Funktified Food Episode #32 from UnoDeuce Multimedia on Vimeo.
Here’s a blast from the past as we take a look at a web series we produced in conjunction with Dan Vaillancourt a local musical genius, who was also a genius in the kitchen. Enjoy!
Dan demonstrates how to make a fire-roasted tomato basil bruschetta mixture and provides ideas for using the mixture to make an appetizer, light lunch or even an easy, quick and healthy main course. The live footage from this Funktified Food episode was filmed at a live cooking demo at the Midland, MI Farmer’s Market in September 2011.
Funktified Food is doing a live demonstration at the Midland, MI Farmer’s Market and the vast majority of the audience had never made roasted garlic, so we decided to make a simple how-to video. It is super easy.
Dan was recently traveling across the American West performing, hiking and finding all sorts of out of the way local restaurants at which to try new dishes. He didn’t have much time to film a new Funktified Food episode so he decided to share one of his favorite sundaes! This recipe is simple enough that anyone can make it. If you like your sundae creamy, crunchy, fresh and a little salty, then this is the perfect dessert for you.
In this edition of Funktified Food, Dan demonstrates how to make a grilled flat bread pizza directly on the grate of your grill. The toppings are inspired by the vendors at music festivals and street fairs that sell grilled sausages with peppers and onions, enticing the passersby with the scent of grilled sausages. This is a perfect summer meal, a great appetizer or a late night snack for your guests when you are hosting a cookout! He also provides a vegetarian option.
Learn how to make one of Dan’s favorite salads with a Funktified Food twist, named after the state where he lives. You’ll find versions of this salad in restaurants throughout Michigan. He also demonstrates how to make a very simple tangy balsamic vinaigrette to compliment the sweetness of the fresh and dried fruit. Try dried and fresh fruit that is local to you and create your own ‘state salad’ and let us know what you come up with.
Dan from Funktified Food is obsessed with morel mushrooms. Every spring about the time that the last of the snow melts and the trillium starts to bloom…he is out in the woods for a couple weeks in search of the elusive morel mushroom! This episode is a chronicle of this year’s morel season and includes tips for finding, identifying, transporting, preserving and eating morels.
In this Funktified Food episode, Dan demonstrates his favorite way to make garlic bread with a quick fresh herb infused oil and fresh garlic….on the grill! It is perfect for a hot summer day (or any other day) when you don’t want to turn on the oven. It also works well for repelling vampires.
‘Tis the season for another dish inspired by Mexican cuisine. Dan demonstrates an easy refried black beans with chorizo recipe and a ridiculously simple, zesty and creamy Funktified green sauce, and will give you ideas for a few Funktified Food twists on taco toppings. As usual, Dan also gives a vegetarian option.
Dan demonstrates three simple variations of this all natural 100 calorie dessert parfait. This Funktified Food recipe is in response to people asking for healthy recipes. There is a multitude of processed, packaged 100 calorie snack foods on the shelves these days, but this low calorie dessert is packed with flavor AND doesn’t contain any artificial ingredients.
