Watch the Series Finale with These “Breaking Bad” Recipes
It’s time to celebrate and time to mourn. It is the end of an era. An era filled with drama, madness and meth. Yes, we are talking about the final episode of “Breaking Bad.” And as we sit here anxiously awaiting Sunday night’s bittersweet finale, The Savory felt it was only right to head to our own “lab” and cook up some legal delicacies to enjoy: The Pontiac Aztec Cocktail, Hoisin Heisenbergers, and Marie’s Purple Slaw.
Walter White’s now famous mode of transport is forever burned in our minds, with and without windshield intact. “Breaking Bad” creator, Vince Gilligan, had the memorable green color custom made, and no other Aztek can be found in that color. The Savory bartender, Pete Capella, did his best to pay homage to that color, along with the down and dirty tone of the show, by putting together a cocktail that is almost as groundbreaking as “Breaking Bad” itself. Ladies and gents, The Savory proudly presents: The Pontiac Aztek Cocktail.
The Pontiac Aztec Cocktail Recipe:
- 2 oz Mezcal
- 1 oz Velvet Falernum
- ½ oz Green Chartreuse
- ½ oz Fresh Grapefruit Juice
- 1 dash Absinthe
- Grapefruit Twist for Garnish
Stir all ingredients in a shaker with ice and strain into rocks glass. Place one large ice cube in glass. Garnish with a large grapefruit twist.
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The Savory is kind enough to help you relax and untangle the knots in your stomachs with an epic burger recipe. Sweet, tangy and spicy hoisin sauce kicks up beef patties and spices up mayo in this Breaking Bad-inspired beef burger recipe. You can make as regular burgers or sliders for a group. Marie’s purple slaw (we had to) texturizes and adds some coolness to this flavor-bomb burger.
Recipe for Hoisin Burgers:
- 1lb ground beef
- ½ green onion, minced
- 2 cloves garlic, minced
- 2 teaspoons cilantro, minced
- 2 Tablespoons ginger, minced
- 1 Tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 Tablespoon soy sauce
- black pepper to taste
*Makes 4 quarter-pound burgers
Combine all ingredients, being careful not to over-mix. Shape into patties and grill to desired done-ness.
Top with Marie’s Purple Slaw:
- 2 cups shredded purple cabbage
- 2 green onions or scallions, diced
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon veg oil
- 1 Tablespoon sesame oil
In a medium bowl, toss together all of the above. Make this ahead of time if desired and store covered in the fridge.
Slather on some Spicy Hoisin Mayonnaise:
- 1//4 cup hoisin sauce
- 1/2 cup mayonnaise
- 2 Tablespoons lime or lemon juice
- 3 teaspoons Asian chili garlic sauce or Sriracha
Whisk all ingredients together in small bowl and set aside.
Basic Assembly: toast buns (we think a brioche roll or a sweeter roll works well) in broiler or on the grill until lightly browned. Place cooked burger on one side of bun. Slather a spread of the spicy hoisin mayo on top of burger. Layer the purple slaw on top. Finally, spread a thin layer of the mayo on the other half of the bun and top burger.
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