/page/2
thugkitchen:

Starting to feel like ninety one thousand damn degrees outside? We got you. Chill the fuck out with a big ass cup of this tropical treat. All you need are five fucking ingredients and a blender. You should be able to handle that shit even if it feels like the world is melting.
PIÑA COLADA ICE CREAM  
Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers
3 cups of frozen pineapple*
1 frozen banana, broken into chunks
1 ½ cups canned coconut milk
1 tablespoon liquid sweetener like agave or maple syrup, whatever you got
½ teaspoon vanilla extract
Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.
Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then. 

*about one 16 ounce bag

thugkitchen:

Starting to feel like ninety one thousand damn degrees outside? We got you. Chill the fuck out with a big ass cup of this tropical treat. All you need are five fucking ingredients and a blender. You should be able to handle that shit even if it feels like the world is melting.

PIÑA COLADA ICE CREAM  

Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers

3 cups of frozen pineapple*

1 frozen banana, broken into chunks

1 ½ cups canned coconut milk

1 tablespoon liquid sweetener like agave or maple syrup, whatever you got

½ teaspoon vanilla extract

Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.

Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then. 

*about one 16 ounce bag

(Source: thugkitchen)

buzzfeedfood:

Y’ALL, a magical holiday called THANKSGIVUKKAH is happening this year on November 28, and it won’t happen again for 70,000 years. So we figured a huge amount of delicious food was in order. Here are all the recipes you need to throw your own Judeo-Pilgrim feast. 

f-word:

guinness beef stew with parmesan soda bread
photo by emma@vanillasplash

f-word:

guinness beef stew with parmesan soda bread

photo by emma@vanillasplash

MOTHERFUCKING VERSATILE ASS RISOTTO

fuckingrecipes:

NEED A DAMN SIDE FOR DINNER? NOTHING TO GO WITH YOUR BLOOD-DRIPPING MEAT OR YOUR HARDCORE VEGETARIAN SUBSTITUTE?

I’M HERE TO SAVE YOUR POOR ASSES.

STEP RIGHT THE FUCK UP MY METAL FRIENDS, BECAUSE WE’RE ABOUT TO MAKE A PRETTY DAMN EASY RISOTTO THAT IS THE SHIT TOGETHER WITH ANYTHING!!

YOU’RE GONNA NEED THE FOLLOWING TO MAKE THIS FUCKER:

  • A MEDIUM-SIZED POT GODDAMN VIKING HELMET’S WORTH OF VEGETABLE BROTH
  • ONE BIG ASS YELLOW ONION
  • SOME FUCKING MINCED GARLIC
  • A SHITLOAD OF PORTOBELLO MUSHROOMS
  • SOME MOTHERFUCKING BUTTER
  • A FUCKING BOX OF ARBORIO RICE 
  • SOME PARMESAN CHEESE - GO FOR MORE IF YOU WANT A CHEESIER TASTE FOR YOUR STRONG ASS TASTE BUDS
  • TWO CUPS OF DRY WHITE WINE BREWED FROM THE TEARS YOUR ENEMIES - I RECOMMEND A FRUITY ASS WINE BUT DO WHATEVER THE HELL YOU WANT 

ALL RIGHT. CHOP THE SHIT OUT OF THAT ONION OF YOURS. MAKE IT FUCKING CRY FOR MERCY. 

BEAT THE SHIT OUT OF YOUR MUSHROOMS WITH A KNIFE BLESSED BY A CHILD DRESSED LIKE THE POPE. THEY’RE THE MAIN ATTRACTION, SO MAKE SURE THERE’S SOME FUCKING HEARTY CHUNKS IN THERE.

GRATE THE DAMN CHEESE.

HEAT UP A FRYING PAN - MEDIUM HEAT SO YOU DON’T BRING OUT TOO MUCH HELLFIRE. WE DON’T WANT THE DAMN UNIVERSE ALIGHT WITH FLAMES. 

FRY UP YOUR ONION AND YOUR GARLIC UNTIL THEY SMELL REALLY FUCKING FINE. FIVE MINUTES OR SO? IDC, AS LONG AS IT TAKES FOR THE ONION TO START APPEARING TRANSLUCENT.

 THEN TOSS IN 3/4 OF YOUR MUSHROOMS AND FRY THAT SHIT UP FOR ABOUT SEVEN ASS-KICKING MINUTES!!

ADD A LITTLE EXTRA BUTTER TO THE PAN, THEN THROW ABOUT HALF OF YOUR FINE ASS RICE INTO THE PAN!

