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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.

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Recipes Theme Parks

Disneyland Released Their Magical Churro Recipe And We Made It At Home

I haven’t been to a Disney park in a hot minute, and let’s be honest, I’m missing that Disney magic pretty badly. With many people cooking from home these days, Disney noticed that a fair amount of them were trying to recreate the magic of some of the park’s foods in their home kitchens.

While the parks themselves are currently closed, Disney Parks Blog has released their famous churro recipe so fans can properly capture that magic from home.

Foodbeast Marc, and self-proclaimed Mousketeer, decided to recreate Disney’s churro recipe at his home and shot an amazing video chronicling his experience. If you want to follow along with him, here’s exactly what you’ll need:

Ingredients

  • 1 cup water
  • 8 tablespoons butter
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon, divided
  • 1 ¼ cups all-purpose flour
  • 3 eggs
  • 1 ½ cups vegetable or canola oil
  • ½ cup sugar

The recipe serves about four people and should tide you over until the Disney parks around the world finally reopen. Be sure to check out the video above to see how we made this sweet snack. Until then, everyone stay safe and cook some amazing foods!

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Restaurants Video

This ENTIRE Beef Shank Is Dropped Into A Deep Fryer, Katsu Style

There’s something primal and majestic about holding an entire slab of meat on the bone. Whether it be a tomahawk ribeye or a fat Disneyland turkey leg, that feeling calls to our inner carnivore and urges us to surrender to our most basic instincts and tear it apart.

That bone-in aspect has been the reason why steaks, pork chops, and other similar cuts of meat are often served bone-in. Beef shanks also come with the bone, but are typically braised to the point that attempting to hold it results in all of the rich, tender meat sliding off. At Momofuku’s Bar Wayō in Manhattan, however, you can get a whole beef shank served as if it were a massive fried drumstick.

Bar Wayō’s Katsu Beef Shank takes a whole braised hunk of beef, breads it, then drops it in the deep fryer. Then, when it’s ordered, it goes through a second breading and deep fry process before being served with a curry sauce, pickles, and other accoutrements. Turning it into a sandwich seems to be an especially baller move at the bar.

You can find the Katsu Shank on the menu most nights, but it’s available in hyper-limited quantities and on a first come, first-serve basis.

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#foodbeast Cravings FOODBEAST Recipes SPONSORED What's New

Fried Egg Salad Bombs Are The Twist On The Classic Sandwich Filling You NEED


One back-to-school sandwich that always seems to get more flak than the others is the Egg salad sandwich. At its most basic level, the filling is a simple combo of Egg and mayo that could use some excitement. This take on the school lunch classic gives the humble egg salad a flavor-packed spin on its head.

These Spicy Fried Egg Salad Bombs, made in conjunction with the Incredible Egg, add texture and a spicy kick to the nostalgic Egg salad. Frying the Egg salad adds a layer of crunch and texture, further elevating the school lunch staple. As a fun visual, the actual yolks and whites of the Eggs have also been separated within the bombs, so if you slice into one lengthwise, it looks like an actual Egg on the inside.

This recipe is a fun way to get creative with hard-boiled Eggs and Egg salad, but also takes the taste to the next level with spices and herbs, including cayenne and parsley. Served with a creamy, spicy aioli, it’ll make for a great potluck food, or something to take on the go for lunch at school or work.

To create these Spicy Fried Egg Salad Bombs for yourself, peep the recipe below.

Ingredients

9 Eggs
1 tablespoon flour
1 ½ tablespoons mayonnaise
1 tablespoon cayenne

½ teaspoon cayenne [pepper, ground
Salt, to taste]
½ teaspoon onion powder
½ teaspoon dried parsley
1 pinch black pepper
1 cup panko breadcrumbs
For the aioli
½ cup mayonnaise
1 teaspoon ground cayenne pepper
Juice from ½ lemon

 

Servings: 2 (makes approximately 8 balls total)

 

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

 

Directions

 

Step 1
Bring small pot of water to a boil and gently submerge 8 Eggs (the last Egg will be used for the Egg wash). Set timer for exactly 15 minutes. Rapidly pull Eggs from pot once time is up.

