Recipes: Mango Banana Lassi

• Prep Time:5 Minutes
• Cook Time:n/a
• Serves:2

 

Tagged:
banana, banana lassi, dessert, food channel, fresh fruit, kitchen 101, mango, smoothie, yogurt,

This simple to make fruit "smoothie" uses yogurt as the base instead of milk, but has all the flavor you expect from a mango-infused treat. This lassi, traditionally an Indian yogurt-based beverage, uses fresh mango and banana to create the perfect dessert drink.

For a closer look at this recipe, see our 90 Seconds in the Kitchen series, where Chef Cari prepares this smoothie to perfection and dishes out all the tips you'll need to create your own lassi masterpiece.

 

Foodie Byte

Lassi is a blend of yogurt, water, spices and sometimes fruit, but our version uses ice to create a perfect summertime smoothie.

Ingredients

1 mango
1 banana
1 cup Greek yogurt, plain
1-2 teaspoons cinnamon, ground
1 tablespoon honey, or to taste
3/4 cup ice cubes

Preparation

Prepare your mango by splitting it in half and the slicing and scooping out the fruit into your blender.
Cut your banana into quarters and add it into your blender.
Add the yogurt, cinnamon, and honey.
Finally, add the ice, cover the blender, and blend on high until the consistency is smooth and even.

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Recipes: Black and Blue Venison Burger

• Prep Time:10 Minutes
• Cook Time:15 Minutes
• Serves:3

 

Tagged:
black and blue burger, blue cheese, caramelized onions, cooking, food channel, game on! prep to plate in 30 minutes, game on! shawn bailey, hunting, open faced burger, outdoors, shawn bailey,

Whether you have beef or venison, this burger recipe is great for summer time grilling. Venison has a unique earthy flavor that blends perfectly with bacon and blue cheese to make this one of the most savory burgers you've ever had.

Need a few more burger ideas? Shawn Bailey has you covered with his four-part burger series. Check out this recipe on his latest episode of Game On!

 

Foodie Byte

Ingredients

1 lb. ground venison (makes 2 or 3 patties)
1 slice of bacon diced into small pieces
2 sweet onions, cleaned and sliced
1 container crumbled blue cheese
1 garlic clove
Salt and pepper to taste

Preparation

On a covered frying pan, place the sliced onions on low and allow to caramelize.
Add garlic and remaining blue cheese until melted.
Mix burger with salt, pepper, bacon and two tablespoons of blue cheese.
Make desired size patties (make them a little larger because it’s an open face – no top bun).
To keep burgers from falling apart while cooking, place thumb print in middle of burger to keep from shrinking as it cooks.
Place burgers on grill and cook until medium. Remove, cover and let rest for 5 minutes.
Serve on open face bun, topped with caramelized onions and bleu cheese crumble.

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Articles: Nostalgia Trend Hits the Pop-Tart World

New Flavors Now in Stores!

Food News

The Food Channel enjoys sampling some of the latest items found on consumer shelves, and something fun always captures our attention. That’s why we had a crowd gather when it came to tasting the latest Pop-Tarts.

They are the company’s first-ever beverage-inspired flavors: Frosted Crush Orange and Frosted A&W Root Beer. The words alone brought a rush of nostalgia to many of our tasters—the ones who grew up with parents who doled out soda in small doses and wanted to make sure the flavor mattered.

Our favorite between the two was definitely the Frosted Crush Orange, which had a bright flavor completely reminiscent of the original Orange Crush. That’s not to say we didn’t enjoy the Root Beer flavor, which also did a good job of recreating the A&W flavor. It was simply that there was little to criticize (assuming you weren’t a food snob, of course) and the tasting came down to a matter of which was the favorite of the two.

The new Pop-Tarts are available in stores now, so check them out. Don’t try to choose . . . just buy both and do your own taste test!

