My Food Listens

cyberspace for sharing our obsession with food & music

[myfoodlistens]

Sriracha hot sauce purveyor turns up the heat

The gig: David Tran, 68, founded hot sauce company Huy Fong Foods Inc. in Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S.

My one request: Make it spicier!!!

[creamybrie-blog]

[myfoodlistens]

Obsessed with roasted brussels sprouts! Never roasted brussels sprouts before? Check out this simple yet delicious recipe adapted from Serious Eats:

2 cups Brussels sprouts, washed and cut in half lengthwise 2 T olive oil  4 or 5 cloves of garlic (roughly chopped) 1/2 cup chopped ham or bacon (I used leftover ham from HoneyBaked) Black pepper to taste  Light drizzle of balsamic vinegar  

1. Preheat oven to 400 degrees F 2. Heat the oil in a cast iron skillet (if you don't have one, a regular pan is fine), then add sprouts, cut side down. Cook without moving them until they brown nicely and develop a crust. Trust me, this is where the flavor happens. 3. If you're using a skillet, transfer the skillet in the oven and roast for about 25 minutes. After the 25 min mark, sprinkle the chopped garlic and meat of choice over the sprouts and roast for another 5 to 10 minutes. You can tell they are finished when the outer leaves of the sprouts have browned nicely. [If you don't have a skillet, you can transfer them onto a baking sheet and try to place them all with the cut side down. Place baking sheet in the oven.] 4. Remove from oven and give the skillet/baking sheet a good shake to turn the sprouts over. Lightly drizzle with balsamic vinegar and give it another good shake to make sure you get the excess vinegar. Season with pepper, and serve immediately. 

*If adding salty meats like ham or bacon, you can opt out on the balsamic vinegar and salt for a healthier and less sodium-laden treat!

Not a fan of meats? Here is the original vegetarian recipe from Serious Eats: http://www.seriouseats.com/recipes/2008/05/dinner-tonight-dan-barbers-brussels-sprouts.html 

[myfoodlistens]

Hot track by Disclosure featuring AlunaGeorge

[myfoodlistens]

Spicy ramen with extra spice at Ramen Yamadaya

[myfoodlistens]

Looking forward to Nosaj Thing's new album!

[myfoodlistens]

"These devils out here lying, acting like people ain't dying. They silver and they gold, ain't never saved a soul" That shit cray...

Thank god for real hip hop. 

[myfoodlistens]

Christmas dinner: home made braised short ribs and parsnip mashed potatoes

Click on the photo for the recipe! Recipe courtesy of http://saturdaynights.squarespace.com/

[myfoodlistens]

Had the pleasure of seeing Yelle at the Music Hall of Williamsburg last ngiht. She is so adorable!

[myfoodlistens]

This is the jam right here *puts hands in the air*

[myfoodlistens]

Post-Thanksgiving sushi

[myfoodlistens]

Guess what I crave on a chilly day...

[myfoodlistens]

Today

Today my dinner consisted of hors d'oeuvre (i had to look up spelling, HA) and wine. I'm starting to understand why people in NY have such horrible diets...

[myfoodlistens]

PLEASE TELL ME THIS IS HAPPENING

poster via Collaborative Media

[myfoodlistens]

Caramel Indulgence (they've definitely gotten the indulgence part down)

[bromazepam]

[myfoodlistens]

vdrk:

Eat Your Veggies

[myfoodlistens]

Kitsune will be throwing a party next Thursday at GOOD UNITS in NYC. If I wasn't already going to go see TEED that night, I'd be there! One of my favorites, Remix Artists Collective aka RAC, will be there along with guests. Here's the link: http://kitsunenyc.com/