You Lookin for Boygahs, Sammies, n Hawt Dwugs ??

Choptank: The Ultimate Choptank (click here to see how its made)

Chef Matt Schaefer claims its the "ultimate hangover cure". Made with aged Wisconsin cheddar, pickled pepper,  some mayo and a homemade bacon jam. This ooze of a burger is topped off with a fried egg plus a massive hunk of a combination of porcine offal (You can thank the Pennsylvania Dutch for that one).

Dickson's Farmstand: WhiteDog/GreenDog

Given you have 2 options here, the White Dog which has bit of mayo, mustard, and saurkraut or the Green Dog crowned with pickled celery, chilies, and Japanese mayo. Entirely an in-house cured and smoked process the pork/beef have a hickory applewood flavor. (Chelsea Market) 

Little Owl: BLT
This toasted classic, yet simple sammie includes an in-house chili mayo, then layered handcut grilled bacon over crunchy bibb lettuce and heirloom tomatoes from a New Jersey farm. If you like BLT's this one should definitly be considered a go.

The Meatball Shop: The Family Jewels 

Chef Dan starts with toasting the brioche, carried on by frying the ground pork balls and shapes them with a spatula to form its  stackibility. After he dresses it with spicy pork, tomato slices, chili sauce, melted Calabro mozzarella cheese, and finally adds a cloak, a fried egg, from a local farmer.

South Houston: His Egg-celency

They begin by stuffing a hoagie roll with a mix of pan-fried sliced sirloin steak, red peppers, onions, and potatoes, then they crack an egg on top and cook it together. Adding cheddar to the mix they make it seem like your having an egg-cellent omellete sandwich.

Cabrito: Pulled Goat Cemita

Using guajillo chilies for a rub, the goat is then dry roasted for a good 3hrs, later pulled with roasted tomato chili sauce. This amazing concoction is featured here stuffed in a sweet sesame Mexican bun with beans, lettuce, queso de oaxaca, avocado, and home-grown papalo...dont know what it is but I know it made this taste even amazing.

Savoy: Pulled BBQ Duck

Since they have an amazing duck breast entree they decided why not use the unused to create this Nom Nom Tummy creation. With salt-cured legs, mixed in with a homemade tomato, molasses, allspice blended sauce, the pulled meat is topped with pickled red and white cabbage. 

Would You Like Some Bacon For Those Pop-Tarts ?

       
     Making Food With Pop- Tarts !!!

Food Coma tagged on Facebook

Courtesy of Averie Timm

Eat this at Colador Cafe

‘Eat or do not eat. There is no try’ - Yoda

Yoda for Breakfast

Star War Pancake Molds

Dessert Du Jour: Shaved Ice

Various NYC restaurants and a food truck are adopting an upscale twist. Chefs are using shaved ice, a technique formed in Japan, but perfected in the Pacific, known as kakigori. “The ice is so razor thin that it absorbs the ingredients around it and takes on the texture of a freshly fallen snowflake just before it melts on the tip of your tongue,” Oceana pastry chef Jansen Chan's own description of Shaved Ice.

Make Your Own Recipe 

Telepan, 72 W. 69th St.; 212-580-4300

Strawberry Granita Parfait ($11)

Pastry chef Larissa Raphae starts by adding two layers of verbena cream topped with toasted shaved almonds and strawberries that convene between three beds of shaved-ice granita. “The smooth cream mixes well with the cold crunchy ice and chopped nuts,” she mentions. “Plus, we pour a shot of Prosecco over it, which makes it kind of fun."

       

The English($12)

Oceana, 1221 Sixth Ave., at 49th St.;212-759-5941

Pastry Chef Jansen Chan serves an upscale version in a chilled glass so Nom Nom-ers can mix their own individual layers, since traditionally in Asia its pre-stirred. "Toffee sauce, tart raspberries, soft bananas, a smooth custard panacotta, whipped cream, sliced crunchy almonds and rum tapioca pearls all on a bed of shaved ice,” says Chan. “It’s all about mixing textures.” 

Almond Shaved Ice ($9)

 Pulino’s Bar & Pizzeria, 282 Bowery; 212-226-1966

Keith McNally’s pastry chef Jane Tseng made a new Italian-inspired shaved-ice dessert. Almond milk puree is a base with a bit of anise, sugar and water. “I freeze that in an ice cube tray then run it through a grated (Shaved Ice) blender attachment,”. “It comes out looking like snow.” She adds syrup made from whole crushed cherries and aperol, which is cooked down and then layered over the shaved ice.

Watermelon Vodka Granite($9)

 Juliet Kitchen & Grill, 539 W. 21st St.; 212-929-2400

“Juliet is more of a nightclub vibe,” Mario Tolentino, executive chef and winner of this season’s “Chopped” on the Food Network describing the restaurant. “So I figured the best way to get guests to order our desserts was to put alcohol in them.” The concotion is made from pure watermelon juice, simple syrup and vodka. “We put it in a shallow pan and freeze it for five hours. We then scrape it, creating frozen layers, making snowflake-like shaved watermelon,” 

Moscatel Snow Over Tri-Star Strawberries ($11).

Boqueria Soho, 171 Spring St.; 212-343-4255

This Summer's other cooler came from owner Yann de Rochefort. His desire to create something “intense in flavor and refreshing for the 100-degree weather.”

Strawberries are placed at the bottom of a margarita glass topped with sparkling Moscatel granita. Sounds like a winner.

Hungry For Some Art ?

Artist: Dimitri Tsykalov 

Carved an apple, a watermelon and a cabbage into a skull.

Its Grillin Time Hipsters

Grill-friendly wines and some easy recipes to pair all for less than $20: 

• 2007 Kenwood Vineyards Chardonnay Lean, crisp, high acidity($20) Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw  

Matthew Hranek

• 2007 Finca El Portillo A spicy Malbec, ($11) with rich Texas rib-eye steaks. Try this Food & Wine Recipe

Cedric Angeles

• 2008 Spy Valley Sauvignon Blanc Lightly Oaked ($19) Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto 

Kana Okada