Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce. More
Many of the cocktails at Pasadena's Trattoria Neapolis feature Italian liqueurs and cordials. For a drink called The Surgeon General, for example, Amaro Montenegro and Amaro Nonino are combined with Old Overholt rye and served in a hickory smoke-filled mason jar. We asked bar manager Ken Baranda to recommend a few cocktails on the Trattoria Neapolis menu. Here's what he picked. More
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
Although it's only March, there's been some great-looking strawberries at my local farmer's market in Los Angeles lately. So after purchasing my first batch of early-season berries, I combined them with some cream and basil in a rather unconventional way—in a grilled cheese sandwich. The cheese in this grilled cheese sandwich is mascarpone—the mild, yet faintly sweet Italian cream cheese—which I spread onto a couple slices of honey wheat bread, followed by a drizzling of honey, some sliced strawberries, and some thin ribbons of fresh basil. More
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
A messy, yet satisfying Mexican sandwich of chorizo, chipotle mayonnaise, avocados, tomatoes, lettuce, and Oaxacan cheese all topped with a fried egg. More
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
For me, Lenten season means fried fish sandwich season. And while I do enjoy the occasional Friday fillets from various fast food joints, the homemade version can take on any number of flavors besides just one doused in tartar sauce. This one is a catfish po' boy of sorts, but rather than using cajun or creole seasonings, I went with fish sauce and curry for a Thai-inspired po' boy. More
With the newly opened Allumette, a fine dining and cocktail scene is emerging in the Echo Park neighborhood of Los Angeles, an area where such a scene was previously nonexistent. "I love amari and I also love Tiki cocktails, so those influences can definitely be seen in the drinks here," says bar manager Serena Herrick, formerly of Harvard & Stone. More
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
Tapenade is often served as a dip or spread but also makes for a great replacement for mayonnaise and mustard in a sandwich. For this sandwich, the rich homemade tapenade is spread into an herby focaccia roll, followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. More
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
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite for an Argentine dip sandwich of sorts. More
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
Sardine banh mis are usually made with canned sardines packed in a spicy tomato sauce. The rich, meaty flavor of sardines along with the spice and tang from the tomato sauce can lift a baguette in ways that other fillings can't. And since canned sardines are used, this particular type of Vietnamese sandwich is a cinch to make at home. More
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
Here's a way to incorporate the tomato soup into the sandwich. The grilled sharp white cheddar cheese sandwich is studded with sun-dried tomatoes, and spread with harissa, a spicy Tunisian condiment of various red peppers. More
Bar Amá's tequila-heavy cocktail menu features a number of refreshing drinks meant to temper the spice (or in some cases, intensify that spice) in many of the restaurant's dishes. Pulling double-duty as both the General Manager and Bar Manager at Bar Amá is Daniel Flores, who was tasked with creating a cocktail menu to fit the specific flavors of Texas and Mexico. More
A quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party. More
When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either. More
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
This lively glaze of garlic, sugar, lime, and Sriracha lends a robust flavor to the shrimp snack. 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
This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation. More
A simple canapé of quick-pickled cucumbers, sliced avocados, smoked salmon and fried quail eggs make for a beautiful, yet quick and easy, hor d'oeuvre. With your pinky up or down, this is a wonderful one-bite snack that goes great with Champagne or sparkling cider. More
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
Awesome and informative post, Kenji! The marinating times are especially helpful. The Philippines also has its own form of ceviche called "kinilaw," which is indigenous to the islands. For kinilaw though, the fish is usually marinated in acid for only a minute or so.
Benu. West Coast!!!!
@Cathy Danh. Thanks so much for your continued support, and for your KILLER pictures!
@HamburgerHelper, @phillamb, stay tuned for a future post where I answer some of your questions...
@kristyles. what a coincidence, The Manila Machine has been serving Filipino Breakfast as well! Good luck out there on the road, and we hope to meet you soon...
Adam, read Alton Brown's Gear book before you register. It's what I did before I got hitched, and it clarified a bunch of things for me (i.e. what tools I really need and which I could do without). Really think about the kinds of things you and your fiancee cook, and really think about the tools needed for what you need to do. Otherwise, you'll end up amassing lots of clutter.
Although we registered for a stand mixer and a food processor, no one got them for us--we ended up buying them ourselves down the road. But yes, those are musts in my opinion.
Also, register for one good all-around pan. We got a 12-inch all-clad saute pan and we use that thing for everything.
with figs, honey, and blue cheese.
Depending on my mood, I go for junipero or bluecoat, two completely different gins--but both excellent.
I go 2:1 for my martinis. I prefer Junipero Gin, Lillet Blanc for vermouth (though I've just discovered Dolin), a dash of Regan's Orange bitters, and a lemon twist. There's nothing better.
So wonderfully written! Geez, I've been persuaded to go out and look for whole ducks now.
Hi Deb. I was actually a volunteer at this event last Tuesday for a small father and daughter-run winery who only produce 2,000 cases a year. It was my first time at this event, and it was neat seeing all the different types of people and characters that are so passionate about making great wines.
eating less meat and more veggies isn't only healthier, but it makes a lot more sense in today's crappy economy.
Raw oysters on the half-shell. Or grilled whole fish.
Great review of The Pantry, though I wouldn't call it's location "dodgy"--it's right next to Staples Center and office buildings! But then again, I've only been there before or after Laker games, and there are always plenty of cops around, so maybe it's a different story on non-game days.
Anyways, I love breakfast at The Pantry, grease and all, but I'll now have to give this burger a try.
Excellent looking skewers, Josh! I often see filipino bbq recipes with 7-up or beer in them, so it's not too surprising you use coke:) I'm gonna have to give this one a try.
I've never heard of tocino tasting like foie before, but maybe I just need to eat more tocino!
I love beer-can chicken and will also be making a version this weekend. I've never tried it with soda before though, but I've always been curious about that.
Fish sauce and ginger.
A well-made omelette.
Until reading this post, I always assumed it was crab roe. But now I'm not sure anymore!
But your deductive reasoning of "since crab roe can be fatty, but crab fat isn’t necessarily roe" makes complete sense. So I'm sticking with crab roe;)
Hi Robin,
There's a Filipino brand of canned sardines that comes in tomato sauce. You can find this in any Asian market here in the states. I like to saute some onions, tomatoes, garlic, and chili flakes, then dump in the whole can of sardines. Then I serve the whole thing over rice. I actually blogged about this a couple weeks ago:
http://burntlumpia.typepad.com/burnt_lumpia/2008/03/red-horse-beer.html
Just skip all the beer talk in that post and scroll to the bottom for sardines!
Ahhh, excellent Adam! Thanks for the vid. I guess it's a rolling R combined with phlegm in the throat;)
And you shouldn't hide the link to the video here in the comments. That's front page material! More camera time for you and Robyn I say!
Thanks for this Robyn. I was wondering when your macaron mania would lend itself to a treatise here on Serious Eats. I'm still wondering on the correct pronunciation for "marcaron" though. I'm guessing it's just said with a rolling R?
Mack Uh Rrrrron?
Chitlins, pig's feet, giblet gravy!
My wife makes the best apple pie!
Awesome! AB dropped an F-bomb! Alton Brown is one of the few reasons I still tune into the Food Network, and I'm looking very forward to this new show.
Marvin Gapultos hasn't favorited a post yet.
@The Kosher Gastronome: It's just Frank's. But any hot sauce will do. Sriracha, tobasco, etc.