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How To Make A Red Curry Pork Belly Corn Dog

The corn dog can be a tricky dish to master. Sometimes, you get lucky and find yourself holding the crispiest, most delicious piece of deep fried heaven on Earth. And other times, you’ll wind up with soggy, 99-cent mystery-meat on a stick from a lackluster carnival. There’s no in-between.

Case in point: Keith Prante’s mouth-watering recipe for Red Curry Pork Belly Corn Dog. Dipped and deep fried in a bomb all-natural Red Curry Sauce from World Foods (you can find their sauces near you here), it is superb to say the least and is definitely going to be setting a new standard for breaded meats everywhere.

With that cured-and-curried pork belly on the inside and sweet, golden-brown breading on the outside, this bad boy will take your tastebuds on a carnival ride of their own. Trust us—the proof is in the pork.


Photo by Pete Pham


6 oz Pork Belly

1 jar of World Foods Red Curry Sauce (available at Sprouts and Whole Foods)

8 oz Coconut milk

2 oz chopped cilantro

1 cup pancake mix

½ cup cornmeal

1 egg

1 cup milk

2 qts frying oil

1 corn dog stick

Pinch of salt

Pinch of baking soda

Curing Recipe

2 1⁄2 tbsp kosher salt

1 1⁄2 tbsp sugar

1 tbsp black peppercorns

1 tsp fennel seed

1 tsp caraway seed

1 tsp dried rosemary

1 tsp dried thyme

2 bay leaves

1 clove garlic, finely chopped

1) Cut pork belly into a 1”x4”x1” wiener and cure overnight (see above recipe).

2) Fry cured pork belly in hot oil (375F) until very crispy. Place “Corn Dog” stick into pork belly length-wise, and dip into Red Curry sauce. Let pork fully cool.

3) Once cooled, dip the curried pork belly into thick batter and fry. When frying, hold the corn dog in oil briefly to avoid batter sticking to bottom of fryer. Cook until golden brown.

4) Remove from oil and let cool. CAUTION: food will be very hot.

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How To Turn Green Curry Carnitas Tamales Into A Pie

If you’re familiar with tamales—and we sincerely hope you are—you know that traditionally, they’re usually prepared around the holidays or for celebrating a special occasion (though we’ll gladly accept a tamale anytime, any place). What you may not be familiar with is the tamale pie.

A tamale pie has the flavorful power of a thousand regular tamales, give or take. And when you’ve got the power of a Green Curry Carnitas Tamale Pie in your hands—you’re basically a god. We’re giving you the gift of almost-immortality with this heavenly recipe for Green Curry Carnitas Tamale Pie, devised by Chef Keith Prante.

The key ingredient that really makes the dish out-of-this-world is a rich, all-natural Thai Green Curry cooking sauce from World Foods (you can find this and/or more of their sauces here).

Be careful who you share it with, though. You don’t want this kind of power getting into the wrong hands—aka, any hands other than your own!


Photo by Pete Pham


3 lbs Pork Butt

2 qts Dr. Pepper soda

1 onion

1 carrot

1 celery stalk

1 bay leaf

3 tbsp curry powder

2 cups cotija cheese

2 bottles of World Foods Thai Green Curry Cooking Sauce (available at Sprouts and Whole Foods)

Banana leaves

Salt and pepper

Basic Masa Dough (yield: 7 cups)

4½ cups masa harina, such as Maseca

3¾ cups cold water

1½ cups cold lard or vegetable shortening

1 tbsp kosher salt


Saran wrap

Aluminum foil

Roasting pan

Deep dish baking pan (9”x13”)

Shallow cooking sheet

Part I – Prepping the Carnitas

1) Sear well-seasoned Pork Butt in hot sauté pan until golden brown on all sides. Add in deep roasting pan with soda, veggies, and spices.

2) Place saran wrap and foil over pan and cook at 275F for 8 hours. After it is cooked remove from liquid and shred either with 2 forks or in a large table mixer with paddle attachment.

3) When fully shredded add curry sauce and stir until fully incorporated. Set in fridge until cooled.

Part II – Prepping the Masa

1) Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.

2) Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes.

3) Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Cover and refrigerate at least 1 hour or up to 2 days before using.

