The newest food trend to take the culinary world by storm is the “food mashup.” Chefs have been combining unlikely flavors to achieve surprisingly delicious new fads. From “cronuts” (a popular combination of a croissant and a doughnut), to waffle tacos, to ramen burgers (with cakes of fried ramen noodles replacing the traditional bun), food mashups are now going mainstream.
Of course, the idea of combining foods is not really new. Think about ice cream cones, which were invented when an ice cream vendor at a fair borrowed some waffles from his neighboring waffle vendor and wrapped them around ice cream so it would be easier to eat.
Today’s combinations may be more unusual but then again we eat very different things today than folks ate 100 years ago! While some mashups are hard to fathom, we have some new combos we think you will like. Try one today!
Roasted Butternut Guacamole
Add a new dimension to your avocados!
1 1/2 teaspoons olive oil
1/2 a small butternut squash, peeled and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 cup finely chopped onion
3 tablespoons fresh lemon juice
1 jalapeno chile pepper, seeded and finely chopped (keep some seeds if you like your guacamole spicy)
1 teaspoon cilantro (optional)
1/2 cup toasted pumpkin seeds (pepitas)
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Preheat oven to 375°F. Spray a sheet pan or line it with parchment paper. Add cubed butternut squash, season with a pinch of the salt, and roast about 10–15 minutes, until lightly browned, stirring occasionally. Remove from oven. Cool to room temperature.
Halve avocados; remove pits. Peel and cube avocado and place in a medium-size bowl. Add diced onion, lemon juice, jalapeno with seeds if you like, cilantro, pumpkin seeds, cumin, remaining olive oil, remaining salt, pepper, and roasted butternut squash cubes. Stir together. If you prefer, mash guacamole with fork until just a few chunks remain. Serve immediately.
Bring together two tastes that your kids always enjoy — breaded chicken cutlets and pareve pizza seasoning!
6 ounces ground beef
Freshly ground pepper
1/4 cup finely diced onion
8 large skinless, boneless chicken breast halves (7 to 8 ounces each)
1/2 cup ready-made pareve pizza sauce
16 large fresh basil leaves or 2 teaspoons dried basil
2 1/2 cups panko (Japanese-style bread crumbs)
1 1/2 teaspoons dried Italian seasoning, crushed
3 tablespoons olive oil
Preheat oven to 375°F. Lightly grease a 15x10x1-inch baking pan; set aside.
In a medium skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Season to taste with salt and pepper. Drain off fat.
Place each chicken breast half between two pieces of plastic wrap. Pound chicken lightly until slightly less than 1/4 inch thick, using the flat side of a meat mallet. Remove plastic wrap.
Place one pounded chicken breast on a clean work surface. Top with about 1 tablespoon of the ground beef mixture in the center of the chicken breast. Top the meat with 1 tablespoon pizza sauce and two of the basil leaves or a sprinkle of dried basil. Carefully fold in side edges; roll up from bottom edge. Secure with wooden toothpicks. Repeat with remaining chicken breasts and filling ingredients.
In a shallow dish, combine panko and Italian seasoning. Drizzle with oil; mix until evenly moistened. Coat chicken rolls with panko mixture, pressing lightly. Place, seam sides down, in prepared baking pan. Bake for 50 to 55 minutes or until chicken is no longer pink and coating is golden. Remove toothpicks.
If desired, heat additional pizza sauce to pass with chicken.
One should consult a Rav regarding checking of problematic vegetables for infestation.