Outdoor movie season is coming to its last weeks (noooooo!) so you better make this RIGHT NOW. Well, I mean, you can make it later in the season when you stay indoors, but whatever, I just want an excuse to make you whip up a batch of this spicy, crunchy, salty, smoky popcorn. It’s SO good, just ask my coworkers, they destroyed the bag in like 10 minutes (at 10 am, yup, they’re pros).
If you’re not into the vegan bacon part, no worries, you can sub for the real thing, or even take it a step further and add pancetta! The base, which is the deliciously coated popcorn, can be paired with lots of things, even other simple plain caramel popcorn, or chocolate? I’ll let you pig out on your brainstorming of foodie ideas.
Go get your kernels, blankie, and favourite movie, and let’s make a batch!
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Are you drooling? You should be! This one-pot clambake I made for Luvo was kick-me-in-the-crotch good (wait…don’t know if crotch kickin’ is synonym for good seafood). Here in Vancouver our laws were made back in the 1800 and time has stand still since then, so we can’t drink in public and we cannot have “open fires” anywhere (not even the beach) so a clambake party is never gonna happen.
I thought my dreams of having a kinfolk-magazine-worthy feast were crushed, but hells no! We challenged the status quo and we had a clambake right in my house. That’s right.
Summer is nearing it’s last weeks so you BETTA make some! Honestly, you just need a pot, a bunch of fresh ingredients and a big appetite. Go get the full recipe over at Luvo’s fresh blog! (PS some of the steps have been modified, let me know and I can give you the recipe we tested for this shoot!).
NOTE: Modified steps
1. I started by sautéing a bunch of onion and some garlic with the spicy sausage, then I added a big sprig of thyme and a whole bottle (regular size bottle) of dark beer (I used Negra Modelo). No extra salt added. If you need a tad more liquid, add a splash of water or veggie broth. If you don’t use spicy sausage but you still want some kick, add a couple pinches of chilli flakes or a pinch of cayenne.
2. Add all other ingredients as specified (be careful with the potatoes, you want them to be 3/4’s done before adding the corn)
3. When you’re finished, remove the solids out of the pot, and reduce the liquid for another 3-4 minutes, finish off with a little cube of butter (optional), and then, let the baguette dipping party begin!
Oh boy, I’ve been harissa’ing the crap out of my food right now. Once I open that little can of spicy Moroccan heaven I can’t stop smearing it on everything. This time though, I took the smoky factor up a notch by roasting a bunch of cauliflower and artichokes with z’atar and lemon, then dipped it all in creamy harissa sauce. Y-U-M.
Obvi, you need some boozy goosy to pair up this smoky meal so I created the recipe with the folks of Kendall-Jackson.
Get the full scoop over at their blog, enjoy, now go get charred!
Recipe created in collaboration with KJ Wines. All views my own. Word
If you’re melting and you’re about to move to the arctic, worry not, I got a cool treat that will help you cool down and make you feel like a fresh forest nymph instead of sweaty rotisserie chicken (salty and all).
This ice cream has an “unsual” combo – so I heard when I made it – but it totally works! It’s so tropical you’ll literally hear coconuts banging in the back while you eat it.
Since I am officially on a little summer break (YAAAASSS) I’ll send you over to Luvo’s Fresh Blog to get the full recipe. Enjoy!
My milkshake brings all the boys to the yard.. ok sorry, that joke has been done like 1000 times, but what can I say? THIS milkshake DOES bring all the boys to the yard, and who doesn’t like a tasty breakfast with a side of hunk? WE ALL DO.
I think I’ve said this before, but I am not a fan of anything oatmeal, it’s just so blah, and especially now in summer, don’t even dare to put a bowl of that boring warm goop in front of me or you’ll end up wearing it as a face mask (seriously though, oatmeal facials are awesome).
This messy – but mighty tasty – breaky was inspired by an ice cream flavour I had a couple weeks ago over at Earnest Ice Cream here in Vancouver (BEST ice cream ever). Lavender is a tricky flavour to mix and I usually find it a bit over the top, but there’s something in the blueberries that just make it work! Add some tangy super thick yogurt, and top it all up with sweet chewy honeycomb and – trust me – your day is going to shine bright like a diamond.
You can easily make this milkshake into a bowl and add your favourite toppings (nuts, granola, the works!) or you could even freeze it into popsicles! A list of boosters is provided at the end of the post.
Ok, grab your blueberries and come over to the kitchen ’cause breaky is served!
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It’s Friday! And it’s happy hour here on the blog, you lucky duck.
Today’s special: Frida’s Mule! A spin on the Moscow Mule. The main ingredient here is jalapeño infused mezcal, which has a delicious smoky taste with a touch of heat. That plus some lime juice and ginger beer make it the ultimate hot-summer-day cocktail.
Pop by West Elm’s Front & Main blog to get the full scoop. Cheers!
I made a new recipe for Baked The Blog (you know, where canadianos get baked together). It’s super yummy and has all the stuff we love about summer: pies, custard, berries, ice cream – seriously, this is the shizzz.
Go get the full recipe on Baked!