Food Republic http://www.foodrepublic.com Where Food, Drink & Culture Unite Fri, 23 Feb 2018 22:47:06 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 Closing Restaurants, José Andrés, Olympics: 10 Hot Topics On Food Republic http://www.foodrepublic.com/2018/02/23/closing-restaurants-jose-andres-olympics/ http://www.foodrepublic.com/2018/02/23/closing-restaurants-jose-andres-olympics/#respond Fri, 23 Feb 2018 18:00:01 +0000 http://www.foodrepublic.com/?p=179803 It was all about pointing out the creative, the dedicated and the unlikely stories this week. On the Food Republic Today podcast, we spoke to Kate Williams of Detroit’s Lady of the House (a semi-finalist of this year’s James Beard Awards) about why people should be taking a chance on the city. We celebrated that José […]

The post Closing Restaurants, José Andrés, Olympics: 10 Hot Topics On Food Republic appeared first on Food Republic.

]]>
It was all about pointing out the creative, the dedicated and the unlikely stories this week. On the Food Republic Today podcast, we spoke to Kate Williams of Detroit’s Lady of the House (a semi-finalist of this year’s James Beard Awards) about why people should be taking a chance on the city. We celebrated that José Andrés was recognized in a big way for his charity work in feed millions in Puerto Rico, Houston and California after several natural disasters. We also took a look at all the food moment happening at the Olympics. There was also some David Lynch talk in our podcast chat with Alex Stupak and Lynchian influences displayed at a Bushwick bar. All that and more on this week’s Hot Topics.

  1. Closing a restaurant is never easy. A New York restaurateur tells us 10 lessons he learned from closing his first.
  2. José Andrés was named the James Beard Foundation’s Humanitarian of the Year.
  3. What’s does farandole mean? It’s time for a French lesson.
  4. A hearty mushroom ragout is all you need on a chilly winter night.
  5. The Charleston Wine and Food Festival is just around the corner! Check out these very cool events.
  6. These food moments at the Olympics deserve a gold medal.
  7. We chatted with Detroit’s Kate Williams about the Motor City’s dining scene on an episode of Food Republic Today.
  8. Love shrimp but tired of the typical preparations? Try these creative recipes!
  9. This bar in Bushwick is a delight for the eyes. Check it out for yourself.
  10. Taco master Alex Stupak also stopped by our podcast studios this week.

The post Closing Restaurants, José Andrés, Olympics: 10 Hot Topics On Food Republic appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/23/closing-restaurants-jose-andres-olympics/feed/ 0
Hot Luck Fest Lineup Announced: This Week In Food Events http://www.foodrepublic.com/2018/02/23/hot-luck-fest-lineup/ http://www.foodrepublic.com/2018/02/23/hot-luck-fest-lineup/#respond Fri, 23 Feb 2018 16:00:02 +0000 http://www.foodrepublic.com/?p=179785 Aaron Franklin’s Hot Luck Fest, a.k.a. the best Memorial Day Weekend party ever, announced its lineup for this year’s edition. That means it’s time to start planning your summer travel. For now, a pop-up celebrating Upstate New York produce and cuisine is taking reservations for next week. In Los Angeles, St. Vincent Meals On Wheels […]

The post Hot Luck Fest Lineup Announced: This Week In Food Events appeared first on Food Republic.

]]>
Aaron Franklin’s Hot Luck Fest, a.k.a. the best Memorial Day Weekend party ever, announced its lineup for this year’s edition. That means it’s time to start planning your summer travel. For now, a pop-up celebrating Upstate New York produce and cuisine is taking reservations for next week. In Los Angeles, St. Vincent Meals On Wheels is raising funds for its program with local restaurants. Check back soon for more!

