Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
For as long as I can remember, shrimp has been one of my favorite foods, and these grilled shrimp taco bowls treat shrimp like the pretty little superstars they are!
This bowl is packed with healthy Mexican-inspired ingredients such as black beans, corn, tomatoes, and lettuce, all served on top of rice with a spicy cilantro dressing.
Continue reading "Grilled Shrimp Taco Bowl" »
What makes food “American”? When I first considered the question, my mind went to the obvious, expected place: burgers and fries, hot dogs, barbecue, fried chicken, chicken wings, meatloaf, biscuits and gravy, the BLT, macaroni and cheese, apple pie… The list goes on.
But aside from being a fairly uninspired and boiled-down caricature of American cuisine, catching myself, I realized that I wasn’t exactly answering the question at hand. It asks not so much about what dishes, but why and how certain dishes have come to be identified as American. Through that lens, the ingredients that have truly helped shape American cuisine are more abstract and ever so slightly less tangible: necessity, adaptability, ingenuity, and imagination.
“I think what’s most interesting about American food is that it’s truly the product of synergy, combined effort, and most importantly, immigration,” reflects Noah Fecks, a Brooklyn-based food and travel photographer, and author of “The Way We Ate: 100 Chefs Celebrate a Century at the American Table.” “The unique beauty of this country is that it’s not only accepted generations of immigrants, it’s been a destination of choice for countless people. When you yourself are an immigrant, you’re likely to be traveling quite lightly; however, one thing that you bring with you is your customs. Both culinary and otherwise.”
Chowhound
You could argue then that resources are the key variable in what transforms a dish from “X” to “X-American.” Because sure, you can carry recipes and taste memories from the homeland with you, but if you can’t find that one, signature, “authenticating” ingredient at your new local grocery store (so to speak) you’ve got to figure out a compromise. History offers myriad examples of this: the Austrian and German staple weinerschnitzel becomes chicken fried steak, which substitutes veal cutlet for ground beef, a more widely available in Texas where the dish has ascended to icon status. Similarly, paella becomes jambalaya; the frankfurter is reinvented as the hot dog; Dutch olykoeks become doughnuts; Chinese fish sauce morphs into ketchup.
As Fecks puts it, “Americanization” of a cuisine is “really that thing where you’ve got an individual who was socialized and raised in a unique environment, and they share food, dishes, approaches and recipes with family, neighbors, and friends.” He references a hypothetical example of a Thai immigrant to the United States. “The standard [US] supermarket pales in comparison to the vibrant, dynamic markets in Thailand that explode with color and variety. However, that same cook will find a way to make do with something from the supermarket, and prepare food in a way that is known to them. Light brown sugar becomes a substitute for palm sugar, cinnamon replaces cardamom…However there is no substitute for good Thai fish sauce I’m afraid.”
Examples of culinary cultural appropriation aside, I’d argue there’s also something to be said for a so-called “scrappy” approach to cooking that defines American cuisine. Legend has it that the cheeseburger came to be because a cook at The Rite Spot in 1920s Pasadena burnt the patty he was grilling and needed to cover his mistake. Invented in 1937 at The Brown Derby, the now-iconic Cobb Salad was an on-the-fly, everything-but-the-kitchen-sink amalgamation of refrigerator leftovers. Hell, we wouldn’t have soul food—hush puppies, chitterlings, oxtail stew, hoppin’ john, hoecake, collard greens—without that work-with-what-you-got attitude and sense of creativity.
The Daring Gourmet
What also makes food “American,” you might also say, is an eagerness to play along; adapt to a perceived preference. Take the advent of General Tso’s Chicken, for example, with its loose roots in Chinese cuisine, completely adapted for the American palate (and now, ironically, more popular in China than the original today). Or the ever-pervasive California Roll, which came to be in the 1960s/1970s from a perceived Western aversion raw fish and seaweed—hence its “inside out structure and creamy avocado and cooked crab supplements.
Long story short, we could go back and forth on the question of makes American cuisine “American.” Is it borrowed? Is it it’s own thing? Does it exist? Who knows. But at the very least, Fecks makes a great point: “Although this may change in the future, the USA is one of the few places where you can experience cuisine and dishes from practically every other nation on Earth. It positions America in a way that possibly no other country can.” So, you know, I say stop thinking and eat up.
When an unassuming Coney Island hot dog stand opened in 1916, no one imagined that it would become an iconic American institution. But over a century later Nathan’s has become one of the most recognizable names in hot dogs, and if you ever visit the corner of Surf and Sitwell you’ll see the original restaurant is still open and operating today.
The story of Nathan’s is about as American as their product. Jewish immigrant Nathan Handwerker started a nickel frankfurter business with his wife Ida. Having only arrived in the United States a few years prior in 1912, they invested their life savings of $300 to start a company that would outlive both of them. Using Ida’s recipe and her grandmother’s secret spice blend, they created one of the most famous hot dogs in the world.
