These sandwiches sparked a really interesting debate. They were very good sandwiches, and they all got devoured pretty quick, but lobster is definitely one of those ingredients that people are purists about. The whole state of Maine will shun you if you put an ounce of celery in a lobster roll! My friends were all a little preoccupied about the lobster not exactly being the star of this sandwich, and I can understand that thought especially when you are dealing with something as delicious and expensive as lobster can be. If you read this site at all though, you know that no ingredient or dish is sacred here. I don't mind pissing off a whole country with a misplaced drop of cream in a carbonara, and I don't mind using lobster in fun new and creative ways, especially when the results can be as delicious as this!
I wanna grow tomatoes on the front steps. Sunflowers, bean sprouts, sweet corn and radishes. This is what Courtney Barnett is planning in her song Avant Gardener before her day takes a bad turn. I imagine that things got better and she was able to plant that garden eventually so the neighbors would stop thinking that they have a meth lab in the house. Then one day after the garden grew, she made this sweet salad with the harvest.
I wanted to call this pesto "bazelnut" but they didn't love that idea over at Tablespoon. This is one of thoes recipes where I thought of the name before I thought of the recipe, just because the words fit together so well. It came out really awesome and a different spin on summer grilling. Try the hazelnut basil pesto skewers recipe from Tablespoon.
As you probably have realized, I love stuffing burgers. I had this great Jones Dairy Farm Sausage and I was wondering how to make it into a stuffed burger. The first thing I thought of was going with a bangers and mash theme with the burger. I made a cheesy mashed potato that I let cool and harden, and then I stuffed it into the sausage patties. The resulting burgers came out amazing!
Well, I don't know if anyone else did, but I sure had a lot of fun this week doing all these kombucha posts. Honestly if a single person tried kombucha for the first time because of me then it was all worth it! Thanks for baring with me if you hate kombucha. The thing is, when I get really excited about a food that is new to me, I just need to start exploring it as much as I can, and that's why I did a whole week of these posts.
If you drink kombucha strictly for the medicinal benefits, you might be confused by using it in recipes. Especially in a cocktail! I drink and love kombucha though for its super tasty and refreshing qualities, and I thought it would go great in some boozy mixtures. What's interesting is that kombucha itself usually carries around 0.5% ABV. The line between kombucha and alcoholic beverages is already blurred as a couple breweries are even using kombucha in beer making!
When I was brainstorming ideas for what to cook with kombucha, I did a quick google search for recipes with champagne in them. To my palate, champagne, sour beers, and kombucha all have a similar thing going on and if one works in a recipe, the others should too. I saw a lot of champagne risottos which struck me as a little odd because with a small amount of champagne in a risotto you really aren't going to taste it. Sounds like a waste of champagne! I decided to adapt the champagne risotto idea for kombucha, but use some ingredients that would enhance the tea flavor profile, and use a nice amount of it so that you could really taste it in the final dish.
I've seen orange soda in ceviche before, so I thought that the sour effervescence of kombucha would be a welcome addition to a fresh fish ceviche on a hot night last week. I used GT's "trilogy" kombucha for this recipe which is lemon, raspberry, and ginger, and pretty much one of the best things I have ever tasted. Some fresh peaches and a little bit of habanero helped bring everything together and make this a meal to remember.
I have been completely obsessed with kombucha for the past 6 months or so. I had never even had it before then! I just absolutely love the fizzy fresh sour flavor. It's like a healthy soda! The first few months of my obsession I wasted so much money buying kombucha at the store, but then I found out it was super easy to make at home. There is a lot of info on kombucha brewing out there, and I'm no expert, but here is what I did and some links to sites I used as a guide. Hopefully I can convince some people to start brewing their own kombucha too! Or at least just try some if you haven't had it before.
Oh yea btw, I love kombucha so much that I'm gonna post about it all week. Kombucha week begins now!
After a long weekend full of beer and bbq's, I had to pull it together on monday night with a healthy meal that would help me get my act together for the rest of the week. I pretty much grabbed whatever vegetables were in the fridge and mixed them in with some lentils to serve over quinoa. It came out really great and I have been eating healthy ever since! We'll see how this weekend goes though...
I thought that this was just a gimmick thing but really it is so crazy delicious and amazing! I was shocked while eating it and I think that everyone should try it this weekend. Check out my Ramen Grilled Cheese recipe from Tablespoon.