Welcome back to CHOW Happy Hour! In this episode, Martin Cate, of Smuggler's Cove in San Francisco, prepares the Martinez, a cocktail some think is the precursor to the martini. While mixing this potent gin, sweet vermouth, and maraschino liqueur cocktail, Cate recounts his first encounter with it—on a train to Reno, Nevada.
Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.
If any region has mastered the art of deep frying food, it’s most certainly the South. Join Ray Lampe, Florida restaurant owner Dr. BBQ, as he takes us through the steps of deep-frying a turkey for your Thanksgiving Day meal!