Foodbuzz 24-Item tasting Menu - Part 1

Video

Images

Ingredients/ Instructions

Ingredients

• Caviar on Pringles
• Tuna Poke
• Seared Tuna
• Tuna Stuffed Tomato
• Smoked Salmon and Fried Capers
• Shrimp Cocktail on Tomato Ice
• Seared Salmon on Dill Cucumbers and Smoked Paprika Oil
• Butter Lettuce Salad with Sweet Herb Dressing

Instructions

Step 1

Each Ingredient is a course.

Step 2

These 8 delicious courses include apps, mains, sides, and sauces. They are easy to make.
These courses captures the cultural diversity and unique local perspective of our Featured Publishers: it's real food, experienced by real people shared real-time."

Comments

• John - Fri 05 Feb 2010 @ 15:34

  This three-part video blog chronicles an epic, 24-item tasting menu, done for Foodbuzz's "24 Meals, 24 Hours, 24 Blog Posts" global “live blogging” event. The story behind this is…well, why don’t I let my friends at Foodbuzz explain. "The idea for the "24 Meals, 24 Hours, 24 Blogs," was born out of our goal in wanting to create a global "blogging" event that would celebrate the scope, diversity and quality of our Featured Publisher Community. The "24, 24, 24" captures the cultural diversity and unique local perspective of our Featured Publishers: it's real food, experienced by real people shared real-time."

• John - Fri 05 Feb 2010 @ 15:34

  I'd planned for my "Found on Foodbuzz" menu to be inspired by mindlessly surfing the site - looking at photos, scanning restaurant reviews, browsing blog posts, and reading recipes. I wanted the meal to be an edible steam of culinary consciousness. The deliciously diabolical feature of Foodbuzz, is the way you are teased and tempted to go from one piece of content to another - a photo takes you to a blog post, which takes you to a recipe, where you see a foodie's profile picture that you can't help click on, because it looks like bacon.

• John - Fri 05 Feb 2010 @ 15:35

  In no time, I had a notepad full of apps, mains, sides, and sauces. Clearly, seven courses weren't going to be enough. The menu quickly expanded to nine courses, then 12, and then I realized…Foodbuzz had taken control. My "24, 24, 24" menu was going to be 24 courses, and I was powerless to stop it. So, without further adieu, I present my 24-item tasting menu, divided into three easily digested parts. The videos were shot over the course of the six-hour meal. Enjoy!

• John - Fri 05 Feb 2010 @ 15:35

  One: Caviar on Pringles Is this the first time caviar has ever been paired with Pringles? Maybe. At the risk of seeming immodest, I think the footage of Nora tasting caviar for the first time is priceless. Two: Tuna Poke This diced sushi-grade Ahi tuna was dressed lightly with ginger juice, Sambal chili sauce, minced green onion, and a spot of soy sauce. As I spooned the glistening jewels of fish on to the crisp fried wontons, I wondered why I like poke so much more than tartar.

• John - Fri 05 Feb 2010 @ 15:36

  Three: Seared Tuna A Nicoise-inspired tuna, featuring one of the kitchen's sexiest sights - the rare, ruby-red center of the loin, framed by seared, cumin and pepper flecked crust. It was really nice with the "just tender" green beans, which held the fragrant meat above a dark and delicious black olive tapanade. Four: Tuna Stuffed Tomato I've never understood the tuna stuffed tomato. Why stuff, when you can just throw some tomato wedges in a tuna salad and tuck in? That being said, I can’t imagine this would have been quite the same. The tuna trimmings from the last two courses were slowly poached in warm olive oil, spiked with capers, garlic, and salt. When cool, the tuna was stuffed into small dry-farmed Early Girl tomatoes from Wild Boar Farms. These were sublime.

• John - Fri 05 Feb 2010 @ 15:36

  Five: Smoked Salmon and Fried Capers This smoked salmon, purchased at Whole Foods, bore the name of Chicago celebrity chef, Charlie Trotter. It had a great texture, with a nice balance of sweet citrus flavors. The fried capers were a perfect foil to the salmon's rich, oily, goodness. Six: Shrimp Cocktail on Tomato Ice This may have been my favorite course. The sweet wild shrimp, buttery avocado, and homemade cocktail sauce, hot with horseradish, all sitting on an intensely flavored tomato ice. I was stunned at how beautiful the frozen, freshly squeezed cherry tomato juice looked. It was a color that can only be created with food.

• John - Fri 05 Feb 2010 @ 15:36

  Seven: Seared Salmon on Dill Cucumbers, and Smoked Paprika Oil I loved the contrast of hot, seared salmon resting on cold, diced cucumber salad. The dressing, made from just two ingredients, yogurt and fresh dill, rewarded my self-control. Eight: Butter Lettuce Salad with Sweet Herb Dressing Sometimes you need a break from the ubiquitous baby mixed greens, and what better way than a head of soft, sweet butter lettuce?