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Bar Bites: Sea Salt and Vinegar Peanuts

Marvin Gapultos 9 comments

Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one. More

Sea Salt and Vinegar Peanuts

Serious Eats Marvin Gapultos 6 comments

Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one. More

Bar Bites: Pan con Tomate (Spanish-Style Toast with Tomato)

Marvin Gapultos 4 comments

After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on a mixture of tomato and serrano chile that were grated on a box grater. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for this simple Spanish tapas dish. More

Pan con Tomate (Spanish-style Toast with Tomato)

Serious Eats Marvin Gapultos 4 comments

After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on a mixture of tomato and serrano chile that were grated on a box grater. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for this simple Spanish tapas dish. More

Bar Bites: Irish Cheddar Fondue with Stout and Whiskey

Marvin Gapultos 2 comments

This is a simple fondue recipe featuring Irish cheddar cheese. The addition of Irish stout adds some malty undertones to the fondue, while a splash of Irish whiskey provides an extra bit of bite and spice to the rich and nutty melted cheese. More

Irish Cheddar Fondue with Stout and Whiskey

Serious Eats Marvin Gapultos 1 comment

This is a simple fondue recipe featuring Irish cheddar cheese. The addition of Irish stout adds some malty undertones to the fondue, while a splash of Irish whiskey provides an extra bit of bite and spice to the rich and nutty melted cheese. More

Bar Bites: Coffee and Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce

Marvin Gapultos 1 comment

Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. More

Coffee and Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce

Serious Eats Marvin Gapultos 3 comments

Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses. More

Bar Bites: Roasted Mushrooms with Rosemary and Garlic

Marvin Gapultos Post a comment

Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well. More

Roasted Mushrooms with Rosemary and Garlic

Serious Eats Marvin Gapultos 5 comments

Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well. More

Bar Bites: Chili Lime Jicama Sticks

Marvin Gapultos 2 comments

After being tossed in a mixture of lime juice, red pepper flakes, and chopped cilantro, the jicama sticks can then be seasoned with sea salt and pepper, and then dusted with some chili powder. Salty and sour, with a little bit of heat, these jicama sticks are a crisp and refreshing alternative for heavier drink-time appetizers. More

Chili Lime Jicama Sticks

Serious Eats Marvin Gapultos 1 comment

After being tossed in a mixture of lime juice, red pepper flakes, and chopped cilantro, the jicama sticks can then be seasoned with sea salt and pepper, and then dusted with some chili powder. Salty and sour, with a little bit of heat, these jicama sticks are a crisp and refreshing alternative for heavier drink-time appetizers. More

Bar Bites: Anchovy, Red Pepper, and Manchego Pintxos

Marvin Gapultos 4 comments

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Anchovy, Red Pepper, and Manchego Pintxos

Serious Eats Marvin Gapultos Post a comment

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Bar Bites: Barbecue Sweet Potato Chips

Marvin Gapultos Post a comment

When fried in hot oil, the sweetness in sweet potatoes concentrates and results in a tastier chip than regular russets, in my opinion. As for the barbecue flavor, a sprinkling of salt, cayenne, garlic powder, smoked paprika, and sweet paprika make for a great barbecue combination that won't overpower or mask the sweetness of the crisp, fried sweet potatoes. More

Barbecue Sweet Potato Chips

Serious Eats Marvin Gapultos 2 comments

When fried in hot oil, the sweetness in sweet potatoes concentrates and results in a tastier chip than regular russets, in my opinion. As for the barbecue flavor, a sprinkling of salt, cayenne, garlic powder, smoked paprika, and sweet paprika make for a great barbecue combination that won't overpower or mask the sweetness of the crisp, fried sweet potatoes. More

Stir-fried Garlic and Sriracha Shrimp

Serious Eats Marvin Gapultos 3 comments

Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer. More

Bar Bites: Chicken-Fried Steak Nuggets with Beer and Bourbon Gravy

Marvin Gapultos 1 comment

With these chicken-fried steak nuggets, you still satisfy your chicken-fried cravings, but without all the fuss or worry of what you'll be eating alongside the battered steak. Instead, just crack open a beer and enjoy everything you love about chicken-fried steak (the crispy and tender meat, and the creamy gravy)—but in nugget form. More

Chicken-Fried Steak Nuggets with Beer and Bourbon Gravy

Serious Eats Marvin Gapultos 3 comments

With these chicken-fried steak nuggets, you still satisfy your chicken-fried cravings, but without all the fuss or worry of what you'll be eating alongside the battered steak. Instead, just crack open a beer and enjoy everything you love about chicken-fried steak (the crispy and tender meat, and the creamy gravy)—but in nugget form. More

Bar Bites: Clams with Tequila and Chorizo

Marvin Gapultos Post a comment

The sauce in this recipe is something resembling a meat sauce for pasta, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. It is simultaneously spicy and meaty, briny and fresh, and brightened with the flavors of tequila and lime. And when the meaty sauce is poured over the steamed clams, you have a quick and easy surf-and-turf beer snack on your hands. More

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