Sides Recipes Archives | Page 4 of 7

The Ultimate Bloody Mary {Seriously}

August 26, 2015 by Kristin

I’m asked often why I started FoodFash. The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue. But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create. And it’s because I’m fastidious. And as much as I enjoy new life experiences, I enjoy making them my own even more.

Last weekend, I ordered the most ridiculous bloody mary ever. It was 40 dollars worth of out-of-control. Sure it had some usual suspects like bacon and peppers. But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on. And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted. The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable. I knew could do better. And I did.

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick. I don’t want to feel sick ever, but especially after a brunch cocktail. And I want enough damn toppings to last through the entire drink!

Suggested toppers:

Bacon!
Shrimp
Smoked Oysters
Pickled Okra
Pickled Asparagus
Giant Spanish Olives
Cornichons ({pickles}
Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.

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Bacon & Toasted Sesame Oil Broccoli

August 19, 2015 by Kristin

These days, there is no other veggie that trumps broccoli in the FoodFash world. I can’t help but to cruise right past the other usual suspects: asparagus, spinach, kale.

Even if I’m making my favorite simple dinner or serving along side a protein, new ways to prepare broccoli is a subject that’s always on the brain.

That’s how bacon and toasted sesame oil broccoli came together. I started one night solely with sesame oil, which was excellent with pan-seared pork. But I was ultimately looking for something heartier, something good for when that 3pm hunger rolls around. Adding a bit of bacon {and the associated grease} allowed the broccoli to satisfyingly stand on its own. This addition, along with the slight smokiness of toasted sesame oil, may even get your broccoli-hatin’ friends to enjoy this veggie as well!

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Snow Crab & Granny Smith Apple Guacamole

July 22, 2015 by Kristin

I love, love, love the guacamole sampler at La Condesa. It’s a total must-order when I have visitors in town. And every time I order it, I secretly hope the company I’m keeping isn’t a fan of crabmeat so there’s more crab and apple guacamole for me.

Until recently, it never dawned on me how straightforward this guacamole was. There’s nothing super complex about the guac itself, no marinades on the meat or fruit, and no secret sauce drizzled on top {to my knowledge}. Its simplicity is what makes it so delicious. So why not make it at home?

I couldn’t remember much about specific flavors of the guacamole other than crabmeat and apples, so I whipped something up that was super delicate that really allowed the garnishes to shine. Typically, I’d put red onions and garlic in a guac, but shallots seemed like the more appropriate choice tonight. And instead of serving with tortilla chips, I changed it up by using dried plantains.

Will knowing how to recreate this dish reduce my future La Condesa visits? Absolutely not! But having a homemade guac recipe with such a fun twist will surely come in handy for future dinner parties.

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Ceviche de Lenguado {Homemade}

July 12, 2015 by Kristin

I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.

While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.

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