A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But because the waters around England and Ireland were once brimming with oysters, the beer and bivalve pairing became just as natural (though less well-known) as corned beef and cabbage, fish and chips, or Wills and Kate.
'bar snacks' on Serious Eats
You'd be forgiven if your first thought when hearing mention of Georgetown's Bourbon Steak is... well... steak. But that's not what we're here to talk about today. It's about a bar snack at Michael Mina's Bourbon Steak in the Georgetown Four Seasons: the BBQ Pulled Pork Cupcake. A long time fan of Red Lobster's Cheddar Bay Biscuit (who isn't?), Executive Chef Adam Sobel created his own version with cheddar and scallion, despite the original recipe being a closely guarded secret, shaped it into a cupcake, and stuffed it with smoked pork shoulder.
[Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of Food Lovers' Guide to Chicago....
Artichoke dip is a pretty crowd-pleasing snack. But the perfect version? You don't want them too runny or too light on the actual artichokes. Canned artichokes work fine but it's best to use the non-marinated, straight-up hearts that are packed in water so you can control the seasonings.
[Photograph: Jennifer Olvera] Artichoke dip is popular for good reason: it's a bubbly, cheesy crowd-pleaser. Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book....
These beef barbacoa nachos take their cue from Northern Mexican flavors. The brisket, which marinates in a heady, piquant blend of tomato and vinegar-based spices, slow-cooks in a Dutch oven until fall-apart tender.
Delicious nachos with beef barbacoa and pickled red onions.
Deep fried pickles are the perfect snack. They're crispy, savory, and sour enough to keep you paying attention to what you're doing. They're also perfect vehicles for all the flavors of Old Bay. These require little embellishment: some mayo and hot sauce for dipping, and, of course, a cold beer.
As far as we're concerned, the more Alidoro the better, so it was pretty exciting news to hear that the Randolph would be serving Alidoro designed sandwiches—including three pressed versions not available at the West Village Italian shop. Our excitement...