St. Louis, U.S.A. – This summer, Bud Light and acclaimed chef and TV host Aaron Sanchez are teaming up for a new national summer grilling campaign: “Amigos y Carne Asada.” Celebrating the time-honored Latino tradition, “Amigos y Carne Asada” will celebrate the perfect trifecta of beer, grilling and friends.

Having achieved national fame for hosting the Food Network’s “Heat Seekers,” “Chefs vs. City” and participating as a judge on “Chopped,” Sanchez is currently the host of the Spanish-language cooking series, “Aaron Loves NY,” on Utilisima, a FOX-owned network.

Beginning this Sunday, July 22 at 10pm ET/PT, Sanchez will appear as a judge on the Food Networks’ “Chopped: Grill Masters,” in which 16 grilling professionals face off for a $50,000 grand prize over five episodes. Known as one of the country’s foremost experts in Latin cooking, Sanchez is uniquely suited for his role as Bud Light Carne Asada Master.

Through his partnership with Bud Light, Sanchez will host a series of lively parties, Carne Asada cook-offs and giveaways this year, and will appear in bilingual TV creative, beginning with a :30 commercial titled “Anecdote & Fuel.” Additionally, Sanchez will appear in bilingual print, radio, outdoor, digital and point-of-sale materials.

“When Bud Light came to me with this opportunity, I was excited to be able to share Carne Asada on a larger level across the country,” says Sanchez. “Carne Asada is a time to celebrate with friends and family – it’s all about the food, music, good times and, of course, Bud Light – so this is a perfect match.”

“With his charismatic personality and world-class culinary skills, Aaron was the ideal fit for helping launch our Carne Asada program,” said Mike Sundet, vice president, Bud Light. “Our goal is to help elevateCarne Asada among adult beer drinkers, while infusing Bud Light’s personality into the tradition.”

For more information on the Bud Light “Amigos y Carne Asada” program, please visit the Bud Light Latino Facebook page.

About Aaron Sanchez

In addition to hosting “Heat Seekers”, Sanchez is a judge on Food Network’s “Chopped,” “Chopped All-Stars” & “Chopped: Grill Masters” and host of Utilisima’s #1 rated Spanish-Language Cooking Series, “Aaron Loves NY.” He is the author of Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours (Atria Books; Oct. 2011). Sanchez was also named one of People Magazine’s “50 Most Beautiful People” and designed the first-ever line of signature chef footwear for MOZO Shoes. For more information, visit www.facebook.com/ChefAaronSanchez.

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Cupcakes are one of those undeniably sweet treats people just can’t get enough of these days. With a cupcake craze going on throughout the mainstream culinary industry, boutique cupcake shops and even a mobile cupcake truck have sprouted out all around New York City. While the Big Apple isn’t the only city to snag a few of these delectable goodies, making cupcakes at home is an easy way to indulge without leaving the kitchen.

Here are a few simple recipes that are packed full of different flavor combinations.

Coconut Cupcakes

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

Frosting: 

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

Directions

Set the oven to 325 degrees Fahrenheit.

Use an electric mixer to combine the butter and sugar until the texture becomes fluffy. Continue to mix while adding the 5 eggs. Make sure to add each egg separately. Combine the almond and vanilla extract.

Using a separate bowl, mix together the dry ingredients. Add the baking soda, salt, baking powder, and flour.

Add a portion of the dry ingredients to the wet ingredients as it continues to mix. Switch from the dry ingredients to the buttermilk, making sure all the ingredients are combined well. When finished, add the coconut. Do not use the electric mixer when combining the coconut. Instead, use a spoon to fold the coconut into the batter.

Fill a muffin pan with the cupcake batter and bake for 25 to 35 minutes.

While the cupcakes are baking in the oven, it is a perfect time to make the frosting. Using an electric mixer, combine the butter, cream cheese, vanilla extract, and almond extract. Continue to mix while adding the confectioners’ sugar.

After taking the cupcakes out of the oven, let them cool completely before frosting. Coconut flakes can be sprinkled on top of each cupcake for more flavor.

This recipe makes 18 to 20 cupcakes. Recipe courtesy of Ina Garten of the Food Network.

For a spicy twist on the traditional red velvet cake, try these Red Hot Velvet Cupcakes.

Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting

Ingredients

Cupcakes:

• 2 cups sugar
• 1 1/4 cups all-purpose flour
• 1 cup plus 2 tablespoons cake flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons cayenne powder
• 1 1/2 teaspoons fine salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups canola oil
• 2 eggs
• 1 ounce red liquid food coloring
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Fiery Cinnamon Cream Cheese Frosting:

• 2 sticks butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 6 to 7 cups powdered sugar
• 1/2 to 1 shot cinnamon schnapps

Directions

Set the oven to 350 degrees Fahrenheit.

Use a bowl to pour in the dry ingredients. Mix the sugar, cake flour, all purpose flour, cayenne powder, salt, cocoa, cinnamon, and baking soda.

Use an electric mixer to combine the wet ingredients. First, combine the oil and eggs. Then add the vanilla extract and red food coloring. With the electric mixer on a low speed, add a portion of the dry ingredients, followed by a portion of the buttermilk. Switch between the dry ingredients and buttermilk until all ingredients are incorporated.

Fill a muffin tin with the batter and cook for 20 to 25 minutes.

While the cupcakes are baking, make the frosting. Use an electric mixer to combine the cream cheese and butter until it has a light texture. Add vanilla extract, salt, and cinnamon. Continue mixing the ingredients while adding the powdered sugar and schnapps. Make sure the frosting becomes smooth.

Cool the cupcakes completely after removing from the oven. Top each cupcake with the frosting.

This recipe makes 24 cupcakes. Recipe courtesy of Anthony Valerio of Cupcake Wars on Food Network.

For an easy to bake cupcake with fresh fruit incorporated in the topping, try these Raspberry Cream Cupcakes.

Raspberry Cream Cupcakes 

Ingredients

• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Directions

Set the oven to 350 degrees Fahrenheit.

Use a large bowl and an electric mixer to combine the ingredients. Add together the cake mix, almond extract, butter, egg whites, water, and vanilla extract. Make sure to mix all the ingredients thoroughly until the batter is smooth.

Fill the muffin tin with the batter and bake for 15 minutes.

While the cupcakes are baking, use the electric mixer to combine the powdered sugar and cream. Mix until the texture forms peaks. Take one and a half containers of fresh raspberries and mash them together in a bowl. Fold the mashed raspberries into the whipped cream.

Cool the cupcakes after removing from the oven and add a dollop of the raspberry whipped cream on each cupcake. Use extra raspberries and powdered sugar as garnish.

This recipe makes 18 cupcakes. Recipe courtesy of Giada de Laurentiis of Food Network.

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Food Network’s annual Wine and Food Festival will be coming to New York City from September 29 to October 2. This festival is in its fourth year, and has been widely successful in the past. The culinary festival is presented by “Food & Wine,” and will be showcasing some of the most popular chefs in the culinary industry.

The Wine and Food Festival is sure to bring big name celebrity chefs and food lovers alike to an array of events across New York City. The weekend will be full of discussions and cooking demonstrations for all those who love to cook and eat delicious food. The Wine and Food Festival is hosted by the Food Bank of New York City, and aims to reduce hunger throughout the city.

Share Our Strength is another organization that is working with the festival with the purpose of ending childhood hunger. This popular food festival brings together celebrated chefs and lovers of the culinary industry to give back to charities. All of the money made throughout the weekend-long festival will go to the Food Bank of New York City and Share Our Strength.

Practically all of Food Network’s beloved stars will be on hand for the 2011 Wine and Food Festival. Television personalities in attendance will include Sunny Anderson, host of “Cooking for Real,” and Anne Burrell, host of “Secrets of a Restaurant Chef.”

Italian chef and Emmy Award winner Giada De Laurentiis will be at the festival, as well as everyone’s favorite southern comfort cook, Paula Deen. Sandra Lee, Bobby Flay, and Pat and Gina Neely, also Food Network celebrities, will also be at the festival. Dozens of food-centered events will be taking place over the course of the weekend.

Celebrity Chef Emeril Lagasse will be hosting “Chelsea Market After Dark” on September 29. Also on September 29, Anne Burrell will be hosting an event entitled “Rock & Bowl.” October 1 is when people can enjoy sushi and karaoke with Japanese chef Masaharu Morimoto.

There are events based on almost every culinary aspect, including everything from seafood to meatballs and burgers. There are also events for children that encourage youngsters to get involved with cooking. Tickets for these events have to be purchased beforehand, and many star studded events are already sold out. Events hosted by famous chef Jacques Pepin and actress Whoopi Goldberg are among the events that are already filled up.

While many of the events are pricey, there are some free events throughout the city that food lovers can participate in without breaking the bank. Chef Eric Ripert, widely known for his restaurant Le Bernardin, will be on hand at the Standard Hotel on September 30 to play a round of 21 Questions, where he will answer questions from the audience.

