Bringing The Heat


We’re always looking for new ways to play with our avocado, and here’s a take  that we haven’t seen yet, even in our extensive ES guac-a-wanderings.

At New York’s excellent Mexicue, they make a guacamole with grilled serrano peppers, bringing a slow, deep heat that plays perfectly off of a fresh avo. Here’s the not-at-all-complicated recipe.

Grilled Serrano Guacamole 

1 Serrano pepper, halved and seeded (use 2 for heavier heat)
4 ripe avocados, peeled and seeded
1 teaspoon fresh lime juice (plus more to taste)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon chipotle powder
¼ teaspoon paprika
¼ teaspoon cumin
½ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon finely chopped cilantro

1.     Place Serrano pepper over high heat either on a grill or gas stovetop. Flip with tongs until both sides are slightly charred and it is soft. Cool and roughly chop.

2.     In a large bowl add the pepper and remaining ingredients and use a potato masher to mash all ingredients together.

3.     Taste for additional salt and lime juice.

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Cocktail O’Clock: Head Above Watermelon

Head Above Watermelon 1_LR

My liquid obsession lately has been 21st Amendment Brewery’s Hell or High Watermelon Wheat beer. While some people might scoff at the idea of adding fruit to your beer, it’s actually only a little bit sweet — but has just enough watermelon flavor that it’s about the most refreshing summer beer I’ve ever had. It’s perfect for a picnic or barbecue…we even served it at my recent summer wedding.

So I was delighted to find this recipe, which turns the idea of watermelon wheat beer on its head a bit, crafting a watermelon-tequila cocktail that’s finished with a little hefeweizen. Genius! Hailing from THE LCL: Bar & Kitchen in Manhattan, it even keeps the watermelon pun game going too.

Head Above Watermelon

2 oz Fresh Pressed Watermelon Juice
1.25 oz Casamigos Blanco tequila
.5 oz Fresh Lime Juice
.5 oz Simple Syrup
2 oz Alagash Hefeweizen

Shake all ingredients together except the Hefeweizen, pour into chilled brandy snifter, add Hefeweizen and garnish with a mint leaf.

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Watcha Gonna Do With All That Meat?



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

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Artsy S’more of the Day



From bars to peeps to ice cream and well, everything, if there’s a new way to eat s’mores, we’re into it. Today’s s’mores mashup comes from Emily Pizza in Brooklyn, where their wood-fired pizza dough is re-used as an encasing for a S’MORES CALZONE, filled with lots of gooey chocolate and marshmallow, with a graham cracker crumble on top. Yes.

And the after shot…

smores after shot

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A Different Benedict


When I heard that Brooklyn’s legendary Junior’s restaurant was releasing new a cookbook, you know I was all up on this. I mean, this is the place that invented the “something different” sandwich: two giant potato latkes holding up a bevy of beef brisket.

That monstrosity/amazingness isn’t included in Junior’s Home Cooking, but they do have another spin for how to combine breakfast beef and carbs. The Junior’s “different benedict” offers up eggs and hollandaise over corned beef hash. Yes.

A Different Benedict

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