Wacky Recipe Wednesday Week No. 10
Welcome to The Daily Meal’s Wacky Wednesday recipe round-up, a series where we reach out to our talented Culinary Content Network of food bloggers and request their strangest, weirdest, and most interesting recipes — creations so “wacky” they make you pause and ask, “Wait…what are you making?”
“Wacky” could mean a strange flavor pairing or interesting cooking method, or it could mean a dish has an absurd presentation or ridiculous background story. No one really knows what craziness Wacky Wednesday will rake in, but I can tell you this: We are definitely having some fun with it.
Check out this week’s wackiest recipes:
Japanese Korean Tofu Sliders
Ninja Baker lets cuisines collide in this slider dish. She tops mild tofu with the “fiery colors and flavors of kimchi cabbage” and sautéed corn, and then places it all on sesame slider buns. The “sweet corn and slider buns soften the spicy crunch of kimchi,” she writes. Find the recipe here.
Gluten-Free Vegan Sparkling Water Waffles
I just love A Dash of Megnut’s wacky technique: She uses sparkling water in her waffle batter for a little extra fluff and lightness (tempura batter is made in the same way). Plus, these waffles are gluten-free! For this recipe, click here.
Tomato Salad With Basil Ice Cream
“I’ve gone mad! Mad, I tell you!” Coley Cooks says. She makes an iced herbaceous treat and pairs it with beautiful heirloom tomatoes for her twist on a caprese salad. “The creaminess of the ice cream actually mimics the creaminess of fresh mozzarella in a Caprese salad, and the potent basil flavor ties it all together.” A little drizzle of olive oil, a sprinkle of sea salt, and you are good to go. Check it out here.
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