It’s 5:30 somewhere and this slutty sipper with a bacon straw, is just begging to be slurped down in all of it’s burger glory. White Castle infused Bulleit Rye, stirred with spicy pickle juice, a splash of tomato water, a dash of liquid smoke, and rimmed with a burger salt rub, almost makes this elixir a knife and forker. And you thought tequila made you rowdy.
Watermelon Jerky Chips
1. Slice Watermelon into 1″ squares that are 1/4″ thick.
2. Place the squares in a single uncrowded layer on the dehydrator trays.
3. Dry for 18 – 24 hours at 135 degrees.
4. Peel off the trays and let come to room temperature.
5. Store in airtight containers out of the light and heat.
“There’s a little bit of Summertime in every bite.”
What’s more ‘Merica then a burger crafted from it’s capital’s very own culinary traditions. Ok, maybe taxation with representation… but that’s a different blog. This District denizen bleeds red, white, blue, and beef cheek chili. With a patty constructed from 13th Street Meat’shalf smoke grind, Gordy’s pickle relish, and a DC Brau battered, french fry bun… drizzled in mumbo sauce—America, this star spangled beaut is for you.
Seriously good idea here, folks!
And for any kind of pizza too!
Click on the photo for the full blog post and step-by-step instructions.
Leftover Pizza + Waffle Iron = Delicious Crispy Gooey Cheese-Stuffed Snack!About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. 🙂
“Moon of my Stars”… “Mother of Dragons”… Call this smoldering dinosaur kale burger what you will, just don’t call it weak. Smokey morsels of crisped shiitake “bacon,” crown a regal beet gratin, smothered in Red Dragon cheese on top of a crunchy, berberre-rubbed kale patty, heirloom tomato, and slathering of sumac aioli. Dracarys! (Translation: “Fuck raw horse heart!”)
serious h/t to J. Kenji Lopez for the mushroom bacon
The sweetness of the watermelon is a perfect counterpart to the saltiness of the feta and the watermelon’s moisture cuts through the feta’s crumbly, sometimes dry, texture. This simple salad is great on its own, pairs well with grilled chicken, tofu, fish, or shrimp, and is the perfect addition to a summer barbecue.
Ingredients (Makes 4 servings)
6 cups cubed Watermelon
1 ½ cups crumbled Feta
¼ cup thinly sliced Red Onion
¼ cup Balsamic Vinaigrette (thin with water if desired)
1. Lightly toss the watermelon and feta together.
2. Top the mixture with the red onion.
3. Drizzle it with the vinaigrette.
Nutrition Facts (courtesy of Calorie Count – Watermelon Feta Salad Recipe )