Gay Recipes From Gay Authors

By David Landis, The Gay Gourmet–

Today’s feature revolves around recipes from two successful gay authors, which got me thinking: Is there such a thing as a “gay recipe”? If so, what would that mean? Maybe a bitchy brisket that bites back because it’s too spicy? Or possibly an “Oh, Mary” meat loaf that just lays there? Or, perhaps, a drag donut (with sprinkles and confetti frosting, of course)?

Seriously, folks, we’re lucky to have so many talented gay authors in our community. It turns out that they can, in the words of Leonard Bernstein, cook too! So, I asked two of them for their favorite recipes, which follow.

Tater Tot Hotdish

Ground beef mixture:
1 lb lean ground beef
1 large white onion diced
1 tbsp oil
1 tbsp minced garlic
¼ tsp black pepper
Filling:
4 cups frozen mixed vegetables
2 cans cream of mushroom soup
2 cups shredded cheddar or mixed cheese
Topping:
1 bag of frozen Tater Tots

1. Pre-heat oven to 350 degrees Fahrenheit
2. In a large skillet, fry the onion in the oil until it is
   soft and translucent. Add in the ground beef, fry until
   completely cooked through. Drain the fat, mix in the
   garlic. Fry until golden, around 2-3 minutes, then add
   some salt and pepper to taste and transfer to a 9”x13”
   baking pan or oven-safe pan of equivalent size.
3. Combine the vegetables and the soup. Pour over
   the top of the hamburger. Sprinkle the cheese on top
   evenly.
4. Place the tater tots in an even layer on top of the
   soup mixture.
5. Bake in the oven for 50-60 minutes or until the
   tater tots on top are crispy and browned. Remove
   from the oven and serve.

The first writer is a fixture around the Castro and a longtime bartender in the ‘hood as well: namely, Mark Abramson. He’s the author of the eminently entertaining Beach Reading Series, kind of a Tales of the City set in the Castro. Insider’s tip: You’ll also find him hanging out most nights around cocktail hour at the 440 on Castro. He’s got a new diary coming out called My Gay History about the years 2003–2008 in the city. A book launch and signing are scheduled at Fabulosa Books on Castro for Sunday, December 1 at 4 pm and he’ll be on hand to read and sign his new book. Be there or be square. Yours truly got an advance copy of the book and here’s what I had to say:

“Mark Abramson’s latest anthology isn’t just, as the title would suggest, his gay history. It’s everyone’s. He has brilliantly encapsulated a time in the early 2000s when gay marriage was made legal, Sean Penn filmed Milk in the Castro and Proposition 8 threatened the fabric of the LGBTQ community. Through it all, despite the challenges of the decade and his personal afflictions, Mark retains his signature optimism. That gives hope for us all. This is entertaining, sexy and intelligent writing at its best.”

• 

• 

Being a native Minnesotan, I asked Mark for one of his favorite recipes, and so he shared his Tater Tot Hotdish, apparently a big favorite of that region. Here it is:

From Mark: A hotdish typically contains a starch (noodles, potatoes, or rice), a meat (ground beef or pork, leftover chicken, ham or sausage), and vegetables (onions, peppers, carrots, broccoli), mixed with canned cream-of-something soup, and a topping of breadcrumbs or crushed crackers and cheese. It originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota and the Dakotas. To me, a casserole is the shallow oven-safe dish in which you bake a hotdish. I usually use my 9” x 13” Pyrex cake pan. There must be thousands of hot dish recipes in old church cookbooks. I have never followed a recipe for hotdish in my life and have never made two that were exactly the same, but all of them were delicious.

The second recipe hails from Ohio writer Upton Rand, whose new book is called Gay Campgrounds: The Ultimate Gay Camping Travel Guide. As a former hiker and camper, I was intrigued by this book. It’s described as “a travel guide memoir packed with practical advice and outrageous real-life stories from gay campgrounds. The book is designed to help LGBTQ+ adventurers navigate the world of camping, while making meaningful connections and having fun. (It’s) enjoyable to travelers, and any LGBTQ+ reader. This guide is the follow-up to his best-selling debut Urban Adventures. Accompanied by his trusty pug Max, Upton blends humor and real-life experiences to help readers make the most of their LGBTQ+ outdoor adventures.” I asked Upton to supply us with a recipe that’s easily made when camping out.

This hash is the perfect way to refuel after a wild night or before a day of outdoor adventure. Plus, it’s colorful, spicy, and a little over-the-top—just like a great gay camping trip should be!

