This week we are going to hit you with two classic, refreshing watermelon dishes. One is a soup and the other is a salad but if you were to add some lovely grilled shrimp to either, they could easily work as entrees. As summer winds down, I recommend you get these two in before it’s braising season come Fall. Let’s get it! Read More
As summer rolls on, it’s always a good call to make things that require minimal thought and very few steps. Throwing things on a hot grill and mixing up four or so ingredients to make a compound (fancy) butter always puts me in a good mood so for this week we are doing grilled corn with a Mexican-influenced lime/chili butter. Bare in mind you can freak this butter using any combination (minced shallots and mustard, fish sauce and brown sugar) so get creative and let us know what you come up with. Read More
For this week’s Food Gold we are bringing back our man Sam Goldman, who is going to teach us how to make some mosh-worthy mushrooms.
Like your host Young Elz, I was a hardcore kid in the mid-90s. In addition to some truly egregious fashion decisions (New Balances! Windbreakers! – Ed.) being into hardcore meant we weren’t allowed to eat meat. That shit was non-negotiable. You got extra cred for full-on veganism, but you just weren’t down if you ate flesh. So we had to make do.
I like my steaks these days, but this old school mushroom stir-fry is one that I still make all the time. In addition to being delicious, this recipe highlights two techniques that you can use for other dishes. First, just wipe mushrooms clean with a damp paper towel rather than washing them under flowing water. This keeps them dry, which helps them brown. Second, add garlic and onions toward the end of the stir frying. (They’ll burn if you put them in at the beginning, as most recipes advise.)
On with the show. Throw on some “Firestorm” and get busy to this! Read More
The key to any good pasta salad is balance. You want something rich (cheese) matched with something crunchy (pine nuts, breadcrumbs) and something acidic (tomatoes, vinegar). Then you want to add some fresh herbs to jump up the flavor. So yes, it is basically like any other salad except you have pasta instead of greens. Below is a quick version I whipped up last week using what I had lying around. Feel free to substitute cheeses and dressings, most anything will work so long as your ratios are good. This one is a bit tangy as per my personal preference but you can dial down the vinegar if you like. Go forth! Read More