Eater - All |
- The Essential Guide to Cocktail Bitters
- Restaurants Can’t Ignore TikTok Anymore
- 3 Easy Punch Recipes for Outdoor Entertaining
- Turkey and the Wolf’s Deviled Egg Tostada Is an Instant Picnic Classic
- Go Ahead, Bring a Whole-Ass Roast Chicken to Your Picnic
- The 9 Very Best Picnic Blankets
| The Essential Guide to Cocktail Bitters Posted: 31 May 2022 10:32 AM PDT |
| Restaurants Can’t Ignore TikTok Anymore Posted: 31 May 2022 08:11 AM PDT |
| 3 Easy Punch Recipes for Outdoor Entertaining Posted: 31 May 2022 07:47 AM PDT |
| Turkey and the Wolf’s Deviled Egg Tostada Is an Instant Picnic Classic Posted: 31 May 2022 07:10 AM PDT  Mason Hereford's recipe takes the deviled egg to new and delectable heights When Turkey and the Wolf chef-owner Mason Hereford was creating the opening menu for his second New Orleans restaurant, Molly's Rise and Shine, he thought a lot about which dishes qualify as breakfast. One of the answers he came up was the deviled egg tostada. As Hereford explains in his new cookbook Turkey and the Wolf: Flavor Trippin' in New Orleans, "it's a dish that takes a time-tested Mexican formula (tostada, beans, tasty stuff, salsa) and applies the flavors of Southern picnics and roadside stores." While Hereford designed it for breakfast, his reference to Southern picnics echoes our belief that a deviled egg tostada is also a perfect picnic potluck food. All of the components can be made ahead of time and assembled on site, with each person making their own tostada. And while this recipe involves two additional sub-recipes, all of them simple and straightforward. Both the Gas-Station Bean Dip and the Peanut Butter Salsa Macha can be prepared well ahead of time. All that's left is for you to put it all together, and eat. Deviled Egg Tostadas RecipeMakes 12 Ingredients:Deviled Yolks: Yolks from 12 hard-boiled eggs (feed the whites to your dog) Tostadas: 3⁄4 cup Gas-Station Bean Dip (recipe below) Instructions:Step 1: Make the Gas-Station Bean Dip and Peanut Butter Salsa Macha ahead of time. Step 2: Make the deviled egg yolks: In a food processor, process the yolks, sour cream, cheese, buttermilk, juice from half the lime, and salt to a smooth puree, about 30 seconds. Season with more lime juice and salt until you're happy, and gradually blend in a little more buttermilk if the mixture seems too thick to spread onto the tostadas. Step 3: Make the tostadas: Remove the bean dip from the fridge 10 to 15 minutes before you want to eat, so it softens up a bit for spreading. Evenly spread the deviled yolks across the tostadas (about 2 tablespoons each). Add some little dollops of the bean dip, about a table- spoon's worth per tostada. Step 4: Sprinkle on the banana peppers, onion, and then the cilantro. Use a Microplane to zest the limes over the tostadas, as evenly as you can. Halve a lime or two and squeeze them on. Spoon on that spicy-ass salsa macha, until you're happy. Eat. Gas-Station Bean Dip RecipeMakes about 2 cups Ingredients:One 16-ounce can refried beans Instructions:Step 1: Mix all the ingredients together in a bowl and add salt and more lime juice until you're happy. It keeps in the fridge for up to 10 days. Peanut Butter Salsa Macha RecipeMakes about 2 1⁄2 cups Ingredients:1 cup grapeseed oil or vegetable oil Instructions:Step 1: Combine the oil and garlic in a small, heavy pot (narrow enough so the oil submerges the garlic). Turn the heat to medium-high and cook until the garlic is golden brown, 5 to 7 minutes. Use a slotted spoon to move the garlic to a bowl. Leave the oil in the pot and keep the heat on. Step 2: Add the pasilla chiles, two or three at a time (they cook really quick, so be ready) to the hot oil and fry, holding them under with a strainer and using the strainer to pull them out as soon as they blister, 5 to 10 seconds. As they're done, move them to the bowl with the garlic. Fry the arbol chiles in the same way until they darken slightly, 5 to 10 seconds, then move them to the bowl. Step 3: Let the oil cool to warm, pour it into a food processor, and add the garlic and chiles. Buzz for about 20 seconds, then add the peanut butter and salt and buzz until pretty smooth, another 15 to 30 seconds. Now it's done. It keeps in the fridge for up to 2 weeks. Reprinted with permission from Turkey and the Wolf: Flavor Trippin' in New Orleans by Mason Hereford with JJ Goode, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: William Hereford © 2022. |
