These are recipes from my post about Edgeware, the wonderful “cooking arrangement” created by Aaron Kyle and Dominic Ciccodicola. The Hush Puppies are from Aaron. The cocktails from Aaron’s fiance’, my dear friend Val.

EDGEWARE HUSH PUPPIES

1 Cup AP Flour
1/2 Cup Yellow Corn Meal
3 Tablespoons BBQ Rub
1/4 teaspoon baking soda
3 teaspoons kosher salt
1/4 teaspoon baking soda
2 teaspoons freshly ground pepper
1 large egg
1/2 cup buttermilk
1/4 cup minced onion
1 Tablespoon Minced Jalapeno
4 cups Safflower oil

Mix dry ingredients well. Make a funnel in the middle of the bowl, add egg and buttermilk. Fold dry ingredients into wet and mix. While mixing ingredients, add jalapeno and onions so they’re equally dispersed.

Once the mixture is formed, dip your hands in flour and make small 1 inch diameter balls and place on a baking sheet.

In a 3-4 quart sauce pan, bring the oil to 375° and throw 5 – 6 in the pot. Hush Puppies are done when nicely browned all over.

Makes 25 – 30

VAL’S COCKTAILS

Thomas Handy – A Sazerac with Rye

• 1 barspoon Herbsaint
• 2 ounces rye whiskey
• 1 cube sugar
• 4 to 6 dashes Peychaud’s bitters
• Ice cubes
• Lemon twist

1. Fill a rocks glass with ice. Add the Herbsaint and roll the glass to coat.

2. In a mixing glass, combine the rye, sugar, 1 barspoon water and 4-6 dashes bitters. Fill the glass with ice cubes and stir until chilled. Discard the crushed ice and Herbsaint from the rocks glass. Strain the contents of the mixing glass into the chilled rocks glass, garnish with the lemon twist and serve.

–

Pickle Martini

Muddle two slices cucumber in a shaker, add 3 or so oz dill infused vodka, a splash of good dry vermouth, shake it up, serve in a martini coupe with a thin slice of cuke and a cocktail onion

enjoy!