Forwarded by an impassioned fan in Nashua:
Great Balls O' Fire, or "Not Your Aunt Kitty's Rum Balls"
A dark chocolate confection laced with raspberry, finishing as Supermash
ignites the rum for a gently blazing afterglow.
Ingredients:
a dark chocolate brownie mix (Ghirardelli works with the least fuss)
1 egg (even if the mix calls for more)
oil (about half of what the mix calls for)
water (maybe)
1/3 cup raspberry jam
1/3 cup Dr. GONZO's "Industrial Strength" Supermash
1/3 cup Myer's dark rum
ground nuts, shredded coconut, or cocoa powder to coat.
1. Mix together the egg, the jam, and the "Industrial Strength" Supermash. Pour it into the
brownie mix and stir.
2. Add oil a little at a time, and water (only if you need it -- go slow!),
until the powder mixes in. (It's not nearly as liquid as cake batter.
If you have to guess, err on the dry side. Keeps life much simpler.)
3. Spread the batter out as thin as you can get it on a 17" x 12" cookie
pan. Bake at 325 for 12 minutes or so. Don't get too picky about how done
it gets, we're going to smash it anyway. Let it cool completely on the
pan.
4. Some of it will be crunchy, some of it will be sticky. It's all good.
Start with the crunchy bits and crumble them into a bowl. Drizzle in the
rum and mix it up good. Add the stickier parts and knead. When it's all
mixed together, it should feel like bread dough, not gooey. If it's really
gooey, rescue it by kneading in part of another box of brownie mix -- you
can't have too much chocolate, after all. (This step is not generally
necessary with Ghirardelli, but almost always required with Betty Crocker or
Pillsbury.)
5. Store in a sealed container in the fridge for at least 2 days to let the
flavors mature.
6. Bring it out and let it come to room temp. Roll it into little balls,
and dredge through the coating of your choice to
keep them from sticking to each other. Ground almonds are really good.
Makes about 40-50 rum balls.
Variations:
- For those who don't really like hot peppers but want to feel adventurous:
Use 2 Tbsp Supermash and more water.
- For "virgin rumballs": Use orange juice instead of rum.
Another awesome fan submitted recipe! Even though I have no qualms about stuffing a goose in the finest French fashion, there maybe some folks in your circles adverse to such arcane culinary treatment of fowl.... ENJOY!
Mix in food processor 1 1/2 cup cooked lentils, 2 heaping Tbsp Dr. GONZO's Garlic Mash No. 4,
1/4 cup chopped walnuts. Puree. If it's too dry to use as cracker spread,
add a little olive oil. Garnish with cilantro and a couple of grape
tomatoes. Be prepared to reassure the first skeptics that no, there is no
liver in the bowl. You promise. Really. Once they taste it, they'll take
it from there.
A GONZO'ed twist on a Woonsocket, RI traditional favorite party activity (usually involving immense amounts of 'adult' beverages). Simple to make and fun to use. ENJOY!
Basically a "Doctored" hot Sloppy Joe recipe that is a hit at any party!
- Grab a large soup pot (or a crock pot).
- Toss in 6 lbs. of ground beef and put it on low heat.
- Mince and toss in one large minced white onion and mince a green bell pepper, grab a large handful of garlic cloves, smash and toss into pot.
- Add a large can of stewed tomatoes and two cans of tomato paste.
- Toss in a couple of cans of re-fried beans.
- Shake in some chili powder to taste and add a pinch of Italian seasoning.
- THEN add either a whole jar of Dr. GONZO's "Industrial Strength" Supermash, Scotch Bonnet Stew OR "Professional Grade" Habeneromash (your choice)
- Stir contents and simmer 'till everything comes together nicely.
- Prior to the party add a large block of cubed Velveeta. Let the cheese melt.
- Serve one teaspoon of the "Dynamite" mixture in a finger roll.
Guaranteed to feed dozens and be gone in under an hour. (Great with good beer) Even better the next day!!
Winner of the Hyland Brewery's 2006 Crock Pot Challenge (www.hylandbrew.com) !!!! ENJOY!
Drunken Man's Dream Sub submitted by afflicted minion Smiley Pat...
