Pumpernickel Highball

• 2 ounces rye whiskey (such as Bulleit)
• 1/4 teaspoon caraway simple syrup
• 4 ounces club soda
• Garnish: cucumber slice

This is going to need to be made before the summer is over. Or is it more of a Fall drink? Either way, get in my belly.

Okay, all better now.

Ryan’s Manhattan

• Two fingers rye - Rittenhouse Bonded, preferably
• About half as much sweet vermouth
• Three dashes Angostura bitters
• Maraschino cherry

Combine ingredients over three ice cubes in a rocks glass. Stir gleefully. Sip thoughtfully while listening to Van Morrison.

Get in my belly, please, shredded brussels sprouts with bacon and walnuts.

There are only a few ways that Thanksgiving could be made better in my mind, especially from a culinary standpoint, but this guy Kevin (with his blog Closet Cooking) seems to have done the impossible. By making eggs Benedict out of the leftovers. God bless you, sir.

Thanksgiving Eggs Benedict

(makes 2 servings)
Printable Recipe

Directions:
1. Place the muffin slices two per plate and top each with a tablespoon of cranberry sauce and a slice of turkey.
2. Bring a large pot of water to a boil and reduce the heat to medium.
3. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for remaining egg.
4. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
5. Place the eggs on top of the turkey and cover with gravy.

Want this. Tonight.

Chana Masala

- serves 4 -

Ingredients

2 tablespoons neutral oil, such as canola
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, de-seeded and minced
1 tablespoon ground coriander
3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes or or 1 15-ounce can of whole tomatoes, chopped
2/3 cup water
2 fifteen-ounce cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of 1 lemon

Procedure

1. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chile and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.

2. Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.

via Serious Eats (on a roll today!)