Donald trump’s spicy maga-rita

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ingredients

• 3 slices of muddled red peppers
• 2 parts tequila
• 3/4 parts Cointreau
• 1/2 parts orange juice
• 1/2 parts simple syrup
• pinch of cilantro

directions

1. Combine all ingredients in a shaker and then pour into a glass with ice.

2. Garnish with a slice of red pepper.

Leave out the peppers for an non-spicy version.

TIM WALZ’S CREAMY HORSE-RADISH SAUCE

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ingredients

• 1/2 cup sour cream
• 2 Tbsp prepared horseradish, drained
• 2 Tbsp mayo
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp chives, finely chopped

directions

1. In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

Goes perfectly with Prime Rib, Steak Sandwiches, Beef Tenderloin, Pork Tenderloin, Deviled Eggs and Buttigieg’s XL Hot Dogs.

Goes perfectly with Prime Rib, Steak Sandwiches, Beef Tenderloin, Pork Tenderloin, Deviled Eggs and Buttigieg’s XL Hot Dogs.

KAMALA HARRIS’S TUNA MELTDOWN

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ingredients

• 1 can tuna packed in water
• 1-2 ribs celery
• I large slice red onion (optional)
• 1 1/2 to 2 tablespoons mayonnaise plus a bit more for spreading on the bread (Miracle Whip is fine)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Approximately 1 teaspoon fresh lemon juice (a good squeeze from a lemon wedge)
• 2 slices whole wheat bread
• 2 slices cheddar cheese
• 1-2 tablespoons butter

directions

1. Drain the water from the tuna and place in a mixing bowl. Break up the larger tuna chunks with a fork or spoon.

2. Trim the celery ribs and dice them fine.

3. Chop the red onion, if using, and add to the tuna. Harris accomplishes this by cutting an onion in half cross-wise, cutting a criss-cross pattern on one cut side, and then slicing off the pattern to make chopped onion.

4. Add mayonnaise and and Dijon mustard.

5. Add pepper and salt to taste. You may only need a little salt, as the dish will already be fairly salty.

6. Add lemon juice and mix again.

At this point, you can make a cold tuna salad sandwich or, if you’re like me, eat the tuna salad on crackers or pita chips. Or, you can proceed with the tuna melt:

7. Spread some tuna salad on one slice of bread, and lay the cheddar slices on the other. Put them together to make a sandwich.

8. Spread a little mayonnaise on the outside surfaces of the sandwich.

9. Melt butter in a skillet, and cook the sandwich on both sides until the bread is browned and the cheese has melted. Slice in half and serve.

buttigiEg’s xl hot dog in buns

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ingredients

• FOR THE Barbeque Burnt Onions:
• 2 large onions, finely sliced 3 tbsp vegetable oil
• FOR THE Booty Jigglin’ Hot Dogs
• 4 jumbo sausages
• 2 heaped tsp mild curry powder
• 12 rashers of streaky bacon
• FOR THE German Mustard Mayo (OR serve with Tim Walz’s Creamy Horse-Radish Sauce!):
• 100g thick mayonnaise
• 40g German mustard
• 3 tsp finely chopped shallot
• 10 cornichons, finely sliced
• 2 tbsp finely chopped dill
• Salt and freshly ground black pepper
• FOR Assembly:
• 4 long hot dog rolls
• 8 thick slices of smoked Bavarian cheese
• 8 large slices of dill pickle
• A bunch of spring onions, green part only, finely sliced

directions

1. To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt.

Stir well and cook for about 20 minutes until softened, dark and caramelised.

2. Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray.

Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using 3 rashers per sausage,

3. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two.

While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.

4. Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the metal skewers.

5. To build the hot dogs, slit the rolls open through the top and lay the cheese slices in them. Add the bacon-wrapped sausages and top with plenty of caramelised onions and the pickle slices.

6. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted.

7. Transfer the hot dogs to plates and spoon on the German mayo or Horse-Radish Sauce. Scatter over the spring onions for freshness and serve.

