Happy New Year! Being the first Food Art Friday of 2010, I’m officially imploring you to send your submissions to me at info@foodaskew.net. What can you submit? Recipes, food art photos, and cooking tips to share with Food Askew visitors. Here’s to a successful 2010!
Via Little Food Junction
Submit your food art or found food art photos to info@foodaskew.net!
Via Little Food Junction
Submit your food art or found food art photos to info@foodaskew.net!
Submitted by The Crab Place
Serves 4
| 1 lb. lump crab meat | 2 large cucumbers, diced | |
| 1 tbsp lemon juice | ¼ tsp salt | |
| ¼ tsp paprika | ¼ tsp tarragon | |
| 2 tsp parsley flakes | 1 c. sour cream |
Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Submitted by randilicious
| 3 tbsp extra virgin olive oil | 1 lb ground pork | |
| ¼ c. brown bean sauce | 2 tbsp sugar | |
| ¼ c. beer | 1 lb Chinese noodles (non egg-based) | |
| ¼ c. chopped scallions | ½ c. shredded cucumbers | |
| 3 cloves garlic, minced | 1 tsp red pepper flakes | |
| ¼ c. bean sprouts (optional) | 1 pkg tofu, chopped into small pieces (optional) |
Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.