You’d think that vegetarian sushi sounds depressing and boring, but just look at this one. The Tropical Roll at Austin’s Sushi Zushi is made with asparagus, avocado, cucumber, carrots, sprouts and cream cheese rolled uramaki style, wrapped with mango, and topped with sriracha. Not depressing at ALL.
Tacos: what CAN”T they do? These are two of the most delicious varieties from the beloved Texas taco purveyor Torchy”s. The Brush Fire, on the right, is especially Vi har listet mange pokerrum og andre hjemmesider for poker, spillemaskiner online og betting, og de skifter deres kampagner, regler og regulativer. exciting: Jamaican jerk chicken, grilled jalapeños, mango, sour cream, cilantro, and a mysterious condiment known as “diablo sauce.” It”s sweet, spicy, citrus-y, and amazing.
With the Fourth of July ahead, and at least one package of hot dogs sitting in your freezer or fridge, it”s time to start thinking about your cook-out. Whether it”s you alone or at your jam-packed amazing and mega-impressive/amazeballs party, it”s time to think about spicing up your wieners. For you (and only you), I”ve done my research on the craziest and tastiest varieties of fixin”s for your dog. Choose on and serve, or create a twisted hot dog bar. Then impress. Here we go…
Bacon is one of the few foods that I believe goes well with everything. Bacon makes all things better. Now, combine it with one of America”s favorite foods, by topping it and stuffing it with bacon. Add cheese and sauerkraut with your typical condiments. Bacon inspires all.
Recipe: Simply Recipes
I”ve put potato chips on sandwiches, burgers, but never thought to put them on a hot dog already topped with slaw and sauces. Some believe that there is such a thing as too many condiments, or strictly using mustard and only that. It looks like the Columbian may change their minds.
Recipe: My Columbian Recipes
Pineapple is one thing I never thought of topping my wiener with. But along with chipotle sauce, sweet and spicy sounds good. A couple of jalapenos add a nice kick.
Recipe: Homesick Texan
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I don’t know about the rest of you, but all weekend long I have been reaching, itching, longing for some crisp fall weather. I toiled for a while about what the hell to put in a jar this week. Fruit…again? I wanted comfort food. Something sweet, with chocolate…maybe some peanut butter and malt! Ok. OK. I told myself to get a grip. It’s August. I’ll have months and months of savory food up ahead. So, what did I decide to do instead…?
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We were on our third day of sightseeing benders in the world of rodent amusement parks when we ventured to “Tomorrow Land”—you know the one, with the gigantic golf-ball housing the “ride of tomorrow” that ends in some California garage? Unfortunately, the early 80’s tech-savvy scene failed to amuse our five-year-old tech genius. Nothing offered here could compete with our PS3 at home, so he decided to take his boredom out on the rest of us. Purely in the interest of self-preservation, I stumbled upon a stand selling mango-ginger-margaritas in China-land. My wife and I enjoyed 3 of these magical libations. (Yes. That’s 3 each.) I recreated these serenity slushies at home with positive results.
I’m going to be upfront and set this post up properly: I’m a baker, not a griller. I’m not saying that because I rock heels over flip flops for weekend outings. Grill’n is just not my thing. As a result I’m the worst kind of griller. I’m always lifting the hood a few too many times and turning the heat up and down too much—I grill with self-doubt.
So for this recipe it wasn’t bravery that stirred me to action. Nope. It wasn’t even the Esquire article about this new breed of female master grillers, that is, until I got to the grilled margarita recipe. Grilled drinks?
Yeah, go ahead, I’ll wait while you grab your tongs.
Here’s what I made after grabbing mine: Grilled Mango Smash. Think sweet mango grilled to the point when the sugar is sweated to the surface for a dark smoky carmelized flavor. Lighting up that sweetness is the fire from the tomatillo and quietly but confidently nudging its way in is a slight peppery bite from the basil. And finally, lying beneath all that is a layer of that belly-grabbing barbeque flavor. It’s awesomeness on a stick.
I am not, nor have I ever been, a bartender. I love mixed drinks, though. And I’m super cheap, so I would much rather make drinks at home than pay upwards of $8 a glass on a super-sugary and not-alcoholic-enough drink.
Now, I promised myself a while back that I would not buy any more coconut rum because it’s too easy to consume in mass quantities and regret it later. Buuuttt…I guess I break promises.
So, here’s a tropical drink to rock your socks.