My friends can’t keep their hands off of my nuts….my cocktail nuts, that is. This is a great snack to serve with beer, wine, or cocktails; especially if hosting a football game party. The brown spice from the BLUE ELEPHANT MASSAMAM CURRY gives these traditional party nuts an added kick and depth of flavor that is equally surprising and delicious.
We’re using pecans, almonds, cashews, and pistachios; but feel free to substitute your favorite nut combinations…I’m also quite fond of peanuts, walnuts, and Macadamia nuts. Snack, snack - thump thump!
This is my favorite way to make HUMMUS; a hit during the late summer months for dinner parties, especially when serving food with a Latin flair. The addition of BLUE ELEPHANT Green Curry Paste gives this classic HUMMUS a brilliant, bright bend of basil that works so well with the lime and avocado.
And if you’re a fan of avocado toast, this is a delicious way to enjoy it for breakfast, lunch, or healthy afternoon pick me up…guaranteed.
Thump Thump - dip dip!
his is the quintessential tailgate party food, with a delectable spicy Thai Red Curry Twist. Easy to prepare, these RED CURRY SESAME CHICKEN WINGS take under an our from start to finish, guaranteed to be the super star of the party…or great with jasmine rice for a quick weeknight dinner. Again, the premium products from BLUE ELEPHANT make it a cinch to create something utterly delicious and new for your friends and family. And this recipe is especially finger lickin’ good….
I opted for catch and release even before covid, probably 90 percent of the time anyway…but filing down the barb of my hook during the last year and half only seemed fair, human. This trip seemed no different, the first several fish furrowing from my hands into the steady stream of the Ozark river; but then something changed, reverted in my attitude and insight. I was hungry. I was hungry for trout.
This recipe crosses into the popular technique of using cedar wood as a flavor vessel, something the native Americans did long before Europeans landed on the eastern shores of the continent. I recommend using western red cedar, available at most specialty markets and seafood shops, it gives the smoke a stylized, subtle flavor. We’re also using a delicate glaze centered by BLUE ELEPHANT YELLOW CURRY, a Thai based ingredient elevating the lemon and dill in the recipe.
