I’ve always thought flowers in food were not more than an aesthetic garnish. Boy, was I wrong. Turns out there’s so much you can do with flowers in cooking, which leads me to this month’s Foodbeast Recipe Challenge.
The crew was tasked with creating stunning dishes using FLOWERS. Man, did they deliver.
Behold, Foodbeast’s resident Pokemon Professor, Constantine Spyrou (@constantine_spy), used Butterfly Pea Flower to make Blue Rice and topped it with a salt-cured egg yolk.
The resulting contrast is breathtaking. Check out the video to see how Constantine pulled off this fantastic recipe, along with all the other entries from our talented batch of creators!
Other competitors in the flower recipe challenge include Oscar (@oscaroni), who made a layered Flor de Calabaza Quesadilla, Brenda (@gg the garden girl) , who made Edible Flower Jellies, Priyanka (@chefpriyanka) with her Rose Cardamom Gulab Jamuns, and Farrah (@Spiced Nice), who crafted some sweet Truffles with Rose White Chocolate.
Many of us are off for the holidays, and with that extra time means more room for sweet activities in the kitchen.
In this month’s Foodbeast Recipe Challenge, the team was asked to create a magical recipe with a marshmallow theme.
Probably the coolest ones of the batch has to be Foodbeast’s resident food science expert, Constantine, who created a marshmallow fluff dessert grilled cheese.
You can check out exactly how they pulled off such a feat in the video above, along with the rest of the spectacular marshmallow creations from this challenge.
This month’s chefs include Alyssa, who made Cookies n Creme Rice Krispie Treats, Kimberly who whipped up Bacon S’mores Cookies, Oscar and his mouthwatering Mazapan Marshmallow Treats, and Sarah’s stunning S’mores Stuffed Cupcakes.
2020 has been the year of adjustments, making the best of what the predicament of a pandemic has given us. For many, the pivot to the kitchen has been significant, allowing us to explore our inner chefs and bakers, turning the sudden free time we have into a discovery of dishes we never knew we had the talent to make.
The results of this fervor of kitchen talents have manifested in viral trends, ranging from banana bread to whipped dalgona coffee. Sure, it’s been a tumultuous year for everyone, but at least here’s a reminder of the silver lining that these dishes have been in helping us pass these quarantine times.
The dalgona coffee craze was the hit of early quarantine times, taking the internet by storm in all it’s whipped glory. Sure you’ll get an arm workout out of it, too, but the gym’s have been closed for the most part so there you go.
3. THE PERFECT STEAK
Have you ever reverse seared a steak? It’s definitely something to explore in the kitchen, which many of us did as we spent more time in it this year. Face it, a perfectly crusted, beefy, tender, and juicy medium rare steak goes a long way in curving the quarantine blues.
Sure, bread was already mentioned on this list, but the airy wonder that is cloud bread deserves its own entry. It’s really nothing that many of us have seen before, crediting its viral success to the ultra fluffy texture, as if you were biting straight into a nimbus in the sky.
This treat drew fans from the sweet surprise it revealed once hot milk was poured onto it. As the cocoa bomb melted away, it revealed a cluster of tiny marshmallows while flavoring the milk, creating a concoction of heavenly, wintery bliss.
The supremely satisfying aesthetics of tornado eggs were the selling point here, unveiling a savory yellow rose that was hard to resist. Sat atop a steaming mound of rice and you have yourself a dish that’s sure to awaken your senses each morning.
Everybody is a sucker for irresistible little bites, whatever they may be. Pancakes, though? The unexpected yet adorable downsizing of the breakfast staple had us scouring the internet for the best recipe to replicate at home.
The trend of growing your own veggies, particularly green onions, grew in popularity for its high utility aspect alone. This definitely was a useful and handy option, especially if it saved you a trip from making a run to the store.
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.
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.