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by BS

Cocktail O’Clock: Olives + Tequila?

We’re big fans of dirty martinis here at Endless Simmer, not to mention pickle-tinis, and pretty much any other way to salty up a cocktail. What we’d never heard of before was an olive-and-tequila concoction.

With National Tequila Day just around the corner (July 24, as you surely know), it’s about time to take a look at the Mexican martini.

This Austin, Texas speciality comes to us by way of Tex-Mex cantina El Original in New York City and we have to say this one looks worth trying.

Mexican Martini

by BS

Yes, You Can Have Soup for Summer: Chilled Tomato Soup with Guacamole

Tomato soup has got to be the only food that is equally as warming in winter as it is refreshing in summer…when served as a cold gazpacho, of course. If you’re ready to kick your summer soup up a notch, why not top it with guacamole? (I mean, why not top everything with guacamole, really)…but in this case, it takes soup up a serious level. Enjoy Francois Payard‘s chilled tomato soup with guacamole recipe.

Chilled Tomato Soup with Guacamole

Makes Enough for 20 Small Glasses

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by Emily

Savory Summertime Steak Salad

This time of year, my favorite way to enjoy the long, warm summer nights is a leisurely grill & chill session. Glass of rosé in hand, lounging with friends, listening to Steely Dan (yup), and waiting for the grill to warm up. Turns out Calvin’s Dad was right.

Obviously steak is a classic grillin & chillin choice, and I’m a sucker for a big steak salad. This recipe is a great way to use a slab o’ grilled steak. Every good steak salad needs some blue cheese, so don’t skimp on this ingredient – get a nice, creamy, strong blue. Don’t skip grilling/caramelizing the onions, either. Raw onions are just not the same, although some very thinly sliced red onion pieces could work in a pinch.

Summertime Steak Salad with Worcestershire Dijon Dressing

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by snebbu

Burns My Bacon: Oreo Thins

The skinny Oreo. Yes, you heard it right, Nabisco is giving in to the effed up health-conscious world to bring you “Oreo Thins.” Supposedly, Nabisco is not trying to offer a healthier option than their Crisco-filled counterparts, but they project sales to increase from offering this wafer-like substance formerly known as an Oreo. Yes, these are more sophisticated snacks “for adults” according to the Associated Press. Nabisco claims that adults don’t want to twist or dunk their Oreos. Instead, adults want to chomp down on some thin piece of cardboard that does not have nearly enough sugar-lard filling and claim that they are satisfied. I call BS.

Let’s be real. First off, since the dawning of the Oreo, debates among young and old centered around the question: to dunk or to twist? “I prefer to eat my Oreo dry, with less filling, and untwisted” – said nobody. Further, when given the choice between a regular Oreo and Double Stuffed, I am willing to bet that 9/10 people will choose the double-stuffed. I mean, I’ll take two double-stuffed Oreos, twist off precisely so that all of the cream is on one side, and then sandwich the two double-stuffed sides together. I am not alone. And yes, on most days, I am an adult.

Finally – let’s talk about the Oreo brand. Oreo makes their money off of the “twist vs. dunk” debate. Endless advertising highlights the debate – even including adults. I recall an ad with a father (adult) and his son (to be an adult some day) by which the father teaches his son “the proper way to eat an Oreo.” I believe he actually followed the twist and dunk technique. What a simpleton.

PHOTO: Associated Press

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by Emily

Cocktail O’ Clock: Smoked Scofflaw + Black Old Fashioned

Today’s Cocktail O’Clock is a 2-for-1 deal! Aren’t you lucky. I, however, am not. I was invited to a George Dickel whiskey tasting with barbeque extraordinaire Adam Perry Lang last month, BUT the day of, there was a huge Texas rainstorm and I wasn’t able to make it. BOO. The nice people at Dickel were kind enough to send me some photos and recipes that I missed out on, and I am kind enough to pass them on to you.

The Dickel team says: With grilling season upon us and tailgate season is fast approaching… the cocktail recipes below are a perfect pair with barbecue or any kind of protein during the summer.

Let’s make these right now. I have FOMO.

Smoked Scofflaw

1 oz. George Dickel Rye
.5 oz. dry vermouth
.75 oz. smoked lemon juice
.75 oz. grenadine

Shake together and strain into a martini glass. Garnish with lemon.

Black Old Fashioned

1.3 oz. George Dickel No. 12
.5 oz. Amaro Averna
Black walnut bitters
Orange snap

Shake together and strain over ice into a rocks glass. Garnish with an orange peel.

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by ES Guest

Endless Ice Cream: Black Forest Cherry

Cherries? Check. Chocolate? Check. Booze? Check. Pastry Chef Brittani Szczecina of the Palm Beach Marriott Singer Island Beach Resort & Spa shares this can’t fail recipe for a perfect summertime ice cream.

