You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)
Brazil
Australia
France
Greece
Italy
India
Japan
Lebanon
South Korea
Spain
Switzerland
Vietnam
20 September 2009
Photos: Funny Food Flags From International Food Festival
From Denny: The International Food Festival held in Sydney, Australia this September 8th decided to create food flags for several countries. Thanks to toxel for posting these funnies.
You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)
Brazil
Australia
France
Greece
Italy
India
Japan
Lebanon
South Korea
Spain
Switzerland
Vietnam
You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)
Brazil
Australia
France
Greece
Italy
India
Japan
Lebanon
South Korea
Spain
Switzerland
Vietnam
19 September 2009
Video: Making a Difference, Unknown Donors Can Help Those in Need
From Denny: These folks came up with a great idea of how to help a friend or neighbor without the embarrassment of knowing it was you - GivingAnon.com.
"From the desperation of an empty bank account came the inspiration Lionel Thompson needed to help others who were stuck in a similar situation."
"From the desperation of an empty bank account came the inspiration Lionel Thompson needed to help others who were stuck in a similar situation."
Visit msnbc.com for Breaking News, World News, and News about the Economy
18 September 2009
Video and Recipes: Chocolate Brownies with a Twist, Recipes for Easy Weekend Menu
From Denny: I don't know how I missed this little gem of a video. While it was set up for a Labor Day picnic this is a menu you can use anytime on the weekend when you want something tasty but don't want to spend a lot of time tending over the stove. The crispy not fried chicken looked great! What was especially clever - and tasty - is her idea of crushing Parmesan croutons and using them as her breaded coating for the chicken, awesome! Her idea for the simple made-from-a-mix brownies where she added some cherry pie filling. Take a look!
Easy creamy coleslaw
From: Chef Katie Brown
INGREDIENTS
• 4 cups preshredded cabbage for coleslaw
• 3 carrots, peeled and shredded
• 2 bunches radishes, thinly sliced in rounds
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
DIRECTIONS
Mix together coleslaw mix, carrots, and radishes. Set aside.
Mix all other ingredients except the salt and pepper together in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss. Salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
Crispy no-fry fried chicken
From: Chef Katie Brown
INGREDIENTS
• 8 cups garlic and Parmesan croutons (2 packages)
• 4 tablespoons dried thyme
• 6 tablespoons fresh parsley, roughly chopped
• 10 eggs, lightly beaten
• 5 tablespoons spicy brown mustard
• 3 tablespoons olive oil
• 4 cups flour
• 4 chickens, quartered
• Salt and pepper to taste
DIRECTIONS
Preheat oven to 425 F.
Prepare the "assembly line" of ingredients that you will use to coat the chicken. First, place croutons and dried thyme in a food processor and pulse until chopped roughed. Transfer the crouton-thyme mixture to a large plate and mix with parsley. Set aside.
Make the "glue" that will hold crumbs on to the chicken parts. In a bowl, whisk together eggs, mustard, and oil. To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.
Rinse the chicken parts under cool water and pat dry with paper towels. Generously season chicken skin and meat with salt and pepper.
Dredge a piece of chicken on both sides in the flour and shake to remove the excess. Dip the flour-coated chicken in the egg mixture. Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.
Place coated chicken, skin side up, on baking sheet. Bake for 40 minutes or until juices run clear when pierced with knife.
Chocolate brownies with a twist
From: Chef Katie Brown
INGREDIENTS
• 1 box brownie mix
• Zest of 1 orange, plus the juice of 1/2
• 1/2 cup cherry pie filling, roughly chopped
• 1 cup walnuts, roughly chopped
DIRECTIONS
Preheat the oven to 350 degrees and prepare a 13x9 baking dish with cooking spray.
Make the brownie mix according to the directions and stir in the walnuts, orange zest, and juice.
Pour the mixture into your prepared baking dish and drizzle on the cherry pie filling. Using a knife, swirl the cherries into the brownie mixture, then bake until a toothpick inserted into the brownies comes out clean, about 35 minutes.
Visit msnbc.com for Breaking News, World News, and News about the Economy
Easy creamy coleslaw
From: Chef Katie Brown
INGREDIENTS
• 4 cups preshredded cabbage for coleslaw
• 3 carrots, peeled and shredded
• 2 bunches radishes, thinly sliced in rounds
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
DIRECTIONS
Mix together coleslaw mix, carrots, and radishes. Set aside.
Mix all other ingredients except the salt and pepper together in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss. Salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
Crispy no-fry fried chicken
From: Chef Katie Brown
INGREDIENTS
• 8 cups garlic and Parmesan croutons (2 packages)
• 4 tablespoons dried thyme
• 6 tablespoons fresh parsley, roughly chopped
• 10 eggs, lightly beaten
• 5 tablespoons spicy brown mustard
• 3 tablespoons olive oil
• 4 cups flour
• 4 chickens, quartered
• Salt and pepper to taste
DIRECTIONS
Preheat oven to 425 F.