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Recipes: Watermelon Summer Salsa

 

Tagged:
guy fieri, salsa, watermelon,

Recipe courtesy of Guy Fieri, on behalf of the National Pork Board.

This recipe is the sauce for Guy Fieri’s pork tacos with watermelon summer salsa. Click here for that recipe.

 

 

Foodie Byte

Ingredients

1/2 cup olive oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 cup English cucumber, seeded and cut into 1/4 inch cubes
1 cup watermelon, cut in to 1/4 inch cubes
1 small avocado, cut into 1/4 inch cubes (about 1 cup)

Preparation

Combine olive oil, vinegar, soy sauce and sesame oil in medium bowl.
Add cucumber, watermelon and avocado.
Gently stir to combine and set aside.

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Recipes: Summer Ice Cream Sandwiches

 

Tagged:
auction, chocolate, chocolate chip, cookie, dessert, food channel, ice cream, mint, orange, peanut butter, summer, vanilla,

Here's a quick summertime dessert that can be done ahead and takes little time to assemble--in fact, you can let your guests put their own combinations together! These ice cream cookies are just a few of your choices when it comes to putting flavors together for a little summer fun. We took some of our easiest cookie recipes and made them in advance (you can even freeze them). Then we added scoops of ice cream in various flavors and let our guests pair them as they liked. Just think about a peanut butter cookie with chocolate ice cream. An orange cookie with luscious vanilla. A chocolate chip cookie with mint chocolate chip. You can't do it wrong!

 

For the cookie recipes, follow these links:

Classic Chocolate Chip Cookies - This one is fun because you can make it different with the ingredients of your choice. Add or substitute nuts, white chocolate, dark chocolate, raisins, just about anything goes without any other adjustments needed.

Chocolate Dipped Orange Cookies - For the ice cream sandwiches we skipped the chocolate dipping . . . but you wouldn't have to!

Peanut Butter Cookies - We made these for a Valentine's series because they are the way to someone's heart, made even better with the addition of ice cream!

 

 

Foodie Byte

You can also make your ice cream sandwiches ahead of time, assembled with ice cream inside, and freeze for a few days. Don't thaw them before serving!

Ingredients

Pre-made cookies, cooled (use homemade or store bought, your choice).
Ice cream in any flavor (store bought works better in this case, since you want a harder ice cream).

Preparation

Simply place ice cream in between two cookies and create a sandwich. You can make them ahead, or put the cookies out with scoops of ice cream on a cold platter.

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Articles: The Twisted Olive

Destination: Green, Ohio

Reviews

When a food lover takes only one photo during a lengthy meal at the restaurant, you know that person was more immersed in the food experience than anything else. The flavor of the food, the good conversation, the constant flow that doesn’t need to be recorded to be memorable.

That’s why you’ll only find one photo from our experience at The Twisted Olive, a unique restaurant tucked away on ten acres in Green, Ohio. The full experience, made seamless by a personable and well-trained wait staff, hit just the right note, complete with flavors and menu items worth bringing into the conversation.

For starters, we were entranced with the Smashed Meatballs served over garlic toast. Picture steaming meatballs, offered in Classic Beef, Greek Chicken, or Vegetarian (made with Eggplant) smashed on top of hot toast and covered with sauce and cheese. The Crispy Brussels Sprouts—in a world gone mad for the vegetable—were so good that people were vying for the final bites of Brussels sprouts, pancetta, truffle honey and Parmesan.

The salads were fresh and on trend, with additions like dried figs, candied pistachios, Boursin cheese, and other out-of-the ordinary enhancements. As for entrees, we could have gone for Osso Bucco or Filet Mignon, but it just felt right to try the Housemade Rustic Pizza—the Chicken Mediterranean, to be exact. It was full of artichokes, tomato, Kalamata olives, onion, spinach, Feta, Provolone, crushed red pepper, garlic, oregano and a splash of EVOO. Word of advice—split with a friend. They also have other pizza varieties, including a Create Your Own, and pastas.

