Cooking with Jager: BBQ Pulled Pork Sliders

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Alright, summer is now officially on and it’s one week til Independence Day which, let’s face it, means you’re not getting an ounce of work down over the next two weeks. Yep, the next 10 days are officially reserved for browsing pinterest at your desk, “working” while actually surfing sites like www.weluvbingo.com, and of course, deciding what you’re going to grill for the 4th. May we present our first suggestion: a pulled pork slider recipe that proves  Jägermeister is good for something other than getting the party started.

Jägermeister BBQ’d Pulled Pork Sliders with Jicama-Avocado Slaw

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The Endless Road Trip — San Diego’s Top 10 Eats: 7. Pork, It’s What’s for Breakfast

Part of me really has a hard time looking at someone straight in the eye after they tell me they don’t eat bacon and not laugh….”

This is what my friend told me he added to his online dating profile after meeting too many women who didn’t eat meat. I don’t know what’s worse; the fact that these women exist or that he kept meeting them. Regardless, I found a place he should probably take women on dates.

I walked into Imig’s Kitchen and Bar in the Lafayette Hotel & Swim Club expecting run-of-the-mill breakfast that you so often get in a hotel restaurant, even if it was in San Diego. I was pretty tired and haphazardly ordered the braised pork and applewood smoked bacon hash (above), which the menu told me contained the hash, plus poached eggs, chile de arbol, and hollandaise on a crispy corn tortilla. My lovely dining companion, BS, went with the breakfast sammy: grilled country bread, eggs over easy, arugula, avocado, prosciutto, oven roasted tomatoes, fontina and chive pesto:

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Lodge Cast Iron Goes to the Printing Press

I can attest to the durability and sturdiness of cast iron. It was with a huge cast iron pan that I injured my shoulder last year, while tossing fingerling potatoes, sizzling hot from the 500-degree oven, during a particularly busy Lenten fish fry dinner service.  Still, from enameled cast iron to that nice, seasoned, Lodge pan, anything cast iron gets my vote.

And Lodge is the cast iron standard. If you don’t have a Lodge cast iron in your pan collection, go buy a Lodge.

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Artsy Photo of the Day

This is what bacon should look like. Just FYI.

Do or Dine: Dumpling Nachos

We thought we’d found the limits of nacho creativity when we told you about wonton wrapper nachos, but then the chefs at Brooklyn’s new Do or Dine had to go and make dumpling nachos. Yep, their “Nippon nachos” are basically nachos made with dumplings instead of tortilla chips. Not dumpling wrappers—entire dumplings. Deep-fried pork dumplings are topped with melted cheddar, sour cream, salsa and scallions.

Game on, ESers — what’s the craziest food you can turn into a nacho? Eggs Benedict nachos? Foie gras nachos? Steak tartare nachos? I honesty can’t think of anything I wouldn’t want to eat in nacho form (And big up to Lorie Marsh, who has already written in with her amazing chili cheese nachos. Thanks, Lorie!)

A little more about the awesomely named Do or Dine: two front-of-house workers at Manhattan’s fancy-pants restaurant The Modern branched out to Bed-Stuy with one of the most creative high-end/lowbrow menus we’ve seen yet. They also officially win our search for America’s most creative deviled egg with this:

 

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