It’s been a while since we last took on one of Taco Bell’s stoner-esque mashups, mostly because it’s been hard to keep up with them. Unfortunately for them, seems like their recipe devs may have hit a wall of some sort, given their latest limited edition menu item, the taco-burrito.
A few of their other recent special products were a bit more inspired, however, such as the Cheetos burrito from mid-late 2016. For whatever reason, a bunch of random Cheetos mashup foods appeared on fast food menus, like the Cheetohs mac ‘n’ cheese sticks at Burger King, and Taco Bell also put out a Cheetos crunchwrap too. The burrito version meanwhile is the easiest to put together at home, provided you have some of the cheesy corn snacks on hand.
Pulled pork is delicious, and definitely worth the wait of it cooking in the slow cooker, but unless you’re cooking for a crowd, you’ll probably have leftover. I’ve already made a burrito to use up leftover pulled pork. But one way of using up leftovers is not enough! Thus, pulled pork grilled cheese was born. Now as I believe I’ve mentioned before, I normally don’t include meat in my grilled cheese sandwiches. If you start loading it up with too much stuff it loses its distinction as grilled cheese and becomes just a sandwich. I made an exception this time for two reasons. One, there was pretty much just the perfect amount of the pork left for a grilled cheese sized sandwich and two, there’s still twice as much cheese as pork. Also I was kind of inspired by a pulled pork sandwich I had in a restaurant recently that was topped with a cheese sauce.
Somehow we let the month of June slip by us without doing a Pizza Lab. We’re still not entirely sure what happened, but it did; we let you and ourselves down. So we definitely couldn’t let another month go by. We were going to stay on top of things and get it done early in the month! We had ideas of doing a red, white, and blue pizza for the 4th of July. Yet somehow we ended up just getting around to doing Pizza Lab last week. Where does the time keep going? We decided too much time had passed since the 4th of July for red, white, and blue pizza to be relevant, so we opted instead for a summery pizza.
There are many classic summer-time foods. One such food is corn on the cob. Sure you can get frozen or canned corn year round, but good corn for eating off the cob is only available from around the 4th of July until Columbus Day. Perhaps these dates are shifted a little in other parts of the country, but here on Long Island at least, that’s the time to hit up the farm stands and get yourself some local corn. Erik is currently in the throes of his annual grilled corn obsession, so it’s no surprise we ended up featuring it on a pizza. It took a lot of brainstorming to figure out what else to put on the pizza other than corn though.
Ever been to a dumpling house? Or a noodle house? Or any of those delicious little restaurants serving small treats from Chinese and other Asian cuisines in an informal setting? Meg and I frequently hit up Red Tiger Dumpling House, up in Stony Brook, NY and we recommend the shit out of it if you’re in the area. Aside from the awesome wontons and buns and different dumpings you can get, one of the neater finger foods you can get are scallion pancakes. Considering they look like tiny, little pizza doughs, this seemed like a no-brainer for a Pizza Lab.
We’ve discussed bruschetta before, when talking about the tomato salad that typically gets served on or alongside it. And yes, said tomato salad is amazing, but let’s not all forget about the base of this: the actual bruschetta. These tasty, little toast slices are incredibly useful for all sorts of applications, and even better is how insanely easy they are to make.