By the time we’d ingested all this we were still teased with desserts, and that’s when we slowed down enough to take the single photo of the housemade ice cream sandwich. They also had a hot-out-of-the-oven cookie that came on the cookie sheet and was the ultimate shareable, and a skillet berry cobbler that apparently wasn't—because no one offered to share theirs!

The Twisted Olive Italian American Kitchen borders federally-protected land and has the views to prove it. Rumor has it they’ll be adding features to make the ten acres into an event space themed as a “family-oriented getaway” with additional dining, too. Given the way they have developed this first restaurant, odds are good they’ll do it right.

 

 

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Recipes: Turkey Burger with Tzatziki sauce

• Prep Time:10 Minutes
• Cook Time:8 Minutes
• Serves:3

 

Tagged:
burger, cooking, food channel, game on!, greek, hunting, outdoors, shawn bailey, turkey, turkey patty, tzatziki sauce,

Full of flavor and unique texture, this Greek-inspired turkey burger uses feta cheese and Panko bread crumbs to bring unique flavor and texture to your dinner table.

Need a few more burger ideas? Shawn Bailey has you covered with his four-part burger series. Check out this recipe on his latest episode of Game On!

 

Foodie Byte

Ingredients

Turkey Burger:
1 lb. ground wild turkey, mix white meat with dark meat
1 egg
1 cup crumbled Feta cheese
1 cup chopped spinach
1/2 cup Panko breading
Tzatziki sauce:
1 medium peeled and shredded cucumber
1/2 pint Greek yogurt, drained
1/2 teaspoon of salt
1-2 cloves of minced garlic
1 teaspoon of chopped dill
1 tablespoon olive oil

Preparation

Turkey Burger:
Mix all ingredients together in a bowl.
Make desired size patties.
To keep burgers from falling apart while cooking, place thumb print in middle of burger to keep from shrinking as it cooks.
Place burgers on grill and cook until medium. Remove, cover and let rest for 5 minutes.
Add Tzatziki sauce to toasted bun and top with red onion and spinach.

Tzatziki sauce:
Place the yogurt in a bowl and add crushed garlic.
Peel cucumber and slice in half to remove all seeds.
Shred the cucumber in a grater or processor.
Squeeze out any liquid, slightly salt, and let sit for 30 minutes, then squeeze again to get as much of the liquid out as possible so as to have a thicker sauce.
Add the rest of the ingredients and let sit.

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Articles: Trends Seen at the National Restaurant Association Show

2016 Food Channel Report

Food News

Part of how The Food Channel identifies sustainable food trends is by attendance at the National Restaurant Association Show. This is one of the premier events in the food industry, where you will find new products in food, equipment, and services for everyone who works with food. Chances are good that many of the things we saw at this year’s show will soon be found at a restaurant near you. Here are a few of the things we found intriguing:

 

• While indulgence has been a theme in recent years, this year it was more prominently about flavor, good service, and listening to the consumer. Many of the trends we saw were health-oriented, which was expected given the move toward healthier ingredients.

 

• We’ve been talking about Native American food for a while now, and we saw it come to life at this show with products such as salmon bacon, bison jerky, red chile powder, wild chokecherry jelly, wild plum syrup, and more. These are flavors and products that we expect will be added to our food language in the years to come.

 

• Refrigerated baby food takes our top spot for innovation and filling a gap in the marketplace. The product from Once Upon a Farm is the alternative to either canned baby food or making your own . . . and we hear Millennial parents breathing a sigh of relief that they now have a choice.

 

• Tipping continues to be a hot topic, as we predicted in our 2015 trends forecast. The solution just may come from an app—Tip Pop is one we saw that is attempting to match up the back end business needs of restaurant management with the consumer’s desire to reward a server for a job well done. Apps and automation in general were kind of a big deal at the show, as more digital equipment begins to supplant human contact in restaurant work. One to watch, for example, is Uber Eats.

