Turmeric Golden Milk is all the rave these days! So why not enjoy them frozen all summer long. Turmeric is an anti-inflammatory, and is said to help boost the immune system, so not only will they cool you off, it’s also a great way to get the benefits of Turmeric.
Steak Churrasco, a marinated steak, popular within Brazilian barbecue, is best prepared on a skewer over an open grill. Watch the video to learn how and you'll end up with a delicious Brazilian barbecue entree and Brazilian-inspired potato salad.
Want to see how it's done? We have the video right here!
Thanks to the chefs at Rattan Direct for this recipe.
For The Meat:
4 lb top rump joint
For The Tomato and Onion Vinaigrette:
8 small ripe tomatoes, deseeded and finely diced
½ large red onion, finely diced
1 small bunch parsley, finely chopped
Salt
4 tbsp. olive oil
4 tbsp. red wine vinegar
For The Potato Salad:
4 medium potatoes, cubed, cooked and cooled
5 spring onions, finely sliced
1/4 red onion, finely sliced
1 apple, chopped
3 sprigs mint, chopped
Small handful fresh coriander, chopped
1/2 clove garlic, crushed
Juice of 2 limes
Salt and pepper
2 tbsp. mayonnaise
Mix together all the ingredients for the vinaigrette and set aside.
Mix together all the ingredients for the potato salad and set aside.
You need everything ready for when the meat goes on the fire; it goes pretty quickly once it’s on.
The barbecue itself needs to be hot, with enough coals to keep going for a while. It is handy to have a new pile of smoldering coals to add if the first lot should burn out too quickly. Pitmasters get a second lit chimney together so the fire van is kept at max temperature.
You need wide flat skewers for a piece of meat this size, pushed right through the center.
Once the fire is ready, with a good coat of white ash, place the skewers on the grill. Cook for several minutes on each side (4 sides, all round the joint) or until the outside is browned and sizzling.
Carve off the outside of the meat, season with salt and pepper, and either serve with the vinaigrette or spoon it over the meat.
Replace the meat over the fire, and continue until all is cooked and carved.
These lobster tacos are made with steamed chunks of lobster meat lightly seasoned with Old Bay, avocado and pico de gallo, topped with a spicy poblano crema. If you want to step up your fish taco game, you need these in your life!
Skinnytaste Dinner Plan (Week 79). Hope everyone has a wonderful weekend! Here’s the new meal plan for the week, hard to believe this is the 79th one! Let me know if you find these meal plans helpful and if I should continue sharing each week. If you would like to see some of the previous week’s dinner plans, click here.
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers.
Skinnytaste Dinner Plan (Week 79)
Monday: Spicy Breakfast Fajitas with Eggs and Guacamole
Tuesday: One Pot Chicken Fajita Pasta
Wednesday: Chicken and Mushrooms in a Garlic White Wine Sauce with roasted asparagus
Thursday: Cajun Shrimp in Foil
Friday: Broiled Miso Salmon with sauteed snap peas
Saturday: Away
Sunday: Away
Let’s back up a little and explore the experience of each. My first visit to a Whole Foods Market could be equated to a kid walking into a candy store. I immediately saw how different Whole Foods was, at the time, from traditional grocery stores. The abundance of fresh vegetables was only the start. There was the olive bar, the in-store dining, the specialty foods, the availability of organic and gluten-free . . . and all before any of these things hit mainstream.
Photo Credit: Whole Foods
Those traditional grocery stores have now reinvented themselves, with more fresh offerings and more “Whole Foods”-style experiences. In fact, whole new markets have sprung up that more closely resemble a Whole Foods than an up-one-aisle-down-the-other store.
This means grocery stores have begun to catch on that they have to add experience if they expect to attract people away from online shopping. They have to figure out what has to be done differently—and Amazon has just changed the rules. Stores can no longer say that it’s fresher to buy local, not when Amazon has the immediate delivery system figured out.
My first Amazon Prime Pantry experience was a lot more recent, but had some of the same “wow” factor. It was boxed goods, not fresh, but there was variety I couldn’t find locally; easy access to couponing and clearance items; and incentives earned through my book buying. Filling a box was a fun challenge, and made me willing to experiment with new products.
Put Amazon and Whole Foods together and what do you get?
Yes, it’s a “buy or be bought” world right now, and the smart entrepreneurs are building their ideas just far enough to get them bought for big dollars. The smart companies with cash are buying rather than taking the time to build from scratch. The result for today’s consumer is a disruptive experience that may just take us to a more interesting place.
For the record, here are a few other things to be watching:
So, yes, there’s a reason our news feeds are pinging repeatedly with the sale of Whole Foods—it’s because the industry and the consumer both see this as disruptive to business as usual. That’s exactly why Amazon is going down this path—they have the money, and it’s good business.
Now, let’s see if Amazon’s gain will also present a gain for the consumer. There’s every reason in the world to believe it will.
From our insights partner, CultureWaves®
Caipirinha, the national cocktail of Brazil, is made with Cachaca rum which tastes more like tequila than traditional rum. To balance the bold flavors, we added fresh watermelon, mint and lime juice to create an amazing Watermelon Caipirinha Cocktail—perfect for a hot summer day.
Want to see how it's done? We have the video right here!
Thanks to the chefs at Rattan Direct for this recipe.
2 wedges of lime
4 mint leaves
2 tsp. sugar
4 cubes chilled watermelon
1.5 oz of cachaca
Take one glass tumbler and add 2 wedges of lime.
Add 4 mint leaves and 2 tsp of sugar.
Muddle this together so the juice and oils release from the limes and mix with the sugar and mint.
Now add 4 cubes of chilled watermelon and muddle again.
Now top with ice.
Pour over 1.5 oz of cachaca, stir, and add tropical type garnishes to get you in the mood.
Surprise your family and friends with this indulgent Lobster Pizza. A sumptuous combination of Fontina cheese, bacon, spinach and lobster.
You can also substitute shrimp or other seafood if you aren't a lobster fan. (We'll gladly take your share!)
1 pizza dough, prepared
3 lobster tails
5 slices bacon, thick cut
1 shallot, minced
6 ounces fresh spinach
3 tablespoons butter
2 tablespoons fresh parsley, chopped
1-1/2 teaspoons fresh thyme, chopped
¼ teaspoon crushed red pepper
¼ cup sun-dried tomato pesto
4 ounces mozzarella, shredded
8 ounces Fontina cheese, shredded
2 ounces Parmesan cheese, freshly grated.
Preheat oven to 375°F.
Boil lobster tails in salted water until bright red and meat is tender, about 8-10 minutes.
Drain and let cool.
With kitchen shears, cut away the membrane from the tail anddiscard the intestinal vein.
Chop lobster meat and set aside.
In a large skillet, cook the bacon over medium heat until it is just beginning to crisp.
Remove bacon and set aside on paper towels.
Drain all but 1 tablespoon of fat.
In the same skillet, sauté the shallots and garlic for 1-2 minutes, add spinach, and sauté until it wilts.
Season with salt and pepper to taste, remove from the pan and set aside.
To the same skillet, add the butter and cook over medium heat until just browned.
Whisk browned bits on the bottom of the skillet and remove from heat.
Stir in parsley, thyme and crushed red pepper.
Drizzle half of butter mixture over reserved lobster and toss to coat.
To Assemble Pizza:
Spread the pizza dough with remaining butter mixture, spread dollops of sun-dried tomato pesto and half of reserved spinach.
Top that with half the cheese, remaining spinach, lobster chunks and the rest of the cheese.
Sprinkle on bacon.
Bake 20 to 25 minutes or until cheese is melted and the crust is golden.
