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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Monday, August 5, 2019
Grilled Salmon with Cucumber Mango Salsa
This quick and easy grilled salmon is kissed with lime and chili pepper, then topped with a cool, refreshing, colorful, and utterly delicious cucumber mango salsa. It’s okay. Go ahead and do a happy dance—you just won summer!
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Sunday, August 4, 2019
How to Make Great Coffee When Traveling
Headed out of town for a late-summer vacay? Visiting family a few states over? Jetting off on a business trip where you just know there will be a terrible in-room coffee maker and bitter continental breakfast swill? Listen, just because you’re away from home doesn’t mean you don’t deserve to caffeinate in style. It’s not even all that hard to make sure your go-to morning drink is ready to go when you are. Here are some tips and tools to help you make fantastic coffee even when you’re suffering from a bad case of wanderlust.
Water
Hold on to your passport, because this might be a little shocking to your coffee-loving sensibilities: Honestly, if you have good water at the right temperature for brewing, you’re more than halfway to a decent cup. No, really: Water is often the most overlooked part of the whole shebang but realistically your finished cup of brewed coffee is made up of about 98 percent of the stuff so getting it right is crucial. There are two things to consider here: The water quality itself, and its temperature.
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Quality is relatively easy: If you’re in a city where you’d gladly drink the tap water, it might be good enough to brew. If you’re unsure, particular, or nervous about the faucet water, buy yourself a few bottles of spring water at any local store. (Make sure it’s not distilled, though: Distilled water is terrible for coffee and potentially deadly to any electric equipment you might use.)
Heat is the tricky one when you’re traveling: Most hotel-room auto-drip machines don’t reach the right temperature for brewing, as many top out around 185°F, while the ideal is 195–205°F. Don’t worry: You still have options! We live in a world where you can easily pack a collapsible electric hot-water kettle that’s easy to stuff into a duffle bag, or simply bypass the need for heat altogether by going cold with your brew (see “Brew” section, below for tips).
Gourmia GK320 Electric Kettle, $23.99 on Amazon
This collapse kettle will heat your water to the ideal temperature and save you precious packing space.
Grind
If you don’t mind putting a little elbow grease into it, there are plenty of options for grinders that can go along for the ride. We love slim-line manual grinders like the JavaPresse, which tucks into an overnight bag and has almost no footprint at all. Look for a model that has conical burrs and is easily adjustable (the JavaPresse has stepped grind adjustments so it’s not complicated to use).
JavaPresse Manual Coffee Grinder, $23.99 on Amazon
Take advantage of freshly ground coffee while getting some exercise.
Remember that the longer your coffee and water are in contact during the brewing cycle, the coarser the grind needs to be: A 5-minute French press takes a coarse setting (should feel like rock salt), while espresso takes a very fine grind (like fine table salt).
Related Reading: How to Make Great Coffee While Camping
Brew
Brewing away from home is easier than it seems, and it’s definitely within reach, whether you like it hot or cold. Making road cold brew is one way of doing it because it eliminates the need for a hot-water source: All you’ll need is coarse-ground coffee, room-temperature water, and time (12–24 hours of it). Thankfully, the popularity of cold brew means there are tons of options for smaller-size kits, some the size of a reusable water bottle, like this one or this one, both with the added bonus of basically being their own drinking vessel.
Cold Brew Coffee Maker, $18.59 on Amazon
Get your cold brew fix on the go with this portable iced coffee maker
Related Reading: The One Thing You’re Doing Wrong When You Make Cold Brew
If you’re more of a hot-brew person, you’re still in luck: A collapsible pour-over cone, a portable French press, or even a good ol’ versatile AeroPress will get the job done.
Serve
Skip any Styrofoam or plastic cups you might find in your hotel room: You and your coffee both deserve better. (Not to mention the planet, of course.) Traditional travel mugs are often kind of clunky and, we hate to say it, not cute. We like the Scandinavian-like look of the Ello Cole travel mug and the color mix-and-match potential of KeepCups, which are stylish with or without their lid.
Related Reading: Trusty Reusable Coffee Mugs to Take Anywhere
Last Resort
Listen, you’re on a trip: Don’t beat yourself up over the coffee. If all else fails or seems impractical, look up a local café and let someone else do the heavy latte lifting. Or skip all the steps and the personal interaction and buy yourself some really good-quality instant coffee (yes, it does exist: meet Sudden Coffee), some steepable coffee bags, or a ready-to-go pour-over coffee kit and get out there on vacation already!
