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Entries tagged with 'bar bites'

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

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

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

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

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

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

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

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

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

Clams with Tequila and Chorizo

Serious Eats Marvin Gapultos Post a comment

This quick and easy surf-and-turf beer snack has a sauce that resembles bolognese, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. More

Baked Sweet and Spicy Ginger Wings

Serious Eats Marvin Gapultos 2 comments

Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings. More

Oven Roasted Chestnuts with Spiced Melted Butter

Serious Eats Marvin Gapultos 1 comment

Served as is, or dipped in melted butter, warm roasted chestnuts are indeed creamy, nutty, and sweet. And when paired with a snifter of brandy, or even a shot of whiskey, roasted chestnuts can make for a wonderfully warming winter snack. More

Stir-Fried Mushrooms with Lemongrass and Chilies

Serious Eats Marvin Gapultos Post a comment

Quickly stir-fried in coconut oil with some garlic, lemongrass, and thinly sliced Thai chilies, and then finished with fish sauce, lime juice and cilantro, regular white button mushrooms become savory, spicy, and bright—ready to be washed down with a cold beer. More

Buttered Rum and Cranberry Popcorn

Serious Eats Marvin Gapultos Post a comment

This cranberry-studded popcorn is a light enough snack to munch on without being too filling; but its combination of sweet and salty, tangy and boozy is enough to satisfy just until the Thanksgiving feast really starts. More

Garlic and Rosemary Lamb Chops with Honey Cider Glaze

Serious Eats Marvin Gapultos 1 comment

Because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine. Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop. More

Crispy Deep-Fried Chicken Livers

Serious Eats Marvin Gapultos 6 comments

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Devils on Horseback

Serious Eats Marvin Gapultos Post a comment

An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand. More

Pork Schnitzel Meatballs

Serious Eats Marvin Gapultos 5 comments

For this meatball version of pork schnitzel, a simple blend of thyme, lemon zest, and parsley is combined with ground pork; the mixture is then formed into balls, rolled in flour, egg, and panko and then deep-fried until crisp. The crunchy panko shell gives way to a juicy schnitzel interior—just like its cutlet counterpart. And also like its cutlet counterpart, these meatballs need no further embellishment other than a squeeze of lemon, but a bit of sauerkraut or a dip in grainy mustard work wonderfully well too. More

Spicy Crab Dip

Serious Eats Marvin Gapultos 1 comment

For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip. More

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