![]() ![]() 8/7/13 Highland Park Tacos & Cocktails Crawl.12/12/12 The Minty 3rd Anniversary Party.I had my fave grapefruit radler and wondered how many more stops of this bang bang could I accomplish? However, you can’t drink their stuff on Triple Beam’s patio. Triple Beam has beer and wine but if you want a bigger selection, you could take your food into Highland Park Wine which is just behind the pizzaria. ![]() Still, it’s not something I wouldn’t enjoy. I’m not usually a carb on carb fiend but this was very satisfying.Įggplant – I love, love eggplant but when the veggie is sliced thinly, I felt it lost some of the magic I love about eggplant. Like the asparagus, the potato was shaved thinly to cover the pizza. Potato – I also tried the potato (not shown). ![]() I thought this would make a great breakfast pizza. Salume – if you like pepperoni, you’ll adore this savory sliceĪsparagus – the asparagus was shaved thinly to cover the pizza. I liked how many veggies you got with the sausage. Sausage – although the base looked similar to the asparagus, this was a really good slice. It’s a Roman pizza style spot so you get to dictate how much pizza you want as the counter folks will cut as much or little as you want. Triple Beam Pizza is a great spot for a bang bang (or just a full meal, no second dinner after). I ordered slices with different toppings as did my friends. Knowing there’s no way I could do that, we did the divide and conquer thing. It seems you try to eat full meals at each spot. ![]() These are definitely in second dinner territory. Transfer to serving plates, top with the chives and remaining hazelnuts, and serve immediately.I recently did a food crawl in Highland Park or as the kids said 5 years ago, a “bang bang.” Years ago when I did a food crawl every month, the rules were fairly clear- don’t fill up at any one spot and try to eat at as many spots as possible. Taste and add more dressing if you’d like. Add the chile and dressing and toss again. Transfer two-thirds to a bowl and add the beans, scallions and lemon juice to the bowl and toss well. On the board, drizzle the nuts with ½ teaspoon olive oil, sprinkle with ⅛ teaspoon salt and toss until evenly coated. Put the hazelnuts on a cutting board and crush with a heavy skillet or the flat side of a knife until they crack into smaller pieces.While the beans rest, soak the scallions in a medium bowl of ice water until crisp, about 5 minutes, then lift out and gently pat dry with paper towels.Once the last batch is done, remove them from the heat, return all the beans to the skillet and let them soften in the residual heat, about 7 minutes. As the batches of beans cook, transfer them to a plate to continue cooking the remaining beans. Thinner beans will brown more quickly, so pull them from the heat first. When the bottoms brown and blister, toss the beans and continue cooking, tossing occasionally, until there’s a nice char on the beans but they still have a little bite, 3 to 5 minutes. When the surface is smoking hot, spread the beans in an even layer on the griddle or in the skillets and add another drizzle of oil (about a teaspoon per skillet or a tablespoon for the whole batch).(Work in batches if using one varietal, and work by type if using multiple varietals.) Heat a griddle or two large skillets over high heat. (You can use just one large bowl if you’re using only one varietal.) Toss the beans with the oil and salt until evenly coated. If you’re using different varieties of beans, divide them among different bowls and divide the oil and salt among the bowls.2 tablespoons Frenchie dressing, plus more.3 scallions, cut in 3-inch lengths and thinly sliced lengthwise.1 tablespoon extra-virgin olive oil, plus more.1 pound string beans, preferably a mix of wax beans, haricots verts and dragon tongue beans, stem ends trimmed. ![]()
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