I Only Smoke When I Drink

Salad

Biscuits

traditionally a chilled custard base topped with a freshly caramelized sugar crust

Crème brûlée

Crab cake

Tomahawk pork chop

Chilean sea bass

Pour the smoked salt onto a small plate. Rub the rim of an old-fashioned glass or rocks glass with a lime wedge, then gently dip and roll the rim into the smoked salt so it adheres. Set the glass aside in the freezer or fill with ice to chill while you build the cocktail.

Prepare glass

Fill a cocktail shaker about two-thirds full with ice.

Build and chill

Add 2 oz mezcal, 0.5 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.5 oz agave syrup, 0.25 oz orange liqueur, and 2 dashes Angostura bitters into the shaker.

Measure and pour

Shake vigorously for 12–15 seconds, until the outside of the shaker is well-chilled and slightly frosted. This chills and properly dilutes the drink.

Shake

If using the rosemary sprig for a smoked aroma: briefly toast the tips of the rosemary over a flame until it smolders, then capture the smoke in a large mixing glass or inverted shaker. Place the shaken cocktail (strained) into the smoked container for 5–8 seconds then remove — or simply wave the rosemary briefly over the finished drink for aroma. Use caution when creating smoke; do this over a sink or non-flammable surface.

Prepare smoked aroma (optional)

Discard ice from the chilled serving glass if you were chilling it. Double-strain (or fine-strain) the cocktail from the shaker into the prepared rocks glass over one large ice cube or fresh large ice. This keeps the drink cold while minimizing dilution.

Strain and serve

Express a grapefruit twist over the drink by pinching the peel to release oils, then rub the peel on the glass rim and drop it into the cocktail. If you used the smoked-rosemary technique, optionally lay the smoldering sprig briefly on top of the ice (extinguish fully) to lend a final smoky note.

Garnish

Serve immediately. Sip slowly to appreciate the interplay of smoky mezcal, bright citrus, and the sweet-spicy backing from agave, orange liqueur and bitters.

Serve

Mezcal

Reposado tequila

Fresh lime juice

Fresh grapefruit juice

Agave syrup (1:1)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Smoked salt (for rimming)

Ice (for shaking and serving)

Garnish: grapefruit twist

Optional: small sprig of rosemary (for smoking)

Wash and spin or pat dry the mixed salad greens until mostly dry to prevent a watery salad.

Halve the cherry tomatoes and place in a medium bowl.

Peel (if desired) and thinly slice the cucumber. Add to the bowl with tomatoes.

Core and thinly slice the red bell pepper and add to the bowl.

Very thinly slice the red onion. If you want a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Julienne or shave the carrot and add to the vegetable bowl.

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to combine.

Whisk Dressing

Slowly drizzle in the olive oil while whisking (or pour olive oil into the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Place the dried mixed greens in a large serving bowl.

Add the prepared tomatoes, cucumber, bell pepper, red onion, and carrot on top of the greens. If using avocado, add it now to avoid browning later.

If adding toasted nuts, crumbled feta, or sliced grilled chicken, distribute them evenly over the salad.

Pour about half of the dressing over the salad, then gently toss with tongs to coat. Taste and add more dressing as needed (reserve any extra dressing for serving).

Serve immediately so the greens stay crisp. Optionally garnish with an extra grind of black pepper or a light drizzle of olive oil.

mixed salad greens (baby spinach, arugula, romaine)

cherry tomatoes, halved

cucumber, peeled and thinly sliced

red bell pepper, thinly sliced

red onion, very thinly sliced

carrot, julienned or shaved

feta cheese, crumbled

toasted walnuts or pecans, roughly chopped

avocado, diced

grilled chicken breast, sliced

extra-virgin olive oil

fresh lemon juice (about 1 large lemon)

Dijon mustard

honey or maple syrup

garlic, minced

salt

freshly ground black pepper

Preheat the oven to 425°F (220°C). Place a baking sheet or cast-iron skillet in the oven while it preheats to get it hot (this helps the biscuits rise and brown). Line a second baking sheet with parchment if you prefer to bake on a cool sheet instead.

