by BS
Forget perfectly-crafted, crumb-less photoshopped sandwiches.
Now this is a SILF.
More on this sandwich.
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by BS
Remember when salt used to come only from those large cylindrical containers, and it was really just an afterthought, casually sprinkled atop your bland meal? I’m not sure what happened, but somewhere along this crazy foodie journey I ended up with six different kinds of salt that currently live on my kitchen counter (not to mention the salt block, for full-on salt cooking), and deciding which salt pairs with which dish is one of the toughest parts of cooking dinner.
I recently received a package of Salt Revolution’s Aztec Sea Salt, and I have to say this is one of my favorite ones yet. Harvested from Mexico’s Cuyutlán Lagoon over a 45-day period each year, it’s sorted by hand in small packages, and combines a beautiful, subtle salty flavor with just the right amount of crunch — it comes in big, flaky pieces, much smoother than a jagged piece of rock salt, so it settles in your mouth in just the right way. Their small-batch approach means that each harvesting season they sell salt until their supply is gone; you can sign up to find out when the new batch is available.
Adapting a dough recipe from one of my go-to cookbooks, The New Spanish Table, I whipped up this coca-dough flatbread, topped with onions, rosemary, pine nuts, pancetta and goat cheese…and of course, some finishing salt sprinkled on top!
Sea Salt Flatbread
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by BS
Forget summer weather or movie premieres. We ES-ers know that Memorial Day is the official start to one thing and one thing only: BBQ season!
Admittedly, some of us tend to get a little over-excited when it comes to how much meat is needed for one BBQ event. For others who find themselves headed into the first week of summer with an excess of leftover grilling, we’re very pleased to share this recipe from Andres Fernandez, the Executive Chef at the very delicious Morgan’s Barbecue in Brooklyn.
Andres’ recipe takes leftover BBQ brisket — whether from your own grill-out, or from roadside BBQ –and turns it into an amped-up sloppy joe.
Leftover Brisket Sloppy Joe
by BS
The thing I love about this spring cocktail is that it looks like it’s a light and healthy refresher…but then you realize each element is loaded with sugar and booze. It might be a bit of a headache, but it sure wins the presentation prize.
Mango Carnivale
1.5 parts SVEDKA Mango Pineapple
.5 part SVEDKA Vanilla
.5 part fresh lime juice
.5 part simple syrup
8-10 mint leaves
3-4 dashes of angostura bitters=
Combine mint leaves, simple syrup and fresh lime juice in a Collins glass. Add crushed ice and swizzle.
Fill three quarters of the glass with more crushed ice and add SVEDKA Mango Pineapple and SVEDKA Vanilla – then swizzle again.
Top with crushed ice and then float a layer of bitters on top. Garnish with mint sprigs.