  • Tonight, Tom Colicchio’s Riverpark is hosting the third annual Beefsteak Dinner in New York. The family-style event is centered around premium cuts of meat paired with craft beers and bourbon. Expect a prime standing rib roast, bone-in leg of lamb, potato gratin and Baked Alaska! Feel free to bring your own wine, as the corkage fee will be waived for the night.
  • There’s one more week to dine while benefiting the St. Vincent Meals on Wheels in Los Angeles. As part of the #FoodIsLove campaign, a number of restaurants in the LA area are raising funds for the program dedicated to delivering wholesome meals to homebound folks. Check out the list of restaurants here.
  • Manhattan’s Black Seed Bagels is teaming up with Upstate darling Brushland Eating House from Bovina Center, New York on a pop-up dinner on Tuesday and Wednesday, February 27-28 at Black Seed’s East Village location. The collaboration menu includes rabbit liver pâté, persimmon, radicchio and fennel salad, baked hand-rolled pasta, smoked salmon schnitzel, rabbit shepherd’s pie, mushroom flatbread, churros, halvah semifreddo and much more. Reservations are available from 5:30-10 p.m. and can be made by calling 607-832-4861 or emailing hi@brushlandeatinghouse.com.
  • Aaron Franklin’s Hot Luck Fest recently announced its lineup for this year’s barbecue-full extravaganza in Austin via Munchies. Rico Torres and Diego Galicia, Alex Stupak, Kristen Kish, Peter Cho, Ashley Christensen, Ivan Orkin, Andy Ricker, Chris Shepherd, and more will be cooking at the the best Memorial Day Weekend party you’re likely to ever go to. Musical acts include Hot Snakes, Peter Hook and the Light, Galactic, Okkervil River and more. And yes, Franklin, himself, will also be dishing out the meats. Tickets available here.

The post Hot Luck Fest Lineup Announced: This Week In Food Events appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/23/hot-luck-fest-lineup/feed/ 0
How To Make Sous Vide Braised Spareribs http://www.foodrepublic.com/2018/02/23/sous-vide-braised-spareribs/ http://www.foodrepublic.com/2018/02/23/sous-vide-braised-spareribs/#respond Fri, 23 Feb 2018 15:00:52 +0000 http://www.foodrepublic.com/?p=179775 Super-succulent ribs are totally worth the wait. Our friends at ChefSteps wrote in this week with a simple recipe for sous vide braised spareribs that requires 24 hours of cooking. Why the long cook time? Well, you want that meat to be fall-off-the-bone tender, don’t you? With capers, marjoram, tomatoes and chili flakes this recipe is incredibly flavorful. Pick up […]

The post How To Make Sous Vide Braised Spareribs appeared first on Food Republic.

]]>
Super-succulent ribs are totally worth the wait. Our friends at ChefSteps wrote in this week with a simple recipe for sous vide braised spareribs that requires 24 hours of cooking. Why the long cook time? Well, you want that meat to be fall-off-the-bone tender, don’t you? With capers, marjoram, tomatoes and chili flakes this recipe is incredibly flavorful. Pick up a rack tonight and get cooking!

Soul-Soothing Braised Spareribs

24 hours; serves 4

Ingredients:

  • 1 large onion
  • 5 cloves garlic
  • 1 rack pork spareribs
  • Salt, as needed
  • Black pepper, as needed
  • Oil, as needed
  • 735 grams tomatoes, crushed, about 1 26-ounce can
  • 150 grams olives, such as castelvetrano
  • 25 grams capers
  • 2 grams marjoram
  • 0.4 gram chili flakes

Equipment:

  • Sous vide setup

Directions:

  1. Preheat Joule or sous vide to 158°F/70°C. Cooking your ribs at 158 °F / 70 °C gives you super-succulent, tender meat that you can cut with a fork. That’s exactly how we like it, but if you prefer some other degree of doneness, check out the Joule app for other options.
  2. Show off your well-honed knife set and equally sharp skills—finely dice the onion and mince the garlic.
  3. On the rib side of your meat, you’ll find a membrane that runs the entire length of the rack. You want to remove that—it’s tough and chewy.Using a dry rag, grab ahold of the corner of the membrane and rip it off.
  4. Sprinkle your rib rack generously with salt and pepper. PRO TIP: We like to use a ratio of about 0.5 percent salt to the total weight of the rack.
  5. Use a knife to divide ribs into sections—we prefer two-rib portions.
  6. Add oil to a very hot pan, then sear the ribs on both sides until they are brown. It should take you roughly two minutes per side.
  7. In the same pan you used to sear the ribs, brown onions and garlic with a little oil. Add tomatoes, pitted olives, capers, and herbs and spices. Reduce the mixture to a very thick glaze. Make sure the sauce is super-thick at this stage—it will thin out as it cooks. This means you’ll be reducing the sauce for quite some time—mix it well and scrape the bottom of the pan to prevent scorching.
  8. Once the sauce and meat have cooled slightly, add them to the bag. Cook sous vide for 24 hours. For long cooks, it’s important to cover your pot to reduce evaporation. Use a lid or some high-quality plastic wrap, then go enjoy life while Joule makes meat magic with your ribs.
  9. Serve with a side of polenta or couscous.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee of $39. Classes include Sous Vide: Beyond the BasicsFluid GelsFrench Macarons and more!

The post How To Make Sous Vide Braised Spareribs appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/23/sous-vide-braised-spareribs/feed/ 0
Netflix Show “Nailed It” Is About Baking Pinterest Fails http://www.foodrepublic.com/2018/02/23/nailed-it-baking-pinterest-fails/ http://www.foodrepublic.com/2018/02/23/nailed-it-baking-pinterest-fails/#respond Fri, 23 Feb 2018 14:00:17 +0000 http://www.foodrepublic.com/?p=179793 Pinterest: the online respite of the insistent Martha Stewart imitator. The best part of Pinterest? You can’t have everyone’s favorite “nailed it” meme without it. Nailed it, for the uninitiated, is the label you stick on the advanced baking/cooking/home improvement project you f**ked up beyond recognition. They’re so popular that Netflix is giving this great institution of proudly […]

The post Netflix Show “Nailed It” Is About Baking Pinterest Fails appeared first on Food Republic.

]]>
Pinterest: the online respite of the insistent Martha Stewart imitator. The best part of Pinterest? You can’t have everyone’s favorite “nailed it” meme without it. Nailed it, for the uninitiated, is the label you stick on the advanced baking/cooking/home improvement project you f**ked up beyond recognition. They’re so popular that Netflix is giving this great institution of proudly botched accomplishments its own cooking competition.

Hosted by Loosely Exactly Nicole/Ladylike actress and comedian Nicole Byer, Nailed It airs March 9th, piting nervous bakers against each other in the battle of the…things that are hard to bake unless you’re an experienced professional. We could not possibly be more excited to watch people fight over $10,000. A trailer to rouse your appetite, perhaps?

The post Netflix Show “Nailed It” Is About Baking Pinterest Fails appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/23/nailed-it-baking-pinterest-fails/feed/ 0
Flamin’ Hot Cheetos Is Getting A The Founder-Like Movie http://www.foodrepublic.com/2018/02/22/flamin-hot-cheetos-movie/ http://www.foodrepublic.com/2018/02/22/flamin-hot-cheetos-movie/#respond Thu, 22 Feb 2018 21:10:40 +0000 http://www.foodrepublic.com/?p=179804 Everyone’s favorite spicy chip is about to cover the silver screen in red dust. The story of how Flamin’ Hot Cheetos will be made into a movie by Fox Searchlight, according to Variety. Like the McDonald’s origin story, The Founder, Flamin’ Hot follows the “true story” of Richard Montanez and how he came up with the idea of the […]

The post Flamin’ Hot Cheetos Is Getting A The Founder-Like Movie appeared first on Food Republic.

]]>
Everyone’s favorite spicy chip is about to cover the silver screen in red dust. The story of how Flamin’ Hot Cheetos will be made into a movie by Fox Searchlight, according to Variety.

