Seared Tuna with Ginger-Wasabi Stirfry

Seared Tuna with Ginger Wasabi Vegetables

For some reason making seared tuna at home is impressive to people. I mean, I get it, seared tuna is a somewhat “fancy” thing you’d order at a restaurant, but here’s a secret: it’s SO simple (and usually more inexpensive) to prepare in your own kitchen. I promise. This recipe looks good and tastes even better, and if you have guests over they’ll be wowed. Only you have to know the truth: seared tuna takes about 6 minutes to make and is virtually fool-proof.

Tropical Seared Tuna with Ginger-Wasabi Stirfry

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Food Porn of the Day: Jamaican Pizza

I’m not usually the world’s #1 pizza craver but when I’m in the mood I’m IN THE MOOD, and lately I’ve been in the mood thanks to the discovery of my boy Macaulay Culkin’s pizza-themed Velvet Underground cover band. (WHAT? Yes. Culkin will always hold a special place in my heart and VU is my all-time favorite band, so this bit of breaking news is extremely relevant to my interests.)

A few days ago I fulfilled my cravings with a funky pizza party and I just had to share it with everyone. This combination is truly a Christmas miracle that I think everyone should try for themselves immediately:

East Side Pies Jamaican Pizza

Jerk chicken, pineapple, red onion, jalapeño, habanero, and avocado. AVOCADO. Its cool creaminess is the perfect foil for all that heat. I got this sucker from East Side Pies here in Austin. I wrote about their lil smokies & egg creation last year, but I figured this revelation of flavors deserves another mention. Macaulay should write a song about this.

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Hot Dogs Gone Wild! Top 10 Fixin’s for Your Hot Dog

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…

10. Bacon Wrapped (and Stuffed)

bacon-wrapped-hot-dogs

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

9. Columbian

Colombia-perro-caliente

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

8. Mexican

mexican-hotdog_DSC0645

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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Cocktail O’Clock: Camarena Chipotle Cooler

Camarena Chipotle Cooler

When the weather gets hot, the cocktails get…hot. Love how you can see the flecks of chili peppers dancing around in this one, warning you it ain’t no regular summer cocktail.

Chipotle Cooler

2 oz Camarena Reposado Tequila

1 oz Pineapple Juice
1/2 oz Orange Liqueur
Pinch Chipotle Chili Pepper Spice
2 oz Lemonade
Lemon Wheel Garnish

Combine liquids and spice in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with lemon wheel.

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Cocktail O’Clock: Brothers’ Quarrel

cocktail

With the Super Bowl just around the corner, this drink, which comes from the W Austin, is a good pleaser. It’s manly enough for a football party (Bourbon-based) but sweet enough to please those of us who are manly enough to admit we’re in it for the taste. It also pays homage to this year’s brother vs. brother Super Bowl coaches plotl ine by mixing St. Germaine and Canton, two liquors made by two different brothers. According the legend:

The maker of Chambord liquor had two sons. He gave each of his sons a sum of money and said “I want you to take this money and go out and make a liquer better than mine. The catch is that I want you to make a liquer better than each other’s.” With the money in hand and passion in their hearts, each son created a great spirit, one making St. Germaine and the other Canton. Much like the whiskeys also found in this cocktail, an American Bourbon and an English scotch, the brother’s quarreled over which is better.

Who’s right? We have no idea, but this drink sure is a strong one!

Brothers’ Quarrel

1.5 oz Buffalo Trace Bourbon
.5 oz st. germain
.5 oz canton ginger
.25 oz pineapple

Shake all, pour over rocks in rocks glass. Then Spritz with Laphroaig and garnish with burnt lemon.

 Find more party drink ideas in Endless Cocktails.

(Photo courtesy W Austin)

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Put It In a Jar: White Sangria

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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