Food Hacking link roundup: Up in Smoke edition

Posted Fri, 08/10/2012 - 13:36 by Jon

Cold smoking using a normal grill: http://lifehacker.com/5933210/transform-your-backyard-grill-into...

Flavoring your wood chips: http://latimesblogs.latimes.com/dailydish/2012/05/test-kitchen-t... (I kinda do this with my Brisket)

A reminder and guide to calibrating stove and grill thermometers: http://www.latimes.com/features/food/dailydish/la-dd-test-kitche...

Crab Cakes

Posted Mon, 07/09/2012 - 19:25 by Audrey
Crab Cakes with an Avocado/Yogurt sauce

Adapted from The Santa Monica Farmers Market Cookbook.

Makes 10 large crabcakes or as many small ones as you can roll

1 lb lump crabmeat
1/3 cup panko breadcrumbs (can sub regular)
2 eggs, beaten
4 Tbsp mayonnaise
2 Tbsp lemon juice
Few drops hot sauce (like Tobasco)
Generous dash of Old Bay seasoning
Generous dash of Garlic Powder
Generous dash of Onion powder
Salt and pepper to taste

4
Your rating: None Average: 4 (2 votes)

Dark and Balsamic

Posted Sat, 07/07/2012 - 09:29 by Jon

Bufala Negra, from Imbibe: http://www.imbibemagazine.com/Bufala-Negra-Cocktail-Recipe

Bourbon and fresh basil meet the tart and tangy cocktail from H. Harper Station barman Jerry Slater combining balsamic syrup and ginger beer.

2 oz. bourbon
4 fresh basil leaves
1 brown sugar cube or sorghum
1/2 oz. balsamic syrup (see below)
2 oz. ginger beer
Ice cubes

Muddle the balsamic syrup, basil and sugar cube, add bourbon and ice and shake hard. Strain over fresh ice cubes into an Old Fashioned. Top with ginger beer and garnish with basil leaf.

3
Your rating: None Average: 3 (1 vote)

The Peppered Pear

Posted Sat, 07/07/2012 - 09:16 by Jon

This recipe is modified from http://www.pearpanache.com/cocktails/the-peppered-poire/ :

2 oz Poire William or similar pear-flavored liqueur
1/2 ounce black pepper simple syrup (recipe follows)
Sparkling wine

To make The Peppered Poire, add the gin, Poire William, pear puree and simple syrup to a cocktail shaker. Add ice and shake well. Strain the contents into a champagne flute and top off the glass with sparkling wine. Float 2 or 3 whole black peppercorns on top of the fizz, if desired.

Peppered Poire
2
Your rating: None Average: 2 (1 vote)

Glazed Pear

Posted Sat, 07/07/2012 - 09:08 by Jon

From http://backyardbartender.blogspot.com/2011/06/mxmo-lviii-carmen-..., yet another way to use Poire William, this time with balsamic syrup:

1 oz Poire William eau-de-vie
1 oz cachaça (I might sub in a darker rum here?)
1/2 oz balsamic syrup (Make it from scratch with her recipe here: http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., or buy it at a gourmet grocery store)
1/2 oz Cointreau
1/2 oz fresh-squeezed lime juice
dash of orange bitters
club soda

0
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Strawberry Salad

Posted Fri, 07/06/2012 - 20:21 by Jon

Via http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

2 strawberries, hulled and quartered
4 to 5 basil leaves (thank you, backyard herb garden)
1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
1 1/2 oz cachaça
1/4 oz Cointreau
1/4 oz fresh lime juice

Soda water

Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

0
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Fireworks!

Posted Wed, 07/04/2012 - 21:59 by Jon

Food Hacking: Wine tricks and Lobster Anesthesia Edition

Posted Wed, 07/04/2012 - 10:25 by Jon

Save a bad wine by turning it into tasty jelly: http://www.americastestkitchenfeed.com/do-it-yourself/2012/04/ho...

Tired of digging out the foil cutter? Twist and pull it off. How did I not know this before? (http://lifehacker.com/5922364/easily-remove-wine-bottle-foil-wra...)

Easy packing for wine bottle protection - floaties: http://lifehacker.com/5922686/use-inflatable-arm-bands-to-safely...

Cocoa crumbs - French trend and tasty treat: http://doriegreenspan.com/2012/06/often-in-life-and-so.html

Middle Eastern Salad

Posted Sun, 07/01/2012 - 16:34 by Audrey
Fattoush salad with fried chickpeas

I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

The basic vegetable components of the salad are:
Diced tomatoes (or halved cherry tomatoes)

4
Your rating: None Average: 4 (1 vote)

Spiced Eggplant with Bulgur Salad

Posted Sun, 07/01/2012 - 16:21 by Audrey
Spiced Eggplant with Bulgar salad

A delicious and easy Bon Appetit recipe.

Serves 2

1/4 cup olive oil, divided, plus more for drizzling
1 tablespoon finely chopped preserved lemon peel (optional)
1 garlic clove, smashed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt plus more

1 medium eggplant (9–10 ounces), halved lengthwise

4.5
Your rating: None Average: 4.5 (2 votes)
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