This week’s recipe isn’t so much a soup as it is more a kind of dirty rice concoction backed by plump shrimp and hearty potatoes. One thing is certain about our pal Shimmy’s recipe: you won’t walk away without a full belly and pleasant disposition afterward.
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Intro/Outro song is “The Third Man Theme (Live @ KEXP)” by Rat City Brass and is licensed under a FMA-Limited License.
Come, weary travelers, and stop a spell. This week on the DnA Foodcast we tackle The Gourmet’s signature recipe, Potage le Magnifique. If you’re kinda lost, The Gourmet isn’t so much a person as a virtual person in a video game — specifically, Bethesda’s latest game, The Elder Scrolls V: Skyrim. It’s kind of become our obsession.
You know, we all take sauce for granted. Whether it comes from a jar or fully seasoned out of a can, it seems we’ve become content with popping a top and dumping sludge on our pasta, calling it a day. Well, not anymore; not the DnA Foodcast. Amanda P.’s hearty sauce is stacked with sweet and spicy medleys, perfect for drizzling over some pasta or, in the case of Dave, just dunking some bread right in there. Enjoy!
What’s more American than a burger? Well, this isn’t your normal burger — inside, it hides layers of onions, peppers and so much flavor. It’s the perfect meal for the fan of spicy foods in your life. (Or, the perfect meal to serve your most wussy enemy.)
This week, we cook something without actually cooking it. Er, actually, it is cooked, in a sense — we just ditch the oven for another cool summer treat: the Ceviche! It’s a tasty dish that’s sure to impress company, just maybe let them try it before you told them how you “cooked” it.
“Ceviche tipico” if far and away the most exotic dish we’ve made on the foodcast. Given to us by John C., a totally legit chef, required some extra effort on our part — stumbling along the way — but it was well worth learning how to make this refreshing dish and experiencing “Leche de Tigre”! Give the show a listen before you go and try making ceviche for yourself. It’s definitely one episode you’ll want to hear where we got confuzzled along the path to tasty.
We’re back to our weekly schedule! In our latest episode, we tackle Greg M’s crepes (or crêpes) — no, they’re not just thin pancakes from France. Crepes have a storied legacy all their own (which we in no way get into) and deserve to be treated with respect. And jam. Lots of jam… and Nutella.
This week, the boys prepare a savory, soupy southern treat: Etouffee. It requires quite a few ingredients, but is surprisingly easy to prepare. The only drawback is that the original recipe calls for crawfish tails — very hard to find if you live in San Francisco or Boston. Thankfully, shrimp works, too!
Like clockwork, another episode of the DnA Foodcast is here to help you get through those hungry times. Okay, this episode is a bit long, but don’t let that fool you, this meal could have been done in about 20 minutes. This week, hosts Dave and Alexander prepare a simple, yet highly delicious recipe, submitted by 
Allow us to assist: Ay Two Fay. The DnA Foodcast goes cajun next week … well, as close as we can get without access to crawfish. This classic, homey Louisiana meal was in a book of old family recipes given to Trey B. by his father-in-law. Don’t let the fancy French name or list of ingredients concern you, this was so amazingly simple to prepare and it’s even better as leftovers. Here we go:
For our seventh episode, we tackle one of the most basic recipes out there: Meatloaf, submitted by Sean G. Surprisingly, neither Alexander nor Dave had prepared a meatloaf prior to this episode — but you’ll be happy to know our inexperience barely got in the way of preparing the hearty, delicious dish you see above!
In honor of Cinco de Mayo, we’re making tacos! What does Cinco de Mayo actually celebrate? Well, we cover that too.
Next Wednesday the DnA Foodcast celebrates Cinco de Mayo in classic gringo fashion with tequila and tacos, sponsored by Espolón tequila. The recipe comes from Dave, but we may make it a tradition to try a different taco recipe each year. This time around, it’s the basics:
Next Wednesday the DnA Foodcast combines ideas from several cultures that taste delicious together. For our second listener submitted recipe we went with something that we hope becomes the traditional Breakfast Burrito — it will be around our homes.
For our initial episode featuring a listener submitted recipe we went with the first enthusiastic email we received at the DnA Foodcast. It may be unconventional, but it’s a Tangy Chicken meal with one component even we weren’t sure of: a microwave. Don’t panic. The ingredients for Tyler C’s recipe are simple to obtain and you can easily make it using an oven or stove top. What you’ll need: