So many amazing dishes at the Nosh Chef War event yesterday. We had to try them all. Naturally.. Pictured : Korean braised beef cheek taco topped with kimchi daikon carrots cilantro toasted sesame seeds and green onions brought to you by @radiusdining .
Chicken and chorizo pot pie with spicy Brussels sprouts by @jonnyblondekitchen .
King cole duck wing confit with tajin and cascabel chilies accompanied by a jalepeño carrot escabech and topped with a Paloma crema by @hambrgrhamilton .
Lit AF poutine with duck fat smashed fingerling potatoes topped with 48 hr smoked short rib sous vide also by @hambrgrhamilton .
Acorn squash spatzle with mushroom pulled short rib gravy from @bruxhouse .
Roasted koike farm squash with Mickey McGuire's smoked cheddar and Drummond farm pear chutney and pork belly from @nelliejamestoo .
Such an amazing experience to watch all of these ridiculously talented chefs battle it out and cook with such passion. I only wish to be a guest judge next year at this event. Thoroughly enjoyed every bite of every dish. #noshfoodwars#localchefs#localfood#hamilton#hamont#goodeats#foodporn#elevation#grateful#getinmybelly#discoverydrive#foodtonians#like#tacos#duckwings#chickenpotpie#poutine#spetzale#stuffedsquash
Looking back, Mom always put her heart and TLC into each meal. Her dishes brought comfort to all of our minds, body, and soul. Everyone was family to her and warmly welcomed to the aromas of a home cooked meal.
Portuguese Soup was, and still is one of my favorites. My ingredients here: Braised Portuguese Sausage, grounded pork, and bacon; boiled and simmered ham hocks then shredded; black and kidney beans with juice, tomatoes with green chilies; chopped round onion, carrots, and cabbage; all slow simmered in chicken broth and the some of the ham hock broth. Better have a full pot of rice because the simmering aromas will carry and lines of new and long time friends will be @ your door to greet you and stay awhile .... Enjoy & Aloha! #homecooking#comfortfood#soup#localfood#hawaiianfood#bonappetit#momscooking#foodphotography#foodforthesoul#hawaiianstyle
A highly controversial natural food substance, carrageenan, a seaweed derivative used in conventional, “natural,” and some organic foods, was recently re-approved by USDA Secretary Sonny Perdue. This move overrides the recommendation of the National Organic Standards Board, an expert industry panel set up by Congress. Follow the link in our bio to learn more and view our shopping guide.
Dinner with one of my closest friends (who happens to be my dad too 😊) lots of chin-wagging over a perfectly cooked medium ribeye steak with a mountain of seasonal veg and grilled tomatoes. Whilst there was a side salad with dressing and house sauce, I opted for balsamic vinegar and let Dad eat the salad 🙈 #happyfriday#sharingiscaring
So much fun at last night’s @terravitafest Hill Fire Event. This was my first time participating in this particular event and it was everything I had hoped for. Great guests, catching up with so many great friends @cornbreadschmaltz @cookingwithanobody @acmecarrboro @motherssonsnc @botanistandbarrel @saltboxseafoodjoint and many more I’m sure I’m forgetting. On top of all that I got to try out a new preparation Kudzu Grilled Rabbit, inspired by my grill the great and powerful @kudugrills I love Rabbit but don’t enjoy the texture of it grilled so to keep those flavors and mitigate the texture I wrapped boneless Rabbit in Blanched Kudzu leaves before grilling. I then sliced and kept the inner wrapping on for service. Great flavor and certainly a technique I will work to improve. We’ve got no shortage of Kudzu in NC. #eattheweeds
After such a glorious day nothing but a Greek Mythos beer will do! We found this wonderful restaurant in town and the owner (a not-so-tall man with a not-so-small personality) has the art of hosting down to a fine point. A first class charmer who definitely has a passion for good local fresh food.
Mushrooms with garlic, herbs, olive oil and a bit of pepper, served alongside bruscietta with a wild mix of tantalising colours and tastes of fresh produce: olives, tomatoes and feta.
Followed by shrimp saganaki (a medium spiced tomato sauce with again garlic and olive oil and local herbs) we also had garlic chicken. A bit of a cheattreat for us.
