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Spice Up The Holidays With Loaded Mashed Potato Dogs and 5 Other Hot Sausage Recipes

The holiday season is upon us and aside from all the shopping and celebrating, we all know those family get-togethers are the undisputed highlights this time of year.  No matter how big, small, or otherwise socially-distanced your shindigs are, no one should come empty handed. So, bring the fire and flavor to your next holiday dish with FUD Tapatío Smoked Sausages.

To help unleash your creativity, some of the Foodbeast family busted out their aprons and oven mitts to shake up some classic dishes starring FUD Tapatío smoked sausages.

Our very own Rudy (@rudeluv) took his love for holiday stuffing to create a FUD Tapatío smoked sausage and tortilla chip stuffing that mixed the traditional dish with the flavors and textures of chilaquiles — exceeding his own expectations.

Super mom and super chef Jenny (@happybelliesbyjenny) hit us with a spicy roundhouse kick to a holiday favorite, cooking up a huge helping spicy baked mac and cheese with FUD Tapatío sausages that’s perfect for sharing — unless you don’t want to.

Pete (@pham_bot) served up a traditional hot dog with a super easy and tasty twist, topping the grilled FUD Tapatío sausages with buttery mashed potatoes, cheddar cheese, bacon, and chives.  

The OG Elie (@bookofelie) knows how to keep it simple and delicious with a chili cheese dog pizza using FUD Tapatío sausages. To add that extra heat, he added sliced jalapeños, and a dollop of sour cream to balance the flavors.   

Alyssa (@eatwithalyssa) knew exactly what she was doing when she tossed the FUD Tapatío sausages into a Mexican style fried rice, because that warm and comforting feeling just flows through you at first bite. 

To round out the group, our (mad) food scientist, Costa (@constantine_spy) put together a FUD Tapatío twist to the classic dan dan noodles, loaded with complex flavors and textures that are guaranteed to “wow” during the holidays. 

If you’re looking to experiment with spice on your holiday dinner table, unleash your Tapatío using FUD Tapatío Smoked Sausages is an easy way to get started. These fully cooked pork and turkey links are gluten-free and available now at your local Cardenas market.

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Sweet & Salty Popcorn Is A Nonstop Party In Your Mouth

Often, truly exciting food comes in the form of an unexpected combo. Think chicken and waffles, cured meat and fresh fruit, or that oft-debated little bit of bacon that elbows its way into the syrup on a breakfast platter. The simplicity is key. Sometimes, delectability comes purely down to throwing together two foods that embody a flavor profile, like sweet and salty in the case of the aforementioned dishes. 

This, I think, is why one of my recent favorites, Cretors Cheese & Caramel Mix Popcorn, is so mind-blowingly addictive.

I’ll be honest, too, usually I’m not one for flavoured popcorn. Butter and salt is all this guy needs. But, a mix of cheese and caramel? That’s interesting enough to intrigue even the most seasoned popcorn veteran.

But beyond the fact cheese/caramel duo in and of itself is quite striking. This stuff is  amazing because Cretors is doing it right. Their tagline is “Handcrafted Small-Batch Popcorn,” a mantra that they fully live up to.

For the crucial details, the small-batch caramel is handcrafted in copper kettles, creating a complex taste, perfectly walking the line between luxurious and subtle. The cheddar, however, is not to be outdone, having been sourced from high-quality sharp cheddar cheese. Every plush kernel is evenly layered with caramel or cheese, the two flavors eventually intermingling into one explosive tasting experience. There’s a reason this is Cretors #1 selling flavor.

You can find bags of this mix, along with the rest of Cretors variety of popcorns, at most grocery stores. Go ahead and cop multiple. It’ll save you the trip once you find yourself polishing off the whole bag before you know what’s happened. 

Created in partnership with Cretors Popcorn.

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Celebrate Dia De Los Muertos With Tequila Sunrise Slushies

Alcoholic seltzers have resolutely established themselves as the predominant drink of this summer. If you’re going to have to sit around the house, it may as well be with a drink that’s easy to sip, light, and refreshing.

Less known, however, is that, while delicious on their own, their fruity flavors and light fizz make the seltzers quite the cocktail mixer. And, in the summer of at-home seltzer drinking, a vacation-worthy cocktail is always needed.

In honor of this, we teamed up with Bud Light Seltzer to create a couple of recipes that’ll send you to the beach on the very first sip. 

