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glow-skincare · 2 years

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Great Skin from Within: A Guide to Clearing Your Skin With Food

Photo from BeBeautiful.in

In order to have great skin you have to take care of it not only from the outside but from within. So what do I mean by this? Taking care of your skin from within means that you must nourish your body with healthy food. Diets filled with fried foods and foods with too much sugar can cause breakouts, redness, excessive dryness or oiliness, etc. This doesn’t mean that you have to give up your favorite foods, you can still enjoy your favorite snacks in moderation. Here are some great foods to add to your diet that will help you get clear, healthy skin in no time!

Omega 3 Fatty Acids

These fatty acids help your skin stay hydrated and also help preserve collagen in your skin which keeps it supple, firm, and more youthful. These acids can also smooth dry, flaky skin.

The best source for omega-3 fatty acids are fish like salmon, tuna, and mackerel

Flaxseeds and chia seeds- add ground flax seeds to smoothies and shakes or try making a delicious chia seed pudding

Soybeans- tofu

Walnuts- add to oatmeal, smoothies, cereal

Antioxidants

Foods rich in antioxidants can reduce the risk of many diseases, help clear your skin, and boost your overall health. Try incorporating some of these delicious foods in your diet:

Fruits such as peaches, cherries, apples, watermelon, papaya

All berries, especially blueberries

Vegetables such as carrots, dark leafy greens, broccoli, artichokes

Green tea

Now that you know more about what foods can help you achieve clear, glowy skin, let’s dive into some easy recipes.

Green Smoothie Recipe

This smoothie is filled with amazing ingredients that can boost your overall health and clear your skin.

2 cups of spinach

1 cup of almond milk

½ cup of plain greek yogurt

½ cup of strawberries

½ blueberries

½ banana

¼ cup of walnuts

Blend it all up, pour the smoothie into your favorite cup, and enjoy :)

The Best Chia Seed Pudding

Chia seeds have so many amazing benefits. They are filled with omega-3 fatty acids, they can aid in digestion, and help clear up your skin. My favorite way to add more chia seeds to my diet is to make a chia seed pudding. Here is the recipe:

2 tbsp. Chia seeds

½ of almond or any milky of your choice

1 tsp. of honey or any sweetener you like

Whatever toppings you like I like adding strawberries, blueberries, and bananas

Pour the chia seeds, milk, and sweetener into a container and mix until well combined. Then let it rest for a few minutes before mixing everything together one more time. Add your favorite toppings and you are ready to enjoy a delicious breakfast!

Key Takeaways

Remember that having a great skin care routine that works for you is only one part of the process to getting clear, glowy skin. You must also take care of your diet and health. You don’t have to eat sad looking salads to get clear skin, eat whatever foods you like that will nourish your body and keep you healthy.

Like and follow if you enjoy my content and feel free to message me if you have any questions!

#smoothie recipe #chia seed pudding #skin care tips #beauty #divine feminine #health & fitness #health #skincareroutine #skincare #beauty tips #acne #glowing skin #glow up tips #skin care aesthetic #clean girl aesthetic #self love #self care

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faithfromanewperspective · 18 days

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(re: tags on rb'ed post) It's genuinely so wild to me that people don't know how to cook??? Obviously I don't fault anyone for it, you've got to learn and there's no shame to it, I just really thought everyone had some degree of culinary knowledge until I was like twelve.

Anyway, what are your favorite vegetables to cook with? Favorite summer recipes? Favorite pasta recipes if you've got them? I need new recipes to try :)

exactly, I don't want to fault anyone on it either!! we have to acknowledge the diverse backgrounds we have, levels of privilege etc--and i do also think with that comes, what do we assume as normal just bc it's our experience? and so it's so important to hear from other people. i find a lot of asians and women such as myself learn how to cook from a very young age just like you did, and then assume everyone else does too (i didn't realise most of my friends didn't do their own laundry either all through high school).

