As far as seafood goes, shrimp is one of the most versatile bounties from the ocean. You can do so many things with it… like make a crunch wrap.
Yes, Foodbeast is back at it again with another recipe challenge. This time, you guessed it, the team is using shrimp as the main ingredient.
The star of this batch was pretty tough to pick, but we have to applaud Foodbeast Oscar (@oscaroni) for his Shrimp Ceviche take on a Taco Bell Crunch Wrap.
“It was mostly because Taco Bell was in the headlines since they were removing a lot of their menu items, and I couldn’t get that out of my head,” Oscar explained. “I wanted to make something with ceviche because it’s super simple and quick to make.”
But what item would pair best with some ceviche?
“Normally, [ceviche] goes on top of a tostada, and with Taco Bell in mind, I remembered that their Crunchwrap has a tostada in the middle, so it just kind of happened.”
The result was this fantastic Crunchwrap we can’t wait to try making ourselves.
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.
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.
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.
Stiruntil 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.
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.
We’re all feeling the heat this summer, and thanks to our friends at Melissa’s Produce, it’s about to get even hotter – in the best way possible.
Melissa’s challenged us to create some of the hottest recipes we can think of using their fresh hatch chiles.
In the latest Foodbeast Recipe Challenge, Foodbeast family members from across the board were tasked to use Hatch Chile Peppers in the most remarkable ways. These include a sweet and spicy Hatch Chile Jam, artisanal hatch chile cheese slices, and whatever fire usually comes out of Costa’s Kitchen.
Chefs whipping up these fire Melissa’s Hatch Chile Recipes include Kai’s beautiful Roasted Hatch Chile White Cheddar Biscuits, Lynja’s refreshing Guacamole and Pico de Gallo, Elie’s smoked Hatch Chile Jam served PB&J style, Alyssa’s mouthwatering Honey Hatch Chile Chicken Sandwich, Chris’ rustic Homemade Hatch Chile American Cheese Slices melted into a smash patty, and Costa’s innovative Hatch Chicken Parm.
You can check out exactly how they pulled off these stunning recipes by clicking on the video above!
For any Foodbeasts out there who think they have a really dope Hatch recipe that can stand up to these culinary giants, here’s how you join in. All you have to do is post a photo of it on Instagram or Twitter with the hashtag #HatchAtHome between 8/21 to 8/31.
One creative individual will win a Pitboss Grill, like the one Elie used to smoke his hatch chiles and a bunch of other prizes like an Air Fryer! The winners will be announced on 9/1.
In the meantime, I’m gonna see if I can rustle up some Melissa’s Hatch Chile Peppers and win that smoker. It’s BBQ season.
Many of us belong to a school of thought that firmly believe anything covered in chocolate will instantly be made better, whether it is candy, fruit, or in this case, jalapeño peppers.
In this month’s Foodbeast Recipe Challenge, the team was tasked to create something with chocolate as the unifying connector.
Foodbeast’s Oscar, the man behind the infamous Elote Ramen, decided to make chocolate covered jalapeños topped with marzipan candy. The peppers checked off many tasting notes that we’d never have dreamed would come from two such contrasting foods.