Posts for June 19th 2009
Summer is the height of food festival season, and Party and I are in the thick of it now, paying visits to everything from the Great American Food & Music Festival to Sunset magazine's Celebration Weekend. As you read this, we're at the biggest one of all, the Aspen Food & Wine Classic — but before we left we had time to make some standout Summer dishes, like Pink Torpedoes, Parmesan fricos, and an airy, berry pavlova. Were you paying attention? Take our quiz to find out.Take the Quiz
Modified from Trader Vic via the Chicago Sun Times
Spicy Tuna Poke with Guacomole
1 pound of sushi grade tuna, diced into 1/4 inch cubes
1 jalapeno chili, finely chopped, remove seeds and white flesh if desired
1 Fresno chili, finely chopped
1 shallot, finely chopped
3/4 cup soy sauce
1/4 extra virgin sesame oil
1/4 cup cilantro, finely chopped
Juice of one lime
Cilantro leaves to garnish
1 bag of tortilla chips
- Mix the tuna, shallot, jalapeno, Fresno Chile, sesame oil, soy sauce, cilantro in a large bowl.
- In another bowl, mash the avocados with the lime juice. Add salt and pepper to taste.
- Plate the tuna poke with the avocado on the side. Garnish with cilantro leaves and chips, if desired.
Love frosting? Well, I have news for you! For the Summer, everyone's favorite bakery, Sprinkles, has launched a new product: frozen frosting shots. Yes, your eyes do not deceive you. For $.75, at all Sprinkles locations, you can actually purchase a shot of frosting that's frozen. Earlier this week, we were lucky enough to receive a large sample of the sugary treats from Sprinkles. To find out how they taste, read more
While thick, marbleized chunks of grilled beef tenderloin may be a dish dad has had a million times, the accompaniment — a creamy corn and bacon relish — is an innovative and unexpected surprise. To add depth of flavor, the corn is grilled before being tossed with the remaining relish ingredients. You can cook the relish in a saute pan over the coals like the recipe does, or if you prefer, throw things together in the comfort of your kitchen. To show dad you love him, make this meal, and check out the recipe: read more
For the no-fuss father, keep the decor of your Father's Day celebration minimal and outdoorsy. Since the majority of the menu is grilled, a Weber barbecue is a must. Whenever we have big parties, my dad always fills a bucket or cooler with ice and beverages. The fridge is normally full of food, so having another vessel for chilling beverages is a good idea. Place an everyday vinyl tablecloth on the table. Cover a metal platter with rock salt and serve the barbecued oysters on top. Plastic plates ensure that nothing breaks, and dark-colored cloth napkins are necessary for enjoying sticky ribs. Pour the gin and tonics into classic glass tumblers.
My dad's prone to mosquito bites, so we always light several citronella candles when eating on the deck. Finally, instead of a bouquet of flowers, give Dad a money tree. While it doesn't grow cash, it does wish prosperity on those who possess it.
Fried pickles accompanied by a side of ranch dressing are a staple on many a pub's menus, so recently, I decided to give them a try at one of my favorite spots, Barclays. With their salty goodness (think salt and vinegar chips), they complemented my pint of Guinness. However, I wouldn't dare to eat an entire plate of them, it's too much sodium for my taste. Would you give this crunchy and salt-laden pub delicacy a shot?
Put your hands together for YumSugar reader allegro! She is the lucky winner of our Father's Day-themed giveaway. When she heard that she had won a prize package from Williams-Sonoma that includes grass-fed steaks, grilling tools, and wine essentials, allegro said, "I'm truly honored and grateful to everyone and will be delighted to accept this prize." Well, we are just as excited to give it to you! Congratulations, allegro, and thanks to everyone else who participated.