I just realized if I post this, it will be our third story in a row about mixing sweet treats and booze. Clearly, I’m continuing.
This beauty of a bourbon-spiked shake is brought to you by Puccini & Pinetti in San Francisco.
Screw you, Monday. Is it milkshake o’clock yet?
Vanilla Bourbon Shake
6oz. vanilla gelato
1.5 oz. bourbon of choice
3-4oz. whole milk
Blend all to desired thickness.
Things are getting fast and furious in Endless Simmer’s quest to use beer in 100 different dishes. After an off-list detour for Corona cupcakes, we’re back this week and crossing three items off the agenda: beer cornbread, beer-marinated pork, and chocolate beer milkshakes!
Last week, I embarked on a beerfeast of epic proportions. My plans consisted of a four-course meal; each course cooked with beer and paired with a different beer. I got through my week mostly by dreaming up the menu: pork loin marinated in an IPA, mashed potatoes with a brown ale gravy, cornbread with a wheat beer, and milk stout milkshakes.
When the end of the week finally came around (and the drinking began) the menu got downsized a bit, quickly falling from a beerfeast to a dinner with some things made of beer, but not all the beers I wanted to make them with. The pork ended up being marinated in a brown ale, which the friend who brewed it proudly called a “piece of shit.” Mashed potatoes and gravy didn’t even happen, after I asked another drunken pal to peel potatoes and found that ending horribly wrong.
Fortunately, I made the cornbread in advance, and when I reached my peak in drunkenness later on in the night, I was still well able to whip up the milk stout shakes. And of course, while we were beginning our beveraging, we did brew an IPA. So in the end, I still had a fairly epic beer dinner, reaching a new record of three items from my beholden list.
Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.
Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.
We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.
Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.
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Chocolate or vanilla? Are you kidding me? Milkshakes are the latest classic comfort fare to get a foodie-fied makeover, and we’re liking what we see. From bacon and bourbon to sweet potatoes and cereal, these creative innovations from chefs and bloggers around the country would make your grandmother’s milkshakes blush.
Blogger Savory Notes took everyone’s favorite end-of-bowl treat — cereal-steeped milk — and turned it into cereal-flavored milkshakes.
Recipe: cereal milk milkshakes
At Baltimore’s B&O American Brasserie, chef Thomas Dunklin whips up sweet potato ice cream and blends it with candied cashews and bourbon.
Recipe: sweet potato cashew milkshake
Does life get any better than dulce de leche and bacon up in your milkshake? We don’t think so. Kudos to Adventures in Cooking for dreaming this up.
Recipe: dulce de bacon milkshake
What’s that you say? Our avocado milkshake recipe wasn’t crazy enough for you? Well hold your mofo horses, because it’s time to turn sweet potatoes into a shake — and add a little bourbon along the way.
Chef Thomas Dunklin of B&O American Brasserie in Baltimore — the same guy who gave us the deviled egg we are most likely to make love to — was kind enough to share his amazing/insane sweet potato milkshake recipe with us. It’s pictured above with the red velvet donuts that he serves it with, and the full recipe is below. Fair warning — this one is a process-and-a-half to make at home, but you probably guessed that.
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Walking through the NoPa neighborhood of San Francisco recently, the veggie gf and I stumbled upon a restaurant with a name so simple and enticing we couldn’t resist: chile pies (& ice cream). Yep, that’s the name of the restaurant. And they have just three basic menu items:
– Classic New Mexico-style frito pie (for the uninformed, that’s chili poured over a bed of fritos).
– Fresh slices of sweet&savory pie with outrageous varieties such as green chile apple pie with walnuts and a cheddar crust.
– Ice cream and frozen yogurt in creative flavors like bittersweet chocolate and horchata.
Obviously, this was already approaching a pretty perfect restaurant as far as I’m concerned. But then I scanned to the bottom of the menu and saw one more item that just about knocked me over…
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