This drink takes inspiration from the ever-popular Tequila Sunrise, as well as the upcoming Dia De Los Muertos. 

By turning a tequila sunrise into a slushie and adding some bubbly seltzer, this cocktail will liven up any weekend (or hey, maybe weekday!) spent at home. 

The full recipe for the slush is below, and if you’re in California, make sure to take a look at iHeartRadio and Bud Light’s sweepstakes, as it could land you a $500 gift card to a local Hispanic grocery store. Click here to enter.

This recipe collab is featured at participating hispanic grocers.

Mango Tequila Sunrise Slush

Yields: 2

INGREDIENTS:

  • 1 cup orange juice
  • 1 can Bud Light Seltzer Mango
  • 1 1/2 – 2 cups ice
  • 2 oz tequila
  • 2 tablespoon grenadine syrup
  • Mini sugar skull candy and orange slices for garnish

METHOD: 

  1. Freeze the orange juice in an ice tray a couple hours beforehand. 
  2. Add the “orange cubes” into a blender along with the ice, tequila, and seltzer. 
  3. Blend!
  4. Add the grandine to the bottom of a glass, then pour in the slushie directly on top.
  5. Garnish with orange peel. 

And that, my friends, is really about it. These things are dangerously easy, taking no more than a couple minutes to whip up. 

And I say that to say this: that twelve pack of seltzers isn’t going to last long.

Created in partnership with Bud Light.

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This Tuna Hash California Burrito Is an Ode to a San Diego Favorite

As far as quintessential Californian menu items go, few items have a claim as strong as the eponymous California burrito.

When visiting Southern California for the first time, it’s a requirement, not an option, to try a California burrito. Crispy fries, tender meat, with a gooey mix of cheese, salsa, sour cream, and guacamole, all wrapped in a massive flour tortilla— where could that even start to go wrong?

When a friend of mine, who is a recently minted Californian by way of Chicago, heard about the dish he was (almost) as excited as he was the first time he drove down a street lined by the state’s iconic palm trees. It’s that big of a deal.

The penultimate midnight meal, it’s a regional mishmash that could’ve only come to existence in San Diego, a city that lies only miles north of the Mexico-US border. For our newest recipe in collaboration with Bumble Bee® Seafoods, we looked to the city known for its roadside drive-thru’s that pump out tacos and burritos around the clock.

Meet the California Tuna Hash Burrito. Read on to see how to make this.

Before you get going, warm up some frozen crinkle cut French fries in your preferred fashion. Personally, I’d go with the oven, or an air fryer if that’s among the options.

The actual cooking element of this recipe only requires a couple ingredients: one 2.5 oz pouch of Bumble Bee® Jalapeño Seasoned Tuna, a small bell pepper, a small yellow onion, a ¼ cup Salsa Ranchera (which should be available canned at any local Hispanic grocery store), and 1 tablespoon of vegetable oil.

Throw a pan on medium-high heat, then add the vegetable oil, and dice the veggies. Once the pan is properly warmed up (a well-known test to check for this: sprinkle some water over it, if that sizzles then it’s ready), toss in the veggies. Sweat those down until they’re nicely browned, which should take around ten minutes. Add the tuna and salsa ranchero, and let that go for a couple minutes, which should reduce the salsa a bit. After that, it’s assemblage time.

Lay a tortilla flat on your counter, and place around four ounces of fries on it. Drizzle a ¼ cup each of: sour cream, guacamole, and salsa fresca. Top this ¾ – 1 cup of tuna hash, and a generous handful of grated shredded cheese.

Then, just fold in the sides and roll up the burrito.

Boom. We’re done here. All that’s left to do is to dive into the masterpiece that is the California burrito– and maybe make another one.

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Hard Seltzer’s The Trick To A Perfect Floating Margarita

The birth of the margarita is much disputed. There are various origin stories, stretching from the 1930’s to the 1960’s, but lost among these wildly specific theories is the fact that the margarita may simply be a variation of a Prohibition-era drink, The Daisy.

The two drinks are remarkably similar– the only difference is that the margarita swaps out The Daisy’s brandy for tequila. In fact “margarita” is the Spanish word for “daisy.” So oddly enough, regardless of the true genesis of the margarita’s journey to stardom, it’s likely that it may have been a result of someone playing with the recipe of an already popular drink.

