If BJ’s Restaurant & Brewhouse’s savory and delicious menu isn’t reason enough to head to your nearest BJ’s right this instant, then their scary good new seasonal Pizookie® is quickly going to change that. The new BJ’s Monster Pizookie® made with M&M’S® Minis Chocolate Candies is the ultimate dessert to enjoy with friends — filled with chocolate chips, oats, peanut butter, peanut butter chips and M&M’S® Minis Chocolate Candies inside a warm and gooey cookie. What’s more, you get Insta-worthy, colorful M&M’S® Minis Chocolate Candies on top, paired with that velvety vanilla bean ice cream.
Whether you’re diving in with family or enjoying with a few friends, BJ’s Monster Pizookie® is available in both a Regular Size and Party Platter (and both are utterly satisfying!). The colorful, festive treat is just the celebration you need, and is the Monster collab we’ve all been waiting for. With something this fun and delicious, it just makes sense to want to have dessert first.
If you’re familiar with the Lenten tradition, you would know that it involves an offering associated with abstinence from red meat every Friday for the forty days leading up to Easter Sunday. It’s a time where people observe a sacrifice as a practice of faith. With such tradition, beef, pork and poultry are abstained from — bringing seafood, vegetable and cheese dishes to the forefront. FUD, the food brand boasting rich Hispanic heritage, is conducting a Lent recipe contest, sure to excite with $50,000 worth of prizes, including a $10,000 kitchen remodeling grand prize!
Have fun with FUD and share your family’s favorite “best lent secret” recipe with the world — using any of the fine, unique and delicious Lent friendly products that FUD has available
To help inspire your creations, Foodbeast’s very own Chris Abouabdo (@small_town_mayor) shared his favorite recipe that his brother taught him: a spicy shrimp quesadilla pizza, using FUD brand Queso Oaxaca.
We’ve also asked our Foodbeast fam, Nicole Triebe (@windycitydinnerfairy), Jenny Martinez (@happybelliesbyjenny) and Fabrizio Villalpando (@theemoodyfoody) to show us how their families are celebrating the season.
With amazing prizes at stake, what are you and your family waiting for? Share your family’s favorite Lent friendly (no red meat) dish using FUD products and you could win a coveted kitchen remodeling! Don’t wait, enter the FUD Lent contest now!
As plant-based options continue to increase at restaurants globally, many companies have defaulted to teaming up with big plant-based names to make faux meat products.
The Halal Guys just went the extra mile, however, and created their own plant-based gyro cones that are cooked on a rotating spit, just like regular gyro meat would be.
Their new Meatless Gyro, a limited-time offering, is a gluten-free and plant-based alternative to the standard gyro meat. The Halal Guys version is made with pea protein, brown rice, coconut oil, Halal Guys spice mix, beets, mushrooms, and paprika. A serving of the Meatless Gyro comes with 21 grams of protein.
Of course, when at The Halal Guys, there’s all of the toppings you can add to the rice, lettuce, and protein option. One of those is tzatziki, which normally contains dairy, but The Halal Guys has created a plant-based version of that as well. That iteration uses aquafaba, the leftover liquid from cooking chickpeas, to get to a similar texture on the sauce.
Foodbeasts Elie and Oscar got a chance to try the Meatless Gyro early. To Elie, the plant-based gyro version held up texturally to the original, while Oscar loved that it could be shaved off the cone the same way as regular gyro meat would. It had the same level of flavor since it uses the same Halal Guys spice blend, with Elie noting it was a tad more “earthy.”
As for the plant-based tzatziki, it was a little thinner than the original due to the aquafaba, but it paired really well with the vegan gyro meat. For the overall meal, both Elie and Oscar noted that they felt really good and not bloated after eating it.
“I’m definitely gonna be getting this meatless gyro into my rotation,” Elie noted afterwards.
Also joining The Halal Guys menus is a refreshing eggplant hummus, which combines eggplants and chickpeas for a refreshing snack, dip, or addition to your meal. Oscar even dipped his sandwich into it, combining the two for what he described as a “nice addition.”
The new Meatless Gyro and Eggplant Hummus will be available at participating Halal Guys locations nationwide starting for a limited time. You can get it in sandwich or platter form with all of the usual fixings, including that plant-based tzatziki for those looking to keep everything animal free.
Foodbeast’s Kitchen League has been stirring things up and causing commotion in Twitch’s food and beverage segment. Through a one-of-a kind a cooking competition, a live audience is able to interact with savvy chefs by triggering sabotages that can land competing cooks in hot predicaments. Not to worry, viewers are also able to grant chefs protections that could save the competitors from such sabotages. Let’s just say, things get messy.
Kitchen League’s latest matchup was sponsored by Bounty, the Quicker Picker Upper. In addition to Bounty being a true necessity in every kitchen, the match was particularly noteworthy because of the reoccurring theme: Messy Meals, Cleaner Kitchens. Intrigued? Kitchen League judges, Chris Abouabdo and Reach Guinto, kept their discerning eyes on how conversely messy competitors’ dishes were and just how clean they could make their kitchens within the last minute of their designated cooking time. While Bounty can clean just about any mess in the nick of time, competing Kitchen League cooks were only able to earn sheets of Bounty via the protections granted to them by live viewers.
Competitors, Josh Elkin and Malika of Hyper RPG, fulfilled the highly anticipated match. The two formidable characters had devoted fans cheering them on in the comments, as this wasn’t the first time they went head-to-head. Josh and Malika met in the Hungerdome of Kitchen League about eight months ago. After a fierce competition, Josh Elkin, the highest-ranking Kitchen League chef, caught the L and Malika walked away with the delicious taste of victory on her lips.
Malika rolled into Bounty’s stream with confidence as she was a force to watch in the kitchen. The battle proved to be as fierce and messy as predicted, with both cooks throwing down useful Bounty hacks. Elkin used a sheet to pull off the back membrane off a rack of ribs, creating a fuss free experience for a chore that usually proves to be a thorn in many grill master’s sides. Beyond that, both Malika and Josh tried to impress judges with ambitious dishes within the 60-minute time limit: baby back ribs versus risotto/arancini balls.
When the dust settled, judges Reach and Chris declared Josh the Quicker Picker Upper Champion! Both judges took note of Josh’s energy to crank out a hefty barbecue plate, creating his own spin on an iconic fast food rib sandwich. Though Malika earned high marks on her unique Southeast fusion arancini recipe, she suffered in the visuals and theme category, thus sealing her fate as Josh’s runner-up. To check out all the kitchen antics and ruckus, check out the Bounty sponsored Kitchen League stream’s recap videos and tune into Kitchen League on Foodbeast’s Twitch channel.
A unique, new chelada is here to shake up your holiday season, promising to defy the ordinary. The Chelada from Cerveza Montejo embodies the rebellious spirit of Hispanic culture — bringing together bold and authentic flavors that resist the norm.
Born to be unapologetic, the Montejo Chelada was brewed and blended to challenge all conventions. The crisp mexican style golden lager combined with the robust, zesty flavor of the Clamato makes it the perfect daytime drink no matter what the season.
Much like Montejo, Foodbeasts love to take things to the next level — which is why our Director of Video, Marc (@marckharrat) decided to elevate the experience by putting together a wild watermelon michelada, you can enjoy at home:
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
Blend your own time-honored traditions with some bold new ones this holiday season with a fresh taste of Montejo Chelada, available now at your local markets.
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.
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.
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?
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.