Categories
Brand Recipes

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.

Categories
Fast Food Recipes

In-N-Out Burger Breakfast Burrito Unveiled In Recipe Competition

Like pizza, a burrito is a blank canvas that can house pretty much any combination of flavors you can dream of. 

This latest Foodbeast Recipe Challenge has chefs wrapping up their ultimate burrito recipes. It features an entire In-N-Out Combo combined with scrambled eggs. 

Yup, Foodbeast Elie Ayrouth, the guy who made the In-N-Out Pie a few years back, is at it again, combining his two loves (In-N-Out and Breakfast Burritos) into a single handheld cylinder of delight.

Check out exactly how Elie pulls this off in the video above. Sadly, it’s not something you’ll find on In-N-Out’s secret menu any time soon, so you might as well try it out at home!

Other chefs participating in this Burrito Recipe Challenge include Jenny (@HappyBelliesByJenny), Rudy (@Rudeluv), Myself (@Pham_Bot), Costa (@Constantine_Spy), and Jem (@JemSanTheFoodGod). 

Categories
Brand Culture Recipes

This Recipe Will Have Homemade Arepas On Your Table In an Hour

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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.

Categories
#foodbeast FOODBEAST Fruits & Vegetables Recipes SPONSORED

SPICY PB&J And 5 Other Unexpected Hatch Chile Recipes

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.

Created in partnership with Melissa’s Produce.

Categories
Recipes

How To Make Sweet And Spicy Chocolate Covered Jalapenos

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.

Check out the video to see how he made these!

Rounding out this week’s Foodbeast Recipe Challenge include Alyssa, Devin, Oscar, Costa, Peter, and Kimberly. Join us next time for another installment!

Categories
Recipes Video

Someone Turned Popular Cheesy ‘Knafeh’ Dessert Into A Pop-Tart

It was only last year when I first discovered the magic of knafeh, the popular Middle Eastern dessert that’s made with rose water, honey, pistachios, cheese, and rice noodles.

In this latest Foodbeast Recipe Challenge, our team was tasked to create a mouthwatering recipe with cheese as the main ingredient.

Foodbeast’s Elie went for it, recreating the iconic Middle Eastern dish with a Pilsbury Twist: he turned it into a Pop Tart.

Check out the video above to see exactly how Elie pulled it off. This week’s challengers also include Adam, Kimberly, Oscar, Costa, and Devin.

As someone who has experienced lactose intolerance for most of his adult life, it breaks my heart not to be able to try any of these recipes. Still, the smiles they’ll bring to others will… nope, still bitter I can’t try them.

Categories
#foodbeast FOODBEAST Recipes

Tamago Sliders Are The Egg Sandwich Game Changer

Probably one of the most common ingredient in any culture is the beloved egg. Versatile for thousands of recipes, it could be argued that any dish could be elevated with a little egg in it.

Such is @Dandy.Eats‘ innovation she calls Tamago Sliders.

In the latest Foodbeast Recipe challenge, the team was challenged to come up with an egg recipe from home.

One of the standouts was hands down these Tamago Sliders, made with fresh sushi-grade salmon and topped with ikura.

Man alive.

Check out the video above to see exactly how Kimberly pulled off this mouthwatering feat.

This week’s hearty line up of recipes is also composed of dishes such as a Basil Mozzarella Omelet Egg Roll, Nopales con Huevo, Oyakodon, Egg Jello Shots, and Bacon & Egg Rice Bars.

Foodbeast chefs that participated in the egg challenge include Marc, Oscar, Kyle, BMX Gold Medalist Jamie Bestwick, and Costa.

Categories
Drinks Recipes Science Sweets Technology

How To Make Your Own Orange Soda Without SodaStreams Or Sparkling Water

Is summer complete without soda to beat the sun? We’re gonna be sippin’ on a lot in this hot weather, so we should consider how it’s made and where the soda can come from, especially if there’s a way to make your own from scratch.

Today, soda is typically made via industrial processes that bubble carbon dioxide through water. Tons of it is consumed around the world, as major brands like Coca-Cola, Pepsi, and the like have made carbonated beverages immensely popular.

However, it is possible to create your own natural form of carbonated soda at home, and it’s a pretty straightforward process. Foodbeast Chris Abouabdo was able to use the “ginger bug” method on our Twitch streams to make his own fizzy orange soda without using sparkling water, SodaStream machines, or any other technology.

Before getting into the method, it should be noted that there are other ways of getting natural “soda water.” Several springs, especially in areas that have or have had high volcanic activity, may have enough carbon dioxide naturally dissolved inside that it may be fizzy upon drinking. Chemist Joseph Priestley later came up with a method to naturally impart the gas into the water, the basis of how the industry makes soda today.

The “ginger bug” method is a third, separate method that would be more akin to how beer gets it fizz. By fermenting ginger with sugar, microbes naturally present in ginger ferment it to produce carbon dioxide, with negligible amounts of alcohol produced. The result is a refreshing sparkling beverage that anybody can drink and enjoy.

A ginger bug does take a couple of days to make on its own, and you can then add whichever flavors you like. After another couple of days of fermentation, the soda is ready to chill and serve.

It’s a more intensive and longer process than sticking water and a capsule into a SodaStream then adding your own juice, or just even grabbing a bottle or can from the fridge. For those looking to make their own soda from scratch, however, this is one of the few ways to do so.

To see the process in full, you can view the above video or check out our stream on Twitch, which breaks down the process in detail.