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Arepas de Queso

Arepas are flatbread made from precooked ground cornmeal dough. This flatbread is predominately eaten in Colombia and Venezuela. Various sizes, maize types, and added ingredients are used to vary its preparation. It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, and the Canary Islands. I developed this recipe as the perfect companion to accompany eight-hour smoked pork shoulder, with it’s gooey molten cheese center and pillowy, toasted top. These arepas are a versatile bread that are simple to prepare; rendered pork fat and pork stock reinforces that this is a vessel for pork umami. When it comes to smoking large cuts of meat like pork butt, I typically aim for 6-10 hours at 225-240 degrees to achieve moist yet tender pull-able pork. Arepas de Queso with Pulled Pork and Cumin-Pickled Red Onions Prep time: 1 hour Cook time: 30 minutes Servings: 5-7 hor d’oeuvres sized portions Ingredients 2 1/2 cups masarepa cornmeal 1 tablespoons cold butter 1 tablespoons cold …

Top 5 Reasons We LOVE Tacos

1. You know a food is royalty if it has its own day dedicated to it. 2. Any food that provides an option to go “Baja style” should be applauded. 3. An amazing, juicy taco can take you out of this world and beyond. 4. You can enjoy tacos for both dinner AND dessert. 5. You have the opportunity to eat SIX different tacos by three different chefs all in one single sitting. Yes, you’re welcome.   Join us Saturday, October 17th for Feastly’s fourth showdown featuring fish tacos! What: SF “Fish Taco Showdown” Pop-up Who: Feastly When: Saturday, October 17th 6:30pm-8:30pm Where: Secret Pop-Up Space in Mission, SF How: Book Tickets Here Fried, battered or grilled… which will be the winning dish?! YOU be the judge! The competition is sizzling and will feature taco dishes from top Feastly chefs Geoffrey Reed, Tracy Goh, and Mystical Greatrick. Are you ready to jump into the fun!?    

Behind the Feast: “Revival” Sous Chef By Day, Avant-Garde Cook By Night

“Somebody asked me, ‘If I wasn’t a chef, what would I be?’ My reply was simple. ‘If I wasn’t a chef, I wouldn’t BE.’” Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish. Born and raised in Oakland, California, Miranda hails from a long line of cooks. As a third generation Azorean-American, he grew up experiencing a plethora of cuisines in the culinary mecca that is the Bay Area. “Cooking is simply a part of my family’s history and has continued to be,” he says of his culinary-savvy forefathers, who immigrated to the United States from Portugal in the 1930’s. Miranda’s first gig was washing dishes for his family’s ice creamery. “It was a very humbling experience,” he tells us, looking back, “it’s harder than you think to get ice cream and hot fudge off 600 plates in one sitting.” …

Marketing Your Feast: Chef Social Media 101

Hey there Chefs! We’re so happy to have you in our Feastly family. You are the life and driving force behind our brand, and as head of social media, I’d love to share some best practices for marketing your meals to our hungry audiences! Today we’ll be covering the two strongest social media tools (Facebook and Instagram) you can use to promote your brand, meals, and engage with your audiences! Instagram: Create one main hashtag for your brand. This creates a consistent way for you to keep track of your content and for audiences to find and engage with your content. Example: #feastly #ichidosf #breakandgather Create a set of hashtags to use every time you post (if you’re trying to gain more followers, try starting off with 15-20 hashtags per post) Examples: #foodie #sanfrancisco #feastly #seafood #guitarfish #freshcatch #catchoftheday #popupdinner #supperclub #soulfood #organic #homecooking The purpose of hashtags is to create keywords that people can find your content under. Don’t be too general, try not to use ones such as just #food or #fish, because your content …

Spiced Chickpea Galette

By Chris Atwood When Americans think pie, a pantheon of sweets pop to mind. Berries bubbling through a golden crust. Pumpkin sugared and spiced. But, for much of the world, tarts are a savory affair. In Italy, they teem with vegetables. In Britain, they brim with gravy. Inspired by curried chickpeas, this galette weds garbanzos and aromatic flavors. Yogurt adds a subtle tang to the hearty filling. You don’t need a proper pie pan to make your galette – it’s the tart’s no-fuss, country cousin. Roll out the dough, top it with filling, and crimp the crust back toward the center. Galettes are rustic, scrumptious and sure to have your guests salivating. Instead of a butter, the crust in this recipe uses  olive oil. The oil makes for a smooth, easy to shape dough. FILLING INGREDIENTS: 2 cups of chickpeas, drained 2 garlic cloves, roughly chopped 1 lemon juiced 3 tbs. of olive oil 1 tsp. ground cinnamon 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. of salt ½ tsp of pepper, freshly …

