The New Multicultural American Kitchen – 3 flavor trends for 2017

ABC Family's "The Fosters" - Season Three

The make up of the American household today is quite different than it was just thirty years ago.  In one generation, we have gone from the nuclear family with it’s one mom, one dad and two kids all of the same race to a country of single parent and multi-cultural rentals.  The American dream of owning your own home in the suburbs has fallen to the wayside with the recession of 2008 and a millennial generation that’s more concerned with their phone plan than their life plan.

We currently have more single households in the United States than ever in history with a whopping 34% of children’s today living with an unmarried parent, this is up from just 9% in 1960, and 19% in 1980.  This combined with a fast growing Hispanic population and increasing bi-cultural households has made for quite the change over the last thirty years.  Hispanics made up a minuscule 6.5% of total US households in 1980 and now make up almost 18%.

Not only are we seeing a dramatic change in the overall make up of the household, but the US household is now a multicultural melting pot of Black, White, Asian, Indian, Mexican, Russian and anything and anyone.  Gone are the days of the traditional one man, one woman same race household, today we see no boundaries and no barriers to what makes up an American home.  Even American popular culture has figured it out with shows like The Foster’s which features a multi-ethnic family mix of foster and biological teenaged kids being raised by two moms that recently completed it’s fourth season on FreeForm.

I know this is a lot of data to take in, but it says one clear thing to me, the times they are a changin and so are our palettes.  Today’s kitchen is dramatically different than it was fifty, twenty, even ten years ago and will continue to evolve as cultures mash up and consumers bring their cultures and culinary heritages together in the kitchen.

With this changing dynamic of the American household comes a revolution in the kitchen. With the meshing of these different ethnic backgrounds comes a fusion of authentic flavor profiles and mixed cooking styles.  The millennial generation has not only brought an openness and multicultural influence to the kitchen, but also an appreciation of authenticity and a palette for exploration of new spices, flavor combination and cooking techniques.  The increasing pace of life and access to data through technology has also created a need for new portable formats and requirement of healthy functionality that can be consumed anywhere and anytime.  Day part barriers have been demolished and three squares a day now only refers to the number of bars you have left on your battery life.

As this generation continues to grow older and establish families, they will also be merging their culinary styles that they grew up with.  As acculturation takes hold and this generation becomes Americanized, they will refuse to lose sight of their roots, but blend it into their lifestyles and culinary creations.  They are striving for authentic recipes, flavors, and dishes but are also willing to merge with their counterparts and create an entirely new platform of cooking and flavor.  Hispanic-Asian, Korean-Mexican, Cuban-Vietnamese, Peruvian-Japanese, Italian Indian.  Each of these cooking styles offering its own spectrum of flavor and spice, but being merged with one another to create a fantastic fusion of flavor and form.

As the millennial generation will continue to lead this quest for fantastical fusion flavors the sky is the limit.  I see many combinations coming to fruition in the near future, but here is where I see the next wave of flavor heading.

1) Latino-Indian – as Americans we continue to be scared of curry and Indian spices, but the palette is starting to open and the Mexican platform seems to be a good way for these two formats to merge.  They share similar handheld formats and spices like cumin and cilantro that seem to make an easier connection.  Samosas have a strange resemblance to an empanada, so I could expect to see a yellow curry and potato empanada or a green chili and chicken samosa in the Trader Joe’ frozen aisle in the near future.

samosa

2) Mexican merging with Vietnamese cuisine – both formats have similar hand held varieties that seem to work well together.  Tortas and bánh mi will fuse together as these two formats continue to make headway with consumers.  You may see a carne asada bánh mi on a food truck near you soon.

banh-mi

3) Japanese Italian – this format is been running through the streets of Brazil for many years, but this will finally start to take hold in the near future as Japanese street food and Italian profiles become mainstream.  Think about how delicious a pizza filled steamed bun would taste.  It’s the upscale Hipster hot pocket.

steam-bun-2

The Ultimate Halloween Candy Beer and Wine Pairing Guide


Alright the weekend is upon us and you are probably wondering how you are going to survive another weekend of candy crazed kids.  In addition, Are you wondering what to do with all that leftover Halloween candy?

Well luckily I have your answer in this post.  Since everything these days is called a “craft” something, I thought it be appropriate that we learn how to pair our craft beers and wine with our kids Halloween candy.  

As I saw many plastic cups in parents hands while walking their kids through the labyrinth of the neighborhood candy maze, I thought it be appropriate to provide these survival guides to get you through the weekend and be ready for next year’s adventure.

I am a believer that just about anything can be paired with beer and wine and as you will clearly see others do share my opinion on this topic as well.  So my recommendation this evening is after the kids have gone to bed or while you are checking their final stash of candy for razor blades and needle, you pull out the candy bars, the sour patch kids, and all of the other goodies you love and finish your evening off right. I could even see a candy pairing party for this weekend so keep your calendars open and enjoy.

Beer Pairing Link: https://beerandbrewing.com/EcUoq4GNMGMMIksOK02as/article/halloween-candy-and-beer-pairings


Wine Paring Link: https://www.vivino.com/wine-news/the-candy-and-wine-matchmaker

To Meat or Not to Meat, That is the Question…


I was once extremely skeptical of the of the terms, “vegeatarian chicken strips”or “vegan tuna”, but I can say that I might have been converted after visiting the vegan butcher in Toronto.  Yes, I put the word vegan + butcher in the same sentence.  That sounds almost as wrong as coconut bacon, doesn’t it?  Well, my recent trip to Yam Chops was an eye opener to how closely a non-meat product can look, taste and feel like the real thing.

