Culinary Addictions Food Porn

Food Porn by Anyel featuring: Meat on Grill Action, International Action, Deep Smoking, Food Orgies, Gravy Shots, and much more in your eye and mouth watering tastiness.

The Art of Grilling

Tips, recipes, and much more about grilling and smoking

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Keep an eye out for more culinary addictions

More Coming Soon

Keep an eye out for more culinary addictions

More Coming Soon

Keep an eye out for more culinary addictions

Grilled Red Curry Coconut Shrimp

Spring is one of my favorite seasons next to summer; I can never let these two seasons pass without getting behind a hot grill and tossing various meats and vegetables on it for a pleasurable meal, often enjoyed outside with a cold beverage.

Grilled Red Curry Coconut Shrimp, is an easy no fuss recipe.

1 lb of Shrimp shell on with or without the shrimp head (lots of flavor in the head)
1 12oz can of Coconut Milk
2 Tablespoon of Red Curry Paste
1 Teaspoon of Sesame Oil

In a large bowl mix the coconut milk, red curry paste, and sesame oil together until the curry paste is dissolved. This will be your marinade.

Wash your shrimp, leave the shell on. Put your shrimp in the marinade.

Let the shrimp marinate over night or for 3 hours.

Cook your shrimp over medium heat about 3-5 minutes on each side. Keep the lid closed during the cooking process.

Once done plate and enjoy. Serve with various condiments of your choosing, I recommend the crushed red chili paste.

*Don't be afraid of getting some shrimp head. There are some great flavors in the head, I think I'll do a post on shrimp heads in one of my next posts. Maybe I can expire some of you non head eaters to give shrimp head a try.

Pepsi Co is Taking the Salt and Fat out of their game

Pepsi Company, which owns, Frito-Lay and Quaker brands, announced on Sunday that they are planning to reduce 25 per cent the average sodium per serving in major global food over the next 5 years. They also would reduce the average saturated fat per serving by 15 percent by 2020, and cut the average added sugar per serving in key global beverage brands by 25 percent by 2020.

Aside from taking out those ingredients that have been perpetuating obesity, they will be increasing whole grains, fruits and vegetables, nuts, seeds and low-fat dairy in its product portfolio.
"These commitments are shared by all of our businesses and reflect our focus on profitable, long-term growth and will guide us as we continue to build a portfolio of enjoyable and wholesome foods and beverages for consumers around the world."

Pepsi isn’t the first major US food company to do this, ConAgra Foods Inc, Kraft Foods Inc and Campbell Soup Co have also pledged to help fight obesity and encourage the consumption of healthier foods.

Last week, Pepsi said it would to stop sales of full-sugar soft drinks to primary and secondary schools on a global scale by 2012. Lawmakers in more than a dozen U.S. states have been campaigning to tax sugary beverages to cover obesity-related health costs.
U.S. first lady Michelle Obama, who is leading a major administration initiative on child obesity -- has urged food makers to work faster to re-formulate or re-package food to make it healthier for kids.

"We believe that a healthier future for all people and our planet means a more successful future for PepsiCo,"

- Indra Nooyi, PepsiCo chairman and chief executive officer.

Culinary Addictions Chicken Parmesan

Chicken Parmesan is one of my favorite comfort foods. There are so many ways to cook this dish whose origins are claimed by both Campania and Sicily. It consists of juicy chicken with a nice crust toped of with melted cheese and warm pasta sauce.

1 lb of boneless and skinless chicken thighs or chicken breast
2 cup of bread crumbs
2 eggs, beaten
2 cups of flour
½ cup extra virgin olive oil
½ lb of grated parmesan cheese or your favorite cheese
2 cups of Italian Pasta Sauce
1 tbs Salt
1 tbs Black pepper
1 tbs White pepper
1 tbs Garlic powder
Garnish with Dried or Fresh Oregano

Put your flour, bread crumbs, and eggs in separate bowls near the stove where you will be frying your chicken.

Season your flour and bread crumbs with the garlic powder, black pepper, and salt.