Preheat and prep

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly distributed.

Cut the cold unsalted butter into roughly 1/2-inch cubes. Add the butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold; small lumps of butter create flaky layers.

Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Using a wooden spoon or a rubber spatula, gently fold the mixture together until just combined and no large streaks of flour remain. The dough should be shaggy and slightly sticky. Do not overmix.

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently fold the dough over itself 3 to 4 times to create layers and bring it together into a rough rectangle about 1-inch thick. If using herbs, sprinkle them on top before the final folds so they are incorporated.

Using a floured rolling pin or your hands, pat or roll the dough to an even 1-inch thickness. Using a 2.5-inch round biscuit cutter, press straight down without twisting to cut rounds. Gather scraps, gently press them together (do not overwork), and cut additional rounds until dough is used. Aim for 8 to 10 biscuits.

Remove the preheated baking sheet or skillet from the oven and place the biscuits close together on the hot surface (touching sides will produce taller biscuits). If you prefer crisper sides, place them spaced apart on the lined sheet. Brush the tops lightly with milk for a golden exterior.

Return the pan to the oven and bake for 12–15 minutes, rotating once halfway through, until the biscuits are puffed and deep golden brown on top.

Remove the biscuits from the oven. If using, brush the hot biscuits with melted butter for extra flavor and sheen. Let cool 5 minutes on the pan, then serve warm. Biscuits are best eaten the day they are made; store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

all-purpose flour

baking powder

baking soda

granulated sugar

fine salt

unsalted cold butter

buttermilk

milk (for brushing, optional)

melted butter (for brushing, optional)

chopped fresh herbs (e.g., chives, parsley)

Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish or roasting pan with space between them.

Preheat and prepare

In a medium saucepan, combine the heavy cream and whole milk. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod as well. Heat mixture over medium heat until it just begins to steam and small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla. If using vanilla extract, omit the steep and add the extract later with the cream once slightly cooled.

Heat cream and vanilla

While the cream steeps, whisk together the egg yolks, 3/4 cup granulated sugar, and the fine sea salt in a large bowl until the mixture lightens slightly in color and the sugar begins to dissolve (about 1–2 minutes).

Whisk yolks and sugar

Remove the vanilla pod from the cream (if used). Slowly pour about 1/3 of the hot cream into the yolk mixture in a steady stream while whisking constantly to temper the eggs. Continue adding the remaining cream slowly while whisking until fully combined. If you used vanilla extract, stir it in now (about 1 teaspoon).

Temper eggs

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or vanilla pod fragments for an extra-smooth texture.

Strain custard

Divide the custard evenly among the six ramekins (about 5 to 6 ounces each).

Fill ramekins

Place the filled ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a bain-marie. Transfer to the preheated oven and bake for 35–45 minutes, or until the custards are mostly set but still slightly jiggly in the center when gently shaken. Avoid overbaking—they will finish setting as they cool.

Bain-marie and bake

Remove the ramekins from the water bath using tongs or a spatula and place them on a wire rack to cool to room temperature (about 30–45 minutes). Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 2 days, to fully set and chill.

Cool and chill

When ready to serve, remove the chilled custards from the refrigerator and blot the surface gently with a paper towel to remove any condensation; this helps the sugar adhere and caramelize evenly.

Dry the surface

Evenly sprinkle about 1 teaspoon of granulated sugar over the top of each custard. Tilt and tap the ramekin to distribute the sugar into a thin, even layer. Use a little more sugar if you prefer a thicker crust (up to 1½ tsp).

Apply sugar

Using a kitchen torch, hold the flame about 2–3 inches from the sugar surface and move in a slow, circular motion until the sugar melts, bubbles, and turns a deep amber color (about 1–2 minutes). Let the caramel cool and harden for 1–2 minutes before serving.

Caramelize with torch

If you don't have a torch, place the sugared ramekins on a baking sheet and set them under the oven broiler set to high. Position the rack about 4–6 inches from the broiler element. Broil one tray at a time for 2–5 minutes, watching closely; the sugar will melt and caramelize. Remove when amber and bubbling. Allow to cool and harden 1–2 minutes.