Do you have any other coffee-travel tips? Let us know in the comments!
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The Ultimate Summer Stone Fruit Guide
Peaches, nectarines, cherries, plums, and apricots—here’s your guide to picking and preparing all the best summer stone fruits.
Summer brings a lot of things; lawless children with waaaay too much time on their hands, sweet sunsets caked in SPF 80, and a whole lot of stone fruit. Stone fruits—also known as drupes—are marked by a large stone-like pit (seed) inside and the sprawling category includes mangoes, lychees, and even almonds, but a few “summer stone fruits” shine brightest during the warm months of June, July, and August are gone long before our tans fade.
Peaches, plums, cherries, and apricots have relatively short growing seasons in North America beginning in spring and generally running no later than September 1 with some as short as a fortnight. In honor of these beloved, fleeting summer stone fruits, we thought we’d share a helpful guide including a breakdown of the many varieties, tips on how to spot a good (ripe) stone fruit, and of course a few recipes to make the most of your summer haul.
Related Reading: Why You Should Be Grilling Fruit This Summer
Peaches & Nectarines
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The most popular stone fruits and for good reason. Peaches are good eating alone or in desserts. You can grill them, bake them in a pie, or just grab a ripe one and go at it, though there’s nothing quite as bad as a bad peach, so choosing a good one and eating them in season is key.
In pop culture, peaches are so beloved when something is great or perfect, even, it can be described as “peachy” while in emoji language, peach, of course, means tuchus.
When are peaches in season?
May officially kicks off peach season and it runs through late September making them an ideal summer nosh. Most come from Georgia (“The Peach State”), South Carolina, Florida, California, and Idaho with the warmer climates coming in earlier, but many other states produce them as well.
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Peach varieties:
- Yellow peaches are the most popular variety of peach with their sticky, juicy inside and orange-reddish skin. If serving raw be sure to choose a ripe one or wait for it to ripen. If using for cooking you can get away with a slightly under-ripe fruit.
- White peaches are paler in color than a yellow peach but have a nice sweet flavor and delicate flesh. Be careful not to bruise this sensitive variety.
- Donut peaches are named for their flattened shape. Donut peaches have white flesh and are perhaps just slightly less juicy than the average peach. Great for eating out of hand.
- Nectarines are nearly identical in genetics to peaches but sport a smooth skin with no fuzz. Treat and use them mostly in a similar way you would any other peach.
Read more: What Is the Difference Between a Peach & a Nectarine?
How do I pick the best peaches?
Buy local! If you can buy from a farmers’ market, do it; otherwise ask the produce manager if any of the stockpiles came from a nearby farm. Or, find out what your closest peach producing state is and see if you can track those down, in-season.
Experts will warn not to squeeze peaches and nectarines since they bruise easily (gosh, so sensitive!) but rather give the skin a whiff and smell for a pungent sweet peach flavor. If you must squeeze them…do it gently.
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How should I use peaches?
Besides the obvious (just biting straight into the thing), peaches make great additions to fruit salad, filling for a pie or cobbler, or the base for jelly or marmalade. Peaches grilled with a scoop of vanilla is one of the simplest summer desserts and a major crowd-pleaser to boot.
Related: 11 Perfect Peach Recipes for Summer
In savory applications try slicing and grilling them to serve with a pork loin, or dice into a spicy peach salsa to heap over chicken or fish or pile onto tacos. Or swap them in for heirloom tomatoes in a peach Caprese salad.
Amy Neunsinger
Peach recipes to try:
Plums
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A medium-size stone fruit, plums are also popular both as a hand fruit and used in cooking, with just a bit more tartness than peaches and nectarines, generally speaking. There are over 2,000 varieties of plum, spanning a range of colors, tastes, and textures, and plums are produced all over the world (Asia being the largest producer). Most sport some pretty great health benefits, too, including loads of vitamin C and iron.
When are plums in season?
Plum season is similar to peach season with the best hauls starting in May and lasting through October, in some cases.
Plum varieties:
- Black plums, sometimes referred to as “Japanese plums,” are a popular grouping of plums with a dark purple, almost black skin and yellow flesh. Sweet and juicy but somewhat mild, these make great candidates for plum pie or tarts and hold up well to cooking.
- European plums, which include the popular Moyer Plum and Italian Plum, are slightly smaller and elongated with a purple-y red skin and very sweet flesh. The sweetness has earned them the moniker “sugar plum” of “Nutcracker” fame.