 

• Call us a hardened kitchen crew if you must, but we have to admit to a huge attraction to the wellness mats offered by Smart Step. The mats are technically called therapeutic flooring, meant to soften the constant pressure of being on your feet all day doing kitchen prep. However, we are seeing these back-of-the-house lifesavers showing up in consumer use—even appearing on wedding registries as smart cooks fully equip their kitchens with the best. Forget kitchen rugs and think wellness mats.

 

• We always get asked about flavors, and so we tasted, tasted, and tasted some more. The flavors that popped up repeatedly were pineapple and pistachio—in the later case, literally a flavor and not just used as a nut topping. We saw them in drinks, desserts and main dishes, particularly as sweet and savory begin to blend together.

 

• The Habana Coffee, while not technically from Cuba (since exports are still not allowed), is worth watching not only because it tasted great, but also because we expect more Cuban or Cuban-cloned products will be showing up as relations ease and tourism increases between the two countries.

 

• We liked some of the trendy packaging simply because they caused a why-didn’t-I-think-of-that reaction from people throughout the show: the idea of putting a cup under a bowl, with a straw coming through to the top, giving you a one-handed way to eat your snack and sip your drink was kind of brilliant, and seen in a couple of variations throughout the show.

 

• Water, which was a huge deal in beverages last year, showed up again with some sophistication, including water flavored with fruit oils. This keeps the flavor in and the calories out, making it attractive. As we looked at beverages, we also loved the move of Boba tea bubbles into fruit flavors, and expect to see more on that scene. In fact, using fruit as a “sweet condiment” was a theme we’ll be exploring more.

 

• Microgreens may be popping up as garnish, bringing to life another of our earlier trends: edible flowers. We tasted one shoot that had the flavor of sweet corn, making it easy to imagine paired with just about any entrée.

 

There is a lot more, of course, and we’re happy to share in future trend reports. We have individual stories on some of our favorite finds, which you can find as we add them to foodchannel.com—just search for NRA 2016.

Also see some of The Food Channel staff interviewed during NRA by Joy Robertson, who created this video for the Ozarks Live show that airs on KOLR-TV. It gives you another look at what we thought was on trend at the show!

 

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Articles: The Purple Pig

Destination: Chicago

Reviews

You know when you visit a place more than once it’s a keeper.

As much as we love trying new restaurants, The Food Channel staff keeps getting drawn back to The Purple Pig on Michigan Avenue in Chicago. We’ve even developed a few favorites, and enjoy introducing others to what we love. Here, then, are a few of the dishes we crave.

The Purple Pig is known for its “cheese, swine & wine,” so of course expect a predominance of pork products on the menu. It’s considered a small plates menu, with no formal coursing, and the plates come out as they are ready. Odds are good the simple things on the Antipasti menu will come out first, but you never know—and it won’t matter, since flavor is flavor.

We recommend the Broccoli with Roasted Garlic, Toasted Breadcrumbs & Anchovy Vinaigrette. Don’t let the words “broccoli” or “anchovy” scare you. The taste of this dish will send you over the top. All dishes are meant to be shared, but this is one you may decide to claim for yourself.

Also on the Antipasti side are the Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette. The Purple Pig was serving beets and pistachios even before they mainstreamed as a trend, and this dish is the poster child for delicious.

We also can’t resist the Grilled Marinated Olives with Mint, Celery, Fennel Salad & Orange Marmalade. Who put those combinations together and knew they would work? They definitely do.

As for Smears, another menu section, try the Pork Liver Pate, which comes with crusty toasted bread and more than enough to share with the table. If you are adventurous, you’ll love the Pork Neck Bone Gravy with Ricotta and/or the Roasted Bone Marrow with Herb Salad & Sicilian Sea Salt.