anyway in response to your question: I love cooking with eggplant, capsicum, sweet potato, potatoes in general, sweet potato leaves, basically every kind of legume and all the products people make from them, tomatoes, all kinds of herbs (but the italian mix is my favourite) as well as an assortment of asian vegetables and melons that someone in my family always procures and has too much of!! i also love to add ginger to any recipe i feel like is missing its meatiness, green/spring onions go really well with a lot of things and so do raw red onions or cooked brown onions!!

pasta wise i love everything pasta. a pasta bake is a go to one for me as i make a good white sauce and my sisters and i all love it!! lasagna is cool but a bit more time consuming so it's been ages. otherwise anything spaghetti bog/with meatballs (specifically the ones i make from Beyond Meat, water crackers, carrot, onion and spices) is good and i eat it with green beans! it's also super quick bc pasta sauce is like $1 for a big bottle where i live and you just pour it on your spaghetti or pasta. i also love all things ramen (both the curly type and the more expensive straight organic japanese one, they also have other noodles called udon and soba that you literally just boil for 5mins and have with sprouts or smth and olive oil and it's delicious). i do love mac and cheese when i get a good vegan cheese but it's pretty hit and miss on that.

and as for summer recipes i'm a big smoothie gal!! pack it with protein powder and chia seeds and coconut water for electrolytes and ice cream for fun but i love mango/banana, pineapple/papaya, mint/spinach/coconut, mixed berry, sometimes i'll shake it up and do orange/papaya or smth!! i love all the bright colours and how creamy they are if you have a good banana or mango or papaya or just really creamy soy milk. also love anything with watermelon+mint (my sister makes a really good salad with it and cos lettuce, olives, cucumber and baby tomatoes i believe). also my beyond meat meatballs go well on a skewer dipped in guacamole for the summer nights where it's light right up til bedtime!

#vegan things #recipes #i do have to say sometimes finding the executive function is hard #but that's why i cook in bulk and also. rice salads are good for that too and so are stews and curries and they all go with celery

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absolutebl · 2 years

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Thai Food You Should Eat Because of BL

Firstly most of these dishes have multiple spellings in English (and also often many different names within Thailand). I just picked one spelling, that will be enough to do a search, if you want to find a recipe for yourself.

Som Tum in What’s Zabb Man

AKA Green Papaya Salad

I think this is the one most people will know on this list. Unlike overseas, in Thailand there are many varieties of som tum (I’ve had an ocean-side version served with little blue crabs, raw and in the shell, AMAZING). It’s often a street food, and it’s usually quite spicy. You order by either asking the vendor (it’s traditionally served from market stalls just as we saw at the beginning of this show) for a heat level or number of chilis. The ingredients are then pounded together with a massive mortar & pestle. The order and amounts of the different ingredients are chef-specific, so the variety and uniqueness is immense with this dish. There are fans of it who make a point of trying as many different versions in each city they visit. Like being a wine taster.

Som Tum highlights what I think is best about Thai food - it’s bright forward freshness and deep complexity of flavors. Som Tum is the firework-in-your-mouth of salads: sour, sweet, salty, spicy, umami, herbaceous. It’s a spectacular dish (which has been ill served by it’s ubiquitousness outside of Thailand). It should be made fresh, (this is NOT a slaw), because if it sits at all the elements become soggy and the flavor muddled.

What’s Zabb Man emphasized the important aspects of this dish. Its spiciness and its freshness, the uniqueness of its flavor, not to mention how each chef makes it his own.

After all when Poon goes missing, Athip finds him again because, after one taste of his Som Tum, he knows who is in the kitchen.

Kao Soi in Bite Me

AKA Northern Thai Curry Noodle AKA Chiang Mai Curry Noodles

Did I do this post because I want to talk about this dish? Probubly. Here in the states it’s a rare to find on offer but it’s one of my absolute favorites.

I’m obsessed with diaspora foods in general - AKA fusion foods that highlight immigrant, colonial occupation, and/or blended communities. Lamb Vindaloo and Banh Mi are some famous examples of this. There was one banh mi place I found in Nor Cal run by a Chinese/Vietnamese couple that made a char siu pork + pâté banh mi, it was WILD and wicked good! Sorry, I digress.

