and hose clamps around her ankles.   Claims of kidnapping, pleas for her return, reward money, and a mystery seemingly solved with a piece of unknown DNA tied to an ancestral database.  In this episode of Dinner and Drama with Kristin & Drew we uncover the disappearance and kidnapping of Sherri Papini, her even stranger reappearance and now what federal prosecutors claim - an elaborate hoax.  Sit down, relax, and unravel this bizarre story alongside us!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, a dish of  Above-Suspicion Tilapia Fish Dinner!Above-Suspicion Tilapia Fish DinnerIngredientsTilapia:4 tilapia fish fillets 2 cloves garlic minced1 lime juiced2 tablespoons Mexican chilli spice 1/4 teaspoon salt1 tablespoon olive oilBean Mixture1 cup drained canned black beans1/2 cup your favorite salsa1/4 teaspoon saltAssemble2 cups cooked couscous1/3 cup (or to taste) your favorite salsa1/3 cup Guacamolesour cream (optional)grape tomatoes (optional)sliced jalapeños (optional)Instructions1.    Toss the fish fillets with all ingredients except for the olive oil. Rub the spice, garlic and lime well into each fillet.  Let sit for 15 min.2.    Heat skillet over medium-high heat with the olive oil, and when hot, add the tilapia fish. Let the fish sear on one side for 6 mins, flip the fillets and let them cook for another 5-6 mins. 3.    In the meantime, prepare the bean mixture. Mash up the black beans roughly using a fork in a bowl, season them with salt, and toss them with the salsa mixture while gently mashing to your desired texture.PlatingSpoon cous cous onto plate, top with bean mixture and additional salsa, tomato and jalapeno. Place the fish fillet to side of cous cous and then surround it with some salsa, guacamole and sour crème if desired. 

A Colorado mother goes out for a bike ride but never returns.  A missing persons investigation into her disappearance uncovers alarming details of infidelity, spy pens, tranquilizers, unknown DNA linked to other crimes, a mountain lion and an unraveling of alibis.  In this episode of Dinner and Drama with Kristin & Drew we uncover the ongoing mysterious disappearance of Suzanne Morphew.  Sit down, relax, and unravel this mystery alongside us!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe, a lovely dish of  ROCKY MOUNTAIN OYSTERS!Deep-Fried Testicles AKA Rocky Mountain Oysters:Ingredients1 pair lamb's testicles (calf, sheep or turkey nards can be used as well) with muscle removed2 tablespoons of salt1 tablespoon of vinegar1 cup panko crumbs (season with salt and pepper)1 large egg, lightly beaten1 teaspoon Dijon mustardSalt and pepper to taste You taste them.  No, YOU taste them. LOLLemon juice and chopped parsley to garnish1 quart oil, for frying Directions 1.     Soak testicles in a plan of salted water for 1 hour, then drain. 2.     Transfer to large pot and add enough water so testicles float.  Add vinegar to pot.  Parboil, drain and rinse.   Cut the testicles into ¼ inch to 1/3 inch slices, remove the membrane from each slice after it's cut. Set aside.Combine the egg with the mustard in a small bowl. Have the panko crumbs ready for dipping on the side.Heat the oil in a wok to 350°F.Dry testicles with paper towel. Dip each slice of testicles in the egg, then dip into the (seasoned) panko crumbs. Slip into the oil and fry from 1 to 2 minutes, until golden brown. Remove from the oil and place on a rack. Serve immediately, with lemon to garnish.To Pan Fry: For pan-fried testicles, place a heavy skillet over medium-high heat. Add approximately 3 tablespoons of oil to the pan. Coat the testicles in the egg and crumb coating and place into the pan. Pan-fry on one side for 2 minutes, taking care not to touch the disturb the coating on the testicle. Flip and pan-fry on the other side for 2 minutes. Serve immediately, garnish with lemon.  Serve with cocktail sauce or horseradish cream if desired.

