May is a brilliant month for culinary. A lot of creativity goes into spring flavors and then there’s the start of summer grilling season. Put Mother’s Day (the biggest restaurant day of the year) right in the middle, and it makes this month even more special! Just thinking about it makes me want to scream YUMMO!
Every May, I try to help our readers celebrate Cinco de Mayo (the day Mexico defeated the Second French Empire at the Battle of Puebla in 1862). This year I just couldn’t help myself and called my friends at FreshDirect (FD) to chip in (pun intended). And they delivered (yes, another pun) in their usual classy, professional style! Both my guacamole and salsa fresca recipes are fresh and full of flavor, so try to serve within two hours of making them (one hour in the fridge to set) for the best experience.
SP’S GUACAMOLE
Ingredients
• 4 avocados – peeled, pitted and mashed
• 2 limes, juiced
• 1 tablespoon of Sea Salt
• ¾ cup diced sweet onion
• 4 tablespoons chopped Fresh Cilantro
• 3 Roma (plum) tomatoes, diced
• 2 teaspoons minced garlic
• 1 pinch of cayenne pepper or ¼ of a diced jalapeno pepper (no seeds)
Instructions
In a medium bowl, mash the avocados, then stir in lime juice, and salt.
Mix in onion, cilantro, tomatoes, and garlic.
Stir in cayenne pepper
or jalapeno.
Refrigerate for one hour for best flavor and consistency or serve immediately.
SP’S SALSA FRESCA
Ingredients
• 3 Roma (plum) tomatoes, diced
• 1 sweet onion, diced
• 3 tablespoons chopped fresh cilantro
• ½ lime, squeezed
• 1 teaspoon of Sea Salt
Instructions
In a medium bowl, mix the diced tomatoes, diced onion and chopped fresh cilantro. Add sea salt and lime juice. Refrigerate for an hour. Buen Provecho!
FRESHDIRECT’S
CHILI MANGO MARGARITA
Ingredients
• 1 tablespoon Tajín seasoning
• 1 lime
• 1 Champagne mango
• 1/3 cup De La Calle Tepache Picante Mango Chili
• 4 ounces reposado tequila (such as La Gritona)
• 1 1/2 ounces Grand Marnier
• 1 1/2 cups ice—Get ice delivered
Instructions
Place Tajín seasoning on a plate. Halve the lime, then rub one of the cut sides over the rims of two tumblers. Dip the rims into the Tajín and set aside. Squeeze the juice from the lime.
Slice down the sides of the pits inside the mangos and remove the flesh in chunks. Place in a blender, along with the lime juice, tepache, tequila, and Grand Mariner. Blend on high until smooth.
Add the ice and continue blending until thick and frosty. Pour into prepared glasses and serve.
MEMORIAL DAY: THE START OF GRILLING SEASON
Memorial Day serves as the unofficial kickoff to summer, and grilling season. For me, Memorial Day evokes a lot of memories with my Dad. He started teaching me how to barbecue on a charcoal grill when I was just six years old and, yes, safety was a big part of that first lesson! I then spent every summer thereafter learning about barbecue, the ins and outs of the grill, flavors, meats and more from him. My Dad is the reason why I have loved to barbecue for 43 years and am so passionate about a good old fashioned charcoal grill. And I couldn’t be more thankful.
Check out the NYLM Instagram account to see some of the below recipes being made with Josh Axelband, who runs Axelband Kitchen. Josh is one of my best friends and has become an incredible Instagram influencer.
SP’S BARBECUE RIBS
Nothing says summer quite like barbecued ribs, be it baby back, St. Louis-style, or short. If you know what you are doing with them, the flavor of BBQ ribs can be incredible. This is an easy recipe I put together years ago that delivers a flavor-packed experience that you will love for years to come:
Ingredients
• 2½ tablespoons kosher salt
• 1 tablespoon dry mustard
• 1 ½ teaspoon paprika
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• ¼ bottle of honey
• 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks) – FD sells a fav - Hickory Nut Gap
• Low-sodium chicken broth
• 1½ cups barbecue sauce – unless homemade, FD sells my fav - Sweet Baby Ray’s
Instructions
Preheat oven to 350°. Combine spices in a small bowl. Place rack(s) of ribs on a double layer of foil; rub ribs with honey as the binding agent. Sprinkle rub all over ribs and pat into the meat. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart (this is not a fall-off-the-bone recipe): about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a heatproof 4-cup measure. Let ribs cool completely. If you want to do this ahead, you can: Ribs can be baked up to 3 days before (honestly, the flavor will be more developed, and the chill on the ribs will hold them together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Add broth or water to rib juices to measure 1 1/2 cups. Blend barbecue sauce by whisking.
Grill ribs, basting with barbecue sauce blend and turn frequently, until properly covered and heated throughout, about 7-10 minutes. Transfer to a cutting board; cut between ribs. You can transfer to whatever serving platter you are using and offer extra sauce on the side.
SIMPLE BURGERS ARE BEST
Now let’s talk real all-American BBQ: hamburgers. Simpler is often better! Try this recipe out for grilling burgers. All you need is salt, pepper and garlic powder. The meat should bring the flavor, not endless sauces and spices. Add condiments and toppings for palate preference.
Ingredients
• 1 1/2 pounds ground meat - 80/20 blend. FreshDirect sells Pat LaFrieda pre-formed as well as their own brand – both YUMMO! (If you can get to a real butcher, try a 50/50 ground sirloin & brisket blend)
• Kosher salt, freshly ground black pepper, garlic powder
• 1 1/2 tablespoons oil (canola preferred)
• 4 slices cheese (optional)
• 4 hamburger buns, split; toasted
Instructions
Split the meat into 4 equal portions. Hand shape each portion into a 3/4-inch-thick burger and make a depression in the center with your thumb. Season both sides of each burger with salt, pepper and garlic.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush your meat patties with oil on both sides. Grill the burgers until golden brown and slightly charred, about 3 minutes.
