Spicy - - Page 17

by gansie

Chilin’ Wit Da Electorate

BS’s famous presidential unendorsements inspired 80 and I to make some down-home chili and watch the caucus last Tuesday. Chili‘s great for a TV night. Prep work is minimal and once all the ingredients are simmering away in the pot, there’s barely any work to be done, except for the occasional stir. So while it’s ridiculously warm out in the Nation’s capital, think about all those poor New Hamshireites (sp) that are braving the cold to pledge their allegiance to the candidate of choice – and eat some chili for them. (And, if we have any NH-ers in the building – click here for the latest ES undersorsements.)

And yes, pictured above are actual caucus go-ers. 80 is so obsessed with his new camera that he’s started taking photos of the television. Swear!

Also, and this may be controversial, but I tagged chili as “soup.” Now, I know you’re probably thinking: “You ES-ers have sooo many categories already that no one will even notice if you if you add in ‘chili.’ ” But I do try to fit things in to our pre-existing tags if possible. So I think I’m going to stick with chili as a soup on this one. Leave it in the comments if you think it’s an absolute atrocity that must be stopped immediately.

Recipes (for chili and accompanying corn bread products) and many pics, post-jump.

in Red Meat / TV 7 comments

by BS

Too Hungover to Think of a Pun About Chicken

On my last trip to Chinatown, I picked up a bottle of Sriracha, the tasty red garlic-chili sauce with the rooster on the bottle that is often placed on the table in Chinese and Thai restaurants. It is not to be confused with Sirichi, which is also pretty amazing.

I started out simple, adding the Sriracha to a stir-fry and spicing up some spring rolls with it (more on that another day). Of course, I quickly wanted to do something a little crazier, so I came up with the idea to add Sriracha to a basic breaded chicken recipe that I’ve made before. Pretty easy – just dip chicken breast pieces in milk and then breadcrumbs – saute to brown it and then bake.

This time, I dipped them in Sriracha as well to add a little bonus kick. It worked well, giving the breaded chicken a unique, spicy spin.

Recipe and some more glamor shots after the jump.

in Fowl 0 comments

by Edouble

My Thai!

Well, many will say that there are certain types of foods that you can’t ever hope to make at home with any success, one of them being Thai food. But nay, friends! I say it ain’t so.

So, you think you can’t cook Thai? I disagree. Here are a couple of important Thai sauces that will make you excited about venturing into these un-traveled recipes. I started cooking the peanut sauce first just by looking at the ingredients on the back of a store-bought jar of Thai peanut sauce. Granted there are all kinds of ingredients that are foreign there—guargum, asparta what? But, take the ingredients that mean something to you and it will be alright.

in Uncategorized 3 comments

by BS

Hott Links: Puff the Magic Pastry

Washington Post food blogger Kim O’Donnell made the exact same kitchen faux pax that I did. I think we must be cooking soul mates. Don’t worry, Kim – one day we’ll meet in a flaky, phyllo heaven.

Celebrity hot sauces are so hot right now. [Stereogum]

Hidden between fluff pieces on General Petraeus and President Ahmenidijad, the New York Times Week in Review offers an in-depth analysis of the cupcake trend, asking such soul-wrenching questions as:

– Should cupcakes be banned from school bake sales? (No!)

– Can the cupcake loyalist support the sale of a chocolate Guinness cupcake with green-tea cream cheese frosting? (Bring it!)

– Has the cupcake been stolen from the people by the baking aristocracy (are you fucking kidding me?)

Photo: Stereogum

in Desserts / Trends 0 comments

by Liza

Hot Potato!

And I’m not talking about those boring potatoes, I’m talking about the much more fabulous and way more flavorful sweet potato. They are just as easy to cook, plus they are orange and more nutritious. Yet they are often ignored or associated with Thanksgiving. Adding marshmallows is definitely de-lish, but sweet potatoes are much more versatile – try this recipe and see how good Hot and Spicy Sweet Potatoes are!

Cut sweet potatoes into strips
Coat in olive oil
Shake a good amount of Chili Powder all over the strips
Bake in the oven, throw them on the grill, or even cook them in a skillet!
Every way is good!

Trivia: Are Sweet Potatoes and Yams the same thing?
See answer after the jump!

in Veggie 6 comments

by gansie

As Wing Season Begins, Even the Redskins are Tied for First

Editors Note: Our Philadelphia Eagles obsessed friend, broadandpattison, came up with this brilliant challenge to merge two favorites – eating and football. Enjoy having a gluttonous Fall 2007.
Thank you, broadandpattison.

Since the invention of the spork, there has been no greater innovation in modern history than the Thursday night NFL season opener. It is as thrilling as it is aggravating (I mean, football has started, but most likely for you, it hasn’t reaallllly started – you still have 2 days of waiting). This year, as the Colts kick-off against the Saints, everyone is 0-0, which means that even the Washington Redskins are tied for first. But this isn’t about how Redskin fans once again enter a season with an overpaid coaching staff and false expectations, or that Eli Manning has thrown 3 interceptions and the season hasn’t started yet, or even that Cowboy fans don’t seem to realize that Wade *&%$#@! Phillips is calling the shots; this is about something we can all agree on and something we can all celebrate together; the things we eat as we watch our teams break our hearts.

Endless Wing-Off Contest

I’d like to challenge all of the endlesssimmer readers to post the gourmet foods they’ll be eating each Sunday (Thursday and Monday night games included). Rules post-jump.

in Contests / Drinks 22 comments

by BS

Leon Bakery

E-double’s posts about eating in Mexico inspired me to write a little more about eating in little mexico, a.k.a. Manhattan.

Hell’s Kitchen’s Leon Bakery is a tiny neighborhood secret – an increasingly rare statement in a town over-saturated with hyperactive restaurant bloggers constantly reporting news of venues that are rumored to be applying for liquor licenses in 2012.

Leon Bakery displays an impressive array of genuine Mexican cookies and pastries, but the real finds are towards the back – tasty lunch offerings that beat the hell out of Chipotle. Their fresh and fluffy corn tamales are unquestionably the finest you can get North of the Rio Grande, while my fav are the crispy sopes (above) – thick corn tortillas with raised edges, filled with refried beans, queso blanco and a paste made from spicy green chiles.

There’s always a bit of a mystery as the heat of the chiles varies day-to-day and at times the spiciness can kick your ass. The prices also seem to vary day-to-day, at least for gringo customers – but at either a buck or a buck and a half each, you won’t find a better deal without heading to Oaxaca.

Leon Bakery

695 Ninth Ave, 212.489.6677

in Uncategorized 0 comments

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