Nathan’s
However, it took nearly 40 years for Nathan’s to expand beyond its Coney Island location. That wasn’t until Nathan and Ida’s son Murray Handwerker took over the business and opened additional branches in Long Island, Yonkers, and Queens in the late ’50s and early ’60s. Nathan’s didn’t go national until the ’80s, when the Handwerker family sold the company to private investors, which allowed the brand to be franchised. This is when the name really took off beyond New York, especially in food courts across the nation’s malls. A few years prior to this corporate shift, Nathan’s hot dogs hit supermarket shelves, which also elevated their profile.
Of course, beyond franchising, one of the main ways Nathan’s gained their notoriety is with their annual hot dog eating contest. Every Fourth of July, crowds gather at the original Coney Island stand to watch competitive eaters take on epic amounts of meat. It’s probably the most famous competitive eating contest in the world, but how did it come to be?
Nathan’s
Legend has it that the contest began in 1916 when four local immigrants got into an argument over who loved America the most. In order to prove their patriotism, they decided to settle the score in the most gluttonous, and American, way possible–by stuffing their faces with hot dogs. Whoever ate the most within a certain amount of time would emerge the winner. As quaint as this tale is, it’s completely false. In an interview with the New York Times in 2010 promoter Mortimer “Morty” Matz admitted to completely fabricating this origin story as a publicity stunt.
So when did the contest actually begin? The first recorded event took place in 1972. While the official Nathan’s website claims it took place on the Fourth of July, one New York Times account reports it occurred during Memorial Day weekend. (Yes, more hot dog-eating controversy!) Another contest also took place during Labor Day that same year. What’s for sure is that the ’70s were the decade in which this spectacle became an annual event, one that has grown increasingly theatrical and competitive year after year.
Nathan’s
In 1997, Major League Eating (MLE) officially sanctioned the event. Only members of the league are allowed to compete, and about 20 contestants make it to the stage each year. In 2003, the contest reached another milestone when ESPN began televising the event, devoting an hour of coverage to it every Fourth of July. The pomp and circumstance surrounding the contest is truly a delight to behold. Competitors have garnered bold nicknames, like the ominous “Eater X,” and come out to their own theme music (just like pro wrestlers!). They intimidate their opponents in much the same way. Suffice it to say, any one capable of stuffing 60-plus hot dogs in their mouth is very intimidating.
The event has drawn crowds of over 50,000 people. Despite its falsely patriotic origins, the contest is now a holiday mainstay, much like the hot dog itself. Even if you’re not gorging on six dozen sausages, you’ve probably had a Nathan’s dog before, or at the very least marveled at their crinkle-cut cheese fries. One thing remains certain, Nathan’s will be here to stay for at least another century to come.
Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably the best part of Independence Day. Now you can have your fireworks and eat them too with these creative recipes that utilize one of the best candy creations of all time: Pop Rocks.
From cookies and cupcakes to popcorn and ice cream sandwiches, scroll down for a comprehensive list of 4th of July desserts that pack a major flavor explosion. Just be sure to eat these sugar-filled treats in moderation, otherwise you may be seeing stars. (And not just 50 of them.)
Firework Poke Cake
McCormick
A brightly colored poke cake is super easy to pull off, and made even more exciting with crackling candy sprinkled liberally on top. Get the recipe.
Firecracker Cupcakes
Nellie Bellie
The addition of cinnamon, cloves, and hot sauce set these spicy cupcakes on fire. Can your taste buds handle the heat, or do you need to get out of the kitchen? Get the recipe.
Firecracker Popcorn
Spicy Southern Kitchen
Since kernels essentially explode during the popcorn cooking process, a firecracker popcorn is nothing short of thematically appropriate. Frankly, it’s also fun to eat. Get the recipe.
Pop Rocks Martini
Bite Me More
We’ll be sipping on one of these as we huddle under the blankets and wait for fireworks to start. So much classier than a flask or a re-purposed water bottle. Get the recipe.
Firecracker Cakelets
She Knows
For the truly committed, this project turns out impressive mini cakes that pack a punch in more ways than one. Get the recipe.
Pop Rocks Cookie Pops
She Knows
Katy Perry may sing “Firework,” but these cookie pops are the star. Dip one side in chocolate for added decadence. Get the recipe.
Pop Rocks Ice Cream Sandwiches
Studio DIY
A taste combination so complexly delicious that it will have you standing up to salute the nearest American flag. #TeamUSA. Get the recipe.
Firecracker Margarita
As the Bunny Hops
If you’re not sipping rosé, chances are you’re sipping a margarita. Give your favorite summer bev a holiday kick with a Pop Rocks-lined rim. Go even crazier by mixing it with salt. Get the recipe.