8. Do the booty-jig!

JOE BIDEN’S CHOCA CHOCA CHIP ICE CREAM

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ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups half and half or 3/4 whole milk and 3/4 whipping cream
• 1 1/2 Tbsp pure vanilla
• 2 cups whipping cream
• 1/2-1 cup mini chocolate chips

directions

1. Mix together all ingredients but the chocolate chips and pour into a 2 qt. ice cream maker.
2. Follow manufacturers directions
3. About 5 minutes before ice cream is done, pour in chocolate chips and churn for 5 more minutes to allow them to incorporate.
4. Place ice cream into a freezer container to set up.

NANCY PELOSI’S GIN-SOAKED DRIZZLE CAKE

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ingredients

• Cake Ingredients
• 250 g unsalted butter
• 250 g caster sugar
• 250 g self raising flour
• 5 medium eggs
• 1 lime zested
• Drizzle
• 75 g caster sugar
• 5 tbsp gin
• 5 tbsp tonic water
• Icing
• 200 g icing sugar
• 3-4 tbsp gin
• Decoration
• 1 Lime zested
• Lime slices

directions

For the Cake!
1. Grease and Line a 2lb loaf tin, and preheat your oven to 180ºc/160ºc fan
2. Cream together your butter and caster sugar until light and fluffy.
3. Add in the eggs, flour, and lime zest, and beat again until smooth and combined.
4. Pour your cake ingredients into your tin, and bake in the oven for 40-45 minutes. When baked fully, a cake skewer should come out clean, and the cake shouldn’t be making a bubbling sound.
5. Remove the cake from the oven and leave to cool slightly whilst making the drizzle.

For the Drizzle!
1. Add your caster sugar, gin, and tonic to a small pan.
2. Heat on a low-medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat.
3. Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
To Decorate!
1. Once the cake has cooled, remove it from the tin.
2. In a small bowl, add your icing sugar, and gradually mix in the gin until you get a thick pourable consistency. You don’t want it too thin otherwise it will all run off.
3. Pour or drizzle the icing over the cake, and sprinkle over some lime zest, and then add some lime slices for more decoration.

AOC’S GREEN NEW DIP

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ingredients

• 1 avocado
• 1/4 cup plain Greek yogurt
• a squeeze of lime juice (to taste)
• a pinch of garlic powder (to taste)
• 1/4 teaspoon salt (more to taste)

directions

1. Mash avocado.
2. Mix in yogurt, lime juice, garlic powder, and salt. Adjust to taste.

KAMALA’S UNBURDENED BY WHAT HAS BEAN CASSEROLE

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ingredients

• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 stalk celery, diced
• ¼ cup chopped carrot
• 2 cloves garlic, minced
• 1 (15 ounce) can fire-roasted diced tomatoes (not drained)
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon dry mustard
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)
• 1 (16 ounce) can vegetarian baked beans, not drained
• 1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed
• 5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped
• ¼ cup water
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)
• 2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)
• Optional garnish: chopped fresh parsley or other herbs; sliced green onion

directions

1. Preheat oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil.
2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
3. Add the garlic and cook for 1 more minute.
4. Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer. Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach.
5. Remove from the heat. Taste and season with salt and pepper, if necessary. Sprinkle cheese on top.
6. Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)!

STORMY DANIELS’s PORNSTAR MARTINI

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ingredients

• 35ml vodka
• 1 tbsp Passoã passion fruit liqueur
• 2 tsp rich vanilla syrup (see Tips)
• 2 ripe passion fruit
• Ice
• Prosecco to top up glass, plus 50ml extra to serve

directions

1. Put the vodka, passion fruit liqueur, syrup and the pulp from 1 passion fruit in a shaker with ice.
2. Shake well, then strain into a coupe glass.
3. Top up with prosecco, then float half a passion fruit on top and serve with the 50ml prosecco in a small glass on the side.

