The gang dreams up some disgusting, heavily alcoholic dishes and drinks in the irreverent multiple-people-shouting-at-once-comedy, It's Always Sunny in Philadelphia. Strap on your kitten mittens and whip up some wine in a can as we faithfully recreate each revolting repast, and if you aren't blackout drunk yet, see if we can make them palatable.

 

Ingredients

  • 1 Large Ham
  • Brown sugar
  • Black pepper
  • Salt
  • 1 ½ tablespoons Butter
  • ½ cup of pineapple
  • ½ cup of rum

Method: Rum Ham

  1. Score the ham
  2. Combine 2 cups of brown sugar ½ cup of salt and ⅓ cup of ground pepper in a bowl.
  3. Rub the ham liberally with brown sugar mixture and place in a 350 degree oven for an hour and a half.
  4. Caramelize the Pineapple in a skillet with the butter
  5. Turn the skillet up to high heat, add the half cup of rum and flambe until the all of the alcohol cooks off
  6. Once the ham is ready plate and serve with pineapple rum sauce and enjoy.

Ingredients

  • 12 oz of grain alcohol
  • Two shots of blue curacao
  • ½ cup of pineapple juice

Method: Riot Juice

  1. Combines grain alcohol, blue curacao and pineapple juice in a cocktail shaker.
  2. Shake to combine and enjoy.

Ingredients

  • 1 shot of vodka
  • 2 quail eggs
  • 1 cup of milk
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 oz Simple syrup

Method: Fight Milk

  1. Combine all all ingredients in a cocktail shaker and shake vigorously to emulsify the eggs.
  2. Pour and enjoy.

Ingredients

  • 2 slices of brioche
  • Butter
  • 1 Chocolate bar
  • 1 slice of brie
  • Peanut butter

Method: Grilled Charlie

  1. Place brioche in a hot pan with melted butter
  2. Top with chocolate then a slice of brie.
  3. Smear peanut butter on the other slice of brioche and place of top
  4. Toast like any other grilled cheese sandwich, slice and enjoy.

Ingredients

  • ½ pound of bacon
  • ¼ cup of water
  • 2 boneless shortribs
  • 1 small bundle of sage leaves
  • 1 sprig of rosemary
  • 1 carrot, chopped into fourths
  • 2 cups of milk
  • 2 cloves of garlic
  • Mustard microgreens
  • Parmesan cheese
  • Polenta

For Bacon Gravy:

  • ¼ pound of bacon
  • 1-2 tbs of flour
  • Milk
  • Salt
  • Pepper

Method: Milk Steak

  1. Start with ½ pound of bacon that you’re going to render in ¼ cup of water until you get all the fat out and it’s crispy brown. Remove bacon from pan.
  2. Next brown some boneless short rib in the bacon fat.
  3. Once there is a nice brown crust on the short rib, you’re going to remove them, add the bacon back in, crank up the heat, and deglaze with 2 cups of milk.
  4. Scrape up all the fond off the bottom of the pot, and add 1 carrot chopped into fourths, some sage, rosemary, a couple cloves of garlic, and our boneless short rib.
  5. Partially cover your pot and stick in a 350° oven for about 2 hours.
  6. Once they are butterknife tender you’re going to take them out of the liquid, let them cool so you can cut them into cubes.
  7. Next make your bacon gravy. Add ¼ pound of bacon and 1-2 tbs of flour to a pan. Cook briefly then add your milk to make your gravy. Add a little bit at a time and season accordingly.
  8. Cut your steak into cubes and plate them. Adding parmesan polenta cubes in line with your steak.
  9. To make parmesan polenta cubes, Pre-heat oven to 400° and line a baking tray with baking paper. Cut polenta into cubes. Place parmesan cheese on plate and coat each polenta cubes with parmesan. Bake for 30 minutes or until crispy golden brown.
  10. Cover steak with your bacon gravy, garnish with some mustard microgreens, serve and enjoy!

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