A love triangle...or maybe it was a heptagon?  Everything is bigger in Texas so probably the later!  This story has lots of twists and turns...literally ending in a turn of a steering wheel to cause the murder of a husband and father.   Join us on this episode of Dinner and Drama with Kristin & Drew as we explore the story of Clara Harris, a well-off dentist in the suburbs of Houston Texas, who was betrayed by her equally well-off dentist husband who was found to be cheating on her with a newly hired co-worker.  This story includes everything you've come to expect from a murder drama:  A private investigator who is hired by not one, not two, but three of the characters in this drama, a pair of alleged lesbians doing lesbian things (you know going to the mall), a cheating husband, a grieving daughter, and of course an enraged wife who committed a crime in a fit of passion.  Join us for the Mercedes Mow-down!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe, a Texas staple of Perry's Steakhouse -  The Famous Perry's Pork Chop! Perry’s Pork Chop Copycat RecipePurchase from butcher pork chop with 3 rib bones in per piece.   Brine the PorkIngredients:3 cups water1 cup Honey½ cup Brown Sugar1 Onion, sliced4 cloves Garlic, crushed2 Tbsp Black Peppercorns1 Tbsp saltCombine ingredients in a saucepan. Bring to a boil then remove from heat. Allow to cool. Place with pork in a large container, all the meat should be covered. Brine 1 to 4 days in the refrigerator, covered. Rub: 4 Tbsp Salt2 Tbsp Black Pepper2 Tbsp Ground Thyme3 Tbsp Dark Brown Sugar2 Tbsp Onion Powder1 Tbsp Cayenne Pepper Combine all.  Apply rub to pork and allow to sit in the refrigerator 2-4 hours.   Barbeque- Slow Cook:Slow cook with charcoal between 200 and 225 degrees.  Smoke with apple wood chips. (We had read to use any fruit wood chip.)Barbeque until reaches internal temperature of 160 degrees.Although cooking times vary, ours took almost four hours. Sous vide @ 140 degrees for 2-4 hours and finish on Gas Grill will work too. Top with Garlic Herb Butter: Combine 1 stick of salted butter (softened) with 2 cloves minced garlic and 1 Tbsp minced parsley.Serve: Serve by cutting the ribs off the chop.  Serve with your favorite sides- mashed potato and baked apples  

You meet a mysterious figure who you learn shortly thereafter is a secret MI5 Agent.  You having knowledge of this now puts you and your family in grave danger and the only solution is to go into hiding with this agent, cut off all ties with family and friends, and hand over all identifying and financial information.  No this isn't the synopsis of the next James Bond film - its the real life scenario dozens of victims believed and were manipulated out of money and their lives with.  In this episode of Dinner and Drama with Kristin & Drew, we explore the convicted & overturned crimes of Robert Freegard, AKA The Puppet Master, AKA MI5 Agent, AKA the IMPASTA! Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - Scallops & imPASTA Directions:Start with a  dozen or so Cherry tomatoes and drizzle with olive oil and S&P - Roast at 375 for 20 minutes until they start to split.For the Sauce: I used British back bacon- but you can use pancetta, maybe 2 thick slices, chopped.2 cloves of garlic2 shallots chopped1-1/2 cup cream1/4 cup of grated parm,peaschopped baby spinachRoasted tomatoAdd pancetta to a hot pan, cook until semi-crispy, add the garlic and shallots and sauté until translucent. Add the cream and bring to a boil, then reduce to a simmer, add in the parm and spinach, let cook at a gentle simmer.  Salt and pepper to taste.  Add peas toward the end - you want them to still be bright green when you serve.Cook some fresh pasta until slightly less than al dente - I used tagliatelle, but linguine would work- whatever you have is fine.For the Scallops: 10 large sea scallops.  Dry them on a plate between paper towels for like… 6 hours.  You want them DRY.In a cast iron pan or some other non- Teflon pan, with heat on high  add a thin layer of grape seed oil or other non-flavored oil.  Get it REALLY hot.  Salt and pepper scallops and place them evenly spaced in screaming hot pan.  Then chill out.  Don’t touch those scallops as much as you WANT to-  DON’T DO IT.Cook 3-4 minutes.  At 3 minutes you can gently try to move the first scallop you put in the pan with tongs.  If it is sticking at all…leave it for another minute and try again.  They will release from the pan when they are good and ready and not before. Turn scallops over and repeat the process in the other side.  Check at 3 minutes.  You want a GOOD dark sear.  Remove from pan and set aside.Once your sauce is combined, add your cooked pasta to the pan of sauce.  Coat pasta with sauce and serve into a bowl- top with the seared scallops…Strap bowl to face and enjoy.   