We generally skip the fried items (not that you have to) and go right to the A La Plancha, Etc. section, where we are addicted to the Milk Braised Pork Shoulder with Mashed Potatoes. Nothing is quite as tender, trust us. The Housemade Meatballs with Green Garlic Ricotta Puree & Toasted Brioche were pretty amazing, and we loved the Osso Buco, if they ever return it to the menu.

Beyond that, indulge if you can in the chef’s selection of a charcuterie plate, and save room for dessert.

They recommend ordering two to three items per person, depending on how hungry you are, and we recommend going early before the crowd starts to line up, because they don’t take reservations. It’s worth waiting for, though, so plan accordingly.

Keep in mind that their menu changes from time to time, so while most of the things we’ve mentioned have been staples for awhile, there is never a guarantee that they won’t have something even more fabulous planned.

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Recipes: Rut Burger

• Prep Time:10 Minutes
• Cook Time:8 Minutes
• Serves:3

 

Tagged:
burger, cooking, food channel, game on, hot, hunting, outdoors, shawn bailey, sweet, venison,

Burgers are an American pastime so, if you are anything like us, you've had just about every kind of burger imaginable. Shawn Bailey, from Game On, created this venison burger recipe to break the burger rut and get us to try something completely new, savory, and delicious.

Need a few more burger ideas? Shawn Bailey has you covered with his four-part burger series. Check out this recipe on his latest episode of Game On!

 

Foodie Byte

Ingredients

1 lb. ground venison ( makes 2 to 4 patties )
1 jalapeño pepper seeded, deveined and finely diced (leave in for heat if you choose)
1 sliced apple, peeled and finely diced
1/2 clove of garlic, finely diced
1 slice of pepper jack cheese
Salt and pepper to taste

Preparation

Mix venison with all ingredients and make patties per required size and grill on med heat on non-stick foil.
Make a depression in the center of the patty with your thumb to keep burger from shrinking.
Be careful when flipping; look for the cook line to be about halfway up the patty.
Cook until medium and top off with pepper jack cheese to melt.
Place on toasted bun and add toppings.
If flavor heat is desired, add slices of jalapeño.

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Recipes: Roasted Beets and Carrots

• Prep Time:30 minutes
• Cook Time:50 minutes
• Serves:6

 

Tagged:
balsamic vinegar, beets, carrots, extra virgin olive oil, garlic, lemon, orange, pork loin chops, roasted beets and carrots, rosemary, sage leaves,

Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.

 

Foodie Byte

Ingredients

1 1/2 pounds carrots, mixed colors if available, peeled
1 1/2 pounds beets, different sizes and colors if available
Sea salt and freshly ground black pepper
1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
Extra-virgin olive oil
1 orange, juiced
A few sprigs fresh rosemary, leaves picked
5 tablespoons balsamic vinegar

Preparation

Preheat oven to 425°F.
Put the carrots into a large pot, add enough water to cover them. Season with salt and bring to boil.
Put the beets into another large pot, add enough water to cover them. Season with salt and bring to a boil. Cook each for 15 to 20 minutes until just tender, then drain and place in separate bowls.
Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
Add the flavorings while the vegetables are still hot.
Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add orange juice and thyme leaves and toss again.
Mix the beets with the rest of the garlic, rosemary, balsamic vinegar and salt and pepper.
You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other.
Place in the middle of the preheated oven and roast for around 30 minutes or until golden.

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Recipes: Lemony Roasted Potatoes

• Prep Time:10 Minutes
• Cook Time:45 Minutes
• Serves:4

 

Tagged:
food channel, healthy meals, herb roasted potatoes, johanna cook, lemon roasted potatoes, momma cuisine,

This recipe combines fresh citrus flavor with earthy notes of oregano and just the right amount of seasoning to create a wonderful potato side dish that can be paired with any protein. It's healthy, simple, and vegetarian friendly. What's not to love?

Nothing! Your family is going to love this, and Johanna Cook shows you exactly what you need to make this recipe sing in her latest episode of Momma Cuisine.

