Wow! Everything you love about the awesome chocolate treat… hazelnuts, nutella, wafer, chocolate… plus the one thing the treat is missing… ICE CREAM! That makes our version better right? 😉

Get the full recipe here: http://sortedfood.com/ferrerorocher

Also this week:
Baked Cheesy Veg: http://bit.ly/1PXCn3O
Beignets: http://bit.ly/1UipHFo
Beijinho de Coco: http://bit.ly/1fLkOHh

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A few days in New Orleans and it was clear that the city is mad for Beignets… you can get them 24 hrs a day and people stand in line for them for ages! So here’s our take on the little fried doughnut-like treats.

Get the full recipe here: http://sortedfood.com/beignets

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To close out our Guide to Washington, Tarik is on a mission to get high. After a visit to Mirth Provisions for some refreshing, hand-crafted, cannabis-infused soda, he hops on a gondola to climb nearly 7,000 feet for a last meal at the highest elevated restaurant in the state: The Summit House at Crystal Mountain.

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In Part 4, Tarik gets up close and personal with arguably the most iconic food of Washington State: salmon. First, he heads to Grovers Creek Salmon Hatchery on the Kitsap Peninsula, where scientists are working hard to replenish the struggling species with a little technique they call “bucket sex.” He also visits with a local fisherman from the Skokomish Tribe for a history lesson and the most delectable smoked salmon we’ve ever seen.

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Tarik heads north to the Salish Sea near the Canadian border to experience two interpretations of farm-to-table cuisine on the remote San Juan Islands: one prepared by a fourth-generation island resident, and the other by James Beard Award-winning chef Blaine Wetzel.

Tarik starts out at The Willows Inn on Lummi Island, one of the country’s—nay, the world’s—top destination restaurants (accessibly only by sea plane or ferry), for a once-in-a-lifetime, 19-course meal that was hunted, grown, and foraged exclusively from the island itself and prepared by Wetzel. (We’re still drooling over the chicken pan drippings.) Then, a rocky water taxi ride brings Tarik to the remote island of Decatur for a lesson in culinary self-sufficiency, island hospitality, and his first-ever duck hunt.

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Way back in December of 2014, we took a little trip to Hawaii with Action Bronson.

Action was a guest of RVCA at their house on the North Shore to witness the Pipeline Masters surfing competition, and he curated a little barbecue for a group of surfers as well as played a show in Honolulu. In between all the rapping, grilling, and surfing, we made it to Kahuku Superette, the finest purveyor of poke on Oahu. It was a life-changing moment for Action, and its effects are still felt nine months later. With a slight lull in touring for Mr. Wonderful, Action decided to whip up some poke of his own, as well as a vegan version with golden beets that’s so good, everyone who eats it will want to proclaim you king for the day. We hope you find this video as entertaining and useful as our trip was for us. Enjoy.

Get the recipe for Action’s Poke: http://bit.ly/1U4tUBD

Grab Action’s album Mr. Wonderful here: http://bit.ly/1hZg2Y9

WATCH NEXT: Action Bronson & Mario Batali: Mr. Wonderful Inspired Cuisine – http://bit.ly/1MRw5V9

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Welcome to another awesome Rennie Mystery Box Challenge!

This video contains a paid for promotion, but that’s not the mystery ingredient! This time it’s something you may recognise, but not everyone has cooked with. We put this geeky vegetable to great use in a summery twist on a comforting family favourite… and it’s an ‘ultimate’ version because we pimp every element! Watch to find out what the mystery ingredient is and how we get on!

Get the full recipe with step-by-step instructions here: http://sortedfood.com/summercaulicheese

Check out more from the guys at Rennie here: http://rennie.co.uk

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In Part 2 of our Guide to Washington, Tarik travels across the Puget Sound to sample some of Washington’s strangest seafood.

First, Tarik stops by Pier 57 in downtown Seattle to meet some Seattleites who are redefining local seafood by fishing—or “jigging”—for squid right off the pier. Then, after an impressive meal of geoduck crudo prepared by Chef Michael Gifford at How to Cook a Wolf in the Queen Anne neighborhood, we head to the southern Puget Sound in the dead of night to see firsthand how these phallic clams are raised in the waters just offshore. Finally, we visit the historical Nordic town of Poulsbo on the Kitsap peninsula for a taste of lutefisk, the traditional dish of Norway with a nasty rep. (Bonus points if you can pronounce “geoduck” or “lutefisk” correctly.)

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Frank Dedieu—who tends bar at Redwood in Lyon, France—shows us how to make his signature cocktail; the Le Latin, a sweet and salty wine and white rum combination that will have you begging for an accompanying baguette. This sophisticated drink is also the 2015 Bacardi Legacy Global Cocktail Competition winning cocktail, so be prepared to see it on menus alongside the now-classic mojito.

Check out the recipe here: https://munchies.vice.com/en_us/article/9a85ke/le-latin

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