LOOKS REALLY REALLY REALLY GOOD.
This is what I’m craving right now. Some good fried chicken. With a dash of lettuce to make it seem “healthier”.
Drunk + Munchies = Drunchies
Good food + Good times = LA’s Korea Town.
Chocolate covered, deep fried, bacon wrapped, TWINKIE!
This is too much. But yet, just perfect.
4 OF THE UNIVERSE’S BEST PIZZAS
PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA
My future job. Or at least hobby.
from Guyism.com
-From greatist.com
Bacon Stuffed Potato Skins - In Pictures
2 Large Baking Potatoes / Bunch of Spring Onions/Scallions / 4-5 Chilies / 100g Cheddar Cheese / 4-5 Rashers of Bacon / Salt / Pepper / Oil (1)
SKEWER potatoes with a fork several times
RUB with oil and season with salt and pepper (2)
HEAT oven to 200c
THROW into oven for 45 mins - 1 hour
GRATE cheese
SLICE bacon and fry in a little oil (3)
CHOP spring onions and chilis and introduce to the bacon (3)
SIZZLE onion chili mix until onions have softened
REMOVE potatoes from oven, leave to cool slightly
SLICE in half and scoop out flesh, put in large bowl (4)
MIX potato, onion/chili, most of grated cheese and bacon in large bowl (4)
PILE mixture back into skins and top with a little more cheese (4)
STUFF that bad boy
PLACE back in oven and cook for 10 minutes
GO COOK YOURSELF
Childhood favorite and soon to be dinner for tonight.
Claire Thomas from ABC’s Food For Thought and her blog, The Kitchy Kitchen, put together a quick video outlining the basics behind making Mexican street corn.
There’s still plenty of time to hit the grill, people. I’ll be taking this recipe with me to this weekend.
For more awesome recipes, photos and videos, click the link to her blog above.
- PS
Beer and Chipotle-Battered Fish Tacos
Ingredients
For the batter:
- 2 ounces canned chipotle peppers
- 2 eggs
- 2 cups beer (recommended: Tecate or other pale beer)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 teaspoons gray salt
- Freshly ground black pepper
For the fish tacos:
- 3 cups sour cream
- 1 1/2 bunches cilantro, chopped
- 2 tablespoons lime juice, plus 6 limes, cut in wedges
- 1 teaspoon gray salt
- Corn oil, for frying
- 3 tomatoes, small diced
- 12 red radishes, thinly sliced
- 24 corn tortillas
- 1 1/2 pounds cod or other whitefish cut into 1-ounce strips
- 2 recipes Todd’s Slaw, recipe follows
Directions
Preheat oven to 300 degrees F.
To make the batter:
Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
For the fish tacos:
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd’s Slaw.
Todd’s Slaw:
1 head green cabbage
1 large red onion
1 cup cider vinegar
1 cup sugar
1 cup olive oil
1 tablespoon toasted caraway seed
Salt and freshly ground black pepper
2 bunches scallions (green parts only), for garnish
Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.
Yield: 6 servings
Shredded Chicken Enchiladas
Ingredients2 cloves garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking sprayDirections
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro if you’d like.
Chocolate. Marshmallow. Graham crackers. Cookie Dough. Genius.
