Bacon and Legs – Franks Underwood
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Spoiler Warning: Maybe don’t read this (or anything else on the Internet) if you aren’t caught up.
Tomorrow (Friday, February 27th), Netflix is giving us the gift of President Underwood.
When the second season ended last year, our favorite southern democrat had manipulated every situation in Washington to bend everyone to his will. Through a series of complicated political maneuvers (a lot of which, I’m still not even sure I understand), Francis Underwood is sworn in as the 46th President of the United States. He’s had to lie, beg and murder to get this position. If he does this much just to get the Oval Office, imagine what he’s going to do while he’s in there.
That last monologue from Kevin Spacey, punctuated by the two fist pounds on the desk, is in my top moments of television. I get so damn excited when I watch it.
The bitch of it is … it’s a Netflix program. Which, don’t get me wrong … I love and respect Netflix more than my own mother. But I WILL binge watch the show. Then I’m stuck waiting a whole year before I get more. It’s painful. So painful.
What do you do with a year of downtime? You plan theme recipes. Or at least I do.
Here we go. A year’s worth of stewing about House of Cards yields the perfect recipe to make for your marathon this weekend:
Franks Underwood.
Shut up, it is too cool! It’s Frank, on a bun. An all-American beef frank, topped with Freddy’s BBQ rib meat (cooked in BBQ sauce) and a majority whipped aioli. The amount of puns and show-related content I put in one recipe … are you kidding me? I think it’s a Bacon and Legs record. Oh, also, it’s really fucking good.
Side note: If you haven’t seen the Sesame Street parody of House of Cards, check it out… it’s so well done, I squealed in excitement …
- 1 lb boneless rib meat
- 2 tbsp olive oil
- 1 jar Carolina-style BBQ sauce
- 6 all-beef jumbo franks
- 6 steak rolls (or some sort of hearty hot dog bun if you can’t find steak rolls)
- 1 batch Majority Whipped Aioli (recipe below)
- 1 cup mayonnaise
- 2 cloves garlic, minced
- juice and zest from ½ lemon
- 1 cup heavy cream
- Heat olive oil in a large skillet over medium-high heat. Place rib meat in the heated oil for about one minute. Flip and cook for another minute. Transfer the meat to a slow cooker and cover with BBQ sauce. Cook on high for 3-4 hours.
- Once meat is tender and cooked through, remove to a large bowl. Using two forks, shred the rib meat. Return to the slow cooker and stir to coat in the sauce again.
- Using a grill, grill pan, skillet or however you do it, cook up the hot dogs. I also like to toast the buns, but that is optional. Top with a generous helping of rib meat and a drizzle of the majority whipped aioli. Serve with a Fourth Waldorf Salad.
- cup mayonnaise
- cloves garlic, minced
- juice and zest from ½ lemon
- cup heavy cream
- In a small bowl, combine mayonnaise, garlic and lemon juice/zest.
- In a mixing bowl, whip heavy cream until… well, whipped. It’ll take a few minutes, but you want the peaks to be very stiff.
- With a rubber spatula, fold in mayonnaise mixture. Refrigerate until ready to use.
Fontina Turner, a food blogger and graphic designer from Philadelphia, makes classy-as-fuck comfort food and consumes an unhealthy amount of cheeses and craft beers. She can be found in the kitchen, at the bar, on Twitter or trying to make H. Jon Benjamin love her. Contact her at thelegs@baconandlegs.com.
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