Suzy

My newest obsession- macapuno coconuts! These are absolutely incredible! My friend Gray sent me one from South Florida to try! These coconuts are filled in the center with a gooey sticky liquid that is strangely so delicious. Even the white part around the edges has a fatty texture. Though it wasn’t as sweet as other coconuts I’ve had the unique texture definitely made up for it! I let mine set in the fridge and chill before trying and it was truly an incredible experience 😍 #macapunococonut #rarefruit #fruittok

Though I’m not at Coachella or watching the Masters today I’m going to show you all how to fry an emu egg! This has been my dream ingredient for awhile now and I was finally able to source one from @Forest Meadow Ranch 💙 Emu eggs have a beautiful bluish green color with a rough texture. They are huge compared to regular chicken eggs. I was absolutely terrified when I was opening the emu egg. I used the back of a kitchen knife to gently tap the egg until it started to crack. Then I removed the top and the membrane. Today was my lucky day because the whole egg came out of the shell without breaking the yolk 🥹 I had my pan already buttered so I wouldn’t have to move the egg again. Fried eggs are my favorite so I made a fried emu egg! I like my eggs sunny side up. Once the emu egg was almost cooked the yolk has a bubble that burst and it started to leak so I had to scramble to find a plate and get it off the pan 😂 I added chives on top and then made butter fried croissant pieces to dip in the yolk. The egg whites of the emu eggs are also delicious. I made little breakfast sandwiches with the croissant pieces, the emu yolk, and some caviar! This was the perfect Saturday breakfast 💙 #emu #emueggs

I have always wanted to try Rocky Mountain oysters and I was finally able to source some! These were so fun to make. Rocky Mountain oysters are for lack of better words bull balls 🙈 Most eat these fried but I decided to brine them then smoke them for extra flavor! I started out by making a garlicky brine and letting these set in that brine in the fridge for 3 days. Then I placed them in warm water for ten minutes. This helps get the meat more firm so the membrane comes off easier- that part is not glamorous trust me 🙃 Once the membranes were removed I coated the balls in olive oil and covered them in a sweet and spicy rub. I then let put them on the smoker for 1.5 hours at 225F. I rotated them every 30 minutes so the texture from the rack would be even around it for a more interesting presentation. Once the Rocky Mountain oysters were cooked I let them cool off for a few minutes in the fridge. Next I sliced them up. The texture is soft and slightly chewy and the flavor is like what you’d expect with an organ meat. Surprisingly not bad at all. I added some jalapeño relish and crispy shallots on top! #rockymountainoysters #traeger

One of the most unique ingredients I get to work with is definitely huitlacoche! This is my third year being able to source it! Huitlacoche is pretty much corn that’s been attacked by fungus. Where I’m from it’s called corn smut! Huitlacoche considered a delicacy in many parts of Mexico and some even call it the Mexican truffle! I’m sure you’re wondering what does Huitlacoche taste like- it’s sweet earthy and almost has hints of balsamic vinegar in it! If you get it at the right ripeness Huitlacoche has a super creamy texture! I’ve found the most popular preparation of Huitlacoche is in quesadillas- so I did a little play on that and made a queso dip! I sautéed the Huitlacoche with Calabrian chilis and salted butter. Then I mixed it with cream cheese and mozzarella and toooed that mixture with chives and Parmesan! I broiled the dip until the cheese on top was a golden color! The final result was so delicious! I paired the huitlacoche dip with corn tortillas 😍 #huitlacoche #cheesedip

I know I talk about these a lot but I am OBSESSED with sunchokes 😍 These are also known as Jerusalem artichokes. They grow on the roots of a special type of sunflower. The flavor is nutty and almost tastes, like artichoke. They are less starchy than potatoes and have a soft light texture! The first I do when working with sunchokes is wash them off with water then really get into the crevices by scrubbing them. I then coated the sunchokes with olive oil and sea foam salt before roasting in the oven at 400F. You know when these are done when the knobs get squishy! I wanted to go for a baked potato type of vibe so I filled the sunchokes with Brie, crispy prosciutto, and chives! I added some caviar to a few of them too for the perfect bite 😍 Sunchokes are good slices thin and fried like chips too but I have to say I prefer these roasted like this the most! #sunchokes #brie #caviar

