Food Hunter's Guide to Cuisine

Thursday, February 4, 2016

Two Cocktails That Will Give You A Taste of The Big Easy

By: The Food Hunter

I love New Orleans; the food, the cultural and the cocktails! With that being said I would not want to be there during Mardi Gras, as it's really not my scene. Instead I'd much rather celebrate the events of Carnival at home with a few close friends and New Orleans inspired beverages.

Both the Vieux Carre and the La Louisiane, cousin of the sazerac, will give you a taste of the Big Easy no matter where you are celebrating.



La Louisiane
2 oz. rye whiskey
1⁄2 oz. sweet vermouth (I used Yzaguirre)
1⁄4 oz. Benedictine
3 dashes bitters
2 dashes absinthe
Luxardo cherry, to garnish

In a cocktail shaker filled with ice, combine the rye with the vermouth, Benedictine, bitters, and absinthe. Stir and strain into a chilled coupe glass and garnish with a cherry


Vieux Carre
1/2 teaspoon Benedictine
1 dash Peychaud’s Bitters
1 dash Angostura Bitters
3/4 ounce rye whiskey
3/4 ounce cognac
3/4 ounce sweet vermouth (I used Yzaguirre)

Combine all ingredients in a mixing glass and fill with ice, stir well and strain. Serve over ice, garnished wit a cherry.




Wednesday, February 3, 2016

Healthy Eating Made Easy With Melissa's Produce

By: The Food Hunter

Wanting to eat healthy but limited on time is a dilemma I am often up against. Melissa's produce, a distributor of produce from around the world, makes it easier with their fridge to plate ready products. Things like: beets, potatoes, artichokes, and chickpeas are trimmed, peeled, steamed and vacuum sealed for freshness.

When craving a salad for a mid-day meal all that is required is throwing together some of your favorite products and mixing up a dressing from scratch. With so many delicious veggies to choose it is easy to include otherwise time consuming veggies into your daily meals.


Dandelion & Beet Salad in A Balsamic Thyme Vinaigrette

1 package Melissa's Produce beets
1/2 cup plus 2 tablespoons olive oil
1/4 balsamic
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
2 ounces feta cheese, crumbled
1 teaspoon minced fresh thyme leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size
1 bunch watercress, stems removed, leaves rinsed and cut into bite-size pieces.

Combine the vinegar, honey, and mustard in a food processor, and mix well. Add the oil in a slow, steady stream while the machine is still running. Continue to blend until the vinaigrette is emulsified. Add thyme and season with salt & pepper.

Place the dandelion greens and the watercress in a large bowl and toss with 1/4 cup of dressing.  Taste and add more dressing if needed. In a separate bowl, toss the sliced beets and walnuts in 1 tablespoon of dressing.

Divide the greens amongst plates, and garnish with feta. Spoon desired amount of beets and walnuts over each plate. 



I received product, coupons and/or compensation for posts featuring these products. As always, all opinions are 100% my own 

Sunday, January 31, 2016

Pork Italiano Sandwich for #SundaySupper

By: The Food Hunter

The "Big Day" is just around the corner and I'm excited to share with you this easy recipe; perfect for a game day get together. Football games are notorious for unhealthy food snacking which is why I like to serve my guests sandwiches that will fill them and keep them from mindlessly munching on junk food while cheering on their favorite team.

Roast Pork Italiano is a sandwich I grew up eating in South Philadelphia, and one that is a real crowd-pleaser.  The meat can easily be made ahead and heated up on game day.


Pork Italiano Sandwich
Serves 8

2 tbsp. ground fennel seeds
1/2 cup fresh parsley
1/4 cup fresh thyme
1 tsp. crushed red pepper
1 7lb pork shoulder, butterflied
2 sprigs rosemary, chopped
6 garlic cloves, minced
4 cups organic beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup tomato paste
slices of provolone cheese
rolls

Heat oven to 450°. Combine fennel, rosemary, parsley, thyme, garlic and crushed red pepper in a small bowl; set aside. Open pork shoulder and spread with half of herb mixture. Season with salt, and pepper. Roll up pork and tie with kitchen twine at 1inch intervals. Season out-side with remaining herb mixture and salt & pepper. Transfer to a roasting pan and roast until browned, about 40 minutes.

