I've been pretty loud and clear about my love of Lucky Peach magazine published by McSweeney's. I wrote about it here in late November but at that point I had yet to cook from it. (We also hadn't sealed the deal for the Toro Bravo Cookbook with McSweeney's, fall 2013, at that point...) Now that I've cooked from it -- and now that issue number three has hit the shelves -- I'm putting photos of a couple of the things I've made here. That's it. Oh, and go get yourself a copy if you don't have it already. It really just keeps getting better and better.
I got the fixings together -- homemade miso mayo made with my year-plus old homemade miso, pickles, spicy chips and thinly sliced iceberg.
I blackened dover because that was what looked best at the market...
And then I put it all together in between buttered and broiled ciabatta. So fucking delicious. Cook this!
I made a custardy breakfast sandwich with the leftover blackening spices, miso mayo, iceberg and some cheddar on ciabatta.
The third and latest issue of Lucky Peach, on shelves now, has this story by Rachel Khong...
Including a recipe for this Two Minute Chocolate Mug Cake that I've made a couple times now. It's not so pretty but it is fun, quick and tasty.
