Nothing enhances a film or television viewing experience quite like a warm bowl of popcorn. With the award season just about to wrap up, you probably have a few films to catch up on in order to be current on all of this year’s nominated features. We cherish a good movie night, so it’s pretty much a guarantee we’ll be watching these films and more throughout the year. So, in honor of this weekend’s Oscars, we thought it would be fun to whip up an easy flavored popcorn recipe that will surely steal the show.
Where does a good burger begin and end? Everyone likes their burger in so many different ways. It’s like the BLT, which we pondered on for a while as well. You may not have asked us yet, but we will tell you what makes a good burger: tender, flavorful meat and an awesome bun. You may think that both halves of the Duo love the same things, but it’s not true. Not in the least. Amir is not a fan of bread. He cannot fathom eating bread as is. He sees bread as a vessel, a carrier of other good eats. On the other hand, Chrystal has a slight obsession. Give her a baguette, some butter and maybe a sprinkle of salt, and she will be a happy camper. If you’re not on an Atkins diet, you have to admit that a great burger must sit on delicious bread. A terrible bun can ruin a burger. So that’s where we’ll start.
We’re in San Fran right now as you’re reading this, but we had to put a post in queue in our absence. This is a dip made not too long ago that was a bit of an experiment, as some of our recipes are from time to time. Have you ever felt nervous that one of your brilliant food ideas would not translate to the plate? Perhaps you were hit with an epiphany the night before, and when you’re actually putting the elements together, you begin to feel tiny twinges of doubt. No matter how much of a cook you are, there is no guarantee that each dish will be a success. Following a sun-dried tomato and basil dip that disappeared faster than you can say “Sally sold seashells by the seashore”, there was the need for another quick appetizer idea. We decided to move ahead with this shaky idea and just see what would happen.
We’ve never had dog food, although apparently it won’t kill you to taste it. There’s this certain kind of dog food that combines lamb and sweet potatoes, and we know a certain dog who eats it. She seems to enjoy it. Although what plops out of the can does not look appetizing, the combination of tender lamb and sweet potatoes remains an intriguing one. We took to the ‘net to see how others have combined them before, and there appear to be many shepherd’s pies, stews and even curries. We wanted a pie for sure, but we wanted one with a flakey crust. One good enough for man and man’s best friend. And, well, that was that!
Garlic lives in limbo, that’s for sure. On one hand, it has so many health benefits and it adds such distinct flavor to food. On the other hand, it wreaks havoc on the mouth. This was a meal that demanded an after dinner mint for sure. Talk about garlic overload! We love us some garlic. It’s in almost everything. If it’s not a dessert, it probably has garlic. And not just one clove. It’s usually a minimum of three because that’s how we roll. This dish has much more than one clove or even three, and if you’re a bold soul–or if you’re spending at least 24 hours alone–toss in a bit more. We support that.
Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.
We live in Los Angeles, a sprawling city where lemon, lime and orange trees pop up on every lawn and rosemary bushes grow like weeds. Well, we have something to admit. There was a house in our neighborhood with six untamed rosemary bushes that had clearly been left to grow at wild abandon. So we took a few sprigs! OK, maybe a lot of sprigs. Just ripped them off with our bare hands. Now we’ve bought more than our share of fresh herbs at Trader Joe’s, Von’s and Ralph’s, so don’t judge. Our actions were probably samaritan. Those bushes needed trimming anyways! But now we have all this leftover rosemary that should surely not go to waste, so what next? Operation Waste Not!
Hear ye, hear ye! If you’ve always thought those slimy, salty, fishies in a can were up to no good (like we did), think again. This gem of a meal came from one of the classes at Hipcooks. Hipcooks is a cooking school here in LA, with a location near Downtown and one on the Westside. This dish combines scallops, fennel and basmati rice with this crazy sauce that will turn an anchovy hater into a lover of those mini shoaling bait bits. You can doubt all you want. In fact, you’re probably still doubtful. Take one bite. We’ll refrain from saying ‘Told ya so’!