The lesson here, my friends, is that good things can always be improved upon. Inspired by this ideal, our latest recipe, in collaboration with Bud Light Seltzer, is our own twist on the margarita.

Keeping the essence of fruit in mind, we swapped out the traditional orange-flavored triple sec for a Bud Light Strawberry seltzer. This creates a smoother drinking experience, mellowing out the tequila enough to give consistent, well-rounded sips.

We also threw in some frozen strawberries, which helps the drink blend into a fluid, almost creamy, consistency, while giving things a refreshing edge that compliments the acidity of the lime.

With a rim of chili lime seasoning, and a fresh strawberry to garnish, this drink will certainly make me head to the fridge for a seltzer and some frozen strawberries the next time I get a craving for a margarita.

Check out the full recipe below, and, if you’re in California, make sure to enter iHeartRadio and Budlight Seltzer’s sweepstakes, which could land you a $500 gift card to one of your local Hispanic grocery stores. Click here to enter.

This recipe collab is featured at participating hispanic grocers.

Iceberg Strawberry Margarita

Yields: 2

INGREDIENTS:

  • 1 cup frozen strawberries
  • 1 cup ice
  • 2 oz tequila
  • 2 oz fresh squeezed lime juice
  • 2 tbsp agave
  • 1 can Bud Light Seltzer Strawberry
  • Chili Lime Seasoning for garnish
  • Fresh lime & strawberry for garnish

METHOD:

  1. Prepare 2 glasses with a chili lime rim using lime juice. 
  2. In a blender, combine frozen strawberries, ice, tequila, lime juice and agave and blend until smooth. 
  3. Divide Bud Light Seltzer Strawberry into prepared glasses. Slowly pour blended margarita into the glasses. Garnish with a lime round and strawberry.

Created in partnership with Bud Light.

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Give Your Life a Taste of a Night Out With These Cali Tuna “Street Dogs”

In life, there are few moments more exhilarating than smelling the street dog cart on the corner after a long night.

Exit any arena, bar, or concert and there they are– sizzling griddles flooded by a gulf of bacon-wrapped hot dogs, onions, and jalapenos, manned by a bustling artist and their tongs. A few words, a flurry of hand movements, and a hot dog is ready and handed over, fully fixed. It’s a sublime experience, one that has been absent from many of our lives lately, for obvious reasons. 

Because of that, our latest recipe, in collaboration with Bumble Bee Seafoods, is made to bring you to the streets of LA, street dog in hand, via your own kitchen. Looking to give the dogs some flair, we made our own, from scratch, with tuna, Anaheim chilis, and bacon.

Do this by draining 2 pouches of Bumble Bee® Albacore Solid White Tuna, and toss it in a bowl with a ½ cup of mayo, 1 cup of shredded cheese, 1 cored, seeded, and diced jalapeno, 1 tsp of liquid smoke mesquite, a tsp of kosher salt, and ½ tsp of black pepper. This spread of ingredients complement each other quite well, forming a unique hot dog replacement. The liquid smoke works to make it reminiscent of a hot dog, while the tuna itself gives the dish a refreshing texture and the distinct sense of umami that comes from fish. 

Stir until everything is fully integrated.

Then, de-stem, de-seed and halve 6 Anaheim Peppers. Spoon some of the tuna mix into the pepper halves and use 6 strips of bacon to wrap each one, securing with toothpicks if necessary. These are what make this dish truly feel like a street dog. Nothing gets sidewalk lurking noses perked up like the smell of roasting peppers and sizzling bacon.

One last piece of prep work follows: slice 3 bell peppers and 1 small red onion into thin strips. 

So far, so easy.

Heat up a skillet coated with 1 tbsp of vegetable oil to medium-high heat. Once hot, sauté the veggies until browned, adding salt and pepper to taste. Remove the veggies and add another tablespoon of oil, letting that heat up a bit before throwing in the stuffed chilis, face side down. For these, just rotate the “dogs” until the bacon is cooked thoroughly, and they’re good to go. 

Beyond this, it’s just a matter of assembling the dog. Spread the guacamole on a hot dog bun, along with whatever other saucy condiments you prefer. Place a dog on that beautiful bed of guac, and then garnish with the veggies, a drizzle of sour cream, shredded cheese, and cilantro. Building this hot dog should come naturally, really, like the inclination to buy one on a night in the city.

