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Crispy fried chicken and buttermilk biscuits by Dietsch; creamy mashed potatoes and pan gravy by me. There is nothing green on this plate; this was intentional.
Crispy Oyster Mushrooms
X.O. sauce, lime, ponzu. (14 CAD)
Aloette
Toronto, Ontario
Canada
(June 22, 2019)
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Food Is Fuel Recipe of the Day: Crispy Quinoa Sliders
YIELD: MAKES 12 Mini-SLIDERS
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
Dijon Mustard
Directions:
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. Once quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick).
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado and Dijon Mustard!
Once in a While....You Don't Have to Count Calories and Fat Grams!
When pork belly is salted, cured, smoked and cooked it becomes the crisp bacon we know and love. When fresh, uncured pork belly is braised it becomes tender and luscious. This recipe is a little both. Pieces of fresh pork belly are marinated in fragrant Asian flavors, braised until tender then briefly deep-fried until crisp on the outside with a tender, moist interior. Don’t be put off by the amount of fat in a piece of fresh pork belly. While it’s definitely a rich cut of meat, much of the fat cooks out during the initial braising step. The fat between the layers of meat help keep the meat moist during the braising step, try to select a piece of pork belly that has a 50/50 ratio of meat to fat in the streaking.
Please visit us at
www.creativeelegancecatering.com
and
o'charley's pecan encrusted chicken tender salad
my brother and i visited my parents over the weekend and we all ate at o'charley's for dinner on saturday. my salad was very tasty and i loved the honey pecans mixed with mandarin orange slices, dried cranberries and crumbled bleu cheese. the balsamic vinaigrette was perfectly sweet and tangy which was a nice compliment to the warm and crispy chicken tenders.
Aka deep fried manju (with red bean filling).
Ms. Kim (Skin and Bones) wanted these very much. I think she might have suggested it. I think. Because, you know, she didn't suggest like it 20 times or so throughout the night. :P No.
I met Kim and her fiancee for the first time that night. What fun and lovely people. I feel bad for them as Sophie and Kevin have volunteered themselves to plan their wedding (JK). It will be colourful and apparently full of boobs. As in the mammary gland. Not goofy people. :P
Taken with my iPhone
This dish disappointed me. The way they described it on the menu was different from the actual product. Was hoping for some nice deep fried whole chicken.
Disappointing, but it doesn't mean that it wasn't yummy. :-)
The area we were in had a really bad forest fire in 2003, we hiked up to the ridge to see it for ourselves. It was eery, burnt, dead trees, everywhere, but the forest floor was alive and thriving.
I thought it was an interesting contrast.
I the background and the next couple of photos you can see the farm fence it burnt to a crisp, but still standing, the posts are BLACK.
To me it shows the resilience of nature.
ON A SIDE NOTE: The farm fence is there because there are cows in the area, Kaleb bounded after a big black one, bouncing like a puppy, I think he thought it was his mama. It didn't appreciate the kisses however. So he tried again, it still didn't appreciate his affection. He was lucky he was at the head and not trying to chase it from behind.
Huka Prawn Park:
On the banks of the beautiful Waikato River, just minutes from Taupo towncentre, you will find the iconic and unique family playground, of Huka Prawn Park. With acres of land dedicated to the production of New Zealand fresh water prawns, and pure family fun, Huka Prawn Park offers a day of fun and excitement for all ages.
Whether you are a lover of the local delicacy or not, there really is something for everyone at New Zealand’s only Prawn Park!
Packed with cool and quirky activities throughout the magnificent park, you will want to stay all day!
Food from the Huka Prawn Park Riverside Restaurant
On a warm bed of steamed black rice and wilted spinach. On the side roasted baby carrots and mini asparagus, grilled zucchini and roasted baby fennel.
So YUM.
Here at Chiot's Run we follow the Nourishing Traditions way of eating. That means that grains and nuts are soaked to make them more digestible and to make the nutrients more available to our bodies. We try to eat as healthy as possible and thus the proper preparation of nuts/legumes/seeds allows us to get the most nutrition from these healthy foods.
For the recipe: chiotsrun.com/2011/12/17/crispy-soaked-walnuts/