The best snacks to pack for an outing

By

-

July 2, 2020

Now that the weather is finally improving and quarantine restrictions are lightening, we can start to venture out into the fresh air. But, it is important to pack accordingly.

A romantic picnic in the park

Vietnamese Spring Rolls

https://www.allrecipes.com/recipe/105043/vietnamese-spring-rolls/

Ingredients

½ (6.75 ounces) package dried rice noodles
8 rice wrappers (8.5-inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise
1 ½ cups bean sprouts
3 tablespoons fish sauce, or to taste
½ cup cilantro leaves

Instructions

Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dishcloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.
Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

Hiking forest pathways

Quick Healthy Snack: Quick Healthy SnackClusters

Ingredients

10 cups popcorn, popped (2 bags will do it)
½ cup butter
1 cup roasted salted peanuts
½ cup white corn syrup
1 cup lightly packed brown sugar
½ cup peanut butter
1 cup chocolate covered raisins (optional)

Quick Healthy Snack: Peanut Butter Popcorn Clusters

Instructions

In a large bowl, combine popcorn with peanuts; set aside.
In a medium saucepan, combine brown sugar, butter, and corn syrup, stir together over medium-low heat until sugar is dissolved. Increase heat to high and let it boil, without stirring. If you are using a candy thermometer when it reaches 250ºF you can remove it. If you are not using a candy thermometer, let it boil for right around 8 minutes, then remove from heat.
In a microwave-safe bowl, melt the ½ cup of peanut butter until it is liquid, about 30 seconds. Carefully, stir the peanut butter into the caramel mixture you have created. Drizzle over popcorn mixture, stirring to combine. Add raisins if you would like. Mix until popcorn is coated and chocolate is melted.
Spread on waxed paper-lined baking sheets. Let stand in a cool, dry place until set, about 20 minutes. Break into clusters.

Lounging on a beach

Fruit and cheese kabobs

Ingredients

1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

Instructions

For the dip, mix the first 4 ingredients.
On 12 wooden skewers, alternately thread strawberries, grapes, and cheese cubes.
Serve immediately or refrigerate.

Snowshoeing up a mountainside

Easy Maple Cranberry Granola

Ingredients

2 cups rolled oats
1 cup dried cranberries
1/3 cup pumpkin seeds
1/4 cup sunflower seeds dried and hulled
1/2 cup chopped, roasted & salted almonds
1/3 cup maple syrup
1/2 cup packed brown sugar
1/2 cup coconut sugar
1/2 cup unsweetened cranberry juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt

Instructions

Preheat the oven to 350º.
Place the sunflower seeds and pumpkin seeds on a parchment paper-lined pan and roast for 8 minutes.
Reduce oven temperature to 325º
In a medium pot on medium-low heat, add the syrup, brown sugar, cinnamon, coconut sugar, and cranberry juice. Heat and stir until sugar is completely dissolved then remove from heat.
In a large bowl, mix together the oats, pumpkin seeds, sunflower seeds, almonds, and sea salt. Mix with a spoon (mixing with your hands does a much better job!) until combined.
Place mixture back onto the parchment-lined baking sheet and spread out to fill the pan.
Bake for 20 minutes then stir in cranberries.
Return to the oven and bake for 30-35 more minutes. Remove when still slightly “uncrunched” because it will continue to crisp up as it cools.

Asia Darbar

By

Tyne Melrose

-

July 1, 2020

0

Buttery baked, delicious flakes, one small bite is all it takes. Filled with veggies in the middle. Spicy? Maybe, just a little. Fried in oil to a crisp, my new go to favorite dish. The pastry sets your soul on fire, veggie samosas are desired.

Flour, knead, roll and press. Flattened, baked and served up fresh. Out of the fire piping hot, naan bread really hits the spot. Dipped in cucumber yogurt sauce, no more to say, my words are lost.

Chick peas boiled until their tender, this dish has not one contender. A peppered rue brings on the heat, this masala can’t be beat. A simple lunch but flavor packed, yes I will be going back. Indian food for the win, Asia Darbar let lunch begin.

Yes, the food is actually poem worthy!

This place is one of those hole in the wall type buildings with absolutely zero curb appeal. Inside looks a little better as there’s tables covered in white tablecloths and the entire place is very clean but still nothing to catch your attention. What they lack in décor and curb appeal though, they make up for in tasteful meals!