Alternative broiler method

Serve immediately after the sugar crust has hardened so the contrast between the cold, creamy custard and the crisp caramelized top is at its best. Optionally garnish with a few fresh berries or a sprig of mint, but keep toppings minimal so the classic texture contrast remains.

heavy cream

whole milk

vanilla bean (split and seeds scraped) or vanilla extract

large egg yolks

fine sea salt

granulated sugar (for topping)

ramekins (6 x 6-oz or similar)

hot water for bain-marie

kitchen torch (or broiler)

Gently check the lump crab meat for shells or cartilage and remove any small pieces. Place crab meat in a large mixing bowl and break up only large lumps gently with your fingers so you keep some lumps for texture.

Prepare crab

In a separate small bowl whisk together 3 tablespoons mayonnaise, 1 large beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon Old Bay seasoning until smooth.

Combine wet ingredients

To the crab bowl add 2 tablespoons finely diced celery (if using), 2 tablespoons finely diced green onion, 2 tablespoons finely chopped parsley, 3 tablespoons breadcrumbs (reserve remaining for coating), 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the wet mixture over the crab and gently fold together with a rubber spatula until just combined. Do not overmix — you want the crab lumps to remain intact.

Mix aromatics and binder

Cover the bowl and refrigerate the crab mixture for at least 30 minutes (up to 1 hour). Chilling firms the mixture so the cakes hold together when cooking.

Chill

Line a sheet pan or plate with parchment or wax paper. Use a 1/3-cup measuring cup (or an ice-cream scoop) to portion the chilled mixture into 6 equal portions for 6 medium cakes. Gently shape each portion into a compact patty about 3 inches across and 3/4 inch thick. Place patties on the prepared pan and refrigerate for 15 minutes to further firm, or proceed immediately.

Spread the 1/2 cup additional breadcrumbs or panko in a shallow dish. Lightly dredge each patty in the breadcrumbs, pressing gently so a thin coating adheres. Shake off excess. Place coated patties back on the pan.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When butter is melted and the fat shimmers (but not smoking), reduce heat to medium-low to prevent burning while ensuring an even golden crust.

Carefully add crab cakes to the skillet without overcrowding (work in batches if necessary). Cook for 3–4 minutes per side until golden-brown and crisp. Gently flip with a wide spatula — the cakes will be delicate, so support them when turning. If the cakes brown too quickly before heating through, lower the heat slightly and cook a bit longer (total internal temperature should be about 145°F/63°C if measured).

Transfer cooked crab cakes to a paper-towel-lined plate or a warm oven (200°F/95°C) to keep warm while cooking remaining cakes.

While cakes cook, whisk together 1/4 cup mayonnaise, 2 tablespoons chopped pickles, 1 teaspoon chopped capers (if using), 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper and 1 tablespoon chopped parsley in a small bowl. Taste and adjust with more lemon, salt or mustard as needed. Refrigerate until ready to serve.

Serve crab cakes hot, topped with a lemon wedge and a dollop of the tartar sauce or a drizzle of extra lemon juice. Garnish with additional parsley and enjoy with a simple salad or roasted potatoes.

lump crab meat

plain breadcrumbs (or panko), divided

mayonnaise

large egg

Worcestershire sauce

fresh lemon juice

Old Bay seasoning

finely chopped fresh parsley

finely diced celery (optional)

finely diced green onion (white and green parts)

black pepper

additional breadcrumbs or panko for coating

unsalted butter

vegetable oil (or canola)

finely chopped dill pickles or cornichons

capers, chopped (optional)

fresh chopped parsley

Remove the tomahawk pork chop from the refrigerator 45–60 minutes before cooking and let it sit, loosely covered, to come to room temperature. This promotes even cooking.

Bring to room temperature

Pat the chop thoroughly dry with paper towels. Rub both sides and the exposed bone with the olive oil to help the seasonings adhere and promote browning.