Part III – Cooking the Pie

1) Preheat oven to 315F. Cover the bottom of the baking pan with banana leaves and add half the masa putting it on the walls of the pan.

2) Add cooled pork and spread evenly across the pan. Use the rest of the masa to cover the pork then cover the masa with remaining banana leaves.

3) Place 9”x13” pan on baking sheet and place water in baking sheet. Cover with saran wrap and foil for 20 minutes.

4) Remove leaves cover in cheese and let rest for 5 minutes and serve.

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This Epic Dish Fuses A Traditional Jewish Dish With Lasagna

A traditional dish of shakshuka consists of poached eggs that rest in a warm saucy sea of tomato, chili peppers, onions, and cumin spice. Now, imagine what this Middle Eastern masterpiece would be like fused together with the power of a hearty lasagna.

It just so happens that Chef Keith Prante (@haute_productions) did just this and created his very own recipe for Shakshuka Lasagna—and now we’re sharing it with you! He puts together the chunky lasagna with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and of course, poached eggs nestled between each level.

A blanket of mozzarella and sauce wrap things up. Now that you’ve got all the delicious details, it’s time to shake up shakshuka and bake some lasagna!


Shakshuka Lasagna

Serving size:

Cooking time: 45-60 minutes

1 box (1lb) lasagna pasta

1 can (29 oz) crushed tomatoes

1 large Spanish onion (sliced)

3 bell peppers (sliced)

3 diced Roma tomatoes

2 cups spinach

1 shallot (sliced)

3 cloves garlic (sliced)

1 teaspoon cayenne pepper

6 large eggs

6 cups mozzarella cheese

3 tablespoons fresh oregano (chopped fine)

1 cup extra virgin olive oil

Salt and Pepper to taste

1)   Preheat to over 325 degrees. Place pot of water on stove and bring to a boil. Add salt to water. Once boiling place pasta in water until it will bend (do not overcook).

2)   Remove pasta from water and toss generously with extra virgin olive oil, about 1⁄2 cup to avoid pasta sticking.

3)   Cook shallots and garlic in sauce pot and add after they become transparent. Add red bell pepper and onion to sauce pot. Cook for 10 minutes. Place crushed tomatoes and diced tomatoes in saucepot and place on low heat. Add remaining olive oil. Cook for additional 10 minutes or until vegetables are soft. Season with salt and pepper.

4)   Lay first level of pasta down on 11×13 pan and add sauce to cover the bottom. Add half the spinach and 1 cup of cheese. Crack eggs evenly around lasagna and add another sheet of pasta. Continue until you are out of blanched pasta. Make sure you season every layer with salt and pepper. For the last layer, generously cover with cheese and remaining sauce. Cover and bake for 20 minutes or until eggs are poached easy (runny yolk)

This post is sponsored by the Canned Food Alliance

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Get The Party Started With These Black Bean And Corn Double Deckers

This Black Bean and Corn Double Decker by Chef Keith Prante (@haute_productions) is arguably the new birthday cake. Yep, it’s that serious. Never again will you see another savory nor sweet creation that exceeds its beauty.

Essentially, this monster of a Double Decker is built with layers of tortilla stuffed with canned black beans, sweet corn, chicken, and cheese, cheese, cheese all the way! Think you can handle it? See the recipe below.


Black Bean and Corn Double Decker

Serving size: 2

Cooking time: 15-20 minutes

1 14.75 oz canned black beans (drained)

1 14.75 oz canned sweet corn (drained)

2 10 oz cans of chicken

4 teaspoons taco seasoning

4 cups cheddar jack cheese

1 tablespoon chopped cilantro

1⁄4 cup chopped onion

6x 8” flour tortillas

Optional: sour cream and guacamole

1)   Preheat oven to 275.

2)   Sauté black beans, corn, onions, and chicken until hot. Add cilantro, taco seasoning, and salt to taste.

3)   Place tortilla on a baking sheet and add cheese and chicken mixture. Then layer another tortilla on top, as well as more chicken mixture, and a third tortilla on top.

4)   Repeat for second “double decker.”

5)   Place in oven for 5 minutes or until cheese has melted flip “double decker.” Garnish with guacamole, sour cream and chopped cilantro.

This post is sponsored by the Canned Food Alliance