- Red plums can be found in most markets here, too. This group includes Santa Rosas and Simca plums; they have a nice balance of tart and sweet and are delicious to eat as is or when made into a jam.
- Yellow plums are yet another category and are, you guessed it, yellow both inside and out. Most are great eating out of hand, with good texture and balanced flavor.
- Pluots are a hybrid between plums and apricots but are roughly 75 percent plum with big bold flavor but perhaps less tartness than plums. There are delightful sub-categories of pluot like Dapple Dandy and Dinosaur Egg.
How do I pick the best plums?
A ripe plum will probably seem a bit heavy for its size. The smell test works too albeit not as well as with peaches. Too soft is also probably a bad sign and may mean it’s overripe—plums should be slightly more firm than peaches but not hard. And maybe you’ve noticed a thin white film on them. That’s bloom and it’s a good thing. It means they probably came from a somewhat local farm and haven’t been handled much. It can be easily rubbed or washed off at home.
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How should I use plums?
Like most stone fruit they go great in fruit salads, tarts, or just eaten as is. Plum sauce is popular in Chinese cooking, especially with duck, though we also like a fresh plum sauce on a grilled pork chop. Or grill the plums and serve over a salad with goat cheese and walnuts. Plums sauteed or roasted with chicken is another popular way to work the stone fruit into dinner. Plum wine made from uve plums is popular in China and Japan as an aperitif, and dried plums (or prunes) are a sweet snack eaten the world over.
Plum recipes to try:
Cherries
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A personal favorite of mine within the stone fruit category, cherries are the ultimate summer snacking fruit. Nothing looks prettier than a bowl of bright red or yellow cherries in summer, and this itty bitty stone fruit packs a flavor punch used in everything from pies and ice creams to savory sauces, cocktail garnishes, and jams.
Ironically, one of the most famous cultural references to cherries, the story of George Washington confessing to cutting down his father’s cherry tree as a symbol of honesty, is widely thought to be untrue, while one’s ability to tie a cherry stem with just their tongue has a more lascivious meaning.
When are cherries in season?
Cherries have quite a shorter season than peaches and plums. Sweet cherries are generally available from May to August while tart cherries show up for just a few weeks in June (which is why you might forget about cherries until they are everywhere for a while during the summer and then vanish as quickly as they arrived).
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Cherry varieties:
Loosely, cherries are broken down into sweet and sour cherries with most varieties falling under sweet.
- Bing cherries are the most common of sweet cherries and very easy eats, with deep red-purple skin, sweet, vibrant-tasting flesh, and juice so dark it’ll ruin at least one pair of white pants in your lifetime
- Lapins are another varietal almost identical to Bings in color and taste.
- Chelan or black cherries ripen a bit earlier than Bings (generally grown in the Pacific northwest). They have a slightly firmer texture but similar taste to Bings and Lapins but tend to last longer.
- Rainier cherries with their brilliant yellow and blush red skin are as pretty as a picture and taste wonderful, too. They also hail from the Pacific northwest (and were named for Mount Rainier in Washington), with a subtle tartness that balances the sweet.
- Tulare cherries look almost identical to Bings and Lapins but are significantly more tart, though not as tart as true sour cherries.
- Sour cherries have the shortest growing season of all (two weeks in June) which causes a mild hysteria, not unlike ramps. If you hadn’t guessed, these small cherries are indeed sour, meaning they aren’t to everyone’s taste in raw form and often end up cooked in pies, cakes, jams, and jellies which releases their sugar to balance the tart.
Chowhound
Related reading: 8 Ways to Use Your Cherry Haul
How do I pick the best cherries?
Look for cherries to be firm, brightly colored, and shiny with no signs of shriveling or browning, and a fresh green stem. Be less concerned about their ripeness and more concerned with whether or not they are juicy and tasty which largely depends on the season. Because cherries are so tiny you might try sneaking one from the bag to taste before purchase (but don’t say we told you to).
How should I use cherries?
Cherries pack a punch of flavor despite their small size. Cherry pie and ice cream are popular uses but cherries soaked in booze like Maraschino and Luxardo cherries play a role in cocktail culture, too. And don’t forget about savory applications. See a few of our favorite recipes to use your cherry haul this summer.
Chowhound
Cherry recipes to try:
Creo SmartGlass Pie Pan, $34.73 at Walmart
This light green pie pan is so pretty for summer!
Apricots
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Apricots look a whole lot like orange plums but have some significant differences in taste. They grow on trees, like all stone fruits, but are lower in overall sugar than most and are known for a heap of health benefits including fiber, vitamins A and C, and the antioxidant beta-carotene which improves vision.
