The Domer Dish: Fat Tuesday
Cecelia Heffron | Monday, March 3, 2014
It’s Fat Tuesday, and many of us at Notre Dame are bidding adieu to our favorite forms of indulgence – be it meat or sweets – as we embark on a 40-day fast. In the spirit of Mardi Gras, it is only right that we partake in some food-related extravagance before the purge, and what better place is there to do so than in the dining hall?
In honor of the festivities occurring in New Orleans this Mardi Gras, try out a modified, dining-hall-friendly version Bananas Foster, the classic Creole dessert. After indulging in dessert first, make your own version of a Chicago Dog. If this over-the-top hotdog does not satisfy your cravings for a meal suitable to the intemperance of the day, look no further: create the third recipe of the week, one that I admittedly have yet to try but is a favorite of one of our readers.
S’more or Peanut Butter “Bananas Foster”
With a knife, make a deep cut along the inside curve of the banana being careful not cut all the way through the banana. Press the ends of the peel to open the banana. Fill the banana with the toppings of your choice.
S’mores Banana Boat:
Cinnamon Toast Crunch cereal (save the cereal to sprinkle on top of the banana after you microwave it)
Peanut Butter Banana Boat:
Crushed peanuts (sprinkle over the top after microwaving the banana)
Place the banana on a microwavable plate and microwave for about 45 seconds or until the banana becomes tender and the chocolate chips have melted. After removing the plate from the microwave, sprinkle Cinnamon Toast Crunch or peanuts over the banana.
Put a hotdog into a bun. Cut two tomato slices in half and line the hotdog buns with the tomatoes.
Top the hotdog with pickle relish, diced red or white onions and banana peppers. Squirt ketchup and brown or Grey Poupon mustard across the top.
Add a pickle spear from the cold cuts bar on top of the hotdog. Eat with French fries or chips.
Grilled Cheese Hamburger
Use two pre-made grilled cheese on white bread from the grill bar as buns. Place one (or two if you are especially hungry) hamburger patty between the two sandwiches. Top the burger with an onion ring from the grill line.
Next, stack the burger with a slice of cheddar or American cheese, bacon from the cold cuts bar, onions, lettuce and tomatoes (to add some semblance of nutritional value to this delicacy).
Spread barbeque sauce, ketchup or mustard and a layer of guacamole onto one of the grilled cheese sandwiches. If necessary, put the whole sandwich into the panini press for a few minutes to ensure your masterpiece will hold together as you eat it.
Thanks to David Katter for submitting this recipe.
If you have a dish as creative as the Grilled Cheese Hamburger, email your recipe to [email protected] for the rest of Notre Dame to see!