 

Step 2

Transfer Eggs into a bowl of ice water and allow Eggs to cool. Peel Eggs when cooled and separate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the Egg whites.  

 

Step 3

Fold the flour, black pepper, and ½ teaspoon of the Cayenne pepper into the bowl containing the Egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed.

 

Step 4

Fold the mayonnaise, 1 tablespoon of cayenne pepper, onion powder, parsley, and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a ¼ tsp of flour to help it set up.     

 

Step 5
Grab a spoonful of the yolk mixture and roll into a 1-inch ball. Then, cover the ball with the Egg white mixture. To do this, first flatten the Egg white mixture in your hand until it is ¼ – ½ inch thick, and then form around the yolk ball. Place completed bombs onto a baking sheet lined with parchment paper. Place sheet pan in the freezer for 15-20 minutes to chill.

 

Step 6
While your Egg bombs cool, crack your last Egg into a bowl and add 1 tablespoon water. Whisk together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl.

 

Step 7

To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and ½ teaspoon of cayenne pepper. Set aside.

 

Step 8

Remove bombs from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the bombs into the Egg mixture, and then place them into the Panko bowl. Using your other hand, roll the bomb around in Panko and then place on another sheet tray. Continue the process until done.

Step 9
Heat your deep fryer or large pot with oil to 350° F. Place bombs in a deep fryer for 2-3 minutes, or until outside is golden brown. Serve!


Created in partnership with The Incredible Egg. 

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Culture Restaurants What's New

Dim Sum Gets Deep Fried And Bacon-Wrapped At This Unconventional Spot

There’s a beauty that comes from sitting down to dim sum with your friends and family. Going into a restaurant with a roaring hunger and eagerly watching those dim sum carts like hawks as servers roll by with steamers full of delicious Chinese cuisine is all part of the rewarding process that leads to a stomach full of mouthwatering bites. To some, it’s a morning tradition.

Tradition can be a beautiful thing, but sometimes it doesn’t hurt to change things up a bit.

Dim sum restaurant 18 Folds in Anaheim, CA, is doing just that by offering an unconventional twist on some classic dim sum items.

Photo: Peter Pham

While the restaurant offers time-honored dim sum items like shumai, har gow, braised pork belly, and sticky rice served in a lotus leaf, they also offer some more modernized alternatives.

Patrons can find out of the norm dim sum iterations like deep fried spare ribs and bacon-wrapped shumai on the restaurant’s ’18 Folds Originals’ menu.

Photo: Peter Pham

The shumai is made by mixing together ground pork and shrimp with herbs and spices and hand-folding the meat together inside a wonton wrapper. The tedious, six-hour process is typically done before service even begins. Once the restaurant is open, the shumai is steamed and wrapped in bacon before dropping into the deep fryer.

Photo: Peter Pham

Rather than braise these ribs like the pork belly, chefs marinate them for an hour before dunking them into the deep fryer. Succulent with a crunch that could wake the dead, this was definitely the first time I saw someone attempting to deep fry ribs. As a BBQ smoker, my concerns with the way these ribs were tackled were essentially flash-fried away. Paired with a spicy chili oil, these ribs were hand-to-heart game changing.

If your heart is set on the traditional, however, the restaurant also does dim sum proper. It also helps that it’s one of the few spots that offer dim sum in the later hours of the day. While my heart will always belong to traditional dim sum, there’s just something so enticing about these deep fried items. Why can’t a guy just enjoy both takes?

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#foodbeast Cravings FOODBEAST Restaurants

Here’s Where To Catch These Deep-Fried PIMENTO CHEESE Balls

Over the years, we’ve noticed one ingredient pairs best with cheese above all: MORE CHEESE. So what could go with a bed of baked macaroni and cheese? Perhaps a deep-fried ball of pimento.

