Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
A Dirty Interview with Maple Ave Restaurant and Guacamole a la Joey
Getting Smashed Like an Avocado
I love Guest Post time here at the DGK – it’s like a big ol’ slumber party with secrets and dishing, only it’s co-ed and the drinking is no longer of the underage variety. This month, we feature a post from one of my (Cass’) personal heroes, Joey Hernandez. Joey is an OG in the dirty girl game, balancing General Managing several restaurants, motherhood, life, love and food with the skill of Willy Wonka romping around the chocolate factory. She makes me tired thinking about how tireless she is. I’d hate her guts if I didn’t love the absolute shit out of her. Which I do.
Joey took a little time out of her busy ass life to chat us up and leave us a killer guacamole recipe. Which, by the way, I had my first boo boo – we made this with radish slices and pita chips and before I could take a picture, we ate the whole fucking dish of it. Like total food sluts with no regrets. Well, one regret – that we don’t have a picture. No matter – I’ll just have to make it again. But back to the topic at hand – here’s what she had to say:
Why are you passionate about the kitchen? How did you get started?
I’ve always loved to entertain but I would say that my passion really came out when Tim and I first started dating in 2006. We would cook for each other and our friends… and then we realized that we wanted to follow a career in the kitchen so we left to NYC, he went to FCI, worked in NYC for a bit then opened our own spot, Maple Ave Restaurant.
How do you define a “Dirty Kitchen”?
A kitchen without boundaries and limits. Experience everything at least once
What is your go to comfort food for some late night soaking up of alcohol?
Well, considering I can’t drink for the next 5 months (bun in the oven) I don’t consume any alcohol. But in the past I’ve been known to snack on steak and eggs.
What food or ingredients have been making your toes curl up in ecstasy?
Anything with salsify – it’s a dirty veg and I love it.
What separates a foodie from a poser phony?
It’s simple, foodies will try anything at least once. A phony foodie is one that talks about food, but when they go out to eat they pick apart a dish. Fucking order and eat – don’t tear apart a chef’s creation.
What is the one dish you wish everyone knew how to cook so that they’d be able to make it for you when you are hungover?
My mom’s chicken soup… it’s delish.
Favorite post hookup feast?
Pancakes with the leftover whipped cream! Hahahah!
Liquor that gets you sicker?
I’m a sucker for Patron.
First Course – Coconut Saffron Mussels a la Tim Ma
Second Course – Grandma’s Fried Fish with Lime
Third Course – Basil Ice Cream (to cleanse the palate)
Fourth Course – Pan Seared Sweetbreads
Fifth and Final Course – Ice Wine
Top three favorite chefs?
Thomas Keller, Michael Laiskonis and Dominique Crenn
Food equivalent of a drunken hookup?
For me, it’s pizza. I f’ing love it when I have it and then I’m like damn it that wasn’t worth it.
Cooking trend that you think is totally douchey?
Cupcakes – totally over them.
Technique in the kitchen that you think newbie chefs should master so as to impress the shit out of their guests?
Not a technique, but I see a lot of newbie chefs do this and it drives me nuts – they coat the shit out of a dish with sauce. Don’t get me wrong, I love me some sauce. But let the chicken/pork/whatever shine and sauce be its companion.
Recipe to share with the readers?
My take on guacamole – it’s my latest craving!
Guacamole a la Joey
2 hass avocados
3 large brown eggs
1/2 red onion
a dash of salt
Boil eggs, peel and dice. Dice the avocados, scallions, red onion and mix all together. Add salt to your liking. Eat with chips, fried tortillas, sandwich or wrap. Simple but delish and our baby likes it!