Behind the Feast: Malaysian-Australian Expat & Cook Tracy Goh

As a fourth generation Malaysian, Tracy was born and raised in Kuala Lumpur, where her Chinese great-grandparents settled in 1930. After 23 years in Malaysia, Tracy spent more than 5 years honing her cooking skills in Australia before bringing them to San Francisco’s Sunset neighborhood. Like her great-grandparents, she has spent much of her life living abroad, recreating foods and flavors she grew up with and misses from home. Tracy started cooking and hosting Malaysian dinner parties with Feastly because of requests she received (and still does) from curious followers on her Instagram, where she curates and posts photos of her culinary creations and food adventures. When asked about her cooking style and inspiration, she told us, “I don’t cook a dish the same way every time. Home cooking is about improvising and trusting your palate to find the right balance.” “I never use the word ‘authentic’ because Malaysian food is multicultural,” she explained, “so every cook has a different recipe for the same dish, depending on their regional and ethnicity influences. I just try …

Behind the Feast: Meet St. Croix-Native Chef Ralph Motta

Hailing from his native island of St. Croix, self-taught chef Ralph Motta has been passionate about food since he grew up as a child on his family’s goat farm. His Feastly menus showcase the unique flavors of St. Croix, using local ingredients sourced from neighborhoods around his home in Manhattan, New York. Guests at his supperclubs (aptly named Motta Cuisine) enjoy artistically prepared dishes stemming from a history that dates back five centuries. Growing up speaking St. Croix’s native Crucian dialect, Ralph’s come a long way to share his story and cuisine with NYC’s hungriest eaters. 1. What is food to you? Food to me is a whole body experience. While growing up I lived on a small farm where we raised goats for their meat as well as grew local produce for the house. This practice of farming shaped my ideas of food consumption and understanding how the animals were raised and where the produce came from at a very young age. 2. How and when did cooking come into your life? It wasn’t …

Vitamix Giveaway with Tasting Table

We’re partnering with Tasting Table to give you, the beautiful Feastly community, the chance to win some delicious prizes. One lucky winner will receive a Vitamix, $100 in Feastly credit, a subscription to Brooklyn Magazine, and all access passes to Taste Talks. Follow this link to enter the sweepstakes: http://tastingtablesweepstakes.com/lander/freshstart2015

Speculoos for Your Holidays

Congratulations to Evan Garfield, who is our lucky holiday winner. We can’t wait to see what he’s mixing up with his new Vitamix! This week, we wanted to give you, our Feastly Cooks, a few things to sweeten the holidays. Since we’re not privy to Santa’s letters, you’ll have to share with us what you want this year. Are you pining for a stand mixer? How about a nicer chef’s knife, a pastry slab, or a food processor? Whatever it is… just leave a note in the comments below and we’ll pick a lucky winner*. All you have to do is make these delicious speculoos treats for Santa and your Feastly guests. We’ll treat you to your dream kitchen provision. *Entries accepted until Friday, December 19 2014 at 6PM PST. Only current Feastly cooks are eligible for entry. To find out how to join the Feastly cooking community, please submit a cook application here.     This is a great time of year to indulge in cookies – especially the variety that lets you cut them into fun shapes. This version …

This December, Spread Love & Food

Pomegranates and persimmons.  Hats and mittens. Let’s not forget puppies and kittens, because who doesn’t like a good thing when they come in pairs? That’s why Feastly is teaming up with you to spread love with food. For every Feastly meal you purchase this December, we’ll donate a meal to Feeding America. With your help, the Feeding America network of food banks can provide service to 46.5 million people in need across the United States, including 12 million children and 7 million seniors. Through a network of 58,000 pantries, meal service programs, and other charitable food programs. The food pantry has been a huge blessing. And I do hope that someday I won’t have to use it anymore. But in the meantime I am so fortunate that it is there to help. And to everyone that makes the food pantry possible, I am truly thankful to you. – Derek