The hummus was spicy, as requested, so I guess that gave the crostini spread just a hint of masculinity.
In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.
And there you have it! Is it hummus, really? Is it basically just a dip? Who the hell cares–it’s damn tasty.
I promised to make something manly for the Super Bowl because I made this last weekend during the playoffs:
This crostini spread served as both the appetizers and the main course. Instead of arranging the toppings on the toasted ciabatta bread, I served everything separately so that we could experiment (though I did make strong suggestions as to what to do with it all).
Step one: thinly slice a baguette of your choice, drizzle with extra-virgin olive oil, and season with S & P. Toast the oven until golden around the edges.
Next: homemade butter:
In a food processor, whirl together heavy cream with salt until it thickens and then separates into solids and liquid (click here for the original post on homemade butter and a link to a helpful video). Pour out the liquid, add water, and give it a whirl. Drain the cloudy water again and repeat this process until the water runs close to clear.
Slather on the crostini and top with thinly sliced radishes and a sprinkle of salt.
It’s pretty obvious that I’m usually the one cooking for others. And that’s the way I like it. But every once in a while, someone prepares something for me.
That most recent something was a B.L.T. Bacon, lettuce and tomatoes, squished between ranch-slathered toast never tasted so good. And it’s totally worth my cooking another 10 meals to have one made for me again.
There are no words.
Surprisingly, I’ve had some good barbecue in Brooklyn. It’s not something I make myself, due to the lack of a cohesive kitchen, grill, outdoor space, time, etc. Thankfully I’m not too far from this place:
The Smoke Joint in Fort Greene serves up some solid barbecue. The pulled pork is reliable, the smoked chicken is a great vehicle for both the sweet and spicy homemade barbecue sauces, the fries are done right and dusted with spice rub, and the beef short ribs are more than decent.
I’m not talking about food that is going to completely blow your mind. But for Brooklyn, it does a good job of satisfying my need for smoke, grease, and fall-off-the-bone meat. And, they serve Porkslap.
eating in your underwear 