The Culinary Connoisseur
Mashup!
25
Jan
Jan
The newest food trend to take the culinary world by storm
is the “food mashup.” Chefs have been combining unlikely flavors to achieve
surprisingly delicious new fads. From “cronuts” a popular combination of a
croissant and a doughnut to waffle tacos to ramen burgers—cakes of fried ramen
noodles replacing the traditional bun, food mashups are now going mainstream.
is the “food mashup.” Chefs have been combining unlikely flavors to achieve
surprisingly delicious new fads. From “cronuts” a popular combination of a
croissant and a doughnut to waffle tacos to ramen burgers—cakes of fried ramen
noodles replacing the traditional bun, food mashups are now going mainstream.
Of course, the idea of combining foods is not really new;
think about ice cream cones. They were invented when an ice cream vendor at a
fair borrowed some waffles from his neighboring waffle vendor and wrapped them
around ice cream so it would be easier to eat.
think about ice cream cones. They were invented when an ice cream vendor at a
fair borrowed some waffles from his neighboring waffle vendor and wrapped them
around ice cream so it would be easier to eat.
Today’s combinations may be more unusual but then again
we eat very different things today than folks ate 100 years ago! While some
mashups are a hard to fathom we have some new combos we think you will like.
Try one today!
we eat very different things today than folks ate 100 years ago! While some
mashups are a hard to fathom we have some new combos we think you will like.
Try one today!
Add a new dimension to your avocados!
1 1/2 teaspoons olive oil
½ a small butternut squash, peeled and cut into 1/2-inch
cubes
cubes
1 teaspoon kosher salt
2 avocados
1/2 cup finely chopped onion
3 tablespoons fresh lemon juice
1 jalapeno chile pepper, seeded and finely chopped (keepsome seeds if you like your guacamole spicy)
1 teaspoon cilantro (optional)
1/2 cup toasted pumpkin seeds (pepitas)
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees. Spray a sheet pan or line it
with parchment paper. Add cubed butternut squash, season with a pinch of the
salt, and roast about 10-15 minutes, until lightly browned, stirring
occasionally. Remove from oven. Cool to room temperature.
with parchment paper. Add cubed butternut squash, season with a pinch of the
salt, and roast about 10-15 minutes, until lightly browned, stirring
occasionally. Remove from oven. Cool to room temperature.
Halve avocados; remove pits. Peel and cube avocado and
place in a medium-size bowl. Add diced onion, lemon juice, jalapeno with seeds
if you like, cilantro, pumpkin seeds, cumin, remaining olive oil, remaining
salt, pepper, and roasted pumpkin cubes. Stir together. If you prefer, mash guacamole with fork until
just a few chunks remain. Serve immediately.
place in a medium-size bowl. Add diced onion, lemon juice, jalapeno with seeds
if you like, cilantro, pumpkin seeds, cumin, remaining olive oil, remaining
salt, pepper, and roasted pumpkin cubes. Stir together. If you prefer, mash guacamole with fork until
just a few chunks remain. Serve immediately.
Bring together 2 foods that your kids will always
eat—breaded chicken cutlets and pizza!
eat—breaded chicken cutlets and pizza!
6 ounces ground beef
Kosher salt
Freshly ground pepper
1/4 cup finely diced onion
8 large skinless, boneless chicken breast halves (7 to 8
ounces each)
ounces each)
1/2 ready-made cup pizza sauce
16 large fresh basil leaves or 2 teaspoons dried basil
2 ½ cups panko (Japanese-style bread crumbs)
1 1/2 teaspoons dried Italian seasoning, crushed
3 tablespoons olive oil
Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch
baking pan; set aside.
baking pan; set aside.
In a medium skillet cook ground beef and onion over
medium-high heat until meat is brown, using a wooden spoon to break up meat as
it cooks. Season to taste with salt and pepper. Drain off fat.
medium-high heat until meat is brown, using a wooden spoon to break up meat as
it cooks. Season to taste with salt and pepper. Drain off fat.
Place each chicken breast half between two pieces of
plastic wrap. Pound chicken lightly until slightly less than 1/4 inch thick, using
the flat side of a meat mallet. Remove plastic wrap.
plastic wrap. Pound chicken lightly until slightly less than 1/4 inch thick, using
the flat side of a meat mallet. Remove plastic wrap.
Place one pounded chicken breast on a clean work surface.
Top about 1 tablespoon of the ground beef mixture in center of chicken breast.
Top the meat with 1 tablespoon pizza sauce and two of the basil leaves or a
sprinkle of dried basil. Carefully fold in side edges; roll up from bottom
edge. Secure with wooden toothpicks. Repeat with remaining chicken breasts and
filling ingredients.
Top about 1 tablespoon of the ground beef mixture in center of chicken breast.
Top the meat with 1 tablespoon pizza sauce and two of the basil leaves or a
sprinkle of dried basil. Carefully fold in side edges; roll up from bottom
edge. Secure with wooden toothpicks. Repeat with remaining chicken breasts and
filling ingredients.
In a shallow dish, combine panko and Italian seasoning.
Drizzle with oil; mix until evenly moistened. Coat chicken rolls with panko
mixture, pressing lightly. Place, seam sides down, in prepared baking pan. Bake
for 50 to 55 minutes or until chicken is no longer pink and coating is golden.
Remove toothpicks.
Drizzle with oil; mix until evenly moistened. Coat chicken rolls with panko
mixture, pressing lightly. Place, seam sides down, in prepared baking pan. Bake
for 50 to 55 minutes or until chicken is no longer pink and coating is golden.
Remove toothpicks.
If desired, heat additional pizza sauce to pass with
chicken.
chicken.