I went back to hang out with my old friends Ashley and Seth on Mass Appeal this weekend and made some fun spicy grilled treats. You can check out the video below, we had a lot of fun!
Here are a bunch of really big and pretty food pictures you can use as wallpapers from the past 9 months of The Food in my Beard. I have decided it is time to stop formatting these images into different sizes. At this point there are so many different screen sizes and your device, tablet, or computer will format the image perfectly for you anyways. If you like these, there are a lot more in the archives. Please don't use these commercially without asking.
At a recent grilling party with some friends, someone had taken the liberty to break into the s'mores a little prematurely. Watching the marshmallow perfectly brown I happened to be standing in just the right spot that the marshmallow was directly in front of a burger on the grill in my eyeline. I laughed to myself thinking that the gooey browned marshmallow looked like cheese on the burger. I then stopped laughing and took out my phone for a quick note-to-self. MAKE S'MORES BURGERS IMMEDIATELY it read. And why not? Marshmallow, chocolate, and graham are one of the best flavor combinations in the world, and it's no secret that chocolate and burnt sugar go great with a bit of salt. I showed up at my friends place this weekend with the ingredients and about 5 options for how we might do this. We narrowed it down to the 2 best ideas and got to work!
I really think that udon is the future of pasta salad. Seriously this noodle is so chewy and perfect for cold preparations. I made this pasta salad with leftover taco meat and mixed it with yogurt and ponzu and it made a fantastic side dish for a bbq. You read it here first folks. Udon is the future of pasta salad.
Summertime and the grillin's easy. Especially when it comes to grilled pizzas. I made a great one with a creamy mashed potato sauce recently that was not only fun to make but well received by my friends. Check out my Grilled Loaded Potato Pizza recipe from Tablespoon.
I recently got together with some friends for a little grill session. We wanted to have kabobs, but needed a fun new twist on them. That's when I had the idea to just wrap everything in bacon! It actually worked way better than I expected. Normally I wouldn't think to use cauliflower on the grill, but since it was wrapped in bacon it was slowly basted by bacon fat the whole time it cooked to make a tender, juicy, and flavorful option. Zucchini is a standby when making kabobs, and the bacon wrap only made it more interesting. And normally you wouldn't really be able to grill fragile meatballs, but because of the bacon wrap the meatball held together great! The only thing that didn't really work out was the bacon wrapped pineapple. The pineapple was too juicy and caused the bacon wrap to not really adhere to the pineapple and fall apart on the grill. We used Jones Dairy Farm Applewood Smoked Bacon which was a perfect choice for the kabobs. It is a nice thickness that cooks fully in the amount of time it takes for the veggies to get tender, and it has so much flavor that it really enhances the veggies.
I had lots of mortadella leftover from my meat slicer party, and here is just another fun way I used it up. What I enjoyed about this pasta was the creamy mustard flavor, and also the fact that the pasta and all the ingredients were similarly sized. You could just sort of shovel it all into your mouth and get all the different ingredients in each bite. Shovel-able is a great attribute for any pasta dish.
Because I work at a burrito shop that has great tacos, I don't usually make them at home. The craving came up the other day though for plantain tacos so I whipped some up! They were much different than what we have at work so I was happy that I had made them. I highly recommend these as a filling vegetarian dinner and something new to eat next week!
This is a really good recipe, but also look at this photo guys! For some reason I'm really into these pictures. But yea, the food is good too. Check out the easy Pineapple Chicken Yellow Curry recipe I wrote for Tablespoon.
One of the best moments from my recent trip to Italy was exploring the Bacari in Venice and sampling the bar bites known as Cicchetti, Italy's version of tapas. My family and I basically stick out as tourists and can be spotted from a mile away. As we piled into these hole in the wall spots down the side alleys of Venice in the pouring rain we would first get interesting looks from the waiter/bartender/food preparer. Once he could tell that we sort of knew what we were doing with little things like ordering wine as "ombra" instead of asking for house red, everyone relaxed a bit. In the Venice bacari, ombra means a small glass of local wine. Once we got settled with our wine and dried off a bit, it was time to get to the food. All of the small bites would be lined up behind a glass case and it was easy to point at what we wanted. Little bit of this, couple of these, maybe one or 2 of the weird looking one, and we were ready to eat! We went to 3 or 4 bacari during our time in Venice, some more traditional, and others more modern, and we sampled tons of Cicchetti, most of which I hope to recreate for posts in the coming months.