This is a Northern Thai dish, common in Chang Mai, influenced by both Burmese (Myanmar) cuisine and local Chinese communities. It’s wildly variable by family and by region. This is also possibly one of my favorite foods. It’s notable in that it is one of the few traditional Thai dishes you will find served with chopsticks. (When I order it here in the states that’s one of the things I look for.)

It is a noodle soup/stew. Can be rice, egg, or flour noodles, usually ramen style (but sometimes fettuccine), topped with a thick coconut forward curry broth, stewed dark meat chicken (usually on the bone) and raw onion. It has fried crispy flour noodles on top and is served with pickled vegetables, extra spices, fresh herbs, lime wedges, and raw shallots (or some combination thereof) - either on the top or on the side (banchan style). The curry element usually has more in common with Chinese or Japanese yellow curry powers (like those used for Singapore noodles) than red or green Thai curries. It combines what we would think of as traditional Thai flavor profiles with Chinese, and can also uses some Indian spices. It is a very layered dish, with more depth and earthiness and slightly less brightness than a lot of other Thai food. It tends to have a rounded heat to it (hitting all of the mouth, like Indian cuisine). I am a particular fan of the pickled greens element.

Bite Me is not a great BL but Aek sharing his Chiang Mai roots with Chef Aue, most specifically around this dish, is key to the plot (what little there is). But this is not a dish that is served in Chef Aue’s restaurant.

Khai Palo in Enchanté

AKA 5 Spice Pork & Egg Stew

This is the dish Theo remembers from his childhood that Akk’s family cooks for him. It’s a fascinating dish because it’s retains a very strong Chinese influence and is noted for using soy sauce as its salt element (rather than the more ubiquitous fish sauce) and for NOT being spicy, also it involves 5 spice.

It’s also often associated with children or childishness and comfort food. It’s most commonly found as a street food or homemade, and is relatively rare in restaurants outside of Thailand. It has a similar flavor profile to Moo Gratiem which is one of my favorite dishes. (It’s that white peppercorn and garlic thing = NOM.) It’s also very easy to make, I recommend it. There is a Mama ramen noodle version you can sometimes find and buy, but I always need to add more five spice.

In Enchanté this dish is a plot point and is interesting because it highlights both the time when Theo was last in Thailand (as a child), Akk’s interest in courting and caring for him, and Theo’s somewhat childish nature/behavior.

Gaeng Tai Pla in Close Friend 2

AKA pickled fish sour soup

A famous dish developed in the fishing communities of Southern Thailand. Traditionally it involves pickled fish bladder (Tai Pla) + large chunks of dried fish meat, Thai eggplant, bamboo shoots, and/or seasonal greens, with a spice profile similar to tom (lemongrass, lime, shrimp paste, red chili).

I've never been lucky enough to eat this, but it's on my hit list. I think I could make something like it, but I can’t get hold of the the Tai Pla for love nor money.

Luk Choup in La Cuisine (& Until We Meet Again)

AKA no other name, really, but this is also the main characters name in La Cuisine, ลูกชุบ (translation, coated pieces) but the meaning of this dessert is “loved by all, or adored.” This aspect of the name is a plot point in the series. Choup’s older brother, aunt, and grandmother all refer to him as the family’s beloved one, or special one, or most loved.

Luk Choup are tiny imitation fruits/vegetables (or occasionally star shapes) these are made of mung beans cooked with coconut milk and sugar. Once formed, they are dipped in gelatin and painted with food coloring to resemble other food. Recipe here.

This one appeared multiple times in Until We Meet Again, on the bus, at the fair, and at the very end during Dean and Pharm’s separation.

I’ve eaten these.

Consistency wise the exterior is like a gummy but much tougher, and with a bite to it. So like if you made jello into sheets but with too much gelatin. I’ve actually never had anything else to compare to this texture, perhaps like some of the bits in bubble teas? The interior is like very thick humus meets the inside of a peanut butter cup.

