weinoo

NY Mag published a recipe from Phil Ward (whose Michelaa is probably the best one I've had - at Mayahuel): Celery Sangrita Michelada From Philip Ward, Mayahuel “Sangrita is traditionally made with ­orange juice, but celery juice is more aromatic. Plus, it has a nice cooling quality to it, so you can add more spice. This way, you get a pleasant building spice, rather than just a flamethrower.” FOR SANGRITA: 1/3 cup tomato juice (ideally R.W. Knudsen) 1 1/2 tbs. fresh celery juice 1 tbs. fresh-squeezed lime juice 1/4 tsp. black pepper Pinch celery salt Pinch cayenne pepper 1/2 tsp. Worcestershire sauce FOR SPICY RIM: 1 part kosher salt 1 part sugar 1/2 part cayenne pepper FOR MICHELADA: 2 tbs. sangrita 1 1/2 tbs. fresh-squeezed lime juice Negra Modelo NIGHT BEFORE: Combine sangrita ingredients. Makes about 1/2 cup. INSTRUCTIONS: Rim pilsner glass with spicy rim mix, and add 2 ice cubes. Shake sangrita and lime juice with another 2 ice cubes, then pour the liquid into the glass (straining out the cubes). Top with Negra Modelo, and serve with rest of the beer.

Outraged, indeed. Well - not really. I have been working on making a good paella for quite some time now. It's tough. Sometimes what appear to be the simplest of dishes turn out to be the most difficult. But, after trying and trying, and experiment after experiment, I've gotten to where I can serve my paella to guests and not feel bad. Yes, there's often chorizo in it - I like chorizo, so fuck the Wall St. Journal. And - I blogged a bit about the trails and tribulations of making paella... Paella - It's Only Rice, Right?

"Baby" artichokes cooked in evoo, sherry, stock, pimenton, shallots, garlic. Finished with sherry vinegar and parsley. Penne with asparagus in a light sauce of stock, herbs, shallots, garlic and 2 cheeses.

But that "aging boomer population" was the population under which the giant, high-alcohol, big California wines was created. Years ago. Before Chipotle. When they we had taste buds.

Every "best" think I've tried in NYC.

I made a really great Spanish Tarta de Santiago recently. Almonds, lemon, orange, and eggs are its primary ingredients. There are plenty of recipes - I used on from Penelope Casas' The Foods of Spain.

Cool - is that a nonstick pan, Chris?

Yeah - I was doing them around 425℉ - 450℉. Too cool, I'm sure. How long do yours take to cook, Chris?

As a New York City kid, mustard and sauerkraut. Often Hebrew Nationals when I was a kid, mostly Nathan's or Sabretts now.

I've been trying to perfect, with a little luck, home made corn tortillas. I mean, they're light years better than store-bought slabs of cardboard, to be sure. I'm using corn masa (dried corn flour), because that's what I have access to. (I know they'd be better using the fresh stuff, but it ain't happening). Anyway, I think my biggest problem, at this point, is the griddle temperature. Can anyone tell me what the griddle/comal/cooking surface temperature should be - in degrees, please?

Chips from leftover corn tortillas. In order to make... Some sort of chilaquiles. Fresh guacamole. Refried black beans.

House-made corn tortillas (still a nemesis). Black bean tacos on those house-made corn tortillas.

In a NY Times article entitled The Wrath of Grapes, Bruce Schoenfeld discusses a group of pinot-noir winemakers, who have formed a loosely based coalition called In Pursuit of Balance. Since I tend to like this style of wine over the big, jammy wines that score highly, the article was pretty interesting to me. Maybe it will be to you too.

I gotta step it up a little...those probably work great with Clamato.

Black bean tacos. Homemade tortillas, which I will someday master. Broccoli. I'm a vegetarian - for 5 minutes.

I make mine at home with Brooklyn lager.

As summer and the heat and the humidity roll in, we often like to drink something a little less boozy, more refreshing, spicy, etc. And that's when the Michelada enters the picture. I think classically, it calls for beer, lime juice, tomato juice, "hot" sauce, Worcestershire sauce, salted rim. Or maybe clamato juice in lieu of the tomato juice. But the other day I checked out clamato juice in my grocery store - like the 2nd or 3rd ingredient was high fructose corn syrup, so I took a pass...I'll stick with tomato juice in that variation. Does anyone else drink Micheladas? And if so, what's your favorite recipe?

Right. I know a few people (not Silicon Valley types, either) for whom eating is basically just taking in calories along with, hopefully, some nutrition. After a few meals out with these types, I just stopped going out to eat with them - it was no fun. You know, ordering the same, exact thing every time - and then eating it quickly and with as little pleasure as possible.

Composed salads are great - good job, Shelby!

Thanks - they are 16-20s, and I literally cook them for about 2 minutes before the heat goes off. Jealous about your local spots. But, but, but - Rancho Gordo! I've been stocking up on cazuelas, and lots of other great Spanish stuff at Despana.

Nothing reheats better than the Steam Girl, in my opinion. 350F steam for about 10 - 12 minutes, and I end up with perfectly reheated rice dishes, pasta, etc.

I put pizza on the tray - on a piece of parchment or foil. I like to preheat (and waste electricity) on steam 450 for about 5 minutes. Then I change to plain old convection bake at 450 and throw the pizza in for about 5 minutes.

Wild shrimp in garlic, lemon and parsley. Rancho Gordo Santa Maria Pinquitos beans. Vegetarian except for the bacon. And has some Hatch green chiles in there as well.

An excellent cocktail, in that family of Old Pal, 1794, New Friend, etc.

Don't let the cronut guy see this.