Modified From Bon Appétit
1 cup mayonnaise (store-bought is fine!)
1/4 cup finely chopped fresh basil
1 tablespoon fresh-squeezed lemon juice
2 cloves garlic, minced
Salt and freshly ground black pepper
Makes about 1/14 cup flavored mayo.
From Katie Sweeney
1 cup mayonnaise
1/4 chopped fresh herbs (basil, parsley, cilantro, thyme, etc.)
1 tablespoon liquid seasoning (fresh citrus, hot sauce, horseradish, dijon, ketchup, pesto, etc. ),
1 teaspoon dry seasoning (minced garlic, shallots, curry powder, chipotle powder, old bay, etc.)
Salt and freshly ground black pepper
Makes about 1/14 cup flavored mayo.
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Fans of flavored vodkas, listen up! Absolut vodka has just released its latest city-inspired flavor, Absolut SF. Since San Francisco happens to be my hometown, I was excited to get a bottle of the limited-edition vodka that's an interesting blend of grape, dragon fruit, and papaya. Although I found the vodka to be too sweet to sip solo, I thoroughly enjoyed it in this preparation. The combination of vodka, simple syrup, fresh lemon juice, and soda water is a riff on the classic collins. It's a simple recipe and awesome cocktail, so why not make one to celebrate Friday? Here's the method.
After a Missouri ice cream shop was banned from selling cicada ice cream to customers, San Francisco's health department has followed suit by telling one restaurant that it can no longer sell chapulines or grasshopper tacos, citing the fact that the purveyor isn't USDA approved.
Although purportedly no one has gotten sick in the two-and-a-half years that the item's been offered on his menu, "the city is worried people will get sick," La Oaxaquena owner Harry Persaud told the San Francisco Chronicle. In Persaud's native Oaxaca, grasshoppers are par for the food course; here in the US, there isn't a single domestic grasshopper purveyor with federal approval.
While there are agricultural health and safety issues at hand, food bans like this open the floodgates to prohibit other cultural delicacies (turtle, pigeon, and snails, anyone?), something that I worry may undermine our country's vast array of ethnic food options. Do you believe this will set a precedent for other food bans?
Source: Flickr User william.neuheisel
From Absolut
2 ounces Absolut SF
1 ounce simple syrup
¾ ounce fresh lemon juice
Soda water
Lemon slice, for garnish
Makes 1 drink.
If you've never made paella, the traditional Spanish rice dish with origins in Valencia, I highly recommend you give it a try this weekend! This uncomplicated recipe is easy to follow and has awesome results. The paella is filling, flavorful, and delicious. It's packed with chorizo and shellfish, so it has a wonderful surf-and-turf quality.
Although the recipe has you cook the paella on the grill, I made it on the stovetop. Other substitutions to note: I used Mexican chorizo instead of Spanish chorizo and omitted the squid and saffron, because of a restricted selection at the local market. Despite these changes, I really enjoyed this paella and plan to make it again soon! Check out the recipe now.
From Food & Wine
3 cups fish stock or low-sodium chicken broth
1/2 pound large shrimp, shelled and deveined, shells reserved
Pinch of saffron threads, crumbled
1/2 lemon
2 tablespoons extra-virgin olive oil
6 ounces fresh chorizo (2 small links), sliced 1/2 inch thick
2 ripe tomatoes, finely chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
1 1/2 cups Calasparra or arborio rice (about 10 ounces)
1/2 pound cleaned squid—bodies halved lengthwise, scored in a crosshatch pattern and cut into 2-inch pieces
1 pound cockles, scrubbed
1/2 pound jumbo lump crab
1 cup roasted red peppers (5 ounces), cut into strips
2 tablespoons chopped parsley
Hot sauce and lemon wedges, for serving
Serves 6.
In addition to learning about lamb butchery at a recent lunch hosted by the American Lamb Board, I also gleaned a number of remarkable facts about sheep farming in the United States, many of which heightened my intrigue for the ruminant livestock known as lamb. I'm curious to know how many of the facts will surprise you, so I've put together a quiz to find out if you're on the same page. Don't be sheepish about your knowledge — take the quiz now!
