Even though we were headed to Aspen before the crack of dawn this morning, last night we passed up packing in favor of the Star Chefs Rising Stars Revue, a traveling event that recognizes some of the most avant-garde culinary professionals in various cities like New York, Chicago, Seattle, and our home base of San Francisco. Over a jaw-dropping view of the bay, we enjoyed vittles from various chefs, some of whom were just beginning to realize their own potential. To get a peek at what cutting-edge creations were served, keep reading.
From Food & Wine
2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves
Serves 6.
From Gourmet
1 (1/2-lb) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 lb ground pork
4 kaiser or soft rolls, split and grilled
Equipment: an adjustable-blade slicer
Serves 4.
Cooks’ notes: Coleslaw can be made 8 hours ahead and chilled, covered. Patties can be formed 1 hour ahead and chilled, covered. If you aren’t able to grill outdoors, patties can be cooked in an oiled large (2-burner) ridged grill pan over medium heat, turning over occasionally, until just cooked through, 7 to 9 minutes, then brushed with barbecue sauce and cooked as above.
Turkey sandwiches are a pretty regular fixture in my everyday diet. They're healthy, delicious, and versatile. Thinly sliced deli turkey tastes good on all types of bread from focaccia to sliced wheat, and it pairs with almost everything, be it pear butter or barbecue sauce.
One sandwich that's absolutely amazing is the classic Thanksgiving leftover sandwich that joins sweet-juicy cranberry with thick-hearty turkey. This sandwich is beloved by many; but why, then, is it only enjoyed in the weekend after the third Thursday in November? Isn't the combination scrumptious enough to be eaten in the warmer months, too?
Recently I put this idea to the test by throwing together a cherry compote and turkey sandwich. It has all the familiar elements of the classic, but is Summer friendly. Genius! Oh and I forget to mention: it's really good. There's nothing more to say, except make it now.
Every day, sometime after 5 p.m., my father indulges in a Tanqueray and tonic. He always garnishes it with a fresh lime wedge and has practiced this afternoon ritual for as long as I can remember. When I found this recipe for a gin rickey recently on Gourmet, it totally reminded me of my dad! Thus, for Father's Day, I plan on making gin rickeys. It's a simple cocktail that combines gin with fresh lime juice and seltzer water. Since my Pops is partial to tonic, I'll make his with diet Schweppes. Get the easy and refreshing recipe when you read more
I'm not too surprised that a majority of you prefer cupcakes over macarons at weddings. For those of you into Savory Sights, I thought I'd round up some pretty examples of wedding cupcakes. If you're tackling the big-day treats yourself, we particularly love these five options: lemon meringue cupcakes, Vietnamese coffee cupcakes, hummingbird cupcakes, brown sugar-pecan cupcakes with caramel frosting, and tiramisu cupcakes. Otherwise, start clicking to be inspired!
Photo by Lisa Pearce
In addition to world-class events like the Aspen Food & Wine Classic, Summer weekends are prime time for checking out state fairs for their cook-offs and assortment of deep-fried treats, from the classic fish and chips to fried butter. While I've fried up a frenzy elsewhere before, I've never had the chance to try it in my kitchen. I don't have the right equipment, plus I worry my apartment will smell like oil for weeks. Have you ever tried it at home?
When it comes to veggie burgers there are unlimited possibilities, so look beyond the typical black bean and mushroom preparations for more interesting base-ingredients. Take this recipe, for example. It uses beans, which are common, but the type — black-eyed peas — are totally new to me!
They're combined with onion, ketchup, and Worcestershire sauce to create a patty that's smoky and hearty. Serve on buns with pickles, lettuce, and tomato, like you would their meaty counterparts. Get the super-simple method for these burgers after the break.
