28.4.09

Food Network Launches New Site

Posted by Courtney |



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Food Network's Food2.com: Yum | PopWatch Blog | EW.com
Food Network has launched a new website, for its younger demographic: Food2 has videos and recipes geared less towards a cooking-for-your-family crowd and more towards a cooking-for-your-own-20-something-self.
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24.4.09

Meat with Fricken Lasers

Posted by Courtney |



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200904232120We start with 100% beef jerky, and SEAR your contact information into it with a 150 WATT CO2 LASER.

Screw die-cutting. Forget about foil, popups, or UV spot lamination. THESE business cards have two ingredients:

MEAT AND LASERS. Business cards made from meat - Boing Boing
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16.4.09

Is the Feud Over??

Posted by Courtney |



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http://kenstein64.files.wordpress.com/2007/10/anthony-bourdain.gifOk, I'm eating Johnsonville breakfast sausages (yummo!) and readin' my feeds, when I hit Tony Bourdain's (le sigh) blog and read a post entitled, "Dear Rachael". My heart skips a beat. What follows is as wrong as wronghttp://www.forkfulofnews.com/wp-content/uploads/2009/03/rachael_ray.jpg can be. The man says nice things about Rachael Ray! What happened to "bobblehead freakazoid"? What happened to "Rachael uses her strange and terrible powers to narcotize her public with her hypnotic mantra of Yummo and Evoo and Sammys"?

OMG, is the feud over? Is cool-as-all-hell Tony down with the garbage bowl? A-say-what?

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13.4.09

Asked on Twitter

Posted by Courtney |



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http://www.cymru66.com/wp-content/uploads/2007/07/baked_beans.jpgI asked my followers on Twitter what they're most amazing dish they've ever had was and the winner for most loopy goes to @tweetconvo for their contribution of "Baked bean in a can + whip cream or chips". Yummmmy! The only mention of anything even remotely similar I found on the web is some obscure review of a restaurant in Signapore.

If I could get a can of baked beans where I am in Mexico currently, I'd be all over that like a fat kid on a smartie.

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9.4.09

Hell's Kitchen Schmell's Kitchen

Posted by Courtney |



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http://img.dailymail.co.uk/i/pix/2008/04_04/2USGordonSPL_468x347.jpgGordon Ramsay is a pig. Seriously. I know the chef's know what they're getting into when they sign up for the show but c'mon, you don't think calling people fat or stupid doesn't hurt a little?

This show has become less about cooking and more about the controversy caused by Gordon Ramsay's little spittle fits. I know the guy probably isn't a prize in real life but I highly doubt he acts that outrageous. He couldn't possibly be as successful as he is if he tore a strip off of all his subordinates every time they burnt a steak or sliced a rack of lamb too thin. There are much more effective ways of getting your employees to finish the job well and on time, that don't involve you having an aneurysm by the time you're 60 from the stress of screaming so hard you burst blood vessels in your head.

And what's with the tools he gets on his show? Doesn't he evaluate their cooking skill level prior to the final casting? Top Chef doesn't seem to have a problem with finding a talented cast.

I dunno. I don't care how good a chef you are, if you have to resort to screaming in people's faces and throwing risotto at them just to pad the old retirement fund, you're not worthy of celebrity.

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8.4.09

My Chicken stuffed with Cheese and Bacon

Posted by John Simmonds |



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So, it's not french or Italian and I don't know if it's anything other than what the title says. All I know is there's two in the fridge left over and I'm looking forward to lunch today!


Last night I made this chicken dish just out of the blue and it turned out pretty good. Here's what I did. First cooked up some bacon, mmm bacon. I cut them in half before cooking so the strips would be about 2-3 inches long. Then I took a pack boneless skinless chicken breasts and butterflied them. Once the bacon was just nice and crisp I filled each chicken breast with 4 pieces (2 whole strips) of bacon and a generous slice, folded in half, of swiss cheese. Once stuffed, I used some skewers to keep the bacon and cheese inside the breasts from falling out. I lightly sprinkled the top of each chicken breast with some paprika, cayenne pepper, salt and fresh ground black pepper. Remember when I cooked the bacon? Well I didn't toss the grease because I planned on browning the chicken breast in the wonderful bacon fat. So in went the 4 stuffed chicken breast into the pan with the bacon grease. Sizzle, sizzle, I love that smell. After about a couple minutes I gave them a flip to brown the other side. Once they were nice and browned I moved them to an oven pan, poured the remaining bacon fat over top on the chicken, and fired them in the oven. I gave them about 15 minutes a side, but next time I will try about 10-12 minutes as they came out just a bit dry.


The result: First of all, this meal is no-loose. Take 3 ingredients like chicken, bacon, and cheese and what's the worst than will happen? Maybe a stove top grease fire? Perhaps the swiss cheese decides to not be so "neutral" and kicks the bacon out of the cozy confounds of the tender chicken breast? Not likely, we all know swiss cheese gets along with everyone, except maybe Polish sausage. So it was great! The cheese worked well with the bacon, and the chicken was perhaps just a little dry as I mentioned and could have taken a few minutes less in the oven. A side caesar salad rounded out the meal and I was left with nothing but warm feelings in my tummy.

And now for the leftovers...

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6.4.09

Diners, Drive-Ins and Dives Premiers Tonight

Posted by Courtney |



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Guy Fieri has a new season premiering tonight: Diners, Drive-ins and Dives. Guy searches the country for the ultimate greasy spoon
Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:30pm (All Times Eastern)

Diners, Drive-ins and Dives : Food Network
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5.4.09

My First SEARED Tuna Experience

Posted by Courtney |



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... With cooking that is. I live in Playa Del Carmen, we eat a lot of tuna here.

So anyway, I'm on a low carb diet for a few weeks just to shed some of the excess weight from having this little guy, so I thought I would try my hand at cooking a seared tuna steak.

First, I lightly coated the tuna steak with fresh ground black pepper (again, go fresh ground or go home), a tiny pinch of salt, some white pepper and a few mustard seeds. I seared it off in a pan in a little bit of olive oil. I overcooked it slightly this time, but it was my first attempt.

Alongside, I offered a small dollop of dijon, balsamic, olive oil, and soy sauce all whisked to a beautifully emulsified perfection.

I gotta say, it was pretty freaking good. And next time it will be even better. And I'll post pics!

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2.4.09

mmmmm, bbq cookoff...

Posted by John Simmonds |



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Demopolis Times | Barbecue and blues festival coming to Livingston
LIVINGSTON — The sixth annual Sucarnochee Folklife Festival and the second Kansas City Barbeque Society-sanctioned BBQ & Blues Cookoff, sponsored by the University of West Alabama, will be held April 17 and 18.

The weekend begins with music, food and fun at the BBQ & Blues Cookoff on Friday at 5 p.m. at the UWA intramural fields.

Visitors can pick the perfect pork, smoked by teams from across the Southeast, in the People’s Choice pulled pork competition.

“Barbecue is a part of the traditional folkways of this area, and we are excited that the second annual BBQ & Blues Cookoff, sanctioned by KCBS, will give our region’s great cooks the opportunity to showcase their talents on a larger stage,” said Dr. Tina N. Jones, UWA’s Center for the Study of the Black Belt executive director.

The second leg of the prestigious Alabama Championship BBQ Trail, the cookoff will feature an $8,000 payout in three divisions. Professional teams will vie in four tasty categories: pork, ribs, chicken and brisket. Backyard teams, comprised mostly of local amateurs, will compete with ribs and chicken entries, and young cookers contend in the kids’ chicken competition.
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