Binging with Babish: King of the Hill Special
[Show clips begin] "It's Monday night it must be Frito pie with wolf-brand chili." "I made it just the
way you like it,perfect." "Well at least the brown Betty
was good." "You must give me recipe." "oh man, you know I can't do that."
"We are having spa-Peggy and meatballs.""Did she say spa-Peggy?"
"Well spa Peggy is a lot like spaghettiI'm not sure what Peggy does different.. if anything." [Clips end]
Hey what's up guys, welcomeback to Binging with Babish where this
week we're taking a look at the favoritefoods of rainy streets own matriarch
boggle champion and two-time substituteteacher of the year Peggy Hill. Starting
with a Texas favorite Frito pie. Whichrequires wolf brand chili two cans worth
this stuff is really really thick so, digit on out with a spoon. Looks.... lovely, and
we're covering that and heating it to abare simmer. During which time we are
needlessly measuring out our bag ofFritos, about four cups worth I'd say,
and buttering up a large glass pieplates then believe it or not there is
only one ingredient left in this thingand that is cheese. and trust me I agonized
over which cheese to use, HankHill's favorite pepper jack or yellow
American, the thing that I had reallyimagined Peggy Hill would use. On the one
hand she said I made it just the way youlike aka with Hank's favorite cheese but
then again Peggy is incredibly stubbornand stuck in her ways in the end I gotta
go yellow American it's what I think shewould use. Do I recommend do you use it?
No. I would use cheddar or pepper jack...Anywho, we were starting by layering half
of our chili on the bottom of our pieplate, followed by half of our Fritos,
followed by half of our cheese, fiveslices. This is gonna give the Fritos
some degree of protection against thefinal layer of chili. During what would
seem to be a pretty unnecessary stint inthe oven 375 for 20 minutes according to
every recipe I could find. 20 minuteslater and it emerges looking darker and
at this point we are applying one finallayer of cheese and of course Fritos.
Then we're popping it back in the ovenfor another five minutes just to get
everything all melty and to crisp up thetop layer and that's it. We just got a
let 'er cool off for five minutes beforescooping and serving. Now, I know you guys
were probably expecting me to remakethis with homemade tortilla chips, and
artisanal cheeses, and hand curated chili...but, Frito pie is a recipe that does not
need improving upon except for maybe thecheese this ended up being
gluey and dry and kind of gross. So, bringit to your next Texas potluck but do
yourself a favor and use cheddar. Next up,we're taking our best approximation at
spa-peggy and meatballs if I had toguess I'd say that Peggy made meatballs
the same way that every mom did back inthe 90s. Store-bought ground beef, egg.
breadcrumbs, splash milk, littlesprinklings each of: garlic powder, onion
powder, oregano, and dried basil all theusual meatball suspects. Like most things
in life we are seasoning with salt andfreshly ground pepper and then it's time
to mix this whole affair together byhand, oh wait a minute,
I almost forgot the most important part!Just the right amount of parmigiano
cheese and I'm assuming that she usesthis junk that comes in a bottle. Anyway,
once we've got our meatball dough oh... did I just call this meatball dough? I
guess that's what it is.... Once we've gotour meatball dough well kneaded, it's time
to divide into small mouth size ballsand Peggy never makes any claims to be
Italian so I'm guessing that she'sbaking her meatballs instead of frying
them. While those bake at 400 degreesFahrenheit for 15 to 20 minutes we're
gonna make an ultra simple tomato sauce. I would have bet any amount of money
that she would use jarred sauce but shementioned adding just the right amount
of sugar. So, we're finally mincing anonion sweating it adding garlic at the
last second, sauteing for 30 seconds oruntil fragrant and then adding a can of
crushed tomatoes and then we're gonnasimmer that for at least 30 minutes. Now
the only reason people add sugar totomato sauce is to attempt to combat
acidity which doesn't actually work. But,it does help round out and mask the
acidity of undercooked sauces. So, onceyou've got this seasoned with salt,
pepper, and sugar to your personal tasteit's time to add the meatballs back to
the sauce. It's both going to finishcooking them and it's going to lend some
of their meaty flavor. So we're makingsure these guys are well coated and
we're covering and simmering for another15-20 minutes. Once those are almost done
it's time to get our pasta cooking I'vegot some thin spaghetti here that I'm
going to boil for one minute less thanis recommended to me by the
manufacturer's suggested cookinginstructions, reserving a half a cup of
pasta water towards the end of cookingthis is gonna help the sauce adhere to
our now drained pasta. First, I'm going toset aside the meatballs for a moment
because we're gonna plate those up withthe spaghetti later. I'm gonna add most
of the pasta water to the awaiting pastaand then start adding the sauce..
