1
76
VOTES
Warm and Spicy Artichoke Dip
Photo: Metaweb / GNU Free Documentation License
1 (14 ounce) can artichoke hearts, drained and chopped
- Preheat oven to 350 degrees F (175 degrees C).
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
- Combine the artichoke hearts, mayonnaise, cheese and green chilies.
- Mix well and pour into a 2 quart casserole dish.
- Bake for 20 to 25 minutes or until lightly browned.
- Garnish with chopped green onions and chopped tomato if desired.76 votes
Niu,Niu Coconut Fried Shrimp Skewer
Photo: flickr / CC0
30 large or 15 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
- Preheat the oven to 400 degrees.
Canola cooking spray
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon ground red (cayenne) pepper
1 1/2 cups flaked or shredded sweetened coconut
4 large egg whites
15 bamboo skewers, soaked in water at least 30 minutes
Zesty Pineapple Dipping Sauce, optional
- Rinse shrimp with cold water; drain on paper towels until dry.
- Line a baking sheet with aluminum foil; coat foil with cooking spray.
- Combine cornstarch, salt and cayenne pepper in a shallow dish.
- Place coconut in another shallow dish.
- Place egg whites in a medium bowl; beat with an electric mixer at medium-high speed until thickened and frothy (just before the soft peaks stage), about 2 minutes.
- Dip each shrimp in cornstarch mixture, coating lightly but completely.
- Dip in egg white, then gently press into coconut to coat well.
- Spear two large shrimp, end to end, or one jumbo shrimp on each skewer.
- Place the shrimp skewers on the prepared baking sheet.
- Lightly coat the tops of the shrimp with canola cooking spray.
- Bake for 20 minutes or until the shrimp is cooked through and the coconut coating is nicely browned.52 votes
3
32
VOTES
Quick-Fried Soy-Ginger Calamari
Photo: Metaweb / CC-BY
1/2 cup soy sauce
- Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade.
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned
- Reserve 1/2 cup of the marinade and set aside.
- Lay the squid in the remaining liquid, gently turning 4 times to coat all over.
- Marinate the squid for 10 minutes at room temperature, turning once.
- Preheat a grill to hot.
- Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece).
- Every 30 seconds flip the squid and brush on the reserved marinade.
- The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma.
- Be careful not to overcook; squid turns rubbery if grilled too long.32 votes
4
110
VOTES
Three Cheese Macaroni
Photo: Metaweb / CC-BY
1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)- Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl.
Toss the pasta in the sauce;
- Toss the grated cheeses in a separate bowl.
- Bring a large pot of salted water to a boil.
- Add the cauliflower and cook until almost falling apart, about 7 minutes.
- Transfer with a slotted spoon to a bowl.
- Add the pasta to the same water and cook until al dente, about 10 minutes.
- Drain, reserving 1/4 cup cooking water.
- Preheat the broiler.
- Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken.
- Remove from the heat and add the cauliflower.
- Puree with an immersion blender until smooth and light (you can also use a regular blender).
- Stir in some of the reserved pasta water until creamy.
- Season with salt and black pepper.
-Transfer to a shallow casserole dish and top with muenster slices.
- Broil until golden brown, about 5 minutes.110 votes
5
52
VOTES
Rustica Baked Garlic Bread with Marinara Tomato Basil Sauce
Photo: Metaweb / CC-BY
24 oz. Canned Crushed Tomatoes
- Heat the olive oil in a pan on a low heat & add in the minced garlic.
1 Tablespoon of Tomato Paste
3 Cloves of minced (or finely chopped) Garlic
1/4 Cup Olive Oil
7 Leaves of Fresh Basil finely chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
Pinch of Sugar
- Cook for no more than 5 minutes, burning garlic can make it taste bitter, & add in the Tablespoon of pasta sauce.
- Add in tomatoes, salt, pepper, sugar & basil.
