Gordon show’s you the easy way to make a cheesy soufflé that’s rich, golden and fuss free. Ideal to share with friends over brunch. What are you waiting for?
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Benito Molina is a Mexican superstar chef from Mexico City who decided to leave the big city behind for a fresh new start—and when we mean fresh, we do mean fresh: fresh fish, fresh wine, fresh air, and the fresh ocean.
Benito’s restaurant, Manzanilla, resides in Ensenada, Baja California and they prepare, obviously, the freshest food out there. Benito takes us to Ensenada’s fish market—which is basically just across the street from his restaurant and is where he gets his everyday ingredients—and then shows us La Guerrerense, where you can find the damn best street food in the world … or at least that’s what the multiple international prizes that they have won have to say.
We also head down to Hussong’s, Mexico’s first cantina ever which actually has a replica in Las Vegas, and then get some cold ones at Wendtland, a local brewery. Finally, it’s back to Manzanilla for a huge party with norteño music, friends, and delicious calamari tacos.
Up Next: Appetite for Destruction: Eating Bluefin Tuna Into Extinction – http://bit.ly/1FqjbY6
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Get the recipe for The Best Steak Marinade at: http://allrecipes.com/recipe/the-best-steak-marinade/detail.aspx
Watch how simply combining 6 pantry items with a little salt and pepper can create a winning marinade for steak (or any cut of beef). Be sure to double up the recipe so you have your own bottle ready to go for the next steak night.
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Get the recipe for Grilled Asian Asparagus at: http://allrecipes.com/Recipe/Grilled-Asian-Asparagus/Detail.aspx
Watch how to make a simple yet flavorful recipe using just 2 ingredients to give fresh asparagus a delicious flavor. As a bonus, we’ll show you how to grill it up to perfection!
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VICE News sent reporter Aris Roussinos to cover the conflict threatening to break out in Lebanon earlier this year. Fortunately, the war didn’t happen, but Aris got to go eat delicious food for MUNCHIES instead. After all, conflict reporting isn’t all flak jackets and hanging out with warlords—there’s also a lot of tasty meals to be had.
In this MUNCHIES special, Aris takes us to Ichkhanian Bakery outside Beirut, where Armenians and Syrians make the best lahmadjun in the Levant. This delicious flatbread snack topped with spiced minced meat is one of the few things everyone has in common in a region where politics are never off the menu.
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This is really extraordinary. A twist on a classic chocolate mousse using tarragon, alongside our version of a mille-feuille makes for a mouth watering dessert. This is next-level cooking!
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Get the recipe for Asian Lettuce Wraps at http://allrecipes.com/recipe/asian-lettuce-wraps-2/detail.aspx
In this video, we’ll show you how to create beautiful and flavorful lettuce wraps with Asian-inspired ingredients. For the filling, we’ll saute ground beef and onion with garlic and flavor it with hoisin sauce, soy sauce, rice wine vinegar and pickled ginger. Add a bit of chile pepper sauce for heat and chopped water chestnuts for a nice crunch. Enjoy assembling these wraps in Bibb or butter lettuce and be sure to have a stack of napkins on hand!
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In the final episode of Keep It Canada’s first season, Matty explores organic urban farming in British Columbia with Shira from The Acorn and Paul of Hannah Brook Farms. Matty gets real deep with Paul in a sauna, cuts down a tree with a chainsaw, enjoys a salmon lunch in the foot of the mountains, and bonds with two 1,000-pound pigs before heading back to Vancouver to reconnect with his extremely talkative friends from the band Ladyhawk.
While in Vancouver, Matty explores the city’s Asian food scene, dinning at Meanam and Peaceful Restaurant before stopping at the Granville Island Market to shop for ingredients for a West Coast-inspired Whistler chalet feast. Finally, we head up to the top of Whistler Blackcomb to partake in Matty’s favourite Olympic sport: snow tubing.
See you next season, trolls!
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The last time we left him, Mike was about to travel to the Grand Canyon on your suggestion. Find out what he discovers and eats as he continues his journey to Austin!
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