A young, beautiful ballet dancer.   A recently widowed serial entrepreneur 30 years her senior.  And a 14-day courtship straight to marriage.  To the naked eye, a love at first sight romance story.  But not all is as it seemed (ain't that always the truth), and this story took a quick left down poison street, straight onto bankrupt business lane, and a hard right onto murder way.  In this episode of Dinner and Drama with Kristin & Drew, we explore the suspected murderer dubbed, the Black Swan, and the crazy relationship of Ashley & Doug Benefield.   Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - a Charleston inspired Calamari Steak with Aioli Appetizer Directions:3 calamari steaks, but into 3/4” stripsTempura Batter: 1 cup A/P flour1 large egg 1 cup ice water (do not get ice into batter) Combine batter ingredients and whisk until smooth.  Preheat Deep fryer to: 400.  Dip calamari strips into the batter, shake of the excess.  Using a deep fryer, fry calamari steaks for 3 minutes or until crispy. Topping: 6 Slices bacon, cooked and choppedFresh corn cut from the cob 3 scallions chopped1 cup cherry tomato choppedSautée: corn, scallion, and cherry tomato until heated through, salt and pepper to taste Cheaters Lemon Aioli: 3 medium cloves Garlic, minced1 Tbsp lemon zest2 tsp Lemon juice1/2 cup Mayonnaise, good quality1 Pinch SaltCombine above and let sit for 30 minutes. Once calamari is fried, spoon aioli into the bottom of your serving dish.  Place calamari strips on top of aioli.  Spoon bacon, tomato corn mixture over the top.  Enjoy! 

Life is filled with dramatic and sometimes hilarious moments - but what do those moments look like from a dogs point of view?  What other moments are we not even aware of from man's best friend... and what would they confess to if put in an interrogation?  Would they confess to who ate the rug, knocked over the vase, stole the roast off the counter?  Or would we finally have the answer to the, WHAT HAPPENED TO THE SHIT IN THE TOILET question in all our minds.  In this episode of Dinner and Drama with Kristin & Drew, we explore the antics, and sometimes out right "explosive" shenanigans that happen when man's best friend gets a little too bored...or hungry.  Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - a campfire BARK thats delicious and full of surprises!Ingredients:2 cups (12 ounces) milk chocolate candy coating, or chopped milk chocolate1 cup (about 1 3/4 ounces) graham crackers, coarsely chopped, from about 3 1/2 crackers1 cup (1 3/4 ounces) marshmallowsDirections:Prepare a baking sheet by lining it with aluminum foil. Toss the coarsely chopped graham crackers and the miniature marshmallows together in a small bowl.Place the milk chocolate candy coating or chopped milk chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool slightly until it is still warm but no longer piping hot.Add about two-thirds of the graham crackers and miniature marshmallows mixture to the melted chocolate, and stir until combined.Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into a thin, even layer. Sprinkle the remaining graham cracker chunks and marshmallows evenly on top, and press them gently into the chocolate to make them adhere to the surface.Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store s’mores bark in an airtight container in the refrigerator for up to a week.

Sometimes a drama isn't the main course.  Sometimes its bite sized pieces served up dim sum or tapas style.  On this episode of Dinner and Drama with Kristin & Drew we explore a rambling of bite-sized dramas include Pete Davidsons diamond shooting Di$%, Joel Osteen and hidden church money, and selling farts for money.  So take a nibble from our Holiday Buffet and before you know it you'll be stuffed!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - a random mishmash of everything:  Chicken Tortilla Dump DinnerINGREDIENTS:1 tablespoon canola oilTwo 10-ounce cans diced tomatoes with chiles, such as Rotel1 cup chicken broth1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon kosher saltOne 15.5-ounce can black beans, drained and rinsedOne 10-ounce bag frozen corn5 cups shredded cooked chicken (from about 1 small rotisserie chicken)12 small corn tortillas, cut into quartersOne 8-ounce block Monterey Jack cheese, shredded (about 2 cups)1/2 cup sour cream1/3 cup diced red onionDirectionsPreheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.  Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

Would you rather have anal warts or genital warts?  Clog your friends toilet during a party causing it to overflow or pull out the log with your bare hands?   Yes you have to choose!  Sometimes in life you're presented with the drama of ONLY bad options - so which do you choose?  In this episode of Dinner and Drama with Kristin & Drew we explore which choices we would make when presented with two shitty options!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe where you get to choose between two...not so great...options! Jellied Bouillon with Frankfurters or Vienna Sausage Shortcakehttps://www.riverfronttimes.com/foodblog/2010/02/08/the-throwback-of-the-house-grand-finale-a-farewell-to-aspichttps://www.riverfronttimes.com/foodblog/2009/08/04/throwback-of-the-house-uncool-vienna-sausage-shortcake

