So. I am beside myself excited for the sequel to Piranha 3D, aptly named Piranha 3DD, slated to hit theaters June 1st. Its it the perfect blend of older B horror flicks and present day stupidity, and really the ONLY thing to do with 3D technology besides make space documentaries. Its the kind of movie you see with a group of friends at a midnight showing with lots of popcorn and flasks. I made this quick and easy dinner inspired by this hilarious scene of Jerry O’Connell losing his manhood, which you can enjoy for yourself here.
You can’t really go wrong with a sausage from The Meat Hook. This is a Long Dong Bud, “Named by Brent’s fathers after his own name and his huge…ego. Pork with roasted jalapenos, pepper jack cheese and Texas Pete hot sauce.This sausage is rad.” When you cook them over a skillet, one end pops and gives you this awesome mangled effect. To keep these homemade gems together, grill them, and then place atop a pile of “seaweed”, played here by CSA collard greens slow cooked in duck fat and chicken broth.
Serves – 2
Nutrition – high in natural fats, made up for by no starches and tons of greens
1 bunch of collard greens*
1 TB duck fat (I also sometimes use leftover bacon drippings)
1 clove minced garlic
approx 1 cup chicken stock
Fresh ground S&P to taste
You are going to need 45 minutes to an hour to get your collards perfect. Slice off the large parts of the stem and then cut horizontally, and then vertically in to 1-2″ pieces. Melt the duck fat in a pot and then add the garlic until browned, then the greens. Stir for a few minutes, then reduce to low heat. Add 1/2 cup of chicken stock and cover. Check every 10 minutes or so, adding more stock as needed, you don’t want the liquid to run out, but you don’t want any leftover at the end either. When you have about 10 minutes left, put your sausages in a skillet and cook until cooked through all the way. Spoon evenly across 2 bowls and top with sausage. TA DA! Your Piranha feast is ready! Please eat while enjoying the film.