It is estimated that global sales of meat substitutes will reach $4B in 2016, a 42% rise since 2010.  That’s a lot of money, right?  Well if you combine this with the 3.5% of the US population or around 7.5M that classify themselves as vegan plus an additional 23M who are vegetarian, you now have a category worth taking about.

In addition, we see a growing base of individuals that are calling themselves Flexitarian.  This loyal group made up mostly of Millennials and GenZ’s has built a meat-free movement that developers are finally starting to realize.  The problem continues to be however, the need for these products to not taste like cardboard or feel like you are knawing on tree bark.   The good news for this industry is from what I tasted, there is hope.

Now I am not saying that the items I sampled had the bloody and delicious texture that we all have grown accustomed to from meat, but for a vegan option it was damn good.  It cut like meat, it looked like meat and believe it or not it tasted like it.

Specifically, the black pepper beef was amazing.  Not only did  it have the look, feel and texture of beef, but it actually had an amazing sautéed beef profile with sweet seared notes and a bit of char.  Keep in mind this products was made from a base of soy, pea protein and wheat, so from those standards it was incredibly close to a real meat experience.  Stringy texture with a bite that if you closed your eyes would be very similar to real beef strips.  Impressive.

I moved onto the Miso Sesame Chick’n and Korean BBQ Chick’n and once again my taste buds were tricked, no mesmerized, by just how close this product was to a real chicken strip- farm raised, butchered and delivered right to my door.  A nice firm texture and an abundance of sauce and flavor helped to take these two dishes over the top.


Feeling like I was a carnivour, I moved onto my third option, Chick’n Shawarma.  Now this was quite a challenge being gluten free and vegan and as it did have a slight resemblance to meat, it overall was what you would expect, disgusting.  In fact, it was like eating a piece of rubber.  Spongy, tasteless and just flat out weird.  This one actually lived out to what you would think vegan meat products taste like.

Finally, there was the vegan, coconut bacon.  Not this just feels flat out immoral in my book personally, but being an open minded guy, I figured I would give it a shot.  I must say as a religious bacon connosiur, I was offended by the mere fact they even used the term bacon in the same sentence.  It was smokey coconut and nothing more.  Listen up Yam Chops, there is only one bacon on this planet and we all know what it is.  That salty, fatty piece of love that should not be downgraded by any vegan.  Sorry to all my vegan and vegetarian friends, but if you don’t indulge, don’t act like you know what this experience is about as bacon lovers may find it offensive.

The final chapter was the vegan tuna.  Once again, chickpeas are not tuna and don’t pretend they are.  This makes the Pescatarians a little unsettled.  They also don’t like anyone messing with their fishy world.  Chickpeas with a touch of Nori doesn’t make something taste like its from the sea.  While I greatly enjoyed the dish I was a bit taken back by the name tuna.

Overall, I was very impressed and would go back and eat there again. I actually try to live a bit more flextarian these days and avoid meat during some meals, especially red meat.  A little less death, a bit healthier, and a lot better for the earth isn’t a bad reason to think twice next time you are ordering.  If it is flavored and prepared right, you will never know the difference anyway.

According to #meatlessmonday for every burger skipped, you can save enough water to drink for the next three years.  Give #meatlesmonday a try, you may enjoy the challenge of preparing recipes and experiencing new spices and culinary adventures.

There are a number of excellent cookbooks out there to help on this journey, but a personal favorite is Thug Kitchen: Eat Like You Give a f*ck by Matt Holloway, Michelle David and Thug Kitchen, LLC.  They take vegetarian cooking to a whole new fuc%ing level with amazingly flavorful combinations that take you on a delicious journey between cuisine types and flavor exploration.

Here is one of my favorite recipes to get you started via Thug Kitchen:

thug-kitchen_recipe1

Cold Mango Soba Noodle Salad

Makes enough for 4-6

15 ounces soba or other thin, long noodle

Dressing:

½ cup chopped mango

¼ cup rice vinegar

¼ cup toasted sesame oil

3 tablespoons lime juice

1 tablespoon tamari or soy sauce

1 tablespoon grape seed or other flavorless oil

1 tablespoon chili garlic paste

1 tablespoon fresh minced ginger

2 cups mango sliced into matchsticks

1 ½ cups radishes sliced into matchsticks*

1 ½ cups cucumbers sliced into matchsticks

½ cup torn mint leaves

½ cup torn basil leaves

½ cup torn cilantro

1. Cook the noodles according to the package directions then run them under cold water to cool them down when they’re done cooking. While the noodles are boiling, make the dressing. Throw the ½ cup mango, vinegar, sesame oil, lime juice, tamari, grape seed oil, chili garlic paste, and ginger into a food processor or blender and run that shit until it’s smooth and looks like a motherfucking dressing.

2. In a large bowl toss together the cooked, cooled noodles, sliced mango, radishes, and cucumbers. Pour over the dressing and then fold in the herbs. Keep tossing until all that shit is good and mixed and the dressing has coated everything. Serve right away or let is chill in the fridge for a couple hours.

*We used watermelon radishes because those bitches are beautiful but regular radishes are fine too. Fucking hate radishes? Use a bell pepper or more cucumbers instead

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