Dear Loyal Readers,
Just a quick note to let you know the ES crew has flown the coop for a couple of days of fun in the sun in Cape Hatteras, North Carolina. We promise to return later in the week with many tales of fresh seafood, BBQ and regional North Carolina beers (just a few). Please try to suffer through your workday without our constant presence.
Don’t forget to vote in the Endless Simmer Tastiest Chef Contest! The voting closes next week, at which point we will unveil our highly anticipated male version.
The Internets are really buzzing about the vote. Here’s a sampling of what we’re hearing:
“Where’s Sandra Lee?” (wherever she is, she’s probably cheating)
“I voted for rayray – I hope she wins!”
At this point, I have to say I’m a little surprised at the results, with Giada De Laurentiis staying just ahead of Padma Lakshmi. Anything can still happen!
[poll=3]
Photos: FHM via MediaBistro, Esquire, FHM, Men.Style.Com
This week’s Top Chef started out with a refreshingly nice Daniel Boulard judging the quickfire, in which the chefs had to put a gourmet spin on the good ol’ burger. Most of the chefs oddly chose to make fishburgers, with Brian even admitting he was just turning his previous winner, the fish sausage into a fish burger. I was dying waiting for Tom Collichio to say “You do not take a fish sausage, pound it into a patty and call it a fish burger,” but no such luck. Boulard picked CJ’s seared scallop and shrimp burger as the winner.
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A lazy Friday night. It’s summer. It’s hot. You worked all day. You just want some friends, some easy, grilled food and some lots of wine. Oh, and to pass out at a decent hour so you can get up for the next morning’s farmer’s market. (Or maybe that’s just me.)
Next time you’re asked to bring something quick and effortless to a neighborhood grill session, follow these directions for a colorful summer time salad.
Grilled Three-Color Pepper Salad
Toss one red, one green and one yellow pepper with evoo, coarse sea salt and freshly ground black pepper. When grill is ready, throw them on whole. Keep turning until all sides are slightly charred.
While peppers are on the grill, grab a bunch of whatever greens you have available (I used Romaine) chop, if necessary, and add to bowl.
Crumble cuajada fresca con rojo (a Latin-style soft cheese with some heat) on top of greens and mix in. You can also use feta and throw in some red pepper flakes.
When peppers are off the grill, coarsely chop into bite size pieces. Add to salad. You can season with a couple dashes rice wine vinegar and more evoo and s&p as desired.
Earlier in the week I gave you guys a little tease for my smothered squash recipe. Now that the anticipation has reached a crescendo, I’m ready to spill my secrets. Sorry I couldn’t respond to all your emails individually on this one, but the interest was just too overwhelming.
As you know, I had some beautiful yellow crookneck squash lying around and needed an extra side for my red snapper, or whatever it was. I did some e-searching and stumbled upon the concept of smothering them. No, this isn’t Waffle House, so smothering doesn’t mean topping your hash browns with onions. Epicurious describes the technique as so:
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
There are quite a few different takes on exactly how to smother out there. I went with a pretty simple technique that was quite delicious. As Ingrid Hoffman would say, Simply Delicioso. Recipe after the jump.
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That kinda-cute co-worker with an offbeat sense of humor you’re mildly interested in, but you know you could do better…that’s Amaryllis. This tiny Latino restaurant with pink lighting and a strictly Spanish-language jukebox is the restaurant you pretend is better than it is, simply because it’s always around. Whether the chicken is in the form of pollo asado or fajitas, it’s a bit on the dry side; but, live the decadent life and order the lush fried plantains. Start off with the wondrous pupusa appetizer—two fried dough patties filled with pork and cheese, plated with a tangy tomato-flavored slaw and refried beans—or save your appetite for the plato tipico: seasoned grilled beef, two pupusas, buttery white rice, beans and sliced avocado.
For: A neighborhood joint that is almost the jam.
Entrees: $7-$12. 202-483-2027. 1654 Columbia Rd, NW.
Originally in the Onion / DC local edition / July 12, 2007
Photo: Plant of the Week
Well, we’ve made it to Wednesday. There is light at the end of the tunnel, you can almost see the weekend ahead. Unfortunately, there are almost 3 days of torture remaining. What can possibly make you feel better?
It’s Pay Day!! You slacked off and avoided your responsibilities, but your witless company keeps sending you these checks anyways. Today on Hott Links, a few tips on how to spend your hard earned bucks:
Lunch is served! [Ebay]
Save room for desert [bornrich]
Bling Filtered Vodka [strangenewproducts]