As for taste, the gel outside has no flavor and the inside tastes a lot like red bean paste. They are not very sweet.

Here’s a YT vid on how to make these.

Chor Muang in Until We Meet Again

AKA Blue Flower Dumpling

Chor Muang is a purple or blue flower-shaped dumpling that is savory, stuffed with a spiced minced chicken. These days it is a popular appetizer but it was once served as a dessert. The coloring is done with butterfly pea flour. Recipe here.

Chor Muang is a major catalyst food for the plot of Until We Meet Again. It is featured in a play starring Del and Manaow and is the reason Pharm meets and befriends Del. This allows him to start helping fix Dean’s strained family dynamic.

Later he feeds this dumpling to Team, Win, and Dean in front of witnesses. This is the first time he feeds Dean (it will not be the last.)

I did a post all about the sweets in this show. Here’s a YT vid on how to make these.

Nom Yen in SOTUS (also 2 Moons, 2 Moons 2)

AKA Pink Milk

Pink milk is pretty ubiquitous in most Thai BL series. Technically, its origin for association with BL is the original y-novel of 2 Moons. However, most international watchers are familiar with it from SOTUS (more recently it has shown up associated with side characters in Nitman and Love Area).

After watching SOTUS and both 2 Moons installments I got curious. Here’s the full post I did on pink milk, how it’s made and my experience attempting to recreate it. I can see why it might be thought of as a childish drink, it reminded me a bit of birthday cake flavoring, ice cream bean, or cotton candy. It’s very sweet and not a whole lot else.

THAI LANGUAGE CORNER

I haven’t learned the minutia yet but around ordering food in Thai but the Thai bestie always complains the monikers (also verbs?) for dishes have to do with what the dish is usually served inside. So some dishes have names/consumption verbs that have to do with bowls and others with plates.

Much as in English we would use the verb “drink” for broth but “eat” for soup. (And also argue about which one is appropriate under which circumstances.)

To train your ear for BL food:

gin = to eat or to have a meal (also under certain circumstances/sentence structures is slang for to sexually consume or fuck). See Pharm misuse this one in UWMA when Dean first visits his condo.

khao or kao = food but also actually rice, also a name and also third person he pronoun

talay = the ocean and also mixed seafood and a name

pad = usually means a stir fried (dryer) dish

pak = veggies!

kai (sounds like gai) = chicken ไก่ but also egg ไข่ (yes they are different in intonation and spelling, but really I find it darn near impossible to hear the difference)

A list of some common dishes is here.

Please leave a comment if any other dish has shown up you want to talk about, because this is basically my favorite topic EVER. I love to eat and cook Thai food so, yeah. Also the oft mentioned Thai bestie is an AMAZING cook. I often act the part of her kitchen goblin.

(source)

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ramblingdisaster73 · 1 year

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Chapter 9: Blocked

Carlos was regretting agreeing to be one of the taste testers for a few new recipes that Owen had found as he found himself sitting at Owen’s dining table, very close to TK, with Nancy and Mateo sitting across from them. But, TK always found it hard to say no to his father, so there they were. At his soon to be father-in-law’s house at 8:00 in the morning, waiting for the man in question to finish with his blender.

“OK, here are two different smoothies, TK and Carlos, you will be drinking the ginger-mango-papaya punch with a little bit of maca powder. Mateo and Nancy, you will be having the green pineapple coconut smoothie.” Owen informed them as he handed each of them full glasses.

He noticed Nancy’s brow arch with suspicion, saw her mouthing the name of his and TK’s smoothies, but was distracted by the hand that had landed in his lap, the one that was caressing his upper thigh, a one-handed massage that reminded him of the other night with the oils. He wanted that hand to move just a tiny bit to the left, about an inch or so.

His first sip of the smoothie was surprising, he hadn’t expected it to actually taste good. A lot of Owen’s smoothies were very much an acquired taste, one that Carlos hadn’t developed. When TK’s hand moved to his desired location, Carlos chugged the rest of the smoothie, not giving himself a chance to speak. He didn’t trust his face not to give TK’s actions away.