PELOSI’S PUNCH

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ingredients

• 360 ml Dark Rum
• 270 ml Apple Brandy
• 180 ml Pear Liqueur
• 90 ml Allspice Dram
• 180 ml rich Demerara syrup
• 270 ml fresh lemon juice
• 720 ml black tea (chilled)
• Grated nutmeg for garnish

directions

1. Pour all ingredients into a large jar or punch bowl.
2. Stir.
3. Add ice, preferable a large single block of ice with fruit frozen (apple, pear slices) inside. But make do with what you have!
4. Serve in a punch glass, grate fresh nutmeg on top.

HUNTER’S CHRISTMAS CRACK

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ingredients

• 35-40 saltine crackers
• 1 cup butter
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans

directions

1. Preheat oven to 400 degrees. Line a 10×15 inch baking sheet with aluminum foil and spray with cooking spray.
2. Place your saltine crackers in even rows and set aside.
3. In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
4. Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
5. Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

AOC’S SPICY COCKTAIL

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ingredients

• FOR the drink
• 1 oz mezcal
• 1 oz tequila
• 1 oz lime
• 1 oz fresh pineapple juice
• 3/4 oz turmeric and ginger syrup (recipe follows)
• 1 or 2 dashes of árbol chili
  dehydrated pineapple slice, for garnish
• FOR the syrup
• 4 cup simple syrup
• 4 oz turmeric root
• 4 oz fresh ginger

directions

For the Drink!
1. Combine all ingredients in a cocktail shaker and shake hard.  Strain into a chilled coupe glass.

2. Garnish with dehydrated pineapple slice.

For the Syrup!
1. Peel the ginger and turmeric root and cut into small pieces.  

2. Combine the ginger and turmeric pieces with simple syrup in a blender and blend for one minute.

3. Strain the syrup through a fine-mesh sieve and push on the solids with the back of a spoon to extract as much flavor from them as possible.

4. Discard the solids and pour the syrup into a squeeze bottle and refrigerate.

JILL BIDEN’S BREAKFAST TACOS

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ingredients

• 8 small flour tortillas, (6” diameter), or corn tortillas for gluten free
• 12 oz chorizo sausage, (casings removed if present) or bacon
• 8 large eggs
• ¼ cup milk, (skim or whole milk)
• ¼ tsp fine sea salt
• 2 Tbsp unsalted butter
• For Toppings:
• 1 cup shredded cheddar, or Mexican cheese blend
• 1 large avocado, diced
• 1 cup Roasted Tomato Salsa, Pico De Gallo, or diced fresh tomatoes
• hot sauce, to taste
• cilantro, to garnish

directions

1. Prep:
2. Preheat oven to 300˚F and prepare all of the toppings so they are ready for assembly when the eggs are warm and ready.
3. Heat Tortillas:
4. Wrap flour tortillas in foil in 2 stacks of 4 and place in a preheated oven at 300˚F for 15 minutes or until heated through. Remove from the oven and keep tortillas in foil to keep warm until ready to assemble. If using corn tortillas, toast on a dry cast iron skillet.
5. Cook Chorizo or Bacon:
6. Set a large skillet over medium/high heat and add chorizo. Break it up with a spatula and cook until browned and fully cooked through then transfer to a paper towel-lined plate to drain. If using bacon, cook bacon in the oven or make Air Fryer bacon until browned and crisp then drain on paper towels and chop.
7. How to Scramble Eggs:
8. In a medium mixing bowl, add 8 eggs, ¼ cup milk and ¼ tsp salt, and beat together with a fork until eggs are well blended.
9. Place a large non-stick skillet over medium/low heat. Melt in 2 Tbsp butter. Once eggs are frothy, add well-beaten eggs. Let eggs sit for a moment until you see them starting to cook at the edges and bottom. Use a silicone spatula to pull the cooked eggs toward the middle, letting the liquid eggs take the place of the cooked eggs and working around the skillet as you go.
10. Towards the end, fold eggs onto themselves, but don’t over-stir. Remove from the heat when the eggs still look a little moist and they will finish cooking on the residual heat from the skillet. Be careful not to overcook. When done, they should look moist, but not wet. Cover to keep warm until ready to assemble.
11. To Assemble Breakfast Tacos:
12. Fill each tortilla with eggs then shredded cheese to melt over the eggs. Add bacon or chorizo, avocado, pico or salsa, and hot sauce if using along with your favorite toppings. Garnish with cilantro.

