Midwest Living : 2020-07-01

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E C I P BUTTERMILK BISCUITS Kevin Nashan makes a darn good biscuit, so even if you never boil a lobster, file this away. Cut ½ cup butter into small pieces; freeze 15 minutes. Meanwhile, place 3 cups flour, 2 tablespoon­s sugar, 1 tablespoon baking powder and 1 teaspoon salt in a food processor. Add butter and pulse until the largest butter chunks are pea-size. (Or use fridge-cold butter and a pastry blender to do this by hand.) Transfer mixture to a bowl. Gently stir in 1 cup buttermilk; dough may seem dry. Cover and chill 15 to 20 minutes. Meanwhile, preheat oven to 450°. On a well-floured surface, roll dough into a square-ish shape, about ½ inch thick. Fold into thirds, like a letter. Rotate the dough 180 degrees, roll again, and repeat folding. Roll out again, this time to a ¾-inch thickness. Cut into biscuits with a sharp 2½-inch round cutter. Gather and gently reroll scraps to cut a few more biscuits. Brush tops with melted butter, if desired. Bake until golden brown, about 14 minutes. TWIST OFF THE CLAWS in one brisk, confident, no-mercy movement. MAKES 12. CRACK EACH CLAW with a nutcracker to expose the meaty goodness. follow e light Save your bitter IPAS and robust dark ales for another day. SO, CHEF: WHAT DO YOU DRINK AT A BOIL? SEPARATE THE TAIL PIECE from the body by arching the back until it cracks. “First choice: An ice-cold lager. If you’re visiting us at the restaurant, 4 Hands Brewing does a Peacemaker beer that has tiny citrus notes and is made for a hot summer day. Otherwise, a Bud or a Busch. If I was going to drink wine, I love Vinho Verde: It’s got a little effervesce­nce. It’s dirt cheap. And it’s not too acidic; it has really clean notes. For bubbles, I always tout Gruet from my home state of New Mexico. It’s one of the best sparkling wines in the United States. The rosé is so delightful. Your mind will be blown.” BEND BACK THE FLIPPERS to snap them off the tail. Squeeze the sides of the tail until the membrane cracks. Grab each side of the tail and bend back to expose the sweet meat inside. MWL (and g d every ing) THE KEY TO GOOD FOOD IS JUST HAVING FUN. DON’T TAKE IT TOO SERIOUS–BUT TAKE IT SERIOUS ENOUGH. THE KEY IS SOURCING REALLY GOOD INGREDIENT­S. THEN YOU JUST BOIL WATER AND YOU RESPECT IT. THAT’S IT. KEVIN NASHAN, CHEF/OWNER, PEACEMAKER CRAB AND LOBSTER 67 MWL J/A 2020

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