I relish relish, will dive head first into dip, and always “lika da sauce”! Since all the spring produce is on parade and I like spicy-sweet things, I couldn’t resist making “Just a Li’l Spicy” Strawberry Radish Salsa! Read on to get all the deets and recipe:
I enjoyed a one-of-a-kind, sorta-strange experience as only Austin can host at the Taco Takedown that was held this past weekend near the be-hip-or-go-home scene at SXSW (South by Southwest). I’ve been in quite a few cook-offs including the iconic Pillsbury Bake Off in Vegas with $1 Million prize (obviously I didn’t win), the Crisco Cook Off in Nashville as part of the Country Music Festival, and even many times in my home-town Hatch Green Chile Cook Off where I hold bragging rights as the 1st, 2nd and 3rd place winner.
The right to battle it off as a finalist in most of these showdowns required each recipe to make it through some sort of qualifying round, being made and examined in a test kitchen by professional chefs and pre-judged on factors like presentation, fit within a certain category, creativity, convenience, taste and so on. Typically, pages of rules, do’s and don’ts, and lists of disqualifications were also involved. However, not at the Taco Takedown – basically all the info I was given was just show up with your best taco. So, of course I started over analyzing and guessing at the non-existent details. And, in the end I decided to fly by the seat of my pants. I wondered what kind of taco would win – surely in Austin, a freaky taco would beat a traditional taco any day.
My Beefy Man Hunk Taco Model
That’s why I wrapped all my loves, as strange as the combo might sound, in one tortilla – viola, a Beef Brisket Taco with Spicy Watermelon BBQ Sauce (and Pickled Rind Relish) recipe was born. Well, I guessed wrong because a Crispy Chicken with Avocado Taco dished up by Evin at Food Good, Laundry Bad took top honors. As partial as I was to my wacky yet wonderful watermelon beef taco, I have to admit, the winner was really, super-ultra-deluxe good – and it was fried, how could I compete with that?! But, I got to go home with the beefy man-hunk taco model — so, really, I was the WINNER!
It’s no secret that I’m a fan of meaty beef, and summer-sweet watermelon and a surprise of spiciness, these are a few of my favorite things (is there a song here . . )? I knew these flavors would mingle together for a memorable taco –as they did. I didn’t want to smoke the brisket, so I had four massive slow-cookers breaking down the beef into the perfect tenderness for fork shredding. But, holy-moly, it took a long time to shred 27 pounds of brisket! The BBQ sauce was a not-too-vinegary, not-to-tomatoey sauce sweetened with watermelon just and spiced up with Sriracha. Probably the most unique thing going on was the pickled watermelon rind that was diced up in the salsa. A true southerner uses ALL parts of the watermelon. And, of course, I topped it all off with some salty, crumbly queso fresco cheese. 
Use this Spicy Watermelon Barbecue Sauce on beef — but also on chicken, baked beans, fish, sausage, pork and more. I’ve also used it as a salad dressing!
Because you’re probably not cooking for a 250 person crowd, I’ve scaled down the recipe for you to feed about 8 and maybe some leftovers!
What’s the craziest thing you’ve wrapped in a tortilla and called a taco? Please share in the comments!
Check out What's Thanksgiving Without Cranberries?!
by The Fit Fork at Foodie.com
This post is sponsored by Foodie.com.
Thanksgiving wouldn’t be the same without cranberries on the table and I’m happy to be sharing a collection of cranberry recipes I put together for Foodie.com – you’ll find healthy cranberry recipes for Thanksgiving and the remainder of the holiday season.
If you’ve wondered why we mainly eat cranberries in the fall, it’s because they are in season October, November and December – the primary holiday meal making months! However, this sweet-tart berry has so many health benefits that I like to eat them year round. Many of these health benefits are attributed to the phytochemicals known as proanthocyandidins found in cranberries – this compound in cranberries inhibit bacteria from adhering and multiplying in the body – that’s why drinking cranberry juice is a natural remedy for urinary tract infections. Cranberries may lower incidence of cancer; studies show polyphenolic extracts from cranberries diminish the growth of prostate, lung and esophageal tumor cells – cranberries have the highest level of this powerful antioxidant than 20 fruits and vegetables tested. As an athlete, cranberries are also a great source of natural carbohydrates to fuel workouts. 
So, how can you enjoy cranberries year round when the store shelves are cleared out at the New Year? You can freeze fresh cranberries to use later in sauce, relish and other recipes. If you’re in a hurry, simply place original packing inside a heavy duty freezer bag and freeze for up to one year. If you have more time, I’d suggest rinsing and drying the cranberries and then freezing in a single layer on a baking sheet before placing in an airtight container. This allows you to grab a handful at a time without the berries being clumped together.
Do you have a favorite cranberry recipe? Please share!
Everything I need to know about avocados, I learned from my dad!
A box of bliss was delivered to my door last week – a case of Bravocado Avocados from my friends at the California Avocado Commission. With the peak season being from May though September, California avocados are always on hand for my summer entertaining and I’ve been known to use avocados in everything from guacamole and “green eggs” to salads and smoothies.
In fact, this latest windfall of ripe avocados was a reward for winning first place in the 2014 All-American Recipe Contest. You’ve might have seen my recipe for Mom’s Black Bean Avocado & Corn Salad, it’s a favorite on Pinterest and has been popular pick at potlucks and family get-togethers. The judges said it was packed with flavor and “combines sweet corn, black beans, bell pepper, red onion, tomatoes, jalapeno, cilantro, lime juice, vinegar and spices with fresh avocado for a flavor combination that stands strong all on its own, but goes perfectly with grilled meats or tortilla chips as a dip. Put this one on your must-try list stat”
There are just so many delicious things you can do with a case of creamy, dreamy avocados – but two of my favorite ways to eat them are just so simple. And, surprise – these quick and easy recipes not straightforward guacamole (although, if I could jump in a bathtub of mashed avocado with lime and jalapeno, I would).
Bacon Avocado Stuffed Tomatoes: These cute little cups made out of super sweet Campari tomatoes are the perfect vessels for avocado blended with lime, jalapeno, cilantro – okay, I guess that is guacamole. But, sprinkle on some crumbled bacon and serve on a bed of lettuce with black beans and corn and you have a light and healthy summer meal.
Avocado and Lime on the “Half Shell”: It doesn’t get any easier than this – slice your perfectly ripe an creamy avocados in half lengthwise and pull out the seed. Sprinkle with sea salt and squeeze fresh lime – and eat with a spoon!
If, in the rare instance, you find yourself with too many avocados to eat before spoiling sets in, you CAN freeze them. Earlier in the year, I did a tutorial on how to freeze guacamole — check out the link. You can also freeze avocado slices with a pretty good outcome too! The texture is not quite as creamy when you thaw the frozen slices, but it’s still yummy and so much better than tossing your ripe avocados out.
Do tell, what is your favorite way to eat avocados?
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