Like the McDonald’s origin story, The FounderFlamin’ Hot follows the “true story” of Richard Montanez and how he came up with the idea of the spice-dusted cheese puff. The movie is an underdog story at its core. Montanez grew up as a migrant farm and son of an immigrant. He later worked as the janitor at Frito-Lay before creating Flamin’ Hot Cheetos. It has “Oscars” written all over it.

DeVon Franklin will make his directorial debut in this movie. The film is currently in pre-production.

The post Flamin’ Hot Cheetos Is Getting A The Founder-Like Movie appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/flamin-hot-cheetos-movie/feed/ 0
Even Japanese Prison Food Is Healthy And Delicious http://www.foodrepublic.com/2018/02/22/japanese-prison-food/ http://www.foodrepublic.com/2018/02/22/japanese-prison-food/#respond Thu, 22 Feb 2018 18:00:32 +0000 http://www.foodrepublic.com/?p=179773 When you think of prison food, you probably don’t think of food that’s delicious, nutritious or filling. Prison food in America is often thought of as part of the overall punishment: very low-quality, unappetizing by nature, served in a noisy canteen and destined to be eaten in the shortest possible amount of time. What about Japanese prison […]

The post Even Japanese Prison Food Is Healthy And Delicious appeared first on Food Republic.

]]>
When you think of prison food, you probably don’t think of food that’s delicious, nutritious or filling. Prison food in America is often thought of as part of the overall punishment: very low-quality, unappetizing by nature, served in a noisy canteen and destined to be eaten in the shortest possible amount of time. What about Japanese prison food? In Japan, the incarceration and recidivism rate is low — a scant 47 per 100,000 — leaving more resources for well-balanced meals that keep prisoners healthy, positive and focused on reforming their choices.

Incarcerated people in Japan eat whole grain barley mixed with rice, a variety of low-fat vegetable dishes, miso soup and nutrient-rich natural protein like whole grilled fish — fare that ONLY In JAPAN host and Japanese culture master John Daub says he’d eat every day. Head over to Abashiri prison in Hokkaido, where visitors can enjoy (yes, enjoy) the exact same meals served to prisoners in a nearby interactive museum.

The post Even Japanese Prison Food Is Healthy And Delicious appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/japanese-prison-food/feed/ 0
We Have A Ton Of Awesome Egg Recipes! http://www.foodrepublic.com/2018/02/22/awesome-egg-recipes/ http://www.foodrepublic.com/2018/02/22/awesome-egg-recipes/#respond Thu, 22 Feb 2018 16:00:18 +0000 http://www.foodrepublic.com/?p=179723 Did you know that we have a ton of awesome egg recipes that need a new home in your frying pan? And we’ve got even more for our frittata and over-easy enthusiast friends: handy explainers, crucial techniques and in-depth guides about our favorite shell-encased treat. Take a deep dive into our colorful egg section for dishes from award-winning chefs and cookbook writers, and freshen up […]

The post We Have A Ton Of Awesome Egg Recipes! appeared first on Food Republic.

]]>
Did you know that we have a ton of awesome egg recipes that need a new home in your frying pan? And we’ve got even more for our frittata and over-easy enthusiast friends: handy explainers, crucial techniques and in-depth guides about our favorite shell-encased treat. Take a deep dive into our colorful egg section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire from the coop. Here are a few of our recent favorites:

Recipe: Colorful Egg Crostini

Fancier than your typical mayo-slathered egg salad, these open-faced sandwiches get a pungent, saline smack from anchovies and capers and a little crunch from the radish. I love to trot out this combination as an hors d’oeuvre, piling the eggs et al onto small, thin slices of baguette. But for a light supper, late-night snack, or lunch, a crusty country loaf is a better, heartier option. In either case, it’s important to use really good ingredients here since the flavor completely depends on them. Seek out farmers’ market eggs, imported anchovies packed in olive oil, and good high-fat butter. Although all of this might seem overly precious, these details really matter when you’re serving them practically naked. Try it and see.

egg and blue cheese souffles

Recipe: Herby Egg And Blue Cheese Soufflés

Tangy blue cheese and plenty of fresh herbs keep these light, simple soufflés on their toes, though if you’re not a blue cheese person, crumbled feta or Parmesan could happily stand in. I love that these do equally well as festive brunch fare and quick, weekday breakfast — if you make a batch on Sunday and store the leftovers in the fridge, you’ll have easily grabbable egg cups all week long.