- Simmer in the pan for about 30 minutes.52 votes
6
56
VOTES
Quick Seared Ahi Tuna
Photo: flickr / CC0
1 1/2 pound center-cut Ahi tuna fillet
- Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
1 1/2 tsp kosher salt
1 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne pepper
1 1/2 tablespoon coarse black pepper, freshly ground
2 tbsp vegetable oil
4 lemon wedges, optional garnish
For the reduction:
6 tablespoons aged balsamic vinegar
1 lemon, juiced
1 garlic clove, peeled, halved
- Simmer until the mixture reduces by half.
-Turn off the heat and reserve until needed.
- Slice the tuna fillet into 4 equal size rectangular steaks.
- In a small bowl, combine the salt, coriander, paprika, and cayenne pepper.
- Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on all sides.
- Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in.
- Place a thick-bottomed frying pan, or cast iron skillet over medium-high heat. \
- Add the oil and swirl to coat the pan.
- Add the tuna to the pan and sear the steaks for about 1 minute per side, or until desired doneness is reached.
- Remove to a cutting board.
- For presentation, cut each steak diagonally into 4-5 slices and fan on a plate.
- Serve with a small amount of sauce drizzled along side.
- Garnish with additional lemon if desired.56 votes
FAQs
What happened to the elephant bar chain? ›
An Elephant Bar at Serramonte Center in Daly City, California. In 2014, Elephant Bar filed for bankruptcy and closed 16 stores. In 2017, Elephant Bar closed a number of sites with no explanation. In March 2018, Gen3 Hospitality purchased the Elephant Bar chain out of bankruptcy.
How do you make tempura salmon roll in elephant bar? ›Tempura Salmon Roll
- Lay salmon paillard to cover 2/3 of nori sheet. - In a stainless steel bowl, whisk soda water into rice flour until a paint consistency is achieved. - Heat oil to 375 degrees. - Dip roll into tempura and fry until golden brown.
Elephant Bar executives — who say they eventually intend to sell the chain — blamed the "challenging economic environment and increasing competitiveness of the industry" for the company's financial woes.
What happened to the elephant bar in Sacramento? ›Elephant Bar Restaurant has closed its last remaining location in the Sacramento area. The eatery at 1500 Arden Way has shut its doors, said Talia Schafer, director of marketing for its Las Vegas-based parent company Gen3 Hospitality, in an email.
What's in a spider roll? ›A spider roll is a type of makizushi sushi that includes breaded or battered soft-shell crab and other ingredients such as cucumber, avocado, daikon sprouts or lettuce, and spicy mayonnaise, rolled inside nori and sushi rice.
What is a crazy salmon roll? ›Minced salmon with spicy. mayo and scallion. Rolled up with seaweeds and rice.
What is a sushi roll with salmon and avocado called? ›These Japanese smoked salmon rolls are a type of sushi known as uramaki which translates from the Japanese as "inside out rolls". They are an easy fish sushi roll to make at home for lunch.
What happened to Rosie the Elephant? ›Due to decreasing quality of life, the decision was made to humanely euthanize. Rosie passed peacefully on Saturday, December 31, 2016 surrounded by those who loved her.
Who owns Elephant and Co? ›After working with The Taj, Oberoi and Hyatt and managing the best of restaurants, serving the who's who of the country – Karan Khilnani, Anuj Solaknki and Karan Kulkarni quit their jobs to start ECO in 2016. They left Bombay to enter a new market and deep-dived into understanding the Pune market and people.
Who owns Elephant Ranch? ›Elephant Ranch owners Dillon Nunn and Deret Roberts. Photograph courtesy of Elephant Ranch.
What is the chained elephant theory? ›
Baby Elephant Syndrome is where a baby elephant is tied to a strong rope or chain at a young age and is unable to break free of the constraint. When the elephant matures, the elephant has grown strong enough to uproot trees and surely break the rope, but the elephant has been conditioned to accept this constraint.