Queens Breakfast Hash

1 lb. spicy sausage (because we like it with a kick), like andouille or chorizo, sliced
4–6 rainbow potatoes (if you can find purple, red, and yellow varieties, they will pop
[with color] in the pan)
1 large red onion, diced (extra drama)
1 red bell pepper and 1 orange bell pepper, diced (rainbow colors are key)
1–2 jalapeños, diced (optional, but they add a little spice to the morning)
3–4 cloves garlic, minced (because who doesn’t love garlic?)
6 large eggs (aka the stars of the dish)
1 cup shredded cheese—use something sassy, like smoked gouda or pepper jack
fresh herbs (cilantro or parsley) for a fresh, fabulous finish
salt and pepper to taste
olive oil or butter for cooking

1. Start with a spark: Set up your fire pit with a cozy blaze, ensuring you have a good
   bed of embers. This dish needs steady heat but not too wild of a fire—much like a
   good camping flirtation.
2. Heat it up: Place a big ol’ cast-iron skillet on your grill grate or directly on the
   embers. Add a little olive oil or butter to get things sizzling.
3. Sausage it up: Add your spicy sausage to the pan. As it browns and gets crispy, it
   will release some amazing flavors. Stir it occasionally—think of it as warming up to
   someone cute you just met.
4. Rainbow realness: Toss in your diced rainbow potatoes, onions, and peppers. Let
   these beauties get nice and caramelized as they cook in the sausage oil—about 15
   minutes. Stir it like you’d stir up some drama in the group chat: carefully but with
   purpose. Add garlic toward the end so it doesn’t burn.
5. Eggstravaganza: Make little wells in the hash for your eggs. Crack each egg into
   its nest, ensuring they stay together—like your camping crew after a fun night of
   bonding.
6. Cover and wait: Cover the skillet with foil or a lid and let the eggs cook gently, like
   your favorite slow-burn romance. You want the whites set, but the yolks still soft and
   luscious. Cook for 5-8 minutes, depending on how you like it.
7. Cheese it up: Sprinkle the cheese across the top once the eggs are nearly done. Let
   it melt into all the nooks and crannies, adding that extra layer of indulgence.
8. Finish with flair: Remove from the heat and top with fresh herbs. Serve it right
   from the skillet—everyone can dig in together! It’s meant to be shared, just like
   those campfire stories.

Bits and Bites

While traveling through Geneva last month, I had the good fortune to have a private tour of Rohr Chocolats, the oldest family Chocolatier in the city (established in 1936). Who isn’t a chocoholic? And being up close and personal with how these gourmet chocolates are made was just fabulous!

The dynamic Madame Nicole Rohr, proprietor of the family-owned establishment, took us under her wing and behind the scenes at the factory to see where the magic is made. Unlike some of the bigger Swiss names who are well-known in the chocolate business, Nicole says, “We want to be small to keep up the quality.” The operation has about 40-plus employees with 10 housed in the factory, the site of a former painter’s house. At Rohr, the chocolate beans are selected from the best of the best in São Tomé (Africa), Venezuela, and Colombia, as well as Cru Savage, dubbed the “caviar of chocolate.”

Some of my favorites include the poubelles Genevoises dark chocolate that is made in a mold shaped like, yes, a rubbish can! Rohr has been crafting these bin-shaped delicacies for over 50 years. The unique treat refers to the city’s old trash bins, with a bin-shaped chocolate shell filled with a soft truffle. Another hit is a pastry fish cake with chocolate and praline called poisson du leman (a confection that’s an homage to the local fish from Lake Geneva), which absolutely melts in your mouth. Rohr even has Advent Calendars for the holidays filled with different kinds of chocolates! So, when looking for a special holiday gift, look no further than Rohr!

My Gay History by Mark Abramson: www.fabulosabooks.com/

Gay Campgrounds: The Ultimate Gay Camping Travel Guide by Upton Rand:
www.gaymensfieldguide.com

Fabulosa Books on Castro: www.fabulosabooks.com/

Rohr Chocolats: https://rohr.ch/en/

David Landis, aka “The Gay Gourmet,” is a foodie, a freelance writer, and a retired PR maven. Follow him on Instagram @GayGourmetSF or email him at: davidlandissf@gmail.com Or visit him online at: www.gaygourmetsf.com

The Gay Gourmet
Published on November 21, 2024