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Uni ‘Banh Mi’ Is Hors d’oeuvres Done Decadently Right

hanoi house_uni banh mi toast

New York City is a town no stranger to fine dining done in inventive ways. The most creative of food items pop up with frenetic speed and make the news cycle on a daily basis. So it goes without saying that only the most genuinely unique new dishes end up distinguishing themselves as noteworthy. Even at the smallest of bites, hors d’oeuvres and appetizers like to resist the confines of conventional and every now and then and traipse into memorable territory.

Enter the uni “banh mi” at East Village Vietnamese eatery, Hanoi House. Much of the menu here is Chef John Nguyen’s way of combining Vietnamese classics, like banh mi, with a twist, like using the uni.

hanoi house_uni banh mi toast

Though the concept for this nouveau take on an hors d’oeuvre isn’t exactly a banh mi, it’s essence is capture well via a toasted baguette, pate, and pickled veggies. The uni is just the decadent topping to catapult this bite into flavor nirvana.

hanoi house_uni banh mi toast


Photos: Janet Kang
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3 Unexpected Ways To Use Avocados On Game Day [WATCH]

Avocados on Game Day—not a want, rather, a necessity. A delicious, delicious NECESSITY.

In fact, it’s expected that Big Game partiers will consume over 139 MILLION pounds of fresh avocados during the week’s festivities! That’s a lot of necessity.

But with great avocados comes great responsibility, and even greater possibility, so just how do you plan on eating yours? Sure, you could mash ‘em up into guacamole and chip-n-dip to your heart’s content, but after checking out the recipes below, you’re going to rethink every avocado you’ve ever laid eyes on.

Here are three unexpected yet totally Game Day appropriate ways to eat up those pretty green babies.

Avocado Fries with Carne Asada


What’s a potato? These fries from Josh Scherer (Culinary Brodown) are made from 100% pure avocado and loaded with marinated carne asada, refried beans, Mexican crema and queso fresco, and a ‘liberal squirting of Sriracha.’ I’ll take twenty.

Avocado and Bacon Deviled Eggs


With Josh Elkin’s recipe for Avocado and Bacon Deviled Eggs on the playing field, the Easter Bunny’s definitely getting a run for his money—sorry, man, we prefer our eggs to be filled with creamy avocado and bacon-infused yolks, not expired Tootsie rolls.

Avocado Frito Pie Bombs


These insane Avocado Frito Pie Bombs from Amy Erickson (Oh Bite It) are lethal, but in the best possible way—exploding with flavors of baked avocado, chili cheese, and Frito chips, they’re dangerously delicious.

Created in partnership with the Hass Avocado Board


Avocado Fries With Carne Asada Are The Best Thing You’ve Never Tasted

Big Game Avocado Fries & Carne Asada | Foodbeast Kitchen

Introducing: AVOCADO FRIES topped with CARNE ASADA

Posted by Foodbeast on Thursday, February 4, 2016

The other day I was flipping through a dictionary and was astounded after coming across this definition—let me drop some knowledge on you real quick:

Avocado Fries (noun): crispy, delicious fries made from frying slices of fresh avocado. Best served with a topping of marinated carne asada, refried beans, Mexican crema, queso fresco, and Sriracha.

ex: After discovering Culinary Brodown’s recipe for Avocado Fries with Carne Asada, I made ten batches!

synonyms: NONE

Okay, obviously there’s a little bit of dramatization going on (there’s no way I’d just pick up a dictionary with Google in existence), but you get the point—avocado fries are Heaven-sent, and when you throw carne asada, beans, cheese, and sauce into the mix, they’re straight-up angelic.

10/10 WOULD recommend these Avocado Fries as a substitute for your usual greasy go-to on Game Day. With naturally good fats, no cholesterol, and of course, that creamy delicious taste, they’re a must.

If you’re ready to make a substitution from the boring ol’ potato, grab yourself a few avocados, heat up some oil, and get ready to make some green magic.


Photo by Pete Pham

Avocado Fries with Carne Asada

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes


4 slightly underripe Hass avocados

1 cup flour

1 + 2 Tbsp cornstarch

1 ½ cups ice cold seltzer water

¼ tsp salt

1 gallon vegetable oil

½ lb marinated carne asada (flap meat)

1 16-oz can refried beans

¼ cup Mexican crema

¼ cup crumbled queso fresco

liberal squirting of Sriracha

1.  Heat 1 gallon of vegetable oil in a large, heavy bottom pot—use less oil if you don’t have a big enough pot—until it gets to 375 degrees.