This one is for all of my plant people- Hoya nectar!! This was undoubtably the coolest food experience I’ve ever had. My friends at @Blue Moon Tropicals spent two weeks collecting this nectar from different types of Hoya and shared some with me 🥹❤️ I have been collecting plants for a little over year, so this is a dream come true- I can’t think of a better way to celebrate reaching 1,000,000 followers across all of my platforms than this! Growing up one of my favorite things to do get the nectar out of honeysuckles. This was a similar experience, but the nectar has a much more intense flavor! I didn’t really want to add anything extra to this because it is such a special ingredient, so I mixed a little bit of the nectar with filtered water and carbonated it to make a Hoya seltzer! I had to add some pansies and bee pollen too ❤️ #hoya #PlantTok #rarefood

After years of searching I have finally found a banana that I like- they are called praying hand bananas. These bananas grow in clusters that resemble two hands together. Each banana is seperate with their own peels which I thought was soooo cool! These bananas have a sweet tangy flavor with a creamy texture u like any other banana I have ever tried! Naturally I had to make a banana pudding. I decided to chop up the bananas then make a chai tea infused vanilla pudding for it! For the crunchy element I toasted cinnamon graham crackers in brown butter and added a little flakey salt. I started out by making a deconstructed banana pudding type of vibe- though it looked aesthetic I have to admit the banana pudding in the bowl had the best texture and flavor 😍 #prayinghandbananas #bananapudding

I am really proud of this octopus carpaccio I made! Especially because it was so easy to make- not to mention it was delicious 🐙 I was reallly curious to see if this would work with premade octopus tentacles and without any binders to keep the tentacles together. I got the tentacles from my forever favorite spot Wild Fork then let them thaw. I didn’t do anything to the octopus not even adding seasoning (until the end) just for the sake of research. The only vessel I had that would work for this was a deli cup that I lined with plastic wrap 🙈 The key to making this work I learned was adding each tentacle carefully without leaving any extra space in between. I had to use a candle wrapped with foil to pres the tentacles down which surprisingly was the perfect size for what I needed! I used that same candle to weigh the tentacles down in the freezer (I also added a bag of ice on top of that for a little bit of extra weight!) I waited a few hours then removed the tentacles from the cup and very carefully sliced the pieces. That was truly the most stressful and scary part of this whole process 😂 I garnished with olive oil, olive oil pearls, pink peppercorns, pink lemon pulp, capers, flakey salt, and dill! I am so so happy this worked the way I was hoping! #octopus #carpaccio

Today I got to work with a super fun ingredient- purple sea urchins! If you can’t tell by now, purple is my all-time favorite color. Sea urchins to me look like they could be a Pokémon, especially when they are purple! Believe it or not they’re actually really easy to prepare! When opening the sea, I like to use scissors and first cut around and remove the beak (at least I think it’s a beak 🙈) then I cut around the edges and clean out the inside with salted water. The part of the sea urchin that is edible is actually the reproductive organs- this is the orange part around the edges called uni. Uni is extremely delicate. I like to use a caviar spoon to gently remove it from the shell! The flavor of Uni is rich and tastes like the ocean . The texture is super creamy and it almost melts in your mouth. The best way to eat is when the sea urchin is still fresh and alive when you remove the meat! I used a beautiful pasta sheet that I cooked and brown butter with thyme and pink peppercorns . Then I added some to the bottom of the plate with chives and more of that brown butter, and I covered it with the pasta sheet. I added more chives, pink, peppercorns, fresh Uni, lemon zest and flaky salt on top! This was really good Uni so I wanted to keep it fully intact when I ate it ! I really love creamy Uni sauces as well but today this was a perfect treat. #purpleuni #seaurchin

I am so excited to show you all the best bites in Toronto we had today! Watch til the end for a special surprise 😉 Toronto is such a cool city with an incredible food scene. We spent the last two nights in Niagara Falls and I was so excited to finally get here and get back to making content. 🦞 Stop 1: Blue Claw Lobster Shack- it’s a quick service lobster spot serving lobster rolls in Toronto! We got the crispy lobster roll and the spicy lobster roll. The crispy lobster roll was a solid 10 but the spicy one was mid. 🥟 Stop 2: Yummy Yummy Dumplings- this is a resturant that specializes in foods from the Shandong region of China. We got the green pepper chicken dumplings, the corn and shrimp dumplings, the beef scallion pancakes, and of course the Xiao Long Bao (soup dumplings). The soup dumplings were the best I’ve ever had! 🧋Stop 3: Pacific Mall- this was a super cool market we stumbled across. I got a delicious fruit boba then we got a cheese soufflé for us and a soufflé cheesecake to give our air bnb host! 🍗 Stop 4: Magic BBQ & Seafood- we called it an early night and got Peking duck for dinner! There is nothing better than a crispy juicy duck served with pancakes, cucumber, green onions, and of course pancakes 😍 I already have tomorrow planned out so stay tuned on where we eat next in Toronto 💎 #toronto #torontofood