 

Foodie Byte

Ingredients

4-5 medium russet potatoes, peeled and cut into wedges
2 tablespoons roughly chopped fresh oregano
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon red pepper flakes
1/4 cup olive oil
2-3 tablespoons chicken stock

Preparation

Heat the oven to 375 degrees.
Line a cookie sheet with foil and add the potatoes on top.
In a mixing bowl, whisk together the oregano, lemon juice, salt, pepper flakes, olive oil and chicken stock and pour over the potatoes on the cookie sheet.
Cover the potatoes with foil and poke a couple holes to release some steam.
Roast in the oven for about 45 minutes, until the potatoes are fork tender.
After about 45 minutes, take off the foil from potatoes and roast uncover for another 10-15 minutes.

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Articles: A Taste of What's to Come

Report from the 2016 National Restaurant Association Show

Food News

The tastes of the National Restaurant Association show are part of what signals the state of the food industry.

If this year’s show is any indication, the industry is in for some interesting flavors and food innovations.

As you walk the show, there is plenty of opportunity to taste—and, over the years, The Food Channel crew members have learned to pace themselves. We refuse to “waste calories” on anything that doesn’t send out interesting signals. It has to attract our attention by being on trend, having innovative packaging or styling, or fit a category we’ve been watching from our insights side.

That’s how the following list of “tastes” are what we chose to sample during this year’s food show. We’ve already done a series of live Periscopes from the show, and will be providing more information as we talk about trends we’ve seen.

Here’s the partial list, just to whet your appetite:

Cuban coffee

Empanadas

Oxaca Cheese

Manchego Cheese

Purla del sue

Sou vide steak

Fruit-infused water

Cherries

Shrimp

Jalapeno roll

Chile-infused honey

Microgreens

Venison

Olives

Calabrese

Edamame spaghetti

Burrata cheese

Kombucha tea

Salmon bacon

Bone broth

Sweet potato cranberry veggie patty

Fruit boba

A few of the major trends that we saw included refrigerated baby food, Native American foods, and interesting beverages—all trends that we’ve called out through our insights in partnership with CultureWaves. We’ll explore these and more in upcoming reports!

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Recipes: Vegan Pesto Pasta

• Prep Time:10 Minutes
• Serves:2

 

Tagged:
carolyn scott hamilton, cooking, food channel, healthy, kitchen, light, pesto raw zucchini pasta primavera, quick, raw, recipe, the healthy voyager, vegan,

Ready to get all the flavor and satisfaction from your favorite pasta but still cut out the calories and starch? Eat all the pasta you want with this raw zucchini pasta!

Carolyn shows you exactly how to make this recipe in her latest episode of The Global Kitchen.

 

Foodie Byte

Ingredients

2-3 medium zucchinis
1/2 cup fresh basil
1/4 cup raw pine nuts
1/4 cup olive oil
2 cloves raw garlic
2 tablespoons nutritional yeast or grated pumpkin seeds

Preparation

Slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles.
Blend all ingredients, except for the zucchini, in a food processor until smooth.
Scoop zucchini pasta into bowls and top with pesto sauce.
Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and colorful peppers.

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Recipes: Vegan Spicy Buffalo Wing Sauce

• Prep Time:5 Minutes
• Serves:4

 

Tagged:
buffalo wings, carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegetarian,

The buffalo flavored cauliflower wings are the perfect snack on a Sunday afternoon. Whether you are entertaining, or just want to have a healthy snack that still has bold flavor, this recipe is game changer you have been looking for!

Check out our other great wing sauces, like this Vegan Bahn Mi sauce and the recipe for some amazing beer battered vegan wings, here.