2.  Prepare the tempura batter by whisking together flour, 1 Tbsp corn starch, seltzer water, and salt in a large mixing bowl.

3.  Slice the avocados in half and remove the cores. Make four vertical cuts from end to end in each avocado half leaving 5 slices of avocado. Use a large spoon to scoop out the avocado slices, making sure to keep them intact.

4.  Lay out remaining 2 Tbsp of cornstarch in a small bowl. Dredge the slices of avocado in cornstarch, then cover in tempura batter, and gently drop in the 375 degree oil. Working in batches, fry each piece for approximately 30-45 seconds, or until golden brown, then remove and let drain on paper towels.

5.  Sear carne asada in a hot pan, let rest for 5 minutes, then chop into small bits.

6.  Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and a squirting of Sriracha.


Created in partnership with the Hass Avocado Board

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Here’s How To One-Up Deviled Eggs With Avocados And Bacon

Big Game Avocado & Bacon Deviled Eggs | Foodbeast Kitchen


Posted by Foodbeast on Wednesday, February 3, 2016

One of our favorite culinary creators, Josh Elkin, has found a game-changing way to make deviled eggs even better than they already are, and just in time for the Big Game, too. You ready for this?

Avocados. Bacon.

So simple, yet so genius—these two key ingredients are really all you need to make your best deviled eggs ever. All you need to do is infuse fluffy cooked egg yolks with fresh, creamy avocado and salty bacon via food processor, and BOOM.

Instant Game Day appetizer, instant breakfast, instant anytime/anywhere snack. The best part is that these avocado’d eggs are drastically better for you compared to more commonplace Big Game party snacks—nothing but protein, good fats, good flavor, and a good time.


Photo by Pete Pham

Avocado and Bacon Deviled Eggs

Serves: 24

Prep time: 25 minutes

Cook time: 25-30 minutes

Total time: 50-55 minutes


2 Hass avocados

12 large eggs

1 pack of bacon (around 10-12 strips)

1 tablespoon of smoked paprika

The juice of half a lemon

Half a lemon worth of lemon zest

1 teaspoon of vinegar

1/2 teaspoon of salt

Part I – Bacon

1.  Fry the bacon on the frying pan until it is fully cooked but not too crispy

2.  Extract the bacon grease from the pan and run it through a sifter to get the fried bits and burnt pieces out of the grease. Set it aside.

3.  Set aside half the bacon strips. Run the remaining bacon strips through the food processor creating a bacon bit mix.

Part II – Eggs

4.  Fill a large saucepan or pot 1/3 of way with cold water. Add the vinegar and salt and then all the eggs. Bring the pot to a boil. Make sure the pot is big enough to hold all the eggs without them overlapping. Smaller pans or pots will require you to do this step twice.

5.  When the pot starts to boil, immediately take it off the heat, cover it, and set it aside for 13 minutes.

6.  Crack all the eggs and discard the shells. Carefully cut them in half making sure to keep the whites whole, as they will be the eating vessel. Take out the yolks and put them in the food processor.

Part III – Avocado

7.  Slice the avocados in half. Carefully use the bottom end of the knife to take out the pit but sticking it in and twisting then pulling it out. Scoop out the avocado flesh and cut it into pieces. Put the avocados into the food processor.

8.  Add a tablespoon of the reserved bacon grease, the smoked paprika, the juice of half a lemon and the half of the lemon zest to the food processor. Slowly pulse until all the ingredients are combined. Add a pinch of salt and pepper and blend it all together until you have reached a smooth consistency.

Piping the eggs

9.  Add the contents of the food processor to the piping bag or Ziploc bag. Cut off the tip of the bag 1/4 of an inch up.

10.  Carefully pipe the avocado egg mixture into each egg white. Chop up the remaining bacon strips into small slivers. Garnish each egg with the bacon bit slivers and remaining lemon zest.

Created in partnership with the Hass Avocado Board

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Baked Avocado Bombs Coated In Fritos And Chili Cheese Are The Key To Success

Big Game Avocado Frito Pie Bombs | Foodbeast Kitchen


Posted by Foodbeast on Tuesday, February 2, 2016

You heard it here first—pie bombs are the new pies.

It’s a dark day for pies everywhere because we now have our hands on a formula for insanely delicious AVOCADO FRITO PIE BOMBS. Even more, they make for the perfect Game Day appetizer.