I ordered a piece of naan bread which was big enough to serve a family of four. Seriously bigger than my head sized portion. I also ordered the chana masala. Chana masala is an Indian chick pea dish with spices and herbs that I would suggest eating over basmati rice. It was so delicious, I had the leftovers for breakfast the next morning! I also ordered the veggie samosas which are these little triangular shaped pastries with the flakiest, crispiest dough on the outside with soft cooked veggies on the inside.

A great place to go for vegetarian options. I noticed they also do catering too and the inside is big enough to hold a medium sized gathering. If I wanted to have a venue catered with Indian food, I would definitely check here first. Again the outside needs a makeover but the food is the selling point. My total for two samosas, the Chana masala, and the ginormous piece of naan came to 11.52$. Reasonable price to pay for a local flavorful Indian lunch.

East Street

	253 East Street Plainville, Ct 06062
	https://asiadarbar.wixsite.com/asiadarbar
	860-793-9643 or 860-479-5945

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJtXAcVsmw54kR_D6Gdl6at2c”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”asia-darbar-plainville-2″ title=”Asia Darbar” review_num=”6″]

Cook like Martha Stewart

By

Bailey Woodean

-

July 1, 2020

0

Gage Skidmore from Peoria, AZ, United States of America / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)

Martha Stewart is a legend in the culinary world. She is often looked to for creative, delicious dishes that make cooking interesting and enjoyable.

Tips from Martha Stewart to improve your cooking include:

Used your hand to roll a lemon or lime on your counter before juicing it. You will get more juice from it
Freeze your butter before using it in a pastry recipe. Then once it is frozen solid, shred it with a cheese grater and add it evenly to the pastry recipe.

Martha is known for many recipes but one of her most popular is her recipe for perfect roast chicken. She recommends cutting an onion in half for the chicken to rest on, tying the legs for even cooking, rubbing the whole chicken with softened butter for crispy skin, and always season with salt and pepper well!

These tips and much more can be found at https://www.lovefood.com/galleries/82341/martha-stewarts-best-tips-and-hacks-will-make-you-a-better-cook?page=1

Perfect Roast Chicken

https://www.marthastewart.com/356165/perfect-roast-chicken

Ingredients

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Ingredients

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat the oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of the lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce the entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into the cavity. Place chicken in a pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
Spread the softened butter over the entire surface of the chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
Remove chicken from the oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Lucky Bird restaurant, serving style that makes you smile

By

Morgen Sechler

-

June 30, 2020

0

Its Friday night, you’ve made it through the week and all you want to do is go out with your friends for a fun, easy going night. So naturally you’re going to want to go to a fun, easy going restaurant. Lucky bird makes that their definition, with a bright popping exterior and creative plating techniques, they’ll be sure to start your Friday night off on the right foot.

Lucky Bird Restaurant

Lucky Bird focuses on Southeast Asian cuisine with family recipes coming from the owner’s hometown in Southern Thailand. They pride themselves on their cooking techniques being passed down through generations. From grandmother, to mother, to daughter, they have truly kept it in the family.

“From grandmother, to mother, to daughter, they have truly kept it in the family.”

Lucky Bird has branded themselves as a fun food establishment. Before you even enter the restaurant, you get a sense of whimsy and light heartedness. Their Lucky Bird sign, adorning a cute little chicken, hangs over a deep walkway, like it’s inviting you to walk on down and see for yourself how joyful the experience will be. The building is painted in a beautiful cheerful yellow, which really mimics the imagination and joy in their menu.

Venturing down the walkway, you are incased in light flooding in from above, bouncing off the yellow walled exterior. There are full picture windows to the right displaying the modern, farm-house, sheik esthetic they seem to have created inside. They certainly have a love for reclaimed wood.

It’s a surprising contrast to the golden, warm exterior but still just as enjoyable. They focus on a counter ordering system, a very quick dinning vibe, the goal is to get on with the rest of your Friday night after all right? Even though it has a fast service vibe it has a natural coziness that makes it a great place to chill out for as long as you’d like, especially if you grab a seat in the patio!

Now let’s get onto the food… so impressive! There’s sometimes a bad rap on quick service establishments, especially when they provide ethnic cuisine. Lucky Bird does not fall into that category. They go out of their way to make the experience not only hasty but authentic. They serve their dishes on traditional banana leaf, resting in a bamboo rattan basket, when it came to the table it just made me smile! Not to mention, they have wings! C’mon, a restaurant where I can get authentic wings served in banana leaf? No question about it, that screams a start to a fun Friday night.