 

Foodie Byte

Ingredients

8 tablespoons hot sauce
8 tablespoons vegan butter
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon vegan Worcestershire sauce
Salt to taste

Preparation

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

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Recipes: Vegan Bahn Mi Wing Sauce

• Prep Time:5
• Serves:4

 

Tagged:
carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegan bahn mi, vegetarian,

This vegan snack has so much unique flavor that even your veggie fearing friends won't be able to say no. This Bahn Mi inspired sauce can go on just about any meal. It's great on a salad, a sandwich, or on vegan "wings."

Check out our other great wing sauces, like this vegan buffalo wing sauce and the recipe for some amazing beer battered vegan wings, here.

See her latest video, here.

 

 

Foodie Byte

Ingredients

1/3 cup tamari
2/3 cup water
1/4 cup packed brown sugar
1 tablespoon sherry vinegar
2 teaspoons peanut oil
1/4 teaspoon liquid smoke
1 tablespoon arrowroot powder mixed with 1 tablespoon water
1 cup vegan mayo
2 – 3 tablespoons sriracha
Cilantro sprigs for garnish
Pickled carrot and daikon radish for garnish

Preparation

Place first 6 ingredients in a small saucepan. Bring to a simmer over medium heat, stirring continually until the sugar is dissolved.
Increase heat to mediumhigh. When it comes to a low boil, whisk in the arrowroot mixture. The sauce will thicken immediately.
Season with salt and pepper to taste. Set aside.
In a small mixing bowl, add the mayo and siracha. Whisk to combine, and pour into a squeeze bottle (if you have one), for fancy drizzling.
Toss the sauce with fried cauliflower, and serve with pickled veggies, drizzle siracha mayo over top, and garnish with cilantro.

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Recipes: Vegan Beer Battered Cauliflower Wings

• Prep Time:5 Minutes
• Cook Time:5 Minutes
• Serves:4

 

Tagged:
beer battered cauliflower, carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegetarian,

These cauliflower beer battered "wings" are a great snack food that any non vegan will have a hard time saying no to. The best part about these wings is that they can be covered in any sauce to match whatever flavor you're in the mood for.

These cauliflower wings are great by themselves but also work with any sauce you want. Allow us to suggest two of our favorites: A Vegan Bahn Mi Wing Sauce and a Vegan Spicy Buffalo Wing Sauce, both are finger licking good!

 

Foodie Byte

Ingredients

1 head of cauliflower, cut into florets
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of beer
1/2 teaspoon garlic powder
Salt and pepper, to taste

Preparation

Combine cauliflower ingredients, minus the cauliflower, until well incorporated.
Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat.
Once oil is hot but not smoking, dip the florets in the batter, making sure they are well coated.
Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.
Toss cauliflower in Buffalo Sauce, making sure they are coated well and serve with blue cheese dip.

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Recipes: Pheasant and Walnut Pesto Brusselsprouts

• Prep Time:25 Minutes
• Cook Time:20 Minutes
• Serves:2

 

Tagged:
al mattone, brussel sprouts, carrots, food channel, game on! shawn bailey, pheasant, pheasant al mattone, pheasant cooked perfectly, pheasant golden brown, pheasant with glazed carrots brussel sprouts, wild pheasant,

Pheasant perfectly cooked to a nice golden brown, with glazed carrots, and almond pesto Brussels sprouts.

Get adventurous and try this simple to make and delectable wild game recipe for yourself by following along with Shawn Bailey, host of Game On, in his latest episode.

 

Foodie Byte

Ingredients

1 pheasant
1 bag of carrots
1 lb. Brussels sprouts
Cooking rock salt
1 tablespoon butter
1 tablespoon brown sugar
Orange zest

Preparation

Cut pheasant in half straight down breast and crack back bone so it lays flat.
Place cooking rock salt on bird for 20-25 minutes. Dab water as you go to take away moisture, this will help make skin crispy as it cooks.
Wipe off cooking rock salt.
Place oil in cast iron skillet, place skillet on high heat until it smokes.
Place pheasant breast down, (bone side add spice) and then place Himalayan salt block or brick on top of pheasant.
Place in oven for about 15-20 min on 425 degrees.
Take out, drain and flip, do not put brick back on pheasant.
Place back in oven for an additional 8 minutes or until top is a nice golden brown and crusty.
Place carrots in skillet with tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on top, cook for an additional 5 minutes or until tender, then serve.
Take 1 lb of Brussels sprouts cleaned and cut in half and place in pan with 1/2 cup of water cover with lid and allow to steam from 3 to 5 min.
Drain and place back on flame, add desired amount of pesto, stir and heat 2-3 minutes. Serve hot.

