All posts by The Foody

New Year Appetizers and Desserts 🎉🎉🎉

Cape Cod Cocktail Meatballs:

Ingredients:

1 h 20 m

20 servings
168 calories

Directions:

Prep: 30 m

Cook: 50 m

Ready In: 1 h 20 m

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix ground beef, breadcrumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
  3. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
  4. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
  5. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.

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Baked Brie with Caramelized Pear, Shallots & Thyme:

Ingredients:

1 h 20 m

8 servings
417 calories

Directions:

Prep: 20 m

Cook: 1 h

Ready In: 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
  3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around its edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
  4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
  5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Footnotes:

Tip:                                                                                                                                                 Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.______________________________________________________________________

Baked Apple Roses:

Ingredients:

1 h 10 m

2 servings
1058 calories

Directions:

Prep: 25 m

Cook: 45 m

Ready In: 1 h 10 m

  1. Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
  2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  3. Mix together sugar and cinnamon in a bowl.
  4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  5. Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold the bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
  6. Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
  7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with the end of the dough strip.
  8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
  9. Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.

Footnotes:

Chef’s Notes:

If you don’t have a microwave, just sauté your apple slices in a little bit of butter over medium heat for about half a minute per side, or until flexible but not soft.

If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 375 degrees F (190 degrees C), and cook about 45 minutes, or until the pastry is well browned.

-Ty

Soure: allrecipes.com

MY EXPERIENCE ON “YOU GOTTA EAT HERE”- PART 2

Hey everyone,

Last night, the show I guest starred in, “You Gotta Eat Here” aired at 5:00 PM PTC. My family and I watched it last night. The first thing you see in the episode is my sister and John saying, “You Gotta Eat Here!” First up was a restaurant called the “Riverside Inn”, then it was “Yolks Restaurant & Commissary”. “Yolks Restaurant and Commissary” is the restaurant I filmed with. The last restaurant in the episode was a restaurant called “Olympus Burger”. It was pretty cool watching myself on television. I got to see myself make the Duck Confit Eggs Benedict and watch my sister eat whipped cream on television! (My sister loves whipped cream.) I also got to see my sister and I eat other dishes off the menu and talk about how delicious the are.

I would like to thank John Catucci, Steven Ewing, the Food Network and the whole “You Gotta Eat Here” crew for making my dream of being on the Food Network come true. I loved being on the show. Thank you!

-Ty

My Experience Filming for “You Gotta Eat Here” and Airing Date- Part 1

Hello everyone,

On June 2nd, I finished filming for a “kids edition” episode of “You Gotta Eat Here” (a show on the Food Network) at Yolks in Strathcona, Vancouver. I am guest starring in this episode along with the host, John Cattuci.

When my dad and I first walked to the restaurant, the sign that usually shows today’s special said, “Sorry Closed for Filming”. We knocked on the door to the restaurant. Within a few seconds, someone opened the door and we were let in.

When we got inside, we discovered that John had not arrived yet so we sat down and waited. We interacted with the director, the producer and the rest of the crew. We said hello to the owner and head chef of Yolks, Steven Ewing. After a couple of minutes, John arrived. The crew got the set ready and we started filming at around 9:30 am. We were creating Yolks’ famous “Duck Confit Eggs Benedict”. What I did not know was that we had to film and do everything twice. First, we got some spices crushed them and rubbed them on the chicken. They filmed as a wide angled shot. Then, they cleaned everything up and set everything up exactly the way it was before. John, Steven and I got back in our places and did the exact same thing as we did before except that they filmed us close up. This was repeated through the whole process of creating the dish. The cool thing was they had a camera on me they whole time they were shooting. They called it the Ty Cam.

John, Steven and I in action while they are filming.
John, Steven and I in action while they are filming.
John, Steven and I in between scenes with director on the left of the picture.
John, Steven and I in between scenes with the director on the left of the picture.