Black Forest Chocolate-Cherry Ice Cream

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by ES Guest

Yes We Can Eat Pierogies In Summer: Peach Crumble Pierogies Recipe

There’s no better warming winter treat than a Polish pierogi stuffed full of potato and cheese, then topped with gobs of sour cream. BUT pierogies don’t have to be only a cold-weather treat. Casey Barber’s new book Pierogi Love puts a whole bunch of new-school spins on this old-world treat. One of our favorite versions makes great use of summer’s bounty. Here’s more from Casey Barber…

IT’S MY SUMMER BREAKFAST RITUAL: standing over the sink, devouring a fresh peach, no plate necessary. In the height of peach season I can plow through two pounds a week this way without even thinking of saving a few for a cobbler or pie. But because all things must end, I’ve stashed a few dozen of these in my freezer to remind me of warm-weather days. The crumble topping freezes
incredibly well, too—spread it on a baking sheet as you would pierogies and transfer to a bag once it’s hard.

Peach Crumble Pierogies

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by Emily

Spicy Garlic Shrimp Salad

Shrimp! And white wine! When it comes to this combo, consider me a regular Beaver Boy. (And if you aren’t a Tim and Eric fan, that video might not make sense, but roll with it.)

Another thing that’s great together, besides shrimp and white wine, is shrimp and avocado. Also, shrimp and garlic. This salad mixes up all of these things! You sauté fresh shrimp in coconut oil, lemon, white wine, lemon, and of course lots of garlic and red chili flakes. Then It’s tossed with a delicate green salad full of fresh avocado, cherry tomatoes, and lots of fresh cracked black pepper. Since shrimp cooks so quickly, this entire salad takes about 10 minutes to throw together. You’re welcome.

Spicy Garlic Shrimp Salad

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by ES Guest

The Best French Onion Soup Recipe. Ever. (Hint: It Has Beer)

We’re excited to welcome this guest post from Trisha Miller, a freelance writer from Boise, ID — and a dedicated vegan who enjoys all things craft beer, gardening, and video gaming. Welcome, Trisha!

This soup is so flavorful that it doesn’t rely on bread to give it a nice punch. Guess what? It actually calls for beer.

While this is one of my longer recipes, I love it all the same. It can take an hour to an hour and a half to make, but you need such few ingredients that I feel it is totally worth it. Bread is definitely always a plus, and beer is too. You won’t find a French onion soup that stacks up quite the same. I personally love soup all year round, but you can definitely beef this up a bit for winter or slim it down for summer if you would like.

Beer Onion Soup

What you will need:

1 whole onion (any kind is fine)
½ tablespoon of garlic
2 tablespoons of high heat oil (I use grapeseed)
3 tablespoons of beer (optional)
2 cartons of vegetable broth
2 large mushrooms
hemp hearts (optional)
salt
pepper +1 loaf of bread (optional)

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by Emily

The Best Pad Thai Recipe. Ever.

After years of testing and trying, I’ve finally found it! The perfect, best, most fail-proof pad thai recipe. This is a major feat, as it’s easy to mess up authentic Thai cooking at home, especially for someone like me who did not grow up in a Thai home. I’m learning this stuff as I go along. My brother Eric and I had the Summer of Pad Thai back in 2011, when we attempted SO many versions and nothing seemed to turn out just right. It was the noodles that caused the most trouble. And Eric is a chef who went to years of culinary school! You’d think he would be the ideal accomplice. But pad thai stumped us both.

NOT ANYMORE, thanks to this recipe! We’re talking something that anyone can make, right in their own kitchen. You might have to run around the Asian markets to pick up all the ingredients, but it’s well worth it. Then, as long as you have a hot stovetop and a big skillet, you’re in business.

Of course, credit where credit is due. I did not come up with this awesome tutorial and recipe. Leela from one of my favorite food blogs, She Simmers, did. Everything she writes is great, but this recipe in particular is SO thorough and SO well executed. The result? No gloppy noodles, nothing overcooked, nothing undercooked. A perfect sauce that isn’t too spicy, too sweet, too salty – just the best mix of all the Thai flavor profiles.

And in case you were wondering, no, She Simmers did not solicit this shout-out whatsoever! (Trust me, she wouldn’t need to be begging us for publicity, psshhh. Her site is super popular and she published a wonderful cookbook.) I just wanted to give the world a piece of my mind… and some pics of my beautiful pad thai.

So, are you ready for a project with a VERY delicious and pride-inducing result? Check out her tutorial here! This is part five (I told you it was thorough) but it links to the first four parts throughout the intro. So be sure to go through and read them all and watch her video before attempting!

If you try this (or any!) pad thai recipe and have great success (or great failure, for that matter) I’d love to hear about it! Or do you have any other go-to pad thai recipes ES should try? Let us know!

in Recipe / Veggie 1 comments