Tasty Recipes Archives - Page 70 of 130

THE Domestic Airline For Foodies

THE Domestic Airline For Foodies
Virgin America

She started flying back in 1979 for Northwest Airlines, long before it merged with Delta. To quote a very popular award-winning flight attendant whom I’ll call DJ, “Back then we were serving caviar, now we’re selling Pringles.” Sad but oh so true. Most blame the erosion of service of domestic carriers on the Airline Deregulation Act of 1978.

A major goal of the act was to increase competition between airline carriers, leading to price decreases for the consumer. And no doubt, deregulation has opened up more markets to many more people. But unfortunately the decrease in ticket price came with its own price, namely an aging fleet, and decline in service quality and international reputation. Virgin America however seems to embrace that golden time, at least where it comes to food, when air carriers competed based on service.

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Chicago I Love You

Chicago Brisket Sandwich

The Brisket Kid’s Most Tender Beef Brisket on a Grilled Roll
With Smoked Mozzarella and Spicy Asian Slaw

To play basketball in the alley with my nephews. To watch Stone’s baseball game at Wells Park. To reconnect with some of the kindest, most caring and fun 125 people I have ever known at our high school reunion. To be visiting my favorite town during the celebration of the Stanley Cup. To dine at fabulous restaurants with my brother and darling sister-in-law. To have a BBQ with a super-talented finalist of Top Chef. To have my brother declare that my “Chicago Brisket Sandwich” is the best sandwich he’s ever had. Last weekend ranks up there. Way. Up.

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quinoa & shrimp {pad-thai-style}

quinoa & shrimp {pad-thai-style}

tri-color quinoa, jumbo shrimp, pad thai chili sauce
garlic scrambled egg, cilantro, peanut, pickled thai chili, lime

It must be the plethora of quinoa recipes on Pinterest. I have quinoa on the brain. Here I took a perfectly good Pad Thai recipe and made it with quinoa. And actually, it was a nice twist on the classic. Not that I’m in anyway tired of the classic…

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Charred Baby Octopus Salad

Charred Baby Octopus, Lemons, Baby Heirloom Tomatoes, Chili Peppers
Mixed Lettuces, Lemon Oregano Dressing

Just a few ingredients result in a smashing summer salad. Charred baby octopuses are the star, supported by hot cherry tomatoes that burst in the mouth. Blistered chili peppers satisfy the craving for hot weather piquancy. It all comes together with a lemony dressing flavored with oregano and garlic. Gorgeous colors, interesting textures, bold flavors. This salad makes a great addition to any summer buffet.

Par-boil the octopodes ahead of time, then this salad can be prepared in just a few minutes on a hot barbecue. A grill basket makes cooking a snap!

Exotic. Smoky. Charred. Lemony.

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Swiss Chard Falafel Burger

Swiss Chard Falafel Burger
Bacon, Lettuce, Tomato, Avocado, Hummus
On a Toasted Ciabatta Roll

Besides the obvious, BLT stands for Bistro Laurent Tourondel. This French Chef and his restaurant empire were my inspiration for our monthly Cooking Club challenge to build a sandwich around three ingredients that start with the letters…BLT, other than bacon, lettuce, and tomato.

I did attempt to follow the challenge rules, but my combinations of B, L, and T foods were uninspiring. And I simply cannot share something here on Taste With The Eyes that I don’t consider fabulous in one way or another. So I turned to a cookbook on my shelf BLT Bistro Laurent Tourondel for help. The Chef melds classic French bistro fare with the American steakhouse style. He poetically reinterprets the dishes in an uncomplicated manner with flavor and flair.

The idea for my reinterpreted BLT sandwich comes from a different source however, an item on his menu at restaurant BLT Burger in Las Vegas, called a Veggie Falafel. I had no idea what ingredients were in his falafel, but it was wonderfully green! With lettuce, tomato, avocado, and hummus. So, here I present my version…a Swiss Chard Falafel Burger.

Now, why go through all the trouble to make a superior vegetarian burger then add bacon to the sandwich? Why indeed. Vegetarian friends will love this swiss chard falafel burger, and why not add bacon for my carnivorous friends who believe bacon makes everything better. Which one are you?

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