FRY THAT SHIT FOR A FEW  MINUTES. YES, THERE IS DRY RICE IN THE PAN. CONFUSED? CALM YOUR TITS. IT’LL MAKE SENSE IN A MOMENT.

NOW SPLASH IN A BIT OF WINE AND STIR THAT MIX UP.  HOLY SHIT LOOK AT YOUR  MAJESTIC ASS, LOOKIN LIKE CHEF FUCKING RAMSES. REMEMBER TO USE WHITE WINE, ASSHAT.

 POUR IN A LITTLE OF THAT FINE ASS VEGETABLE BROTH, TO QUELL THE GROWING RAGE WITHIN THAT PAN. .

YOU WANNA STIR COMPLETELY TO BALANCE THE FLAVORS. HEAR THAT? FLAVOR BALANCE, MOTHERFUCKERS, FEELING GOURMET YET?

ONCE ALMOST ALL THE LIQUID IS GONE FROM EVAPORATION, REPEAT THE DAMN WINE AND BROTH PROCESS.

KEEP REPEATING UNTIL YOU’RE OUT OF WINE AND BROTH!

STIR A LOT SO IT DOESN’T DECIDE THAT THIS PROCESS IS BULLSHIT AND START TO BURN~ NOTHING RUINS A NICE AFTERNOON LIKE YOUR FOOD REBELLING. 

BUT WAIT, THERE’S A SHIT-TON OF BROTH AND WINE IN THE PAN!

YES, GOOD, YOU’RE OBSERVING. FANTASTIC. STIR ONE LAST TIME AND THEN ALLOW IT TO SIT. ALLOW THIS FOOD TO BELIEVE THAT IT IS SAFE FROM YOUR PASSIONATE WORDS AND TOUCHES FOR THE MOMENT. 

SURPRISE! THROW IN THE REMAINING MUSHROOMS. CACKLE AT THE SHOCK YOU SEE IN YOUR FOOD’S FACE, AND CROUCH DOWN TO BE HIDDEN ONCE AGAIN. A PROPER POT DOES NOT BOIL WATCHED. 

LEAVE ON THE HEAT, UNCOVERED, WHILE IT SIMMERS. THIS SHOULD EVAPORATE WATER UNTIL ALMOST ALL THE LIQUID IS GONE AGAIN, LEAVING ONLY TRIUMPHANT FLAVOR BEHIND~

NOW TOSS IN YOUR FINE-ASS CHEESE.

IF YOU WANT THIS SHIT TO BE MORE LIQUIDY, REMOVE THE PAN FROM THE FLAMES OF HELL NOW!! IF YOU DON’T, KEEP IT IN THE DEVIL’S DOMAIN FOR A LITTLE LONGER!

CONGRATS, CHAMP. YOU’VE NOW MADE SOME FINE ASS RISOTTO THAT GOES WELL WITH FUCKING ANYTHING.

thugkitchen:

ANYBODY CAN GRILL A FUCKING BURGER OR HOTDOG. Elevate your grilling game with something that simpleminded motherfuckers wouldn’t even consider. Grilling veggies is some classy shit and it only takes a few minutes. I am not talking about some played out portabella burger that tastes like a dirty sponge. Eggplant, artichokes, okra, lettuce: all that shit can be thrown on the grill and are in peak form during the spring and summer. People are guaranteed to come correct next time you invite them over. Raise the fucking bar and grill to impress.


GRILLED ROMAINE HEARTS WITH AVOCADO LIME DRESSING

2 romaine hearts, washed, trimmed, and sliced in half

1 clove of garlic, chopped up all small

2 tablespoons olive oil

a pinch of salt and pepper

Avocado Lime Dressing

1 ripe avocado

1/3 cup fresh lime juice

2 tablespoons rice vinegar

1 tablespoon olive oil

1 clove garlic, chopped all small

½ teaspoon agave or honey

1/4 teaspoon cumin

1/4 cup water

salt to taste

For the dressing, put all the ingredients in a small food processor or blender and combine until creamy. Add the pinch of sea salt and mix it in. If that shit looks way too thick, add more water until it looks like salad dressing. Pour it all into a small container and refrigerate until the lettuce is ready.

To grill the romaine hearts, heat the grill to a medium-low heat. As long as the grill isn’t crazy hot, you are good. While the grill heats up, mix the garlic, olive oil and salt and pepper in a little cup.  Brush or spoon the oil mixture to the cut side of the lettuce. This isn’t the fucking dressing so go easy.  Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all fucking limp so pay attention. When they look good, put them on a plate and put some dressing over the hearts. Top with sliced green onions, chopped cilantro, and plenty of black pepper.