| Go Ahead, Bring a Whole-Ass Roast Chicken to Your Picnic Posted: 31 May 2022 06:49 AM PDT  Yes, potluck picnics can be casual and fun. But there's a very specific joy in picnics that choose to go over the top. Much of the allure of a summer potluck picnic is its inimitable ease — it requires next to no preparation, just some sort of barrier between you and the ground (and even that's optional if you aren't particularly bothered by ants in your pants), a simple shareable spread, an oversupply of canned rosé (also optional… but is it though?). No meal could be less physically fussy, or more psychologically rewarding. But what if you want to be fussy? What if you just can't help yourself, be it your fiercely competitive nature or a surprise Muscovy duck breast sale or a deep-seated need to gain your fellow picnickers' approval via gourmet grandstanding: What if you just like doing things the hard way? One of my favorite fussy picnic dishes of all time came to the party courtesy of cookbook author (and former Eater editor) Danielle Centoni, who arrived at our potluck picnic lugging a Le Creuset Dutch oven (the schlepping of which was in and of itself an exemplary feat of fussiness), in which she'd poached an entire side of salmon, to be served with a creamy summer-herb packed green goddess dressing. This unexpected luxury brought the badminton back-and-forth and rosé glass re-upping to a standstill, and rightfully so. Nothing evokes potluck picnic joy quite like a little culinary extravagance. The fact that nobody at our picnic expected anyone to come bearing an entire side of poached salmon made it all the more thrilling. There's a reason surprise and delight makes for an effective marketing strategy; once the bug bites stop itching and the sunburns fade, the echo of a deliciously excessive picnic entree lives forever. If you're aiming for fussy, but not enameled-cast-iron-poached-fish-fussy, roast a whole chicken and plate it over a couscous salad studded with dried fruit, pistachios, and preserved lemon (sub in a whole roasted head of cauliflower if your group leans herbivorous, and serve a lemony yogurt-tahini sauce alongside). Slice a tender grilled flank steak, arrange it on a platter, and blanket it in garlicky chimichurri, spicy grilled corn salsa, or sweet cherry tomatoes halved and tossed with fresh cilantro, avocado, thinly sliced green onions, and lime juice. Soak a pork shoulder in a citrus and cumin mojo marinade, then slow roast it, shred, and serve with Cuban-style black beans and rice (or, swap the pork shoulder for tenderloin, chicken, or shrimp skewers, and grill at the picnic). Sometimes the ultimate fussy flex isn't so much a dish as an experience: Prep an entire bo ssäm setup, pack all the components in airtight containers, then elaborately arrange on the picnic table. Have access to a fire pit or grill? Grill or pan-fry salmon or cod filets, chop a quick cucumber mango salsa and blend a batch of avocado salsa, then set out stacks of fresh corn tortillas (should you happen to have a grill and comal pan handy, make the tortillas to order). Cook a savory sofrito, pack the Bomba rice, stock, seasonings, and vegetables and protein of choice, plus your 32-inch paella pan (serves 40, and I can personally vouch for this). Perhaps the fussiest of all picnic mains is an authentic bring-a-shovel-style New England clambake, the work for which almost always pays off in indelible summer memories (both fond, and those involving unexpected burn bans, whiny pit diggers, and rubbery shellfish). Bringing the picnic to an ecstatic halt is about admitting that you are that person, and that going above and beyond in life and picnic mains makes you happy, or at the very least, fills some kind of hole in your soul. You like big braised pork butts with all the carnitas fixings at a picnic, and you cannot lie. Spreading picnic joy via a gin tonic-splashed paella party is who you are, and everyone there will be better off for it, especially when dessert rolls around and you pull out a bit of bonus content in the form of a seven-layer stone fruit trifle (just kidding… or not). Jen Stevenson is a food writer, cookbook author, and picnic enthusiast in Portland, Oregon. Tatiana Chamorro is an illustrator, part-time bird watcher, occasional guitar player, plant parent, and a knitter of a quarter of a scarf, born and raised in the San Fernando Valley. |
| The 9 Very Best Picnic Blankets Posted: 31 May 2022 06:16 AM PDT |
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