2011


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Cocktail O’Clock: Happy Repeal Day

The worst thing about Monday is that even though it’s universally acknowledged as the hardest day of the week, it’s somehow also the one on which it’s least socially acceptable to drink.

But wait a minute — us boozehounds have the upper hand this week, because Monday marks the 78th anniversary of the repeal of prohibition, which we’re pretty sure is a national holiday. Enjoy this original cocktail recipe — The Rodriguez Sour — from Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco, or find your favorite poison in Endless Cocktails.

Rodriguez Sour

2 oz Partida Blanco tequila
.75 oz Lime
.75 oz Pineapple juice
.5 oz Jalapeno syrup
.25 oz Green Chartreuse

Shake all ingredients together.

Strain and pour into a rocks glass.

Garnish with slices of jalapeño.

in Drinks / Endless Cocktails / Holiday / Recipe 0 comments
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Edible Holiday Gifts: Samoas Bark

This year let’s bypass truffles and caramel popcorn for gifting and move into something way more fun — candy bark. Well, at least we think so, and since we a have a handful of fuss-free, no-bake candy bark recipes to share, ee’ll be sharing one new recipe a week until the end of December.

Ringing in the Holiday Bark series is a Samoas Bark. We’ve taken that Girl Scout cookie favorite and simplified it to a something you can make in about 20 minutes. They are perfect when combined with other edible Christmas gifts.

We’re also pretty sure you may find this damn hard to part with once you take a bite. See that soft caramel center getting all cozy and gooey with some crushed shortbread? Well that’s just the beginning. Nudging its way into that is a layer of toasted coconuts with more gooey goodness in the form of a caramel and chocolate drizzle…yeah, go ahead, take your heavenly bite and then put it down, wrap it up and give it up because tis the season for giving.

Samoas Bark

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in Desserts / Holiday 30 comments
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Friday Fuck-Up: Rice Puffies

First off, I would like to say that I did not actually make these.  However, I did attempt to eat them, and there is no doubt that they deserve a mention on here.

My dear friend Jenn is an excellent baker.  She makes cupcakes from scratch and they actually taste good.  One day, though, she fell into the trap of cabinet experimentation.  She is moving soon and trying to eat down the pantry, and thus came across an uneaten bag of marshmallows.

Rice Krispies seemed the logical choice.  Her husband was stopping by Yes! Organic Market that afternoon and was assigned the task of picking up the cereal. Well, Yes! may be a great place to go for organic hummus made from hand-coddled chickpeas, but they are not helpful when it comes to name brand products.  Instead of snap, crackle and pop, Pat enlisted the help of some Kashi puffed rice.

All I can say about the resulting atrocity was that I should have stopped as soon as I tried to cut off a piece and nearly bent the knife.  It was fortunate that none of my teeth are filled, because they wouldn’t be any more.  The combination of stickiness and chewiness would have been impressive if it weren’t so horrific.  The worst part is, Pat could have totally warned me when I said, “Ooh, Rice Krispies!”, but I am pretty sure he kept quiet so that he would not be forced to eat any more himself.

in Desserts 3 comments
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Top Chef Recipes: Chicken Soup Noodle

Top Recipes from the Most Recent Loser on Top Chef. More Top Chef Recipes.

With no Top Chef exit interviews you’d be forgiven for thinking that ES has given up on the show this season. Well, you’re wrong, instead of asking the chefs the same old questions we asked for a recipe. So, with Top Chef Texas well under way we’re starting off with Richie Farina of Moto Restaurant in Chicago, who was the second chef to pack his knives. Keep an eye out as each week we’ll be posting a recipe from that week’s exiting chef.

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in Recipe / TV 0 comments
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I Left My Cookbooks In Nebraska

My last two months could be a real life idiot’s guide to how to move to New York City and work at a Michelin star restaurant. (Tip #13: don’t pay for a subway ride until you’re sure it’s going in the right direction.) Carrying two suitcases stuffed with knives, chef pants, white t-shirts, and high heels for abusing my feet on the streets of NYC, I boarded a plane to Newark, NJ. Upon landing, I realized the last time I had been in New York City had been as a financial advisor a few years prior. It was with great pleasure that I deplaned knowing that I would not have to give financial advice or go to a training seminar; I would be elbow deep in sacher torte batter and klimt biscuit.

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in Personal / Restaurants 3 comments
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How To Do Small Plates. Hint, Get Rid of the Small Plates.

I hate small plates. It’s not that I don’t like trying tons of different items, it’s the actual accumulation of all of those fucking plates all over the table. Well, sharing sucks too. (It’s something I’m working on.)

While in Copenhagen this past summer my friend, and food editor of the Broward-Palm Beach New Times, Melissa and I found Pegasus. With no English menus, we let the owner—with limited English—half describe and half order for us. We discovered Danish small plates, but instead of being served on a million little plates it was presented on stately silver platters. We ate fantastic and smoky duck sausage, creamy cheeses, zippy mustard and loads and loads of dark rye bread.

It felt like a true feast, not this itty bitty finger food dining crap that is small plates.

After we befriended the rowdy table next door—who happened to be buds with the owners—we stayed way past close and learned the shady past of the dark-haired man who brought us our food.

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in Cheese / Food Travel / Pig 0 comments
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