Grace and I used to live in Greenpoint, Brooklyn, near a lot of great
restaurants, including Paulie Gee’s, one of the most fun pizza places in New
York. My favorite pie there is called the Hellboy, and it is basically a great
margherita topped with thin slices of spicy soppressata and drizzled with
Mike’s Hot Honey, a terrific product that bills itself as “The World’s Most
Versatile Condiment.” Honey with chiles and vinegar, it’s one of my favorite
things, and this is my rendition. I have a bunch of suggestions for how and
what to use it on in the Spin-Offs, but all you really need to know is that it’s
good on everything. The small victory? Before you measure honey, coat
your measuring cup with cooking spray. The honey will slide out easily, so
not only will the cup be easy to clean but you also won’t waste a drop of
precious honey. Keep this in mind each time you have to measure something
sticky.
MAKES 1 CUP [340 G
3 /4 cup [255 g] honey
1 /4 cup [60 ml] red wine vinegar
2 tsp kosher salt
2 tsp red pepper flakes
In a small heavy saucepan over high heat, stir together the honey, vinegar, salt, and red pepper flakes. Bring to a boil, then turn off the heat and let the honey mixture come to room temperature.
Use immediately, or store in an airtight container at room temperature for up to 1 week
SPIN-OFFS
DRIZZLE THE HONEY ON A PEPPERONI PIZZA for your own Hellboy!
DRIZZLE THE HONEY ON YOUR DINNER—it’s especially good on fried chicken , slow-cooked pork shoulder , or ribs .
TOP ROASTED CARROTS AND/OR SWEET POTATOES with butter and a generous drizzle of the honey.
Spread RICOTTA ON TOAST and drizzle with the honey.
DRIZZLE THE HONEY ON COOKED BACON, either right before you take it out of the pan or the oven to really glaze it, or just before serving.
Thin the honey with extra vinegar and whisk it all together with some oil for an QUICK SALAD DRESSING.
Serve the honey with HOT BISCUITS AND PLENTY OF BUTTER. And give me a call so I can swing by because how good does that sound?
MAKES 1 CUP [340 G
3 /4 cup [255 g] honey
1 /4 cup [60 ml] red wine vinegar
2 tsp kosher salt
2 tsp red pepper flakes
In a small heavy saucepan over high heat, stir together the honey, vinegar, salt, and red pepper flakes. Bring to a boil, then turn off the heat and let the honey mixture come to room temperature.
Use immediately, or store in an airtight container at room temperature for up to 1 week
SPIN-OFFS
DRIZZLE THE HONEY ON A PEPPERONI PIZZA for your own Hellboy!
DRIZZLE THE HONEY ON YOUR DINNER—it’s especially good on fried chicken , slow-cooked pork shoulder , or ribs .
TOP ROASTED CARROTS AND/OR SWEET POTATOES with butter and a generous drizzle of the honey.
Spread RICOTTA ON TOAST and drizzle with the honey.
DRIZZLE THE HONEY ON COOKED BACON, either right before you take it out of the pan or the oven to really glaze it, or just before serving.
Thin the honey with extra vinegar and whisk it all together with some oil for an QUICK SALAD DRESSING.
Serve the honey with HOT BISCUITS AND PLENTY OF BUTTER. And give me a call so I can swing by because how good does that sound?
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