Lucille’s Smokehouse created these deep-fried pimento cheese balls served on a heaping helping of mac and cheese. To compliment the crispy sphere of molten pimento cheese, the baked macaroni and cheese is made with pimento, bacon, smoked peppers, and onions.

Boy, we sure don’t envy the lactose intolerant right now.

The Pimento Ball Mac Dish was created exclusively for OOZEFEST, Foodbeast’s third annual all-you-can-consume cheese and beer festival. The cheese festival will be held on Saturday, Oct. 14.

For more information or to purchase tickets head to oozefestival.com.

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#foodbeast Beer Brand Cravings Culture Deals Fast Food Feel Good FOODBEAST Hit-Or-Miss News Now Trending Recipes Restaurants Video What's New

These Bite-Size ‘Pops’ Are Actually Deep Fried Burgers

The newest burgers at Slater’s 50/50 may smaller in size, but everything else about them is big — the flavors, the buzz surrounding them, and even more significantly, their impact.

Photos by Peter Pham

Exclusively available as Slater’s ‘Burger Of The Month’ during August of 2017, the premium burger chain developed a sweet and savory combination of two new burger creations that are actually smaller-scale versions of their classic ‘Old Timey’ and ‘Peanut Butter and Jellousy’ burgers — deep-fried and served on a stick.

The “Old Timey” features a Black Canyon Angus Beef patty, thick cut bacon, American cheese, grilled onion, lettuce, tomato, and 100 island dressing on a mini brioche bun, covered in crispy panko breadcrumbs, and the “Peanut Butter and Jellousy” comes with a Black Canyon Angus beef patty, thick-cut bacon, and peanut butter on a mini brioche bun, coated in chocolate cereal crumbs and smothered in strawberry jelly.

Those who are already fans of Slater’s signature burger offerings will be able to enjoy them in a whole new way, while also contributing to a powerful cause. Slater’s Burger Pops were ultimately developed in collaboration with Foodbeast and Project Hope Alliance, a Costa Mesa-based nonprofit organization committed to ending the cycle of homelessness.

A portion of the proceeds from the Burger Pops at all six Slater’s 50/50 California locations — Anaheim Hills, Huntington Beach, Pasadena, Rancho Cucamonga, San Diego, and San Marcos — will be donated to Project Hope Alliance. Even more, Elysian Brewing Company will match Slater’s 50/50’s total donation to Project Hope Alliance.

Needless to say, we expect these little guys to be pretty pop-ular.

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#foodbeast Adventures Cravings FOODBEAST Hit-Or-Miss News Now Trending

Check Out Disneyland’s New ‘Elote Style’ Deep Fried Corn on the Cob and Chicken & Waffles Skewer

Just when you thought Disneyland had run out of ways to keep you from having money in your pockets — I’m kidding, that will never happen.

In their latest food offerings that will have us gladly shelling out the cash, the Paradise Garden Grill inside Disney’s California Adventure in Anaheim, CA has once again developed quite a stir all over social media.

Enter the ‘Crispy Battered Corn on the Cob’ and ‘Chicken and Waffles Skewer’.

As you may know, many Californians are all about their eloté style corn and chicken & waffles so its no surprise that this exclusive dish is deep within the California Adventure park.

Photo by: Peter Pham

The buttery corn on the cob is lathered with the same famous batter they use on their corn dogs, but is then topped with cilantro-lime mayo, lots of parmesan cheese and other seasonings.  While its not “technically” eloté, you still have a way to kinda satisfy those cravings inside the park.  Or you could just ask for a knife and whittle down the kernels.

Photo by: Peter Pham

The skewer on the other hand is a juicy chicken breast covered in waffle batter, deep fried to golden perfection, topped with powdered sugar and accompanied by a rich, delectable sage,maple and bacon bits-filled syrup that just steps the flavor up multiple notches.

In classic theme park fashion, DCA has taken the deep frying to a fantastic level, delivering more variety and deliciousness within the company’s many parks.  Who knows how long these menu items are going to last, though… so get going!