Of course with all this goodiegoodness going on we had an admirer down next to us. A thin cat that reminded us of our silver tabby back home... The food was so good, there was no room for desert! A perfect night rounded off well by a complimentary ouso.
#nidri#lefkas#nydri#lefkada#lefkadaisland#greece#greece 🇬🇷 #foodie#foodporn#olakala#cheatday#flexitarian#flexitariandiet#lovefood#localfood#local#localfoods#localcuisine#greekcuisine#greekfood#goingout#goingallin
#SWIPERIGHT @thelobstaguy . Your lobster was super tender . The sauce was to die for . The bun was soft and buttery literally melted In my mouth ahh . I wanted more . Oh & those obey seasons fries 🤤 . Thank you for your service . Check him out y’all . #FoodTruck#FoodPorn
Do you know the price of your go to food items?! Do you know what you spend the most money on?! For us.... seeds + nuts. They were $12 of my $107 this week. It’ll make 3lb of nut butter which we’ll probably go through (hence why I make our own 💵!) on toast, in dressings, for Roey, on oatmeal and in homemade granola. Next up grass fed + finished local beef (which will last 2 weeks) at $8.50 and then cauliflowers. At $6 for 2. Looking at the price of different things next to each other and next to your ideal budget can really help evaluate what you truly want and what isn’t worth it. Or what you’d like to be giving a higher promotion of your budget to buying. #twfdgroceryhaul
Fall is officially here, and as we prepare ourselves for shorter days, longer nights, scarves and parkas -- we are also celebrating some of our favourite flavours in the kitchen. You can adapt this simple soup recipe to almost any squash or pumpkin you have on hand. Garnish with creme fraiche, toasted pumpkin seeds, thyme oil, fresh parsley, and sautéed shrimp, if desired. Serve it alongside grilled crostini and a nice glass of wine! Check out the full recipe online (link in bio). Happy fall cooking! .
Roll down your sleeves and relax.... Dinner is on us this year. Enjoy a fully prepared Thanksgiving dinner with all the trimmings!!! From our family to yours! @windsorfarmsmarket #holidays#thanksgiving#family
CHICKEN FEET THAI GREEN CURRY OVER RICE NOODLES
Now THIS is a green curry! Finally correcting my unintentional extended Instagram hiatus to share this Thai 🇹🇭 green curry (แกงเขียวหวาน) that I made tonight in an effort to satisfy cravings I’ve been having for the past few days.
It’s loaded with chicken ‘drumette’ wings 🍗 , an extra-generous dose of chicken feet, and hunks of congealed pig’s blood - in my book, all essentials for a truly hearty and authentically street-food-worthy green curry.
Naturally there’s also tonnes of baby aubergines 🍆, a handful of pea aubergines (which I don’t always bother with, but I thought I’d go for it today), 10 or so sliced red bird’s eye chillies 🌶 for a pop of colour, a few torn kaffir lime leaves (another ingredient I’ve always disagreed with appearing in anything but the true southern Thai version of this dish, but which I might be slowly caving in to), and OF COURSE the obligatory greedy fistful of freshly plucked horapa โหระพา Thai sweet basil 🌿 leaves. And it’s served over a bed of kanom jeen ขนมจีน fermented rice noodles 🍜 just for a bit more of a change from my norm (the leftovers will be great over rice for lunch tomorrow). It’s all looking (and tasting!) rather damn fit, even if I do say so myself!
It’s fiiiiinally carrot time! I always say, carrots are my most challenging crop to grow, and after 3 years of trying, struggling, giving up, re-seeding, trying again, I finally have a wonderful carrot harvest to share with you! They’ll be at the @a2market over the coming weeks and @argusfarmstop.
We’d love to help you celebrate your wedding, anniversary, or any function in STYLE here at COAST. ⠀
Your guests can enjoy canape and meal packages for bookings of 10 or more guests or opt for a completely bespoke package. The choice is yours!
It may be 77 in Oregon right now but I’m in full soup mode! Made a huge batch of @minimalistbaker chick pea noodle soup. I used a different kind of noodle (and too many of them lol) and added some northern beans! .
Doing some housesitting this week and have some big cook days scheduled in this nice ass kitchen! Stay tuned 🥕