For today’s food feature on Food Porn Friday, we came across a scrump-delicious lip-smacking recipe that is an ideal dish to make for Father’s Day. This recipe, by Teri Lyn Fisher and Jenny Park, is from the kitchen at Delish.
Cilantro-Lime Chimichurri Grilled Steakis an easy entrée that is made with zesty ingredients like minced cilantro, chives, garlic, lime, extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper and a pound of skirt steak. Served with a side order of asparagus, you are sure to impress your “Father of the Day” with your artsy grilling skills. Clickherefor the recipe.
So for all of you dads, grandfathers, surrogate fathers, mother-fathers, and other father figures, we wish you a fun-filled day of rest, relaxation, and good eating! Wishing all of you a…
June is National Strawberry Month and oh what a berrylicious month it is going to be! Here are some easy to make strawberry inspired recipes to tickle your taste buds this month.
Roasted Strawberry and Tahini Buttermilk Shake – Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed. Clickhereto check out this easy recipe from Bon Appetit.
Image credit: Taste of Home
STRAWBERRY SHORTCAKE STACKS RECIPE – These light and airy puff strawberry pastry stacks let the fruit shine. Clickhereto get this easy stackable pastry puff recipe from the kitchen of Taste of Home.
Image Credit: Mike Krautter
Strawberry Spinach Salad– Strawberries, baby spinach, and feta in a white-balsamic vinaigrette create perfect harmony in this simple salad. Click herefor this tasty, healthy recipe from the kitchen of Martha Stewart.
June is known as the big celebratory month for weddings. Part of the pomp and circumstance of the reception is the pièce de résistance, that focal point and conversational piece near the banquet table. Wedding cakes are created with as many frills and detail as the flowers, and the bride’s wedding dress. Here are a few whimsical and romantic extreme wedding cakes that are sure-fire pieces of edible art to tantalize any wedding reception.
Can you believe we are already kicking off our Memorial Day weekend celebration? My gosh, where did the time go so fast?
If you need a different and interesting recipe to wrap your taste buds around for this Memorial Day holiday cookout, then here is a surefire conversational piece to set your table with. Just imagine combining coffee, and Dr. Pepper into a big juicy Angus beef burger.
You’re probably scratching your head and saying huh? What a combination right? Yeah, I thought the same thing too until I came across this recipe by Amanda from the kitchen of The Chunky Chef.
Click here to get this recipe for juicy burgers seasoned with a spiced coffee rub paired with peppered bacon and homemade Dr. Pepper BBQ sauce. If you plan to delight your guests with this Coffee-Rubbed Burger with Dr. Pepper BBQ Sauce, be careful because they may never leave! 😀
Searching for a delicious British dish, which is big on comfort, timeless and tasty? This recipe is an excellent complement to celebrate the royal wedding this weekend.
Why not try your hands at this Beef, Ale & Parsnip Pudding, by Silvana Franco from the kitchen of BBC GoodFood. If you never tried making this traditional steak and ale pie with suet pastry, then here is an idea for a delicious brunch, lunch or dinner gathering.
PREP: 20 MINS | COOK: 3 HRS, 30 MINS | Serves 4
1 large onion, chopped 100g smoked bacon lardons 2 tbsp olive oil 500g lean stewing beef, cubed 2 tbsp plain flour 3 parsnips, cubed 500ml brown ale 300ml beef stock 2 tbsp cranberry or redcurrant jelly 4 thyme sprigs greens, to serve (optional)
For the suet pastry butter, for greasing 300g self-raising flour, plus extra for dusting 2 tsp English mustard powder 140g shredded suet
For directions on how to marry these ingredients to make your perfect royal accompaniment, click here. Be sure to check out BBC Good Food for more fabulous recipes to satisfy your royal tastebuds. Good eating.
Lord knows I can certainly use a big bowl of pad thai right now. I saw this amazing tangy, savory, sweet and slightly spicy stir-fried recipe from the kitchen of Seonkyoung Longest, whose nickname is Flower Pig. She says this is the BEST Pad Thai recipe to make at home.
She cautions that making this dish is a little tricky to master but offers some personal, excellent advice when making this unforgettable mouthwatering dish.
1. First, don’t be afraid of using enough oils. Because of the type of noodles, without generous amount of noodles, you will end up a huge chunk of noodles and you don’t want that right?
2. Second, make sauce in a bowl before start cooking- this is actually what you have to do any type of stir fry recipes. This way you can taste then sauce ahead- so you can fix it if you need to, not while you are cooking. Good stir fried food’s secret is high heat, so prepare your ingredients.
3. Third, if your noodles are not cooked some reason, no worries! Just add more water, 2 tablespoons at a time!
Soak dried rice sticks into warm water for 10 to 15 minutes until soften and drain completely. If you are using semi-fresh one, skip this presses.
Chop shallot and preserved sweet radish finely. Cut tofu small bite sizes and chive into 2-inch long pieces. Chop roasted peanuts finely. Set all vegetables a side.
In a mixing bowl, combine all ingredients for sauce and mix well until tamarin and sugar has dissolved.
Heat a wok over high heat and add 1 Tbs of cooking oil; add slicked chicken and shrimp and cook until they are ¾ way cooked and golden edges, about 1 minute each side. Remove from wok and set aside.
In same wok, add 1 Tbs cooking oil; add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more harden outer skin- that will prevent from breaking.
Add hopped shallot and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and sauce we made earlier. Stir fry until noodle observed sauce completely and no more liquid on bottom of wok, about 2 to 3 minutes. If your noodles are cooking slowly, add more water 2 Tbs at a time. If your noodles are sticking together too much, add 1 Tbs oil at a time.
Push everything to side of wok to make room for eggs. Add a bit more oil and crack 2 eggs right into wok. Don’t scramble yet, let them cook half way though. Then break yolks and start scramble. This way you will have nice egg bites. Now mix scrambled eggs and noodles together by tossing and stirring.
Now add beansprouts, garlic chive, peanuts, chicken and shrimp. Toss everything together for about 1 minutes. Remove from heat and transfer to a serving plate.
If you like to serve with extra fresh beansprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime. Enjoy!
Today on Food Porn Friday, we are celebrating the poetry of caramel popcorn as we celebrate National Caramel Popcorn Day. Instead of taking the easy way out by going to your local market and buying some boxed caramel flavored popcorn, why not make this easy snack yourself?
This recipe forSkinny Caramel Popcornfrom the SparkPeople Cookbook is an ideal snack to make that would complement any book of poetry.