Prepare the "assembly line" of ingredients that you will use to coat the chicken. First, place croutons and dried thyme in a food processor and pulse until chopped roughed. Transfer the crouton-thyme mixture to a large plate and mix with parsley. Set aside.
Make the "glue" that will hold crumbs on to the chicken parts. In a bowl, whisk together eggs, mustard, and oil. To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.
Rinse the chicken parts under cool water and pat dry with paper towels. Generously season chicken skin and meat with salt and pepper.
Dredge a piece of chicken on both sides in the flour and shake to remove the excess. Dip the flour-coated chicken in the egg mixture. Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.
Place coated chicken, skin side up, on baking sheet. Bake for 40 minutes or until juices run clear when pierced with knife.
Chocolate brownies with a twist
From: Chef Katie Brown
INGREDIENTS
• 1 box brownie mix
• Zest of 1 orange, plus the juice of 1/2
• 1/2 cup cherry pie filling, roughly chopped
• 1 cup walnuts, roughly chopped
DIRECTIONS
Preheat the oven to 350 degrees and prepare a 13x9 baking dish with cooking spray.
Make the brownie mix according to the directions and stir in the walnuts, orange zest, and juice.
Pour the mixture into your prepared baking dish and drizzle on the cherry pie filling. Using a knife, swirl the cherries into the brownie mixture, then bake until a toothpick inserted into the brownies comes out clean, about 35 minutes.
17 September 2009
Photos: Funny Food Flags From International Food Festival
From Denny: The International Food Festival held in Sydney, Australia this September 8th decided to create food flags for several countries. Thanks to toxel for posting these funnies.
You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)
Brazil
Australia
France
Greece
Italy
India
Japan
Lebanon
South Korea
Spain
Switzerland
Vietnam
You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)
Brazil
Australia
France
Greece
Italy
India
Japan
Lebanon
South Korea
Spain
Switzerland
Vietnam
Video and Recipes: Easy Dips and Cool Appetizers
From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!
* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.
Vegetable fritters
From: Chef Curtis Stone
Makes: 12
INGREDIENTS
• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)
DIRECTIONS
Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.
Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.
Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.
Add the vegetables and stir to coat with the egg.
Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.
Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.
Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.
Place the fritters on a platter and serve with the sour cream-dill sauce.
***
Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!
Barbeque chicken quesadillas
From: Chef Curtis Stone
Serves: 4
INGREDIENTS
• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce
DIRECTIONS
Preheat oven to 250F.
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.
Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
Fold the uncovered half of each tortilla over the filling to form a half moon shape.
Heat a large flat griddle pan over medium heat.
Place 2 quesadillas on the griddle.
Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
Transfer the quesadillas to a baking sheet and keep them warm in the oven.
Repeat with the remaining 2 quesadillas.
Cut the quesadillas into wedges and serve.
***
This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!
Fresh crab and avocado dip with crispy tortilla chips
From: Chef Curtis Stone
Serves: 6
INGREDIENTS
• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish
DIRECTIONS
Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.
Season the avocado mixture with salt and pepper to taste.
Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.
Squeeze the crabmeat gently to remove any excess liquid.
Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.
Season with salt and pepper to taste.
Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
Cover and refrigerate until ready to serve.
Heat 3 inches of oil in a wok or deep skillet over medium-high heat.
Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.
Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.
While the chips are still hot, sprinkle them lightly with salt.
Garnish the dip with basil leaves and serve with the tortilla chips.
Visit msnbc.com for Breaking News, World News, and News about the Economy
* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.
Vegetable fritters
From: Chef Curtis Stone
Makes: 12
INGREDIENTS
• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)
DIRECTIONS
Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.
Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.
Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.
Add the vegetables and stir to coat with the egg.
Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.
Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.
Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.
Place the fritters on a platter and serve with the sour cream-dill sauce.
***
Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!
Barbeque chicken quesadillas
From: Chef Curtis Stone
Serves: 4
INGREDIENTS
• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce
DIRECTIONS
Preheat oven to 250F.
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.
Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
Fold the uncovered half of each tortilla over the filling to form a half moon shape.
Heat a large flat griddle pan over medium heat.
Place 2 quesadillas on the griddle.
Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
Transfer the quesadillas to a baking sheet and keep them warm in the oven.
Repeat with the remaining 2 quesadillas.
Cut the quesadillas into wedges and serve.
***
This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!
Fresh crab and avocado dip with crispy tortilla chips
From: Chef Curtis Stone
Serves: 6
INGREDIENTS
• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish
DIRECTIONS
Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.
Season the avocado mixture with salt and pepper to taste.
Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.
Squeeze the crabmeat gently to remove any excess liquid.
Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.
Season with salt and pepper to taste.
Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
Cover and refrigerate until ready to serve.
Heat 3 inches of oil in a wok or deep skillet over medium-high heat.
Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.
Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.
While the chips are still hot, sprinkle them lightly with salt.
Garnish the dip with basil leaves and serve with the tortilla chips.
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