Read more on Ao3

#911 lone star fic #911 ls fic #tarlos fic #tarlos smut fic #tarlos #tk x carlos #tk strand x carlos reyes #tk strand #carlos reyes #dual pov #Chapter 9

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fattributes · 2 years

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Thai Green Papaya Salad

#food #recipe #lunch #dinner #som tam #salad #papaya #onions #peppers #green beans #tomatoes #peanut #lime #fish #gluten free #thai

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najia-cooks · 2 years

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Vegan laab moo / ลาบหมู

Laab moo is an Isan dish commonly served with sticky rice and green papaya salad. Ground meat (traditionally pork, but also often chicken or beef) is mixed with fish sauce, ground bird's eye chili, lime juice, and fresh herbs to produce a tangy, savory, and fresh-tasting salad. This vegan version uses marinated TVP and preserved tofu to substitute for pork and fish sauce while retaining the dish's umami, fermented flavor.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the salad:

2 cups (160g) TVP

2 cups vegetarian 'beef' or 'pork' broth from concentrate

4 Thai shallots, or 1 shallot*

Juice of 2 limes, divided

4 leaves culantro (sawtooth herb / phak chi farang /ผักชีฝรั่ง)**

5 green onions (scallions)

15-20 leaves fresh mint

2 tsp (4g) Thai ground chili (prik bon / พริกป่น)

1 Tbsp vegetarian fish sauce (nam pla / น้ำปลา)

1/4 cup toasted rice (khao khua / ข้าวคั่ว), divided

2 Tbsp neutral oil

pinch sugar (optional)

*Thai shallots are smaller and more pungent than the French red shallots commonly used in Europe and the US. If you can't find them at your local Asian grocery store, substitute another variety of shallot.

**Culantro, an herb used throughout Central and South America and parts of Asia, is similar to cilantro but more pungent. If you can't locate any in your area, substitute 2 bunches cilantro.

For the prik bon (พริกป่น):

4g dried Thai bird's eye chilis (พริกขี้หนูแดงแห้ง)

Dried bird's eye chilis can be found in bags at Asian grocery stores. They're very cheap (a large bag tends to cost 3-4 USD) and produce a much fresher and more flavorful result than premade prik bon, which may have been sitting on the shelf for months or longer. For best results, do not use chili powder, which includes a large volume of spices and herbs besides ground chilis.

For the fish sauce (nam pla / น้ำปลา):

2 tsp liquid from a jar of fermented tofu

1/2 tsp miso paste

1/2 tsp light soy sauce

1/4 tsp salt

Nam pla should taste fermented, ‘funky’, and very salty (not necessarily ‘fishy’ or like seaweed). Any kind of fermented soy bean can be used to achieve the fermented flavor without the fish (miso paste, fermented tofu, light soy sauce—preferably something without much added sugar, vinegar, or chili). Whatever you use should total 1 Tbsp. You may also use something premade—Au Lac makes a good vegan fish sauce.

For the khao khua (ข้าวคั่ว):

1/4 cup dry Thai sticky rice

Thai sticky rice can be found in bags at Asian grocery stores. It is also called “sweet” or “glutinous” rice. In a pinch, you can use dry basmati or jasmine rice instead.

INSTRUCTIONS:

For the prik bon (พริกป่น):

You can make as much prik bon as you like and store it in an airtight container at room temperature for up to a year, or until it loses its potent smell. You will need about 8 chilis (4g dried) for this recipe.

1. If you don’t have dried chilis: dry bird's eye chili peppers in the sun, in a dehydrator, or in oven on low (about 100-130F for 6 hours) until peppers are dry and crumble easily.

2. Toast dried chilis in a dry skillet on low heat until fragrant and a shade darker.

3. Remove stems. Remove some seeds if you want to reduce heat. Grind chilis using a mortar and pestle or a spice grinder.