They have a flavor similar to peach with a bit more tartness and are delicious when eaten raw but you’ll also find them dried or cooked down into jam.
Chowhound
GoJars Hexagon Glass Jars, 24 Count, $39.44 at Walmart
Fill these classic glass jars with some homemade jam.
When are apricots in season?
Like cherries, apricots have a short growing season from early May to July. Almost all North American apricots come from California.
Apricot varieties:
- Blenheim apricots are the most popular variety, medium-sized with a good balance of sweet and tart and a stone that is easily removed.
- Poppy apricots are also available and are great eating apricots, though they mature earlier and are generally done by June.
Chowhound
How do I pick the best apricots?
Look for bright orange apricots that are just slightly soft. Like peaches and plums you can ripen them at home in a paper bag or just set out on the counter. Once ripe, they should be stored in the fridge.
How should I use apricots?
Apricots are great eaten whole but because of their lower sugar content also work well in tarts and cakes, jams and jellies. Dried apricots are popular as a snack but also stewed in with chicken or made into a sauce or reduction.
Apricot recipes:
- Apricot-Whiskey Smash
- Crumbly Oat and Apricot Bars
- Apricots and Herbed Strawberries with Angel Food Cake
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Read More: The Ultimate Guide to Summer Berries | Eat the Rainbow: The Science Behind Brightly Colored Summer Fruit and Why It’s So Good for You
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How to Grill Juicy Boneless Skinless Chicken Breasts
How to get juicy chicken breasts on the grill? It's all in the brine! Just 30 minutes of brining makes all the difference between dry chicken and perfect chicken.
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Peach Blueberry Crumb Pie
Crumb-topped pies are fast and fuss-free! Make this peach blueberry crumb pie and you may never go back to traditional double-crust pies again.
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It’s Slow Cooker Sunday! Make This Spicy Pulled Pork.
This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. It’s one of my favorites for Slow Cooker Sunday (possibly the best day of the week after Taco Tuesday). The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro.
Spicy Slow Cooker Pulled Pork
Ingredients
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
- 1 tablespoon ground cumin
- 4 jalapeños, sliced
- 1/2 cup freshly squeezed orange juice
- 6 medium garlic cloves, smashed
- 1 large yellow onion, coarsely chopped
- 1 (3-1/2-ounce) package Achiote Rojo, crumbled
- 1 teaspoon kosher salt
- 1 1/2 pounds tomatillos, quartered
Instructions
- Place the pork, cumin, jalapeños, orange juice, garlic, onion, Achiote Rojo, and salt in the pot of a seven-quart slow cooker. Spread everything around evenly.
- Evenly spread the tomatillos on top of the other ingredients.
- Cook on low for eight to nine hours, or on high for four to five hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside.
- Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid. Make sandwiches or tacos and enjoy!
El Yucateco Achiote Paste, $3.99 on Amazon
Annatto seeds lend flavor and vibrant orange color to this seasoning paste.
For more tips, tricks, and pointers, see our Ultimate Guide to Pulled Pork. And because you’re bound to have leftovers, get inspired by 11 Pulled Pork Recipes That Aren’t Sandwiches.
More in the mood for poultry? Check out our Slow Cooker Sunday Shredded Chicken Menu.
And Chowhound’s Ultimate Guide to Slow Cooking is a great resource to get you started using your Crock Pot (or using it more often).
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15 Essential Breakfast Sandwiches
The breakfast sandwich (egg of some kind, meat, and cheese, on toast, a sandwich roll, or an English muffin—though on a rice cake is also great) is popular for one major reason: portability. That, and they’re generally delicious. Here are 15 breakfast sandwich recipes that range from basic to Michelin star-worthy.
One glaring omission: no bagel in sight—but you can play around with the breakfast sandwich format however you see fit. Swap in different bases; add different meats; prepare your eggs however you like them best; change the cheese; and add or subtract sauces. There’s no wrong way to build a breakfast sandwich. These are just some we’d gladly wolf down two-handed, en route to the office, or at our coffee table on a weekend morning (or at midnight, to be honest).
1. Seared Arugula, Egg, and Cheddar Breakfast Sandwich
Chohwound
Everything you’d expect from a breakfast sandwich but with a little seared arugula for texture, a shot of peppery flavor, and a bit of roughage. Get our Seared Arugula, Egg, and Cheddar Breakfast Sandwich recipe.