Sauerkraut Pickled Eggs
Sauerkraut pickled eggs come in beautiful jewel-toned hues, depending on how you pickle them.

Recipe: Sauerkraut Pickled Eggs

I don’t know if this makes me a weirdo, but I go CRAZY for pickled eggs. This technique can also be done in brined ferments, kimchi liquid, or any other vegetable ferment you let go long enough for acidity to get appropriately low. The truly awesome thing about fermented pickled eggs isn’t their utterly superior flavor — it’s the fun games you can play with color! Use a red kraut to end up with purple eggs, radish pickle brine for pastel pink, or finished beet kvass for a beet red egg.

okraeggs
Indian-spiced okra and eggs: your favorite new brunch dish.

Recipe: Indian Okra And Eggs On Potatoes

Eggs are the bedrock of Parsee cuisine, and I believe that no other culture in the world reveres them as much as we do. Even celebratory meals tend to begin with an egg-based dish. It would therefore be impossible for me to write a book that doesn’t feature them, so here is a recipe, albeit one that many of my fellow Parsees might do slightly differently.

eggroulade
These hearty two-bite appetizers are as flavor-packed as they are beautiful to behold.

Recipe: Egg Florentine Roulade

This is a great alternative to an egg sandwich; the spinach roulade is fluffy, light and moist and looks fabulous. The filling is just as exciting — chunky, creamy and zesty. Your guests will definitely be asking for more.

The post We Have A Ton Of Awesome Egg Recipes! appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/awesome-egg-recipes/feed/ 0
We’ve Had A Ton Of James Beard Award Semi-Finalists On Food Republic Today! http://www.foodrepublic.com/2018/02/22/james-beard-award-semi-finalists-frt/ http://www.foodrepublic.com/2018/02/22/james-beard-award-semi-finalists-frt/#respond Thu, 22 Feb 2018 15:00:15 +0000 http://www.foodrepublic.com/?p=179751 The James Beard Foundation Awards announced the 2018 semi-finalists last week. On the list we saw a ton of familiar names, specifically names of guests we’ve had on our Food Republic Today podcast! Not only are these folks making some of the best food in the country, they also have fantastic podcast voices and interesting things […]

The post We’ve Had A Ton Of James Beard Award Semi-Finalists On Food Republic Today! appeared first on Food Republic.

]]>
The James Beard Foundation Awards announced the 2018 semi-finalists last week. On the list we saw a ton of familiar names, specifically names of guests we’ve had on our Food Republic Today podcast! Not only are these folks making some of the best food in the country, they also have fantastic podcast voices and interesting things to say. Check out these episodes featuring chefs Amanda Cohen, Evan Funke, Kate Williams, Michael Solomonov and others. Want more of the podcast? Check it out here and be sure to subscribe!

Alex Stupak of Empellón Midtown, NYC

Best New Restaurant, Best Chef: New York City

Evan Funke of Felix Trattoria, Venice, CA

Best New Restaurant

Kate Williams of Lady of the House, Detroit

Best New Restaurant

Fabio Trabocchi of Fiola, Washington, D.C.

