Fierce Foodie » Random Fierceness

Fierce Fails…

Zina — Wed, 31 Aug 2011 20:36:00 +0000

This is a kinda different post for me. I think it is important that you all know (if you didn’t already) that I am human and I do have my share of fierce fails in the kitchen. Most of the time, it’s the recipe’s fault, though. Lol But seriously, just know that not everything makes it to fiercefoodie.com. Trust me….I have my share of disasters and “meh” dishes. I’ve just never been the “average chick” so I refuse to post anything average, either. (Average, not to be confused with simple, easy or cheap – ’cause I can be all of those. Lol) BUT, you will never call me average. While these “Simple Blueberry Parfaits” are lovely to look at and were edible, they were definitely too average for me and thereby for you. It’s too bad because I was terribly excited when I found the recipe for them from the highly acclaimed cookbook Baked Explorations: New Twists on Classic Desserts and Treats. I think I may still go out and get the book but I am happy this isn’t the first recipe I tried AFTER purchasing the book or we would’ve had a real live problem. I can’t end with “enjoy” because I haven’t given a recipe so just “carry on”, I guess. lol

Before you go ordering Bellinis…

Zina — Mon, 09 May 2011 11:00:29 +0000

This weekend I went to see the highly anticipated film, “Jumping the Broom” (at least to me, lol), starring some pretty big names as well as some new faces to the silver screen. Greg and I caught the very first Saturday morning showing because we really don’t like giving AMC our children’s tuition for a 2-hour flick. No need for a “spoiler alert” but the film takes place in Martha’s Vineyard and is centered around wedding (duh) activities. It is a bit of a classic tale- boy meets girl, boy wants to marry girl, boy AND girl’s families are absolutely crazy. When the white-gloved handpassed service offers Bellinis to the “downtown” folks, I noticed the look of unfamiliarity in their eyes as they accepted. But the greater response was from the audience itself, as the joke fell on deaf ears because they too, were unfamiliar with the libation. I heard whispers and “I don’t know“‘s. I literally wanted to stand and explain it to my fellow moviegoers so they could release the question from their mind and continue to enjoy the film. I explained it to Greg and the lady next to me asked me to repeat it. (I started not to since she had been a complete AZZ about the armrest the first 20 minutes of the film) but I did anyway.

I can just see you now, ordering a bellini all loud and wrong and looking crazy when it comes to your table and sending drinks back left and right. lol So to help you (moreso discourage that behavior), a Bellini is an Italian drink made from Sparkling Wine ( traditionally, Prosecco) and peach puree. That’s it! It’s that simple. For some reason, you don’t quite feel like a complete lush for drinking at 10 am so it’s traditionally a shower and/or brunch drink. Don’t go ordering it at the club, ladies and gents. (The same can be said for its cousin, the Mimosa which is the same but with OJ).

BTW- I LOVED THE FILM! Go check it out!

Let’s Have a Toast!

Zina — Thu, 02 Dec 2010 03:12:09 +0000

Today marks the one-year anniversary of Fierce Foodie!! A year ago today, it was decided the world needed more of me. (don’t get mad at me, you weren’t present when we voted, lol) As I look back over my posts, admittedly, I am proud. I worked very hard to represent what I would look for in a reference, an escape from the day and even a springboard for my own ideas and creativity. Yay me! Lol

Going into this next chapter, I would like to be more inclusive and break out of my own little blog world. I have a lot of ideas to open up to the foodie world and I’m taking you all with me. Thank you for your support and love. Thank you for trusting me and trying the recipes. Thank you for your suggestions and questions. But most of all, thank you for being Fierce! Bottoms up!

Fierce Foodie

I.O.U.

Zina — Sat, 16 Oct 2010 01:32:17 +0000

You’re probably saying to yourself, “What?! An IOU from Fiercefoodie?! But she’s given us so much already!!!” But yeah, I Owe YOU. Lol. I let my vanity and selfishness keep you from experiencing a possible great treat for today’s post. My co-worker Michelle whipped up a batch of Chocolate Peanut Butter cupcakes in preparation for the job’s Bake-Off later this month. (“Coincidentally”, they scheduled me to be out of town. Ummm hmmm *eye roll*) But anyhow, I was very close to indulging until one of the ladies passed me and said “Wow, you’re looking skinny today!”. DAMMIT! She WOULD say it as we’re walking to the party area for cupcakes! So you understand my dilema, right? I mean, what was I to do? Be like “Thank ya gurl” and then inhale a freaking cupcake!? I think NOT! There is skinny girl etiquette to be observed and I was in the club for about 15 minutes. Lol

So I keep up my skinny girl act during the gathering and when asked why I was not munching on the goodies, I promptly and proudly responded “Julie said I am looking skinny today….where is Julie by the way?”. One of the (skinny) heifers here could not wait to blurt “She’s at the eye doctor”. AND SHE REALLY WAS!!!! HA!!!! I can’t stand my friends at work….smh.