Enough for 4 people with some extra dressing


We shared this recipe with our homies over at GQ Online, go check them out.

(Source: thugkitchen, via thismonkeylikestoeatallthethings)

food52:

Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as you get them home, you’ll find yourself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre. 
Read more: Penne with Creamed Greens and Pancetta recipe from Food52 on Food52

food52:

Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as you get them home, you’ll find yourself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre. 

Read more: Penne with Creamed Greens and Pancetta recipe from Food52 on Food52

(via fridaphile)

Salmon with Mango Salsa

INGREDIENTS

1/2 medium red onion, finely chopped
1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
1 ripe mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
3 tablespoons fresh lime juice
1 small cucumber, peeled and diced (about 1 cup)
Coarse salt and freshly ground pepper
4 skinless salmon fillets, (6 ounces each)


DIRECTIONS

In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
Heat broiler.. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.  *I did it on low for 10 minutes*
To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

On the mango salsa, I left some things out and added some avocado instead because mmmm avocado.

Salmon with Mango Salsa

INGREDIENTS

  • 1/2 medium red onion, finely chopped
  • 1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
  • 1 ripe mango, peeled, pitted, and diced (about 1 cup)
  • 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons fresh lime juice
  • 1 small cucumber, peeled and diced (about 1 cup)
  • Coarse salt and freshly ground pepper
  • 4 skinless salmon fillets, (6 ounces each)

DIRECTIONS

  1. In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
  2. Heat broiler.. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.  *I did it on low for 10 minutes*
  3. To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

On the mango salsa, I left some things out and added some avocado instead because mmmm avocado.
foodfuckery:

Tomato Pasta With Four Cheeses And Smoked Sausages. Awesome!
Recipe

with a nice ass red wine? perfection.

foodfuckery:

Tomato Pasta With Four Cheeses And Smoked Sausages. Awesome!

Recipe

with a nice ass red wine? perfection.

thugkitchen:

Starting to feel like ninety one thousand damn degrees outside? We got you. Chill the fuck out with a big ass cup of this tropical treat. All you need are five fucking ingredients and a blender. You should be able to handle that shit even if it feels like the world is melting.
PIÑA COLADA ICE CREAM  
Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers
3 cups of frozen pineapple*
1 frozen banana, broken into chunks
1 ½ cups canned coconut milk
1 tablespoon liquid sweetener like agave or maple syrup, whatever you got
½ teaspoon vanilla extract
Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.
Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then. 

*about one 16 ounce bag

thugkitchen:

Starting to feel like ninety one thousand damn degrees outside? We got you. Chill the fuck out with a big ass cup of this tropical treat. All you need are five fucking ingredients and a blender. You should be able to handle that shit even if it feels like the world is melting.

PIÑA COLADA ICE CREAM  

Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers

3 cups of frozen pineapple*

1 frozen banana, broken into chunks

1 ½ cups canned coconut milk

1 tablespoon liquid sweetener like agave or maple syrup, whatever you got

½ teaspoon vanilla extract

Throw everything in a blender and run that shit until it’s all smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even. Don’t go freezing some uneven chunky bullshit and waste everybody’s time.

Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. You know what the fuck you should do with ice cream after that. This is best eaten the first day or two after it’s made because it can get harder to scoop the longer it sits. But no doubt you or your roommates will get after it long before then. 

*about one 16 ounce bag

(Source: thugkitchen)

buzzfeedfood:

Y’ALL, a magical holiday called THANKSGIVUKKAH is happening this year on November 28, and it won’t happen again for 70,000 years. So we figured a huge amount of delicious food was in order. Here are all the recipes you need to throw your own Judeo-Pilgrim feast. 

f-word:

guinness beef stew with parmesan soda bread
photo by emma@vanillasplash

f-word:

guinness beef stew with parmesan soda bread

photo by emma@vanillasplash

MOTHERFUCKING VERSATILE ASS RISOTTO

fuckingrecipes:

NEED A DAMN SIDE FOR DINNER? NOTHING TO GO WITH YOUR BLOOD-DRIPPING MEAT OR YOUR HARDCORE VEGETARIAN SUBSTITUTE?

I’M HERE TO SAVE YOUR POOR ASSES.

STEP RIGHT THE FUCK UP MY METAL FRIENDS, BECAUSE WE’RE ABOUT TO MAKE A PRETTY DAMN EASY RISOTTO THAT IS THE SHIT TOGETHER WITH ANYTHING!!

