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Sriracha, Pickle and Jalapeño-flavored Cashews Are Real And We Can’t Get Enough

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Photo by Pete Pham

We’ve seen nuts before. We’ve seen cashews before. But when’s the last time you had your hands on a sweet pack of cashews with a flavor other than “Original” or “Lightly Salted?”

I’ll stop you right there—NEVER, that’s when! Maybe you’ll find the occasional “Honey Roasted,” but other than that, our options for tasty cashew snackin’ are disgustingly limited in the mainstream. What kind of treatment is that for the fanciest of nuts*?!

That’s where Emerald® Nuts comes in, picking up the slack that other packaged nut brands are leaving behind. They’ve got not one, not two, but FOUR different flav’s of cashews alone. Thank the LAWD.

Check it: Dill Pickle. Jalapeño. Sriracha. Salt & Pepper. No GMO’s, either. Just good ol’ cashews, dusted in a blanket of salty, zesty, spicy FLAVOR. That’s what I’m talkin’ about. The new flavors are currently available at select retailers nationwide for a suggested retail price of $3.99.

*Botanically speaking, cashews are considered seeds—delicious, delicious seeds. Though, they are culturally accepted as part of the nut family.

Created in partnership with Emerald® Nuts

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This UK-Inspired Earl Grey Cocktail Is Perfect For Springtime And Tea Time

The Spring season has finally transitioned from “right around the corner” to “OH SHIIIIIT it’s SPRING! SPRING BREAK 2016 NO REGRETS!! #CanItBeSUMMERyet?!?”

No, it cannot be summer yet. We’re too busy enjoying la primavera to even think about el verano—flowers are blooming, birds are chirping, butterflies are butterflying, and bees are buzzing. You deserve a buzz of your own, too.

Enter: the FOGGY LONDON, a hot tea cocktail that mixes classic Earl Grey tea with gin, vanilla simple syrup, steamed milk, and lavender. The gin will cleanse your soul better than any “spring cleaning” sesh would, while the rest of the ingredients are reminiscent of springtime themes like refreshment and lightness.

And at the end of the day, The Foggy London makes for a solid cocktail without leaving your belly feeling too solid. Enjoy it by yourself, with your mom, or with your mom’s mom during afternoon tea time (depending how tight you are with Granny).

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Photo by Marc Kharrat

The Foggy London

6-oz. Earl Grey tea

1-2-oz. Gin

1-oz. Vanilla simple syrup

Steamed or very hot milk

Lavender sprigs

1.   Brew Earl Grey tea with milk and let it steep for 4-8 minutes.

2.   Combine all of the above ingredients with 2 sprigs of lavender and mix well. Garnish with lavender. 

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Here’s How To Make A Boozy, Masala Chai Toddy

It’s all over—the holidays have been celebrated, the games have been played, and red carpets have been rolled up (for the most part). We’re officially entering that dark part of winter when the weather sucks and everyone’s down with a sickness; the only light at the end of the tunnel is knowing sweet spring is close enough to taste.

But, we can’t taste it just yet, so until we can, let’s try and keep spirits cheery by making the most of the season… aka, drink up! A little boost from a Masala Chai Toddy should do the trick. With a rich blend of aromatic spices and black tea, a touch of sweetness from condensed milk, and a few splashes of dark rum (for good health), it’s the perfect pick-me-up for this kind of spell.

Luckily the recipe is so easy a snowman could do it. Lipton’s Enticing Chai already contains many of the essential spices and herbs that make a Masala Chai—black tea, cinnamon, allspice, ginger, black pepper, and cloves. Simply brew and mix well with the milk, rum, and some crushed cardamom, and you’ll see yourself warming up in no time.

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Photo by Marc Kharrat

Masala Chai Toddy

6 oz Lipton Enticing Chai tea

1 oz condensed milk

1 oz dark or Indian rum

Green cardamom pods

Cinnamon sticks (for garnish)

1) Brew Chai tea with crushed cardamom and let steep for 4-8 minutes.

2) Add the condensed milk, followed by the dark rum. Mix well.

3) Using a fine sieve strain the liquid into a glass. Garnish with cinnamon sticks and crushed cardamom.

Created in partnership with Lipton

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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.

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Photo by Pete Pham

INGREDIENTS

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!

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Photo by Pete Pham

INGREDIENTS

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

SUPPLIES

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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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

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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

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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

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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

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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.

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Photo by Pete Pham

Avocado Fries with Carne Asada

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

INGREDIENTS

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.

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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

Introducing: AVOCADO CHILI BOMBS.

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.

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Photo by Pete Pham

Avocado Frito Pie Bombs

Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

INGREDIENTS

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.

GARNISH:

cilantro

jalapeno

Mexican Crema or sour cream

cotija cheese

Directions:

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