Anyway, I promise full retribution for the missed opportunity to give you a great (FIERCE FOODIE VERIFIED) cupcake recipe. I gotta get a little finer before my bday. (Thinking of taking some boudoir pics…..shhhhhh!) But once the scale concedes and shows me the number I want (or a spitting distance to it), I promise to bake you the most decadent, rich, velvety, chocolate overdose cupcakes you’ve ever tasted! I’m talking about getting chocolate wasted! Of course, I would be doing this solely for yall. So scratch that IOU, we’re back to you owing me.

Monkey Bread Eeeeeee!!!

Zina — Sun, 12 Sep 2010 05:16:22 +0000

I have to share that while searching the web for something sinfully sweet to prepare, I was uncertain as to exactly what “monkey bread” was. The most recent reference to this strange food was in the spin off film, “Beauty Shop”, starring Queen Latifah, Djimon “yummy” Hounsou, Alicia Silverstone, Alfre Woodard (one of the most slept on actresses in the biz) and Kevin Bacon, etc etc. We all know BET replays films over & Over & OVER, so it should come as no surprise to you that I saw this 2005 film like a week ago. o_O In the film, Sheryl Underwood, aka “Catfish Rita” is a streetcart caterer who barges in rattling off that she has fried catfish (surprise! bet u didnt see that coming), collard greens, sock-it-to-me cake, bean pies and the reason for this post….”MONKEY BREAD, Eeeeee!” (<—her patented monkey call…don’t look at me like that, the face she makes is so scary that it’s funny). In any event, Catfish Rita’s fares are accused of being responsible for putting a little junk in the trunk of one of Gina’s caucasian customers. This of course, leaves her (played by Andie MacDowell, another fav of mine) begging for more from the “catbread monkeyfish” lady. Soooo, I thought to myself, “Heck Yeah! I get to surprise my houseguests with a sweet morning AND surprise the hubby with a sweetER goodnight?!?!

I’m IN!!

I guess it only works in “movieland” because we ate this about a week ago and I haven’t noticed any difference in my jeans (at least not where I want to see a difference, lol) so ummmmm…yeah. However, I DID get the satisfaction of watching them devour my Monkey…….Bread. *kanyeshrug*

Get the recipe here…

Fiercefoodie Intermission

Zina Theitgurl Jackson — Sat, 11 Sep 2010 23:49:47 +0000

I spent the Labor Day holiday weekend celebrating the life and legacy of Dr. William P. Foster, founder of FAMU’s Marching 100. It was an unbelievable event that left me intoxicated with nostalgia, reverence and humility. Other than the honor of being in even Dr. Foster’s spiritual company, I was so touched by the thousands upon thousands (ok, okaaaaay…30-something) remarks about my blog and photos. Thank you all so much for your support. I don’t blush easily so mark this day down in history, lol. And while you’re at it, please note that I am immensely grateful to each and every one of you. I promise to work hard and try to make you proud. : )

Forever Fierce,

Zina

To learn more about Dr. Foster’s contribution to the musical world, please visit The Savvy Sista’s blog: http://www.the-savvy-sista.com/2010/08/rip-dr-william-p-foster-founder-of-famu.html

World’s Top 10 Most Expensive Foods

Zina — Tue, 10 Aug 2010 12:43:42 +0000

(Article reprinted from http://most-expensive.net/foods )

If you’re looking to expand your horizons into the world of excess culinary expense, then you could do worse than starting with a few items on the list below. We’ve collected some of the most outlandish, outrageous and, above all, the most expensive foods in the world.

Matsutake Mushrooms – $1000/pound

The matsutake, or mattake, mushroom is expensive because of its rarity. While its historical prevalence meant it was nearly synonymous with autumn in Japan, the introduction of an insect that kills the trees under which the mushroom grows has caused a dramatic decrease in the number of matsutake mushrooms. A method for farming the matsutake has yet to be developed, which means the lack of trees from which to harvest these mushrooms naturally is a serious problem for the species.