Honey wheat bread (or bread of choice) One side horse radish on bread, top with roast beef. Dr. GONZO's XX Mustard Plaster on the other half, top with turkey. Melted with American/Swiss cheeses. Add a good layer of Dr. GONZO's "Industrial Strength" Supermash bacon on top of that turkey. Lettuce, tomatoes, pickles, etc. optional. Enjoy!
Another fan submitted recipe. Who'dve thunk?? Enjoy!
Not wanting to make just another Buffalo wing sauce, and having all the Gonzo sauces at my disposal, I set out to make something a little different teamed up with some of my own beer (I'm the head brewer at Cape Ann Brewing in Gloucester, MA). Here's what I came up with: 2 lbs. Wings, 1 tbsp. Dr. GONZO’s "Industrial Strength" Supermash, 1 tbsp. Dr. GONZO’s Garlic Mash No.4, 1/2 Cup of Dr. GONZO’s Buffalo Balm Hot Sauce, 1/2 cup of Soy Sauce, 1/2 cup Fisherman's Navigator(any dark lager will do, Cape Ann Brewing Doppelbock was my choice), 1 tbsp. Ginger, 1/2 cup Brown Sugar, 1/4 cup flour, 2 tbsp. butter. Mix all ingredients together in a saucepan, and cook on stovetop over medium heat for 15-20 minutes. ENJOY!
Kamehamehamash Ultimate Hawaiian Pizza, (Joe, 8/08)
You’ll need: Pizza dough Kamehamehamash Sliced deli ham, a sweet onion and whole milk Mozzarella cheese. The pineapple in the Good Doctor’s Kamehamehamash makes it the perfect alternative to marinara in this spicy twist on an old favorite. I found that as the pizza bakes, the onion caramelizes a bit, adding a sweet complimentary roundness to the Kamehamehamash. Roll out your favorite homemade pizza dough and spread Kamehamehamash as you would red sauce, leaving a crust to hold on to (depending on how much mash you add, you may need to hold on to your socks as well). Cover the pizza with a layer of mozzarella. Add sliced ham and sliced onion rings. Finish with a little more mozzarella. Bake at 450 degrees for 20 minutes. Enjoy!
Great Balls O' Fire, or "Not Your Aunt Kitty's Rum Balls"
A dark chocolate confection laced with raspberry, finishing as Supermash
ignites the rum for a gently blazing afterglow.
Ingredients:
a dark chocolate brownie mix (Ghirardelli works with the least fuss)
1 egg (even if the mix calls for more)
oil (about half of what the mix calls for)
water (maybe)
1/3 cup raspberry jam
1/3 cup Dr. GONZO's "Industrial Strength" Supermash
1/3 cup Myer's dark rum
ground nuts, shredded coconut, or cocoa powder to coat.
1. Mix together the egg, the jam, and the "Industrial Strength" Supermash. Pour it into the
brownie mix and stir.
2. Add oil a little at a time, and water (only if you need it -- go slow!),
until the powder mixes in. (It's not nearly as liquid as cake batter.
If you have to guess, err on the dry side. Keeps life much simpler.)
3. Spread the batter out as thin as you can get it on a 17" x 12" cookie
pan. Bake at 325 for 12 minutes or so. Don't get too picky about how done
it gets, we're going to smash it anyway. Let it cool completely on the
pan.
4. Some of it will be crunchy, some of it will be sticky. It's all good.
Start with the crunchy bits and crumble them into a bowl. Drizzle in the
rum and mix it up good. Add the stickier parts and knead. When it's all
mixed together, it should feel like bread dough, not gooey. If it's really
gooey, rescue it by kneading in part of another box of brownie mix -- you
can't have too much chocolate, after all. (This step is not generally
necessary with Ghirardelli, but almost always required with Betty Crocker or
Pillsbury.)
5. Store in a sealed container in the fridge for at least 2 days to let the
flavors mature.
6. Bring it out and let it come to room temp. Roll it into little balls,
and dredge through the coating of your choice to
keep them from sticking to each other. Ground almonds are really good.
Makes about 40-50 rum balls.
Variations:
- For those who don't really like hot peppers but want to feel adventurous:
Use 2 Tbsp Supermash and more water.
- For "virgin rumballs": Use orange juice instead of rum.
