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Valentino 2020

Valentino 2020

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Valentino Fashion, Accessories and AD Campaigns 2020.

Ahi Tuna Mini Tostada Bites

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Ahi Tuna Mini Tostada Bites

Perfect Bites Appetizer

  • 6 6 1/2 inch corn tortillas
  • Canola oil, for frying
  • 1/2 lb raw sushi grade ahi, cut into small cubes
  • 1-1/2 tbsp ponzu sauce
  • 1/2 tsp sesame oil
  • 1/3 cup mayonnaise
  • 1-1/2 tsp sambal oelek (fresh chile paste), or to taste
  • 2 cup finely shredded green cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp rice wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1 ripe avocado
  • Lime wedges

  1. To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.

  2. In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.

  3. For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.

United States Travel

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United States Travel Photography: Cities, Regions, Monuments, Landmarks, landscapes, highlights, places to go, people, folklore, costumes, culture and history.

Elsa Hosk

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Elsa Hosk for Luisa Spagnoli S-S 2020

Salvatore Ferragamo Fall-2020

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Salvatore Ferragamo Fall-2020 RTW

The Oscar’s 2020

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The Oscar’s 2020 – Red Carpet

Vanity Fair Oscar Party 2020

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Vanity Fair Oscar Party 2020

Kylie Jenner

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Kylie Jenner Editorials & Wallpapers Media 2020

Caprese Garlic Bread

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Caprese Garlic Bread

This recipe is even wonderful when tomatoes aren't in season. In the oven, sad-looking slices take on a deeper, sweeter, more tomato-y flavor. If you don't want to make your own balsamic glaze, you can find it bottled at most grocery stores. 

  • 1 loaf ciabatta, halved lengthwise
  • 1/2 cup (1 stick) butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 1-1/2 cup shredded mozzarella
  • 2 large tomatoes, sliced
  • 1 tbsp Extra-virgin olive oil, for drizzling
  • 2 tbsp Thinly sliced fresh basil, for garnish

  1. Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.

  2. In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes. 

  3. Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool. 

  4. Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.

  5. Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.

USE THAT GLAZE! A batch will keep in the fridge for a few weeks— drizzle it over ricotta cheese, grilled peaches, or leftover pizza.