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Brand FOODBEAST SPONSORED Twitch

Kitchen League’s Highly Anticipated Grudge Match Hinges on Messy Meals and Cleaner Kitchens

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.

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Alcohol SPONSORED

These SoCal Micheladas Are A Must Try

No matter what season it is in Southern California, you know the sun will always be shining, and the best time for cool and refreshing drinks is, well, always!  Without question, the go-to drink for the SoCal sunshine is a michelada, made with an ice cold can of Montejo Chelada.  Despite the pandemic affecting our day-to-day lives, our friends in the restaurant industry are doing their best to keep us fed while also keeping us safe.  You can be sure that these Los Angeles and Orange County spots got you covered any day of the week that you decide you need that fresh michelada.

1. Alta Baja Market (@altabajamarket) “La Chiquita”

This vibrant red and yellow miche’ from a Santa Ana market/michelada bar is made with passion fruit, with added yellow chilé packing an exhilarating punch.

2. Fiesta Martin Bar and Grill (@fiestamartinbarandgrill) “Dodger Chelada”

If bleeding “Dodger Blue” isn’t enough, you can now drink ”Dodger Blue” at this festive family-owned joint.  While this drink isn’t for champions only, it’s sure to be a grand slam in the taste department.

3. Miche Fresca King (@michefrescaking) “The Piña”

This chalice dripping with chamoy is fit for a king — made fresh daily with the proper fruit and sweets garnishing the rim. This and their other refreshing flavors definitely deserve more than one visit.

4. La Chuperia (la_chuperia1145) “Chupermichelada”

This is one goblet of fuego you are going to drool over — filled with all the spicy and zesty you want in a top notch miche’.  They make sure your thirst is quenched with a whole pint of Montejo in the mix; and are not left hungry with a side of juicy shrimp as a snack.

5. *Homemade Pineapple Michelada

If you can’t make it out to any of the wonderful places we’ve mentioned so far, creating it at home is easy!  We hollowed out a fresh pineapple to use as the cup, drip in as much (or as little) chamoy you want, spice it up with Tajin, and add in that beautiful mix of pineapple juice and Montejo Chelada — foolproof!

6. Las Chelaguas (@laschelaguas) “Vitrolero con Sandia”

You’re a true Foodbeast if you can take this drink down on your own, because this mini jug of miche’ is a hefty little thing. Fill this bad boy up with fresh sandia (watermelon) and Montejo Chelada to balance out the flavors — and of course, enjoy.

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#foodbeast Alcohol Culture FOODBEAST Restaurants SPONSORED

Sake Is The Key To A Tastier Lobster Experience

Synergy is a buzzword that’s used to illustrate vividly the beautiful result of two plus parties or substances working together to achieve something more significant than the sum of their separate effects. Applying the concept to food yields scintillating possibilities, like flavor profiles being enhanced to create more dynamic and memorable dining experiences.

In one useful and powerful example, the synergy between the lauded taste of umami and sake produces a boosted dining encounter. “Umami is created by the meeting of glutamic acid — which is found in sake; you also find it in a lot of fermented food — and inosinic acid, which is found in meat and seafood like lobsters and oysters,” explains sake sommelier Bryan Patrick West. He continues, “When you get a meeting of the sake and flavors in the lobster pot pie, the union will boost the umami levels overall in your tasting experience.”

West guides Foodbeast Reach Guinto through this umami event like the wise sake sherpa he is, teaching him how to smartly pair an exquisite Lobster Pot Pie from Raw Bar by Slapfish in Huntington Beach, CA with three different sakes.

The results vary with each type of sake when eaten with the Lobster Pot Pie, yet the common thread through all three is the heightened taste of umami flavor from the synergy between the seafood and sake. Let’s take a look at the specifics:

Tamano Hikari Junmai Ginjo Yamahai Classic

“Fuller in body, nice and rich, earthy” is how West described this sake. He adds that beyond a fitting pairing to the seafood and root vegetables in the chowder, it is also bold enough to stand up to fried foods like the oyster crowning the pot pie.

Nihon Sakari Daiginjo 

“I personally think that the umami synergy between the fried oyster and this sake in particular will go really, really well,” highlighted West. Historically one of the more prominent producers of premium sake in Japan.

Amabuki Junmai Ginjo “Himawari”

The unique thing about this sake is that the brewery uses yeasts that are derived from flowers. Moreover, it’s an unpasteurized sake, literally giving it a blooming flavor profile that enhances the seafood’s flavor.

“The way I like to put it, [sake] isn’t the star of the show. It’s a really, really good supporting actor creating this savory, umami, mouthwatering note that leaves you wanting more,” illustrates West. 