Bananas covered with ham and lovely hollandaise sauce?  Or maybe Kidney fat stuffed with Kidney beans is more of your taste.  Of course don’t forget the hollowed out tube of bologna stuffed with Jello-fied peas…yes jello-fied.  These are the lovely recipes of the 1950’s that we are bringing back in this episode of Dinner and Drama with Kristin & Drew properly titled “The Drama of Recipes that Should Die – Better Homes & Vomits”.  A perfect inspiration piece for your next holiday meal! Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe – Super Salad Loaf…aka pea and jello stuffed bologna https://www.youtube.com/watch?v=WCATL0prfsU&feature=emb_imp_woyt

On this episode of Dinner and Drama with Kristin & Drew we dish the drama behind the maiden voyage of the Titanic along with tales of survival and heroism from the passengers and crew.  Spoiler alert: The boat sinks.  Hearts Go On.  And there was definitely room on that door for Jack. And what will we be serving tonight?  An Authentic recipe that the passengers themselves may have been served!  Filet Mignon Lili!Filet Mignon LiliServes 6INGREDIENTS FILET MIGNON§  6 filets (2 1/2 pounds)§  1/2 teaspoon each of salt and pepper§  1 tablespoon each of butter and vegetable oil§  2 cloves garlic§  sliced 6 foie gras (goose liver) medallions (recipe below)§  6 cooked artichoke hearts, quartered§  6 slices black truffle (optional) SAUCE§  2 tbsp. butter§  3 large shallots or 1/2 onion, finely chopped§  1 1/2 tbsp. tomato paste§  1 bay leaf§  1 sprig fresh rosemary§  1/2 cups each of cognac, Madeira and red wine§  3 cups homemade beef stock§  Salt and pepper POTATOES ANNA§  3/4 cup melted unsalted butter§  6 medium baking potatoes, peeled and very thinly sliced§  1 tsp. each of salt and pepper DIRECTIONSSAUCE1.     In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.2.     Stir in tomato paste, bay leaf and rosemary until well combined. 3.     Stir in cognac, Madeira and red wine; bring to boil.4.     Boil for 10 minutes or until reduced to about 1/2 cup. 5.     Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.6.     Season to taste.7.     Keep warm. POTATO1.     Brush 11-inch oven-proof skillet with enough melted butter to coat.2.     Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.3.     Place pan over medium-high heat for about 10 minutes or until bottom is browned.4.     Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.5.     Broil for 1 to 2 minutes or until brown and crisp.6.     Let stand for 5 minutes. FILET MIGNON1.     Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.2.     Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.3.     Remove from pan and let stand, tented with foil, for about 10  minutes. Wipe out pan and return to high heat.4.     Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. 5.     Toss  artichokes in pan juices and cook for 2 minutes or until heated through.PLATING YOUR DISH1.     Cut cooked potato rounds into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).2.     Ladle sauce around edge of plate; garnish with artichokes.

Barbies hand coming out of someones pickle?  A Gerbil burrowing in a tunnel they shouldn't be?  Or perhaps, you’ve been there… in the ER with a light bulb stuck where the sun don’t shine?  Perhaps not.  This episode of Dinner and Drama with Kristin & Drew explores some of the more interesting items, reportedly, found where they do not traditionally belong.   But then again...who are we to judge?   Welcome to our dinner pot luck episode of FOREIGN OBJECTS!And what will we be serving tonight?  A delicious Baked STUFFED Squid of course!  Baked Stuffed Squidyield: 4 SERVINGSprep: 10 MINUTEScook: 40 MINUTEStotal: 50 MINUTES Ingredients·       1 lb squid tubes, 12 to 16 pieces, cleaned (interior bone removed if present)·       1 tablespoon olive oil·       1/4 cup pancetta medium dice·       1/4 cup onion small- medium dice·       2 to 3 cloves garlic minced·       1/4 lb bay scallops or shrimp chopped·       1/4 cup fresh parsley finely chopped·       1-1/4 cups soft breadcrumbs·       1 egg, lightly beaten·       Salt and ground black pepper·       1-1/2 to 1-3/4 cups your favorite Marinara Sauce Instructions1.              Preheat the oven to 375 °F.2.              In skillet over medium heat, Heat the olive oil. 3.              Add the pancetta and sauté until beginning to brown. 4.              Add the onion and continue cooking, 2 minutes.5.              Add the garlic and cook until the onion is soft and translucent, and the garlic is fragrant, approx. 1 minute. Remove from the heat and set aside.6.              Put the chopped scallops or shrimp, parsley, breadcrumbs, egg, 1/4 teaspoon salt and a few grinds of black pepper in a mixing bowl. Add the pancetta mixture and combine gently.7.              Loosely stuff the mixture into the squid tubes to about 3/8-inch from the opening and fasten closed with a toothpick.  Do not over-stuff…filling will expand when cooking.8.              Coat a shallow casserole large enough to hold the squid tubes side by side with nonstick spray.9.              Spoon a thin layer of marinara into the bottom of the prepared dish. Arrange the squid in a single layer and spoon 1 to 1-1/2 cups of marinara on top. Cover tightly with aluminum foil and bake for 30 minutes.10.           Serve alone or over pasta.  

