You may think that Korean flavors clash with cheese and pasta, but if you choose the right cheeses they go really well together. For this mac and cheese I used a creamy mild mix of colby and muenster cheeses to create a perfect backdrop for the bold, savory and stringent flavors of bulgogi and kimchi. Go ahead and bake this in a casserole, but if you have the korean stone pots known as Dolsot it makes for a dramatic presentation sure to make your guests mouths water.
I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.
I had never had an apple fritter before the day I made this burger and I thought it was pretty awesome! And so were these crazy breakfast sausage burgers that use the apple fritter as the bun. Check out my Apple Fritter Burger recipe from Tablespoon.
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.