YOU’RE GONNA NEED THE FOLLOWING TO MAKE THIS FUCKER:

  • A MEDIUM-SIZED POT GODDAMN VIKING HELMET’S WORTH OF VEGETABLE BROTH
  • ONE BIG ASS YELLOW ONION
  • SOME FUCKING MINCED GARLIC
  • A SHITLOAD OF PORTOBELLO MUSHROOMS
  • SOME MOTHERFUCKING BUTTER
  • A FUCKING BOX OF ARBORIO RICE 
  • SOME PARMESAN CHEESE - GO FOR MORE IF YOU WANT A CHEESIER TASTE FOR YOUR STRONG ASS TASTE BUDS
  • TWO CUPS OF DRY WHITE WINE BREWED FROM THE TEARS YOUR ENEMIES - I RECOMMEND A FRUITY ASS WINE BUT DO WHATEVER THE HELL YOU WANT 

ALL RIGHT. CHOP THE SHIT OUT OF THAT ONION OF YOURS. MAKE IT FUCKING CRY FOR MERCY. 

BEAT THE SHIT OUT OF YOUR MUSHROOMS WITH A KNIFE BLESSED BY A CHILD DRESSED LIKE THE POPE. THEY’RE THE MAIN ATTRACTION, SO MAKE SURE THERE’S SOME FUCKING HEARTY CHUNKS IN THERE.

GRATE THE DAMN CHEESE.

HEAT UP A FRYING PAN - MEDIUM HEAT SO YOU DON’T BRING OUT TOO MUCH HELLFIRE. WE DON’T WANT THE DAMN UNIVERSE ALIGHT WITH FLAMES. 

FRY UP YOUR ONION AND YOUR GARLIC UNTIL THEY SMELL REALLY FUCKING FINE. FIVE MINUTES OR SO? IDC, AS LONG AS IT TAKES FOR THE ONION TO START APPEARING TRANSLUCENT.

 THEN TOSS IN 3/4 OF YOUR MUSHROOMS AND FRY THAT SHIT UP FOR ABOUT SEVEN ASS-KICKING MINUTES!!

ADD A LITTLE EXTRA BUTTER TO THE PAN, THEN THROW ABOUT HALF OF YOUR FINE ASS RICE INTO THE PAN!

FRY THAT SHIT FOR A FEW  MINUTES. YES, THERE IS DRY RICE IN THE PAN. CONFUSED? CALM YOUR TITS. IT’LL MAKE SENSE IN A MOMENT.

NOW SPLASH IN A BIT OF WINE AND STIR THAT MIX UP.  HOLY SHIT LOOK AT YOUR  MAJESTIC ASS, LOOKIN LIKE CHEF FUCKING RAMSES. REMEMBER TO USE WHITE WINE, ASSHAT.

 POUR IN A LITTLE OF THAT FINE ASS VEGETABLE BROTH, TO QUELL THE GROWING RAGE WITHIN THAT PAN. .

YOU WANNA STIR COMPLETELY TO BALANCE THE FLAVORS. HEAR THAT? FLAVOR BALANCE, MOTHERFUCKERS, FEELING GOURMET YET?

ONCE ALMOST ALL THE LIQUID IS GONE FROM EVAPORATION, REPEAT THE DAMN WINE AND BROTH PROCESS.

KEEP REPEATING UNTIL YOU’RE OUT OF WINE AND BROTH!

STIR A LOT SO IT DOESN’T DECIDE THAT THIS PROCESS IS BULLSHIT AND START TO BURN~ NOTHING RUINS A NICE AFTERNOON LIKE YOUR FOOD REBELLING. 

BUT WAIT, THERE’S A SHIT-TON OF BROTH AND WINE IN THE PAN!

YES, GOOD, YOU’RE OBSERVING. FANTASTIC. STIR ONE LAST TIME AND THEN ALLOW IT TO SIT. ALLOW THIS FOOD TO BELIEVE THAT IT IS SAFE FROM YOUR PASSIONATE WORDS AND TOUCHES FOR THE MOMENT. 

SURPRISE! THROW IN THE REMAINING MUSHROOMS. CACKLE AT THE SHOCK YOU SEE IN YOUR FOOD’S FACE, AND CROUCH DOWN TO BE HIDDEN ONCE AGAIN. A PROPER POT DOES NOT BOIL WATCHED. 

LEAVE ON THE HEAT, UNCOVERED, WHILE IT SIMMERS. THIS SHOULD EVAPORATE WATER UNTIL ALMOST ALL THE LIQUID IS GONE AGAIN, LEAVING ONLY TRIUMPHANT FLAVOR BEHIND~

NOW TOSS IN YOUR FINE-ASS CHEESE.