Related Reading: The Best Gluten-Free Bread You Can Buy
2. Fried Salami Breakfast Sandwich
Chowhound
Salami’s an unconventional choice for breakfast, but once you taste this sandwich, with its crunchy-soft onions, fried egg, and melty provolone cheese, you’ll love it. Get our Fried Salami Breakfast Sandwich recipe.
3. Porchetta and Fried Egg Sandwich
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Think of this as the ultimate Italian breakfast sandwich. Good porchetta is essential—use thick slices still warm from the oven, or gently warm leftover porchetta in a dry skillet over low heat. Get our Porchetta and Fried Egg Sandwich recipe.
4. Smoked Egg Sandwich
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Simple and delicious, with a New Scandinavian vibe: highly textured whole-grain rye, smoked eggs, a little butter, Dijon mustard, and greens. Get our Smoked Egg Sandwich recipe.
Related Reading: The Best Egg-Centric Cookbooks
5. Mollete con Chorizo y Salsa Tricolor
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For this Mexican breakfast sandwich, scrambled eggs and chorizo are piled onto toasted rolls with sliced avocado, refried beans, sour cream, and green and red salsas. Get our Mexican Breakfast Torta recipe.
6. Breakfast Sandwich with Pesto Scrambled Eggs and Crispy Pancetta
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Tossing some tasty basil pesto into scrambled eggs is a delicious breakfast on its own, but here we use the combination as a filling for a simple breakfast sandwich with pancetta replacing the usual bacon. Get our Pesto, Egg, and Pancetta Breakfast Sandwich recipe.
7. Egg-in-a-Nest Benedict Sandwiches
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To give this sandwich the true flavor of classic eggs Benedict, we’ve added fried Canadian bacon and covered it in an easy blender version of hollandaise sauce. Get our Egg-in-a-Nest Benedict Sandwich recipe.
Related Reading: Our Favorite Blender Recipes Besides Smoothies
8. Mexican Fried Egg Breakfast Torta
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A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know. Get our Mexican Fried Egg Breakfast Torta recipe.
9. Egg and Smoked Salmon Open Face Sandwich
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Who says a sandwich needs a top to qualify? This knife-and-fork English muffin breakfast sandwich is rich, smoky, and satisfying. Get our Egg and Smoked Salmon Open Face Sandwich recipe.
10. Eggslut’s Fairfax Sandwich
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In this classically simple breakfast sandwich recipe from Eggslut in Los Angeles, soft scrambled eggs, cheddar cheese, caramelized onion, and chives are piled in a toasted brioche bun smeared with Sriracha mayo. Get the Eggslut Fairfax Sandwich recipe.
Related Reading: 50 Ways to Use Sriracha, Just for Starters
11. Breakfast Turkey Burgers
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Ground turkey combines with onion, fresh sage, fennel seed, brown sugar, and a bit of garlic powder—all the things we love about pork breakfast sausages—to mingle with fried eggs on toasted English muffins. Get our Breakfast Turkey Burgers recipe.
12. Apple-Cheddar Breakfast Sausage Burgers
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If only actual pork breakfast sausage will do, form some into patties and top them with maple-grilled apple slices and a blanket of cheddar. While we didn’t add an egg here, there’s no reason why you couldn’t (it’s not as weird as it sounds with the apple, either; if you have doubts, Google all the apple scramble recipes that exist). Get our Apple-Cheddar Breakfast Sausage Burger recipe.
13. Healthy Open-Face Breakfast Sandwiches
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This one keeps the egg but skips the meat; instead, there’s a pile of sauteed greens, avocado, and olives, plus crumbled feta to top it all off. A single slice of ancient grain bread should support it, but keep a knife and fork nearby just in case. Get our Healthy Open-Face Breakfast Sandwich recipe.
Related Reading: Not All Organic Eggs Are Created Equal | What Is the Difference Between Brown Eggs & White Eggs?
14. Pre-Dawn Pileup
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No healthy pretenses here, just a decadent pile of crisp hashbrowns, griddled Canadian bacon, a fried egg, and melty American cheese. Get our Pre-Dawn Pileup Egg, Cheese, and Hashbrown Breakfast Sandwich recipe.
15. Ramen Waffle Sandwich
Chowhound
Perhaps best served for rough mornings after, this breakfast sandwich updates the classic egg, cheese, and bacon combo by corralling them between waffles that have ramen noodles (and the ramen seasoning) cooked right in. Give this one a generous squirt of Sriracha. Get our Ramen Waffle Sandwich recipe.
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