Outstanding Chef

Michael Solomonov and Steve Cook of Zahav, Philadelphia

Outstanding Service

Amanda Cohen of Dirt Candy, NYC

Best Chef: New York City

Alex Raij of Txikito, NYC

Best Chef: New York City

Diego Galicia and Rico Torres, Mixtli, San Antonio

Best Chef: Southwest

Joshua Skenes, Saison, San Francisco

Best Chef: West

The post We’ve Had A Ton Of James Beard Award Semi-Finalists On Food Republic Today! appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/james-beard-award-semi-finalists-frt/feed/ 0
Here Are Our Culinary Takeaways From The Olympics http://www.foodrepublic.com/2018/02/22/culinary-takeaways-olympics/ http://www.foodrepublic.com/2018/02/22/culinary-takeaways-olympics/#respond Thu, 22 Feb 2018 14:00:30 +0000 http://www.foodrepublic.com/?p=179726 As the 2018 PyeongChang Olympic Games draw to a close, we reflect on the most important part of the whole international shebang: what fueled these great athletes to their greatness. We’re not all that interested in the technical aspects — in fact, we muted quite a few of them. But Chloe Kim’s churro ice cream […]

The post Here Are Our Culinary Takeaways From The Olympics appeared first on Food Republic.

]]>
As the 2018 PyeongChang Olympic Games draw to a close, we reflect on the most important part of the whole international shebang: what fueled these great athletes to their greatness. We’re not all that interested in the technical aspects — in fact, we muted quite a few of them. But Chloe Kim’s churro ice cream sandwich, Norway’s egg disaster and several other food-related morsels stood out in our memories. Here are our favorite culinary takeaways from the Olympics.

We Can All Unite Over A Cheeseburger

In a week rife with cheeseburger news, one story stood out: the tale of PyeongChang chef Cha Gwen Sol and his Flying Tomato burger. The chef, also a snowboarding enthusiast, put a joke item, a ₩1,000,000 ($920) cheeseburger, on his menu only to find himself face-to-face with the Olympic gold medalist who inspired the creation.

David Chang Goes For The Gold

David Chang served as a special correspondent for NBC, investigating how Korean food has been influenced by culinary traditions from around the world. Here’s everything he ate during his well-documented trip to the Olympics, and all the dishes he was unable to convince Americans and foreigners to sample.

A post shared by Dave Chang (@davidchang) on


The Olympic Village Dining Hall Has An 18-Page International Menu

The Olympians-only dining halls that serve 18,000 meals daily in the Gangneung Olympic Village have a selection that would put any international restaurant’s buffet spread to absolute shame. The 24-hour cafeterias’ fare ranges from traditional Asian breakfasts of rice porridge, soup, pickles and eggs to a full-on fry-up. There are seven kinds of cheese (each from a different country), gluten-free pizza, smoked duck breast and ox knee soup. Hey, nothing replenishes like collagen and salt-rich ox knee soup. They know what’s up.

Nobody’s Putting On Airs About Dog Meat

South Koreans consume about 100,000 tons of dog meat each year, but that number is steadily declining as more see dogs as companions rather than a source of protein. As with the 1988 Olympics in Seoul, many spectators who traveled to Korea for the games have observed the sale of dog meat, though the South Korean government offered restaurants subsidies to omit it from menus while foreigners were in town.

Olympic Pizza-Eating Exists (And It’s Pretty Impressive)

Chris Mazder, American silver medalist in men’s singles luge, ate an entire slice of pizza in one enormous bite following his historic win — the first medal in the sport for the U.S.

pf-changs-home-media-browne-wine
Depicted here is bad sushi paired with two distinct colors of wine.

PyeongChang Is Hard To Say, Right?

Wrong! But that didn’t stop one Chicago news anchor from calling it “P.F. Chang’s,” the pan Asian-fusion restaurant that always seems like a good idea at the time. P.F. Chang’s tweeted in response, “Contrary to this broadcast, we’re not hosting the games (smiley face).”

The post Here Are Our Culinary Takeaways From The Olympics appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/culinary-takeaways-olympics/feed/ 0
Listen To Food Republic Today: Alex Stupak http://www.foodrepublic.com/2018/02/22/frt-alex-stupak/ http://www.foodrepublic.com/2018/02/22/frt-alex-stupak/#respond Thu, 22 Feb 2018 12:00:16 +0000 http://www.foodrepublic.com/?p=179744 Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! It’s our 50th episode! We take a look back a couple of our favorite episodes featuring chefs Amanda Cohen, Esther Choi, Gail Simmons, Evan Funke and Diego Galicia. Then we head into taco talk with […]

The post Listen To Food Republic Today: Alex Stupak appeared first on Food Republic.