I am so proud of myself for the mosaic asparagus I made! This was the perfect Easter brunch. I live really far away from my family so I like to do special meals whenever I’m gone for a holiday. My parents grow their own asparagus so this reminded me of my family ❤️ White asparagus is really cool because it grows underground away from any sunlight giving it the white color. The outer layer is tough so I like to remove it before poaching the asparagus. White asparagus is sweet and tender when slow poached with butter! I wanted to go for the mosaic effect so I wrapped the asparagus is jamon then nori then wrapping all of those pieces together in another big piece of nori. The scariest part of all of this was wrapping it in seran wrap 🙈 I was so excited with how this one turned out. I used some of the asparagus broth as the base then I brushed on brown butter on top. I added some chives and wine soaked mustard seeds too for a little extra flavor ✨ #whiteasparagus #jamon

My plan for today was to make grilled pickles but I live in Florida and the blind mosquitoes won 🙈 Living by a lake is cool until all of the blind mosquitoes hatch at the same time 😂 I improvised and made charred pickles instead of grilled pickles and they turned out incredible! I started out by tossing cucumbers in toom and olive oil to give the cucumbers a flavor to stick when they were charred with the blow torch. I then made a pickle brine with garlic, mustard seeds, cane sugar, peppercorns, apple cider vinegar, and dill. Then I used my vacuum chamber to do a quick pickle! I will never get tired of using the vacuum chamber it is so fun. I did let the pickles wet in that brine for another few hours to really let all of the flavors absorb! I made a cream cheese and toom dip for the pickles with some chili oil and I served in all together on a butter toasted slice of focaccia bread! The depth of flavor the pickles had was next level! #pickles #pickletok #grilledpickles

Who would have thought my first time finding fresh snake fruit (Salak) would be in a fruit shop in downtown Toronto! This video was filmed in our Airbnb in Toronto too! Snakefruit is one of those fruits where everytime I can get my hands on it I have to get it! The outer skin looks so much like snakeskin! Be super careful when peeling these because trust me it hurts 😂 The fruit inside reminds me a lot of garlic cloves. Snakefeuit has the flavor of a mix of jackfruit and mangos. I prefer to have it softer versus crunchy. I find the texture is much less astringent once the fruit starts to get soft and juicy #snakefruit #salak #rarefruit

Today I made a giant ostrich egg deviled egg!!! This ostrich egg was almost as big as my pug and if you’re wondering it did come wrapped in a diaper 🙈 Ostrich eggs take two hours to hard boil- I learned this the hard way last week. The shell has a similar texture to hard crabs and egg whites are almost a jelly like texture. The scariest and most difficult part about this whole cook was removing the shell. There’s a thick membrane under the ostrich egg shell that sticks to the egg whites. I learned that is you gently remove it with your finger as you remove the shell it won’t rip the egg whites when taking the shell pieces off. It’s also really really important to make sure the egg is fully cooled off before cracking into it! Now back to the deviled eggs! I did a filling with mustard, capers, mayo, truffles, my favorite local hot sauce, dill, cracked pepper, and a little bit of relish! I then piped the filling into the egg and added more of the sweet sriracha sauce on top- it is like a mix of sweet chili sauce and sriracha! I was pretty disappointed that the shell didn’t come off clean so to cover the small imperfections I decorated the plate with dill, greens, pink lemons, and of course edible flowers! This was such a fun dish to make and I’m so excited with how it turned out in the end. #ostrichegg #deviledeggs

I finally tried one of my dream ingredients- abalone! I have always wanted to get it fresh. Abalone have the most beautiful shells that have been the inspo behind a bunch of my fingernail designs. The ones I got already had half of the shell removed. Abalone are really interesting because they have a slimey layer around the edges that is almost like squid ink. I added salt and warm water to make these easier to clean- though the scrubbing part wasn’t very fun 🙈 Once the abalone were cleaned I added each one to salted ice water as I cleaned the others. Then I scored the top and added a sauce of spicy vinegar, soy sauce, and sesame oil before steaming the abalone for 8 minutes. These looked so cool once cooked! I fried garlic and Thai chili peppers in butter and added it on top. Abalone has a scallop like flavor and a texture that is a little bit chewy but still delicious! #abalone #seafoodtok