The World’s Most Expensive Bagel – $1000

This bagel, created by Executive Chef Frank Tujague for New York’s Westin Hotel, is topped with white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. The bagel’s price is justified when you consider that white truffles happen to be the second most expensive food by weight, eclipsed only by caviar. The underground fungus grows only under specific oak trees in Alba, Italy. Their pheromone-like odor is considered to be an aphrodisiac and is the reason dogs and female pigs are used to hunt the precious truffle.

The Zillion Dollar Frittata – $1000

This absurdly expensive breakfast item consists of a mixture of eggs, lobster and 10 ounces of sevruga caviar (which costs the restaurant $65 per ounce). On the menu next to the expensive omelet there is a challenge that reads, “Norma dares you to expense this.”

Wagyu Steak – $2800

While Wagyu cattle are raised both in and outside Japan, the Kobe varietal which is raised specifically in the Hyogo prefecture is the most elite. Employing the most traditional production methods, Kobe beef comes from cows that are allegedly fed only beer and massaged by hand to ensure a tenderness and marbling beyond compare. These dishes can be out of range for the average restaurateur, carrying an unhealthy load of fat and a price tag to match. For your next after-work social, you might try taking your associates to New York City’s Craftsteak, where a full Wagyu rib eye was served up to a private party for $2800.

Samundari Khazana, the World’s Most Expensive Curry – $3200

To celebrate the DVD release of Slumdog Millionaire, Bombay Brassiere packed this curry platter full of the most expensive ingredients they could find. Devon crab and white truffle and a half tomato filled with Beluga caviar and dressed with gold leaf are just the start of this lavish dish. A Scottish lobster, also coated with gold, four abalone and four shelled and hollowed quails’ eggs filled with even more caviar round out the dish.

Domenico Crolla’s “Pizza Royale 007″ – $4200

The 12 inch pizza pie is densely packed with an assortment of some of the world’s most expensive food ingredients, such as lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar. In addition to all these fine ingredients, it’s topped with a significant amount of edible 24-carat gold flakes.

(via Los Angeles Times)

Dansuke Watermelon – $6,100

In a country where watermelons are rare game, they can be a costly commodity. That’s how a 17-pound Japanese watermelon became the most expensive watermelon in the world. Densuke watermelons, a type of black watermelon grown only on the northern Japanese island of Hokkaido, are usually given as gifts due to their extraordinary rarity. There were only sixty-five of the fruits among the first harvest this season. They are harder and crisper than the watermelons we Americans are used to and, according to Tohma Agricultural Cooperative’s spokesman, they “have a different level of sweetness.”

Yubari Melons – $22,872

Another type of expensive melon, the world’s most expensive cantaloupes are a pair of Yubari melons and were the first auction of the 2008 season. They had previously been judged the best pair and were purchased by the owner of a nearby seafood lunchbox and souvenir business. It had some competition—100 melons grown by farmers from Yubari were also judged.

Almas Caviar – $25,000

Almas caviar comes from Iran making it extremely rare and extremely expensive. The only known outlet is the Caviar House & Prunier in London England’s Picadilly that sells a kilo of the expensive Almas caviar in a 24-karat gold tin for £16,000, or about $25,000. Coincidentally, it is also where you can find the most expensive meal in Britain. The Caviar House also sells a £800 tin for those on a smaller budget.

Italian White Alba Truffle – $160,406

Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy which some have called the king of all fungi. The Associate Press reported that a real estate investor and his wife from Hong Kong have paid €125,000 ($160,406 USD) for a gigantic Italian White Alba truffle which is reportedly the world’s most expensive ever. The most expensive truffle weighs in 1.51 kilograms (3.3 lbs).