Realizing halfway through that this gotto be a more efficient way than just
scooping it out using my measuring cupbut.. onward and upward. We're tossing that
all together and then preparing toplate. We're scooping
our spaghetti into a large serving bowl,topping with our meatballs, and of course
the requisite heavy snow of bottledParmesan cheese and before you can say
the name of Arlen's most romanticrestaurant "That's Amore": you've got Spa-Peggy
and meatballs. Which is of coursejust spaghetti and meatballs but that
doesn't really matter, does it it? Allcomes down to how it tastes and how does
it taste... well it tastes like spaghettiand meatballs like every spaghetti and
meatballs your parents have ever madefor you and you know what that's okay
not only is a nice nostalgia trip butwhat is that old saying if you can't
handle spaghetti at its worst you don'tdeserve it at its best. Plus, I hadn't
eaten anything all day at this point nowit's really really hungry so
congratulations Peggy you got yourself amember of the 'Clean Plate Club' but I
have absolutely no doubt that 'AppleBrown Betty' will also join those ranks.
We're starting with about a half a poundof brown sugar to which we're going to
add one teaspoon ,of ground cinnamon 1/2a teaspoon ground ginger, 1/4
teaspoon ground allspice, and maybe 1/8teaspoon of ground cloves. Along with a
nice shake of table salt. We know for afact that she doesn't put any nutmeg in
there because of that meddling Minh Souphanousinphone.... Next up, we've got a peel
core and sliced between 7 to 10 grannysmith apples..... It's gonna depend on the
size of your recipe, the size your bakingvessel, all that good stuff. Just chop up
the whole bunch apples, okay? I'm cuttingmine into slices you can cut yours into
chunks, just live your life. One thing youfor sure don't want to skip is buttering
your casserole or pie dish beforelayering down about half of your apples
enough to cover the bottom of thecasserole and then some. Then we're gonna
sprinkle a whole bunch of brown sugarmixture on top along with a sprinkling
of bread crumbs.. I know this sounds weirdbut this is how brown Betty is
traditionally made and the bread crumbsgive the filling some body, while also
giving the top a faux crust.So we're layering in the rest of our
apples, the rest of our brown sugar andmaybe solid three quarters of a cup of
bread crumbs and then we're topping thatwith a whole stick of butter sliced it
thinly. You don't have to be as organized asI'm being right now this is a very
forgiving recipe and it will forgive youof any baking sins you might commit. So,
we're baking this at 375 Fahrenheit forabout 20 minutes covered followed by 15
minutes uncovered and we're left withthis: Apple Brown Betty in all of its
sweet crunchy bubbly goodness.I have a particular soft spot for this
dish because I used to make it all thetime back in college because you might
have noticed you only need a baking dishand a knife to make it. Plus, it's only
got like seven ingredients if youinclude the spices, eight if you included
scoop of ice cream on top and it's supereasy and economical way to get a
homemade apple pie equivalent on thetable in under an hour.
I hope you guys give this one a tryyourselves it's one of the things that
first sort of encouraged me to trycooking.... just promise me that you won't
use it to try and poison Randy Travis.
Peggy Hill is many things: she's a mother. A boggle champ. A substitute teacher (substitute teacher of the year twice, in fact). A sculptor. A foot fetish model. A kidnapper. A survivor of a fall from 13,000 feet without a parachute. The mother of the 15th Dalai Lama. She is by her own admission, however, not a very good cook. Will her specialty dishes make it into the clean plate club? Recipe: https://www.bingingwithbabish.com/recipes/kingofthehillspecial Music: "Heart Ache" by Broke for Free https://soundcloud.com/broke-for-free/ Check out my playlist of preferred cooking tunes, Bangers with Babish: https://open.spotify.com/user/easybakeandy/playlist/04Gp926I7HFqBLVDI2eRJI Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter https://www.bingingwithbabish.com/podcast/ Apple Podcasts: https://itunes.apple.com/us/podcast/bedtime-with-babish/id1327655367?mt=2 Soundcloud: https://soundcloud.com/bedtimewithbabish Stitcher: https://www.stitcher.com/podcast/bedtime-with-babish?refid=stpr