Then comes dessert, when a restaurant has crème brûlée, of course you order it. The beautifully silky, young coconut crème brûlée exceeded all of the expectations taste wise and even more so plating wise. It came out in a dish that didn’t look like food at all. Its platted in a piece of reclaimed wood, a wonderful homage to the interior of their restaurant, a very nice nod that ties it all together.

It was definitely the best dish I had there, perfectly torched on top, a beautiful golden color that reminds you of the light filled walk into the restaurant. Needless to say, they nailed this crème brûlée! Lucky Bird’s menu is beautifully designed to co-exist with the location and esthetic they created. Just an all-around enjoyable dinning experience.

“They fully portrayed that dinning out is a sensory experience that is meant to be joyful and imaginative.”

Finishing up my meal and leaving Lucky Bird, they left me with a sense of excitement and joy and an eagerness to come back again. They fully portrayed that dinning out is a sensory experience that is meant to be joyful and imaginative. Before you even catch a glimpse at their menu you know they have fully succeeded the fun ideals of dinning out, and when good quality, authentic food is paired with that, how can you go wrong?

Shattuck Avenue

Hours
Monday – Sunday: 11:00 AM – 8:00 PM

WEB: https://luckybirdca.com/

	1926 Shattuck Avenue, Berkeley, California 94704
	https://luckybirdca.com/
	(510) 529-4565

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJhwSYj6d_hYARbc2nizuFIA4”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”lucky-bird-berkeley-2″ title=”Lucky bird” review_num=”6″]

Best ingredients to enhance flavors, aroma, and visual appeal to any dish

By

Bailey Woodean

-

June 30, 2020

0

Best ingredients to enhance flavors, aroma, and visual appeal to any dish

If you ask a professional chef they will tell you that presentation is just as important as anything else about the meal. Presentation is not simply about how the food and garnish are placed on the plate (though that is an important aspect of it) but presentation actually involves all of the senses. Here we will discuss the best ingredients that a chef (even a home chef) can use to enhance the flavor, aroma, and visual appeal to any dish.

Flavorful ingredients that will help enhance the appeal

Caramelized onions add a slightly sweet but also quite unique flavor to a dish. It is especially complimentary to meat dishes.
Peppers such as green bell peppers, yellow bell peppers, red bell peppers, and other varieties add a sweet and comforting flavor to a dish. Consider chopping them up into fine chunks to enhance the flavor (as well as a visual appeal) of an omelet!
Fresh herbs are a great way to enhance the flavor profile of a dish. Some herbs will add a more subtle flavor such as thyme or basil. Alternatively, some herbs are far more flavorful and in excess can overpower a dish such as cilantro or dill.
Adding an acidic flavor to a dish is mandatory for professional chefs. They typically abide by the fat, acid balance that they instill in every dish they make. Good sources of acidic flavors include lemon juice/slices/zest, like juice/slices/zest, orange juice/slices/zest, and many more!
Condiments, sauces, gravies, oil, and butter will all add another level of flavor to a dish without being the main ingredient or overwhelming the dish as a whole.

Aromatic ingredients that will help enhance the appeal

There are several aromatic ingredients that chefs (and home chefs) can use to enhance the aroma of the dish without affecting the visual appearance of the dish too much. Many recipes call for garlic, onions, celery, carrots, and ginger because they serve as a basic blend of delicious smells and flavors that bring a dish to the next level!
Fresh herbs are a great way to enhance the scent of a dish as well because many herbs have a distinct scent to them. For example, mint is a very distinguishable scent. Cilantro not only is a great way to add flavor but it also enhances the scent factor more than most other herbs you might have in your garden.

Visual ingredients that will help enhance the appeal

With the visual presentation, color is your best friend! Your main goal should be to find complementary or contrasting colors but while also making sure the ingredients you’re adding for visual effect also compliments the dish’s flavors and aromas.
Consider these colorful ingredients; bell peppers (any color that works for your dish), carrots, peaches, strawberries, lemons, squash, and asparagus. Keep in mind that carrots, peppers, asparagus, and squash all come in a variety of colors.
There are some garnishes that both assist in the visual effect of the dish while also being edible such as edible flowers (squash blossoms) or even fresh herbs.
Other ingredients that will enhance the dish visually involve the type of dish and how the food is plated choosing the right plate-size, style, and color is just as important as the food being plated. Then, once you choose the proper dish, you begin to plate and build your ingredients with intent. Some dishes will beg for height or texture and it is the job of the chef to plate the dish in such a way that it adds height or depth, much like an artist painting a picture.