Pat dry and oil

Combine kosher salt, black pepper, garlic powder, and smoked paprika. Generously season both sides and the thick edges of the chop with the mixture, pressing gently so it adheres. Sprinkle some salt and pepper down onto the meat next to the bone as well.

Season

If using a grill: set up a 2-zone fire (direct high heat and indirect medium-low) and preheat to about 450–500°F (direct). If using a cast-iron skillet and oven: preheat oven to 375°F and heat a large cast-iron skillet over medium-high heat until shimmering.

Preheat equipment

Sear the pork chop over direct high heat (or in the hot skillet) for 2.5–3 minutes per side until a deep golden-brown crust forms. Also sear the exposed fat edge for 1–2 minutes to render fat. Use tongs and a bone-handling grip to rotate for even color.

Sear the chop

After searing, transfer the chop to indirect heat on the grill or keep it in the skillet and place the skillet in the preheated oven. Add the smashed garlic cloves and herb sprigs beside the chop.

Move to indirect heat / oven

Cook until the internal temperature reaches 135°F (for medium-rare to medium). This typically takes 12–20 minutes depending on thickness and heat source. Insert an instant-read thermometer into the thickest part without touching bone.

Roast to target temperature

When thermometer reads 135°F, remove the chop from heat. If you prefer a more well-done pork, aim for 145°F. Remember carryover will raise the temperature 3–5°F while resting.

Check doneness

If using a skillet, immediately return skillet to medium heat after searing (before oven) or when the chop is almost done on the grill, add the unsalted butter to the skillet or to a small pan. Allow it to melt and foam, then add the thyme, rosemary, and smashed garlic. Tilt the skillet and spoon the melted herb-butter over the chop repeatedly for 60–90 seconds to add flavor and gloss. Stir in chopped parsley and lemon zest at the end and spoon over the meat once more.

Butter baste (optional)

Transfer the chop to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute and for the temperature to rise a few degrees. This ensures a juicy result.

Rest

Slice the meat perpendicular to the bone into 1/2-inch slices. Arrange on a warmed platter, spoon any rested butter over top, and garnish with remaining herb sprigs if desired. Serve immediately.

Carve and serve

bone-in tomahawk pork chop (about 1.25–1.5 in thick, 20–28 oz)

kosher salt

garlic powder

smoked paprika

olive oil

fresh thyme sprigs

fresh rosemary sprigs

garlic cloves, smashed

fresh parsley, chopped

lemon zest

Remove the fillets from the refrigerator 15–20 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels. Place on a plate or shallow dish.

Pat dry and season

In a small bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tbs fresh thyme, 1 tsp kosher salt and 1 tsp black pepper. Whisk briefly to combine.

Make marinade

Brush or spoon the marinade over both sides of each fillet. Let sit 10–15 minutes at room temperature (no more than 30 minutes) to allow flavor to penetrate. Do not over-marinate — the lemon is only to brighten the fish.

Marinate

Heat a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat. The oil should shimmer but not smoke.

Preheat skillet

Place the fillets skin-side down in the hot pan. Use a spatula to press gently for 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and the lower third to half of the fillet has turned opaque.

Sear skin-side down

Carefully flip the fillets and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the tops of the fillets as they finish cooking (basting) for 3–5 minutes depending on thickness. The target internal temperature is 125–130°F (52–54°C) for moist, slightly translucent center, or 135°F (57°C) if you prefer fully opaque; the fish should flake easily with a fork. Total cook time ~8–10 minutes.

Flip and finish

Transfer fillets to a warm plate and tent loosely with foil. Rest 2–3 minutes while you make the pan sauce.

With the skillet still over medium heat, add the minced shallot to the pan drippings. If pan is dry, add 1 tbs butter. Sauté 1–2 minutes until softened and translucent, scraping up browned bits from the bottom of the pan.

Sauté shallot

Add 1 dl dry white wine (or stock) to deglaze the pan. Increase heat briefly to bring to a simmer and reduce by about half, about 2–3 minutes.

I Only Smoke When I Drink

Salad

Biscuits

Crème Brûlée

Crab Cake

Tomahawk Pork Chop

Chilean Sea Bass