Another argument can be made in support of how the umami flavor in seafood is enhanced when paired with sake via a recent experiment conducted by AISSY, Inc., a company that provides data and consulting related to the sensation of taste. The experiment revealed that sake, which contains an abundance of umami, increased the umami score no matter the food it was combined with, with the pairing of seafood like grilled lobster achieving the highest increase in umami.

With this synergy between sake and seafood making food taste better, it unlocks so many flavor possibilities through the pairing of them – whether it be through boosting some Lobster Pot Pie with Crispy Oysters as part of the Unlock Your Palate Campaign or any other seafood dish worth the extra push to titillate your palate. 

To learn more about the incredible umami synergy, click here

Created in partnership with JFOODO.

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#foodbeast FOODBEAST Packaged Food Products SPONSORED

Sweet & Salty Popcorn Is A Nonstop Party In Your Mouth

Often, truly exciting food comes in the form of an unexpected combo. Think chicken and waffles, cured meat and fresh fruit, or that oft-debated little bit of bacon that elbows its way into the syrup on a breakfast platter. The simplicity is key. Sometimes, delectability comes purely down to throwing together two foods that embody a flavor profile, like sweet and salty in the case of the aforementioned dishes. 

This, I think, is why one of my recent favorites, Cretors Cheese & Caramel Mix Popcorn, is so mind-blowingly addictive.

I’ll be honest, too, usually I’m not one for flavoured popcorn. Butter and salt is all this guy needs. But, a mix of cheese and caramel? That’s interesting enough to intrigue even the most seasoned popcorn veteran.

But beyond the fact cheese/caramel duo in and of itself is quite striking. This stuff is  amazing because Cretors is doing it right. Their tagline is “Handcrafted Small-Batch Popcorn,” a mantra that they fully live up to.

For the crucial details, the small-batch caramel is handcrafted in copper kettles, creating a complex taste, perfectly walking the line between luxurious and subtle. The cheddar, however, is not to be outdone, having been sourced from high-quality sharp cheddar cheese. Every plush kernel is evenly layered with caramel or cheese, the two flavors eventually intermingling into one explosive tasting experience. There’s a reason this is Cretors #1 selling flavor.

You can find bags of this mix, along with the rest of Cretors variety of popcorns, at most grocery stores. Go ahead and cop multiple. It’ll save you the trip once you find yourself polishing off the whole bag before you know what’s happened. 

Created in partnership with Cretors Popcorn.

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#foodbeast Brand FOODBEAST SPONSORED

Couple Hosts Pizza-Themed Reception Complete With Mozzarella Cheese Fountain

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.

Pizza fans should also check out TheySaidIDough.com to get their hands on some commemorative pizza merch. All the proceeds will go towards the Slice Out Hunger.

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

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#foodbeast Alcohol Drinks FOODBEAST Recipes SPONSORED

Celebrate Dia De Los Muertos With Tequila Sunrise Slushies

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.

This recipe collab is featured at participating hispanic grocers.

Mango Tequila Sunrise Slush

Yields: 2

INGREDIENTS:

  • 1 cup orange juice
  • 1 can Bud Light Seltzer Mango
  • 1 1/2 – 2 cups ice
  • 2 oz tequila
  • 2 tablespoon grenadine syrup
  • Mini sugar skull candy and orange slices for garnish

METHOD: 

  1. Freeze the orange juice in an ice tray a couple hours beforehand. 
  2. Add the “orange cubes” into a blender along with the ice, tequila, and seltzer. 
  3. Blend!
  4. Add the grandine to the bottom of a glass, then pour in the slushie directly on top.
  5. Garnish with orange peel. 

And that, my friends, is really about it. These things are dangerously easy, taking no more than a couple minutes to whip up. 

And I say that to say this: that twelve pack of seltzers isn’t going to last long.

Created in partnership with Bud Light.

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#foodbeast Alcohol Drinks FOODBEAST Hit-Or-Miss Recipes SPONSORED

Hard Seltzer’s The Trick To A Perfect Floating Margarita

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.

This recipe collab is featured at participating hispanic grocers.

Iceberg Strawberry Margarita

Yields: 2

INGREDIENTS:

  • 1 cup frozen strawberries
  • 1 cup ice
  • 2 oz tequila
  • 2 oz fresh squeezed lime juice
  • 2 tbsp agave
  • 1 can Bud Light Seltzer Strawberry
  • Chili Lime Seasoning for garnish
  • Fresh lime & strawberry for garnish

METHOD:

  1. Prepare 2 glasses with a chili lime rim using lime juice. 
  2. In a blender, combine frozen strawberries, ice, tequila, lime juice and agave and blend until smooth. 
  3. Divide Bud Light Seltzer Strawberry into prepared glasses. Slowly pour blended margarita into the glasses. Garnish with a lime round and strawberry.

Created in partnership with Bud Light.

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#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.