Diva Squared Chicken Salad

Zina Theitgurl Jackson — Mon, 12 Jul 2010 01:03:21 +0000

My mom and I teamed up in the kitchen again and decided to make the best of the extra chicken from our 4th of July Bar-b-que and made a chicken salad to end ALL chicken salads. No, for real…lol. Ideally, this chicken would’ve been grilled but we had waaaay too much meat and waaay too small of a grill for these breasts to make the cut. (We literally had to make 5 rounds of food to accomodate the 4 meats, corn and mushrooms)

4 chicken breasts, 3/4 inch diced (Bone-in and with skin is the flavor preference but I had boneless skinless and they were great!)
1 1/2 to 2 c. celery, diced
1 c. cranberries
1 1/2 Fiji apples, diced
1 c. walnuts, chopped
3 tbsp. tarragon, chopped
1 1/2 to 2 1/2 c. mayo
salt
pepper

Season breasts with salt and pepper and drizzle a little extra-virgin olive oil on each piece. Roast in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool and cut into preferred bite sizes. I diced but you can shred if you like. Here is where YOUR tastes come into play. We like a lot of sweetness coupled with a little tartness. We like crunchiness coupled with a little softness. We don’t like our salads too wet but what’s the point of you have to put mayo on the sandwich bread? I said all that to say that you’re going to have to become a bit of a scientist for a moment. So with “mise en place” (or everything in place) start with adding the chicken to the bowl. Add half of the dry measurements listed above to the chicken. Follow with a 1/2 c. of mayo. Taste. Add as you wish or what you wish. The end result should be to your specifications because if you came to my table….it would be to mine. lol.

To serve: I used to slices of fresh Italian bread with Muenster cheese from the deli. ENJOY!

Variations: canned chicken breasts, red onions, eggs, grapes, pecans, crackers, toast points, pita pockets, etc.

Don’t Laugh, This is Serious

Zina — Wed, 03 Feb 2010 02:44:04 +0000

How to Boil an Egg

Yes, it is trickier than you would think…well, you should know because I am sure you have ALL had horrible boiled eggs masked as appetizing devil eggs. Eggs are called nature’s perfect food, good fat, good protein and portion. Perfect. At least it will be if you follow the tips below.

The eggs should be fresh but not too fresh. The fresher the egg, the harder to peel. It’s kinda hard to tell because there is no way of knowing if all the eggs in your carton were laid on the same day…quite unlikely even. I would suggest buying them 2 days before your event if at all possible.

Cool them at room temperature before boiling. Room temp eggs are less likely to crack.

Place in pan in a single layer and cover with water by 1 inch. This will ensure even cooking times for the eggs. NO SALT! It increases the boiling point…but you knew that already.

Bring the water to JUST a boil. I mean it! The second you see a boil, remove the eggs from the stove and cover for 17 minutes. TRUST ME!! THIS WORKS! SET THE TIMER….17 minutes EXACTLY! (This is for large eggs, use 20 minutes for jumbo). You ever had green yolks? Had eggs that were too rubbery? Cracked and spouting little underwater egg titties? That’s because you boiled the hellouttadem!! J It’s going to be hard to do, I know. I knew this trick for 2 years before I gained the courage to go for it, but I did and it has been marvelous ever since.

Drain them and place them in cool water with ice cubes (ice bath) for at least 10 minutes. This stops the cooking process (refer to trouble with overcooked eggs above) and it helps to separate the egg from its shell thereby making peeling easier. Another trick for peeling is to crack them in the water and peel them under running water.

FOR DEVIL EGGS:

Lie them on their side for a day. The yolk will then center itself so you have it directly in the middle of the white. No more off centered deviled eggs. (I’d JUST bought my eggs prior to the pics so ummm…yeah. Lol)

Make at least 2 extra eggs. This way, if you do have a little trouble with one (rip the whites, have one that is all nasty looking and raggedy etc.) you’ll have a back up. AND, you’ll have a sampler for the kitchen buzzards that tend to come around when you’re cooking.

More “fierce” less “foodie” for a minute…

Zina — Wed, 20 Jan 2010 03:10:33 +0000

Okay, so me and my big mouth started talking trash (which I do not do on the regular,lol) about how fine I am and going to be when the “Ladies of the Loop” and myself take our very first Girls’ Vacay later this year. Please don’t stalk us but it is in July to be exact, lol. Anyway, I am forced to “lighten up” in every sense of the term here on fiercefoodie.com. No, this will not become a weight-loss blog but I think it would be great to showcase some fierce, healthier alternatives for a few posts….with a FF spin on them of course. We’re still negotiating the terms of the bet, aka the “Fiercer Challunge” (yeah, that’s how it’s spelled) but I’m thinking we should let the locals decide who did their thing in the gym. (Don’t tell them but when I was last there…they loved the thickness so I think I have a lil bit of an edge, lol) So, if you have any ideas, recipes, foods you’d like to see in an edible form (lol) spiced up, tips or wanna get in on this bet….HOLLA AT ME! You know where I’ll be…IN THE KITCHEN.