Eye Candy: Get Your Beef On

by jbfauthor on June 30, 2010

At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole. Salivate over more photos here.

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Eat this Word: Hominy

by jbfauthor on June 29, 2010

WHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations. WHEN? Marc Dunham’s Beard House dinner WHERE?

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News Feed: June 28

by jbfauthor on June 28, 2010

BP faces law suits from Louisiana chefs. [Reuters]

Kombucha under investigation for high alcohol content. [NYT] Chefs who will make a difference in school food.

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Summer Cocktails with Steve Olsen

by JBF Editors on June 25, 2010

 

We asked beverage expert and 2010 JBF Awards spirits chair Steve Olson about the newest trend in spirits and how he slakes his thirst in the summer. You can learn more about his education and consulting company, aka wine geek, at akawinegeek.com.

 

Q: What do you drink to cool down in the summer?

 

A: I love a good, cold, handcrafted beer in the summer. I also enjoy aromatic white wines, like a Sigalas Assyrtiko from Santorini, and tall, cool cocktails, such as a Southside (made with Tanqueray No. Ten gin and mint) or citrus-based drinks like a caipirinha (made with cachaça and fresh limes).

 

Q: In this issue we’re featuring barbecue trivia. What do you like to drink with barbecue?

 

A: To me, barbecue is summer, so all of the drinks I mentioned apply! That said, when I actually have the ribs on my plate (and the ’cue sauce on my fingers), what could be better than a perfectly made margarita with 100 percent agave tequila (such as Chinaco), Grand Marnier, and fresh lime juice?

 

Q: We’ve read that gin is making a comeback. What other... Read more >

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