DDD #105 – Herbivorous Butcher Unboxing & Review

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch as I unpack a bunch of Herbivorous Butcher items & review them. Also – meet BRUCE – my newest foster – rescued from the South Korean dog meat trade.

 

DDD #100!!!! – And Now For Something Completely Different!

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Because I posted a 1 year retrospective on that anniversary in ep. 86. – here is something completely different!  Click the image below to watch & please subscribe!  And THANK YOU for watching my 100th episode!

DDD #98 – The Chucky Panel at Texas Frightmare Weekend 2018

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the panel.

DDD #97 – REVIEW! Miyoko, Punk Rawk, and Follow Your Heart Vegan Cheeses

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the review.

 

DDD #85 – Grilled Portobello Mushrooms and My 1st Anniversary on Youtube – A One Year Retrospective!!

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I did it! My channel is officially one year old! In this episode you will see how I make my grilled portobello mushrooms and, more importantly, get a look back at a year’s worth of rants (and there ARE some rants!), bloopers, blunders, boobs & f bombs.  I hope you laugh!  Thank you for your support this year. This channel would suck for me if nobody watched. And – PLEASE SUBSCRIBE!  Click the image below to watch.

Portobello mushrooms are a great meat substitute.  You can eat them hot or room temperature – in a salad or on a bun.  I sliced mine up & tossed them with the extra marinade & some heirloom cherry tomatoes, arugula & a few scallions.  It was like a vegan steak salad!  Mmmmmm!

Marinated Grilled Portobello Mushrooms

serves 4

INGREDIENTS

4 large portobello mushrooms

1/4 cup olive oil

1/4 cup nice balsamic vinegar

1 TBS sambal oelek or sriracha

1/4 cup soy sauce or tamari

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DIRECTIONS

Cut the stems from the mushrooms & scrape the fine ribs from the bottom – as they can get bitter.

Mix the marinade ingredients & toss the mushrooms in it & let them sit at least an hour.

Heat your grill or dry grill pan until it is very hot.  The mushrooms should sizzle upon contact.  Cook 3-4 minutes on each side.

Serve whole or sliced – any way you prefer.  You can drizzle the extra marinade on them – if you like.  Eat’m up!

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DDD #40 – 24-Hour Easy Refrigerator Dill Pickles

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All Photos © Christine Elise McCarthy 2017

Click the image below to watch the video.

I have always wanted to try my hand at making pickles.  Sometimes I see pickling cucumbers, buy them & then watch them rot as I keep forgetting to buy mason jars.  Or – I Google recipes & get intimidated by the canning procedure.  Or both.  I recently saw these cutie little cocktail cucumbers at Costco & couldn’t resist the urge – again – to attempt making pickles.  I had no idea if they would lend themselves well to the process but the money investment was small so I went for it.  I then Googled a bunch of different recipes & by tweaking a few – I came up with this RIDICULOUSLY easy pickle recipe.  I had two old pickle jars in my cabinet & I used them – not mason jars.  These took 24 hours in the fridge – just sitting there – and they were pickles!  Really tasty, crunchy pickles!!!!!    I recommend this recipe VERY highly – both or its ease & for the novelty of making your own Goddamn pickles overnight.  I suspect any cucumbers would work.  These guys (cocktail cucumbers) were pretty small & quartered into very slim little spears.  If you use full-sized cucumbers – maybe slice them into discs rather than spears.  And any old seal-able jar will work.  And by seal-able – I really just mean with a screw top.  The fact – you could make these in ANY container – Tupperware – even a bowl.  So – go get some cucumbers and give this one a go!

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PRINT THIS RECIPE

Easy Refrigerator Dill Pickles

INGREDIENTS

1.5 lbs cucumbers (I used cocktail cucumbers – but you can try any variety you find available) – cut into spears or 1/4″ chips.

8 garlic cloves – 4 quartered, 4 left whole (less if you do not LOVE garlic)

8-16 sprigs fresh dill

2 TBS coriander SEEDS (not ground)

2 TBS sea (or Kosher) salt

2 TBS sugar

1 1/3 cups white vinegar

water

Jars for containing the pickles

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DIRECTIONS

NOTE – these are very garlicky!!!  If you don’t LOVE garlic – cut the garlic back a lot.

In a sauce pan – heat the vinegar & add the salt, sugar & coriander seeds.  Heat, stirring, just until both the sugar & salt dissolve.  Try to get this done before the vinegar gets hot.  If it gets very hot – let it cool before pouring over your cucumbers.

Put your cucumbers in the pickling container (a mason jar, old pickle jar – or other container with a water-tight lid) – with the garlic & the fresh dill.  Pour the vinegar mix over the cucumbers.  Add water to fill the container to the top.  Seal the container & chill in the fridge for at least 24 hours.  Try one.  ENJOY!

These should last in your fridge (in a sealed container) for up to one month.

PRINT THIS RECIPE

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