Another awesome fan submitted recipe! Even though I have no qualms about stuffing a goose in the finest French fashion, there maybe some folks in your circles adverse to such arcane culinary treatment of fowl.... ENJOY!
Mix in food processor 1 1/2 cup cooked lentils, 2 heaping Tbsp Dr. GONZO's Garlic Mash No. 4,
1/4 cup chopped walnuts. Puree. If it's too dry to use as cracker spread,
add a little olive oil. Garnish with cilantro and a couple of grape
tomatoes. Be prepared to reassure the first skeptics that no, there is no
liver in the bowl. You promise. Really. Once they taste it, they'll take
it from there.
A GONZO'ed twist on a Woonsocket, RI traditional favorite party activity (usually involving immense amounts of 'adult' beverages). Simple to make and fun to use. ENJOY!
Basically a "Doctored" hot Sloppy Joe recipe that is a hit at any party!
- Grab a large soup pot (or a crock pot).
- Toss in 6 lbs. of ground beef and put it on low heat.
- Mince and toss in one large minced white onion and mince a green bell pepper, grab a large handful of garlic cloves, smash and toss into pot.
- Add a large can of stewed tomatoes and two cans of tomato paste.
- Toss in a couple of cans of re-fried beans.
- Shake in some chili powder to taste and add a pinch of Italian seasoning.
- THEN add either a whole jar of Dr. GONZO's "Industrial Strength" Supermash, Scotch Bonnet Stew OR "Professional Grade" Habeneromash (your choice)
- Stir contents and simmer 'till everything comes together nicely.
- Prior to the party add a large block of cubed Velveeta. Let the cheese melt.
- Serve one teaspoon of the "Dynamite" mixture in a finger roll.
Guaranteed to feed dozens and be gone in under an hour. (Great with good beer) Even better the next day!!
Winner of the Hyland Brewery's 2006 Crock Pot Challenge (www.hylandbrew.com) !!!! ENJOY!
Drunken Man's Dream Sub submitted by afflicted minion Smiley Pat...
Honey wheat bread (or bread of choice) One side horse radish on bread, top with roast beef. Dr. GONZO's XX Mustard Plaster on the other half, top with turkey. Melted with American/Swiss cheeses. Add a good layer of Dr. GONZO's "Industrial Strength" Supermash bacon on top of that turkey. Lettuce, tomatoes, pickles, etc. optional. Enjoy!
Another fan submitted recipe. Who'dve thunk?? Enjoy!
Not wanting to make just another Buffalo wing sauce, and having all the Gonzo sauces at my disposal, I set out to make something a little different teamed up with some of my own beer (I'm the head brewer at Cape Ann Brewing in Gloucester, MA). Here's what I came up with: 2 lbs. Wings, 1 tbsp. Dr. GONZO’s "Industrial Strength" Supermash, 1 tbsp. Dr. GONZO’s Garlic Mash No.4, 1/2 Cup of Dr. GONZO’s Buffalo Balm Hot Sauce, 1/2 cup of Soy Sauce, 1/2 cup Fisherman's Navigator(any dark lager will do, Cape Ann Brewing Doppelbock was my choice), 1 tbsp. Ginger, 1/2 cup Brown Sugar, 1/4 cup flour, 2 tbsp. butter. Mix all ingredients together in a saucepan, and cook on stovetop over medium heat for 15-20 minutes. ENJOY!
Kamehamehamash Ultimate Hawaiian Pizza, (Joe, 8/08)
You’ll need: Pizza dough Kamehamehamash Sliced deli ham, a sweet onion and whole milk Mozzarella cheese. The pineapple in the Good Doctor’s Kamehamehamash makes it the perfect alternative to marinara in this spicy twist on an old favorite. I found that as the pizza bakes, the onion caramelizes a bit, adding a sweet complimentary roundness to the Kamehamehamash. Roll out your favorite homemade pizza dough and spread Kamehamehamash as you would red sauce, leaving a crust to hold on to (depending on how much mash you add, you may need to hold on to your socks as well). Cover the pizza with a layer of mozzarella. Add sliced ham and sliced onion rings. Finish with a little more mozzarella. Bake at 450 degrees for 20 minutes. Enjoy!
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