We’ve got Amy Erickson of Oh Bite It to thank for the recipe; she generously coats and bakes fresh avocados with Frito chips and chili cheese to make Bombs that burst with flavor, then adds a sprinkling of cilantro, jalapeno, Mexican crema, and cotija cheese to bring the heat!

You’d think that Bombs so delectable as these would set you back a couple of days at the gym, but guess what? Avocados are full of naturally good fats that are actually good for your body, AND they are cholesterol-free…so take that, Mom!

Learn how to turn this avocado dream into your reality with the instructions below, because Avocado Bombs are the new potato skins.


Photo by Pete Pham

Avocado Frito Pie Bombs

Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes


9×13 sheet pan

2 med/lg. Hass Avocados

2 – 9 oz. bags of Original Fritos

4 – 1″ cubes of sharp cheddar cheese

1 cup shredded cheddar cheese

approx. 1 cup of prepared chili, equally divided x4 between the avocados  *You may use a bit more or less chili just depending on the particular size of your avocados.




Mexican Crema or sour cream

cotija cheese


1.  Crush half a bag of the Fritos into crumbs (I used a food processor, but a zipper bag and muscles will work too) place them into a shallow bowl ..SET ASIDE..

2.  Lay out the remaining Fritos, plus some from the unopened bag if needed, evenly onto the sheet pan, creating a generous, bed of Fritos! ..set aside..

3.  Now, evenly cut each avocado in half lengthwise, and remove the pit

4.  Gently coat each avocado half in the crushed fritos and place them onto the sheet pan, nestling them slightly into the bed of Fritos.

5.  Place a 1″ cube of cheddar into each center of the avocados.

6.  And now top the cheese cubes with a generous scoop of the chili.

7.  Top the filled avocados and the bet of fritos evenly with the shredded cheddar.

8.  Bake them at 350 degrees for approx. 15-20 minutes..OR just until the chili and cheese are bubbly and the fritos are slightly golden.

9.  Let them cool for a few minutes, and then top them with some of the Mexican crema, and all the other preferred garnishes.

10.  Serve with a cold Mexican beer!

Created in partnership with the Hass Avocado Board


Free Appetizer at Outback Steakhouse Hinges on College Football Game


Who: Outback Steakhouse

What: Celebrating the Outback Bowl, the restaurant chain will give away a free appetizer to customers with any purchase. The appetizer, however, depends on what participating college team wins. If the Auburn Tigers win, customers will get a free order of Bloomin’ Onion. If the Wisconsin Badgers win, they’ll get a free Coconut Shrimp.

Where: All participating Outback Steakhouse locations.

When: The giveaway is only available on Jan. 2, 2015.


Waffle Fry Slider Burgers


Recipe: Neighbor Food


How to Make Bacon, Date, and Goat Cheese Cupcakes

Are you familiar with the appetizer “Devils on Horseback”? While there are many variations, the basic idea includes dates wrapped in bacon then stuffed with some sort of cheese and/or nut. I wanted to take this time-tested recipe and use it in a new way… and what more fitting way than to reimagine this classic as a dessert? So today we have Bacon, Date, and Goat Cheese Cupcakes:

Bacon Date and Goat Cheese Cupcakes

Bacon, Date, and Goat Cheese Cupcakes



  • 1 box chocolate cake mix
  • Eggs, oil, water called for on back of mix
  • 24 dates, pitted
  • 2 oz goat cheese

Frosting (adapted from Vermont Creamery)

  • 4 oz goat cheese
  • 4 oz butter, softened
  • 5c powdered sugar
  • 2T milk
  • 3oz cooked and crumbled bacon (or if you, like me, decided to be lazy, a bottle of bacon bits)


  1. Preheat the oven to 350 degrees and line cupcake tin with 24 cupcake liners.
  2. Slice each date down one side, so they open up… kind of like a clam shell.
  3. Stuff each date with a bit of goat cheese, and give each a little squeeze to kind of close it up and keep the cheese in there.
  4. Make cake batter as directed and distribute evenly into cupcake liners.
  5. Press a goat cheese filled date into each cupcake, and make sure each are covered with batter.
  6. Bake as directed and let cool. Meanwhile…
  7. Cream together the butter and goat cheese until combined.
  8. Add powdered sugar and milk and whip on high until fluffy, 2 to 3 minutes.
  9. Pipe frosting onto cooled cupcakes, and sprinkle each with a bit o’ bacon.

It’s a bacony cupcake with a surprise inside! Fun, easy, and definitely a way to mix things up when it comes to sweet and savory. Next time you need to bring an appetizer to an affair, bring these and see what happens.