Eat like you’re in Ireland!

By

Bailey Woodean

-

June 29, 2020

0

Ireland is said to be a beautiful country with beautiful landscapes and people. I imagine their food is a perfect representation of just that!

Irish stew

https://www.bbcgoodfood.com/recipes/irish-stew

Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g stewing lamb, cut into large chunks
5 medium onions, sliced
5 carrots, sliced into chunks
3 bay leaves
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potatoes, cut into chunks
small knob of butter
3 spring onions, finely sliced

Instructions

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots, and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions, and serve scooped straight from the dish.

Smoked wild Irish salmon with chive pancakes

https://www.bbcgoodfood.com/recipes/smoked-wild-irish-salmon-chive-pancakes

Ingredients

For the dressing

2 tbsp wholegrain mustard
100ml olive oil
juice 1 lemon

For the pancakes

4 eggs, beaten
140g plain flour
250ml milk
handful chives, chopped
vegetable oil, to cook

To serve

6 handfuls mixed salad leaves
12 slices of smoked salmon, preferably wild Irish salmon
1 lemon, finely sliced
handful chives halved

Instructions

To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
To make the pancake mixture, mix together the eggs, flour, milk, and chopped chives until smooth. Season with pepper and salt, if you want
Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.
To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

Guinness chocolate pudding

https://www.bbcgoodfood.com/recipes/guinness-chocolate-puddings

Ingredients

150g unsalted butter, plus extra for the ramekins
200g dark chocolate (70% cocoa), roughly chopped
90g golden caster sugar
3 large eggs
90ml Guinness or other stout
clotted cream or thick double cream, to serve (optional)

Instructions

Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate, and a generous pinch of salt into a heatproof bowl. Set over a small pan of just simmering water and stir until melted, then remove from the heat and leave to cool a little.
Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.

Naan bread pizzas

By

Bailey Woodean

-

June 29, 2020

0

Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese

https://www.mashupmom.com/caramelized-onion-naan-pizza-with-spinach-mushrooms-and-goat-cheese/

I chose to skip the goat cheese. I tried it once a few years ago and couldn’t get on board with the flavor or texture so I can’t seem to bring myself to give it a second chance. However, I know a lot of people love goat cheese so I have the entire original recipe (found at the above link) listed below.

Ingredients

– for the onions

1 Tbsp olive oil
1 Tbsp butter
One large or two medium yellow onions, sliced in half, then into half rings (about 1/8″-1/4″ thick)
Sea salt, to taste
1 tsp balsamic vinegar

– for the spinach and mushrooms

2 tsp olive oil
4 oz mushrooms, sliced
2 cloves garlic, minced
Sea salt, to taste
About 2 oz fresh baby spinach

– for the pizza

2 pieces of naan
Olive oil
2 oz garlic herb goat cheese, roughly chopped

Instructions

Caramelize your onions
When onions have finished caramelizing, stir in the balsamic vinegar and remove them to a separate bowl.
Add 2 tsp olive oil to the same pan you used to caramelize the onions, increase heat to medium, and heat briefly until shimmering. Add the sliced mushrooms and cook for four minutes, stirring occasionally, until they start to brown and release their liquid. Add garlic and sea salt and continue sauteing for another minute, then stir in spinach and saute just until wilted.
Meanwhile: When your onions are almost done caramelizing, preheat the oven to 400 degrees. Place the naan on a baking sheet and brush them with olive oil, then top each with half of the caramelized onion, spinach & mushrooms, and goat cheese.
Bake at 400 degrees for about 15 minutes, or until cheese and naan are browned. Let pizzas cool for a couple of minutes before slicing.

