We're almost at the end of Summer, so if you haven't packed a scrumptious snack and headed to a movie in the park, outdoor concert, or nearby beach, gather up your family and friends, grab your favorite portable picks, shove them in a cooler, and head out! Actually, on second thought, don't just shove them in a cooler. There's a right way to do it. Find out how when you keep reading.
Posts for September 7th 2012
Italian salsa verde is, in my opinion, the most underrated of condiments. It's oft-overlooked in favor of its tomatillo-based Mexican counterpart, but the ingredients are entirely different. Think of this version as a more piquant, less garlicky rendition of chimichurri — a little drizzle colors any food with a brightness that's not unlike a ray of sunlight on a breezy Summer day.
Try this five-minute sauce for yourself, and you'll see that its great fresh-pulled mozzarella, just-picked heirloom tomatoes, grilled pattypan squash, charred steak, barbecued chicken — heck, probably your old leather boot. See for yourself when you read more.
- Trend much? Eighteen restaurant cookbooks are coming out this Fall — Eater
- An exotic meats dinner in Kansas nixes the idea of lion meat — Kitchen Daily
- Top Chef Masters is heating up — Zagat
- Workers have beef over In-N-Out's hiring practices — Grub Street LA
- Fried bacon-wrapped cinnamon roll, anyone? — Delish
- The best apples for baking — MyRecipes
- Must make: Greek-style grilled octopus — Hunter Angler Gardener Cook
The beantime is, I've decided, that stretch of days after making a giant pot of red beans during which this debate is always on your mind: Do I freeze them? Keep eating bowls of beans and rice? Or think of some interesting things to do with them? Usually, in our house, we freeze a portion and keep eating red beans at every meal, in some form. Burritos made from red beans, rice, and cheese, or a quesadilla with red beans, cilantro, and pepper jack are two common things we use them for, but huevos rancheros is undoubtedly my favorite. Plus you can eat it any old time of day! It's a super-easy dish to make, and I've got a couple lil' twists to share.
First, turn your red beans into "refried" beans: place them in a wide-mouthed pot or skillet, and let them simmer away, uncovered, for about 10 minutes. They'll thicken up considerably; you can also mash them a bit in the pan for more of a refried-bean texture. If you don't have leftover beans, just heat up a can of refried beans or regular beans (season them well) that you mash into a paste.
With the help of tart lemon and creamy yogurt, this cake from yupitsmabel is moist and delicious.
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.