Pop Rocks Cherry Bombs
Frosting and a Smile
These vodka-soaked cherries provide the best of so many worlds: cherries, liquor, white chocolate, and candy. Can we celebrate our country’s independence every day? Get the recipe.
Pop Rocks Mousse
1 Fine Cookie
Red, white, and boo-yah to this fun take on a fancy classic. These layers aren’t anything less than lovely. Get the recipe.
Fire Cracker Rice Krispies Treats
The Sweet Chick
Snap, crackle, pop takes on a whole new meaning with these Pop Rock-heavy treats. We are eternally grateful for marshmallows. Get the recipe.
Pop Rocks Brownie Bites
Recipe Girl
They may just be bites, but they pack a huge punch. That being said, it’s difficult to mess up chocolate. You can put mayonnaise on it and we’ll probably still eat it. Get the recipe.
When the 4th of July rolls around, it’s almost guaranteed you’ll be invited somewhere — potentially at the last minute as plans come together. Or maybe you’ll be the one inviting people over the night before the barbecue!
Either way, you might not have a ton of time to prepare something to bring with you—but that’s where these recipes help.
Continue reading "12 Easy Recipes for a Last Minute 4th of July Party" »
It’s officially summer and 4th of July is right around the corner. That means it’s grilling time. Whether you eat a plant-based diet or just want to consume lighter fare at your next barbecue, 4th of July’s typical meat-heavy dishes can be easy to avoid. Some people may have preconceived ideas that eating vegan is restrictive and that couldn’t be more false.
Satisfy your appetite and chow on some charred veggies, fresh fruit, and alternative burgers. You’ll feel sated, with plenty of room to down a beer or two. Here are some recommendations for your menu.
Sides and starters:
Easy Guacamole
Chowhound
Usually, guac is vegan (sometimes people sprinkle cheese on top). Whip up this recipe to nosh on while the grill gets hot. The flavor is amped up with jalapeños and scallions. Dip with your favorite tortilla chips or eat plain. Get our Easy Guacamole recipe.
Fresh Tomatillo Salsa
Chowhound
Get your party started with a fiery kick. This salsa is the perfect dip to serve as a started. Get our Fresh Tomatillo recipe.
Green Bean and Cherry Tomato Salad
Chowhound
Pair your entrée with this light side dish to load up on veggies. It’ll taste summery fresh with Italian parsley leaves and stems. Get our Green Bean and Cherry Tomato Salad recipe.
Grilled Eggplant and Red Pepper with Israeli Couscous
Chowhound
Who says you can’t add some Israeli flavor to your food on U.S. Independence Day? Prepare the lemon and tahini-flavored couscous first, then add the grilled eggplant and red peppers to the dish. Get our Grilled Eggplant and Red Pepper with Israeli Couscous recipe.
Grilled Corn with Soy Sauce and Mirin
Chowhound
Forgo flavoring your corn with butter, and instead try this Japanese-inspired side dish with soy sauce and mirin. Get our Grilled Corn with Soy Sauce and Mirin recipe.
Main dishes:
Quinoa-Stuffed Grilled Zucchini
Chowhound
Maybe you’ve tried meat-stuffed veggies, but go ahead and give quinoa-stuffed veggies a go instead. Fill your grilled zucchini with garlic-infused, nutty couscous. Get our Quinoa-Stuffed Grilled Zucchini recipe.
Falafel Burgers
Chowhound
You’ll forget all about meat by cooking up this dense, garbanzo bean burger. Make sure to let the chickpeas soak for a day before making. Get our Falafel Burgers recipe.
Black-Eyed Pea Burgers
Chowhound
Cremini mushrooms and tamari are the secret ingredients to making this meat-free burger work. Eat it with a vegan ciabatta if you’re feelin’ fancy this independence day. Get our Black-Eyed Pea Vegan Burgers recipe.
Dessert:
Triple-Melon Fruit Salad
Chowhound
Yes, of course fruit is vegan. But fruit and cookouts are a natural combo, and there’s nothing better than some melon after a filling meal. The mint and lime will step up your fruit game, too. Get our Triple-Melon Fruit Salad recipe.
Chocolate-Dipped Raspberry Sorbet Bars
Chowhound
Ignore the vanilla ice cream sandwich, and opt for this classy dessert instead. Elevate your BBQ to gourmet-level and dip your raspberry bars into dairy-free chocolate. Your guests will be impressed. Get our Chocolate-Dipped Raspberry Sorbet Bars recipe.
Chocolate Chip Cookies
Chowhound
Top off your summer cookout with this classic American dessert. Use margarine instead of butter to make it vegan–omnivores won’t even be able to tell it’s dairy-free. Get our Vegan Chocolate Chip Cookies recipe.
— Head photo: Blissful Basil.
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