I didn’t have any tomato paste on hand so I used a four-cheese Hunt’s brand tomato sauce. I also chopped up some fresh parsley leaves for an added freshness flavor. My naan bread pizzas came out really delicious. My one note would be to not overdo it with the sauce or toppings or your bread won’t get crispy. Additional options for the naan bread pizzas include:

Pepperoni https://cheftini.com/recipe/mini-naan-bread-pepperoni-pizza/
Margherita https://umamigirl.com/naan-pizza-margherita/
Steak and cheese with peppers https://www.peanutblossom.com/blog/philly-steak-pizza/#mv-creation-125-jtr
Hawaiian https://bakingmischief.com/hawaiian-naan-pizza/
Roasted eggplant and garlic https://www.tasteofhome.com/recipes/eggplant-flatbread-pizzas/

Or, you can enjoy a barbecue chicken pizza made on naan bread as described below.

Easy BBQ Chicken Naan Pizza (Copycat California Pizza Kitchen Recipe!)

https://www.bowlofdelicious.com/easy-bbq-chicken-naan-pizza-copycat-california-pizza-kitchen-recipe/

Ingredients

2 naan flatbreads
1/2 cup BBQ sauce any kind will do
1 cup cooked shredded or chopped chicken such as rotisserie
1/4 cup red onion sliced
1 cup mozzarella cheese shredded
2 tablespoons fresh cilantro chopped

Instructions

Preheat the oven to 450 degrees and place the oven rack in the lower half of the oven.
Mix 2-3 tablespoons of the barbecue sauce with the chicken.
Place the naan on a rimmed baking sheet. Top each naan flatbread with the remaining BBQ sauce, followed by the cheese, chicken and BBQ sauce mixture, and sliced onion.
Bake for 10-15 minutes in the lower part of the oven, or until cheese is melted and crust is browned.
Top each pizza with one tablespoon of chopped fresh cilantro.

I have been cooking and baking with little training for a while now and pizza dough has always been a struggle for me to get perfect. So, when you’re in a pinch or maybe your family members each want their own type of pizza made especially as they wish. Naan bread may be a traditional Indian bread but, it serves as an excellent (and budget-friendly) option for personal homemade pizzas! Give it a try for your next pizza night!

The interesting story of Guy Fieri

By

Bailey Woodean

-

June 28, 2020

0

Guy Fieri may seem like a California boy with spiky blond hair and a taste for all foods made in Diners, Drive-ins, and Dives but there is so much more to his story!

Guy before Triple D

Born in 1968, Guy Ramsay Ferry was not yet a California boy! He was born in Columbus, Ohio but he grew up in Ferndale, California. Guy would later spend much of his adult life in the state of California. Ferry also spent time in France as a foreign exchange student in high school where his passion for the culinary arts grew!

After high school, he began pursuing his passion for the culinary arts by working in restaurants as a dishwasher and other positions until he eventually attended the University of Nevada and graduated with his bachelor’s in Science and Hotel Management.

Between 1990 and late 1996, Guy managed several restaurants in California. It wasn’t until late 1996 that Guy would team up with Steve Gruber and open the first of several Johnny Garlic’s restaurants in the country (the first being in California of course).

In 1995, Guy married Lori, and the couple shares two sons, Ryder and Hunter. They currently reside in Santa Rosa, California. When they married, Guy decided to change their last name to Fieri to pay tribute to his late grandfather who had immigrated to the United States from Italy.

Guy has owned, co-owned, and/or managed a laundry list of restaurants over the years.

Johnny Garlic’s, a “California Pasta Grill” in Santa Rosa, California 1996
Johnny Garlic’s, a “California Pasta Grill” in Windsor, California 1999
Johnny Garlic’s, a “California Pasta Grill” in Petaluma, California 2000-2001
Johnny Garlic’s, a “California Pasta Grill” in Roseville, California 2008
Tex Wasabi’s (barbecue and sushi) in Santa Rosa, California 2003
Tex Wasabi’s (barbecue and sushi) in Sacramento, California 2007 (later became a Johnny Garlic’s and then closed permanently)
Johnny Garlic’s, a ”California Pasta Grill” in Dublin, California 2011
Guy’s American Kitchen and Bar, New York, New York 2012
Guy’s Burger Joint, Carnival Cruise Lines, 2011
Guy’s Pig & Anchor Smokehouse Brewhouse, Carnival Cruise Lines, 2017
Guy Fieri’s Vegas Kitchen and Bar, Las Vegas Nevada, 2014
Guy Fieri’s Baltimore Kitchen and Bar, Baltimore’s Horseshoe Casino, Baltimore, Maryland, 2015
Chicken Guy! Disney Springs Walt Disney World, 2018

The growth and fame of Guy Fieri

In addition to his extensive laundry list of restaurants and other establishments, Guy has been a very busy bee in the television industry.

