May 2011


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Top 10 Things to Eat Before the End of the World

It’s no secret that May 21, 2011 is Judgment Day—the end of the world—as so eloquently articulated (or do we mean ridiculously predicted?) by Family Radio Worldwide’s Harold Camping. Here at ES, we think the best solution to eminent annihilation is to indulge at one of our favorite foodie destinations. And if some of us survive, at least it’ll be easier to get a reservation.

10. English Pudding All Night

The stickiest way to finish up your time on Earth is at the  Three Ways House Hotel in Gloucestershire, England, where they have created the Pudding Club, an “end of the world” experience where you can indulge in a tasting of no less than seven puddings, from oriental ginger to jam roly-poly, and even stay the night in a pudding-themed bedroom. Talk about going out with a bang.

9. Salt-Baked Fingerling Potatoes with Bacon Butter and Anchovy Mayo

Chef Megan Johnson at Elsewhere Restaurant in New York City has created a deceptively simple dish combining the best of all things fatty, starchy, salty and creamy—all the palette pleasers you’ll miss when forced to live on dirt and ants if you’re lucky enough to survive.

8. Mexican-Style Street Corn with Cotija Cheese and Ancho Chile Powder

Austin’s La Condesa restaurant not only serves up more than 100 varieties of blue agave tequila (an essential for pre-Judgment Day partying), but also offers this signature south-of-the-border street corn side dish. If the world really were ending soon, we’d start covering every vegetable we eat in cotija cheese and chili. (Photo: Shelly Roche)

7. East Mountain Pork Live Paté

A beautifully decadent house-made paté is accompanied by onion confit and rye toast at Mezze, a classic bistro and bar nestled in the Berkshires with views straight to heaven. (Photo: Gregory Nesbit)

6. 1949 Chevalier-Montrachet Maison Leroy

Our bomb shelter of choice would have to be the St. Regis Deer Valley’s wine vault, stocked with more than 1,000 different rare labels. Acclaimed sommelier Mark Eberwein recommends popping one of these 60-year-old whites for your last night on earth. (Photo: My Wines and More)

Next: Top 5 Things to Eat Before the End of the World

in Bacon / Cheese / Desserts / Drinks / Featured / Holiday / Lists / Pig / Restaurants / Top 10 Lists 1 comments
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Friday Fuck Up: Bobby Flay I’m Not

Sometimes, you can pinpoint the exact moment when a dish goes wrong. Other times, you get to the end, give the food a taste, and think, “What the hell happened?!” And then, there are the times when things are bad, bad, bad, from start to finish. And even though you see it coming, you are powerless to stop it. Yep, that was me in my attempt at a chile rellenos of sorts.

It began with a trip to LA Mart in Silver Spring, my favorite spot for out-of-season produce from exotic locales. I usually stop in sometime during the dead of winter when I just can’t eat one more carrot. This time, I picked up some pointy, green, poblanno-esque peppers, figuring I could stuff them, cover them in cheese and call it a dinner.

I got home and the trouble began. I roasted the peppers on the stove, where they got all blistery and black looking. Not sure if that was good or not, but I soldiered on. The recipe I used directed me to scrape off the black bits and core the peppers, leaving a nice, smoky shell. What I ended up with were several limp, slimy green sheets. But I continued. The filling would redeem them, I figured. Plus, they would be covered in cheese.

The filling was about what you’d expect—black beans, tomatoes, spices—with one addition: grapefruit. A bit odd, I thought, but I was willing to give it a try. It could be one of those surprisingly delicious combinations, like pickles and cream cheese wrapped in corned beef.

Nope. It was just bad. It was hard to nail down what exactly was bad about it, which means it was also impossible to correct. But I now had about four cups of the stuff, so I stumbled blindly on. I “stuffed” the slimy pepper sheets with the grapefruit-black bean blend.

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in Cheese / Recipe / Veggie 3 comments
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Top Chef Masters Exit Interview: Episode 7

Between the extra-mushy engagement dinner setup and Gael Greene’s tableside tales of hooking up with Elvis, this was certainly the most romantic episode of Top Chef Masters yet, Or as Hugh Acheson put it, “I wanted to vomit in my mouth.”

Aside: speaking of axed chef-testants, Suvir Sarar recently posted an epic, 1,000-word comment to ES expanding on why he shouldn’t have been eliminated a few weeks back. Check it out if you’re up for a pretty intense read. This week’s departing master is not nearly as angry, but does have some thoughts for us, after the jump.

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in TV 0 comments
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Liz Lemon Food Fix: Working On My Night Cheese!

Enjoy your weekly fix of Liz Lemon singing, crying and dancing about her love of food.

More Lemon:
Liz Lemon's Top 15 Tips for Better Eating
Top 10 Liz Lemon Food Moments (in GIFs)
All Liz Lemon Food Fix
in Cheese / TV 3 comments
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Deviled Eggs Gone Wild

Remember when deviled eggs were simple, mayo-soaked apps your aunt used to make for family picnics? Not anymore. Inventive restaurant chefs and food bloggers around the country have taken good old deviled eggs to a whole new level. Here are our top 10 favorite new-school deviled eggs.

10. Decadent Deviled Eggs

There’s no rule that deviled eggs have to be hard boiled. Wait, is there? Regardless, chef Thomas Dunklin of B&O American Brasserie in Baltimore doesn’t abide by it, soft boiling his eggs and deviling them Maryland style, with crab. Read his recipe for decadent deviled eggs with crab salad and mustard aioli here.

9. Kimchi and Bacon Deviled Eggs

Blogger Momofukufor2 whips up these deviled eggs filled with the ingredient of the moment — kimchi — and the ingredient of every moment — bacon. Hungry? Read the kimchi and bacon deviled eggs recipe here.

8. Lobster Deviled Eggs

Founding Farmers restaurant in Washington, D.C. takes the yolk out of their deviled egg completely (again — is this allowed?) We’re gonna say yes, because they refill it with a mound of poached lobster meat. It’s one of four creative deviled eggs served at Founding Farmers — read the recipes for all four here.

7. Dessert Deviled Eggs

Still have leftover Easter candy? Cakespy uses them up in the most delicious looking deviled eggs we’ve seen yet: Cadbury’s creme eggs filled with vanilla buttercream.

6. Smoky Deviled Eggs

Sundried tomatoes and paprika lend a more exciting color palette to A Couple Cooks’ smoky deviled eggs, garnished with crispy shallots. Recipe here.

Next: Top 5 Deviled Eggs Gone Wild

in Bacon / Eggs / Featured / Lists / Pig / Restaurants / Top 10 Lists / Trends 3 comments
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Founding Farmers’ Devilish Eggs

D.C. restaurant Founding Farmers wasn’t content to just get in on the deviled egg craze, they had to own it. The eco-friendly restaurant serves four distinct kinds of D.E.s and were kind enough to share all of their recipes with ES.

 

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in Eggs / Recipe / Restaurants 3 comments
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Best New Food Blogger: Max’s Snackses

You knew it would come to this. Everyone and their mother already has a food blog, or posts photos of their meals to facebook and twitpic, so why not everyone and their little dog, too? Max’s Snackses is the daily food blog of Max, a golden-brown chow chow who we’re pretty sure must live in Brooklyn. He mostly eats kibble, and photographs every meal.

For more updates on Max’s daily dietary intake, visit Max’s Snackses on tumblr.

in Photos / Red Meat 1 comments
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