On October 1, Food Network personalities including Paula Deen, Alton Brown, and Robert Irvine will be in attendance at the Illy Park Book Signing. It is a great chance for fans to meet some of their favorite celebrity chefs.

The 2011 Wine and Food Festival will be a highlight in the culinary world. Attendees can choose from a large selection of events that showcases all aspects of cooking. With a large attendance from chefs and celebrities, the start studded festival will bring excitement through the love of food.
Image Courtesy of  http://www.flickr.com/photos/thecosmopolitan/

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New York City has joined in dining from food trucks as the popularity of the dining style has skyrocketed across many cosmopolitan cities.

Food truck festivals have sprouted up across New York City over the weekend of August 20th and 21st, bringing tasty treats to Manhattan and Brooklyn. Specialty food trucks serving anything from kimchee tacos to lobster have ushered in a new wave of fast food. They are generating loyal customers with hearty appetites.

More than 30 food trucks gathered in the heart of South Street Seaport on August 20th to share their individual cuisine. With the appropriately named PARKED festival, food trucks lined Water Street and Fulton Street as customers sampled an array of food.

The trucks were open from 10 a.m. to 8 p.m., which gave people plenty of time to enjoy the outdoor atmosphere of hopping from one food truck to another. Each truck provided customers with their regular menu, along with $5 and $8 meal options specifically for the festival.

The PARKED festival started just four years ago with a handful of food trucks gathering together to share a love of the culinary art. It has now expanded to a much larger festival, showcasing cuisine from around the world.

A crowd favorite at the festival was Korilla Korean taco truck, which serves the familiarity of Korean barbeque in new forms. Making tacos, burritos, and chosun bowls, people stood in long lines to taste some food from this Korean food truck. The popularity of the Korilla Korean taco truck has landed it on the second season of Food Network’s “The Great Food Truck Race,” where eight food trucks compete for a prize of $100,000.

Jumping over towards Middle Eastern cuisine, the Taim food truck cooked up their signature falafel sandwiches, along with hummus, Israeli salad and a wide selection of homemade drinks and smoothies. This Middle Eastern truck is an extension of Taim’s permanent location in the West Village, where lines are always equally long.

The popular falafel and the chef behind the creation, Einat Admony, have appeared on Food Network’s “Throwdown with Bobby Flay,” generating buzz for the cuisine.

Yet another food truck that has had Food Network exposure is Wafels & Dinges, a Belgian waffle truck that is known throughout New York City. Customers can choose between the Brussels Wafel or liege wafel, and add toppings, which are called dinges. Nutella, Belgian chocolate, and walnuts are just some options for the tasty wafels.

Wafels & Dinges also has a distinct barbeque pulled pork wafel, and their signature “de Throwdown wafel” which was highlighted on an episode of Food Network’s “Throwdown with Bobby Flay.”

Other food trucks that participated in the PARKED festival included Coolhaus Ice Cream with thick ice cream sandwiches, Kelvin Natural Slush Co, serving up shaved ice, and Red Hook Lobster Pound.  Consumers were also able to enjoy dishes from Mexicue Food Truck, Van Leeuwen Ice Cream, the Treats Truck, and Schnitzel and Things, among many others.

Along with the large selection of food, the PARKED festival also offered live music on a a main stage in South Street Seaport. Diners were able to listen to music from Two Man Gentleman Band, Soul 2 Seoul, Anais Mitchell, Naomi Shelton and the Gospel Queens, and Mikey Palms. A beer garden was created for the day as well.

Face painting was available for children, while cooking demonstrations were open for adults. The event offered plenty of free options for anyone wanting to spend some time outdoors.

Just over the bridge in Brooklyn, food trucks gathered once again on August 21st in Grand Army Plaza. The Prospect Park Alliance hosted the Food Truck Rally, which happens every third Sunday from June to October. Many of the same food trucks showed up at the Food Truck Rally and were met with equal enthusiasm from Brooklyn patrons.

Diners were able to eat grilled cheese sandwiches from Gorilla Cheese NYC, dumplings from Rickshaw Dumpling Truck and drink coffee from Mud Truck, along with other cuisines. Many chose to bring their meals into Prospect Park, just steps away from the Food Truck Rally.

The popularity of food trucks has become a staple in the New York City dining experience. Festivals like PARKED and the Food Truck Rally showcased these favorite meals on wheels throughout the weekend.

Image Courtesy of  bernardoh

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