For the khao khua (ข้าวคั่ว):

1. Toast 1/4 cup rice in a dry pan until golden brown and fragrant.

2. Grind to preferred texture—some people like it a bit crunchy to give texture to the dish, but you can also grind it to a fine powder if desired.

For the fish sauce (nam pla / น้ำปลา):

1. Whisk all ingredients in a small bowl until well combined.

For the pork:

1. Hydrate TVP for 10 minutes in a large bowl with broth and the juice of one lime.

2. Heat 2 Tbsp of a neutral oil in a large skillet on medium high. Bloom the prik bon in the oil for 30 seconds until fragrant.

3. Add hydrated TVP and cook until lightly browned. Traditionally, laab is slightly undercooked.

4. Remove from heat and mix in remaining ingredients (juice of one lime, fish sauce, culantro, shallots, and green onions) except for mint and half of toasted rice. Taste and adjust fish sauce, lime juice, and chili to preference.

5. Top with mint and remaining toasted rice. Serve with lettuce, string beans, Thai steamed rice, or papaya salad.

#Thai #cooking #vegan cooking #vegan recipe #TVP #culantro #mint #fermented tofu #shallots #gluten free #miso paste #under an hour #way less if you’ve got the khao khua and prik bon already

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jasfhercallejo · 1 year

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Most El Nido restaurants offer vegan options with a twist. Among them is Taste El Nido - The Vegan Cafe PH, one of the best vegan-friendly restaurants located within the town proper. Taste El Nido is widely known for serving plant-based dishes and nutritious fruit shakes.

They have a well-curated menu of breakfast options, including a wide selection of eye-catching and flavorful smoothie bowls. Their vegan smoothies also come in authentic fruit flavors. It is also highly recommended to try their specialty coffee, tea, chia-infused juice, and other vegan snacks like banana nut bread. For their main entrees, they have eggplant lasagna, Mexican chipotle rice bowl, mac and cheese, and pesto tomato cream cheese bagel.

Home to the famed fire-wood brick oven pizza in El Nido, Trattoria Altrove is an exclusive Italian restaurant that hints a Filipino-inspired interior design and promises authenticity that roots back to pizza’s birthplace—Naples, Italy. Trattoria’s signature hand-tossed dough that makes the famous Neapolitan pizza uses fresh ingredients cooked in a brick oven with intense heat that locks down natural flavors of all the ingredients.

Kitchen & Bar HUB is the in-house restaurant partner of Frendz Hostel in El Nido. They offer food & drinks from around the world as well as Filipino specialties. It's also a great spot to mingle and meet new people because a lot of tourists also stay here.

Big Bad Thai, on the other hand, is a rustic-themed restaurant that serves the most authentic Thai dishes in town. From the famed Pad Thai to Pad Krapow, Big Bad Thai perfectly curates their dishes based on the original Thai recipes. What sets this El Nido Thai restaurant apart from the rest is its homemade sauces with varying levels of spiciness. They also serve vegan options such as Som Tum (spicy green papaya salad) and Thai Morning Glory (fried spinach with garlic and oyster sauce).

After this filling food adventure, we started the El Nido night escapade with a good whole-body massage before hitting the bars for some night cap.

Apart from the available seats inside where one will be able to truly feel the tribal vibe SAVA is aiming for through their colorful wall paintings, the bar also features cushioned seats on amphitheater-style cemented seating at the garden beachfront.

This Beach Bar, apart from their cocktails and food, takes great pride in their place’s ambiance. This is in great connection to the thematic music nights born from the different DJs turning SAVA into a place incomparable to what it was the previous nights. Their Happy Hour promo is from 4 p.m. to 6 p.m. and experience their selection of classic cocktails with a twist!

We had a few more drinks in Pangolin, and the rest was history.

#photographers on tumblr #original photography #travel #food #palawan #el nido #landscape

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allwaysfull · 11 months

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Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

#margaritville #Carlo Sernaglia #julia turshen #TOC #Jimmy Buffett

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