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Recipes: Louisiana Crawfish Pizza

• Prep Time:5 Minutes
• Cook Time:8 Minutes
• Serves:4

 

Tagged:
crawfish, crayfish, creole, food channel, holly clegg, pizza, rush hour recipes, southern cooking,

Making a pizza for dinner can be just as fast as ordering one, and if you involve the family, it can be SO much fun. Try this Southern style pizza with crawfish, mozzarella, tomatoes, and spinach out on your family, and remember, it's your pizza . . . so put whatever you want on it!

Follow along with Holly Clegg as she walks through this dish on her video series, Rush Hour Recipes, and don't miss this recipe in her latest cookbook "Gulf Coast Favorites".

 

Foodie Byte

Ingredients

1 lb. Louisiana crawfish
1/4 cup minced garlic
1/2 cup olive oil
1 tablespoon basil leaves
1/2 cup spinach leaves
1/2 cup fresh chopped mushrooms
1/2 cup diced tomatoes
1/2 cup red onions

Preparation

Using a store bought pizza crust, start by evenly spreading olive oil across the top of the crust.
Place the minced garlic evenly across the crust and then start laying your toppings on the pizza as you wish (it's best to place heavier ingredients on the bottom and lighter ingredients, like spinach, on top).
Once all the ingredients have been layered onto the pizza, place in oven at 425 for 8-10 minutes or until the crust is lightly browned.

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Recipes: Cottage Cheese & Avocado Rose Salad

• Prep Time:15 minutes
• Serves:2

 

Tagged:
asparagus, avocado, avocado rose salad, blueberries, cottage cheese, cucumber, fresh, greens, salad, snap peas,

Cottage Cheese and Avocado Rose Salad gives you a next-generation cottage cheese salad that kkips the 60s diet plate vibe with a medley of crunchy-fresh asparagus, sugar snap peas and cucumber served over baby greens topped with blueberries and a fresh-sliced avocado “rose." Of course, this salad is just as delicious topped with traditional sliced avocado, but why not put your knife skills to test with this edgy new on-trend presentation.

 

This is part of our Beyond Guacamole series--just a reminder that the mighty avocado goes way beyond Cinco de Mayo!

 

Foodie Byte

The internet is loaded with avocado rose tutorials; don’t be overwhelmed, because they are really easy to make. For best results, use a slightly firmer avocado for this presentation.

Ingredients

2 cups artisan baby salad greens
2 cups cottage cheese
1/2 bunch asparagus, trimmed, 2-inch sliced, blanched, chilled
1 cup fresh sugar snap peas, trimmed, blanched, chilled
1/2 hothouse cucumber, thin sliced
2 scallions, diagonal-sliced
1 avocado
As needed, fresh lemon juice
As needed, kosher salt and black pepper

Preparation

Arrange baby salad greens evenly on 2 plates; top each in the center with a 1 cup “scoop” of cottage cheese.
Arrange asparagus, sugar snap peas, cucumber and scallions evenly over salad.
Cut avocado in half, remove pit and carefully peel off skin. Lay 1 avocado half, cut side down, on cutting board. Thinly-slice avocado and carefully fan out. Curl on one end forming avocado slices into a spiral-shaped “rose”. Repeat with second avocado half. Squeeze lemon juice lightly over avocado. Using a spatula, transfer “roses” to salads.
Season salad with salt and pepper.
Serve.

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