“Imagine relaxing and enjoying the great taste of
a margarita by just simply pouring something
in your glass. Well it has arrived…
Steve’s Margarita! This delicious beverage is
ready to drink and can be enjoyed frozen or
on the rocks.”

Review Coming Soon

Shimps are Jerks. Jerk them back!

Serves: 4 to 6
Prep time: 15 minutes
Marinating time: 30 to 45 minutes
Way to grill: direct high heat (450° to 550°F)
Grilling time: 2 to 4 minutes

Marinade

• 1/2 cup roughly chopped yellow onion
• 1 jalapeño chile pepper, roughly chopped
• 3 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1/2 teaspoon Tabasco® sauce
• 1/2 teaspoon ground allspice
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

Not Marinade

• 2 pounds extra-large shrimp (16/20 count), peeled and deveined
• 1 lime, cut into wedges

Foodenate those Bitches

1. In a food processor combine the marinade ingredients. If you don’t have an FP, you can use a blender. Blend until smooth.
2. Put the shrimp in a large, plastic resealable bag and pour in the marinade.
   Press out the air and seal the bag tightly. Shake (jerk) the bag to distribute the
   marinade and refrigerate for at least half an hour, but no more than one hour.
3. Remove the shrimp from the bag and ditch the marinade. Stick
   shrimp onto skewers through both the heads and tails. Grill over high
   heat until the shrimp are firm to the touch and just turning opaque in the
   center – this takes about 2 to 4 minutes, turning once. Place on a plates and stuff, squeeze a
   little lime juice over the shrimp, and serve those jerks warm.

Swedish meatballs may be the mainstay at the Ikea cafeteria, but the flat-pack furniture chain is branching out.

Next month, Ikea will hold five free cooking classes with well-known chefs as part of a marketing campaign with Family Circle, Mediaweek reports.

Food University Presented by Family Circle will stop at Ikeas in Seattle (Oct. 20, Caprial Pence), Costa Mesa, Calif. (Oct. 22, Katie Chin), Tempe, Ariz. (Oct. 28, Claudine Pepin), Sunrise, Fla. (Nov. 3, Oliver Saucy) and College Park, Md. (Nov. 5, Mary Ann Esposito) for two-hour seminars that promise an introduction to ingredients, tips on entertaining and spicing up a menu as well as healthy family recipes.

The seminars are free and open to the public.

via Ikea Offers Free Cooking Classes – Slashfood.

I personally cannot wait to eat the hell out of this new world.

When your lunch box, or bag, starts to smell, you know you’ve had too many hamsandwiches without a proper cleaning. Do you you clean it though?

Your handy dandy Foodenators did some searching and found the best possible tips.

CLEAN: Place a paper towel dampened with white household vinegar inside. Leave overnight. In the morning, discard towel, then wash the bag or box and dry well. When it’s not in use, leave the lid open to air out.

MORON ALERT: Dispose of food scraps and wrappers as soon as possible, then use a napkin to wipe off the inside surface.

DISCUSS: How do you clean YOUR box?

A “brown bag” meeting refers to a meeting that occurs during lunch, but lunch will not be provided by the company. As a brown bag attendee you will be missing out on your lunch break and are forced to bring your own lunch. If you do not bring your own lunch, you are shit out of luck.

This is one of the worst lunch ideas ever. The inventor should be shot.

0 out of a possible 10

Sloppy José’s!!!

(that’s Mexican, for Sloppy Joe)

• 12 ounces fatty ground beef
• 1 small onion, chopped
• 3/4 tablespoon chili powder
• 1/2 of a 15-ounce can refried beans
• 1 (4.5 ounce) can diced green chilies
• 1/2 cup salsssssa
• 1/2 cup BEER
• 6 hamburger buns, split
• shredded cheese and lettuce – for serving
• extra beers

Heat skillet on medium-high heat with some oil. Brown ground beef in skillet, stirring in onions halfway through. Cook, stirring, until no pink is left in the meat, for about 8 to 10 minutes. Drain fat from beef.

Use a rubber to scrape half of the refried beans (about 3/4 cup) and all the chilies into the skillet. Add the salsa and beer (chug the remaining); mix it up, bitches!

Cook until mixture is bubbly and sexy, stirring occasionally – add the chili powder. Turn the burner to low low low heat, and continue to cook about 10 to 15 minutes longer, until the slop is thick.Spoon the meat mixture into your hot, sweet buns. Top with lots of cheese, lettuce, and/or sour cream. Serve fast. Real Fast. This recipe can feed 6 normal people, or 2 really fat people.

Foodenator has searched Far and Wide to uncover the BEST CHEX MIX RECIPE ever. Yeah, there are alot of people that claim theirs is the best – but this is the actual best, best, best. Its got bacon fat – therefore, it is the best.

Ingredients

SEASONING MIX

• 1 lb bacon
• 1/2 cup butter – aka two sticks
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground sage
• 1/2 teaspoon Lawry’s Seasoned Salt, to taste
• 4 dashes Tabasco sauce, to taste

THE DRY MIX

• 2 cups dry roasted peanuts – though honey roasted may be better
• 1 cup busted-ass cashew pieces
• 2 cups small pretzels – any format
• 5 cups Corn Chex
• 3 cups Rice Chex
• 1 cup Wheat Chex (or not – might be too healthy)
• 2 cups Cheerios toasted oat cereal
• 1 cup cheez-its or other cheesey snack

Directions

1. Fry up the bacon until it’s nice and crisp.
2. Then place the cooked bacon in a container and save for later – it’s the leftover drippings you want, fatty!
3. Pre-heat the oven to 250 degrees F.
4. Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, spicey – bacony – buttery goop.
5. In a very large bowl or cauldron, combine the mix ingredients.
6. Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
7. Spread thinly on cookie sheets and bake for 1 hour, messing it up every 15 minutes.
8. Spread on paper towels to cool.
9. Store in airtight container.
10. Makes about 14 cups Chex mix snack.

Yield: 8 servings

1 pk Frozen french fry potatoes,
-thawed (20 oz)
2 c Shredded Cheddar cheese
2 c Sour cream
1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1/2 c Chopped red bell pepper
1/2 c Chopped green onion
1/2 c Finely crushed corn flakes

Heat oven to 350′F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13×9″ baking dish. Sprinkle with crushed flakes.

Bake 30-40 minutes or until thoroughly heated.

Hint – to make it “Animal Style” – add mayo. Lots.

Just by looking at it, Foodenator knew it would be a 6 – The Dunkin’ Donuts Chicken Parmasan Flatbread sandwich. On taste alone the dd chix parm delivered. On looks, it didn’t look so hot to a tender eye.

This flatbread is made up of a chicken patty, a top piece of flat bread, melted parmesan cheese (could have fooled me, looked and tasted like mozzarella), marinara sauce, and a bottom piece of flat bread. First thing noticed when unwrapping was the bread was not exactly flat, it was moist and bent – dissapointing. The chicken patty looked out of place sandwiched between the top and bottom flat bread. The bread is triangles and the chix patty is ovalish. The melted mystery cheese was in effect melted and had a great consistency.

First bite and Foodenator was impressed. The whole package went down easy. Paired with a dd iced tea with nothing in it, makes an entire meal. Recommended

****** 6 out of 10