What drink pairs best with an entrée of fake bloody brains? “Brain Belt Cranium” beer. Duh.
The beer was a limited edition replacement for “Grain Belt Premium,” created by August Schell Brewing Company, specifically for a night when the living dead come out to feast on flesh and, more importantly, to drink.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
While octopus, squid ink, razor clams, sea urchin and goat might sound a little terrifying to the home cook of the boneless-skinless-chicken-breast-variety, they're eaten quite regularly around the world and easy to prepare with a little ingenuity.
Seeing that Halloween is just a few weeks away, Mike Isabella, "Top Chef" alum and author of the newly released "Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates," dares you to cook up something delicious.
Five ingredients that aren't as scary to cook with as you might think: Mike Isabella
Did pirates barbecue? Arrrrgh, of course they did, though the barbecuing may actually have come before the buccaneering.
Around 1630, the small island of Tortuga off the northwestern coast of Hispaniola (today, the Dominican Republic and Haiti) became a haven for a motley lot of vagabonds and refugees - deserters, escaped slaves, and shipwrecked sailors of all nationalities. They would sneak over to Hispaniola to hunt the wild cattle and pigs that roamed the sparsely populated coast, taking whatever they bagged back to Tortuga to avoid the local authorities.
These hunters discovered they could sell dried meat, hides, and lard to planters and ship captains, and soon they became known as “boucaniers.” The term derived from the Tupi word boucan, meaning a grate on which meat was slowly cured over a small fire. The hunters of Tortuga used such grates to dry their meat for sale and to cook feasts for themselves.
Oprah's former personal chef Art Smith talks weight loss in the food biz, fried chicken and the importance of having the family involved in the kitchen.