IF YOU WANT THIS SHIT TO BE MORE LIQUIDY, REMOVE THE PAN FROM THE FLAMES OF HELL NOW!! IF YOU DON’T, KEEP IT IN THE DEVIL’S DOMAIN FOR A LITTLE LONGER!

CONGRATS, CHAMP. YOU’VE NOW MADE SOME FINE ASS RISOTTO THAT GOES WELL WITH FUCKING ANYTHING.

thugkitchen:

ANYBODY CAN GRILL A FUCKING BURGER OR HOTDOG. Elevate your grilling game with something that simpleminded motherfuckers wouldn’t even consider. Grilling veggies is some classy shit and it only takes a few minutes. I am not talking about some played out portabella burger that tastes like a dirty sponge. Eggplant, artichokes, okra, lettuce: all that shit can be thrown on the grill and are in peak form during the spring and summer. People are guaranteed to come correct next time you invite them over. Raise the fucking bar and grill to impress.


GRILLED ROMAINE HEARTS WITH AVOCADO LIME DRESSING

2 romaine hearts, washed, trimmed, and sliced in half

1 clove of garlic, chopped up all small

2 tablespoons olive oil

a pinch of salt and pepper

Avocado Lime Dressing

1 ripe avocado

1/3 cup fresh lime juice

2 tablespoons rice vinegar

1 tablespoon olive oil

1 clove garlic, chopped all small

½ teaspoon agave or honey

1/4 teaspoon cumin

1/4 cup water

salt to taste

For the dressing, put all the ingredients in a small food processor or blender and combine until creamy. Add the pinch of sea salt and mix it in. If that shit looks way too thick, add more water until it looks like salad dressing. Pour it all into a small container and refrigerate until the lettuce is ready.

To grill the romaine hearts, heat the grill to a medium-low heat. As long as the grill isn’t crazy hot, you are good. While the grill heats up, mix the garlic, olive oil and salt and pepper in a little cup.  Brush or spoon the oil mixture to the cut side of the lettuce. This isn’t the fucking dressing so go easy.  Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all fucking limp so pay attention. When they look good, put them on a plate and put some dressing over the hearts. Top with sliced green onions, chopped cilantro, and plenty of black pepper.

Enough for 4 people with some extra dressing


We shared this recipe with our homies over at GQ Online, go check them out.

(Source: thugkitchen, via thismonkeylikestoeatallthethings)

food52:

Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as you get them home, you’ll find yourself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre. 
Read more: Penne with Creamed Greens and Pancetta recipe from Food52 on Food52

food52:

Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as you get them home, you’ll find yourself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre. 

Read more: Penne with Creamed Greens and Pancetta recipe from Food52 on Food52

(via fridaphile)

Salmon with Mango Salsa

INGREDIENTS

1/2 medium red onion, finely chopped
1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
1 ripe mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
3 tablespoons fresh lime juice
1 small cucumber, peeled and diced (about 1 cup)
Coarse salt and freshly ground pepper
4 skinless salmon fillets, (6 ounces each)


DIRECTIONS

In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
Heat broiler.. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.  *I did it on low for 10 minutes*
To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

On the mango salsa, I left some things out and added some avocado instead because mmmm avocado.

Salmon with Mango Salsa

INGREDIENTS

  • 1/2 medium red onion, finely chopped
  • 1 jalapeno chile, minced (ribs and seeds included for more heat, if desired)
  • 1 ripe mango, peeled, pitted, and diced (about 1 cup)
  • 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons fresh lime juice
  • 1 small cucumber, peeled and diced (about 1 cup)
  • Coarse salt and freshly ground pepper
  • 4 skinless salmon fillets, (6 ounces each)

DIRECTIONS

  1. In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
  2. Heat broiler.. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.  *I did it on low for 10 minutes*
  3. To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

On the mango salsa, I left some things out and added some avocado instead because mmmm avocado.
foodfuckery:

Tomato Pasta With Four Cheeses And Smoked Sausages. Awesome!
Recipe

with a nice ass red wine? perfection.

foodfuckery:

Tomato Pasta With Four Cheeses And Smoked Sausages. Awesome!

Recipe

with a nice ass red wine? perfection.

MOTHERFUCKING VERSATILE ASS RISOTTO

About:

This is the Tumblr Food Collective: where tumblr frayns who love to eat and drink wahn can come to share recipes, food pictures, and wahn recommendations. Enjoy!

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