1Skin, slice and bake plantains at 350 until they are tender. Chop into small pieces.
2Mix the zest + juice of a lime, lemon and orange with 1/4 cup of olive oil, a dash of hot sauce, a drizzle of honey and toss together with the cilantro, onions and red pepper. Add chopped plantains, adjust for salt + pepper, and let sit for a while.
3Great topping for black beans. Add 1 can (unheated but rinsed) and toss.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Flame a Citrus Peel
A fancy bar trick to impress your guests, courtesy of bartender Duggan McDonnell from Cantina in San Francisco.
Spiced Holiday Sangría with a Twist
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, shows us that a holiday party doesn't have to be all spiked cider and boozy eggnog. Drawing inspiration from a friend's latke party, Martin mixes it up with a fresh and fruity spiced holiday sangría.
Wake Up with a Coffee Cocktail
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is joined by one of his bartenders, Reza Esmaili. Reza makes the Rear Admiral Swizzle, a spirited coffee-and-citrus cocktail, and recounts how it was invented after a heavy night of drinking.