Quisque sed purus consequat, gravida velit eu, pharetra ex. Pellentesque viverra eleifend mi, et placerat urna volutpat vitae. Nulla pretium leo quis rhoncus auctor.
(hat tip: allrecipies.com)
(hat tip: anthony bourdain, anutritionisteats.com.)
(hat tip: allrecipies.com.)
Over the last year, we’ve bounced back and forth between two bloody mary recipes. The first is something that I cobbled together online, probably from some over-spiced Emril recipe (bam!) The second is a recipe we just picked up from McGinty’s Pub in Silver Spring, Maryland.
this year we went latin american, with hatch green chile tamales, two types of black beans, queso fresco, and white rice. beans and rice were pretty basic, but making the tamales was a bit of a challenge…
There is a talimo variation on the recipe, they call the “parker plus” — which includes adding a 2 ounces of Grand Marnier.
Using a muddler or the handle of a wooden spoon, mash mint leaves, lemon half, and Simple Syrup in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. Add bourbon. Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs.
From recipe by Alton Brown:
not only is he able explain nearly everything in the world of cooking in a way that makes sense (though the grape juice commercials are a bit of a stretch) i can watch him grill a whole chicken for 30 minutes, even though i honestly can’t imagine anything less edible than the notion of breaking up a chicken, picking it up by its ankle, and then gnawing on its thighbone.
that said, his recipe for ring of fire chicken is next to godliness in my book — even though i will happily use an (utterly verboten in alton brown’s world) pre-deboned breast of chicken.
alton brown, with a few revisions, saves the day once more. (* = denotes event may not have actually happened.)
The traditional way to consume frito pie, according to our resident Texan, is to slit open a bag of fritos and pour in a cup or two of chili. To eat it any other way (eg. on a plate) is, according to the Dallas Morning News, “allowable but frankly lacks street cred.”
i’m fairly certain this chili recipe was based on something i got somewhere, but what you see here has been through (quite literally) a dozen different variations in search of perfection — so even if my memory was good enough to recall its origin, a citation would be wholly unwarranted.
you can tweak pretty much anything you like about the toppings (sour cream, onions, cheese) but don’t you dare add beans to the chili. seriously. my wife will hunt you down.
full recipe after the jump.
(i’m not going to be able to get that vision out of my head, like, ever.)
mine ended up a little dry, so keep the wine on hand — next time i’m probably going to add another 1/2 cup of white and red to the recipe so it doesn’t go bone dry after 2 hours of simmering.
everybody contributes a dish (or two) and each of the recipes are suitable for the pages of bon appetite or gourmet — wild rice with dried cranberries and chick peas, mexican Chayote with garlic, green beans with lemon zest and hand roasted pine nuts, a spiced pumpkin souffle.
for the first time since “i” became “we,” i joined the thanksgiving culinary arms race this year — with macaroni and cheese.
granted, it’s an adult version of mac and cheese — it uses gruyer and fontina instead of just cheddar, and uses both a tablespoon of mustard and a bit of red pepper to add a little kick.
i’m pleased to say that i held my own.
(i’ve tweaked the recipe each of the last four times i’ve made it, but it was originally based on alton brown’s baked macaroni and cheese.)
full recipe after the jump.
more after the jump …
i decided this weekend to resurrect the tradition — after tripping on a real “oreo” cookie recipe on foodnetwork.com.
great cookies. the only thing i’d change is that the two outer cookies (at 1/4 inch each) were waaaay too thick. when i make these again, i’m rolling out the dough to less than half that, so people can actually bite through without squirting out all the cream-filling.
oh, and turns out our new employee has an problem with gluten, so it was really more of a present for everyone else.
the other thing to point out is the note in the recipe that you can usually stop by your local pizzeria and they will sell you fresh dough — it’s true, it works, and it makes the recipe overflow with awesomeness.