- Start by hollowing out a personal sized watermelon, setting aside the inside to be blended.
- Dip the rim of the watermelon into the classic chamoy and tajin combination for that extra ‘zing’!
- Blend that watermelon up with some ice until it’s got a nice and slushy consistency and pour it back into the hollowed-up watermelon.
- Pop open an ice cold can of Montejo Chelada and pour to the brim.
- Add your favorite garnishes like a chewy tamarind stick, watermelon jerky, chile mango, or lime
- Have some fun
When thinking of what drinks to pair with seafood, like oysters, sake is something you should keep at the top of your mind. The natural umami present within sake and oysters don’t just pair with each other: they mesh and enhance each other, meaning you get more umami from the two combined than either individually.
This is because sake and seafood contain different types of umami compounds. Umami compounds are substances found naturally in food that trigger tastebuds to register the savory taste umami has in our brains. Sake has a compound called glutamic acid, while oysters contain another called inosinic acid. When combined, they are shown to have a synergistic effect that enhances umami.
A recent joint study between JFOODO and Japanese company AISSY looked at these pairings by quantifying umami as an “umami score” across multiple types of beverages. White wine is a typical beverage to pair with seafood, but based on these umami scores, sake results in a larger increase in umami. According to a press release, when paired with raw oysters, white wine only increased the umami score by 0.13 points, while pairing the oysters with sake increased the umami score by 0.41 points. This signifies a larger enhancement of umami in our mouths when we drink sake with seafood over white wine.
Foodbeast and food Instagrammer @ashyi recently got to experience this new type of pairing style firsthand. She met up with sake sommelier Bryan West at Shuck Oyster Bar in Costa Mesa, California to try some different sakes meant to pair perfectly with oysters.
The three sakes West recommended are as follows:
This gold tinted sake is cold-aged for about a year, lending to some light and sweet undertones that cut through the briny, salty flavors oysters contain while still packing a savory punch.
Suigei Brewing’s Koiku No. 54 is made with Gin-no Yume rice, which is locally produced in the same region the brewery is located in. It’s a semi-dry, light sake with citrusy notes, yet still retains a strong umami flavor that pairs with and enhances an oyster’s taste.
“Isaribi” is the name given to a fire meant to lure fish at night. It’s a fitting name for this rich, dry sake, which was crafted to pair well with all types of seafood, including oysters.
Each of the above sakes has unique flavor profiles and qualities, but all contain that glutamic acid that provides the umami synergy with oysters. Together, that creates a mouthwatering flavor combo that you can’t get with just either alone.
A unique yet optimal way to combine the two umami sensations is through something called a “sake drop,” where some of the sake paired with a meal is spooned on top of the oyster. It’s then all eaten at once to enjoy the enhanced umami synergy.
You can try doing a sake drop at Shuck Oyster Bar, who is serving a special oyster dish alongside the Isaribi sake as part of the Unlock Your Palate campaign by JFOODO. It will be served alongside Oysters on the half shell topped with caviar, micro greens, yuzu spritz, and a dash of Fresno chili sauce. This pairing will be available at Shuck starting December 1st, and may end when the stock of sake runs out. Otherwise, it will run through the entire month.
To learn more about the sakes and how they go with oysters, check out the full video at the top of this story. You can also learn more about the pairing, and other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.
Created in partnership with JFOODO
The love between two individuals can be so powerful that it becomes timeless. The same can be said about love for pizza. Put the two together, though, and you have a pizza-themed wedding for the history books.
Brooklyn pizza maker, Nino Coniglio, met his life-long love, Shealyn, while working in the pizza industry. They then both became members of the Brooklyn Pizza Crew, where they fell in love. At a Pizza Expo, Nino proposed to Shealyn onstage in front of a massive crowd.
Does everyone see the common theme here?
The couple then celebrated their union with the food that brought them together in the form of a PIZZA-THEMED WEDDING.
Nino and Shealyn kicked off their nuptials decked in custom pizza attire with a birthday party at Nino’s pizzeria, Williamsburg Pizza..
In a beautiful wedding weekend sponsored by Hormel Pepperoni, the couple tied the knot celebrating their love for one another as well as their love for pizza.
At the reception, the guests tucked into a plethora of pizza delights in the form of decked-out buffet-style tables filled with pies. Guests even got their own personal Hormel Cup ‘N Crisp goodie bags for extra toppings.
The momentous occasion took place in a beautiful venue, decorated wall-to-wall with custom pizza-inspired works of art.
Finally — because why not —the couple even had a mozzarella cheese fountain installed for guests to dunk their pepperoni cups. As far as pizza parties go, this is one for the books.
We’re wishing the couple many years of happiness ahead of them, and we know it’ll be at least filled with lots of love and pepperoni. Wonder where I can snag a bag of those Cup ‘N Crisps without having to crash a wedding?
Created in partnership with Hormel Pepperoni
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.
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.
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.
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.
In rather fitting fashion for this cultural melting pot of a recipe, the first time I ate an arepa I was neither in its home, South America, or my home, the U.S., where it’s a regional specialty in places like Miami, FL.
I was in Spain, led by the casual suggestion of a hostel employee who must have thought it’d be funny to send the American to a Venezuelan spot when asked what Spanish restaurants were good in the area (which, hey, it definitely is). Regardless, those golden brown corn cakes, sliced open and brimming with an array of meats, fish, sauces, and cheeses, were a fond highlight of the trip. So, the moment I caught wind of this recipe that could be made in the comfort of my own home, and used the ever convenient Bumble Bee® Tuna as it’s unique star, I knew it was time to give it a go.
Arepas are traditionally made with masarepa, a corn product that’s produced by soaking dried corn, separating their outer lining and seed germ, and then cooking and grounding what’s left over. Thankfully, masarepa can be bought at most Latin markets. Look for P.A.N. Harina De Maiz, it’s widely regarded as the chef’s choice.
To start, mix about two cups of the cornmeal with two and a half cups of warm water and a tablespoon of salt. Knead this into a soft dough, and allow it to rest for five minutes. During this time, heat a cup of vegetable oil in a skillet over medium high heat, and preheat the oven to 350.
Once the dough has sat, split it into four portions, and form them into balls before flattening them into thick, even disks. Then, when the skillet is up to ideal heat, fry each disk until lightly browned on each side. After that, leave them in the oven to keep warm.
Now, bring another skillet to medium-high heat, after adding a teaspoon of vegetable oil (or use the arepa skillet with most of the oil drained, who am I to judge?). Drain, then add, the can of corn and cook for about five minutes or until browned. Next, toss in two pouches of Bumble Bee® Cracked Pepper and Sea Salt Tuna and cook until hot.
Alright. Preparation done.
It’s time for assembly.
Take the warm arepas and slice them width-wise. Place a slice of American cheese and a scoop of the tuna-corn combo on the bottom bun, and then bring the queso into the mix with a healthy sprinkle of cotija cheese. Finally, top with some cilantro and there it is — a delicious arepa in the comfort of your own home.
As with any recipe, feel free to spice this up with additional ingredients. Avocado, mayo-based spreads, and beans are all traditional arepas fillings. But, really, the beauty of the arepa lies in its flexibility.
And if that beauty can be made in under an hour? Count me in.