]]>
alex stupak
Taco master Alex Stupak stops by our podcast studio to chat about Mexican cuisine.

Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments!

It’s our 50th episode! We take a look back a couple of our favorite episodes featuring chefs Amanda Cohen, Esther Choi, Gail Simmons, Evan Funke and Diego Galicia. Then we head into taco talk with New York’s Alex Stupak, chatting about his growing Empellón empire. In Post Bites, comedian Kevin Yee tells us about how he once attempted to make a cup of hot chocolate for a friend. But first, the news:

Today’s News:

  • Alon Shaya has announced he is opening two restaurants in New Orleans and Denver this spring.
  • Amy Poehler spoke on behalf of the One Fair Wage campaign in the fight for raising minimum wage this week.
  • José Andrés has been named the James Beard Foundation’s Humanitarian of the Year.
  • Applebee’s, along with sister chain IHOP, are closing more locations.

Further Reading/Cooking: 

FR_PodcastLogo

Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Our producer is Katie Guhl with assistance from Tiffany Do and additional editing by Manuel Sander. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.

The post Listen To Food Republic Today: Alex Stupak appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/22/frt-alex-stupak/feed/ 0
Keep It Fresh: 10 Bold, Creative Recipes For Shrimp http://www.foodrepublic.com/2018/02/21/bold-creative-recipes-shrimp/ http://www.foodrepublic.com/2018/02/21/bold-creative-recipes-shrimp/#respond Wed, 21 Feb 2018 19:00:36 +0000 http://www.foodrepublic.com/?p=179677 Shrimp is such a versatile protein. There are so many ways to prepare it that you might not even think to try a brand-new recipe. This especially applies at the end of the workday, when you manage to pick up shrimp but run out of brain power before you figure out what to do with it. […]

The post Keep It Fresh: 10 Bold, Creative Recipes For Shrimp appeared first on Food Republic.

]]>
Shrimp is such a versatile protein. There are so many ways to prepare it that you might not even think to try a brand-new recipe. This especially applies at the end of the workday, when you manage to pick up shrimp but run out of brain power before you figure out what to do with it. Thankfully, we’ve gathered up our favorite new recipes for shrimp that aren’t just another pasta dish, salad, taco or anything you might expect. Keep it fresh with these 10 creative dishes — you might even find a new go-to preparation!

Recipe: Cajun Fish And Shrimp Sliders

Making fish cakes at home is relatively new to me. I only discovered it recently, when I was really craving a homemade fish burger. Instead of going down the freezer aisle to pick up a pack of breaded “fish patties,” I decided to be adventurous and try the fresh seafood case instead. Turns out, grinding up fish and shrimp with a bunch of other ingredients to make a mixture isn’t all that difficult. The food processor does all the work for you. This slider is inspired by my trips to New Orleans. Catfish and shrimp are ground and formed into a patty, seared, and then topped with Cajun rémoulade sauce, lettuce, tomato, and pickles. Any white fish will work very well here — try cod or trout if you prefer.

Hot-Smoked Shrimp
You’ve never truly enjoyed shellfish until you’ve eaten a hot-smoked shrimp.

Recipe: Hot-Smoked Shrimp

Shrimp hot smoke very quickly and easily. You can leave the shells on or peel them—it is up to you—but I find small shrimp can benefit from a protective jacket—they can shrink and dry out easily if peeled first and then smoked, and the flavor of the smoke is imparted more intensely. Larger shrimp are more robust and will hold up better to smoking when peeled.

Shrimp And Potato Kebabs
Ditch the chicken for shrimp and make these spiced kebabs tonight!

