Category Archives: Food
Originally posted on Black America Web:
Before his ABC comedy “Black-ish” premieres this fall, Anthony Anderson will spend the summer hosting Food Network series Food Fest Nation, debuting Monday, July 21 at 9 pm ET/PT.
Anderson will tour food festivals around the country, spotlighting regional cuisine. Stops include the Isle of Eight Flags Shrimp Festival in Fernandina Beach, Fla.; the Magnolia Blossom Festival & World Championship Steak Cook-Off in Magnolia, Ark. where 4,000-plus kinds of ribeye steaks compete for a $10,000 prize, as well as the Long Grove Strawberry Festival in Long Grove, Ill. where the specialty menu items are strawberry ricotta ravioli and strawberry balsamic chicken.
Anderson previously competed on “Chopped” and appeared as a judge and competitor on “Iron Chef America.”
This fall, he produces and stars alongside Laurence Fishburne and Tracee Ellis Ross in ABC’s “Black-ish,” about a middle-class African American family.
Here’s the full list of the festivals Anthony will be visiting:
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Originally posted on BlackDoctor:
Crab Cakes with Mango Pepper Relish
Ingredients - Crab Cakes
1/3 cup chopped green onions (green parts only)
¼ cup mayo
2 tablespoons chopped chives
1 lemon, zested and juiced
1 cup panko bread crumbs
2 tablespoons chopped dill pickle chips
1 pound lump crab meat
2 tablespoons butter
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Ingredients – Mango Pepper Relish
1 cup cubed fresh mango
¾ cup chopped red bell pepper
½ cup chopped green onions (green parts only)
2-3 tablespoons of brine from Dill pickle chips
1. In a large bowl combine all ingredients for the crab cakes, besides the crab meat and butter, and whisk together. Add the lump crab meat, making sure to drain off any excess water from the packaging.
2. Carefully combine crab meat and filling with your hands, making sure…
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Originally posted on The Urban Daily:
At what point do the baristas that work at Starbucks need to become like bartenders and cut people off! This story is flat out ridiculous! According to Charlamagne over at The Breakfast Club, Andrew Chifari who was owed a free drink of his choice from Starbucks decided to get super outrageous and push the boundaries of the customer loyalty program further than they had ever been pushed! Check out what happened in the video below!
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Man look…we’re not going to be hypocrites and say we’ve never done a little bit too much in the extra shot department when we’ve had a deadline at work or a major study session to cram for back in college…but sixty shots?! We’ve never ever wanted to be that alert or that awake! All we want to know now is how long that guy slept after it all…
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Originally posted on News One:
Officials at a Northern California private school are apologizing after a lunch menu option to celebrate Black History Month angered some parents and students.
Students at Carondelet High School for Girls in Concord wanted to come up with ways to observe the occasion during a lunchtime celebration Friday. But when the school announced a menu of fried chicken, cornbread and watermelon, other students and parents became offended.
KNTV-TV reports ( http://bit.ly/1bu28DH ) that school officials held an assembly Wednesday to discuss the issue and also sent a letter apologizing to parents. Principal Nancy Libby wrote that the items were taken off of the menu and that the school doesn’t perpetrate racial stereotypes.
Libby also wrote the school will hold a diversity assembly.
Calls to the school on Thursday were not immediately returned.
Originally posted on News One:
2 ½ lb. beef brisket, chopped coarsely
2 onions, chopped
1 fresh long red chili, chopped finely
2 cloves garlic, crushed
3 medium tomatoes, coarsely chopped
2 tbsp. tomato paste
1 cup low-fat, low-sodium beef stock
¼ cup Rave Review!™ Original Culinary Brandy™ (or regular brandy)
salt, to taste
⅛ tsp. freshly ground black pepper
15 oz. can cannellini beans, rinsed and drained
⅓ cup coarsely chopped fresh flat leaf parsley
Coat a large frying pan with cooking spray and brown beef over high heat. Add to slow cooker bowl.
Add onions, chili, garlic, tomato paste, stock and Culinary Brandy to the beef. Season with salt and pepper. Cover and cook on low heat setting for 8 hours. Add beans, cook, covered, on high setting for 20 minutes or until hot. Top with parsley.
Originally posted on Praise 1300:
1 tsp Chinese five-spice powder (see Tip)
¼ cup reduced-sodium soy sauce
3 Tbsp light brown sugar
1 Tbsp canola oil
3 scallion, thinly sliced
1. Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.
Tip: Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look…
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Originally posted on Black America Web:
WASHINGTON (AP) — President Barack Obama honored Martin Luther King Jr.‘s legacy of service Monday by helping a soup kitchen prepare its daily meals and a host of administration figures fanned out across the capital to appear at holiday events.
Obama took his wife, Michelle, and daughters Malia and Sasha to DC Central Kitchen, which is a few minutes away from the White House by presidential motorcade. They joined an assembly line that was churning out burritos. Asked what the burritos were being stuffed with, Obama said it looked like lamb. It actually was beef in a sauce, along with unidentified vegetables and cheese.
Obama said he came to help the facility mark its 25th anniversary on Monday. Among those joining him there was senior adviser Valerie Jarrett.
DC Central Kitchen prepares thousands of meals every day for distribution to local shelters.
Vice President Joe Biden appeared at…
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Originally posted on Inspiration MYCreation:
Simple ingredients: 5 cups already popped popcorn – 1 cup brown sugar – 1 cup butter – 1/2 cup corn syrup – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon vanilla extract – (1 cup your choice of nuts, or leave out)
Prep: Preheat oven to 225. In a sauce pan bring to a boil brown sugar, butter and syrup. Boil at a really slow boil for about 5 minutes without stirring (try to avoid scratching the syrup). Remove, then add baking soda, salt, vanilla, and optional choice of nuts (I didn’t add any in this recipe). Pour over popcorn, stir the popcorn making sure each kernel is coated. Lay on a nonstick cookie sheet - bake for 1 hour stirring every 15 minutes. Serve warm or let cool