Filliep Lament has cooked at high-end eateries in Montreal. Locally, he’s been spotted in upscale kitchens like Woodwork, Three Boars, North 53 and now the new Café Linnea from Duchess Bake Shop. But the sous chef wants closeted 7-Eleven fans to know that, after their kitchens close, even the city’s best cooks grub out on Jamaican patties and greasy meatball kebabs—or “hack” the convenient store staples by, say, filling a hot dog bun with a taquito smothered in nacho cheese.
“It’s very convenient because it’s one place downtown that is open 24 hours,” says Lament. It’s even more convenient since, in recent years, three 7-Elevens have popped up on Jasper Ave., no more than eight blocks apart. And while he’s no advocate of a 7-Eleven-only diet, Lament says that hacking recipes is a fun way to take your inner foodie on a trashy date.
JERKY CHILI DAWG
• 1 Big Bite hot dog
• 1 bag of beef jerky (not teriyaki flavoured)
• 1 generous helping of chili from the condiments section
Order one Big Bite hot dog, buy a bag of jerky and proceed to condiments stand. Cut up strips of jerky into bite-sized pieces. Cover the hot dog with liquid chili from the condiments stand (yes, this exists). Top chili with jerky pieces and enjoy—but probably not just before bed.
WONDER BREAD PUDDING
• 10 slices of Wonder Bread diced into large cubes
• 1 sm. carton whipped cream
• 2 vanilla International Delight creamers “borrowed” from the coffee station
• 1 egg
• 4 egg yolks
• 2 chocolate bars (Caramilk or Cookies n’ Cream) chopped into large bite-sized pieces
Gently mix all of the ingredients into a bowl with your hands and let it soak for up to three hours. Pack mixture into a square baking dish and preheat oven to 300F. Set baking dish on top of shallow pan in the oven. Pour hot water in the pan, making sure the water comes halfway up the sides of the baking dish. Cook for 45 min. Cool and serve at room temperature. It’ll satiate the latchkey kid in you.
BANANA SPLIT 4-2-0
• Ben and Jerry’s Ice Cream (2–3 flavours)
• 1 banana • 1 sm. carton of whipped cream
• 2 pkg. Stroopwafels
• 2 chocolate bars (Hershey’s plus a peanut variety like Snickers)
• 1 pkg. of Cherry Blasters
It’s just four ingredients, two toppings and zero guilt (until it’s all gone). Melt the chocolate bars in a bowl placed over top of boiling water to make them drizzle. Score the peeled banana down the centre length-wise and place on plate. Cut Stroopwafels in half and place two on each side of the banana. Add a scoop of each ice cream on top. Whip the cream with fork and scoop on top of ice cream. Repeat with another layer of ice cream and whipped cream. Spoon on chocolate drizzle and top with Cherry Blasters.