Recipe: Curried Shrimp And Potato Kebabs

A flavor-packed marinade made from curry powder, garlic and cilantro amps up these baby potato and shrimp kebabs, which cook quickly on the grill. Don’t skip the creamy yogurt-lime dipping sauce to serve alongside.

prawns (1)

Recipe: Tamarind Honey Shrimp

Iranians love all things sour: lemons, limes, pomegranate molasses, young plums and tamarind. I especially love tamarind because you can use it so well in savory cooking and balance it with sweetness to create something really delicious. In this recipe, I simply mix tamarind paste with honey to make a marinade that has lots of flavor without much effort. These shrimp are also great to skewer and are easy to cook on the barbecue.

Shrimp_Nigiri_13
By the time you get to the tail-trimming stage of cooking shrimp for nigiri sushi, you’ll be a pro.

Recipe: Shrimp Nigiri

When shrimp are prepared for nigiri, they are cooked first and then peeled and deveined. Before cooking a bamboo skewer is carefully inserted under the shrimp’s shell to straighten it. Once the skewer has been removed after cooking, you will be able to rest the shrimp flat on the rice.

Miami-Taldeshumai
New York chef Dale Talde’s shrimp boil shu mai is a big hit at his eponymous restaurant in Brooklyn; his Miami outpost is expected to open this fall. (Courtesy of Talde)

Recipe: Shrimp Boil Shu Mai

Over the past few years we’ve stopped by the kitchen at Talde in Park Slope to ask if the chef would slide us some of our favorite recipes. This ingenious full shrimp boil in the form of a lovely dumpling is one of them. Served in a spicy Old Bay-spiked broth, Talde’s Shrimp Boil Shu Mai is an impressive new way to fuse Asian and Cajun. Make it at home and see for yourself.

pickled shrimp recipe
Packed with flavor, these shrimp are sure to impress. (Photo: Squire Fox.)

Recipe: Pickled Shrimp With Fennel

History aside, pickled shrimp and fennel are perfectly complementary. After all, we often encounter fennel’s close cousins, dill (or dill seed) and celery (or celery seeds), in many preparations of this classic hors d’oeuvre. Served in a bowl for self-service with toothpicks, pickled shrimp may also be a passed hors d’oeuvre on a plate if you use the sturdy bamboo picks found in many party stores these days.

Smashed Shrimp Shumai Recipe
Crispy, delicious dumplings perfect for your next cocktail party.

Recipe: Smashed Shrimp Shumai

This dish began with a near-disaster. I was making shumai for a TY KU Sake party, held in Aspen, Colorado. As the guests were arriving I realized that the water I was going to cook the dumplings in wasn’t going to boil at our high altitude. What to do? I grabbed a paella pan, put it on the grill and added oil. I smashed – flattened – the shumai with a wet palm, then sautéed them until golden and crisp.

Cajun recipes for Mardi Gras
Say stuffed and mean it! These shrimp are stuffed with more shrimp (and crab).

Recipe: Stuffed Jumbo Shrimp

Growing up, we’d go to these little joints all around New Orleans that had great stuffed shrimp. But the dish has changed so much. Now it’s all premade, pre-stuffed, and fried. I still make stuffed shrimp the way I remember them. I love the presentation: Head-on jumbo shrimp are stuffed with more shrimp and crabmeat piled as high as the shrimp will allow.

Sweet and fiery hot watermelon sauce is the perfect hit of spicy acidity for Thai shrimp cakes. (Photo: Paul Harrison.)
Sweet and fiery hot watermelon sauce is the perfect hit of spicy acidity for Thai shrimp cakes. (Photo: Paul Harrison.)

Recipe: Shrimp Cakes With Watermelon Hot Sauce

My favorite combination of flavors is spicy and sweet, so while this may seem a little out of left field, it’s actually a totally logical combination. It also makes sense because watermelon with lime and salt is amazing, and adding a little heat to that (or a lot of heat) seems like the next natural step.

The post Keep It Fresh: 10 Bold, Creative Recipes For Shrimp appeared first on Food Republic.

]]>
http://www.foodrepublic.com/2018/02/21/bold-creative-recipes-shrimp/feed/ 0