Yat Eater

murrayscheese:

Behold, the “All American”

Bratwurst, cheddar, house-made root beer mustard, house-made pickle relish, and caramelized onions.

Yeah, it’s as delicious as it looks.

Sushi Rolls that Aren’t Sushi

(Source: deathandtaxesmag.com)

smilingfork:

Fish-On-Onion

Difficulty:
★★☆☆☆ (easy)

This recipe is a really old one: least 200 years old. Hungarian rivers are rich in fishes, so fish dishes are very common in the country. Hungarian gastronomy is famous about the spicy, sometimes hot fish soup (also called as ‘The Fishermen’s Soup’, the bests made from ‘brown bullhead fish’) and other fish meals such as Racz-carp or Baked pike.

This recipe can be made from sea and river fish as well, you can only keep one little information in mind: the less fishbone you have, the easier to cook.

Ingredients:

• 2 nice pieces of sea bass or cod meat

• 2 large onion

• fresh parsley

• grounded nutmeg

• ginger

• olive oil or a big spoon of unsalted butter

• one tbsp flour

• sea salt

• pepper

Season the fish with some salt and pepper. Preheat a pan, drop the butter in. When the butter is melted, place your fish skin down in the pan. Drop the sliced onion, the finely chopped fresh ginger, and the sliced fresh parsley right next to it. Season with 2 heaped teaspoon of grounded nutmeg and the flour, mix together till the flour starts to get a bit greasy and fry it down together, until the fish is cooked, and the onion gets a brown-glassy look. Season more if you like, and finely chop some chili to garnish.

thesignaturething:

Photos from Googa Mooga (via Grub Street). My awesome and generous friend Madelyn had an extra pair of tickets, so Steph and I journeyed to Prospect Park yesterday to eat our faces off. Three highlights: deep-fried oreos, roasted corn nachos, and japanese style chicken wings. What else? Pork belly tacos, horchata, snickerdoodle and cinnamon ice cream sandwich, foie gras donut (gross, I would not recommend), and 10 different kinds of hot sauce. Today I’m eating a salad.

stevenlauphotographies:

“General Loko’s Revenge” bao at Googa Mooga.

thedailywhat:

So This Happened of the Day: Narcissist chef Anthony Bourdain swung by the Great GoogaMooga Festival in Brooklyn over the weekend for a little Q&A — at which a little girl asked Bourdain how he’d cook a unicorn:

He would roast the loin, grill the legs, braise the forequarter and use the horn to pick your teeth with after the meal. For the record, unicorn marrow is delicious, he says.

Well, she asked. Not sure which is more creepy, though: Bourdain’s answer or a little girl who wants to cook a unicorn.

[blastr]

fattiesdelight:

Arugula Crème Fraîche Pasta

lisumimo:

tom yum kung / 冬阴功汤

Thai food,tom yum kung.

－－－－－－－－－－－－－－－－－

泰国菜,冬阴功汤

(Source: 500px.com)

delishytown:

Turkey & Fennel Lasagna Bolognese

My neighbors had a beautiful baby girl this week! Yay! I made them a lasagna and some garlic bread so they wouldn’t have to cook dinner when they came home from the hospital. When I was growing up, my Mom always brought dinner to neighbors who had babies, so, I’m carrying on the tradition.

I usually cook Italian sausage into my lasagna sauce, but it’s spicy and I didn’t want the baby to get indigestion from what her Mom was eating. So instead, I braised ground turkey with fresh baby fennel from my garden. It came out delicious and just fennel-y enough to taste like sausage.

In a heavy bottomed pot, add 1 tblsp olive oil, and brown 1 lb ground turkey with 2 or 3 chopped baby fennel bulbs, (cores and fronds removed), 1 medium chopped onion, about 10 brown mushrooms, and 2 chopped carrots. Season with salt and pepper, a sprinkle of cinnamon, a bay leaf, dash of paprika, pinch of dried basil, and some celery salt. 

Once the meat is browned add 2 cans whole peeled tomatoes, chopped or blended, 2 tblsp tomato paste, 1 cup wine or stock, and salt and pepper to taste. Simmer for 45 minutes or so while you prep all the other ingredients.

Mix 1 large container ricotta cheese, 1 egg, fresh chopped parsley and fresh chopped basil, salt and pepper and 1/2 cup Parmesan cheese in a bowl.  Place in the fridge until you’re ready to assemble the lasagna.

Preheat oven to 375. 

Grate mozzerella, cheddar and parmesan cheeses. 

Cook lasagna noodles to al dente and rinse with cold water.

To assemble the lasagna, butter 1 large lasagna pan. Add 1 cup or so of the sauce to the bottom of the pan. Place noodles over the sauce. Drop ricotta cheese mixture by spoonfuls over the noodles and spread it into one layer. Top with some of the grated cheeses. Continue layering with the noodles, sauce, and remaining cheese mixture.

Bake lasagna at 375 (covered loosely with parchment paper or foil), until hot, bubbly and amazing, about 1 hour. Uncover for the last few minutes of baking to caramelize the cheese. Yum!

nolafoodporn:

Louisiana Crabmeat, quail eggs, artichoke and red potatoes from Sweet Olive (ain’t dere no more)