Brian Laundrie made headlines across news outlets yet managed to never say a word or be seen by anyone other than his family.  A cross country drive, murder, disappearance and an unlikely collection of social media investigators leads us to two bodies and no answers.  Join us as we try to unravel – who is Brian Laundrie?And what will we be serving tonight?  A CHICKEN dinner of course crusted with granola, an apparent favorite of our supposed killer.  Granola Crusted ChickenIngredientsFor the Chicken·       2 eggs beaten·       ½ cup panko crumbs·       1 cup granola·       1/2 cup of flour·       1 ½ pounds chicken cutlets·       canola oil for fryingFor the Sauce·       1 cup chicken stock·       1 Tablespoon butter·       1 Tablespoon oil·       ½ onion, chopped·       1 cup sliced mushrooms·       1-2 Tablespoons flour·       ½ Tablespoon parsley·       salt and pepper Directions·      Beat the 2 eggs and put into a shallow dish.·      Put the granola in a plastic bag and use a rolling pin to crush. ·      Add the panko bread crumbs to the bag and shake to combine. ·      Place the breadcrumb mixture into another shallow dish.·      Place flour into a third shallow dish, season flour with salt and pepper.·      Set heat to medium and add ⅛ inch of oil in a large skillet.·      While the oil heats, dip the cutlets one by one first into the flour (shake off excess) then into eggs and finally into the granola panko mixture.  ·      When the oil is hot, place the chicken cutlet onto the skillet.·      Cook  3 minutes per side, remove to rack For the Sauce·      In a medium fry pan add the butter and Tbls of oil. ·      Add the onions cook until softened. Add the mushrooms and cook until wilted. Salt and pepper.·      Add in the flour and cook through. ·      Add the stock, bring back to boil and then simmer.·      Serve the cutlets and top with the sauce. ·      Garnish with parsley. Serve with mashed potato and roasted broccoli.  

Elizabeth Holmes was considered to be a brilliant and charismatic innovator.  Her groundbreaking laboratory ideas and Theranos were poised to turn the world of laboratory testing upside down. We learn deception and greed greased the slippery slope to Theranos’s implosion and Elizabeth’s epic downfall.  We explore the who, what, when and why of this fascinating story. And what better to serve up with this complicated combination of drama and delusion?  A delightful BLOOD orange Souffle!  Just like this episode, souffles are a complicated subject matter, that when done well are amazing culinary feats, but often end up deflated failures!  Are you up to the task?BLOOD ORANGE SOUFFLEMakes 8 soufflesIngredients:8 medium blood oranges½ teaspoon of blood orange zest¼ granulated sugar3 large eggs, separated1 tablespoon cornstarch1 tablespoon orange marmaladeConfectioners’ sugarSoftened Butter and white sugar to prepare ramekins Directions:·      Preheat the oven to 400°. Line a baking sheet with parchment paper.·      Rub ramekin interior with softened butter and dust with sugar.  Refrigerate 30 min.·      Using a microplane, zest ½ teaspoon of zest, set aside. \·      Peel blood orange, squeeze ½ cup of juice into a medium saucepan (reserve additional juice for another use).  ·      Add 2 tablespoons of granulated sugar to the saucepan and bring to a simmer over medium heat.  Cook until sugar is dissolved.  ·      While juice is simmering, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. ·      Whisking constantly, temper the hot orange juice into the egg yolk mixture, be careful not to scramble yolk mixture. ·      Add the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. ·      Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.·      In a clean, medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended, be careful not to deflate the whites.  ·      Spoon the filling into the prepared ramekins, leaving 1/4 inch at the top. Level top of souffle with an offset spatula or a knife.  If you do not level, you will have rustic-looking souffles. ·      Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust with confectioners’ sugar and serve immediately. 