The Next Food Network Star, won the second season and was awarded a 6 part series called Guy’s Big Bite in 2006
Diners, Drive-ins, and Dives, 2007
Ultimate Recipe Showdown, 2008
Guy off the Hook, 2008
Also Rachel vs. Guy: Celebrity cook-off in 2012, and Guy’s Grocery Games in 2013. Among many other shows where he has hosted or taken part in, usually as himself.

Cook up a Guy Fieri favorite!

The Brick Burger

http://www.guyfieri.com/media/Brick-Burger.pdf

Ingredients

3 tablespoons sweet pickle relish
1/4 cup diced drained jarred pimientos
1 1/2 pounds ground beef (80% lean)
1 teaspoon kosher salt
5 or 6 turns freshly ground black pepper
3 tablespoons Roasted Garlic Butter, melted 1/4 cup Donkey Sauce
4 sourdough buns
1 large kosher dill pickle, thinly sliced
1/4 sweet onion, thinly sliced
8 slices swiss cheese
1/2 pound sliced deli ham
1 beefsteak tomato, thinly sliced

SPECIAL EQUIPMENT: Heavy-duty aluminum foil 2 bricks

Instructions

In a small bowl, combine the pickle relish and diced pimientos. Set aside.
Preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper.
Grill the patties for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook for 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
Lightly brush the cut sides of the buns with the melted garlic butter. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
Reduce the grill heat to medium.
To assemble the burgers, lightly smear donkey sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 or 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top bun halves.
To finish the burgers, wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top of them (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes. Remove from the grill and let cool slightly.
Tear open the foil and serve.

Cafe delights, at home!

By

Bailey Woodean

-

June 28, 2020

0

Since the world changed due to the coronavirus many of our favorite coffee shops have closed, just like many other businesses. But, we can learn how to make our favorites at home. They may not be quite the same, but at least there are options until we can go back out again.

Affogato – Hot Coffee with Ice Cream

https://www.goya.com/en/recipes/affogato-hot-coffee-with-ice-cream

Ingredients

4 scoops ice cream (vanilla, chocolate or coffee)
2 cups
Café GOYA®, brewed, divided and kept hot

Instructions

Put one scoop of ice cream into a small glass or bowl, and pour ½ cup hot coffee over it.
Serve immediately, stirring the ice cream into the hot coffee, so that it melts slightly.

Serving Suggestion:

Before pouring coffee over ice cream, top ice cream with GOYA® Dulce de Leche or chocolate sauce to add sweetness and flavor.

Snowstorm Café

https://www.foodandwine.com/recipes/snowstorm-cafe

Ingredients

3 ounces hot strong-brewed coffee
1 ounce Frangelico
1/2 ounce Licor 43 (sweet citrus- and vanilla-flavored liqueur) or Navan
1/2 ounce Cognac
1 large dollop of unsweetened whipped cream
3 coffee beans

Instructions

In a mug, mix the coffee with the Frangelico, Licor 43, and Cognac. Top with the whipped cream and garnish with the coffee beans.

Café Coffee Cookies

https://www.bettycrocker.com/recipes/cafe-coffee-cookies/ef07cbb1-9ef0-405d-99eb-3b4a11b916b0

Ingredients

Cookies

½ cup granulated sugar
½ cup packed brown sugar
½ cup butter or margarine softened
1 egg
1 ½ cups Gold Medal™ all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

Coffee Drizzle

½ teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
½ cup powdered sugar

Instructions

Heat oven to 350°F. In a large bowl, beat granulated and brown sugars, butter and egg with an electric mixer on medium speed, or mix with a spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda, and salt. Stir in pecans and chocolate chunks.
Drop dough by 1/4 cupfuls about 2 inches apart onto an ungreased large cookie sheet.
Bake for 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Perfect biscotti

https://www.delish.com/cooking/recipe-ideas/a25486278/biscotti-recipe/

Ingredients

1 c. almonds
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 large eggs
3/4 c. granulated sugar
1/4 c. packed brown sugar
1 tsp. almond extract
1 c. chocolate chips, melted

Instructions

Preheat the oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.
Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.
Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake for 10 minutes more than flip each biscotti. Bake for another 10 minutes or until golden. Let cool completely.
Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Brazilian Drinks

By

admin

-

June 27, 2020

0

Food and drink carry a significant part of Brazilian culture. In this country the size of a whole continent, the culture of drinking is at a very high level. Brazil is a hot country, so Brazilians often drink freshly squeezed juices and other soft drinks from Brazil. However, this cheerful and temperamental nation also loves strong alcohol.