And, until we actually can do that, catch me munching on these at home.

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Tunatinis Might Be Your New Favorite Cocktail

Dirty martinis and tapenade are an appetizer combo that makes the absolute most out of the humble olive. The martini, a mix of gin and vermouth, takes a savory spin when it gets a dash of olive brine, and when paired with the olive-based spread, a combination is formed that’ll whet any palate. Similarly, this can work with many deliciously briny foods besides olives, like Bumble Bee® Tuna.

Let’s see how.

The tapenade is going to require a little prep, so we’ll start there.

As with any good tapenade, crostinis are needed. First, preheat an oven to 350 degrees and slice a baguette into half-inch thick slices. Then brush each one with olive oil, garlic, and salt to give them some oomph. Bake these for 15-20 minutes until nicely toasted. While those are doing their thing, start the tapenade.

Finely chop a ½ cup of not one, but two, kinds of olives that are called for: Castelvetrano and black. Also chop a ¼ cup parsley and roughly 2 tablespoons of pimiento peppers as well.

Grab a mixing bowl, and dump the chopped veggies into it. Add two tablespoons of both olive oil and non-pareil capers, and a 5oz can of Bumble Bee® Solid White Albacore Tuna. Make sure to reserve the tuna brine for the incoming martini. Once everything is in the bowl, give it a good mix and set it aside.

Before we pronounce the tapenade a done deal, mix a cup of creme fresco (sour cream or crème fraîche work too) with a teaspoon of paprika. Spread about ½ a tablespoon on each crostini (once properly toasted, of course) and then top each with a tablespoon of the tuna tapenade. The creme fresco gives the dish a needed dose of freshness to cut through the unctuous tapenade, so I implore you to not skip this step under the guise of it being an optional addition.

With the crostinis and tapenade finished, the only thing left to do is give them a good drink pairing.

The tunatini is pretty straightforward. Throw 6oz of vodka (this drink will surely kickstart a good night) in a cocktail shaker. Add 2oz of vermouth, 2oz of tuna brine, a teaspoon of lemon juice, and a cup of ice. Give it a vigorous shake, then pour and garnish with a lemon peel and as many olives as desired.

Prep as many crostinis and tunatinis as needed, whether that’s for yourself or guests. Maybe it’s been a long day, maybe you just really love tuna and want to share that with your closest friends.

Either way: the prep is over, so time to enjoy the fruits of your labor, and the true gastronomic diversity of a can of Bumble Bee® tuna.

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This Tuna Salad Sandwich Might Change Your Whole Morning

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Originating in 1930’s New York City, the combination of bagel, lox, and shmear is one of the most popular forms of bagel consumption in America . A delightful union of smoky fish, luxurious cream cheese, fresh veggies, and chewy bread, it’s the ultimate streetside morning meal. But, smoked salmon isn’t something that’s always easily attainable.

So, sometimes an accessible alternative is necessary to hit the spot– like, say, Bumble Bee® Tuna. And, with a little bit of preparation, a pouch of Bumble Bee Tuna can be turned into a tuna salad recipe that’ll check the marks of any good bagel sandwich filling.

Start by prepping the veggies. For the tuna salad, slice a small red onion into rings, making sure to save some of these for sandwich garnishing. Finely chop two stalks of celery and roughly one tablespoon of chives. Then, zest a lemon, and juice it. For further garnishing, slice a beef steak tomato and a hothouse English cucumber. After that, put the knife down and grab a mixing bowl.

Drain a pouch of Bumble Bee® Lemon & Pepper Tuna, and break down its contents into flakey bits. Add half a cup of both mayo and crème fraîche, most of the onions, the celery, chives, a ¼ teaspoon of celery seed and both the lemon zest and juice. Mix these together until everything has been consolidated into a smooth, creamy amalgamation.

Split the bagels, and stack a couple pieces of cucumbers, a slice of the tomato, and a healthy scoop of the tuna salad. Finish it off with a couple slices of the onion to add some snap to each bite, and a teaspoon of capers to cut through the mayo. 

The best part about this is that, once the tuna salad is made, this becomes a morning routine that takes a total of, maybe, five minutes. And for a meal in which time is usually of the utmost importance, it’s hard to beat that type of breakfast prep time.

So skip the bagel shop, get in the kitchen for a couple minutes, and you may never go back.