This recipe is super quick and easy and one of my faves when I’m short on time. It mostly uses handy pantry items but feel free to add whatever leftover proteins you might have in the fridge. Satisfying, delicious, and quick - HURRY!
essential TURKISH EGGS
One of my favorite brunch dishes - if you like a runny egg, buttery toast, and a bit of heat, this one goes out to YOU. Feel free to fry the eggs or poach them if you have a little extra time. I like to give the poached variety a quick vinegar cure before hitting the simmer water - makes the sometimes-intimidating task of poaching a cinch. Thump thump!
essential TURKISH EGGS
Serves: Two | Prep, Cook Time: 30 Minutes
INGREDIENTS
1 cup thick, Greek yogurt, at room temperature
2 small garlic cloves, minced
4 large eggs, poached or fried
1 cup white vinegar
Salt and pepper
2 tbsp Chile Crisp
Chopped fresh dill and parsley leaves, rough chopped
Toasted buttery, crusty bread, for serving
TECHNIQUE
Bring a medium saucepan of water to a simmer over medium heat.
Prepare the garlic yogurt: In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls, using the back of a spoon to spread it out.
Crack the eggs into four separate small bowls. Add the vinegar to a medium glass bowl with two cups of cold water. Slowly slide the eggs, one after another, into the vinegar mixture and allow to rest for 5 to 10 minutes - this allows the eggs to cure a bit before poaching.
Using a slotted spoon, gently add one egg at a time into the simmering water, trying to space them evenly apart. Cook the eggs just until the whites are cooked through, 2 to 3 minutes. Flipping them in the water about halfway through.
Using the slotted spoon, transfer 2 eggs to each bowl of yogurt, lifting out one at a time and dabbing underneath the spoon with a folded paper towel to remove excess water.
Season the eggs with salt and pepper, then drizzle with chili crisp (available in most grocery stores or Asian Markets) and top with chopped herbs, Serve with buttery, toasted bread.
español HOT DOGS
A recent trip to Santa Fe inspired this take on street dogs, best known for their place in Los Angelas late night food lore - we’ve altered the direction and locale to devise one of our favorite tail-gate foods in recent years - feel free to prepare all the components ahead of time then build to order once the dogs and bacon sizzle from the grill or oven - thump thump!
metro-billy SPAGHETT
My riff on the classic Spaghett is one of my favorite summer sips - the traditional recipe calls for just three ingredients, Miller High Life, Aperol, and Lemon - but the addition of fresh basil gives it a green brightness, taking it to a whole new level - enjoy - thump thump!
Metro-Billy Spaghett
Serves: 1 | Prep Time: 90 Seconds
INGREDIENTS
One bottle Miller High Life Beer
1/2 ounce Aperol
2 Twist of Lemon Peel
1 Basil Leaf
TECHNIQUE
Take a quick swig from the bottle of Miller High Life - add Aperol, lemon peel, and a single fresh basil leaf - sip.
shu mai DON'T BOTHER ME
This is a great, relatively simple and quick recipe if you’re having friends over for a summer dinner party or just for noshing at home on a weeknight with the family. The shrimp keeps the vibe light and healthy…perfect during the height of swimsuit season…thump thump!
Shrimp and Basil Shu Mai
Serves: 4 | Prep, Cook Time: 30 Minutes
INGREDIENTS
½ cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
½ pound shrimp, peeled and deveined
½ to ¾ cup fresh basil leaves
¼ cup chopped scallions, white parts
10 to 12 round dumpling skins
Juice of 1 lime
TECHNIQUE
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the basil and all the green onions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and basil, add to the bowl and stir to combine.
Place a dumpling skin on a work surface, moisten the edges with water, and place a spoonful of the filling in the center. Squeeze edges of the wrapper up around the filling, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling.
Arrange a bamboo steamer with perforated parchment over a medium an over a couple inches of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter or serve from the steamer. Serve with the dipping sauce.