It’s finally time for this years Saveur Blog Awards! As you know, Americuinariska was a finalist last year for “best use of video” after only having made a handful of videos… now 27 videos later, it’s time for another go at this awesome award! This year the category has changed a bit, so here are the details:
BEST FOOD VIDEO
“A single stunning food-based video on any platform (read: not only blogs; hosting the video on Instagram or video-hosting sites is okay). The video must have first been posted after January 1st, 2015; provide link to original posting site.”
So which Americulinariska video do you this should be in the running? Choose one on the YouTube channel or right here on the blog and share the link (preferably the blog link) on the Saveur Blog Awards 2016 nomination form. Let’s go for the win this year, so another round of videos can be made!
I’ve never made granola bars before… so this was a real experiment! Nice tart cranberries, roasted toasted almonds, and creamy peanut butter made these granola bars come together… literally and figuratively!
This recipe for chocolate chip cookies has all the goodness of classic chocolate chip cookies but with a magic weapon… ground OATMEAL! The oatmeal doesn’t make the cookies taste like oatmeal cookies, it does something else magical to the cookies and elevates the entire situation: you’ll just have to try it to understand what I mean!
Makes about 3 dozen small cookies (4 cm. diameter)
1 cup (225 grams) butter
1 cup sugar (2 dl)
1 cup dark brown sugar (2 dl)
1 cup chocolate chips or chunks
2 tsp. real vanilla extract (or 1 tsp. vanilla sugar)
2 cups all-purpose flour
2½ cups oatmeal or Harvregryn (This is measured before it is blended into powder)
*½ tsp. salt (if your butter has no salt)
1 tsp. baking powder
1 tsp. baking soda (Bicarbonat in Swedish)
Tip: Don’t have chocolate chips? Just chop up a milk chocolate bar!
There’s no Taco Bell in Sweden, so I started making a homemade version of the mild hot sauce that comes in those little packets. Don’t judge me: Taco bell is my vice, my love, my old friend… and that mild sauce is golden.
3 cups (7 dl.) water
2 teaspoons cornstarch
1 6-ounce can (175 ml. tube) tomato paste
3 tablespoons white wine vinegar (or white vinegar)
4 teaspoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
Tip: You can of course use this sauce on tacos, but also makes a good enchirito (enchilada + burrito) or wet burrito.The sauce is a little thick for a hot sauce, so it works well. You could also use a bit in chili con carne or in a soup base. It’s totally worth the effort!
If you haven’t had garlic fries already, then get ready for something spiritual! I use a whole head of garlic for these fries and if I’m going to eat fries at home, I’m going to make it count: Deep frying is the only way to go.
1 head garlic, minced or pressed
frozen french fries
Tip: Always deep-fry to get the best fries! Since I started making fries this way I don’t crave fast food fries. These are as fresh and crisp as can be: at home. Practice safety and use a splatter guard or be sure the fries are not covered in ice crystals or the oil will pop in yo’ face! Stand back!
I’m taking the classic Swedish räkmacka or open-faced shrimp sandwich, and putting a Louisiana twist on it! The key is the remoulade inspired mayo which is as creole as can be: classic french flavors like tarragon and Dijon are combined with Tabasco and smoked paprika! Some razz-matazzz you might say if you’re that corny New Orleans Zatarain’s dude.
Boiled egg, sliced
Dark green lettuce
Dill sprigs for garnish (optional)
For the Louisiana Mayo:
(Enough for 2. Doesn’t need to be exact: as always, make it your own!)
6 tablespoons mayonnaise
1-2 tablespoons smoked paprika
1 tablespoon Dijon mustard
1 teaspoon tarragon (dragon)
Few drops white-wine vinegar
1-2 tablespoons parsley, chopped
Tips!: In a separate bowl, mix the tarragon with the vinagar, and let set for 30 seconds (I do this to “wake-up” the tarragon so the flavor incorporates better.)
Another reason to go Louisiana style räkmacka, instead of traditional, is you’d have to make the mayonnaise from scratch for the right taste in a regular shrimp sandwich. Pre-made mayonnaise is sub-par eaten in large amounts. Doing this spiced mayo allows you to get a delicious result without the work!
Americulinariska is a Finalist for “Best Use of Video” in the 6th Annual SAVEUR Blog Awards!
We are one of six finalists (out of 50,000 submission overall!) in the “Best Use of Video” category, which will have two winners: the finalist with the most votes will be named Readers’ Choice winner and a team of SAVEUR editors will select an equally weighted Editors’ Choice winner. Although we are newer to the game, and still building our community, we want to make a solid go at this opportunity.
A classic fresh buttermilk ranch dressing with a twist: wasabi! the wasabi gives a peppery kick to the dressing, perfect to use as a dip or nearly anything else! Salads, onion rings, fries, fresh veggies… plus it’s a good way to use that wasabi it the fridge leftover from that one time you tried to make sushi
1 cup (2 dl.) buttermilk (filmjölk)
1 cup (2 dl.) sour cream (gräddfil)
1/2 cup (1 dl.) mayonnaise
1-2 tablespoons wasabi
3 tablespoons yellow onion, minced
2 tablespoons garlic, fresh, minced
1/2 cup (1 dl.) fresh parsley, minced or chopped
1/2 cup (1 dl.) fresh chives, minced or chopped (graslök)
Tip: Let the wasabi ranch dressing marinate for a few hours to get the best flavor. Avoid adding the usual black pepper or vinegar since it might mask the nice peppery flavor of the wasabi.