Lay plastic wrap on your cutting board and then put the chicken on it then lay enough plastic wrap over the chicken.  With a flat side of a cleaver, heavy skillet, or a roller pound or roll the chicken thighs or breasts between the two sheets of plastic wrap until the desired thickness is achieved.

Lightly season your chicken with salt and pepper.

Fill your skillet with enough oil that so that when you place the chicken in, it will be half-submerged. Heat the oil on a medium to high flame.

SET the tomato/ pasta sauce on low heat to warm, so that it will be ready when your chicken is done frying.

Coat chicken with the flour first then the egg wash and lastly the bread crumbs. Ensure that the chicken is complete coated through each step. You will want to move each one to the hot skillet when breaded so they don't get soggy.

Once the oil is hot enough cook each side of the chicken for 3-5 minutes on each side. If necessary turn the chicken again until it is evenly brown on each side.

Once the chicken is done cooking remove from the skillet and lightly season it with white pepper.

Plate and put some of the grated cheese on each piece of chicken, then pour some sauce over the cheese and chicken then top off with some more cheese and garnish with oregano.

Serve with pasta, a green salad and or French, Italian bread, or garlic bread as side dishes. Red wine (Cabernet Sauvignon) complements this dish beautifully.

Alternatives: You can use Veal or Eggplant instead of chicken to suit your taste buds. Just use the same technique.

If you use Eggplant you will not need to pound it down to a 1/4 inch, just cut a slice just as thick.   

Shrimp and Scallop Ceviche Cocktail

Here is a favorite recipe of mine. One that got me a call back from my audition for Master Chef, Fox’s new television show coming soon. This is a great morning meal especially after a hang over. Prep this the day before and you’ll be good to go the next day. As for Master Chef, I still await an answer. If not this year I will definitely be back next year.

3 Medium Tomatoes diced
2 Medium Tomatillos
2 Medium Jalapenos chopped
2 Large Pickled Sweet Peppers chopped
1 Habanera pepper – optional for extra heat
½ medium Red Onion diced
½ medium White Onion
The juice from 1 medium Lemon
The juice from 1 medium Lime
¼ cup of vinegar
A handful of chopped Cilantro
1 tbsp Cumin
1 tbsp Salt (add more to taste)
1 tbsp Paprika
1 tbsp White Pepper
¼ lb of Fresh Shrimp chopped
¼ lb of Fresh Scallops chopped (get the large ones not the bay scallops)
1 tbsp olive oil

First peel then submerge the tomatillos in a pot with water add some salt. Put the stove on medium high. Once they turn a brownish green strain the water out and put in a blender. Add a habanera pepper for extra heat. Blend until it becomes liquid. Put in the refrigerator until cool.

Put all your other ingredients except the shrimp and scallops in a bowl and mix well. Once the tomatillo mixture is cool mix it into the bowl.

Lightly season the chopped shrimp and scallops with salt, white pepper, and some cumin. Pour olive oil into a sauté pan and medium heat. Toss in the chopped shrimp and scallop and cook for about 2-3 minutes, this gives a chance for the spices to release their flavors into the scallops and shrimp.

Once done let cool and add to your ceviche mix. Set in fridge over night and enjoy with chips.

The Ceviche cocktail:
This is what makes this dish a hang over remedy. First serve your ceviche in a cocktail glass salt the glass with Chili Limon. Once you're done with your ceviche, take some of that ceviche juice and mix it with some of your favorite Tequila, preferably a good one and pour back into your cocktail glass.


Choosing between frozen and fresh depends on what's available. If you live near the coast and have a good seafood store, fresh is the way to go. A frozen scallop or shrimp is definitely better than a fresh supermarket shrimp or scallop that's five days old.

Thaw frozen shrimp and scallops overnight in the fridge. Do not and I repeat DO NOT use a microwave and don't thaw them at room temperature. Run cold water over the frozen shrimp and or scallops in a pinch to defrost; do not use warm water as it will start to prematurely cook them.

Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you may end up paying $15 to $20 (or more) per pound for water.

If you go for the pre-packaged stuff look for shrimps or scallops labeled chemical free or dry packed.