Suzy

Tonight we made savory s’mores! This is without a doubt my new favorite snack! The melted Brie with prosciutto, hot honey, and strawberries with some salty crackers truly is the perfect bite. I know I’ve been super MIA lately. I recently moved across the country to North Carolina and officially close on the new house tomorrow 🥹 I can’t wait to show you all the new kitchen and start really making cooking videos again ❤️ #savorysmores

I finally found Korean mud snails! I have watched so many mukbang videos of these and I’ve been so curious to try! These almost smelled like black olives and they had a rich briney taste! The texture was similar to oysters. Surprisingly the crunchy part you see from the Mukbang videos is the outer shell! I marinated the snails overnight with chili oil, garlic, and cilantro! I am so excited that this is the first video in my new house! I have so much more to share but things are finally starting to come together 🥰 #mudsnails

I can now say that I have tried a ~goth~ mango! These are called Katsuri mangoes! The outer skin is a deep purple/ green color similar to avocados! The inside is so juicy and has a really bright orange color! These are super rare and the flavor is unlike any mango I have ever had! These taste like a super sweet mango with a hint of custard and jack fruit! Nature is truly amazing 🎃🥭 #fruittok

This might be one of the wildest things I’ve ever made- a frog leg seafood boil!!! I was so excited to find frog legs at Wild Fork- this has been on my to do list for a few weeks now, ever since meeting my neighbor with a seafood allergy! I thought it would be super cool to find a different way to do a seafood boil that’s still fun and delicious without the shellfish! I find that most of the time when I purchase a seafood boil half of the items in it are cooked properly and the other half is grossly overcooked! To avoid that happening to me, I cooked every ingredient separate separately! For the frog legs, I decided to poach those in seasoned butter to keep the meat together while maintaining that tender texture! It’s really important to properly thaw your frog legs and to always cook them to at least a 145F internal temperature. Another trick to keep the butter from burning is adding a little bit of neutral oil- I used algae oil! I added some gochugaru oil on top for a little bit of extra spice/ flavor and of course a few green onions! This was my favorite way I’ve eaten frog legs yet! #seafoodboil

Tonight I made salted egg yolk and crab dumplings 😍 I am so excited I can officially announce I am moving in a couple of days. I have lived 14+ hours away from my family for the past decade and I will finally be closer to home. I will still be spending a lot of time in Orlando but I sold my condo here and I will have a home in North Carolina- truly a dream come true. I have so much more to share on that but for now let’s get back to the dumplings. I had these super fun beetroot dumpling wrappers that inspired this whole idea! I also had some pink celery that I marinated in a savory sauce. I used Dungeness crab meat that I mixed with butter and salted egg yolk paste! For the toppings I used brown butter, those marinated pink celery pieces and Thai basil! This was so delicious and perfect for one of my last meals in this kitchen! #dumplings