KATHY HOCHUL’S DIRTY OLD MANHATTAN

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ingredients

• Per Serving:
• 7.5ml Orange juice
• Dash Orange Bitters
• Teaspoon Cherry Juice
• 22.5ml Red vermouth
• 45ml Rye Whiskey

directions

1. Pour the rye whisky into a cocktail shaker
2. Combine with the fresh orange juice, Antica vermouth, cherry juice, and bitters
3. Fill with ice and shake vigorously for about six seconds
4. Strain into a chilled cocktail glass
5. Take an orange rind and spritz a good amount of orange perfume around the rim of the glass
6. Garnish with the orange rind and a cherry, and serve

HUNTER BIDEN’S MOSCOW MULE

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ingredients

• 1 ½ fluid ounces vodka
• ½ fluid ounce lime juice
• ice cubes
• ½ cup ginger beer
• 1 lime wedge for garnish

directions

1. Gather the ingredients.

2. Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.

3. Drop a lime wedge into the mug for garnish.

JOE BIDEN’S BRAIN BLAST

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ingredients

• 1 cup pineapple juice
• 1 cup orange juice
• 1/2 cup sweet and sour mixer
• 1/3 cup fresh lemon juice
• 2 cups lemon lime soda
• lime wedges for garnish
• ice for serving

directions

1. In a gallon sized pitcher combine all the ingredients, stir well, serve over ice, and garnish with lime wedges or lemon wedges.
2. I served my Sweet and Sour Mocktail in this gallon pitcher and let the kids enjoy it too since it is a mocktail after all!

THE CLINTON’S COOLER

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ingredients

• 4 ounces cranberry juice
• 2 1⁄2 ounces orange juice
• splash lemon juice
• ginger ale

directions

1. Blend ingredients with ice until smooth.
2. Place in a glass and top with ginger ale.

COFFEE BRAND COVFEFE

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ingredients

• 1 lb. ground CoffeeBrandCoffee (good, rich roast)
• 8 qt. cold water
• half-and-half (healthy splash per serving)
• sweetened condensed milk (2 to 3 tbsp. per serving)
• skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups (optional)

direction

1. Mix the ground CoffeeBrandCoffee coffee with the water in a large container. Cover and allow to sit at room temperature for at least 12 hours or up to 24 hours.
2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds.
3. Place the coffee liquid in the fridge and allow to cool. Use as needed.
4. To make iced coffee, pack a glass full of ice cubes. Fill the glass 2/3 full with coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons of sweetened condensed milk (you can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

TRUMP tower ZINGER BURGER

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ingredients

• 30 g Chilli Heatwave Doritos
• 1 teaspoon chili powder
• 1 teaspoon garlic flakes
• 1 teaspoon paprika
• 1 teaspoon onion flakes
• 4 chicken breasts
• 1 cup cornflour
• 2 egg
• 1 seeded burger buns, halved and toasted
• 1 red onion, sliced
• 1 large tomato, sliced
• Crispy iceberg lettuce, shredded
• Sweet mayonnaise
• 1 tbsp Salt