Flip. Cook until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese properly.
Sandwich the hot burgers between the toasted buns and serve immediately.
I love my friends at FreshDirect. We’ve been cooking together for the last two months. Their produce, meats and variety of grocery offerings is just perfect for anyone looking to step up their quality game, especially with spring and summer offerings. To learn more about FreshDirect, to see their recipes and more,
please visit FreshDirect.com
SPIRITS OF THE CITY (AND SUMMER)
There are two notables I have to mention in this month’s column: El Bandido Yankee Tequila and Hendrick’s Gin OASIUM.
El Bandido Yankee has quickly become a new favorite tequila of mine. They literally stole my affection; well, they are bandits after all! If you go to NYLM’s Instagram, you will see a video I did of the above FreshDirect Chile Mango Margarita recipe using both their recommended brand as well as El Bandido Yankee Reposado. Try that out as the flavor profile was insanely YUMMO!
To see cocktail recipes and more, please visit ElBandidoYankee.com
Now onto my friends at Hendrick’s Gin. Their new OASIUM variant is brilliant. The aromatics on this are incredible and complimented so beautifully by the citrus finish. I’ve been a fan of Hendrick’s for decades, so when I tell you this one is a winner, you know I really do love it. There are a few cocktail recipes on their website to try, my favorite being the Hendrick’s Gin OASIUM Pegu Club:
Ingredients
• 2 oz Hendrick’s Gin OASIUM
• 1 oz orange liqueur
• ½ oz fresh lime juice
Instructions
Add all ingredients into a shaker with ice. Shake well. Strain into a martini glass. Garnish with a twist of lime or orange peel.
Hendrick’s Gin is truly a brilliant brand with so much craft and creativity behind it. And it has always remained constant! To see this and other recipes, please visit Hendricksgin.com
DOGS LIKE NO OTHER
I’ve talked about my pal Stratis Morfogen and his Diner 24 before. And as I have always said, when it comes to Stratis, I am a huge fan. Have been since we started our friendship some 30+ years ago. I’ve loved virtually every business he has ever opened including Phillipe, Brooklyn Chop House, Brooklyn Dumpling Shop and many, many more. But he is killing it at Diner 24 on East 22nd Street and Third Avenue in the old Lyric Diner space many of us used to hang out in.
It seems like Stratis is rolling out a new dish or creating some different every day at Diner 24. His latest and greatest is called the Mega Dog. Essentially an incredible foot long dog that is so thick it is a meal unto itself. And OMG they are YUMMO! Try the Spicy Bolognese or Bacon Wrapped Mega Dog. Other variants are available, but all come with fries, slaw, mustard and pickles. And if you want sauerkraut, it’s only available on the 24 Mega Dog (plain). The others are already fully loaded with delectable ingredients!
For more deliciousness, please visit Diner24NYC.com
MOTHER’S DAY LOVE
There’s something deeply meaningful about cooking dinner for Mom on Mother’s Day. While flowers and cards are lovely, preparing a meal with your own hands is a something infinitely more special. Think of it as an edible love letter made of aromatics and flavors that represent your love and adoration for the woman who brought you into this world.
The kitchen then becomes a place of tribute to the woman who crafted all of those wonderful childhood meals you yearn to eat again (and that doesn’t mean your husband/wife is a bad cook!). Whether it was Monday Meatloaf, Tuesday tortellini, the Sunday roast or just sitting at the kitchen or dining room table with Mom having pizza on Friday night, those memories are special. And can be the best way to celebrate your love for her.
Now planning the meal is an entirely different thing. Whether it’s her favorite roast chicken with rosemary potatoes, a creamy risotto with spring peas, or a perfectly seared piece of salmon, the goal is to honor her tastes. Maybe it’s a dish she taught you how to make when you were younger, or one she always orders at her favorite restaurant. Either way, the effort and thoughtfulness behind the meal are what make it unforgettable. Even if you aren’t a “home chef” or adept at cooking, believe it or not, the effort is what matters. And remember, this is coming from a guy whose Mom started teaching him how to cook when he was five!
Remember that effort in the kitchen is, as the GI Joe cartoon used to say when I was a boy, only half the battle. Setting the table is just as important. Add some fresh flowers, light a few candles, and maybe even print a little menu. This is her night off — no dishes, no cleanup, just laughter, good conversation, and delicious bites crafted just for her.
Just remember, for this Mother’s Day, the main ingredient is love…and it doesn’t matter if the pasta’s slightly overcooked or the dessert didn’t rise — to Mom, it’s perfect because it’s from you.
For me personally, I want to wish my Mom a very Happy Mother’s Day. Thank you for all that you have taught me, the love you have shown me, and the compassion with which you raised me alongside Dad. I love you, Mom.
SNACK BITES
Why didn’t any of you tell me that during the pandemic, the mad geniuses at Frito-Lay released a variation of their Funyuns product, combining it with Lay’s potato chips?!?! The way Lay’s describes it: “Lay’s Wavy Funyuns combine the savory onion flavor of Funyuns to the crunchy ridges of Original Lay’s Wavy for a tasty, flavorful snack.”
Um, ARE WE KIDDING? It’s flavor heaven for a Funyuns and/or Lay’s fan! You must try this as I literally cannot get enough of them!
For more information on this and other Lay’s Wavy variations, please visit Lays.com