Remove pan from oven, add stock, wine, onion, bay leaf and paste. Reduce oven temperature to 325°and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board. Remove bay leaf and strain juice into a saucepan. Slice pork into large pieces and add to juice to reheat.

For the Broccoli Rabe
2-3 bunches broccoli rabe
olive oil
2 cloves garlic, thinly sliced
1-2 tsp. crushed red pepper

Bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain, and dry thoroughly with paper towels. Heat oil in a large skillet. Add garlic and cook until translucent. Add broccoli rabe and crushed red pepper, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place provolone on bottom half of each roll, and top with pork and some juice. Add broccoli rabe and serve.

 Looking for additional Game Day #SundaySupper ideas: 

 Appetizers and Sides
Main Dishes
Desserts and Drinks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, January 27, 2016

Kona Deep Water A More Effective Way To Hydrate Naturally

By: The Food Hunter

Living in the desert, and being active, it's important for me to stay hydrated and at the same time fuel my workouts with electrolytes. That being said when it comes to food and drink I'm an all natural kind of girl and not willing to drink a beverage that has been artificially enhanced even if it means my performance will suffer.



That's why I was intrigued by Kona Deep water. A Hawaii based company, Kona Deep offers hard to obtain deep ocean water that is naturally rich with electrolytes. Unlike other performance waters that have to add in their electrolytes Kona Deep has nothing added or artificial in it. The purity of the water is the result of the extreme cold and darkness found below the oceans surface. It is my understanding that Kona Deep uses a unique method to bring the water to the surface and desalinate and bottle it at the source.



Refreshing, light, and completely additive free, Kona Deep is an effective way for me to get the hydration to sustain my healthy, active lifestyle. If you workout or just want a high performance beverage that is completely pure it's time to #RethinkYourWater options and give Kona Deep a try.

New to the Arizona market, Kona Deep is currently available in two sizes, at Sprouts Farmer's Market, AJ's Fine Foods and Basha's locations throughout the state of Arizona. Not in Arizona or Hawaii, Kona Deep is also available online at amazon.com. Be sure to follow them on Twitter and Facebook  for all the latest information.


***As part of my partnership with Kona Deep, I get to pick one of my followers to win Kona Deep bottled water!***



a Rafflecopter giveaway
*Open to USA residents only, must be 18 to enter. NO PURCHASE NECESSARY TO WIN. Chances of winning are dependent upon the number of entries received. This promotion is in no way sponsored, endorsed or administered by, or associated with, Twitter*

This post is sponsored by FitFluential on behalf of Kona Deep.

Monday, January 25, 2016

Greek Yogurt Hummus On-The-Go

By: The Food Hunter

Working a 9 to 5 job, over an hour from home, means that most days I eat breakfast and lunch on-the-go. The fact that I "brown bag" two meals a day can sometimes be a challenge for my healthy eating goals, but fortunately I've come up with a few ideas to keep things interesting.

One of my favorite grab-&-go lunches is fresh veggies and homemade hummus. Unlike traditional hummus which uses tahini to make it creamy I use Greek yogurt. Not only does the yogurt give it a nice texture it also provides extra protein and a tangy taste.

Healthy Hummus On-the-go snack

Just as important as the food I'm eating is the way I pack it for transport. Using a wide mouth Ball Canning jar, makes this a fun to eat and easy to transport lunch. Ball brand jars has been providing quality preserving products since 1884 and is a reliable company like Stonyfield Yogurt; one whose products you can feel comfortable about.

Greek Yogurt Hummus

1 can chickpeas, drained & rinsed
3-4 tablespoons Stonyfield Greek Yogurt
3-4 tablespoons water
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
salt
crush red pepper
carrots, cut into sticks
celery, cut into sticks

Add all ingredients to a food processor and blend until smooth, add more yogurt or water until you reach desired consistency. Taste, for seasoning. Best serve chilled or at room temperature. Place desired amount into a wide mouth Ball brand jar and top with carrots and celery or your favorite vegetable.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own