Everybody is doing it, or so it seems.  Is it possible to find true love with a mere screen swipe or a click?   We discuss the successes, failures, disappointments and sometimes hilarious stories from the tumultuous world of online dating.  And what could we possible serve up with this mashup of online mystery profiles?  Catfish with a side of mashed cauliflower of course!  Just like this episode, with online dating a potential catfish and discovering something isn’t always as it may appear is just dangers of the territory!Good looking, Smart, Wealthy, Funny, Loaded-with-Personality Oven-Baked Chilean Sea Bass* (Catfish posing as Chilean Sea Bass) INGREDIENTS1 teaspoon canola oil 1 teaspoon lemon juice2 catfish fillets (6 ounces each)1-1/2 teaspoons paprika1/2 teaspoon dried tarragon1/2 teaspoon dried basil1/2 teaspoon pepper1/4 teaspoon salt1/8 teaspoon cayenne pepper  DIRECTIONSCombine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.Bake, uncovered, at 350° for 10-13 minutes or until fish flakes easily with a fork.Serve with THE BEST MASHED POTATOES EVER*(and by Potatoes, we mean Cauliflower) INGREDIENTS8oz  riced cauliflower (not frozen)3/4 tablespoons unsalted butter1 cups water (Or enough to cover the cauliflower1/2 teaspoon kosher saltDIRECTIONSMelt the butter in a medium pot over medium-high heat. Add the cauliflower and sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.Add the water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.Reserve 1/8 cup of the cooking liquid. Drain the cauliflower.Place the drained cauliflower and reserved cooking liquid (a little bit at a time- you may not use all of it) back in the pot. Mash using an immersion blender to desired consistency. Serve hot.Tips: Make ahead: Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, unless it stops texting you first.  Serve with your favorite salad or vegetable.  

The Murdaugh Family were considered to be one of the most prominent families in the South Carolina Low Country.  They were fixtures in the legal community for nearly 90 years and lived very comfortable lives.  A string of deaths, embezzlement and drug addiction lead to their undoing.  We discuss the very messy lives of The Murdaugh Family in this episode of Dinner And Drama with Kristin & Drew.  And what best to serve up with this delightful mashup of murder and mayhem?  Trashy Nachos of course!  Just like this episode - the stuff you can pile on just keeps coming.  Bon Appetite! INGREDIENTS1 bag of your favorite Tortilla Chips1 lb  ground beef (80% Lean) or ground Turkey if you want to be that way1 Envelope of your favotite Taco Seasoning1 Medium Red Onion1 Can of Refried Beans (warmed) 2 fresh jalapeños, seeded, cored and chopped (or use pickled sliced jalapeños if you prefer)Sliced Black Olives (optional)Fresh or frozen corn (thawed) Nacho Cheese Sauce (ingredients and recipe below) or to keep it TRASHY: Use Velveeta  Toppings to add after bakingChopped TomatoChopped Cilantro (optional) Sour Cream Guacamole  For Nacho Cheese Sauce 2 tablespoons salted butter2 tablespoons all-purpose flour1 cup milk8 ounces cheddar cheese 1/8 teaspoon cayenne pepper COOKING INSTRUCTIONSPreheat oven to 350 degrees In a medium frying pan, brown the ground beef.  Drain off fat and return to the stove.  Add the taco seasoning to the ground beef and about ½ cup of water.  Bring to a boil and then simmer.  I like to let the meat simmer for a bit so the sauce gets really thick and trashy.  While meat is browning, chop your toppings and make nacho cheese sauce.  To make the Nacho Cheese SauceMelt butter in a saucepan over medium heat.Whisk in flour and cayenne pepper and cook 1 to 2 minutes.Whisk in milk and bring to a simmer.Reduce the heat to low and add in cheese.Stir until cheese is melted. ASSEMBLYLine baking sheet with foil and spray with non-stick cooking spray.  Spread tortilla chips in an even layer on the foil-lined backing sheet.   Beginning with the meat, crumble onto the top of the tortilla chips.  You want to hit every single chip with meat.  Repeat with  your chosen toppings.  Again, make sure to spread your toppings out evenly.  Finally add the cheese sauce- evenly coat chips with the gooey sauce.   Bake nachos in the oven for 15 Minutes.  Remove from the oven and add Tomato, Sour Cream, Guacamole and Cilantro if desire.   Strap sheet pan to face and ENJOY!!