Brazilian Drinks

1. Guarana Antarctica

is a Brazilian soda made from guarana berries.

Guarana (port. Guaraná) – this is not only the fruits of the Amazon plant, also in Brazil they call a carbonated non-alcoholic energetic, produced on the basis of these berries. Guarana fruits contain several times more caffeine than coffee beans. Therefore, the use of a drink provides a powerful burst of energy. Brazilian teens love to swallow a jar of guarana before going to the club. In bars, this energetic often gets in the way with vodka (funny, a popular brand of vodka in Brazil is called “Natasha”).

The most famous energy brands are Antarctica and Kuat. Another fairly famous Guarana-based drink is Guaraná Jesus. Since 2006, this pink lemonade with hints of cloves and cinnamon has been produced by Coca-Cola.

2. Caipirinha (caipirinha) –

a drink made from cashews with the addition of ice, fruit juice (the most traditional choice is lime) and sugar. Usually caipirinha is made very strong, if you like weaker, be sure to warn the waiter.

Kashasa is so saturated. Many people prefer to drink it as part of various cauldrons, one of the most beloved among the inhabitants of Brazil is the Caipirinha cocktail (port. Caipirinha).

Exotic Caipirinha cocktail based on reed vodka is recognized as one of the best on the planet. Today it has become the most popular alcoholic beverage in the world after the famous Margarita.

3. Bloody Carioca

“Carioca,” That’s what Brazilians call Rio de Janeiro. “Bloody Carioca” is a variation of the classic cocktail “Bloody Mary”, which is based on the Brazilian national drink, kashas. Well, I guess you can’t drink a lot of such cocktails because of the large number of spices in it.

This Brazilian twist on the classic Bloody Mary is the perfect thing for a morning hangover. This version replaces vodka with the country’s go-to spirit, cachaça, which is mixed with fresh tomato juice, lemon juice, passion fruit juice, celery salt, tabasco, ground pepper, and nutmeg. It is then served over ice in a highball glass with a stick of celery or slice of cucumber as a garnish.

Subscribe our Youtube Channel.

A romantic picnic in the park

Vietnamese Spring Rolls

Ingredients

Instructions

Hiking forest pathways

Quick Healthy Snack: Quick Healthy SnackClusters

Ingredients

Instructions

Lounging on a beach

Ingredients

Instructions

Snowshoeing up a mountainside

Ingredients

Instructions

Google Reviews

Yelp Reviews

Tips from Martha Stewart to improve your cooking include:

Perfect Roast Chicken

Ingredients

Ingredients

Lucky Bird Restaurant

Google Reviews

Yelp Reviews

Flavorful ingredients that will help enhance the appeal

Aromatic ingredients that will help enhance the appeal

Visual ingredients that will help enhance the appeal

Irish stew

Ingredients

Instructions

Smoked wild Irish salmon with chive pancakes

Ingredients

Instructions

Guinness chocolate pudding

Ingredients

Instructions

Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese

Ingredients

Instructions

Easy BBQ Chicken Naan Pizza (Copycat California Pizza Kitchen Recipe!)

Ingredients

Instructions

Guy before Triple D

The growth and fame of Guy Fieri

Cook up a Guy Fieri favorite!

The Brick Burger

Ingredients

SPECIAL EQUIPMENT: Heavy-duty aluminum foil 2 bricks

Instructions

Affogato – Hot Coffee with Ice Cream

Ingredients

Instructions

Snowstorm Café

Ingredients

Instructions

Café Coffee Cookies

Ingredients

Instructions

Perfect biscotti

Ingredients

Instructions

Brazilian Drinks

1. Guarana Antarctica

2. Caipirinha (caipirinha) –

3. Bloody Carioca

Follow us on Instagram @fooddrinkmag

POPULAR POSTS

POPULAR CATEGORY

Add to Collection

No Collections