When I say I want a pickled beet salad- this is what I mean 😍 This dish was so much fun to make. Ever since I was a kid I have had an obsession with beets. The beautiful red color and the sweet earthy flavor is truly one of a kind. When making pickled beets I always like the roast the beets first. This really helps intensify the color and flavor. When they are roasted for the right amount of time (I like to do one hour covered in foil at 400F) the skin will easily peel off. I then thinly sliced the beets and covered them with a pickle brine. I marinated the beets for about an hour! For the filling I blended mozzarella cheese with heavy cream and added chives, wine pickled mustard seeds, Meyer lemon zest, and flakey salt! It is really important to make sure the beets are still slightly warm before filling and folding into what ever shape you like- I had to make mine look like little beet Rangoons! I topped the stuffed beets with olive oil, more lemon zest, chives, and a balsamic glaze! I am obsessed with how this turned out! #beets #saladtok #pickling

What looks like a sweet potato but tastes like pears- yacon!! Also known as a Peruvian ground apple. Yacon grow on the root of certain types of daisy’s. I didn’t know what to expect with this one because a lot of the times when things are supposed to taste a certain way they don’t. This was a complete mind trip and I love it! The yacon was covered in dirt that looked and felt like clay! I peeled off the outer skin and sliced thin slices. The flavor tasted exactly like a pear and the texture was like a crunchy apple 🤯 These also oxidize to a grayish color versus the pinkish color you get with potatoes. There’s also no extra starch on these the texture is just like an apple or a pear. I decided to pair the yacon with a crab salad! I used snow crab that I mixed with dill, chives, mustard seeds, olive oil, orange juice, salt, and pepper! I used those sliced yacon to roll the crab salad into for the perfect crunchy crab filled bite! I topped the stuffed yacon with more olive oil, chives, dill, soy sauce salt, lemon zest, and an edible flower! This was a million times better than I could have ever expected. It was the most expensive root veggie I have ever purchased and worth every single penny! #yacon #snowcrab

This is your sign to try freeze dried cheesecake! The texture is a little funny on its own but it makes the most perfect crunchy topping I have ever had! I decided to pair it with strawberries. I wanted to go for a reverse strawberry shortcake type of vibe! I added vanilla bean paste to creme fraiche then whipped it. Using that to dip the strawberries in. Then I mashed up all of those different freeze dried cheesecake flavors for the crunchy topping. This had no business being as delicious as it was 😍 #freezedried #cheesecake #strawberry

This is the coolest root veggie I have ever tried- salsify! Man called us the oyster plant. Salsify is really hard to find and so delicious! What makes unique is that it has a flavor similar to oysters with the texture of a potato! It’s really hard to describe, but the flavor is bony and slightly fishy, but in a very pleasant and delicious way! Salsify grows on the root of a special type of dandelion- even cooler the salsify plants grow giant versions of the puffy dandelion flowers (I don’t know what to call those but the ones you blow apart to make a wish). I got the roots with a lot of dirt and mud so I first washed them off. Next I wore gloves to peel the salsify roots because they oxidize extremely quickly and it stains! After each route was peeled I put them in an ice bath with lemon juice to help stop the oxidation! I boiled these lightly with peppercorns and rosemary for about 15 minutes. Next I fried the salsify in bacon fat! I used extra thiccc cut bacon that I first fried in the pan- then I finished it in the oven. I pan fried the roots in the bacon fat on medium heat to help them absorb the flavor and get good color without overcooking or burning! These were legit the best root veg I have ever had in my life! I paired them with the thick cut bacon, chives, pink peppercorns, flakey salt, and a little bit more bacon fat. The final result was so magical 😍✨ #salsify #bacon

I just made my best tacos yet- Carne Mochomos!! (I’m apologizing in advance if this was mispronounced). Carne Mochomos is Mexican style dried shredded meat that is absolutely delicious! The texture is crispy yet melts in your mouth when cooked in its own fat 😍 I was told to put the guac on the bottom of the tortillas so the meat stayed crispy! I started out by cutting the meat with the grain (this helps get longer strands) then I simmered it with herbs and spices for 6 hours! You can tell when it’s ready because the strands start falling apart on their own. I strained and saved the broth as well as the extra fat pieces to make the beef fat that I fried those shredded pieces in. Now here’s the difficult part- shredding the meat. I shredded each individual strand and it made me appreciate this dish so much more with the amount of time and love it takes to make ❤️ I used even more of the beef fat to fry the corn tortillas with then I made a quick chunky guacamole! I put the guacamole on first then I added that delicious crispy shredded beef! This was truly one of the best first bites of a taco I have ever had! I cannot wait to experiment with this method more with other meats but for now I’m very full and happy ❤️ #cincodemayo #tacos