The awesome thing about filming everything twice is that we made the dish twice which meant that I got to eat the dish twice. The show is airing tomorrow at 5:00 PM (PST) on the Food Network. Tomorrow after the show, I will be posting part 2. I hope you enjoy the show.

-Ty

Grilled Steak Salad with Dressing

Ingredients

1 h 45 m 

2 servings 
704 cal

Directions

  • Prep: 30 m

  • Cook: 15 m

  • Ready In: 1 h 45 m

  1. Season both sides of the ribeye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Grill steak on preheated grill until firm, reddish-pink, and juicy in the centre, about 6 minutes per side. An instant-read thermometer inserted into the centre should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice and cover loosely with aluminium foil. Allow meat to rest for about 10 minutes, then cut into strips.
  4. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Footnotes

  • Tip
  • Aluminium foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Source: allrecipes.com

– Ty

Now on Facebook

Hey everyone,

Just to let you know is that I now have my own Facebook page. You can search me up on Face book using @ItsAllAboutTheBite or click the link to my Facebook page on the sidebar on the right. Thanks!

-Ty

Scrumptious Strawberry Shortcake

Ingredients

55 m 

12 servings 

344 cals

Directions

  • Prep: 25 m

  • Cook: 20 m

  • Ready In: 55 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar.
  3. Cut in butter with pastry blender or two knives. Stir in cream and egg.
  4. Turn out onto a lightly floured surface and knead 2 minutes.
  5. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
  6. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
  7. Let shortcakes cool before splitting and filling with sugared berries.

-Ty

Source: allrecipes.com

Lemon Cupcake with Blackberry Buttercream

1 h 20 m
24 servings

Ingredients

 

Directions

  • Prep: 30 m

  • Cook :20 m

  • Ready In: 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.
Source: allrecipes.com

The Ultimate Burger

Happy National Hamburger Day.

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Here is a recipe to help you celebrate this special day.

  • Prep time: 20 minutes
  • Total time: 25 minutes
  • Portion size: 6 burgers

Ingredients

  • 1 cup (250 mL) fresh bread crumbs
  • 2/3 cup (150 mL) sodium-reduced beef broth
  • 450 g medium ground beef
  • 450 ground sirloin
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 6 buns, (hamburger, pretzel or pain au lait), split and toasted

Preparation

In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix).

Shape into six 5- x 1/2-inch (12 x 1 cm) patties. (Make-ahead: Layer between
parchment paper in airtight container; refrigerate for up to 24 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.

Tip: Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it’s best not to overmix.

Galaxy Taco- California

Hi everyone,

While on my vacation we went to Galaxy Taco in La Jolla. It was awesome there.

There was a wide selection of authentic Mexican food served there. I went there on Taco Takeover Tuesday. On every Tuesday, they bring in a chef from a different restaurant. That chef does 3 different kinds of taco their own style. That week, they brought in Nancy Leon, the Owner of Chans Bistro in Tijuana, BC. She made a Chinese Braised Oxtail Taco, a Confit Duck Taco and a Grilled Curry Tofu Taco.

I got the Wood Roasted Sweet Potato Taco. It had monetary jack cheese, arugula and salsa arbol. It had the perfect balance between sweet and savoury with the ingredients. Plus, if you add some of the green hot sauce/salsa, you get a really nice kick.

Rating: 4 stars

I also got their churro. I got, to be honest with you, it was the best churro I had ever had. I was fresh and warm with a homemade chocolate dipping sauce. It was awesome.

Rating: 5 stars

Overall Rating: 4 1/2  stars.

Here is the address if you want to go there. 2259 Avenida De La Playa, La Jolla, CA 92037, United States.

Thanks,

Ty

 

Rainbow Citrus Cake

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Ingredients

2 h 45 m 

12 servings

Ingredients

Directions

  • Prep: 45 m

  • Cook: 30 m

  • Ready In: 2 h 45 m

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
Source: allrecipes.com