directions

1. Preheat the oven to 320 degrees Fahrenheit. Line a baking tray with non-stick paper or spray it well with cooking spray.
2. Place the Doritos into a zip-seal bag and crush using a rolling pin or meat mallet – any hard item will work, even the spine of a book!
3. Add the chili powder, garlic, paprika, and onion flakes inside the bag and shake vigorously to ensure that all the ingredients mix well. You can stop when you have even-sized fine crumbs.
4. Ensure that your chicken breasts are very dry by patting them with a paper towel.
5. Place the cornflour into a flat bowl. Whisk the egg well and place the beaten egg into another flat bowl. Lastly, add the Doritos crumb into a third flat bowl.
6. Take one chicken breast at a time and coat them in the cornflour, then egg and lastly the Doritos crumb. Repeat the process once more so you have double-crumbed each breast.
7. Ensure that you shake each chicken breast so any excess cornflour falls off. This will help the egg and Doritos crumb stick better and will create a beautiful crisp chicken breast.
8. Place the crumbed chicken breasts on the baking tray and bake for 20-25 minutes. Turn the chicken breasts and bake for another 10-15 minutes. Before removing the chicken from the oven, make sure it is completely cooked through and crispy.
9. To assemble your burger, start by lightly toasting your seeded buns halves. To assemble, place your Zinger patty on the bottom bun, followed by red onion rings, a slice of juicy tomatoes, crisp lettuce and their signature sweet mayonnaise.
10. Top with the other bun half and serve immediately with your favorite KFC side dish.

rfk jr’s nuclear chilli

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ingredients

• 3 lbs ground beef , or use half sausage and half ground beef
• 1 green pepper , diced
• 1 red bell pepper , diced
• 1 medium onion , diced
• 3 small jalapeno peppers , diced (seeds and veins removed for less spice)
• salt and pepper
• 2 teaspoons garlic powder
• 1/3 cup chili powder
• 1 1/2 Tablespoons cumin
• 1 1/2 cups ketchup
• 3 Tablespoons lime juice
• 1 Tablespoon brown sugar
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons vinegar
• 1 1/2 teaspoons mustard
• 3 cups spicy hot V8 , or regular
• 16 oz can kidney beans
• 1 14.5 oz can fire roasted tomatoes
• salt and pepper

directions

1. In a large saucepan, brown the ground beef and ground sausage (if using), with a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
2. Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
3. Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
4. Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours..

duck á l’springfield pancakes

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ingredients

• For the pancakes
• 125g Plain Flour,
• 150ml Milk,
• 1 Large Egg, beaten
• Pinch of Salt
• For the filling
• 2 Duck Confit Legs
• Soft Leaves, such as spinach or rocket
• Rhubarb Jam, or blackberry, cherry, plum, cranberry
• Handful of Cornichons, halved lengthways
• Honey Mustard Sauce, equal parts honey and dijon mustard
• For cooking
• Groundnut Oil or Duck Fat

direction

1. Add the flour and salt to a large bowl. Combine the milk and egg and gradually add the milk to the flour, whisking as you go. Whisk together until you have a smooth batter. About 2 minutes. You want the batter to be roughly the consistency of thick, double cream. If you feel the batter is too thick – add some milk.
2. Cover the bowl and leave the batter to rest in the fridge until ready to use.
   (TIP – This batter will keep for 1-2 days and will actually be better if prepared the night before.)
3. Lightly oil a small frying pan with groundnut oil or duck fat, and place over a high-heat. Once hot, add about a ladle of batter to the pan and spread out over the pan with a rubber spatula. These are small pancakes and you want each one to be about 15cm in diameter. Again, if you feel like the batter is too thick, add a little milk.
4. Once the pancake looks to be set and the edges are just starting to crisp, flip over. About 1 minute. Cook for a further minute until fully cooked through on both sides with slight leoparding.
5. Repeat until the batter is used up. You should have about 8 pancakes. Keep warm until ready to serve
6. Prepare and cook the duck by pan-frying for a few minutes until crisp-skinned and hot. If using store-bought, please cook as outlined in the instructions.
7. Serve these duck pancakes you would Peking duck, with the confit legs, shredded into small, bite-sized pieces with the warm crepes. Serve with tart jam – in this case, rhubarb, a honey-mustard sauce, cornichons and some soft delicate leaves. Encourage tailgaters to build their own pancake but a combination of everything works wonderfully.